Giving up on Hazan's Salmoriglio

While sailing in the Bahamas over the winter vacation, I was wedded to a beat-up September issue of Food & Wine that was all about Italian. My neighbor has been re-gifting her issues of Food & Wine as well as her Bon Apetite mags to me under the thinly guised hope that I'll cook and invite her over to feast on my labor - hasn't happened quite yet but it's just a matter of time . . .

While several items piqued my curiosity, I was most eager to try a simple treatment for fish courtesy of Marcella Hazan (who is supposedly THE expert on Italian cooking in the US - I've frankly never heard of her, but what do I know?)

This Marinated Fish with Salmoriglio Sauce sounded really good and absurdly simple. Just salt the fish and sprinkle with olive oil, lemon juice and bread crumbs. Then make a basic sauce with fresh herbs, lemon juice, butter and olive oil. After two failed attempts, I've determined that the recipe is flawed in several ways (softened butter will not combine with lemon juice in a mini food processor on it's own for one).

Although with some fight, I was able to pulse in the olive oil and get an acceptable sauce, it occurred to me that this "Salmoriglio" sauce is just butter and olive oil - which separates into this gross grease when poured over hot fish. It's a big fat mess so I did something that is rare for me - I threw the recipe away. I'm moving on to the Gianduja Mousse from that same issue as soon as I can get the time to make it . . . I'm betting for an experience to reignite my passion for Italian.

Macadamia Crusting Mahi Mahi with Alton Brown

Even with an absurdly short 22 minute workout on the elliptical machine, I got a chance to watch some "Good Eats" - a show I used to hate, but for which I have recently acquired a new appreciation. The fact that the host, Alton Brown, lives in Atlanta is of special appeal to me - he seems to come from good redneck stock.

Anyway . . . . In a recently broadcast show on nuts (Alton swears by cashews, pistachios and Macadamia nuts as the best for cooking due to their neutral flavors) he demonstrates an intriguing method for doing nut crusted roast fish. He actually partially roasts the fish for 5 minutes before pressing the crust onto the fish - something I never would have considered doing. I'm making a point to check out this recipe for Macadamia Nut Crusted Mahi Mahi next time I'm feeling a little fishy.

Sweet Action in a Kettle of Fish

Steps away from the infamous Stonewall Inn in New York is a comfy neighborhood pub called Kettle of Fish. With low ceilings, dartboards, and a cluster of comfy worn in brown sofas, it's like hangin' in your buddy's basement rec room.

Tried a Sixpoint "Sweet Action" ale and it a was indeed a "sweet" experience. Slightly sweet and bitter with a good structure. This was listed on a beer menu written in marker on a sheet of paper taped to the bar, so I don't think it is broadly available.