Posts in Seafood
Pan-Fried Brook Trout with Herbed Parsnip and Carrot Hash

Living in a rather secluded and arid neck of the woods, I can't think of anything more exciting than being gifted with fresh fish. Truthfully, it happens to me more often than is fair, compared to other folks in town, because my boss is a fisherman. There's never a shortage of striped bass from Lake Powell, but I also tend to receive fresh cod and halibut when he visits Alaska (usually once a year), fresh red snapper, shrimp and oysters when he visits the Big Boss down on the Gulf of Louisiana, and most recently, fresh brook trout from cold-water creeks in Southern Utah.

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The Holy Trinity - A Mission (nearly) Complete

As I "pen" this post, I'm munching on a cold carne asada burrito that I keep jabbing into a small, plastic condiment container filled with a fluorescent red/orange fermented chili sauce I picked up over two weeks ago at  Mission Chinese Food in San Francisco. (Do not panic - it rode home from CA to AZ in a cooler filled with ice, it's currently harboring quietly in the fridge, and it's fermented, so ...) I try to dab delicately, as I only have one more of these little containers left, but it's so incredibly tasty and willpower and I don't get along well when I've got tasty chili sauce in front of me.

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Bánh Xèo - Crispy Vietnamese Crêpe

I'm of the opinion that folks who don't like to try anything new might also have a slight kitchen phobia. Pots, pans and and cooking utensils are eyeballed suspiciously and rarely to be trusted. It's merely a theory that rolls around in my head. I have no way of proving it.

I have a lot of cookbooks (a LOT) and while I adore them all, there are truthfully very few I'm able to pick up and cook a recipe from flawlessly. At least the first time. This has little to do with the credibility of the cookbook author/chef or my abilities as a home cook (though let's be honest, the more we do, the better we become), and more to do with uncontrollable variables like ingredients, whether or not I have the recommended cooking equipment, and the fact that cooking times vary from one kitchen stove to the next.

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What I Ate at The Drake - an OKC Oysterette

I missed the grand opening of The Drake in Oklahoma City by one day. I was passing through on my way to Tulsa for the 2013 BASSMASTER Classic (my day job is making fish bait) and subsequently scanned the internets for notable places in OKC on my way to and from the event. Headed to Alabama this past weekend to cover yet another fishing tournament, I planned to rectify that situation and popped into the cheery Drake for fresh oysters and Midwestern nibbles.

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Chilled Corn Soup with Scallop Salad

I admit I'm quite ready to be done with this summer heat and am that I'm actually longing for the crips coolness of fall for the simple. I'm ready to be done with summer for the simple reason that my evaporative coolers are literally driving me mad. They've always required a lot of attention but this year they've required a considerable amount of additional hand-holding - shuddering, groaning and weeping excessive amounts of water off the roof of my modest home. This has required frequent calls to my local handy-man because you know I'm not hoisting myself up onto the roof of my house, teetering precariously on a metal ladder - I know my limitations.

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SUMOMAYA - A Mexican/Asian Kitchen

What attracted me first to this Mexican-Asian fusion location in Scottsdale was an episode of "Beat Bobby Flay". A would-be contender (he didn't make it past round one) was formerly a chef at the vibrant restaurant. After my dad moved from Northern AZ down to "the Valley" I found myself heading south more often for visits, so I always had my ear to the ground for interesting places to eat.

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Korean Coconut Clam + Mussel Chowder

When it comes to clam chowder, some people waffle between New England and Manhattan style chowder. I've always been a creamy-dreamy kinda girl, so it's always been New England for me. But what if East Coast hopped on a jet-plane and stopped in for a visit in the Far East ... specifically, Korea, perhaps? Kim Jong-un aside, it could be a very good thing.

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