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1. Decide to make yourself a snack while you look up salmon steak recipes (which will probably end up teriyaki anyway, since i have sake). No, the marinara sauce and rice is yummy, but too heavy, and I need to stay awake SOMETIME today. (Yes, I'm at home, if you haven't guessed.), So make nachos. But no chips. Have rye crisp. Have...that discount bag of about 50-60 corn tortillas that I bought just to make chips.
Oh well. At least I'll have a lot of chips. So right now, on a cast iron griddle (yes, should have baked them), in just enough oil, I'm frying corn tortilla triangles. Because may as well do them all at once, and may as well make a batch. Meantime, have grated cheeses, chopped green bell pepper and roma tomato and smashed olives.
God(dess), I love nachos.
2. Step 2--check on the current batch of chips--right back.
2b: ZOMG I love fresh tortilla chips. Ate 3...musn't touch...need for nachos.
3. Read recipes.
a. Martin Yan's Feast: Favorite recipes adapted for modern kitchen's and lives. Missing an ingredient at hand, so no Salmon in Parchment with Black Bean Sauce. Salmon Lotus Patty: No lotus root, oyster sauce or water chestnut, no wanna do all this work. but yummy (breaded and fried). Salmon sandwiches. Actually, filleted salmon with veggie goodies stuffed inside. We are need to do this for dinner party. But I have steaks.
b. Rachel Ray (ok, people so I have two of her cookbooks, cut me some slack): no. All fillets. Different cooking time.
At this point, I'll concoct my own recipe for marinade; all I want is cooking time and heat for salmon steaks. This is why the universe gave us...
c. Betty Crocker. Hmmm. Lists broiled fish. Or pan-, oven- or deep-fried fish. Oooh. Gingered tuna steaks. Hmmm. This sounds like IT.
Still researching. Still checking, flipping removing salting blotting chips. Nom.
d. Flavors of Japan. Japanese homecooking book from the 70's. Authors are first generation daughters with happy and yummy memories.
Broiled miso salmon--ah, but no miso. But accurate times and temps for steaks.
lemon fried sea bass (also steaks). Damn! Another winner!
Teriyaki Barracuda. Also damn.
e. Fast peek at Jeff Smith Cooks American: BBQ, pickled, jerky,,,smoked tartare (oh I wish!!!)...
steaks with hazelnuts, broiled. Wow. But no nuts. Will post this recipe later.
f. Jeff Smith's Immigrant ancestors: aku poke, cold poached, with a mustard sauce, gravlax, lomi lomi, and in miso. Must remember the miso. All purpose stuff, that is.
g. Jeff Smith's Three Ancient Cuisines (Chinese, Greek, Roman): A bunch. With a lot of ingredients or time I don't have. But actually, nothing with salmon.
h. Jeff Smith Frugal gourmet:
Steak, broiled: Not as specific in heat, but simply dressed.
Poached: whole fish---I would LOVE to try this some time
Baked and Stuffed: Also whole. I think I like Martins' version with the fillets, but this is probably more 'frugal'.
Off to bag the chips, assemble my nachos and start my marinade or sauce. will consult Betty, Jeff and the Hirasuna's sisters mommy.
Oh well. At least I'll have a lot of chips. So right now, on a cast iron griddle (yes, should have baked them), in just enough oil, I'm frying corn tortilla triangles. Because may as well do them all at once, and may as well make a batch. Meantime, have grated cheeses, chopped green bell pepper and roma tomato and smashed olives.
God(dess), I love nachos.
2. Step 2--check on the current batch of chips--right back.
2b: ZOMG I love fresh tortilla chips. Ate 3...musn't touch...need for nachos.
3. Read recipes.
a. Martin Yan's Feast: Favorite recipes adapted for modern kitchen's and lives. Missing an ingredient at hand, so no Salmon in Parchment with Black Bean Sauce. Salmon Lotus Patty: No lotus root, oyster sauce or water chestnut, no wanna do all this work. but yummy (breaded and fried). Salmon sandwiches. Actually, filleted salmon with veggie goodies stuffed inside. We are need to do this for dinner party. But I have steaks.
b. Rachel Ray (ok, people so I have two of her cookbooks, cut me some slack): no. All fillets. Different cooking time.
At this point, I'll concoct my own recipe for marinade; all I want is cooking time and heat for salmon steaks. This is why the universe gave us...
c. Betty Crocker. Hmmm. Lists broiled fish. Or pan-, oven- or deep-fried fish. Oooh. Gingered tuna steaks. Hmmm. This sounds like IT.
Still researching. Still checking, flipping removing salting blotting chips. Nom.
d. Flavors of Japan. Japanese homecooking book from the 70's. Authors are first generation daughters with happy and yummy memories.
Broiled miso salmon--ah, but no miso. But accurate times and temps for steaks.
lemon fried sea bass (also steaks). Damn! Another winner!
Teriyaki Barracuda. Also damn.
e. Fast peek at Jeff Smith Cooks American: BBQ, pickled, jerky,,,smoked tartare (oh I wish!!!)...
steaks with hazelnuts, broiled. Wow. But no nuts. Will post this recipe later.
f. Jeff Smith's Immigrant ancestors: aku poke, cold poached, with a mustard sauce, gravlax, lomi lomi, and in miso. Must remember the miso. All purpose stuff, that is.
g. Jeff Smith's Three Ancient Cuisines (Chinese, Greek, Roman): A bunch. With a lot of ingredients or time I don't have. But actually, nothing with salmon.
h. Jeff Smith Frugal gourmet:
Steak, broiled: Not as specific in heat, but simply dressed.
Poached: whole fish---I would LOVE to try this some time
Baked and Stuffed: Also whole. I think I like Martins' version with the fillets, but this is probably more 'frugal'.
Off to bag the chips, assemble my nachos and start my marinade or sauce. will consult Betty, Jeff and the Hirasuna's sisters mommy.
