Interesting dinner tonight
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Just put a fresh blackberry cobbler in the oven. Yum.
But the interesting part is something I got at Aldi yesterday. It's a Ducktrap Lightly Smoked Salmon Filet. I had no idea such a thing existed. It was evidently very cold smoked and has a nice smoked aroma even through the package. It's fresh, raw and ready for the grill. Could become a new favorite.
For sides I'm doing grilled asparagus and Sweet Potato Grits.
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Just put a fresh blackberry cobbler in the oven. Yum.
But the interesting part is something I got at Aldi yesterday. It's a Ducktrap Lightly Smoked Salmon Filet. I had no idea such a thing existed. It was evidently very cold smoked and has a nice smoked aroma even through the package. It's fresh, raw and ready for the grill. Could become a new favorite.
For sides I'm doing grilled asparagus and Sweet Potato Grits.
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Brenda, I'm doing a lot of recipes from Josh McFadden's Six Seasons cookbook right now. My daughter got me an autographed copy for Christmas. Great stuff focusing in in season produce. Last night I made this from it. Delicious. I was a little surprised, because when it comes to carbonara I'm a purist - guanciale, pasta, egg yolks, cheese and pepper. But the addition of peas and onions were a great healthy boost.
https://edibleaspen.ediblecommunities.com/recipes/pasta-carbonara-english-peas
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Brenda, I'm doing a lot of recipes from Josh McFadden's Six Seasons cookbook right now. My daughter got me an autographed copy for Christmas. Great stuff focusing in in season produce. Last night I made this from it. Delicious. I was a little surprised, because when it comes to carbonara I'm a purist - guanciale, pasta, egg yolks, cheese and pepper. But the addition of peas and onions were a great healthy boost.
https://edibleaspen.ediblecommunities.com/recipes/pasta-carbonara-english-peas
@Mik said in Interesting dinner tonight:
Brenda, I'm doing a lot of recipes from Josh McFadden's Six Seasons cookbook right now. My daughter got me an autographed copy for Christmas. Great stuff focusing in in season produce. Last night I made this from it. Delicious. I was a little surprised, because when it comes to carbonara I'm a purist - guanciale, pasta, egg yolks, cheese and pepper. But the addition of peas and onions were a great healthy boost.
https://edibleaspen.ediblecommunities.com/recipes/pasta-carbonara-english-peas
Your daughter is so smart to get you an autographed copy. That's just so sweet.
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Well, the salmon was already pretty well salted for smoking, which I did not know, so with me adding sea salt and pepper it was a bit saltier than I would have liked. Other than that, it was tasty, although I'm not sure I would seek it out again. I did not love the smokiness. High quality fresh salmon is better.
"You cannot subsidize irresponsibility and expect people to become more responsible." — Thomas Sowell
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Well, the salmon was already pretty well salted for smoking, which I did not know, so with me adding sea salt and pepper it was a bit saltier than I would have liked. Other than that, it was tasty, although I'm not sure I would seek it out again. I did not love the smokiness. High quality fresh salmon is better.
@Mik said in Interesting dinner tonight:
Well, the salmon was already pretty well salted for smoking, which I did not know, so with me adding sea salt and pepper it was a bit saltier than I would have liked. Other than that, it was tasty, although I'm not sure I would seek it out again. I did not love the smokiness. High quality fresh salmon is better.
Yes, I always assume smoked=salted. I figure I can add salt at the table. Hubby has to avoid it, so I go light on it.
It's hard to beat fresh salmon. You're absolutely right.
