Thursday, May 5, 2016

Food




Went grocery shopping with Matt at 7 a.m. I know, I'm nuts, but there were a couple of things I wanted which he would never have found. I also spent my $25 gift voucher - what on? Crab Legs. Yum.

I got a recipe email today which called for hanger steak. I had never heard of it. The recipe looked like it would be tasty, but what was hanger steak. I Googled of course and found that it comes from what they call the Plate on the animal, that being what to us would be around the chest or maybe stomach. I use Flank steak a lot, but from w hat I read today, the Hanger Steak is very flavourful. I will have to check it out at the store. I will be interested to know if anyone else is familiar with the cut? I also have to find out what it is called in the UK and maybe then I will realise exactly what I am talking about.


Apparently it is a little known cut of beef in the UK although the French, who call it Onglet, use it a lot. In the UK it is often left and minced or ground for pasties and not used much at all. The writer was astounded that it wasn't used more in the UK. Obviously I have got to look out for Onglet or Hanger Steak. I wonder if my local in store butcher has it. There is one local grocery store (Central Fresh Market) which still cuts their own meat. I will have to check with them.

Yesterday I finally got rid of some lithium batteries which I have been saving forever to get disposed properly. There is a local Photo Shop who will dispose of them for me. It is dangerous to just throw them away in the garbage although, come to think of it, I don't know why. I just found lots of articles explaining how dangerous they are, but I still am not sure why. I believe they are a fire hazard amongst other dangers.

This looks so delicious I just had to share it.

Wild King Salmon With Savory Whipped Cream

  • Yield 6 servings








Ingredients

  • 1 ½ pounds king salmon fillet, skin off and pin bones removed
  • Salt and pepper
  • ½ cup heavy cream
  • 2 teaspoons Dijon mustard
  • Pinch of cayenne
  • ½ teaspoon lemon zest
  • 1 tablespoon snipped chives
  • 2 tablespoons butter
  • Tarragon leaves, for garnish
  • Watercress, for garnish
  • Violets, nasturtiums or other edible flower petals for garnish (optional)

Preparation

  1. Slice salmon diagonally into 6 four-ounce portions about 1/2 to 3/4 inch thick (or have your fishmonger slice it). Place on a cutting board or baking sheet. Season both sides generously with salt and pepper.
  2. Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don’t let the cream get too stiff. Fold in chives. Taste and adjust seasoning.
  3. Put butter in a large cast-iron skillet over medium-high heat. When butter begins to foam, add salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.
  4. Transfer salmon to a platter or individual plates. Spoon some savory whipped cream over each serving. Garnish with tarragon, watercress and flowers, if desired.


Have a great day
 

14 comments:

  1. I hadn't thought of using flower petals to garnish my fish before. Now that's an idea!

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    1. I often use flowers Cynthia, the edible ones obviously, of which there are many.

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  2. Salmon is my favorite fish. That recipe sounds good. I have seen hangar steak off and on in the local store. Not sure if I have ever seen in in the big chain stores. I am not much of a beef eater but understand that is supposed to be very good.

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    1. I am interested to hear that you are aware of hanger steak Denise. Yup, Salmon is good.

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  3. My husband never heard of hanger steak either. Maybe it's called something different in the states.

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    1. No this is definitely a North American name JoJo. The recipe is North American too.

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  4. Never heard of or saw hanger steak in the stores; will have to look more carefully when we go shopping this weekend. I like to go to the store early except if they haven't restocked it yet, then it can be disappointing in the meat aisle especially.

    That recipe looks delicious!

    betty

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    1. I do not like shopping so early and usually don't go Betty. I too have got to check out this hanger steak business.

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  5. Not into shopping that early:) Now I see where the different pieces of beef come from. i always forget. The Salmon meal sounds delicious...love salmon

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    1. Nor me usually Birgit. Matt likes to go that early because then there is no-one in the store. I love salmon too.

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  6. I suppose you beat the crowds going that early. Looking at that diagram of the cow makes me very glad I'm not a cow. That's part of the reason I don't eat meat. Salmon on the other hand... well fish aren't warm and furry so I'll eat them :)

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    1. Yes you do Pinky. I enjoy it when I can force myself out of bed that early, which isn't very often. Well, I try not to think about the animals I'm eating. Hypocrite, not me!!

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  7. I only go shopping with my husband when I need something particular and don't think he'll find it, too. Let's just say our shopping methods are very different so it makes for a much happier marriage.

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    1. I would go regularly if he didn't go at such a terrible hour. I enjoy grocery shopping, but I do not enjoy getting up at the crack of dawn. Having diabetes, I dare not go out without breakfast.

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