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that salmon recipe
Topic Started: May 13 2009, 01:49 PM (174 Views)
musicasacra
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HOLY CARP!!!
I finally bought the Ted Allen cookbook that the cumin salmon recipe is from.

I've marked lots of recipes that I plan to try so I'll post any that I think are super tasty.

I like the book -- he suggests many variations on his recipes, suggests wine pairings, notes which recipes in the book work with each other for sides and sauces, food buying tips, encourages using what you have on hand (I do dislike some of the gourmet recipes that say you need to go to a specialty market to pick up this one ingredient that you'll never use again but you certainly must have for this dish). The book also has a clear splash cover. My one complaint -- instead of being full of photos of the completed dishes, it has quite a few photos of Ted Allen mugging for the camera. Yeah, I know what he looks like.

It's grilling season so I'm first planning to try:
Grilled Shrimp with Sesame Dipping Sauce
Summer Grilled Pizza with Mozzarella and Fresh Tomatoes
Tandoor(ish) Chicken
Grilled Salmon with Charmoula Sauce (which is the variation, he also has it with lemon and herbs)

I liked his piece on buying scallops -- I didn't realize many scallops are soaked in preservatives which affects the flavor, and the giveaway is they are very white in color. He says to buy "dry scallops" which do not have the preservatives (dry scallops are off white to beige in color). If I can ever find dry scallops around here, I'll make his recipe for Sauteed Sea Scallops with a Sesame Crust. I love sesame.
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sue
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:) I just sent my co-worker off with your salmon recipe this afternoon.

I look forward to hearing what you've discovered from the book! I have no idea what Ted Allen looks like, but I wouldn't want to be looking at his mug in a cookbook either. That's lame. :silly:

Re the scallops....I figured that out several years ago. I have problems with sulphites, and really white scallops are a no no. I had a bad reaction, and thought I'd developed an allergy to scallops. Bit of research, and I learned my lesson. I only buy scallops that are that pinkish, off white colour (I can get frozen Nova Scotian scallops that way).

Actually any food that is just a bit tooooo white is suspect.
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musicasacra
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sue
May 13 2009, 02:37 PM
I have no idea what Ted Allen looks like, but I wouldn't want to be looking at his mug in a cookbook either. That's lame. :silly:
Posted Image

He's on the front and back cover, and inside cover and several more in the pages. I don't mind that -- but give me all of the food photos too! There are some food photos, I'm just one of those people who prefer cookbooks chock full of the recipe photos.

You may have seen Ted Allen on TV, that's how I know of him.
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ivorythumper
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musicasacra
May 13 2009, 02:53 PM
You may have seen Ted Allen on TV, that's how I know of him.
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Didn't realize he also cooked.
The dogma lives loudly within me.
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sue
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:wave: Hey, cool! We have that book in the library; had it for years, but I've never looked at it for some reason. Hadn't made the connection with your recipe and his name.

It's in my hot little hands right now. Thanks for showing the picture!
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Mikhailoh
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Oh, happy day. :lol:
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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musicasacra
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sue
May 13 2009, 03:10 PM
:wave: Hey, cool! We have that book in the library; had it for years, but I've never looked at it for some reason. Hadn't made the connection with your recipe and his name.

It's in my hot little hands right now. Thanks for showing the picture!
So, what are you trying first?
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sue
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I'm going to try the 'Roasted cod with almonds, parsley, and green olives'.

and then there's the salmon variation with 'moroccan charmoula sauce', which I may try on some halibut which is plentiful right now. (this is pretty heavy on the cilantro, so I'm going to guess you'll be giving that one a pass ^_^ )

That tandoori[ish] chicken does sound good too.

I'm hungry. :P
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musicasacra
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sue
May 13 2009, 06:33 PM
I'm going to try the 'Roasted cod with almonds, parsley, and green olives'.

and then there's the salmon variation with 'moroccan charmoula sauce', which I may try on some halibut which is plentiful right now. (this is pretty heavy on the cilantro, so I'm going to guess you'll be giving that one a pass ^_^ )

That tandoori[ish] chicken does sound good too.

I'm hungry. :P
I'm leaving the cilantro out of the charmoula sauce. It will be cilantro-less charmoula! I think the try variations side of Ted Allen would approve. ^_^

That roasted cod recipe looks great to me, but I'm currently in grilling season since it's 104 outside.

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Frank_W
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Anatomy Prof: "The human body has about 20 sq. meters of skin."
Me: "Man, that's a lot of lampshades!"
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