I shot this a while back for an audition/contest (didn't get it) but never posted it because I have a similarly yummy recipe made with the now utterly unaffordable red snapper.
I'm posting it now because I briefly touch on same ideas I'm reading in the new and thus far quite excellent book titled Cooked by Michael Pollan. Pollan frequently references Richard Wrangtham's Catching Fire How Cooking Made Us Human, a book I found completely life-changing and cannot recommend highly enough.
Long story short, their message (and mine) is that cooking and sharing food is a profoundly important component of our lives. It literally makes us human, so do it. Real cooking is better for you, cheaper, and when done with a little skill, mad good to eat.
If you want to get your wine one try something with a little body like a California Sauvignon Blanc or a white Cote du Rhone. Yum-my! Be well, hj
I got this recipe from the wonderful Kylie Kwong of Australia. Great chef, great recipes. Find her white cooked chicken recipe here. The only change I made was in poaching time. She says the chicken should poach for 14 minutes and steep for 3 hours. I never have 3 hours. So, I poach for about 35 minutes and let it steep for about 90 minutes to two hours. I have no doubt her results are spectacular, but mine birds are pretty tasty and succulent too. Enjoy!
This hardly needs a recipe, but here goes. Use what ever leftovers you like or have on hand.
2 teaspoons canola oil 1 cup leftover potatoes, chopped 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon chopped fresh herb such as dill (optional) 1 cup leftover salmon, flaked into pieces 3 scallions, chopped
In a large non stick skillet heat oil until it just starts to shimmer. Add potatoes and let heat through and brown, about 4 minutes. Break up into smaller pieces if desired. Add salt, pepper and a favorite herb. Flake in salmon and let brown about 3 minutes. Add scallions, stir. Check seasonings, add a pinch of whatever you think in needs. Serve with other leftovers and a tasty lager (or seltzer!)