Home Cooking for the Brave

So, this is my report from last weekend, I was out of town for around a week, you know, work related stuff. Anyway, that´s not the point, as soon as I got back to Mexico City, my sister and I started cooking like maniacs for three days in a row, and it was awesome.

Not actually us... I´m bald, for instance.

Not actually us… I´m bald, for instance.

I´ll go as fast as I can with the dishes we prepared that weekend, full of laughs, adventures and inside jokes.

Friday

I was shattered by the end of  the week, couldn´t be bothered to do anything else, my sis went out and I decided to treat myself with something elegantly delicious. So, I rushed to the supermarket and got myself a neat piece of salmon, 1 kg of clams, spring onions, butter (oh yeah, baby, lots of butter), and a fancy rosé.

ButterBreak

These dishes can be cooked at the same time, so let´s start with the clams:

Put a regular size pot to medium heat, add 2 tablespoons of olive oil, butter, spring onions, carrots (1 inch slices), sliced garlic, and half a sliced onion, then stir-fry until the onion softens. Now it gets interesting, put half a kilo of the clams in the pot (freaking rinse them, mate, don´t just cook stuff straight from the bag, you are better than that and you know it), now you either pour 1 cup of white wine or 1 cup of water, let it simmer for a while and put the lid on.

clams

The clams will open nicely, discard those that don´t.

For the salmon, follow these simple instructions:

Put some salt and pepper on the salmon, don´t mind the skin, leave it, it´s important, and if you are into it add some dill weed or smoked paprika to the rub. Turn on the heat to medium on a regular size pan, a table spoon of extra virgin olive oil and butter, let it melt, wait until the fat browns slightly and put the salmon skin down, now let it cook.

There you go, you can see exactly how it is cooking (not my actual kitchen, nor my pan, nor my salmon)

There you go, you can see exactly how it is cooking (not my actual kitchen, nor my pan, nor my salmon)

This technique is super easy, as you don´t need to turn the salmon to finish cooking, just let the heat flow from skin up. This will allow you to cook your meat to perfection.

And that´s it, just plate and enjoy it with a good rosé that you´ve obviously put in the fridge while you were cooking this.

salmon

Digg in, bro, you know you want to.

Ps. What´s the favourite dish you like cooking with your family or friends? Share your stories if you have something to share.

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2 thoughts on “Home Cooking for the Brave

    • I will post my sis recipes as well, she is amazing at soups, stews and marinates. Speaking of bread, now that we have a working oven, artisan bread is totally happening at my kitchen.

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