Whatever you love, you are

지난 번에 만들었던 레몬 로즈마리 엑기스 를 맛볼 기회가 생겼다.
냉동 가자미를 해동한 후 레몬엑기스에 2시간 정도만 절여 놓고 후라이팬에 구움.

엑기스에 소금이 충분히 들어가서 그런지 별다른 추가 양념 없이도 맛있게 먹을 수 있었음.
(레몬은 meyer 레몬이라 아주 시지만은 않고 약간 달짝한 맛도 있지만, 그렇다고 씹어 먹을 정도는 아니었고, 엑기스에 들어갔던 로즈마리는 생선과 굽힌 후에도 바삭바삭하게 맛있었다.)

부엌 정리를 마무리한 기념으로 오늘 점심 첫 homemade meal:

수집한 레시피 중 소금과 후추 양념만 있으면 되는 pan roasted chicken 과,

하루빨리 아파트에 자리 잡고 부엌 정리하고 장보고 요리 (실험) 에 도전하고프다.

Homemade Salsa Verde

Need:

Up to 8 serrano chiles or up to 3 jalapenos, stems removed (the upper end of these ranges will be very hot!)

1 pound tomatillos (about 1 dozen) or two 13-ounces cans, drained

1/2 small white onion, roughly chopped

1 clove garlic, peeled and roughly chopped

1/2 teaspoon salt

1/4 cup packed cilantro springs and/or

A few leaves of epazote, and/or 1 teaspoon dried Mexican oregano

2 tablespoons vegetable oil (if frying)

1. If using fresh tomatillos, remove the husk and boil in salted water for 10 minutes. You can also add the chiles to the water if you like. Drain.

2. Puree the tomatillos, chiles, onion, garlic, salt, and herbs of your choice in a blender. Leave the purée a little coarse.

3. If you want to fry the sauce, heat the oil in a small saucepan over a medium flame. Add in the sauce, watching out for any splatters. Simmer for 5 to 10 minutes until it reaches the consistency you like.

4. Taste and adjust the seasonings before serving.

Wasabi Guacamole

Need:  

3 ripe Hass avocados

1/3 cup pickled Japanese ginger

1/3 cup sour cream

1 1/4 tablespoons wasabi powder

1/4 cup scallions, white and light green parts only, finely chopped

1/2 teaspoon kosher salt

1 1/4 fresh lime juice

1. Cut the avocados in half lengthwise and remove the pits reserving 1 pit for later use. Scoop the pulp of the avocados into a small nonreactive bowl. Mash the pulp coarsely using a fork or a whisk.

2. In another non reactive bowl, mix the wasabi powder and the sour cream making sure there are no lumps. Combine the remaining ingredients. Stir this mixture gently into the mashed avocado. The guacamole can be refrigerated for up to 2 hours.

3. Place the reserved pit in the guacamole and cover with plastic wrap, pressing the wrap onto the surface of the guacamole.

Spicy Zucchini Pickles

(Sources: seriouseats, seriouseats, etsy)