Tag Archives: flakes

spicy dinner for a chilly night!

With a recently found liking for sockeye salmon, I thought about mixing up our weeknight dinner and preparing a refreshing recipe that my cousin mentioned to me…
I rubbed some extra virgin and then seasoned one and a half pounds of sockeye with a mixture of kosher salt, cumin, paprika, chipotle chili powder, freshly ground pepper and onion [or garlic] powder [1 teaspoon of each, except 1/4 teaspoon of the chili powder]…
The fish was set in the fridge for a bit to soak up the lovely spicy flavors, while I prepared some steamed haricots verts to enjoy as a side. These were nothing fancy, steamed and then tossed lightly with some olive oil and a pinch of crushed red pepper flakes.
To cook the salmon, I heated a grill pan on high and once smoking, in went the fish [skin-side down] and cooked for roughly 8 minutes [cooking time varies depending on heat, as well as your likeness for doneness]… Once finished cooking a squeeze of fresh lime juice elevated this dish nicely! It was then onto our plates and then into our bellies…
I have been converted and think anyone who tries this will be too so I say… give it a go!

-R

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this kind of flakey is acceptable!!

As a cold front approached and garnered the potential for some flurries in the night sky, I took it upon myself to make sure flakes showed up! My flakes, however were in the form of buttery golden topped buttermilk scones.
With a recipe consisting of pantry and crisper staples… flour, baking soda, cream of tartar, sugar, buttermilk, eggs, butter and shortening, soon some gorgeous scones would be pulled from my oven… After sifting all of my dry ingredients, it was time to cut in the chunks of butter and shortening. As soon as my mixture began to gain a crumbly existence, it was dampened with some tangy buttermilk, stirred lightly until combined [not overworked] and then turned out onto my workspace to be brought together into a wobbly [nobody’s judging], lengthened ‘disk’. From this disk the scones were gently plucked out one by one, layered on a baking sheet, brushed with an egg wash and baked off…
Once puffed and bronzed, it was off to cool and then be slathered later with some scarlet-colored rhubarb jam and enjoyed with a hot cup of tea.

at a low simmer…
-R

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