Site Headlines

Please scroll down for posts on main page...


 
WARNING: THIS SITE FEATURES ORIGINAL THINKING...Jim Croce once sang Don't tug on Superman's cape..., which seems like reasonable advice should we not wish to anger the supreme powers. We do have this duality in our culture: the Superman that is the state collective, the leftist call to a politics of meaning managed by the state, the deification of "we're from the government and we'll take care of you" - versus the Superman that celebrates individual freedom, private property, freedom of conscience, free enterprise, and limited government. We humbly take on the latter's mantle and, eschewing the feeble tug, we dare to PULL, in hope of seeing freedom's rescue from the encroaching nanny state. We invite you, dear reader, to come and pull as well... Additionally, if you assume that means that we are unflinching, unquestioning GOP zombies, that would be incorrect. We reject statism in any form and call on individuals in our country to return to the original, classical liberalism of our founders. (We're also passionate about art, photography, cooking, technology, Judeo/Christian values, and satire as unique, individual pursuits of happiness to celebrate.)


Most popular posts Recommended reading
Meet another hero - but he's not allowed to vote WA Governor's Race Saga
The Heroes of India Company United Nations - Oil For Food - Oil For Fraud
WA Governor's Race: EXTRA EXTRA, READ ALL ABOUT IT! Wisconsin Vote Fraud
One day in Fallujah Bioethics
Diktat summons Simplicio 'Science'? What's that?
Harsh Conditions Japan

 


WWW Pull On Superman's Cape
Superman's product of the century (so far):





September 11, 2005
Cajun Salmon and Fixin's...
Filed in: Current Affairs, Good eats

My friend Scott at the Pragmatic Chef has been hosting a recipe contest and he's decided to allow submissions through the weekend. I'll post mine here and send it to him for posting over at his blog as well.

To honor back home Louisiana cookin', I offer grilled Northwest salmon - with a twist.

To start, invite some friends over. 'Cause this is going to be good eatin'.

Serves 4-5 (or 3 if you have my neighbor Pete and me at the same meal, that'd go for Scott and me too I think ... this recipe easily doubles or triples for a bigger party.)

2 lbs Silver, Coho, or King Salmon filet (I'm talking fresh Northwest critters here - farm raised won't work - if you want to get the right stuff and you don't live in the NW, order it from Pike Place Fish. I've sent salmon all over the country from this place and it is first rate - you can probably get it for less (depending on shipping) from here than you'd pay at the high end market in town. Salmon freezes well but use fresh for this recipe.)

1 large lime

1 large lemon

Dsc_00050004

1 Shaker, Konriko Creole Seasoning (Sorry Scott! I suspect that Survival Spice might work as well - but we gotta have the kick!) - this stuff has an unusual property: the first taste is like fire, but almost everyone gets immediately accustomed to it and the kick is not overpowering.

5-6 Andouille sausages (or your favorite brat - most anything will work)

3-6 Ears of corn on the cob

At least 2 sticks of butter

1 large cantalope

Optional: Jar of Farhmans Sauer Kraut, with a pinch of rye and fennel seed.

Chilled filtered water (or San Pelligrino if you want to be more stylish. Scott will instantly know which wines would work well with this offering).

This is simple, but hearty fare. Start by placing the salmon filet skin side down in your favorite marinate dish - I use a glass 13 x 9 baking dish. If necessary cut the filet in two to fit. Cut the lemon and the lime in half and squeeze all of the juice from them onto the salmon. Liberally sprinkle (OK, I shake a pretty good amount) of the creole seasoning onto the salmon. Rest the lemon and lime halves on top of the salmon. Leave uncovered for 30-45 minutes. (The lemon and lime juice actually begins to cook the salmon - like ceviche - so you don't want a really long marinate time).

While the salmon marinates, take a strip of aluminum foil and place a shucked ear of corn in the strip. The aluminum foil should be a large enough piece to wrap the corn about 3 times. Inside the aluminum foil with the corn put at least a tablespoon of butter - 2 tablespoons isn't too much. And sprinkle liberally with the creole seasoning.

Cut the cantalope length-wise into eighths. Using a sharp fruit knife, trim the fruit from the rind - chill.

Get all your grilling gear together and take the corn, salmon, sausages and kraut out to the grill.

I preheat the grill to 350-400 degrees which is about medium-high on mine.

Put the corn around the edges of the rack to get it started.

On the side burner, using a large saucepan, I put in the kraut and a pinch of fennel seed and rye seed. Sprinkle the kraut with the creole seasoning (season lightly because the kraut is already salty.) Put on medium heat.

I use a 'fish grate' in my grill - it helps me manage 'skinning' the fish and generally helps me to keep the fish together so it doesn't break up and fall through the normal grates. It goes in the grill to get preheated also.

Throw the sausages on the grill around the grate.

Dsc_000200011

The fish goes on the grate skin side down. I cook it for 5 or six minutes - long enough for the skin to get pretty crunchy and burned. You know it's right when you turn it over and the skin comes off in one nice crunchy piece - discard. I use a stainless spatula and after turning the fish will trim the filet a little more of the skin backing - the idea here is to infuse the lemon, lime, and spice as much as possible. After the turn, pour or ladle the juice from the marinate dish onto the skin side of the fish and sprinkle on some more of the creole seasoning.

Dsc_00060005

Once the sausages have browned, throw them into the saucepan with the kraut. Turn the corn at regular intervals.

Dsc_00040003

I usually turn the fish twice more - it will cook in about 10 minutes - maybe more than 15 if you are using a really oily dense salmon like King. I look for the fat to emerge from the meat - it's white and oily - when that happens you are about one minute from being done on the thin parts of the filet. At that point I will usually break up the thick part of the filet from the thin using the spatula and begin to transfer the thin parts to the serving platter.

For an added touch - kick it up a notch! - take two or three of the sausages and put them on top of the salmon at the last.

Dsc_00090007

Ready to serve!

Dsc_00100008

After you've cleared the fish and the grate from the grill, place the corn in the middle of the grill, close up the grill and crank it up to high. Finish off the corn in about one or two minutes - you may open up the grill and roll the corn around a bit if you'd like.

Dsc_00110009

I like to get the edges of the corn a bit carmelized and the butter nicely broiled. Should look about like the picture.

Dsc_00120010

Commence to eating!

You might wonder about the sausage addition. If you've had home cooking in Louisiana you know already that you get sausage with just about everything. If you're from the Northwest and you haven't tried it before, you will be amazed at how good salmon and sausage are together (and it's not too much of an adventure to try the spicy kraut as well). Some folks like to have a serving of fish and then a serving of sausage. The cantalope serves as a good palate cleanser in that case.

Enjoy!



AddThis Social Bookmark Button

TrackPulls

TrackBack URL for this entry:
https://www.typepad.com/services/trackback/6a00d83455816469e200d83424234853ef


Listed below are links to weblogs that reference: Cajun Salmon and Fixin's...:


» MC's Northwest Salmon with a Twist from the pragmatic chef™
MC has sent in a cool combination of flavors, a great piece of Pacific salmon with a citrus-Creole seasoning, accompanied by some grilled sausages, corn and sauerkraut with some cool cantelope. Great, simple flavors well executed, which as you... [Read More]

TrackPulled on Sep 12, 2005 11:12:25 AM

» MC's Northwest Salmon with a Twist from the pragmatic chef™
MC has sent in a cool combination of flavors, a great piece of Pacific salmon with a citrus-Creole seasoning, accompanied by some grilled sausages, corn and sauerkraut with some cool cantelope. Great, simple flavors well executed, which as you... [Read More]

TrackPulled on Sep 12, 2005 6:46:13 PM

People Pulling

Awesome, MC. Just awesome, except for that seasoning....

;©)

EMCEE: I think I have to get educated on that Survival Spice! Thanks Scott.

Posted by: Scott P at Sep 12, 2005 9:38:40 AM

OHH!! Yum! Not fair though ... you can get really fresh fish on the coast. It's usually 2-3 days old by the time it arrives here in the middle of nowhere.

EMCEE: M'lady, I think that Pike Place Fish can ship it fast - even to you Southern Canadians!

Posted by: Diana at Sep 12, 2005 4:04:57 PM

Even tho' they're "World Famous", I don't think they ship out of the country. I'm still waiting for a reply.

EMCEE: Well, I'm going to have to pay a visit to those positive thinkin' little fishmongers... Or even though they can across the counter in Seattle, maybe fish can't fly through customs...

Posted by: Diana at Sep 12, 2005 11:44:15 PM

I'll just post this here so that the furriners know ... Pikes Place Fish response to my query was ...

"We are currently working on getting our FDA approval for international shipping. We should be able to ship to Canada by the end of October."

Yea!!!!

Posted by: Diana at Sep 13, 2005 12:27:46 PM

My Photo
Patriot 'Dillo!

Pajamas Media BlogRoll Member

Authors
Ron L - Wisconsin election watchdog and hilariously fun grandpa.

James Pell - Hospital Corpsman 2nd Class - American hero with stories to tell about Iraq, Kosovo, and Bosnia.

Emcee - "Don't encourage him!" Jeff Goldstein



November 2010
Sun Mon Tue Wed Thu Fri Sat
  1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30        


Recent Posts



Categories




Site Info
Powered by TypePad



Blog design by:

Header art by: Coby Cyr

Friends
Ann Coulter
The most brilliant journalist of our age - does heavy lifting

Black Five
Want to know what is really going on in our armed services? Matt does tell. He's a man of honor and gives tribute to men and women who serve all of us around the world.

Blogs For Terri
Terri Schindler Schiavo - We will NEVER forget!

Cascade`Exposures
Master photographer Jan shows off spectacular photos around the Pacific Northwest.

Commissioner Hugh Hewitt
The man! Inspirer of blogs, flogger of the currently most important.

Common Sense and Wonder
Great group blog - full of common sense penned by very talented people. I wonder...

Cream of the Crock
Diana once killed me in a place of wisdom. We've made up. One of my favorite experts.

Day by Day
Chris Muir provides the best first place for you to spew your coffee every morning

Digital Brown Pajamas
Sleepy Stormtroopers of the Religious Right. Plus Jeff is just a great guy. And Steve! Don't forget Steve! Oh no, where'd you guys go?

Evangelical Outpost
What can I say? I like Joe.

File it under...
These guys are animals. I mean it, they are animals.

Hamilton's Pamphlets
The Federalist Papers are still alive - and so is Alexander ...

Huffington's Toast
Hilarious answer to Arianna Huffington's psuedo-blog

In DC Journal
Bill is positively InDC, occasionally InDCent, always Bill

Jihad Watch
Lead by Robert Spencer - dedicated to bringing public attention to the role that jihad theology and ideology plays in the modern world.

Laura Ingraham
Find her on the radio and listen - does heavy lifting

Matt Rosenberg
Culture and current affairs from Seattle journalist and musician - and contributor to Sound Politics and Redstate - all in one very productive guy.

Michelle Malkin
Conservative goddess - does heavy lifting

MY Vast Right Wing Conspiracy
Beth has a terrific blog AND she's my favorite Bama fan. (Which for an AU guy is like we've overcome class warfare, you know?)

Nerf Coated World
Friend Matt's wisdom tech and politech

Ninme
Ninme, tenme, elevenme, just don't two-time me

Pillage Idiot
Replacing the creator of worlds - do you miss Allah? Go see Attila.

Pixie Lair
I'm a Pixie. That's my story and I'm stickin' to it. (It's Shell - Look what God made!) - Found her again!

Powerline
The triumvirate. I'm not worthy! I'm not worthy!

Protein Wisdom
Jeff's menagerie of extreme thoughts, well said.

Scribal Terror
Gail can write! And make you do your English homework!

Sissy Willis
'Wiley' Willis cats and thoughts.

Sondra K
Like Special K - only better

Sound Politics
Shark and friends dig out the unsound

Tapscott's Copy Desk
Mark Tapscott, Director of The Heritage Foundation's Center for Media and Public Policy. Solid good read all the time. Moved to Examiner now...

The incomparable Ace of Spades HQ
The truth in spades!

The Jawa Report
Dr. Rusty and pals. Find original fisking and research here.

The Mighty Beldar
Crusty trial lawyer, bemused observer of politics & internet dilettante from Houston, Texas

the pragmatic chef™
Scott is a connoisseur of food and life! He really knows what seared means...

The Radio Equalizer -Brian Maloney
Could Brian be the next conservative heavy lifter? My money's on him.

The Truth Laid Bear
TTLB Ecosystem host and esteemed pundit.

Timothy Goddard
Brilliant analysis - plus Red State WA!

Wizbang!
Great conservative commentary and about some kind of Weblog awards or something like that

Yippee-Ki-Yay
Fellow traveler McGehee's musings





s