Srisuda’s Food

Our neighbor went fishing in Alaska and kindly shared some of his catch with us. We prepared this dish just a couple of days after the fish was caught.

Salmon: With this fresh salmon I really wanted to just enjoy the flavor so I simply pan fried it with a little olive oil and salt & pepper until it was gold brown.

Brussels Sprouts: I steamed the Brussels sprouts for about 7 minutes (you don’t want them to get too soft). Next I fried some onions until soft and added some bell peppers. After sauteing for a little more I added the now steamed Brussels sprouts, some whole grain mustard, a little local honey and some salt.

This super fresh salmon really tasted special! In fact, it looked so great and since we knew it was fresh we tried some as sashimi.

This is another quick dinner salad. I did this one after getting some fresh basil from a friend’s garden.

Salad: This is basically just a “spring mix” salad from the store enhanced with some carrots, Parmesan cheese and the fresh basil. For dressing I used a vinaigrette we had in the fridge.

Salmon patties: Pan-fried. We found these patties at Costco, Trader Joe’s has similar ones.

Sauce: Chicken broth, cream and some fresh chopped basil. Let simmer a little to thicken it.

Serve as seen on the picture.

Well, it’s not exactly the traditional raclette, but a good way to enjoy it anyway. We sometimes get a nice block of raclette cheese and since we don’t have the tools typically used to make raclette we came up with this modified version.

Simply boil some potatoes (we use smaller ones and leave the skin on). Then cut the potatoes into smaller pieces (halves or quarters), put them in a casserole dish and cover with thick slices of raclette cheese. The dish is then placed in the broiler just long enough to melt the cheese and get a bit of a brown crust on top.

We just put the dish on the table and eat right from it.

The supermarket had some pork shoulder on sale, I wanted to do a dish for which I was going to grind some pork, seeing those big pieces with the skin I was reminded of “Schweinshaxe” in Germany, so this is what happened:

Pork: Rub the pork skin with salt (I actually used fish sauce, a bit of Thai-German fusion :) and leave it in the fridge over night. Preheat the oven to 450F and put the pork on a rack sitting on a backing sheet. Roast for about 45 minutes. Serve when done. Note that the nice crispy skin will only be good for a relatively short time after it comes out of the oven.
I actually used my portable convection oven (similar to this) this time. These little ovens are a very handy thing to have around. I particularly like the fact that I can put it outside and so avoid the cooking smells in the house.

Vegetables: To go with the pork I steamed a variety of little squash which I picked up at the local farmers market. To that I added some cherry tomatoes also from the farmers market.

Dressing for the Vegetables: Table spoon of finely chopped onions, a little red wine vinegar, some olive oil and some fresh basil chopped up. Simply mix and season with salt and pepper.

The pork is sometimes served with some sauce or gravy, but I like to just enjoy the crispy skin without any added flavours.