I’m ending this week where I started, with recipes and a challenge to think outside the pan… Here goes with two things I threw together at the end of the day. First, you need to understand what the end of the day looks like for me in the new year. I race home (OK, it’s only 14 minutes door to door) from my “job” (It’s not really what I used to do which was termed a JOB) feed the dogs while singing the “Doggie Dinner Song,” getting the heat up to something tolerable within a dwelling, and feed the cats. This is all done during my peel-off-the-work-clothes routine.
Last night it was line-caught coho salmon provided by Wilson, who pronounced as he delivered it that he HATES salmon. I dug deep. My usual go-to recipe for salmon is a mix of maple syrup, crushed chipotle pepper, and Dijon mustard, spread over the fish then and baked/broiled.
I took a different route this time.
I added sliced shallot, two of them, to 3 smashed,chopped garlic in 1.5 cups of chipotle infused olive oil. Then added a cup of chopped poblano pepper. I cooked this down to a soft mix then laid the salmon on top, spooning the pepper/shallot/garlic mix over it.
I let this simmer on the burner for 30 minutes then served. The salmon was flaky yet infused with the flavors. The shallot/garlic/peppers were a hint of heat.
Tonight if took the four boneless, skinless, chicken breast tenders. I heated 3/4 cup of Blood Orange infused olive oil over a medium flame, added the chicken and seared each side. Because the oil has a high “flash point” I was able to heat the oil to the point of searing the flesh. I then turned the heat to low and drizzled Dark Cherry balsamic vinegar over the meat and let is simmer. I turned the cutlets every 10 minutes to coat them as the oil and vinegar reduced.
Meanwhile I threw together a quick salad base of greens, yellow peppers, green onion, slivered almonds and fresh pomegranate seeds.
When the chicken was cooked and the base reduced, I sliced the chicken breasts and placed them on top of the salad. A drizzle of lemon infused olive oil and some of the pan drippings was all that was needed to compete the salad.
I may be broke and searching for the next step but at least I eat well…
N.B. I looked at the bottom of these hand-made pottery plates that I accumulated over the years from an artist in AZ. They are now officially twenty years old! Take note Hanni, Lex and Jeff.