What's For Dinner?

Tom

The "orange thing" is a thick slice of sweet potato. Was a perfect balance for the acidic ceviche.

Off to "El Indio Feliz" near Machu Picchu tonight.

 

Did a shopping run across the border. Ended stopping at this old fashioned burger stand place at around 4pm. Guess that was dinner. They have a 1/2 pound burger. I've only been to one place with a gigantic burger like that. Ponderosa Ranch tourist attraction in Lake Tahoe had a Hoss burger. It was huge but good.

Online ordering soon! ? Grant's Burgers

 

Machu Pichu! That's bucket list material. Post a pic or two if you can, so I can be jealous as heck. 😀
T

 

Can't eat that much anymore, alas. Would have to share with the wife.

Tonight was homemade chicken in peanut sauce. Chicken was half thighs, half breast tenderloins. Sauce = peanut butter + garlic + onion powder + cilantro + pepper + a smidgen of chili powder and cumin. A little milk; still haven't gone to store to buy coconut milk. Kind of mild, but that works for the missus. I amped mine up with a generous squirt of sriracha.

Served with white rice and steamed broccoli.


T

 

No kidding it's bucket list material. I'd love to see pics too. Enjoy it!!

 

It was 90+ here yesterday, too warm for us frigid Northwesterners. Went to some friend's house and threw a whole Copper River salmon in some foil and on the BBQ along with some corn. Green salad with lettuce from my garden and a nice cold beer to wash it all down. Was tasty!!

 

Copper river salmon popped up at Central Market. $40+/lb IIRC, so I passed...T

 

Even here (WA Safeway) Copper River is around $30 per pound. With salmon fishing at my door step and ability to buy direct from fisherman. Unless its a low price I wont buy at the grocery store or even fish market. Ok sometimes when the commercial season here is closed I'll also buy at the store. But most times in the summer I'll buy 20/30 salmon at .89 cents per pound and stock up.

 

I SO envy you! At that price, I'd probably fill a whole damn chest freezer with the stuff! The fresh fish I've vacuum sealed seems to last darn near forever & not really lose any quality beyond the initial fact that it has been frozen.

 

Yeah, its pretty awesome. The Indians are mad at the canary's, commercial wholesalers and department of fisheries. These groups filed a lawsuit trying ban Natives from selling their catch to the non Native general public. Supreme court ruled in favor of the Indians. So now not only do they sell to non natives. They do it below wholesale to screw the groups that sued them!

 

Wow, wish I could get deals like that down here. I got the salmon at Fred Meyer and it was $13/lb. I'd be willing to bet the $30-$40 stuff is King though, this was sockeye.

 

I'm with David, that quality salmon for that price is an outrageous good deal...T

 

Its sockeye. I bought last year but my mom picked it up. The price was up a bit but not much $15 cleaned per fish. In 2010 it dropped to .70cents per pound wholesale. So even the non Native commercial fishermen dropped their dock price to $1.20 per pound.

Ballard I believe most of the fishing fleet there go to Alaska or off load at sea. Bellingham you can buy on the docks.

Had to go into Vancouver. Stopped for sashimi on the way back. Shared a platter for 2.

Combo /Party

 

It was (inadvertently) Iron Chef night at the ranch. Wanted to do tofu using the crispy tofu tips and suggestions posted by El Wayne and others. OK, so turns out my baby bok choy, which I just bought on Sunday, was spoiled. All mushy. Gotta have a talk with grocer. And, no rice in the house. Ugh! How is that possible?

Ok, so we have two zucchini, half of a large red onion, a mango, shiitake mushrooms. Pickled ginger. Splash of vinegar. Spices. Saute. Set aside.

Tofu. Took out earlier. Drained on paper towels. Put a plate over it. CI skillet on the plate for weight. After hour or so, slice tofu and drop into boiling, salted water. A bit more salt than you might use for making pasta is what I used. Fished tofu out after 10 mins. Let cool and patted dry. Half I dredged in a small amount of flour, the other half - nada. Pics below. Crisped tofu up w/ a small amount of olive oil in a pan. Added the previously sauteed veg back, to warm through & meld flavors a little. Flavors were fine with a generous dose of Tabasco East Asian hot sauce. Wife enjoyed the sweet of the mango with the sour from the vinegar.

Not righteously crispy tofu, but somewhat better than previous efforts. Next time I'll cube the tofu before boiling. By then we should also be back in our house, so I'll have the CI wok to work with.



T

 

From Indio Feliz in Aguas Calientes, Peru, at the foot of Machu Picchu. Criolla soup (slightly sour beef base with cabbage, potatoes) served with grated cheese and hot pepper sauce.

Lightly breaded trout with fresh mango sauce and passion fruit compote served in its own shell/skin.

The beautiful wife had trout meuniere and a salad of fresh vegetables very nicely presented with a Pisco Sour.

Bill including tip was less than $40 US
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You win, Don! That all looks fabulous. Any pics of Machu Pichu?
T

 

Looks awesome!!!! Most of our restaurants are doing this west coast ingredient Asian fusion fancy stuff. Its all small portions. The fine dining traditional seafood places have either closed or they are not as good as they where 20 years ago.

Pizza mood. So Panago large beef taco pizza night.

 

I'm checking Machu Picchu out on Google Maps. That Hiram Bingham road looks insane! 😀 Hairpin turns all the way. The scenery also looks gorgeous.

BTW, have you tried or seen anyone eating cuy (guinea pig)? I read that it is a popular food item in Peru and Ecuador...T

 

Got a flank steak soaking in a pomegranate and parsley marinade for tonight's grill.

 

I'd try it but not sure I'd like it.

Did you blend the marinade or just pour the juice and add parsley?

 

Salmon burgers. White rice. Steamed broccoli. The highlight was trying out this new ghost pepper hot sauce I ordered.



It was good. I went easy for first usage. Few drops on the salmon burger. Good flavor in addition to heat...T

 

I put a couple salmon fillets I had in the freezer in the food processor over the weekend and I don't think I've ever cooked anything more inedible in my life.

Needless to say... I'm curious how you made them...


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What spices & binders (mayo? egg? breadcrumbs?) did you use?

The salmon burgers I had tonight were from Costco.

I've made my own fish burgers before, but not with salmon. See post # 2043. Any way you slice it, they're much less satisfying than a good beef burger! 😀 Of course, my rule is, when in doubt, sprinkle more hot sauce on it.

With salmon, if I am looking for something easier/different, I will cook/poach the salmon, then flake up the cooked fish and mix in mayo, horseradish/wasabi, parsley, garlic and onion powder & a little parmesan. Spread that mix on bread like you would in making a tuna fish salad sandwich. Enjoy...T

 

Option C: I bought it.

 

Came out good.
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