I got a book from the antique store where I have a booth and it is called Rao's Cookbook - over 100 yrs of Italian home cooking - a restaurant in Harlem - in which there are many great recipes, including one for " Rao's Famous Lemon Chicken." It is great. It is simple and exceptional.
I understand and appreciate restaurant recipes because I had one for years. They are easy for me to understand and adapt to the home cook. The lemon sauce is the secret in this one, plus the intricate timing and perfect cooking of the chicken.
I have adapted this recipe, which originally involved whole halved chickens, I also have changed the sauce a bit, but owe the entire recipe and concept to Rao's. Recipe follows tomorrow. Thank you.
Monday, August 23, 2010
Wednesday, August 4, 2010
Love At First Bite
The Copper River Red or Sockeye is the Queen of all salmon. If you have a friend Kenny who fishes them then you are as lucky as I am lucky. They inhabit the SE coastal waters of Alaska.
The best little open faced sandwich in the world utilizes the luscious flesh of the Red One as gravlax - salt, pepper, sugar and dill cured for a day or two in the fridge, or as I have discovered, simply raw or 10 minutes into the cure.
Slice super thin across the grain of the meat and place on your favorite cracker or crustina and top with sour cream and fresh dillweed. Or top w/ wasabi . Eaten bare even, or unadorned is to participate in the history of this glorious one; it is tasting it's prey, it's fight, it's sex, it's speed, it's high jump. Your first girlfriend or your best wife. Or both. Plus the Pacific Ocean.
Remember the little roll ups Mom made with dried sliced beef and cream cheese with a pickle in the middle? Do it with this salmon. Enclose it w/ lefse, even, for a new take on a classic. Salud.
The best little open faced sandwich in the world utilizes the luscious flesh of the Red One as gravlax - salt, pepper, sugar and dill cured for a day or two in the fridge, or as I have discovered, simply raw or 10 minutes into the cure.
Slice super thin across the grain of the meat and place on your favorite cracker or crustina and top with sour cream and fresh dillweed. Or top w/ wasabi . Eaten bare even, or unadorned is to participate in the history of this glorious one; it is tasting it's prey, it's fight, it's sex, it's speed, it's high jump. Your first girlfriend or your best wife. Or both. Plus the Pacific Ocean.
Remember the little roll ups Mom made with dried sliced beef and cream cheese with a pickle in the middle? Do it with this salmon. Enclose it w/ lefse, even, for a new take on a classic. Salud.
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