Ya'll come...
Stephen
Autumn
Saturday, March 8, 2014
The Scent of Saffron
Homemade saffron infused rice pilaf, fresh broccoli steamed with chicken stock and butter seasoned on the high side with egg washed and floured sauteed filets. My special sauce- just placed to simmer, of sweet onion and garlic with more than a touch of butter, garlic, and balsamic vinegar and wine, reduced until thick enough to coat the devil's tail.
That, is what's for dinner.
Ya'll come...
Stephen
Ya'll come...
Stephen
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. . . and to think all I have planned is a turkey sandwich.
ReplyDeleteSorry 'bout that turkey sandwich. We will have leftovers.
DeleteFine vittles .. fine!
ReplyDeleteYes indeed. Thanks, my lovely friend.
DeleteYum! I am surprised at how many men cook her in blogland. I always felt I had to explain my husbands love of cooking. He is dead now so wishing I had someone to cook for me too.
ReplyDeleteI'm so very sorry, kristine. I wish it were possible for me to cook for you. Many, many of us men cook. Some hide the fact and I don't understand why, but there it is. I enjoy the process...it's soothing. That and I hate bad food...I seldom use canned, like fresh. Thanks, my sweet friend.
DeleteLooks good, even if it's not fresh Alaska salmon. :)
ReplyDeleteI do miss good salmon. When I lived in the Northwest there was a stream just below my back yard...oh, say, twenty feet or so downhill. It drained into Hammersley Inlet several hundred yards further and each fall the salmon slammed it. I'd use a gaff and snatch several and stuff 'em in the old smoker....made myself sick with the eating.
DeleteRecipe or it didn't happen. ;)
ReplyDeleteAh, Bubba, I seldom use recipes for dishes, methods, I used for the last forty years. The fish is simple, must be fresh, then dry the filets, season to taste (I use Cajun seasoning) then flour, egg wash, flour then saute in a combo of olive oil and butter. Don't crowd the pieces. The rice...well, buy a good brand (or order off the net) of saffron and using your normal rice method add a couple of pinches, salt, and butter and cook. The sauce is complicated - finely chop a large sweet onion, several nice heads of garlic (again fresh) and using the oil from the fish, saute the onion, then garlic, season to taste add a wallop of butter (not colored vegetable substitutes) a tiny bit of cream, balsamic, and stir until the onions are tender. Use either wine, stock, or as a last resort water. Reduce. Add additional butter just for the hell of it. Simmer until thick...don't burn. Reseason with salt and pepper. Enjoy. BTW, really like your blog.
DeleteThanks, bro! And I think I can figure out the recipe from there...not that I ever follow a printed one exactly anyway. :D
DeleteOh man, that sounds GOOD and healthy even!!! :-)
ReplyDeleteIt was exceptional, according to the better half. Healthy, ummm, maybe.
DeleteLooks very good. I had red beans an rice. All alone.
ReplyDeleteI do love me some of 'dim dare red beans and rice, yes I do. Sorry about the alone part, Bubba. Give it time. There's someone for each of us and when the Good Lord finds yours she'll park it at your table.
DeleteThat's a tasty looking dinner, it would only be better if it was cooked on a an antique Coleman Stove! I have a post on my blog showing my old stove that you might find interesting.
ReplyDeleteIndeed, a three burner by creekside with an old canvas tent as the crickets sing. Left a comment on your blog. Thanks, Bubba.
DeleteIf your are a yankee and don't know better, rinse the rice 3-4 times in cold water before cooking. That will get rid of the starch that can make rice gluey and sticky. When the rinse water is clear the rice is ready to cook.
ReplyDeleteTrust me it makes a huge difference on stir fry meals to soup and gumbos. I think southern folks take it for granted that everyone knows how to cook rice. I didn't, and I worked in food service for 7 years.
Chuckle, not a Yankee and yes I better. With this new fangled par-boiled Uncle Ben's one can skip the rinse. You are correct, of course, the rinse makes a huge difference with the results in the dish.
DeleteI'd come to supper if I was close enough, sure enough!
ReplyDeleteYou know where to find me....my good friend.
DeleteYou make that sound positively sumptuous ...and I don't like fish or seafood ...at all ...any of it. I guess I could do the same with fileted chicken breast. Hmmm...
ReplyDelete~Hossboss
Sure, chicken breast, why not. If I were using chicken breast in the prep I'd first pound that sucker thin as possible. Why, in the name of all that's Holy, would you not like seafood? Really....I'm so sorry 'bout that.
DeleteWhere?
ReplyDeleteI'll be rambling Florida all week this week.
Shoot me an email.
I'm a long way from Orlando, Bubba, and the left overs have grown awful cold. In what part of this huge state do you plan to sleep. Bring a sharp pencil. You can help with my taxes.
DeleteAbsolutely wonderful! Got my mouth to watering....and wrote down your recipe. My DH cooks, but only the basic stuff....but he cooked and took care of me when I got so very sick and could not even get up. God bless all you men who cook.
ReplyDeleteI hope you try the recipe. It'll work with any fish. I seldom use a printed recipe unless its a new to me dish. I cook by feel. Frustrates the heck out of wife...she just doesn't understand the results. Thanks, Sweet Lady.
Deletedeeelish! i love it! and thanks for sharing your recipe/method with wraith above. i'm the same as you, i cook more by feel and sense than by recipes! now you got me wanting to go and steam some broccoli with some chicken stock (home-made of course!) - it will make for a nice light lunch.
ReplyDeleteyour friend,
kymber
When you steam the broccoli don't forget the butter....thanks, Sweet Heart.
Delete