Friday, June 03, 2016

And This Time I Didn't Use Cheese !

Oven-baked Horse Mackerel?

The lunch I had yesterday. See? This time I didn't use cheese, and it was definitely a right decision. :)

BTW, I used tomatoes, olive oil, garlic, thyme, white wine, salt and pepper for this dish. And it was baked not in a regular oven, but a toaster-oven. Then, is it OK for me to call it "oven-baked?" And as long as it is "baked," I cannot call it "acqua pazza" right?

How about "baked horse mackerel a la Provence?"  ;)

(BTW I'm not going to tell you that the horse mackerel fillet's expiration date was May 30th.)




Thursday, May 19, 2016

Gee, I Didn't Need Cheese for This One ...

Jack mackerel with tomato sauce and cheese, baked in toaster oven

My lunch today.
Mom bought a lot of small jack mackerels the other day. They are not small enough to be ideal for deep-frying, but not big enough for sashimi (sliced raw fish). So I used about half of them to test my tomato sauce. Other ingredients were olive oil, garlic, herbs from my garden and cheese.

The dish tasted OK. The tomato sauce was not too sweet and went well with seafood, I thought. But it would have been better without cheese. Definitely. :(

Anyway, soon we will have fresh tomatoes from dad's veggie garden. And around that time, it is also young jack mackerel season. Mmmm... can't wait! :D

Tuesday, May 17, 2016

It's This Time of the Year AGAIN!

It's great to have a relative who grows tomatoes in a huge greenhouse. Every year we get so many of them! :D

And that means it's time for me to make tomato sauce and jam as I do every year, which means, using the onion, thyme and garlic from our veggie garden and deep seawater salt from a local shop.

Ahhhh... Now I'm ready for a huge seafood pizza!! :D

Monday, April 11, 2016

First Abalone Picking in 2016

First harvest this year! Seventy of them!

I guess long-term readers of this blog already know that April is never April without this: abalone picking.

Here's my old post about this chewy type of abalone and my mom.
And one year later, mom had to have a surgery to cut off her left foot and wear an artificial foot. The above post in 2009 was the last time she was able to pick abalones.

Maybe a caring daughter should quit abalone picking completely for mom? If the daughter continues the habit, would that make mom feel miserable about her not being able to do that any more?
Believe me. I thought about that A LOT. And IIRC, I didn't pick abalones at all in 2011.
But in 2012, I finally decided to re-start and continue this habit. If I continued, she might feel miserable. If I stopped, she might feel guilty. Either way, she would feel hurt a little. Then wouldn't it be better that my family can at least enjoy the taste of this type of abalone?

So that's why I picked seventy of them last Saturday, like this:
(click on the word "this"above to see the viedo!)

... and cooked them in a pressure cooker.

I guess I'm going to batter-fry some of the leftovers in a few days. :)

And I posted some of the photos from this abalone picking on another blog of mine.
Click on the link below and enjoy!


The sea in this area is full of life. We're really blessed. :)


Tuesday, April 05, 2016

A Dream Came True !

Beetroot Pickles with Cottage Cheese

See what I'm enjoying now! :D

Never really thought I could make this happen here at my house (my parents' house, to be more precise), but oh, you never know!!  Oh, I'm so happy!!

What I would like to do differently next time is adding some whole cloves (I didn't use them this time) and making the pickling solution less sweet.


Wednesday, March 30, 2016

Road to Beetroot Pickles

When I try to recall my memories of cafeteria food at the University of Southern Mississippi, this comes to my mind first: beetroot pickles.
I had never seen anything like that before. And first they looked like some kind of jelly. So the taste and the texture was a big surprise for me.
And I loved it! Especially when I ate them with cottage cheese.

Now more then twenty years later, in my hometown, I often thought about them but never really thought that I could taste them again in my room here. Of course no local supermarkets here have them on the shelf. And although I can buy them online -- Amazon, as usual -- for some reason I didn't feel like giving it a try.

But two years ago, when I was wondering what to grow in my veggie garden, something inside of me told me to buy beetroot seeds via Amazon.

This Year's Harvest

Actually, my first attempt failed. The leaves grew alright, but the roots didn't grow at all.
But this year... See the photo above? This is how much I got. Quite enough to try making beetroot pickles!

So I gave it a try!! :D

Oh it was sooooooooooooooooo much fun to peel the cooked beetroots!! :D :D I thought I could keep doing it forever!
And the sink was like a scene from a splatter horror movie, except the blood was too pinkish.
And they say beetroot juice is good for your health, right?

Now, this is what I made. Beetroot pickles. Just like I dreamed of.
I can't wait to try them with some cottage cheese!!

Tuesday, March 29, 2016

Daikon Pickles, STEP 2 and 3

 My Daikon Pickles in Mid February

So sorry that I didn't post about this earlier. Yes. My daikon pickles were already ready to eat mid February. And I tell you what. IT'S A GREAT SUCCESS!!! YAY!! :D

Oh, I have to apologize for not posting a picture of STEP 2. Actually I forgot to take a pic when I did STEP 2, so here's one from several years ago.... 2009. Basically what I did this time in 2016 was not really different from this.
STEP 2 (Photo from 2009)

What you do in STEP 2 is you take daikon out from the salty water, drain well, then place them in a new plastic bag with ingredients like sugar, vinegar, dried kelp and red pepper, and place a weight on top. For details, click here to read my post from 2009.

Now when I opened the lid to see if the pickles were ready in Feb. 2016, it looked like this. So let's call this STEP 3.
And they looked like this inside the plastic bag.
The photo above isn't too impressive, but the taste was really goooooooooooood! They turned out a little too salty in 2009, and I was more careful this year about how much salt I use. It worked. ;)
Now my family enjoys eating them at almost every meal. Yep, all the hard work is rewarded. :D


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