Saturday, September 13, 2008

We Don't Like Ike, Do Like Seafood

Ike has made quite a mess in southern Texas we hear. It is a huge storm and it did strengthen. I thought I heard Category 4 but don't quote me on that. Since hitting land it has dropped back to a Category 2. None of which is any compensation for the people in its path. (Picture from National Geographic) For a link to a National Geographic article about the storm click here a fairly current report. Of course there are lots more reports on the net. Gas prices already increased by 13 cents yesterday so I have no idea what it will be like today. Luckily Matt filled up preparatory to our trip on Monday and hopefully we can last out until the prices drop again. There a lots of refineries on the Gulf Coast where Ike is rampaging at the moment. One of the things that bugs me about people deciding to "ride it out" is the cost of the rescues necessitated after the storm is over. I gather a lot of rescue work is going to be needed. One woman was in a hospital with her daughter last night and watched, on TV, as the waves destroyed her mother's house, no the picture is not the house mentioned. (Picture from Washington Post) Of course news reporters enter when others leave. Always reminds me of an air hostess friend who described her job by saying she would stand at the door of a burning plane and tell the passengers to precede her down the chute. Yeah right! Not this baby. They showed one reporter, late last night, standing on a balcony in the gale and then back tracked to show the producer on the ground hanging on to her feet so she didn't blow away. What a job. I spoke to two friends yesterday, one who lives in Texas and one who's daughter and family live there. However, both families live inland so if anything shouldn't get more than some heavy winds and rain. We were in Florida once, inland, when a hurricane passed and it was exciting to watch, but not particularly dangerous. Made most of my Jambalaya yesterday, that is Matt cooked the rice and I peeled three pounds of shrimp - once that is done the bulk of the job is over. Just got to add things like ham and vegetables and its all ready to go. I know our hostess is doing salmon and she does an excellent job of it too. It is absolutely delicious, she used to do a half salmon for the bowling get togethers some years ago, so I am really looking forward to it tonight. (Picture from No idea what anyone else is bringing. We were supposed to be having a bonfire too but suspect the weather won't allow it. Pity, we have always enjoyed sitting around a fire in the evening. Used to do it a lot in the Carolinas where we had stacks of wood to burn, mostly from trees knocked down by hurricanes, funnily enough. See its an ill wind!!! I have a feeling if we had a fire tonight we might get drenched. Of course today is what I call my North American birthday as I was actually introduced to this world at 2 a.m. in England which would be about 9 p.m. in Ontario, so I celebrate two days running. Pity I can't persuade everybody to give me presents two days running *g*. A share of a nice diamond necklace would be good. Well, I had better go finish off my Jambalaya although I can't add the tomato until we are about to serve it. Having mentioned poached salmon, here is a recipe from Canadian Living. Oven-Poached Salmon by The Canadian Living Test Kitchen

This classic buffet dish is not only beautiful but also delicious hot or cold. Cutting the fish before cooking gives clean edges. To serve, garnish with more slices of lemon and fresh sprigs of parsley and thyme. Watercress Mayonnaise makes a spring-fresh condiment to serve alongside.

Servings: 12


1/4 cup (50 mL) white vermouth 2 tbsp (25 mL) chopped fresh thyme (or 1 tsp/5 mL dried) 2 sides salmon (about 2 lb/1 kg each) 1/2 tsp (2 mL) salt 1 lemon, thinly sliced 12 sprigs fresh thyme or parsley
Nutritional Info
Per serving: about -
cal 218
pro 23 g
total fat 13 g
sat. fat 3 g
carb 1 g
fibre trace
chol 66 mg
sodium 160 mg
% RDI: -
calcium 2%
iron 3%
vit A 2%
vit C 17%
folate 16%

In small saucepan, heat vermouth with chopped fresh thyme over medium heat; let cool for 10 minutes. Strain through sieve.

Cut four 40-inch (1 m) long pieces of foil; place double thickness on each of 2 rimless baking sheets. Grease foil.

Cutting just to skin, cut each piece of salmon into 6 portions; place, skin side down, on each pan. Sprinkle with salt<> Roast in top and bottom thirds of 400°F (200°C) oven, rotating and switching pans halfway through, until fish flakes easily when tested, about 25 minutes. Discard thyme sprigs; scrape off white protein. (Make-ahead: Let cool for about 30 minutes; discard lemon and refrigerate until cold. Cover and refrigerate for up to 24 hours.) Serve warm or cool. Have a great day.

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