Stupid Rochester weather, teasing us like that. For a full week it was 80° and sunny as can be, and I ate lunch outside, grilled my dinner at night, I even wore sandals! Then in typical Rochester fashion, the temperature plummeted down to 30° and the sun slipped back behind those dreary March clouds.
I needed a spicy and flavorful meal to pull myself out of my rainy-day, spring’s-not-quite-here, throw-a-blanket-over-the-hostas-peeking-out-of-the-soil-because-it’s-going-to-get-down-to-25°-tonight blues. And what better way to ward off that lingering winter chill than by traveling (metaphorically) down south, to sample some spicy New Orleans style cuisine? Continue reading
This dish was hard to name because it has so many components! Really it should be named “sauteed salmon fillets with carmelized onions, lemon slices, and a sour cream and lemon sauce, all on top of a bed of pasta,” but that didn’t sound catchy enough. I made this recipe a few weeks back (original recipe courtesy of Emeril Lagasse) and I couldn’t wait to make it again. It has a wonderful mix of complex flavors that all work together in a truly fabulous way.
And since you’re probably wondering, no I didn’t forget about you for two weeks. Work has been a little hectic recently, and on top of that, I got a stomach flu! I figured you already know how to make toast and heat up a can of soup, so I didn’t have much to blog about. But I’m all better now, and anxious to whip up a few goodies before I leave for the Midwinter Research Meeting of the Association for Research in Otolaryngology in sunny San Diego! (This means I’ve officially entered the adult working world, I think. 🙂 )
My first attempt at burgers this summer was disastrous. In an epic way. I had never grilled by myself before and I thought “how hard can burgers be?”
Imagine a hockey puck but thicker, made out of ground beef. The outside is completely charred. Oh, and the inside is still raw. Now picture it in a bun with a diameter 3x the size of the burger puck. It was pathetic.
Now, as the summer progressed, so did my burger making abilities. They slowly became flatter, wider, and more delicious. Finally I found this recipe, and I surprised even myself with how delicious an easy burger could be.
*Bonus: It goes perfectly with the Cajun grilled veggies*
I only just started eating vegetables this summer, and the dish that made me realize they weren’t so bad was this one. I made it originally with zucchini, yellow squash, yellow onions and red peppers. It was bright and colorful and the flavor was out of this world. I’ve been making it ever since! (Here is the original recipe)
You will need:
- vegetables of your choosing: for this batch I used 1 small zucchini, 1 small yellow squash, 1/2 package of baby bella mushrooms and 1/2 package of mini corn
- 1/4 cup of olive oil
- 1 tsp Cajun seasoning: I use Emeril’s Bayou Blast!
- 1/2 tsp salt
- 1/2 tsp cayenne (or a little more, if you like things spicy)
- 1 tbs Worcester sauce (in a pinch I have used soy sauce with a little bit of water before. Came out great)
This is a recipe I figured out by combining several recipes I found online for fish. I made it with tilapia once, but the cajun seasoning just compliments the salmon, in my opinion.
I bought this in March...and it's already half empty!
- Cajun seasoning of your choice (I like Emeril’s Bayou Blast, but feel free to substitute your own or even mix together some seasonings
- aluminum foil big enough to wrap around the salmon