To get the conversation started: I tend to marinate and grill chicken often. I do this because I can use it throughout the week to supplement the meals my wife and I prepare. She is a vegetarian. I also like to grill beef, usually Ribeye and will rub it with some olive oil and then just salt/pepper and the flame. What should I be grilling? I will usually have company over for dinner once a week and could use some ideas for easy center of the plate grilling options. Also, if anyone has any vegetarian options, that would be AWESOME.
Okay, this has come up a few times here but what's the phrase/word for when you see something for the first time, and then see it multiple times in a short period of time? Because I had never heard of Epicurious prior to today, when I bought a cookbook of theirs since it was on super-clearance-discount at the local Barnes and Noble, and now this recipe that you posted.
Not to diminish your Baader-Meinhofism, but Epicurious is the final resting place of Gourmet Magazine. I'm as big a fan of Allrecipes as anybody, and let's hear it for America's Test Kitchen, but Gourmet would do obnoxious shit like tell you how to smuggle Mangosteens aboard airlines and such. I have two Gourmet cookbooks - a 2-volume from 1951 and a 1-volume from 1949. They're off the hook. Their recipes are no joke. Unlike the watered-down Rachael Ray bullshit that propagates throughout culture these days, Gourmet was serious. They had a recipe for cassoulet or something that had an active time of 21 1/2 hours. Conde Nast spiked Gourmet but kept Bon Apetit, which was then and is now a bullshit pretender of a magazine. Not that you asked, but deep in the heart of Epicurious lurks real food.
The Recency illusion aka Baader-Meinhof phenomenon
I don't know about your salmon, but I do know about mediterranean mackerels O.O Open them up, clean them inside, stuff them with some garlic, olive oil and fresh herbs (some rosemary or parsley is good), throw them on a grill, flip them, brush some olive oil+garlic mix on them, flip again, more olive oil+garlic, keep repeating until tender. I am getting hungry, I just had breakfast...
Spoken like a denizen of the Rocky Mountains. Word to the wise - your salmon is shit. I should know; I grew up with it. You are adding onions and peppers and cajun spices to a perfectly noble fish because by the time it gets to you it's half-spoiled and since it's half-spoiled by the time it gets to you they're selling you farm-raised chum salmon because you can't tell the difference. Eat trout. Rocky mountain trout is generally caught within a day or two of when you eat it. It's in much better shape. Tuna travels better than salmon, as does Mahi Mahi. Sole is pretty rough, shellfish is pretty rough. But trout? Crawdads? Them's good eatin' in Colorado.
As someone that used to live in Michigan and sell food to restaurants, I can attest that most of your fish has been frozen twice and was caught in warmer waters. Ideally, what you want is a fish that's never been frozen and comes from cold waters. The colder the water, the higher the fat content. Just like in beef, with your fish you want good marbling. Flavor distribution. Mmmm... Go with the trout. I second that advice. Unless you buy some fresh, never frozen Salmon. If you do, it was likely swimming less than 72 hours prior and is in the $30-40 a pound range. Kind of pricey for Salmon. But we can't all live on the coast and we can't all afford fish that been drop shipped from Alaska/Hawaii. Sometimes decent Salmon is better than no salmon at all, right?
You've probably seen it sold as "Ahi." It's still tuna. Trust me, son. You think you're eating salmon. I thought I didn't like fish until I moved to a coast. I discovered how wrong I was. Then I ended up working on top of the Fisherman's Terminal in Seattle for 5 years and ended up on the super-secret-squirrel we-don't-tell-anybody-about-it call list for when the Yukon river king came in how many pounds do you want. For the longest time, America drank "coffee" while Seattle was drinking French roast Equadorian free-trade lattes. Now y'all are stuck with caring way too much about coffee. The stupid thing is, in Seattle salmon is sold by species and river. And it makes a difference. Yet you're still eating "salmon." If you're lucky, it's wild-caught. Which means it's chum, or "Keta." It's still the fish that the real fishermen use to catch the fish they want to eat.