Mango Gazpacho

Picture yourself in a place with a contrast of landscapes: mountains rising in the background, with cliffs that give way to valleys. As one proceeds into the valleys, they would find olive trees and almond trees, along with orange and lemon groves. The greenery is broken up by small towns that still retain their moorish character, with squares and fountains. If you can picture this scenery in your mind, you have taken yourself to the region of Andalusia, Spain, known as La Axarquia.

Apart from the beautiful surroundings, the region is also particularly known for one agricultural commodity (above and beyond the almonds, olives, lemons and oranges) ... the European mango. That landscape provides the basis for La Axarquia to fashion itself as "the home" of that fruit. Of course, it takes more than a few mountains, valleys and greenery to grow mangos. La Axarquia has a subtropical climate that provides more than 300 days of sunlight per year, with temperatures that range often from the mid 70s to the mid 80s Fahrenheit in the summer. 

There are five different mango varieties that are cultivated in La Axarquia. The most common one is known as the Osteen. It makes up more than half of the production. (Interesting side note: the Osteen mango originated in Merritt, Island Florida, named after the Osteen family who lived there and first cultivated this particular type of mango back in 1935. It made its way to Spain thereafter.) The remaining four mango varieties - the Kent, Tommy Atkins, Keitt, and Red Palme -- constitute the remainder of the mangos cultivated in the region. (Another side note: the Tommy Atkins is probably the most popular mango in the United States.)

It seemed to be only a matter of time until the mango of La Axarquia would be incorporated into a dish of Andalucia, namely, gazpacho. This particular version of gazpacho relies more on citrus, namely orange juice and lime juice, than a traditional gazpacho. It is just my speculation, but it may be an effort to balance the sweetness of the mango. The recipe does include more traditional ingredients, such as bell pepper, cucumber, onions, and garlic. These ingredients, when pureed, help to give the soup some texture and depth. 

The end result is a very different and very delicious take on gazpacho. I am sure that the mangos I were probably of the Tommy Atkins variety, as opposed to the Osteen mango. The former varietal tends to be more tart with sweet notes, while the latter seems to be the inverse, more sweet with touches of acidity or tartness. Now that I have prepared this dish, as well as learned about the different mangos out there, I will have to be more mindful when I am in the store.  If I ever come across Osteen mangos, then I could truly transport myself culinarily to La Axarquia.

MANGO GAZPACHO

Recipe from Sprig and Vine

Serves 6

Ingredients (for the gazpacho):

• 2 cups diced mangoes
• 2 cups orange juice
• 1 cucumber, diced
• 1 red or yellow bell pepper diced
• 1/2 red onion, diced
• 1 clove garlic
• 3-4 tablespoons lime juice
• 1 jalapeno
• 3 tablespoons chopped coriander (cilantro)
• Salt, to taste
• Pepper, to taste

Ingredients (for the toppings):

• 1 cup of finely diced mango, cucumber, bell pepper
• 1 cup micro greens (optional)

Directions:

1. Blend the gazpacho ingredients. Blend the mangoes and orange juice in a blender until smooth and pureed. Add the cucumber, bell pepper, onion, garlic, lime juice, olive oil and jalapeno, along with a cup of iced water and blend again. Add more water if you want a thinner consistency, or leave it as is for a thicker gazpacho.

2. Season the gazpacho. Season with salt and pepper. Taste and adjust according to preference: add more lime juice for zing, chile for heat, etc. Stir in coriander (cilantro).

3. Chill the gazpacho. Let the gazpacho chill in the refrigerator for 4-6 hours before serving. This allows the flavors to mingle. 

4. Finish the dish. To serve, divide into bowls. Top with the mix of mangoes, cucumber and and bell pepper. Garnish with microgreens, if using. 

PEACE.

Achiote Paste

Scientists and botanists refer to a particular plant as Bixena orellana. It is a tree that is native to Central America and the Caribbean. The tree produces beautiful pinkish flowers, which eventually develop into some rather odd fruit. While the fruit is inedible, it nevertheless contains some red seeds that have a very colorful history. 

To shed some light on that history, the proper starting point is the indigenous people of the Caribbean and Mesoamerica. Those people referred to this tree as annatto (in the Caribbean) or by the Nahuatl word, achiotl. Those words give us what we commonly refer to as annatto or achiote.

The red seeds are often dubbed "saffron of Mexico." The nickname comes from the fact that these little red seeds have the ability to create pigment colors that range from yellow to a deep red.  As with saffron, one could add annatto seeds to hot water to create a reddish water that could be incorporated into dishes. However, one of the more common ways of creating color through annatto is its use in what is commonly referred to as "achiote paste." 

There appear to be two different types of achiote paste, at least according to Oaxaca al Gusto, which was written by Diane Kennedy. In areas such as Oaxaca, people prepare the paste using just the annatto seeds. By contrast, in the Yucatan, the paste is prepared with more than just annatto seeds. Recipes call for the addition of coriander, cumin, oregano, cloves, black pepper and garlic. The combination of these ingredients in the Yucatan version produces a mild, somewhat earthy paste that contributes both flavor and color to a wide range of dishes.

I was particularly interested in the Yucatan version of the paste, because I intended to use it as part of my first effort to make Cochinita Pibil, the iconic roast pork dish of that peninsula. Overall, I think the effort was a success, although it produced a paste that was slightly darker than expected. 

ACHIOTE PASTE

Recipe from The Spruce Eats

Ingredients:

• 1/4 cup annatto seeds
• 1 tablespoon coriander seeds
• 1 tablespoon dried oregano
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 2 whole cloves
• 1 teaspoon kosher salt
• 5 cloves garlic, peeled and coarsely chopped
• 1/2 cup bitter orange juice (or 1/4 cup orange juice plus 1/4 cup Mexican lime juice or 1/3 cup white vinegar)

Directions:

Grind the annatto, coriander seeds, oregano, cumin seeds, peppercorns and cloves in a spice mill or with a mortar and pestle. Place the ground spices with the salt, garlic and bitter orange juice in a blender and process until it is smooth. Store in an airtight container in the refrigerator.

ENJOY!

Hamachi Kama

Most everyone eventually succumbs to social media advertising. They fall prey to the algorithms that utilize their browsing history to place advertisements for things that he or she might purchase. In my case, those algorithms place a lot of ethnic food ingredients, along with a variety of Buddhist-related items. (My love of learning about different cuisines, along with my increased interest in Buddhist meditation has no doubt played a role in the product placement on my timeline.)

Late last year, a certain Asian online grocery stores kept popping up in my timeline. The first item in the advertisement was Hamachi Kama, or yellowtail collars. Hamachi is the Japanese name for the yellowtail - or Japanese Amberjack.  The fish is commonly found in Japanese restaurants and sushi bars, where guests can find both raw and cooked preparations. However, the kama or collar (that is the section of the fish just behind the head and gills) is something truly special. It looks a bit unwieldly, like a little "u" with fins hanging off of it. 

If one did not know better, they would think that it is just a scrap that needs to be thrown away.  However, as the story goes, restaurant owners or cooks would keep the yellowtail collars, or Hamachi Kama, for themselves, friends or regular customers. The reason is simple. Far from a scrap, those collars have some of the fattiest and juiciest meat on the fish.

The Hamachi or Japanese Yellowtail
(Source: Clovegarden)

The collar is actually the clavicle bone of the yellowtail. There is collagen, connective tissue and a lot of fat in that part of the fish, which makes it very easy to cook and even forgiving to a certain extent if one overcooks the collar. And, the richness of the meat combined with the fact that a fish only has two clavicle bones means that the collars can be hard to find on menus. 

Yet, they can be easy to find online, as I have learned. I purchased a package of collars and immediately set out looking for a traditional recipe. Fortunately, the most traditional method of preparation is one of the simplest that I have ever come across. The collars are marinated in a combination of citrus juices (orange, lemon and lime), along with mirin and soy sauce. After marinating the collars for about a day, one just places them on a hot grill, basting the collars with the marinade. (I made a second batch of the marinade for the basting, rather than using the marinade in which the collars rested overnight.)  

That's it. The end result is one of the simplest, yet most delicious fish dishes that I have had in a very long time.  The only limit to me making this recipe as much as I can is the fact that I have to go back to that online store to purchase more collars.  

HAMACHI KAMA

Recipe from Hunter Angler Gardener Cook

Serves 4

Ingredients:

• 1/3 cup lemon juice
• 1/3 cup lime juice
• 1/3 cup orange juice
• 1 cup soy sauce
• 1/4 cup mirin or other rice wine
• 4 yellowtail collars
• Sesame Oil

Directions:

1. Prepare the marinade. Mix the lemon juice, lime juice, orange juice, soy sauce and mirin in a heavy plastic bag or lidded container.  Add the yellowtail collars. Marinate overnight or up to 1 day. If the collars are not submerged, then them periodically so that they get good contact with the marinade.

2. Prepare the basting sauce. Pour the marinade into a small pot and bring it to a boil. Reduce it by half and set it aside. 

3. Grill the collars. Pat the collars dry with paper towels and coat with a film of sesame oil.  Get your grill nice and hot and clean the grates.  Grill the collars over high heat, basting with the reduced marinade, for about 10 minutes to 20 minutes, depending on how large the collars are and how hot the fire is. The collars must be fully cooked and a little charred.  Serve with steamed rice and a salad.

ENJOY!

Around the World in 80 Dishes: Dominican Republic

When it comes to my personal culinary challenge, Around the World in 80 Dishes, the selection of the country is sometimes left to chance and sometimes intentional.  When my beautiful Angel purchased sixteen pounds of goat meat for me to cook, that led to some specific challenges.  There was the Guyanese Goat Curry, which satisfied the challenge to make a main dish from the country of Guyana.  Then there was the Jollof Rice with Goat, which satisfied the challenge for the country of Ghana.  A couple of other specific challenges followed, which involved Tonga and, most recently, Myanmar. 

Now, I am returning to the random country selection. The first country that came up was the Dominican Republic; and, quite coincidentially, the main course to be selected is Chivo Guisado, or goat stew.  However, before I get to the challenge, some background is necessary. 

The Dominican Republic lies in Greater Antilles, sharing the island of Hispaniola with Haiti. Long before any European set foot on the island, the Taino people called the land their home.  Since about 650 A.D., the Taino fished, farmed and hunted across the island. (The Taino may have been the people whose cooking inspired what ultimately became known as barbecue.)  By the time European explorers reached the island in 1492, there were five Taino kingdoms with a combined population of more than one hundred thousand people. Four years later, the first permanent European (Spanish) settlement was founded at Santo Domingo.  With the rise of Spanish, the Taino fell. The Europeans  found gold on the island and established mines.  The Spanish conscripted the native Taino to work in the gold mines, exploiting the workers who endured horrible conditions.  Eventually, the Spanish exhausted both the mines and the native Taino.  As focus turned to agriculture (such as sugarcane) and other industries, and, the need for labor increased, the Spanish brought African slaves to the island. 

The colonial history continued for centuries, but the peoples of what would become the Dominican Republic declared their independence from Spain in 1821.  The turbulence continued for decades, first with a united Hispaniola country and then another war of independence in 1844 that resulted in the Dominican Republic. The troubles continued for many more decades, until the 1970s, when peace and stability finally took hold in the country.  

MAIN COURSE

The foregoing is just a thumbnail sketch that does not do justice to the history of the country.  Nevertheless, that sketch provides the outline for the cuisine of the country.  A cuisine that still has its roots in the native Taino culture, with broad strokes of Spanish culinary influence, that are filled in by African  food traditions.  The food is a combination of meats, rice, beans, vegetables and stews.  This is what led me to the preparation of a guisado or stew.  The only question is what protein to use in the stew.  And, the answer led me to chivo or goat.

The use of goat in dishes is quite common throughout the Caribbean, and, it is no different in the Dominican Republic.  Goat meat is considered a special ingredient in the country's cuisine.  As the story goes, goats graze on the naturally growing oregano in the Dominican countryside, with the herb imparting its flavor in the meat.  (It also explains the use of oregano in the recipes, see below.)

So, with a lot of goat still on hand, I have decided to undertake the challenge of making Chivo Guisado or goat stew.  As one can expect, there is no one standard recipe, with each cook or chef preparing this dish with his or her own twists.  I pulled from two different recipes, one more traditional and one a little less traditiona. to make this dish.  The end result is a somewhat spicer stew with more of a tomato base, which I think follows more closely to what one would expect from this stew.  

CHIVO GUISADO

Recipe adapated from Manusmenu and Dominican Cooking

Serves 4

Ingredients (for the goat):

2.2 pounds of goat meat, with bones

1 orange, juiced

1/2 lime, juiced

2 bay leaves

1 white onion, diced 

1 bunch of cilantro (coriander)
1 cubanelle pepper, diced

4 plum tomatoes or 2 tomatoes, seeded and chopped

2 garlic cloves

Salt, to taste

3 tablespoons of oregano

Ingredients (for the braise):

2 tablespoons of oil

1 tablespoon of brown sugar

2 tablespoons of tomato sauce

Directions:

1.  Prepare the ingredients.  Cut the goat meat into smaller pieces (but do not trim the fat as it adds lots of flavor and keeps them meat soft.  Dice the onions, coriander and spring onions.  Put the garlic cloves, oregano and salt in a mortar and grind to a paste.

2.  Marinate the goat.  Put the goat meat in a big bowl and add all of the marinade ingredients. Mix well, cover the bowl and refrigerate it for a few hours or overnight.

3.  Braise the goat. Heat the oil and cook the sugar until it turns to a caramel color.  Be careful not to burn it.  Add the meat, with the marinade kept in reserve. Brown the goat meat on all sides.  Add the marinade, stir and add the tomato paste. 

4.  Cook the goat.   Add some water, little by little, and cook it over medium heat until the meat is very tender, about one and one-half hours.  Season to taste, serve with white rice and fried plantains.

SIDE DISH

No main course is complete without a side; and, one very popular side in Dominican cuisine is Tostones or fried plaintains.  I have to admit that this is my first effort cooking plaintains, so my expectations were not very high.  Nevertheless, I thiink the end result was pretty good.

TOSTONES

Recipe from Dominican Cooking

Serves 4

Ingredients:

2 unripe plaintains, peeled and cut in 1 inch slices

1/2 cup oil

1 tablespoon salt (or more to taste)

1 chopped tomato

4 sprigs of parsley

1 clove garlic

1/4 teaspoon black pepper

1 tablespoon of olive oil
1 tablespoon of sugar

Directions:

1. Prepare the dipping sauce.  Combine the tomato, parsley, garlic, black pepper and olive oil in a blender or food processor.  Pulse until thoroughly blended but not liquefied.

2.  Fry the plantains.  Heat the oil in a deep frying pan and fry the plantains until golden.  Remove from the oil and flatten to 1/4 of an inch.  Fry the plantains again until golden yellow again.  Serve immediately with the dipping sauce. 

BEVERAGE

It has been a long time since I prepared a drink in connection with my culinary challenges.  The last drink was Po Cha, a butter tea, that was part of my culinary special to prepare a Tibetan main course.  (It's hard to believe that it has been eight years since that culinary experience.)  For this challenge, I decided to make a papaya drink, which seems appropriate for this Caribbean challenge.   

BATIDA DE LECHOSA

Recipe from Dominican Cooking

Serves 4

Ingredients:

3 cups of papaya, cut into cubes

3 cups of ice cubes

1 teaspoon vanilla extract

1 quart of evaporated milk

1/2 cup of sugar

Directions:

Put all of the ingredients (but only half of the sugar) in a blender and keep on high speed until the ice is blended.  Try and add more sugar if needed, blend for a few additional seconds. 

*     *   *

With my third goat challenge under my belt, I have to say that I am ready for a challenge involving another protein. Still, the Chivo Guisado turned out very well, and, I count this challenge as a success.  If I could improve upon it, I could have had a better cut of goat (one with less bones and connective tissue. The tostones and the batida de lechosa were both excellent and definitely something that I am going to keep in the back of my mind. Now, it is time to turn to the next challenge.  Until then ...

ENJOY!

Oyster Shooters with Tomato, Lime and Chiles

This is the best recipe ever invented. Period.

No, seriously.  This recipe of Oyster Shooters with Tomato, Lime and Chiles makes me rethink why I have made the nearly one hundred recipes that are already in the index to this blog.  After having one of these oyster shooters, I began thinking, "why in the world did I spend all that time making" this recipe or that recipe.  I could just spend every night making this recipe.  Some dicing and slicing.  Some mixing.  A little waiting.   A little more work.  And, the best recipe ever invented.

I have to say, my hats off to the person who thought: "what if I combined tomatoes, citrus and chiles with tomatoes?  And then added raw oysters."  You deserve a James Beard Award or three. Quite coincidentally, that is where I found this recipe ... on the James Beard Foundation's website. 

Now, for you to agree, you have to love eating raw oysters.   Atlantic oysters, Pacific oysters. Malpeques, Miyagis, Blue Points, Wellfleets, Rappahanocks, Olde Salts, Chincoteaques, Chop Tanks, Kumamotos.  You name it, you have to be willing to eat it.  And, if you eat raw oysters, then buckle up, because you are in for what is truly a gastronomic roller-coaster ride.

The ride begins with the acidity from the tomatoes and citrus.  As the tomato, lime and orange hit the tongue, it is followed by the oyster, which, depending upon the type used, can add a little brininess.  As you finish the shooter, you get the spring onion and cilantro, as well as some of the heat from the serrano pepper.  It is the embodiment of the perfect combination of complementary and contrasting flavors.

I have actually made this recipe a few times before posting it.  I have to admit that, each time, I cheated.   The recipe calls for a dozen oysters, shucked.  The process of shucking oysters, which I have done countless times in the past, can take some time to complete.  My beautiful Angel, Clare, found a very convenient workaround: buying a container of pre-shucked oysters from North Carolina.  Although I cannot remember the specific type of oyster, it is most likely Crassostrea Virginica, the common Atlantic oyster, which is prevalent in the waters around North Carolina.  The pre-shucked oysters reduce the prep work, making this a very easy recipe to enjoy after a long day at work. 

OYSTER SHOOTERS WITH TOMATO, LIME AND CHILES

Recipe by Andrew Hebert

Serves 2-4 (or 1 Chef Bolek)

Ingredients:

1 cup tomato juice

2 tablespoons ketchup

1 serrano chile, seeds removed, minced

Juice and zest of 1 lime

Juice and zest of 1 orange

Juice of 1 lemon 

1/2 teaspoon of freshly grated ginger

1/4 teaspoon of finely grated garlic

Pinch of salt

12 oysters, shucked

1/4 cup thinly sliced scallions

1/4 cup roughly chopped cilantro

1/4 cup extra virgin olive oil

Directions:

Combine the tomato juice, ketchup, serrano chile, all of the citrus juice and zest, ginger, garlic and salt.  Mix well and chill in the refrigerator for 2 hours.  When ready to serve, pour about 2 tablespoons of the tomato mixture into each shot glass.  Add a shucked oyster to each glass.  Garnish with a pinch of scallions and cilantro.  Finish with a drizzle of olive oil.  Serve very cold. 

ENJOY!

Cuban Style Barbecue Pork Shoulder

Every once in a while, a spark of culinary creativity ignites in my mind.  The fuel for that spark recently has come from a show called Barbecue Pitmasters, where three pit masters compete for a place in a large cooking competition and a equally large grand prize.  Every week, I watch these postmasters inject pork shoulders, beef briskets, turkeys and chickens with different combinations of liquid ingredients.  And, that got me to thinking.

I had been wanting to smoke a pork shoulder and I decided that I would try my hand at making an injection.  The pork shoulder I had in mind was a relatively small one, at about four and one-half pounds, but I thought I could make the injection and perhaps use the rest as a marinade.  The question turned to what could I use as an injection and a marinade.  One answer came immediately to mind ... a Cuban mojo.

Generally, in Cuban cuisine, a mojo is a sauce made with olive oil, garlic and citrus juice. It is often used as an accompaniment to starchy root vegetables, but it is also used as a marinade. The sauce is typically prepared in Cuba with sour oranges, but I have seen many a Cuban mojo recipe that also uses a combination of lemon juice and lime juice.  (This is done for those who may not have access to sour oranges.)  I have used some of those recipes in the past to make mojo marinades for Mahi-Mahi or Tuna.  A mojo is not just used as a marinade for fish, it can also be used to marinate other proteins, such as pork.  On this occasion, I did not use olive oil to make the mojo, because it did not make any sense to inject oil into the pork shoulder.  So, I substituted sherry vinegar, which along with the garlic, citrus juice (a combination of lemon and limes), and some spices, would become the mojo for the injection and the marinade. 

I also prepared a dry rub with spices that are available and used in Cuban cooking. These spices include cumin, coriander, red chiles, paprika and black pepper corns.  I applied that rub to the pork shoulder first and let the shoulder rest in the refrigerator for up to twenty-four hours.  I then injected the pork shoulder with the mojo and used the rest as a marinade for the meat.  The meat should marinate for at least four hours.  The citrus juice in the marinade will start "cooking" the meat, so I was a little hesitant to let it marinate for a long period of time.  At most, I would let it marinate overnight (but not a full day). 

Finally, there is the question of the wood to use during the smoke.  I decided to use pecan wood, but cherry or apple could work just as well.  The choice of wood should focus on something that will provide a delicate flavor but not something that would be too overwhelming.  It is important to ensure that the citrus flavors are able to shine through the smoke.

And, in the end, those citrus flavors from the lime juice and lemon juice are present in the flavor of the smoked pork shoulder.  Not only is the citrus flavor present, but so is some of the heat from the habanero and jalapeno.  I think for a recipe that I pretty much thought of out-of-the-blue, it worked out fairly well.  To be sure, there are probably tweaks that could make it better.  And, when I make it again, I will definitely add those improvements to this recipe.

CUBAN STYLE BARBECUE PORK SHOULDER

A Chef Bolek Original

Serves many

Ingredients (for the dry rub):
1 tablespoon of cumin seeds, toasted
1 tablespoon of coriander seeds, toasted
1 1/2 tablespoon of black peppercorns, toasted
1 tablespoon of kosher salt
1 tablespoon of red chile powder (like ancho chile or cayenne)
1 tablespoon of paprika

1 boston butt pork shoulder (about 4.5 pounds)
Pecan wood for smoking

Ingredients (for the mojo):
1 cup of lime juice
3 1/2 cups of orange juice
1/4 cup of garlic, finely diced
1/4 cup of sherry vinegar
1/2 cup cilantro, finely chopped
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 habanero pepper, finely diced
1 jalapeno pepper, finely diced

Directions:

1.  Marinate the pork shoulder.  Combine all of the dry rub ingredients.  Apply the rub to all sides of the pork shoulder.  Reserve some of the dry rub for later.  Wrap and refrigerate for up to twenty-four hours.

2.  Prepare the mojo.  Prepare the mojo by combining all of the ingredients for that wet rub.  You can inject some of the mojo into the pork shoulder.  Place the pork shoulder in a large Ziploc bag and add the mojo until the shoulder is submerged.  Let the shoulder rest for at least four hours or overnight.  Reserve some of the mojo for use later.

3.  Smoke the pork shoulder.  Bring the smoker to about 225 to 250 degrees Fahrenheit.  Add a couple pieces of pecan wood.  Place the shoulder in the smoker.   The shoulder should be smoked for about 1 1/2 hours for each pound of pork and until the temperature reaches 180 degrees Fahrenheit (for slicing) or at least 195 degrees for pulling.  After four hours, I sometimes wrap the shoulder to help maintain its moisture and ensure that it does not get too much smoke.

4.  Finish the dish.  After the shoulder reaches the desired temperature, remove it and, if you have not already wrapped it, wrap the shoulder in foil and let it rest for at least 30 minutes, if not 1 hour.  After it has rested, you can pull, chop or slice it however you want.

ENJOY!

Copper River Sockeye Salmon with an Orange-Saffron Sauce

There are only a handful of food blogs that I regularly follow, and, one of them is Hunter, Angler, Gardener and Cook or "HAGC."  The mind behind HAGC is Hank Shaw, who spends his time doing what the name of his blog suggests.  Hank has posted several recipes that have been on my to do list for quite some time.  One of those recipes is Trout with Orange-Saffron Sauce. 

I was particularly interested in the orange-saffron sauce, which I thought was a very good sauce to pair with trout.  Hank used the orange (and white wine) to provide some acidity to balance with the fat in the trout.  The orange also added a little sweetness, which adds complexity to the sauce.  That complexity is further developed by the use of saffron that, according to Hank, adds an "ever-so-slightly bitter flavor" to the sauce.  After reading his blog, I was determined to make this dish for my beautiful wife, Clare, and myself. 

I had to make a couple of substitutions and adjustments.  First, I did not have access to any trout fillets that were thick enough to do this recipe any justice.  I decided to substitute some Copper River Sockeye Salmon fillets. The salmon worked very well because it shares some of the same characteristics as the trout, particularly that little bit of fattiness and relatively mild taste.  Second, I had to substitute the greens.  Hank used amaranth, but I did not have any of that leafy vegetable available to me.  I substituted some fresh spinach.  Although I am not a big fan of spinach, I really liked it in this dish. 

COPPER RIVER SALMON WITH AN ORANGE-SAFFRON SAUCE

Adapted from recipe by Hunter Angler Gardener Cook

Serves 4

Ingredients for the Orange-Saffron Sauce:

1/2 cup of white wine

1/2 cup orange juice

A healthy pinch of saffron, crumbled

A healthy pinch of sugar

1 shallot, minced
Salt
2 tablespoons of unsalted butter

Ingredients (for the fish and greens):
1 1/2 pounds of tender spring greens, such as spinach
5 tablespoons of unsalted butter or vegetable oil, divided
A splash of water (no more than 3 tablespoons)
Grated zest of an orange
1 1/2 pounds of Copper River Salmon (or any wild salmon)

Directions:

1.  Make the Orange-Saffron Sauce.  Make the sauce by bringing the white wine, orange juice, saffron, sugar and shallot to a boil in a small pot.  Simmer strongly for 5 minutes, then turn off the heat and puree the sauce in a blender.  Return the sauce to the pot and turn the heat to low.  Add salt to taste and keep warm, but do not boil it or simmer it any further.

2.  Make the Greens.  Cook the greens in 2 tablespoons of butter or oil over high heat in a large saute pan, stirring constantly until they wilt. Add a splash of water, the orange zest and some salt and cover the pot. Lower the heat to medium-low and steam the greens for 2 minutes. Turn off the heat.

3.  Sear the salmon.  Heat the remaining butter in a pan large enough to hold the fish.  (If you don’t have such a pan, put a baking sheet in the oven and set the oven to 200 degrees Fahrenheit so you can keep the fish warm as you do this in batches.)  Heat the butter over high heat until it stops frothing. Pat the fish dry with paper towels and set it skin-side down in the hot butter. Turn the heat down to medium-high for a typical fillet  or to medium if you are working with a thicker piece of fish.

4.  Continue cooking the salmon.  Let the fish cook undisturbed for 2 minutes, then use a large spoon to baste the meat side of the fish with the hot butter. Baste the salmon for 90 seconds, then give it a rest. A thin fillet will only need one quick basting, but thicker pieces of fish will need a second or even third round of basting.  It took about four to five rounds of basting for the fillets that I had.  When the basting is done, salt the meat side. The skin side should lift off the pan easily after about 4 to 5 minutes of steady cooking. The moment you take the fish off the heat, salt the skin side.

5.  Finish the dish.  To serve, swirl in the remaining 2 tablespoons of butter into the sauce, one tablespoon at a time. Pour some sauce on everyone’s plate. Top with the greens and then with a piece of fish. Serve immediately.

Overall, this is a great dish.  Clare and I really enjoyed the match of the salmon and the orange-saffron sauce.  Hank suggests other possible options when it comes to fish, such as sea-bass, bluefish, and walleye.  I think I may also try this recipe with rockfish, which is very plentiful around where we live. 

ENJOY!

Moroccan Raw Carrot Salad

According to one source, carrots originated in Afghanistan or Iran, where there is still a wide variety of wild carrots growing today.  Initially, people cultivated carrots for their leaves and seeds, not their taproots.  Eventually, people realized that those roots are edible and, as with many things, the planting and cultivation of carrots spread around the world.  The references to carrots in Europe can be found as early as the 11th and 12th centuries, when people like Ibn al'Awwam, an Arab Andalusian agriculturist, wrote about red and yellow carrots in his treatise, Kitab al-Filaha, which is considered to be an important medieval work in the field of agriculture.

This raw carrot salad recipe is inspired by the cuisine of peoples who reside just south of Andalusia ... in Morocco. I made this recipe as part of a dinner that I prepared for Clare's parents during a recent visit. The main dish was Djej Mechoui, a whole grilled chicken marinated in a Moroccan spice rub.  I also needed a side dish or sald.  I perused several cooking websites looking for Moroccan side dishes.  I came across a recipe for a raw carrot salad, which is kind of like a combination of a side dish and a salad. 

This use of raw carrots intrigued me.  Personally, I am not a big fan of the taste of a raw carrot and, if I can avoid eating them, then I do.  However, the use of spices (cumin, ginger, cinnamon, coriander, pepper and allspice), along with the citrus juice, transformed the raw carrots in this dish.  They provided a range of flavors that mask the flavor of the raw carrot, making the root vegetable more palatable.   In the end, I really liked this salad.

MOROCCAN RAW CARROT SALAD

Recipe from Bon Appetit

Serves 6 to 8

Ingredients:

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon ground allspice

Pinch of ground cloves

1/3 cup olive oil

1/4 cup orange juice

1/4 cup lemon juice

3 tablespoons fresh mint, chopped 

1 pound of carrots, peeled, coarsely grated

4 cups mixed baby greens

1 small sweet onion, thinly sliced

Directions:

1.  Make the dressing.  Combine the first seven ingredients (cumin, ginger, cinnamon, coriander, cayenne, allspice and cloves) in a non-reactive bowl.  Whisk in the olive oil, orange juice, lemon juice and mint.

2.  Add the carrots and greens.   Add the carrots and greens.  Toss the ingredients.

3.  Plate the dish.  Plate the carrots and greens.  Garnish with the onions.

ENJOY!