Last week, Jan really liked the za’atar corn I made and as I was thinking about a weekday meal I suggested that I could add that spice blend to my seafood chowder. She said that if I did, I should also used yogurt—instead if cream—in the dish. So I did.
Category Archives: Seafood
Adapted from a Just One Cookbook recipe
Friday night my family had dinner at a new Japanese Ramen restaurant. While the atmosphere was fairly authentic, the ramen was more than disappointing. The soup was tepid, the noodles under done, and the egg was icy in the middle. Although I have never made anything but instant ramen before, I knew I could do better.
It is a weekday meal and I wanted something simple and quick. I decided on broiled salmon, but how to make it special? I make a lot of marmalades—most of which I give away—but I usually have a few flavors in my kitchen. Today, I chose the lemon and dill goes nicely with lemon.
In the 1970’s I was working for a diving company based in Belle Chasse, LA. I can’t think about N’Orl’ns (one word) without thinking about the food. For two years I lived off of Muffulettas, Shrimp Etouffee, boiled crawfish, and Jambalaya. Louisiana food generally falls into two main cuisines Creole and Cajun, which roughly corresponds to city and country. I have posted a Cajun jambalaya, but today I decided to go Creole.
Jan and I are on our own this weekend as Eilene has gone to a CON in L.A. I did not feel like left over chili, but I am unused to cooking for only two. Jan has been complaining about red meat and starch heavy meals, so I finally settled on salad and salmon patties.
Many recipes for salmon patties call for using canned salmon—including my mother’s. For this meal, I decided I wanted to use fresh fish and my new favorite ingredient Japanese mayonnaise. Glancing at a few other recipes, I settled on my ingredients list and off I went.
This week, I am doing Sunday brunch for Mother’s Day and Miriam’s birthday. Miriam and mom agreed that something with salmon would be good. I decided on salmon toast points with dill sauce.
23andMe is a powerful, but dangerous tool. Jan has assumed she had one father, when in fact there were two. According to her genes, Jan’s ancestry is ¼ Iberian and ¼ Cora—although they refer to themselves as Naáyarite—an indigenous tribe that lives in the mountainous region of along the Jalisco / Nayarit border of north Pacific coast Mexico—although much of Jan’s extended family has moved to the coast.
Jan’s newly discovered Mexican family lives/lived on the boarder of Jalisco and Nayarit. Jan decided on a Mexican Christmas feast of crab tamales, I though a shrimp soup would go nicely as a starter. I found a site on Nayarit cuisine that described a caldo de camarón (shrimp broth). Adding some tomatoes, fresh shrimp, and cilantro makes it soup.