Red Snapper, Kung Faux Pas and Summer Salads

A few weeks ago a friend of ours went deep sea fishing. It sounds interesting, but not sure if I could do it (physically or mentally). However, when he offered us some of his haul, I was more than happy to take it off his hands. We scored some red snapper, amberjack and mackerel.


A few days ago I made the red snapper. I did almost nothing to it. Squeezed lemon juice over it and stuck it in the oven. When it was done and ready to plate, I had a hard time getting it to come off in one piece, so I ended up just pulling chunks off with a fork and placing them on top of a pile of arugula from my CSA box. Even before adding just a little salt and pepper, it was the best red snapper I ever tasted. Amazing! I served it up with some steamed green beans and squash I got in my CSA box. (I think the beans got a little discolored from the lemons I dropped in there…or did I just cook them too long? Hmmm.)

Today was a day of ups and downs, kitchen kung fu yo-yoing. I haven’t made bread for a while, ever since my sorrowfully neglected starter began growing something orange in it (ack) and I had to toss it. But a few days ago I mixed up a new batch of starter and left it on the counter to work its magic. Ok, kung faux pas – I can’t believe I did it again. I forgot how it turns into frankenstarter and grows into a massive blob. I put it in a container that was too small and ended up with starter all over the counter. Grrr.

Anyway, I left it on the counter (in a bigger container) for about two and a half days this time (last time only about 24 hours). I think that concentrated the yeasties because it was very flat when I scooped out my 1 1/2 cups of starter to make my bread, but when it was rising it was out of control. Also, it was suuuuper sticky. When I was dividing the dough between the two loaf pans I couldn’t get it off of my fingers. It was nasty. However, it seemed to bake up ok, not too bad looking, but when I cut a slice and tasted it…I realized I’d forgotten to add the SALT when I made the dough. Major kung faux pas. I’m so embarrassed. The good news is that this did not stop test subject Bill from plowing his way through half the loaf at dinner. We both enjoyed the very light, porous texture of the bread, which I think is a result of the starter’s long rest.

I got a pint of blueberries in my CSA box so I’ve been thinking muffins like crazy. Using the blueberry muffin recipe in How to Cook Everything, I whipped up a batch. Unfortunately I realized that my baking powder was expired. So I added a little extra in case it was losing its lift. I don’t think that was a good idea. I also think I over-stirred and let my batter get too dry. The muffins were dry, marginally edible and a disappointing waste of good blueberries. Poop.

Apparently I was in the mood to cut vegetables today (or just wanted to cut the heck out of something) because I ended up making two salads for dinner. First is one I’ve made often, an insalata with heirloom tomatoes (from North Carolina via Whole Foods), fresh mozzerella, red onion, basil (Georgia grown, via Whole Foods), olive oil salt and pepper. Sometimes I add balsamic vinegar to this, but with how delicious the tomatoes were I didn’t want to detract from that. It was super yum, and Bill had two servings.

Second is something I came up with to use some zucchini and yellow squash (from South Carolina via Whole Foods). I sliced up the veggies, salted and peppered, chopped up some chives from my CSA box, then added fresh parsley from my back deck. Drizzled with olive oil and red wine vinegar. I had red onion left so I tossed some in for good measure. This concoction marinated in the fridge for about six hours. It was so good even Bill, with his hatred of onions, ate it! Wonders never cease.

Summer salad plate
Summer salad plate

Here’s the plate I put together for dinner, from the top: smoked salmon, leiden cheese (from my CSA box), marinated squash stuff, insalata, fresh bread and in the center is some garlic I roasted up. It was all very good and I felt redeemed from my day of DUHs.

Published by kitchenkungfu

Writer, Toastmaster and tireless champion for the benefits of a ketogenic diet!

One thought on “Red Snapper, Kung Faux Pas and Summer Salads

  1. Beautiful summer supper there. I’m eager to try the marinated squash trick the next time we get some in our CSA box.

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