Derrel
Mr. Rain Cloud
- Joined
- Jul 23, 2009
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Hard to say...my favorites change seasonally. In Oregon, we have some of the world's best strawberries, which are seasonal, and are precious; not those crap, rock-hard, white-pith-filled California monstrosities, so in June and July, fresh homemade stawberry shortcake is a treat. In late July, August, and September, there is nothing I like better than a toasted bread bacon,lettuce,and tomato sandwich made with fresh, vine-ripened heirloom tomatoes, made with crispy bacon, good mayo, sea salt and fresh-cracked pepper on thick tomato slices, and a whisper of cheese, and some great fresh crispy lettuce, served with a couple of bottles of crisp, cold pilsner style beer. In late spring, Columbia River spring chinook steaks are a mainstay...some of the world's best salmon; the spring-run type is rare around the world, and is a fish that enters fresh water with loads of rich fat. Copper River chinook is spring run, but Copper River sockeye is not, and is not that good. Salmon varies widely by its species, and HOW and where it is harvested, and when it returns or if it is caught at sea or in fresh water.
I'm with runnah on the sea salt, and garlic. A good sea salt, applied to food right after plating with a nice grind really helps enhance flavors. Same with fresh-ground pepper. Nice garlic is wonderful thing.
One of my favorite regular meals is a one-pan steam-fry with chopped bok choy or baby bok choy, celery, onion, 3 Tbsp, butter, a few broccoli crowns, Worchestershire sauce, pepper, garlic powder, and a few ounces of a nice red wine as the "steaming agent". Steam/fry 7 minutes in a large frying pan over medium heat, flip the sausage patty at the 7 minute mark, add the bok choy greens on top for the last 7 minutes, and presto! A one-pan meal with lots of leafy greens, plenty of fiber, veggies, and a savory sausage which you can flake with a fork. Remove the veggies and meat, then crank the heat and ad some butter to the wine and make a nice simple sauce reduction. Bok choy is a wonderful vegetable, and one of the greens I like the most.
I'm with runnah on the sea salt, and garlic. A good sea salt, applied to food right after plating with a nice grind really helps enhance flavors. Same with fresh-ground pepper. Nice garlic is wonderful thing.
One of my favorite regular meals is a one-pan steam-fry with chopped bok choy or baby bok choy, celery, onion, 3 Tbsp, butter, a few broccoli crowns, Worchestershire sauce, pepper, garlic powder, and a few ounces of a nice red wine as the "steaming agent". Steam/fry 7 minutes in a large frying pan over medium heat, flip the sausage patty at the 7 minute mark, add the bok choy greens on top for the last 7 minutes, and presto! A one-pan meal with lots of leafy greens, plenty of fiber, veggies, and a savory sausage which you can flake with a fork. Remove the veggies and meat, then crank the heat and ad some butter to the wine and make a nice simple sauce reduction. Bok choy is a wonderful vegetable, and one of the greens I like the most.
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