So after a long hiatus which included a trip to the east coast, a trip to the west coast, and a trip to Alaska I think I'll break back into the flow of foodie/beer/travel blogging by letting you folks know about 3 food items which are now (as of last hour) in our
fridge and on their way to becoming extremely tasty. This afternoon I cured two types of meat, threw down some salmon for another batch of Gravlax..and put down some fine craft beer (primarily Dogfish Heads Mida Touch)..and some of my own homebrew..good times!First up: Duck Prosciutto, this is my 3rd go-around with the salt cured duck breast, no major changes compared to past sessions. This ti
me I utilized only some crushed peppercorns and some thyme seed for. Stay tuned...
me I utilized only some crushed peppercorns and some thyme seed for. Stay tuned...Second up: Gravlax, but here's the kicker..its with fresh Sockeye Salmon that yours truly pulled out of the icy cold waters of Alaska just two week
s ago! Ready for another kicker?? These fillets have traveled with my good buddy Anthony across the nation just to get back to me (via Anchorage, to Tucson, and finally to Chicago).
Recipe is pretty straight forward. Salmon is curing in Kosher Salt with a small amount of white sugar (3 tablespoons to the 3/4 cup Kosher Salt), a hefty amount of Young Dill picked up at Whole Foods, and the juice of one orange (not traditional for gravlax). The two steaks of Wild Sockeye are
both about 2 inches thick which means this should be ready in just a few days..cant wait considering my last venture into gravlax was last summer.
Third up is another salt cured prosciutto...Ostrich. I pick
ed up a frozen steak of Ostrich meat at Whole Foods and thought "well..why not cure it like Duck Prosciutto?"..so that's what I did. Nothing fancy here at all. We have one steak curing (completely covered) in Kosher Salt for the next 24 hours and then will hang side-by-side with my Duck Breast Prosciutto for one solid week (after being sprinkled with some white pepper).
s ago! Ready for another kicker?? These fillets have traveled with my good buddy Anthony across the nation just to get back to me (via Anchorage, to Tucson, and finally to Chicago).Recipe is pretty straight forward. Salmon is curing in Kosher Salt with a small amount of white sugar (3 tablespoons to the 3/4 cup Kosher Salt), a hefty amount of Young Dill picked up at Whole Foods, and the juice of one orange (not traditional for gravlax). The two steaks of Wild Sockeye are
both about 2 inches thick which means this should be ready in just a few days..cant wait considering my last venture into gravlax was last summer.Third up is another salt cured prosciutto...Ostrich. I pick
ed up a frozen steak of Ostrich meat at Whole Foods and thought "well..why not cure it like Duck Prosciutto?"..so that's what I did. Nothing fancy here at all. We have one steak curing (completely covered) in Kosher Salt for the next 24 hours and then will hang side-by-side with my Duck Breast Prosciutto for one solid week (after being sprinkled with some white pepper).
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2 comments:
Thank you for visiting my blog. Gravlax! I make it several times a year. The recipe I found is from Sunset Magazine. But it's weird. Here in SoCal, not many know what it is. In fact, here in SoCal, unless it's salsa or burgers... well.. .'nuff said.
Hey Kanani, thanks for popping in! I'm having a hard time tracking down the recipe you referenced. Can you point me in the right direction?
Cheers,
Brian
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