Continuing the unusual color motif I purchased ivory king salmon at Whole Foods yesterday (it’s 32% off right now).
Grilled on a cedar plank, and served with warm potato salad and tomato wedges it was delicious despite my overcooking it a bit.
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Is it just a diff color, or is the flavor different, as well?
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Flavor seemed the same as regular king salmon, in other words great!
The color is caused by a recessive gene rendering the fish unable to produce the orange pigmentation, Ivory King Salmon: The Salmon You Never Knew Existed — Savory Alaska
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Fascinating!
Is the brown surface from searing or is that a sauce? If it’s the former, how did you get such even browning???
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It’s a side effect of cooking it on a cedar plank. It’s caused by the smoke.
Here are some pictures from a recipe, Cedar Planked Salmon Recipe. I don’t use a sauce with salmon this good.
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That’s the thing about Heirlooms. Some growers try to bring back long lost varietals.
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Every so often they have it at the farmers market. Taste is identical
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Blue corn might have been obscure outside the Southwest years ago, but the NY Times called it “the fashion food of 1986,” and not long after that blue tortilla chips were in supermarkets.
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That makes sense since it was ten years after I left the South.
Blue corn grits probably weren’t commercially distributed outside of the isolated pockets where they were traditional, if at all, until specialty retailers like Anson Mills added them, well after tortillas and chips were widely available.
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Now heres something super-Southern that I can get behind. Succotash!!! Ooh yeah.
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Very interesting fusion dish around Pasta Norma from Chef Tim Raue, who is a well known German chef with some Michelin stars and a cooking style which often combines east and west - the dish was a nice example how you can do use fusion cooking without forcing it as it creates a wonderful vibrant and complex dish.
Here you create a tomato based sauce by combining strained tomatoes, nuoc cham, brown sugar, cinnamon stick, star anise and sriracha and cooking it for awhile to reduce. You pan fry some eggplants with some garlic before combing everything with some pasta water. Finished with some basil and feta (ricotta salata wasn’t available)
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That sounds great!
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Oven roasted bone-in chicken thighs (with a spice mixture made from salt, chili powder, cayenne, paprika, garlic powder and pepper) and potatoes (briefly parboiled in baking soda water, dried, mix with rendered chicken fat). Served with Greek inspired braised vegetables (leek, carrots, onion, tomatoes and celery braised in water with cinnamon stick, bay leaf and red wine vinegar).
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Interesting flavor combinations - the base was a hummus made with chickpeas, hazelnuts, lime juice, olive oil, paprika, chili powder and cumin. That was served with sautéed broccolini spiced with a cajun spice mix and a sauce made by briefly cooking blueberries, acetico balsamico amd sugar in some water, puréed and added some additional blueberries. Served with macadamia nuts and watercress.
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A friend gave me this recipe for chorizo/poblano/cheese casserole. My chorizo was too dry I think so the dish suffered from that. I’ll go to a local Latino market next time. And my grandsons who arent very adventuresome eaters yet would probably like it if I made it with seasoned ground pork and maybe red bell peppers.
https://www.thekitchn.com/chile-relleno-casserole-recipe-23392104#post-recipe-341190054
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Stir fried eggplant with ground pork from Woks of Life - first stir fry Chinese eggplant, then ground pork with garlic, ginger, dried chili. Finish with sauce made from water, corn starch, light and dark soy sauce, sugar, rice vinegar, roasted sesame oil, oyster sauce, Shaoxing rice wine and white pepper
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