Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Friday, September 3, 2010
FOOD CHALLENGE: Peaches
Commence the harmonic, angelic music.
Aren't those the most perfect-looking peaches?! And just in time for the food challenge.
In preparing this week's challenge meal, I called it the marriage of opposites. Nancy wanted to know if that, too, is what we would call our wedding. Tee hee. I suppose you have got to know us to get the joke.
Nonetheless, here we go.
I had been boiling my brain trying to figure out what I would make. Peaches?! Goodness. I love a challenge, but what to do with peaches if not a peach cobbler, peach pie, peaches and ice cream...
No to desserts! I wanted to make an entree.
But Nancy brought to mind -- what about breakfast? Or a side? ...a side. Yes! A...peach salsa? Why not.
I got all my ingredients poised: Two not-yet-ripe peaches, lemon and lime, a red bell pepper, an Anaheim pepper, corn on the cob, cilantro, green onions, a red onion and some spices and herbs.
...oh, and salmon. More on that later. That gets to the point about the marriage of opposites.
So, I got my fruit and veggies ready for the grill. I figured that if I were making a salsa, I had to grill the peaches.
I put some olive oil on the grill-bound eats -- with a little bit (just a pinch) of salt for the peaches -- and put the grill on high.
Everything was ready within about a half hour period.
Meanwhile, I was cooking the jasmine rice on the stove with some onion salt and turmeric -- just a tiny bit of turmeric, though. Really, as though the turmeric wasn't even there. I was worried that the flavor would overwhelm everything else. I just wanted a gentle taste of the spice. Turned out that while good, I could have gone a bit more heavy handed with the spice.
Once chopped, I tossed them with the rest of the items and added just a few drops of Sriracha for the heat effect. What's salsa without heat? Turned out to be a good addition, though I did experiment with chili oil first. That was a bad, bad, bad idea! Blecht! Thank goodness only a spoonful went to waste.
The salmon was baked, quite simply, with butter, salt and parsley with a splash of lemon throughout. This is my fall-back salmon recipe.
And I am still working on my presentation, so I opted to cut the salmon into these strange triangles to bump up against the rice mold. Nancy said the rice mold reminded her of hospital food; the triangle salmon reminded me of quiche.
Next time I will go vertical for an elaborate show!
The peaches did quite well in the "salsa" -- but I should have grilled them much longer. Turned out I only grilled them on the exposed part. It may have benefited the flavor having grilled both sides and much longer! The peaches simply didn't pick up the slightly charred essence I was hoping to achieve.
So, yeah -- everything independent of one another was pretty tasty. But, together, created a weird amalgamation of I don't know what.
Still, Nancy and I both felt it was a good meal. Plenty of food with the one serving, so we'll have lots of leftovers to toss into other dishes. With the peach salsa, I am thinking it would be best served in tacos or over a steak. Perhaps.
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