Living life apparently makes blogging challenging. I don't know how most people do this. Thankfully I tend to be the only person reading myself, so only I know how shamefully bad I've been at keeping my commitment to myself to make art and food. Oh well.
This week I took fish tacos in a delightful, but unorthodox direction. I started with Salmon which I pan fried and coated in a teriyaki glaze (thusly learning how Teriyaki is made...thank you Joy of Cooking!). Usually at this point my fish tacos either get lettuce or napa cabbage (usually lettuce- raw cabbage is a little too sulphur-y for me), but this time, fortune intervened in the form of brussel sprouts and shallots rapidly headed towards inedible in the bottom of my fridge. They got sauteed and became the delicious cabbage base. Then cumin black beans, mango pinapple habanero salsa (that mango was also in need of rescue) and the avocado (tritto) and some sour cream. It was devine. I've been making these with mostly mild fishes like snapper and catfish, but frankly I like the more aggressive flavor of the salmon. Although this would make a perfect vegetarian meal without fish, since everything else is really stellar already. And it gets major health points, unless you are a pig like me.
Of course I inevitably forgot the jicama which is now going to languish in the fridge like all the above ingredients until I have some kind of brain wave.
Also. I have a backdated shout out to my "stella fella" that never got in here, so I'll throw this one out there too- it's yogurt chive potato salad with my beloved purple potatoes. After a week or so, the last uneaten bowlful turned a spectacular bright blue- not sure if that was a reaction from the chives or the yogurt, but sadly it was so blue that even my hungry, completely out of food self decided to steer clear. It was such a waste! Next time I'll just bring potato salad to work for breakfast, potential mockery of peers be damned!
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