A fisherman's daughter

Every vivid memory of my dad involves fishing. He absolutely LOVED to fish. If he had down time that's what he did, fish. If you wanted time with him then you were relegated to know how to bait a hook. Even in his last months of life, going to the pier to watch others fishing or simply to gaze out across the water and eating fried flounder where tops on his list. I caught myself on the boardwalk lingering this Father's Day morning to watch the early morning fish charters roll out of the sound knowing I was every bit my father's daughter.

Little Wilbur Trout Pay a Visit

Little Wilbur Rainbow Trout

Most of us plan forward for our travel, visitation and meal time activities. Many times that includes what should be carried "in hand" as tribute for our hosts along the way.  I notoriously always indicate to my guests the best gift anyone can provide is themselves first (by visiting and being present) followed immediately by a culinary product from their region.  Sometimes it's a unique beverage like a boutique wine or locale craft beer, other times it's a food product unique to their region of the country and then sometimes it's a special meal compliments of the guest (prepared and cooked in house or consumed out at a favorite restaurant). I tend to elect for the later myself.  That is, the preparing something in house. I personally make the process of "in house" a grand affair so that the host and home occupants get in on the action.  That "action" includes the menu planning, grocery shopping, time in the kitchen, service at the table, lingering conversations after the meal, and of course the dish washing. I think it's a carry over from a time period in my life when money was not plentiful and I found myself on the road traveling the coast visiting friends with nothing but my wit and ability to cook to compensate them for their generosity.  This week my 84 year old father, as many of you will recall "the avid fisherman," brought fresh water trout.  Not just any ole trout.  Rainbow trout from Little Wilbur Lake, a TVA reservoir (Tennessee Valley Authority for those not familiar).  I can attest that the water is very cold and clear and stocked regularly with rainbow trout, which explains my father's enthusiasm in presenting me with seven foil wrapped beauties (his creel limit for the day, two days prior to his visit).  If I were to prepare to my father's palate these fish would have been pan fried with  flour, but in my continuing effort to introduce him to alternative preparations I opted for the whole fish/coarse salt version I've featured previously in this blog. It's an easy prep, 30 minutes in the oven, simply service and your done kind of recipe and for the occasion fit quite nicely when feeding an elder parent who insists on prompt delivery of his meals (which becomes precarious when eating out as prompt can mean immediate some days).  I made Alton Brown's Raymond Beurre Blanc to accompany the fish, but had to make sure a bottle of ketchup made it's way to the table as well. As some of you know my dad's palate requires smothering his fish in the red sauce (hey he's 84 and I'm not going to push my luck after detouring him away from fried). Fish from home, time with my dad, and memories made to order.

Saucy in Seven

I give Claire Robinson with 5 Ingredient Fix on Food Network a great deal of credit for accentuating many many simplistic options to deliver great flavor to the table in 5 or less ingredients. There are some days that an uncomplicated entry and exit to a meal is desired. Other days call for a long lengthy ingredient list and a multitude of steps to achieve the end result. Much like life, one must balance both scenarios in approaching daily existence. There are occasions where time should just stand still and tick forward ever so slowly. For instance, while a roast cooks slowly in the oven one spends the time sitting ocean side chatting it up with an old friend and reading a great book. By the same token, it's nice to have a few recipes in reserve that provide the opportunity to spend less time in the kitchen and more time sitting around a table reflecting on the day's events with a loved one. Notoriously I allow the moment in front of me to determine what the order of the day is to be. I have a fabulous text Ayurveda: A Life of Balance: The Complete Guide to Ayurvedic Nutrition & Body Types with Recipes that has a plethora of information both food and otherwise, but I've found the section on sauces and dressings to be exemplary. I have prepared a recipe for Cilantro and Coconut Sauce from this cookbook many times over (served with/fish, chicken or shrimp). Roasted pine nuts, cilantro, avocado oil, coconut milk, minced fresh coconut, sea salt and a couple tablespoons of hot water. Seven simple ingredients minced or pureed deliver a huge culinary experience via the aromatic quality that cilantro brings to the kitchen and the creamy goodness that coconut milk delivers to any dish. And when time is really cut short and won't allow preparation: I keep in reserve a jarred product from Stone House 27 that is deliciously lovely with a hint of lime and ginger. (and a web site filled with a healthy assortment of recipes).

Yu: The Whole Fish (Progress, Togetherness, Abundance)

Year of the Rabbit. We're hopping right into the Chinese New Year on February 3rd with our usual verve. Three activities I've personally kept constant in approaching this second coming of new year bliss: spring cleaning , painting my toe nails red and consuming "fortune-boosting foods." In years past I've attempted sticky rice cakes and dumplings with glee, but preparing fish is definitely in order for beginning the lunar year. Fish served whole is a symbol of prosperity. As well, the Chinese word for fish, yu, sounds like the word for riches or abundance. Like greens and black eyed peas it is believed that eating fish will help your wishes come true in the year to come. And fish does my heart good, both figuratively and literally. I selected a recipe from Bon Appetit for Whole Fish baked in Sea Salt mostly because of the tag line associated with the recipe "ease of preparation with stunning presentation." And indeed it was! Cracking the salt pack around the fish and simply served with drizzled olive oil and lemon wedges makes for great fun with young sous chefs in the kitchen! [be sure to check out the video link, love it when there's a visual on the process from start to finish].

Recipe: http://www.bonappetit.com/recipes/2008/01/whole_fish_baked_in_sea_salt

For more on Chinese New Year Traditions: http://www.parade.com/news/slideshows/editors-pick/chinese-new-year.html