Tag Archives: food

The 11th Random Thought Post

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I was just thinking that the white light people report seeing when they die is really a worm hole to a different dimension in our universe, or maybe another universe. Who knows. All the depictions of worm holes, descriptions of them and what I can come up with to speculate that maybe as our identities, selves, souls, whatever, transforms from a combo of matter/energy synergy here in Earth to pure energy when we die. Not only the creation but also the maintenance of the worm hole would take a lot of energy as well. Maybe we see the demarcation of the line between this plane on this universe and the passage to another. Anyway, it’s just one thought. A random one at that. Thought I’d share.

I wonder if the situation in the Capitol is going to get so bad in the future that we’ll have more days of government shut down then we will of government working. Using the budget and bringing our country to a stand still is the new negotiating tactic of opposing parties, I’m not sure that America is going to come to a good end. I have a bad feeling about this. It was my first thought when the crazy tea partiers threatened to do just this. It’s still my thought.

Why do I choose to do things like a Nanowrimo follow along when I KNOW I have a problem with authori-teeee. The artificial deadline isn’t an impetus for me to work harder, faster. No, it’s more like a dare. And then me snidely responding that I don’t care about your stupid dare, I quit. And not doing shit. Cause my brain is waaaaaay screwed up. And plays games with me. So much so I tell it to shut up and put it in time out. My brain and I have an interesting relationship. And yes, I’m crazy. A special, special snowflake kind of crazy. 😉

Why does food seem more delicious, more enticing when I decide to try and lose some weight? Is this the Universe’s sick cosmic joke? I have experienced the situation where a food would not be appetizing before I decided to restrict calories in some manner will all of a sudden become mesmerizing after the decision has been reached. Seriously. Stop it. It is so not appreciated. So. Not.

That is all.

Macadamia Nut Crusted Halibut with Mango-Papaya Salsa

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One day it was cold. The next day it was warm. Today is gonna be hot. Hot I tell you.

Spring makes me want to get out my shorts and just be outside. Seriously I get itchy feet to not spend anytime indoors. I think it is stir crazy madness from being indoors all winter. If I didn’t have yoga during the winter, I’m sure I would commit mass homicide. Ya know?

The other thing spring does is make me think about food. Okay, maybe I think about food all the time. I like to cook. I like to eat. I like those two things together even more. Even when I travel, the first thing I do is look up different restaurants, holes in the wall and generally check out the food sitch. Museums, places of interest and what the region is known for are secondary. I gotta say I was in HEAVEN when I went to Italy. Umm, cause, ummm, there was just so much damn delicious food at really beautiful places next to museums and places of interest. And the wine, sheesh. Nirvana. Seriously.

But I digress. Spring. Food. Got it. So spring makes me think of things like pesto sauce and pasta primavera. It makes me want to trade in my beef and lamb for scallops and fish. Lighter food for warmer weather. Makes perfect sense to me. Not just salads and the like. But delicate sauces, seafood, chilled white wine. Lets not forget the fruit. Spring makes me crave fruit. Juicy berries. Pineapples and tropical good things.

Having lived in Alaska, I got a lot of great seafood. And for those of you that don’t know, Alaska has GREAT restaurants with really innovative chefs. They do amazing things with seafood. What is even more interesting is the close connection that Alaskans have with Hawaiians. Guess it’s cause we are all so remote from the rest of the country. Both states are separated by miles of stuff before we can get to the next state. So we stick together in lots of ways.

One of the best ways is the fusion of food. The recipe I am posting below is from a restaurant in the Kenai Peninsula, home of the best fly fishing in the world. A place where you can catch record breaking salmon. It is considered the playground of South Central Alaska. And it is. The restaurant is Mykel’s. If you get a chance to go, do. You won’t be disappointed. In either Mykel’s or the Kenai. Seriously.

This recipe combines fish with fruit. Alaska with Hawaii. It says spring. It taste delicious. Fabulosity all rolled together. They make it with a Mango-Papaya Salsa. I prefer a spicy Strawberry one. Both are good. Enjoy.

 

By: Taz

Macadamia Nut Crusted Halibut with Mango-Papaya Salsa

4 6- to 7-oz. Halibut Filets
1 cup Macadamia Nuts—crushed
3/4 cup Panko (Japanese bread crumbs)
2 Eggs
1 Tbsp. Water (mixed with eggs)
Flour for dredging
Peanut Oil for sautéing
Seasoning Salt

Place macadamia nuts and panko in food processor bowl fitted with a work blade. Using pulse, crush nuts and panko together until you achieve a medium coarseness. Do not over grind nuts or you will extract oil. Beat eggs with water until smooth. Heat a large saute pan or skillet on medium-low to medium heat. Lightly season halibut, dredge in flour, shake off excess then dip in egg mixture, then place in macadamia nut mixture and coat well. Press nuts on and lightly shake off excess. Add oil to pan and place halibut in pan. Let brown 3 to 4 minutes then turn over. Continue cooking halibut until golden brown on both sides—approximately 6 to 8 minutes total time. If using thick filets (one inch or more), finish cooking in a 350 degree F oven for 7 to 10 minutes. Serves 4.

Mango & Papaya Salsa—Hawaiian Style

1 Papaya—peeled, seeded and cut into small H-inch pieces
1 Mango—peeled, seeded and cut into small H-inch pieces
3 Tblsp. Sweet Chili Sauce
1 can Papaya Nectar (11.5 oz. can)
1 tsp. Mint Flakes—crushed
2 tsp. Chopped Pickled Ginger
1/4 tsp. Salt
Place cut fruit into a mixing bowl, add all other ingredients and mix well. Let set two hours. Can be made up to five days in advance. Serve at room temperature or just warm (do not let boil–fruit will fall apart).

Strawberry Jalapeño Salsa

15-20 strawberries, chopped into small even dice
1/3 medium red onion, finely minced
1 cucumber, peeled and diced
handful of cilantro, well rinsed and finely chopped
1 Jalapeño, finely minced, seeds and all.  (leave the seeds out for less heat)
juice of 1 lime
fresh cracked black pepper

Mix everything in a bowl.  Chill until ready to serve.
~about one hour before serving