Something's Fishy

Hi there,

I decided I wanted to have gumbo.  And I wanted to learn to make gumbo.  So who better to teach me than Paula Deen???  I went on foodnetwork.com and pulled up her recipe and realized:  I do not want to cook okra.  I've never made it that it wasn't slimy.

So I went downtown and visited with Terri at Gold Leaf Spice and Teas, and bought some file gumbo.  That's a spice mixture that contains sassafras; it substitutes for okra as a thickener in gumbo.  And then I did something I've never done.  I made fish stock (instead of using the water + boullion cube combo in Paula's recipe).  It's really easy.  Takes only half an hour:  I got fish heads and bones from Frank's (he charged me a whole dollar for 2 pounds) and followed Julia Child's recipe.  (Hey, I write a blog.  Doesn't mean I fly without a map!)  It was yummy all by itself, but in Paula's gumbo recipe - omg.

And that just leaves me with an old, Dr. Demento type song in my head:  "Fish heads, fish heads, roly poly fish heads, fish heads, fish heads, eat 'em up yum!!!"

This is Big Week in Salinas (aka Rodeo week).  I'll be here as much as I can be - I'm a volunteer at the event -- and until then, I'll see you at the market!

Pepper Cabbage - a really pretty side dish

Hi there!

Today we're going to make a sweet, sour, and crunchy side salad that will go really well with barbecued pork.  If you want to make this ahead (not more than 4-5 hours) grate all the veggies separately and store them in separate containers - or you can layer them in a glass bowl, with the cabbage on bottom, then the green peppers, and then the shredded carrots and then toss with the dressing at the table.  As soon as you start mixing them, the cabbage will start "bleeding" into the other ingredients and it won't be nearly as pretty.

1 small or 1/2 large head of red cabbage (about one pound), cored and shredded on the coarse side of a box grater (you can use a food processor if you want)
1 medium bell pepper, chopped very, very finely - or you can run it through the grater too.  Just make sure you don't get any seeds.
1 large yellow or orange carrot, also shredded

Dressing:
1/4 c. apple cider vinegar (don't go fancy here with balsamic - you want it tangy)
1/2 c. canola oil
1/8 - 1/4 t. salt
several grindings of freshly cracked pepper
1 1/2 - 2 T. sugar

Whisk together, toss with the salad ingredients, and serve immediately.  It will continue to taste good, if you have leftovers, but it won't look nearly as pretty as when you first brought it to the table!

Until tomorrow, I'll see you at the market!

Bring Us Some Figgy Ice Cream

Hi all,

This is a lovely dessert topping I made last night and spooned over vanilla ice cream!  It serves one person, so feel free to keep it all to yourself.  Oh, okay, you could always double or triple it. . .

Start with 3 fresh black Mission figs, tops and bottoms cut off, quartered vertically, in a shallow saucepan with just enough water to almost cover them; add 2 T. brown sugar, 1/4 t. cinnamon, a dash of salt, and one whole clove.  Bring to a simmer, stir to dissolve the sugar, and cook slowly until the figs are very soft and the water has become syrupy (about 1/2 hour).  Stir it occasionally.  It should coat the back of your spoon when it's done.

Take it off the heat and swirl in a small pat of butter and a teaspoon of Grand Marnier or other orange liqueur.  Oh, and take out the clove.  Pour over your ice cream and serve!  Yum!!

Til next time, I'll see you at the market!