It took some time, but we have a full family that likes shrimp now. Some of it has been learning the best ways to cook it that keep it from being too tough but still tasty with good texture.
I found this recipe and it sounded interesting, but I usually have to make some changes with spicy-ish dishes for the family. No big deal. But I also wanted to add in some more avocado (a favorite for all of us now), and I decided to cook it sous vide.
We are a fish-loving family. It’s nice to go to the store and pick up whatever is cheapest/freshest/on sale/etc. and know that we will like it somehow or another. I have yet to make a whole fish, which I want to try, but we like our fish in a skillet, grilled, from the sous vide, with sauce, baked, etc. This recipe is a good one if you have someone wanting to dip their toes into fish. We used rockfish instead of cod as the original recipe called for, just because of a sale, but it is a really nice mild fish that worked well for this. The fillets are super thin and you get a lot of crunchy bits to go with the fish. Everyone also really liked the dip.
Keeping it simple today for one of our family’s favorite proteins: halibut! It was on sale, fresh, and wild so I picked some up to grill. I had no idea what I was going to do with it, but I decided to have some fun and mix and match. I did use some flavor ideas from The Flavor Bible which is a great resource. The fish turned out perfectly and even if I don’t have black garlic, I will make it again.
I’m not normally the come up with recipes completely out of thin air type. I don’t know if that will ever be me. But, I do sometimes make my own thing after being inspired by other recipes. I wanted to do something special for some salmon we had. In a cookbook I found a recipe that used mint (not our favorite ingredient), parsley, and lemon along with a few other ingredients. I decided to take from that and come up with something using what I had on hand. It ended up delicious and something I will make (or riff on) again.
Are you in need of a quick chicken dinner? Well, today is your lucky day. Not only is it chicken, but it is chicken breasts. You could totally do chicken thighs, but I think it is hard to find good recipes for breasts to keep them from being dry. I’d rather save my chicken thighs for more finicky dishes, like a stir fry. This is also allergy-friendly since I first made this when the Chiplet couldn’t have any nuts at all, and I like that I can use a butter substitute if dairy is an issue.