Gary H. NJ
TVWBB Platinum Member
A beautiful day here in Jersey. High of 79F, partial overcast, but dry. A black swallowtail came to visit.
On to making the Balinese seafood spice paste. Rough chop lemon grass, ginger, galangal, turmeric, shallots, garlic, chilies, shrimp paste and saute until tender. Add some tomato sauce, tamarind, lime juice, salt, pepper and put through the food processor until smooth. Salt the .85 lb Alaskan wild salmon and smear with generous amount of spice paste.
Grill the salmon indirectly along with local corn and the world's biggest patty pan.
Cherry tomatoes and soft tofu salad in a shiso-Thai basil vinaigrette.
Add miso-ancho butter to the corn.
And serve it up.
By the way, does anyone have a variety of patty pans they can recommend growing in a Jersey garden? Thanks to all for looking. Hope it was a good one for you too.
-G
On to making the Balinese seafood spice paste. Rough chop lemon grass, ginger, galangal, turmeric, shallots, garlic, chilies, shrimp paste and saute until tender. Add some tomato sauce, tamarind, lime juice, salt, pepper and put through the food processor until smooth. Salt the .85 lb Alaskan wild salmon and smear with generous amount of spice paste.
Grill the salmon indirectly along with local corn and the world's biggest patty pan.
Cherry tomatoes and soft tofu salad in a shiso-Thai basil vinaigrette.
Add miso-ancho butter to the corn.
And serve it up.
By the way, does anyone have a variety of patty pans they can recommend growing in a Jersey garden? Thanks to all for looking. Hope it was a good one for you too.
-G
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