Okay, I’ve been off on a bit of a rant lately, so I figured it’s time to get back to the core of what this blog should be about. Not to mention that Valentine’s Day is soon upon us, and this works great as an easy dinner for 2. So today I give you another way to prepare pacific cod. I used cod for this, but any firm white fish, like halibut would do just as well.
We love fish, but after a while it all starts to taste the same. Smoked, grilled, grilled on cedar planks, steamed, it all gets boring after a while. Sure, you can make heavy sauces and such but that’s just masking the fish. I wanted something new that would allow me to have a new taste, but still know I was enjoying a good piece of fish. So last night I tried steaming some cod on pineapple, and the results were quite tasty. This is really drop dead simple to make. Give it a try, I really think you’ll like this one.
Chicken Paprikash has a lot of different variations, usually dependent upon the area. It can range from a creamy brown sauce to a deep red. Some variations don’t even have noodles or haluskis. Just a reminder for folks, we called our dumplings “Haluski”. I know there are dishes out there called Haluski, but what can I say. To my family Haluskis are those dumpling like bits that are almost like very large spatzel. Okay? Feel free to send letters telling me how silly I am. When it comes right down to it, there are only 2 common ingredients that exist in all variations. Chicken and paprika. So with that little intro, I give you the Gregor family version that I grew up with.
Today’s recipe is a simple one. Cornish game hens. Lovely little birds that kids just love. When my boys were little they would ask for the “personal sized chickens” they loved so much. This recipe is a direct rip off of drunken chicken by the way, just a slightly different preparation. Do it this way and the birds will come out crispy brown while the meat stays moist and tasty. Enough talk, let’s get going.
This is an offbeat take on the classic Rueben sandwich. It’s vegetarian and healthy, but don’t let that stop you. Those paying attention will see some similarities with an earlier sandwich. I keep telling you, experiment!
Okay, I know. Salmon Stroganoff? Has Gregor lost his ever loving mind?? What manner of nonsense is this? Stay with me on this one, I promise you, you will love it.
I came up with this one while trying to figure out some new way to prepare salmon. As I’ve said before, one of the many wonderful aspects of living in the Pacific Northwest is the seafood, and in particular, salmon. We are so spoiled here that we actually have our favorite types of salmon. For me, it’s Copper River salmon. Wonderful flavor, firm texture, just utterly fantastic. Anywho… Bottom line is we eat a lot of salmon, so finding new ways of preparing it is a challenge. This one came about after I had made some Crab Bisque, and had left over seafood stock. Now, when I say I came up with it, I’m not laying claim to be the only one that has made this. For all I know it’s a favorite dish of many. All I’m saying is that this isn’t based on any recipe I read. Okay, on with the show as they say.
We’ve been going to Tulalip almost from the moment we arrived in the area. It really has a “Vegas” feel about it, and makes a great getaway. Now, it’s even better with the addition of of the hotel next to the Casino that opened last summer. Highly recommend this place for locals as it’s a great way to feel like you’ve gotten far away for the weekend, and it’s only 30 miles north of downtown Seattle. I would also recommend it as a base camp for folks visiting Seattle.
The past weekend Beth and I headed off to wine country on the first trip of the season. Passes were clear and the weather forecast was calling for 70’s and sun. That’s all we needed to hear. Car packed with a few goodies, we hit the road. Oh, one thing before we continue the trip. I wore shorts and sandals. Yup. Shorts exposing legs that haven’t seen the sun since a Kennedy was in the white house. Sandals. A biker with shorts and sandals. I think the place is getting to me.
We crossed over Snoqualmie pass on I-90E and noticed that the snow pack was way down from last year. I mean WAY down. I’m not much of a skier anymore so lack of snow bothers me not, but a reduced snow pack means less run off, which is a bad thing for an area that gets hit with wildfires on a regular basis even after good winters.
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)
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
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