Halibut and Scallops with Ceviche

Last Saturday was an “SiS.” Stay in Saturday. I like those kind of days because it means I get to cook and try new things. It’s been a while since we’ve had ceviche, so I headed to the market with the idea of getting “fixins” to make one, and see what else looked good for the rest of the dinner. I like to experiment with new things on these days, creating dishes based totally on what looked good in the market. As usual though, I made enough for 4, so…um…we ate twice (coughs)

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Halibut Filets
Steamed in citrus juices with a pear cider reduction sauce

Gregor’s Pub Scallops
Large fresh scallops sautéed with bacon, topped with caramelized bananas and served with a coconut rum sauce

Tropical Ceviche
A squid and scallop ceviche with coconut and lychee

Roasted Asparagus Spears with Apple Wood Bacon
Roasted spears of fresh asparagus with julienned smoked bacon

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Phở Bo and Spring Rolls – Gregor’s Pub

Pho There is a Phở noodle place near work, Phở Hoa, that serves the best  Phở Tái, Nạm, Gân Sách, which is basically Phở with steak, flank, tendon and tripe. Small little bits of goodness that make me smile with “Phở joy”. Take a gray, rainy Seattle day, have a little Phở, some Thai Iced Coffee and maybe a spring roll and the gloom melts away like tendon on the tongue. Yummy.

So today I offer my own version of a Phở Bo and Spring roll. Enjoy.

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Living with Type 2 Diabetes

Back in Aug, ‘08 I was diagnosed with Type 2 Diabetes. Also known as Adult Onset, it’s the diabetes that in most cases doesn’t need to be. It’s caused mainly by diet, although other factors, like genetic predisposition can contribute. It can be controlled by diet, and in some cases oral medication. Bottom line, there is a problem with the cells response to insulin, which is different than type one, which is a problem with the production of insulin. Left unchecked, it can cause renal failure, blindness, heart failure, etc. Normal Glucose levels are around 100. I averaged 300-350 for a week prior to starting medication, and now hover around an average of 150-200.

What the hell does all this mean? First off, it means I’m overweight, and it’s time to face that fact. I also enjoy the fruit of the vine, and that needs to cut back. Bottom line, I am the Ghost of Christmas Past, and if I want to live longer than my next pair of underwear, I need to slow it down. Plain and simple and ….well not so simple.

See, the issue here is I believe as strongly in the quality of life as I do in the quantity of it. Maybe even more so to be honest. Hell, when I was in the Navy, I honestly thought I’d never make it to 40. I remember sitting in the Reactor Compartment fixing some detectors thinking to myself, “self, you ain’t makin it to 40 son.” And yet, here I am nearing 50. Gads.

Okay, so let’s get to the nitty gritty here. What does this mean to the loyal 2 readers of this blog? Not a damn thing. Well, I may start throwing in a “Diabetes Friendly” version of some of the recipes, and I may talk from time to time about my own battles. But for now, I’m taking my pills, watching my sugar levels, and still leaning towards quality of life.

Moose out.

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The Three Lions Pub

Pints As I enter The Three Lions Pub in Redmond, Wa, I’m greeted with a rousing “Hiya Gregor!” Alvia or Janie begin a pour of my customary Boddingtons (or London Porter if I’m of the mood) as I settle into my stool. Manchester United is deep in it’s match against Chelsea, and both clubs are well represented in the pub. Fred, Alvia’s dad, comes over and sits next to me, and we pick up a conversation started weeks ago. A warmth washes over me like a down comforter on a winter Northwest day…I’m home.

What is it about a local pub that makes one feel wanted, needed, loved even? I love this place. I know about most of the goings on, not because I’m nosey, but because I’m now family. “Family” in the true Pub sense of the word. A home away from home. In this home, the smells of Curry Pasty, Fish and Chips and a damn fine Steak and Kidney Pie waft in from the side. They engulf a body like a hug from one’s Grandma. Idle chit chat around the bar reminds me of family car outings, so many voices chatting at once that they become a calming low drone….then Janie drops a mug and I’m jerked out of my daydream.

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Cacti and Cukes

Beth and I went to Yakima a month or so ago, where we had a spectacular lunch at The Barrel House. Along with the fine dining, we found out about a grand Cactus Bloom Tour. Now, great food and blooming cacti in the same day seemed like a match made in heaven to our desert rat mentality, so we made plans to return for the tour. After speaking with our friend the Winged One, who also decided this was too good an opportunity to pass up, a trip to the other side was set up for Saturday.

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Vital Vinaigrettes

Okay kids. Nothing fancy here, just simple vinaigrette dressings. Dirt simple. 3 parts oil, 1 part vinegar, dried herbs ( basil and oregano for example). Mix herbs and vinegar, then slowly add in the oil while beating until it emulsifies.  Salt and pepper to taste. Pour over mixed salad greens and enjoy. Like I said, simple.

Ah, but why stop there? Get closer boys and girls because this is when the fun starts. Oil and vinegar is really just oil and some acidic liquid. Olive oil and Orange juice. Peanut oil and Lime ( great with Thai food). The ratio of oil to acid may change based on the sweetness levels, just experiment as you go. What’s important to remember is to taste as you go. Don’t worry if the vinaigrette breaks ( breaking here means that the emulsion separates back into oil and liquid) at this point. If you have the ratio you like but the vinaigrette keeps breaking, add just a touch of mustard, it helps hold the emulsification without destroying the flavor.

Here’s one to get you started. I came up with this one night when I couldn’t find any good looking raspberries at the market. You will notice that most of my recipes are really more like guidelines. Use them as a base to start from, and have fun with it! Continue reading

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Tasting the Wind

Before I start, let me preface this by saying this past weekend I decided to eschew all things high-tech. No laptop. No email over my phone. No text messaging. Not sure what prompted that, but there you go.

Friday:
Took off early and went on a ride. It was so nice out, the smell of the azaleas was so strong I swear I could taste them. As I was headed back towards town I got behind a red Celica with a very large Yellow Lab in the back seat. She was poking her head out of the window, sniffing the wind, obviously in a state of total bliss. I was behind, sniffing the wind, also in a state of total bliss. At the next traffic light I pulled up next to the car. Yellow Lab looked at me, I smiled back, she nodded in understanding. Light turned green, she went her way and I went mine. Both back into the wind. Only bikers can truly understand why dogs like to stick their head out the window.

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Potato Soup for the Soul

Potato soup. Man, nothing takes me back to my childhood more than a good bowl of potato soup. I remember being like 12 or so, sledding all day and then entering my grandmother’s house and the smell…oh lord the smell. It enveloped you like a warm blanket. As I got older, I paid more attention to my grandmother making the soup than I did the sledding. I’m so glad I did.

Tonight I made my potato soup, and it struck me that maybe it’s time for me to share this wonderful soup. I’ve taken some liberties over the years, but I think Grandma Gregor would be proud. For my vegetarian and vegan friends, I will offer substitutions at the end. Note that I cook by feel more than “coding” it, so you may have to bear with me. Also keep in mind this makes enough soup for about 8 people.

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