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Chef Tim Says....
What should I have in my kitchen?
I had a comment about my last two week's columns which had begun a series on what you should have in your pantry.
I had started this series in response to a question about having a list of the best and healthiest ingredients to buy at the grocery. The comment was that the first two columns didn�t really relate to the "pantry." Correct! A poor choice of words as there are so many ingredients and some are kept in the pantry as well as the fridge (and freezer).
I chose to start with meats (not in the pantry) because most people feel that red meat is not all that healthy and I wanted to make sure to show that there are great choices like this Skirt Steak recipe. Eating red meat is OK about once per week and you should make this an event by choosing the best cuts.
I continue with a few "other meats" this week.... In Your Pantry: Other Meats
This recipe also works great using a Crock-Pot. Put all the ingredients in the pot, set on "High" and cook for about 6 hours. Stir occasionally if you can.
This recipe is Coumadin (warfarin) safe, low in sodium, and lactose-free. It is also safe for those with GERD / Acid Reflux. Enjoy!
Isis: A Meal at Moto, Course Three
The next dish that we had was Caribbean Escolar. Before it came, I had absolutely no idea what escolar was. But when it arrived alongside freeze-grilled jerk pineapple on rectangular plates, in the hands of finely dressed waiters, I learned that it was fish. Knowing absolutely nothing about what kind of fish it was I took a bite.
It was the best tasting fish I have ever had. The fish was warm, softly flaky, and almost creamy. It seemed to be pan seared in butter, which had a wonderful effect. The outside of the fish was salty and slightly crisp, and it sealed in the creamy flavor of the fish beautifully. I had to make myself stop eating the fish.... Course Three: Caribbean Escolar
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