Archive for July, 2011

July 12, 2011

Pepper Crusted Salmon Scramble


  • 1/2 yellow onion, diced finely
  • 3 eggs
  • 1/2 filet of pepper crusted smoked salmon*
  • salt & pepper
  • baby arugula

*not the thin sliced kind you use for lox and bagel, but the filet kind. Preferably one that’s already pepper crusted. Otherwise just add more pepper when scrambling.

Caramelize onions in a pat of butter over high heat. Beat eggs in a bowl, add onions and salmon. Break salmon up into pieces. Reduce heat to medium and pour egg mixture back into pan to scramble. Salt and pepper to taste. When no longer runny, but NOT cooked all the way through, add a handful of arugula to a large plate and spoon over eggs. I find the soft scramble texture is a better compliment to the salmon. Otherwise you get dry fish and dry eggs. yuck. Also, other greens would work but arugula itself is nice and peppery and has more of a kick than just plain spinach etc.

July 5, 2011

Pan Seared Trout w/ Mango Lime Salsa


  • small ripe mango, diced
  • multicolor bell peppers, diced
  • red onion
  • 2 limes
  • cumin
  • salt
  • cilantro (optional. I hate the stuff.)

Dice onions and marinate in lime juice overnight. Mix with mango, bell peppers, pinch of cumin, cilantro (optional) and salt to taste. Refrigerate 30min+ or overnight if you want to make ahead of time.

What You Need: 

  • oven proof frying pan (cast iron is great.) OR
  • non-stick pan and a baking pan
  • ghee butter or clarified butter (regular butter burns at high heat, and olive oil’s smoking point is too low)
  • fish! cod, salmon, halibut, what have you. a thick fleshy fish. thinner fish like tilapia is better pan fried (no oven step)

What to D0: 

  1. Clean fish, pluck out remaining bones, and pat dry. Very dry. Water = no browning. and crazy mad sizzling.
  2. Preheat oven 375F-400F with an greased baking pan IN it.
  3. Heat a non-stick pan on high heat.
  4. Add a pat of ghee (or oil) and melt or until oil is shimmering. You do NOT want the butter to burn.
  5. Immediately place fish presentation side down or if fish has skin, skin side down. DO NOT TOUCH.
  6. Let fish sear until line of white, cooked meat, rises up a little over half way up the thickness of the fillet. Exact time depends greatly on your stove and on cut of fish. By now the fish should move easily with a gentle nudge.
  7. Transfer pan into oven if oven proof, or gently transfer fish to baking pan in oven. Skin side still down.
  8. Bake 15 min or so or until no longer translucent. Again, varies greatly on oven and cut of fish. ~145F internal temperature.
  9. Turn stove back on high and gently flip fish and “kiss” the other side until it develops a nice brown crust.

July 1, 2011

Huevos Rancheros

My take on Huevos Rancheros ala left-overs-in-the-fridge:


  • 2 small flour or corn tortillas, toasted
  • 1 15oz can black beans (I used the Spicy variety)
  • 1-2 tbs canned diced tomatoes
  • 1 handful multicolored sliced bell peppers
  • 1/2 small avocado, sliced
  • 2 eggs
  • sour cream (or greek yogurt mixed with lime juice)
  • crumbled cotija cheese

Toast tortillas in toaster oven.
Simmer beans with tomatoes. Season (garlic, onion powder, chili powder, whatever you like. Over salt just a bit because the tortilla and egg wont be seasoned.) Remove from heat and set aside. In pan, saute bell peppers until just heated through ~2 min (I dont like them soggy).
Fry eggs sunny side up.
Plate tortillas, spoon on beans, top with  bell peppers, avocado, cheese, sour cream and egg.