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Category Archives: Food
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Every once in a while someone says something to you, that you just can’t forget or unhear; and these words you just know that they will eat away at you and eventually get you to change some particular course of your life. Tonight, here, over drinks and pasta, something was said to me…..and I knew. I just knew.
Da Capo: Liking this little spot. Great food, calming ambiance, warm friendly staff all the ingredients for a chilled night.
Sometimes…If there’s no one looking I’ll zone out and play silly games with my food before I devour them! 🙂
While chowing down a delish Lobster sandwich @ MSQ Eats, I looked up and there was a massive blanket of orange clouds crawling thru the sky, backlit by the sunset; to capture this I had to rush back to my workplace which has an awesome elevated view of the flatiron district.
What -da- phuck! Got up @ 3:35am and all I could think about was peanut butter! Sometimes you just gotta give your body what it craves…and then some.
A taste of what I am jamming to while cleaning and seasoning this big red mama!
I can’t believe it. It’s been a year since I stopped eating chicken/red meat/ poured a glass of milk or fried an egg for breakfast, a year ago I woke up one day and had no craving for a piece of steak that was on my lunch plate, later that day I caught myself strangely eating around some diced chicken in a dinner salad. I didn’t set out to drastically switch up my diet; in fact I have no recollection of any conscious thoughts that would set me on that path on that particular day. It just happened, that I can no longer eat these things. Weird. However, I still enjoy seafood from time to time, whatever possessed my thoughts on that day doesn’t seem to reject it. I decided to look this up, apparently theres a term for people like me:
“A pescetarian, their diet shares many of its components with a vegetarian diet and includes vegetables, fruit, nuts, grains, beans,
eggs, and dairy, but unlike a vegetarian diet it also includes fish and shellfish.”
I don’t eat eggs or dairy, so I guess a further deduced term is hiding somewhere in the dictionary . While Googling, I came across this video “Three reasons not to eat fish“ it’s so well edited, invoking much pity by showing animal (Fish) cruelty. Almost made me feel bad about my catch, until I spotted a Dolphin in the video, WHAT! A Dolphin is not a fish, from my little fishing and bio knowledge, they are warm blooded, have little hair fibres not scales, have lungs and need to come up to breath from time to time, and they give birth to a young which requires it’s mother’s milk for a year.Spotting the Dolphin was my little justification for dismissing the entire video . That’s where my pity stops, I will work my way up sometime, but fish is SO delicious.
I’m a cruel guy.I know.Ha!
Slow roasted Salmon with Tamarind & Ginger (My way)
- 2 cloves grinned
- 1 tablespoon comino seeds grinned
- Red & Yellow sweet peppers
- 3 tablespoons vegetable oil, plus more for the baking dish
- 4 large garlic cloves, minced
- 3 medium shallots, minced
- 2 tablespoons minced fresh ginger
- 3 tablespoons jarred tamarind puree
- 2 tablespoons pure maple syrup
- One 2 1/2-pound whole fillet of skinned salmon
- Flaky sea salt, for sprinkling
- In a medium skillet, cook the yellow red peppers, over moderate heat, turning, until they are a bit toasted, about 4 minutes.
- In the same skillet, heat the 3 tablespoons of oil. Add the garlic, shallots and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir until fragrant, then add grinned cloves & comino seeds . About 2 minutes after, add the tamarind and maple syrup and season with a big pinch of sea salt.
- Preheat the oven to 300°. Lightly season the salmon with salt. Oil a large glass / ceramic baking dish in my case foil (12am sleepy). Spread the spice paste on both sides of the salmon and set the salmon skinned side down in the dish. Fold the thin tail end under itself to make the fillet an even thickness. Let the salmon stand at room temperature for 20 minutes.
- Cover the baking dish with foil and bake the salmon for about 35 minutes, until barely opaque in the center. Sprinkle with sea salt and serve.
‘Gingered-Mango’ stir-fry Shrimp & Snow peas:
- 1/2 cup chicken stock or low-sodium broth
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon Chinese chile-garlic sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup fresh ginger, cut into fine matchsticks
- 1/2 cup ripe diced mango
- 1/2 pound snow peas
- 1 pound medium shrimp, shelled and deveined
- 4 small scallions, thinly sliced on the diagonal
- Steamed rice, for serving
- In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
- In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.
….quick dinner while waiting for my clothes to dry. Lana Del Rey’s “Blue Jeans” pop’d up in my suggested tracks, I listened, mmm..don’t know who she is but I dig her voice a lot.
Called up a college friend, during our convo it came up that I had just bought a batch of Okra on impulse; with no freaking idea of how to go about preparing it. Experimented a little, along with major walk thru on preparation. Thanks Leiona!
I notice that I give Apple free ad space whenever I prepare a meal, but its the only table that I have in my hut where I can sit and enjoy my meal, unfortunately it also holds my computer.