Crispy Cajun Salmon
I confess, the ingredient list looks like a real clash of cultures but this is the crispiest batter and the salmon holds the Cajun spice flavour so well, it is a delicious treat.
Traditionally catfish would be used with this recipe but it works well with snapper too.
My Cajun spice rub recipe is in the blog or use your preferred mix.
Serves 6 with side dishes.
You want the recipe? Check Cooking up the Pantry
Because I liked it.
While I am not a vege, nor a vegan. I can appreciate a vege dish. Such was the case this morning on visiting a new blog for me, The Detox Diva. The current post, Mediterranean Baked White Beans, struck me as awesome.
Just look at this dish.
Photo credit, The Detox Diva
You can visit the link above for the step by step recipe.
For me, there is only one thing missing, I love white beans with seafood. A grilled fish or something like squid, mussels, prawns or lobster would make that perfect. Of course, there would have to be a suitable white wine, a Chardonnay, or Sauvignon Blanc, both excellent with seafood.
Mouth is watering at the mere thought, and I haven’t even had breakfast yet.
This video is different. The song is totally banal, actually as an example of music it’s downright pathetic, but the slant it puts on jellyfish is worth enduring the puerile.
Source: Our Daily Salt with Chef Felisha. Hop across and visit, it’s a pretty cool blog.
Yesterday, I defrosted the fridge, the polar bears were making a nuisance of themselves again. In doing so I thawed two wonderful merluz fillets (Hake). What to do, what to do? There was only one answer… cook the bastards!
So, I yanked a root of ginger from the garden (yes, that’s about as fresh as you can get fresh ginger) scrubbed it and grated it into the flour before I floured the fillets. Into a pan of sizzling butter.
The aroma of ginger wafted through the house. I opened a bottle of Gatao vinho verde. I was surprised that the wine had an unexpected sparkle; nice, I’ll be buying more.
Having tasted the wine to verify its compatibility, and reconfirmed the same with a second glass, the fish was cooked and removed to a plate.
Lightning action followed, splashed half a glass of white wine into remnants in pan, squeezed half a box of ‘fresh’ cream in and stirred with a splash of soya sauce. Hey presto, rich ginger sauce ready to be ladled over fish.
Not wanting to waste the remaining wine, it accompanied the meal.
“I often use wine when I am cooking, sometimes I even put it in the food.” – Unkown
But a great sentiment.
Ceviche is a traditional Peruvian dish. It has been referred to a Peruvian sushi because it is made with raw fish and seafood.
There are as many versions of ceviche as there are fish in the sea.
Ceviche is any raw fish, cut into slices or cubes and marinated in lemon juice.
Additionally, chopped chilies (according to taste or tolerance) are added and the dish is served with a variety of veges; corn-on-the-cob, roast corn kernels, boiled sweet potato and sliced raw onions. Serve on a lettuce lined plate with parsley as a garnish.
From Tumbes in the north to Tacna in the south you can find ceviche served anywhere. Tourist spots like Cusco and Puno also get their fish fresh from Arequipa daily. So it is widespread through the country.
I might add that while I have said that ceviche is a traditional Peruvian dish, many types of ceviche are found throughout Latin America.
I have seen many articles and recipes posted on blogs (principally American) around the internet that mention the use of limes as well as lemons; even Wikipedia makes a reference to limes.
In close on 20 years traveling around and living in various parts of Peru I have NEVER seen nor heard of limes being used.
I find this quite erroneous. I can only assume this ignorance stems from the fact that Americans think any citrus fruit that is green is a lime. Here in South America, lemons are green, the yellow Mayer lemon with which Americans are mostly familiar is a rarity. I have found the same mistake is made when American blogs write about caipirinha (traditional drink from Brazil); limes are NOT used, green lemons are.
Some pictures of various ceviche dishes:
Some examples, as you can see there are many styles.
If you haven’t tried it, do so. The recipe is so easy, because there is no recipe.