What say you? Given the opportunity to eat some home cooking or a high dollar dish at a fancy restaurant what are you in for? Two weeks ago I made the first dish which was a play on pot roast. I used a cheep cut of meat called lamb shoulder blade chops and braised the dish with heart and soul just like my mom would have done for the family growing up for Sunday dinner. The shoe leather meat took a long hot bath with some red wine, carrots, potatoes, onions, herbs and beef broth. When all was said and done the modest ingrediants transformed into something special. Meat butter. Smashed into some rice and gravy and enjoyed with some carrots and potatoes… The second dish is just a piece of fish. It tasted good but has no story.
Thank you SurfFishLife. I have to admit this post is confusing. I was just trying to compare the homestyle mom and pop dish being the stew vs the fancier style fish dish of salmon. I personally enjoy eating and making both of them. At the end of the day a flavorful rustic dish is the one that wins my heart. Taste being more important than anything else. I appreciate your post Sir.
Try some Emeril’s fish rub when you saute a piece of fish. The only place I’ve found it is at Publix or on line. It’s my favorite fish seasoning other than butter, lemon, salt, pepper and some fresh dill.
Thank you Fred. Going try that rub out. SurfFishLife the fish dish is seared salmon, parmesian cauliflower puree, baby carrots and a spinach truffle cream. The cream is quick and easy. I sautéed baby spinach and garlic until tender. Threw it in a stainer and pushed out the water. Went into the same hot pan with some heavy cream and cooked until thick. Threw the cooked spinach and thickened cream in a food processor with a pat of butter, seasoned it with fresh ground pepper and truffle salt and blended. Personally I like the farm raised salmon over the expensive wild caught salmon. It has a much higher fat content, thick filets and stays juicy because of it. Fred I’ve been thinking about a duck, rabbit or quail dish down the road.
Thank you Fred. Going try that rub out. SurfFishLife the fish dish is seared salmon, parmesian cauliflower puree, baby carrots and a spinach truffle cream. The cream is quick and easy. I sautéed baby spinach and garlic until tender. Threw it in a stainer and pushed out the water. Went into the same hot pan with some heavy cream and cooked until thick. Threw the cooked spinach and thickened cream in a food processor with a pat of butter, seasoned it with fresh ground pepper and truffle salt and blended. Personally I like the farm raised salmon over the expensive wild caught salmon. It has a much higher fat content, thick filets and stays juicy because of it. Fred I’ve been thinking about a duck, rabbit or quail dish down the road.
On the duck mom would put it in a roasting bag to keep it “moist” but it was still dry to me. Recently I’ve had some littly grilled breast (almost raw) that I at first thought was steak. Changed my opinion on duck. On the rabbit i’ve had it in stew, but my personal favorite is to use the loins, rub with olive oil, just a little garlic powder, salt and pepper and a gentle saute.
My quail I use a fillet knife and cut the breast off the bone, this also allows me to look for imbedded feathers and shot. Rub with just a little poultry seasoning and sage bread with House of Autry deep fry the breast for 2 min and the legs for 4 min.
