Wednesday, September 19, 2012

Thanksgiving 2011 Post 1: Rumaki (p. 83) and Clam dip (p. 72)

Thanksgiving!  And, yes, I realize this just shows how amazingly behind I am but, hey, I'm catching up!  Thanksgiving has started becoming a problem but I will get to that in future post.

Those of you who have read the blog for a while know that for Thanksgiving at our house, I cook an appetizer-style lunch.  This has been getting more difficult because I have made so many of the TJOC appetizer recipes already--I need to make increasingly strange dishes now.   

Rumaki (p. 83) is not one of my favorite things.  That's likely because I really don't like liver.  TJOC pointed out that I could use whole chestnuts instead of chicken livers, so that's what I decided to do for half the rumaki.  I thought it was a decent compromise.

I needed to grate ginger so I used the world's tiniest shredder.  I put it next to the water chestnuts so that you could see how truly tiny the shredder really was.

I mixed together soy sauce, dry sherry, the grated ginger, and brown sugar:

The whole chestnuts went into half the marinade and the livers went into the other half (I didn't want the livery flavors to go into the water chestnuts), where they sat for a few hours:

I made some of the rumaki the real way and some of them without liver.  If the rumaki included liver, I used just a slice of water chestnut and a quarter of a chicken liver.  For the rumaki without liver, I used a whole water chestnut.  I wrapped them in a half slice of bacon and skewered them with a toothpick:

They went in to the over for about ten minutes:

Rumaki is (are?  I'm not sure if we are talking singular or plural here) super common appetizers, so it was fun to try my hand at making it.  Super easy.  And strangely delicious--it has bacon so it's hard to go wrong.  People who don't have my hatred of liver thought they were both equally good.  And the toothpick made them easy to handle and easy to eat.

I love, love, love my modified version of the Becker sour cream dip, so I was confident that Clam dip (p. 72) would also be delicious (since it's essentially the exact same thing, with clams). That's exactly what it was--the sour cream dip with Worcestershire sauce and canned clams:

You almost can't go wrong with that dip recipe, it's that good, so, although I don't think the clams added anything, they didn't subtract either.

The easiest way to feel popular?

Cook.  All of a sudden everyone wants to be hanging around with you!

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Panfried fish fillets or steaks (p. 407)

There are a lot of fairly easy fish recipes that I need to knock out and haven't for some reason.  One of these is Panfried fish fillets or steaks (p. 407).  I make salmon all the time but never made this exact recipe.

I took skin-on salmon, seasoned it with olive oil (and, obviously, other stuff--salt, pepper, garlic), and started it skin side down in the pan.  I cooked it undisturbed until the skin was brown and the flesh became opaque:

I turned it over and cooked it for a couple more minutes and done:

The finished product:

This was a delicious recipe but a really easy one.  There isn't a whole lot to say about it, other than if you like fish, this is an easy, fast way to make it with minimal fuss.  If you don't like fish, this recipe isn't going to change your mind.

What is your favorite way to cook fish?

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