Does All-Bran really need high fructose corn syrup in it? Jesus. I'm just trying to sort out how quickly I need to find a new bran dealer. 31 grams of All-Bran has 10 grams of fiber, but there's a ton of other typical Kellogg's pusherman bullshit in there too.
OK, today's entry was supposed to be about the lowly (or, alternatively, humble) mackerel. I chose "lowly" b/c before this whole Omega-3 hullabaloo, our man was always referred to by food writers euphemistically as "strong", or "oily", or sometimes even "pungent". Please, people. Just come right on out and say it: my man can be downright "fishy" in that way you don't want. Maybe dass why he so humble I guess.
In lieu of (or in light of as some Georgians and Floridians like to say, wrongly) actual, useful, detailed information about the mackerel, let me just offer that they're at the top of many people's Healthy Fat List. In my quest for mackerel info, I found this interesting page about mucus accumulation, of which I am currently a victim, sorry. It's driving me MAD, I tell you. And one of the things you're not supposed to eat? Wheat, which is where, yes, of course bran comes from. Just have to drink death-defying amounts of water I guess.
I think that's it. Not much snacking going on. Or snaking, which I typed first. My mom said studies have shown that eating 14 walnut halves per day increases HDL and lowers LDL. I should get on that.
Here's a typically complicated David Bouley recipe, simplified by me.
mackerel with field greens.
6 ounces (about 2) skinless mackerel filets, cut how you like
1 very small garlic clove, crushed
Fine sea salt
3 tablespoons crème fraîche
1 teaspoon chopped fresh dill
1/2 teaspoon prepared horseradish
1/4 teaspoon Champagne vinegar
Pinch of ground toasted caraway seeds
1/4 cup finely diced cucumber
1/4 cup finely diced cooked beet
1/4 cup finely diced apple
Freshly ground black pepper
1 head Bibb lettuce
3/4 cup seeded, diced cucumber
1/2 cup packed parsley leaves
1 tablespoon fresh lemon juice
1 tablespoon Champagne vinegar
Fine sea salt and freshly ground black pepper
3 tablespoons canola oil
2 tablespoons extra-virgin olive oil
3 1/2 ounces (about 3 1/2 cups) mixed baby greens (mesclun)
Apparently the secret to getting this to not turn totally pink is to not mix it too much. And, the vinaigrette is complicated: In a food processor, juice the lettuce, cucumber, and parsley. You should have 3/4 cup juice...if not add a little water. Whisk in the lemon juice, vinegar, and salt and pepper to taste. Whisking constantly, drizzle in the oils and whisk until combined. Then just serve the barely mixed salad on the dressed mesclun. And dress the salad a little too.
Finally, here's a recipe I can't wait to try with my Singing Fish canned mackerel, or whatever it's called. Hard to make an appetizing-sounding mackerel recipe title in English, though. How bout Espanol?:
tacos de carite.
1 mackerel, cut into 2- by 4- by 1-inch strips, or 1 small whole mackerel
2 tablespoons freshly squeezed lime juice
1/4 cup olive oil, plus more for oiling grill
2 tablespoons chipotle rub
2 tablespoons diced radish
2 tablespoons very thinly sliced scallion, white and green parts
charred tomato mint salsa
8 small tortillas, heated
Light the grill. In a medium-sized, nonreactive bowl, toss the fish with lime juice, 1/4 cup olive oil, and Chipotle Rub. Cover, refrigerate, and let marinate about 1 hour. Oil grill and cook fish over a hot fire until lightly charred and medium-rare (it should still be pink in the middle), about 3 minutes.
In a warm bowl (so fish does not cool too much), shred fish. Taste for seasoning and sprinkle with a little more Chipotle Rub and lime juice, if needed. Top with radish and scallion and serve warm with salsa and tortillas.
Yawatahama Champon (八幡浜 ちゃんぽん) - It was really hard to decide what to make for Yawatahama. I wanted to bring you something not just uniquely from Shikoku in origin, but Yawatahama itself. ...
3 hours ago