Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
A tomato and tamarind sauce lends a sweet, sour and salty melange of flavors to a seafood bounty of deep-fried striped perch I caught from the jetty at Newport, and mussels from the store. It was the perfect way to enjoy my catch and easy enough for you to prepare at home with any firm-fleshed ocean fish like sea bass or red snapper.
I’m convinced that the fishing gods are toying with me. Off and on for most of a year now, every chance I get I’ve headed to the coast with my surf rod and clam necks and sand shrimp for bait in search of the elusive redtail surfperch…and I’ve been skunked every time.
Then recently, Mom and I went shopping at Uwajimaya in Beaverton, Oregon, a Portland suburb, and while roaming the seafood aisle, guess what I spot staring at me from the fish case, all smiles as if they’re mocking me. Yup. Redtail surfperch.
In a scene in the movie Julie & Julia , the actress playing Julia Child, Meryl Streep, describes to her visiting sister how white wine and vinegar are reduced and massive quantities of butter are whipped into submission. In French beurre blanc, translated literally, means “white butter.” The sauce is butter whipped to a frothy, tangy, heavenly sensation. That’s the best way I can describe it. And when I opened a small Ziploc bag containing dried black trumpet mushrooms and inhaled the intensly earthy, almost truffle-like aroma, I knew they were destined for beurre blanc.
Besides Thailand, I’ve lived in Singapore, Houston, Fort Worth, Austin, Baltimore, and now Salem, to name a few, and in each place there has been an abundance of Thai restaurants. How do I tell the good ones from the not-so-good ones? There is one dish I order at every new Thai restaurant I encounter so […]