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!
Wednesday, October 13, 2010
FOOD CHALLENGE: Pecans
I went to the market, intending to purchase mahi mahi and pecans and while I found some woefully overpriced pecans, the store was not carrying any fresh mahi mahi.
I had to think on my feet? What would make a good substitute?
It thought the cod would be too mild, catfish would be too strong, shrimp – eh, swordfish might be too meaty – but salmon? I usually go simple with the salmon: Lemon. Butter. Parsley. Period.
But why not. It was challenge food night, so I had to come up with something.
Salmon it is!
On the drive home I thought of the many ways I could prepare the salmon. Then it hit me – a honey and soy sauce for the base with pecan shaving on top.
And there you have it.
I mixed two tablespoons each of honey and soy sauce and chopped up the pecans in the food processor.
For the fish, I salted it, then, I spritzed some lemon juice over it before spooning over the sauce mixture. Then I added the pecans. As an afterthought, I drizzled a last bit of honey over the nuts before putting this in the oven for about 25 minutes.
Meanwhile, I prepared the sides: a tossed salad with almonds, cranberries, feta cheese and tomatoes; red potatoes with mustard and dill; plain peas. We could have done without the peas and had broccoli instead.
All together, a nice, filling meal.
And I could not believe how lovely the salmon tasted. Just sweet and slightly oily. The pecans came out well – not crunch, just softened and also lightly sweetened.
This is most certainly a must-make-again.
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
When it comes to certain foodstuffs I can be something of a traditionalist. I have always felt that some culinary no-nos should not be br...
We have a wonderful Guatemalan restaurant in town, Maya Quetzal . There, you will find a delicious specialty item of rice, corn and chees...
La Tauna is a Tucson-grown company that specializes in vegan tortillas. Born and raised in Tucson, but the company is getting nation...
I saw these in the freezer aisle and thought, "Oooh! So taking these home." I enjoy sweet potatoes, but I have generally had t...
I learned about rice seasoning at a local grocery store that specializes in Asian foods from around the world, including a whole host of ...
After a long, unwarranted hiatus, I am returning to this blog. I missed everything here: the wonderful creative space; the community of blog...