Sunday, April 24, 2005
Here Fishy Fishy Fishy...
The Food:
We were coming down to the wire on food selection again as we drove around on Saturday afternoon looking for a Honey Baked Ham. Much to TS's chagrin, they were closed for the weekend. I was still thinking pork of some sort when we realized that with MS's supposed absence, we could do fish. Salmon it was. I always love the conversation with the butchers:
Many kudos were given and deserved for the honey soy sauce reduction. It was the perfect complement to the jasmine rice, and was more complex and tasty than straight soy.
The white asparagus was an experiment because (once again) the only green asparagus the store had was the big, thick stalks (we prefer pencil thin). I swear the stuff they had was better suited to clubbing someone to death than eating. The white was ok, but I still prefer the green.
The sponge cake was as good as always. Although MS quite enjoyed her bowl of strawberries as well. I think Felix particularly enjoyed his piece the next day. (Stupid dog getting on the table...)
- Cedar plank grilled salmon with lemon-garlic & olive oil
- Jasmine rice with a honey soy sauce reduction
- Grilled white asparagus in butter
- Leafy green and tomato salad
- Mixed berry and whipped cream adorned sponge cake
We were coming down to the wire on food selection again as we drove around on Saturday afternoon looking for a Honey Baked Ham. Much to TS's chagrin, they were closed for the weekend. I was still thinking pork of some sort when we realized that with MS's supposed absence, we could do fish. Salmon it was. I always love the conversation with the butchers:
We'll take the salmon.The six pounds of salmon was a little difficult to grille properly. It took three planks, and since it's cooked over indirect heat, getting the middle plank to cook all the way through took some inventive maneuvering (or throwing the last piece over the direct heat for a few minutes). But it came out exactly as it should, light and flaky without too much chew, yet cooked evenly through. The glaze did well, but next time I think I'll use the Spanish smoked sea salt to punch up the smoky a little.
"How much?"
We're not sure yet.
"Well how many people are you feeding?"
We don't know.
"You don't know?"
Not really. It's however many show up.
"Well about how many?"
We don't know. Let's say ten, well, maybe twelve.
"Twelve?!?!"
Many kudos were given and deserved for the honey soy sauce reduction. It was the perfect complement to the jasmine rice, and was more complex and tasty than straight soy.
The white asparagus was an experiment because (once again) the only green asparagus the store had was the big, thick stalks (we prefer pencil thin). I swear the stuff they had was better suited to clubbing someone to death than eating. The white was ok, but I still prefer the green.
The sponge cake was as good as always. Although MS quite enjoyed her bowl of strawberries as well. I think Felix particularly enjoyed his piece the next day. (Stupid dog getting on the table...)
