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Wednesday, May 26, 2010

Recipe Box - Pan-Seared Tilapia and Summer Spaghetti




I posted a photo on Facebook the other day of a meal I had cooked, and I got a lot of comments on it. So for those who are interested, here's my recipe...

Pan-Seared Tilapia in a Ginger-Shallot Butter with Summer Spaghetti
Serves 4

Summer Spaghetti

Ingredients

2 cups diced tomatoes (Romas are great for this, or just used canned)
½ cup roasted peppers (roast your own or buy them in a jar) - optional
2 cloves of chopped garlic (or, if you’re me? 4 cloves)
1 tablespoon red wine vinegar
A handful of fresh basil leaves (just the leaves, please)
10 tablespoons extra virgin olive oil
Half of a 14.5 oz. box of angel hair pasta (I use Barilla Whole Grain)
Kosher salt and freshly ground black pepper to taste

Throw the tomatoes, peppers, and garlic into a NASA-hot skillet with a tablespoon of olive oil. Toss them for 2-3 minutes, just enough to get them hot.

In a large bowl, mix the tomatoes, peppers, garlic, vinegar, basil, and olive oil. Let it sit for 10-15 minutes for the flavors to get their groove on.

Cook the pasta in salted boiling water according to instruction on the pa—no, you know what? If you’re older than twelve and can’t cook pasta, you don’t need a recipe. You need a helmet. Just cook it, ok? Drain the pasta and toss with the love soup going on in the bowl. Adjust the seasoning if it needs it.

Pan-Seared Tilapia in a Ginger-Shallot Butter

Ingredients

4 filets fresh tilapia
2 thumb-sized pieces of ginger root, peeled and finely chopped
2 shallots, peeled and finely chopped
½ cup of butter (oh, relax. It’s feeding four people. I use Smart Balance anyway)
Kosher salt and freshly ground black pepper to taste

Get that skillet NASA hot again. Add the ginger, shallots, and butter. Toss it around until the shallots get a little brown on them and the butter is all melted, then transfer it all to a bowl.

While your skillet’s rebuilding heat, season your tilapia filets. Once it’s smoking add a little olive oil, then add them to the skillet. They should be all sizzly and smoky. If they’re not, you didn’t let your skillet get hot enough. Let them cook until the edges start to pull away from the skillet, just a couple of minutes. If they move when you gently shake the skillet, they’re ready to turn. They should have a nice crust.

Once you flip them, let them cook for about a minute, then add the ginger-shallot butter back into the skillet, cook for another minute, then turn the heat off. Carryover cooking will do the rest.

Plate up your summer spaghetti, and then slide a beautiful golden brown tilapia filet over it. Make sure and get some of that ginger-shallot butter on there. Enjoy!


~Alan

Monday, May 24, 2010

Memoir excerpt - Dad

Dad was, on many occasions, also a teacher of the lessons you never learned in a classroom. I hated the school I attended in tenth grade. The school I had attended since second grade had closed at the end of my ninth-grade year. As a result, I—along with about 50 other kids of various ages—would be bussed from Frayser to a school in an affluent area of Whitehaven, Mississippi.

The bus ride was just under an hour, but seemed like it took forever, and the rich, preppy kids at the new school hated us because we were from Frayser. I came to view the place as hell with lockers. Consequently, I made it my mission to spend as little time at school as possible.

To keep from having to go, I feigned illness of every imaginable type, including (but not limited to) food poisoning, strep throat, amnesia, and—my personal favorite—not being able to feel or move my legs. If I were not successful in staying home, I would do my best to make it through a half-day, and then call Mom to come get me. My reasoning was simple; if she had to continue to come all the way to Whitehaven to get me, perhaps she would get tired of it and just let me stay home.

Iron clad, right? Wrong.

One day when I called, I told her my eyes were bothering me. I “couldn't see well” because everything was “so blurry.” It was a brilliant performance, and I hung up with the knowledge that within an hour, I would walk out a free man. Despite my protest, I was sent back to Algebra to wait for Mom to arrive. What good would it do? I couldn't see anything. As far as they knew.

Twenty minutes later, the secretary came to let me know my ride was here. Twenty minutes? The drive from Frayser was more like fifty minutes.

As I stepped out the front doors of the school, I saw my father's white Ford Escort station wagon in the circular drive. Mom must have called him while he was at his second job, selling insurance. A cold wave of fear washed over me.

My father was not as sympathetic as my mother. In fact, he wasn't sympathetic at all. We kids could be covered with pustulous boils and bleeding from the eyes and he would make us go to school and church.

Walking slowly toward the car, I quickly began to piece together my strategy. I would begin with an apology for interrupting his route. Then I would casually suggest that he just drop me at the house so I wouldn’t inconvenience him further. I climbed into the passenger seat and made my apology and suggestion, but he didn’t respond.

We rode in silence from the school to the stoplight at the end of the road. I had been waiting for the explosion. Finally, it hit. But it wasn’t the verbal lashing I’d expected.

“Your mama and me are trying real hard to give you the best education we can,” he said softly, his voice trembling.

“Yes sir, I know,” I said.

“And we’re getting real tired of coming to get you two and three times a week because you’re ‘sick.’” His eyes were wet now, and tears began to stream down his face.

“I’m sorry. I know you and Mom are working really hard.” I hesitated. “But everybody at this school hates me—not just me, all of the kids from Frayser. They call us ‘Frayser trash.’”

“They can’t hate you, son,” he said, ignoring the tears that streaked his face. “They don’t even know you. If they knew you, they wouldn’t hate you.”

I sat quietly, reflecting on what he’d said, which sounded strangely like a compliment. Except that Dad didn’t do compliments.

I had planned on being home and enjoying the freedom of my room; instead, I would spend the remainder of the day with Dad on his route, going to the homes of his clients and waiting in the car while he attended to their insurance needs, whatever that meant.

We went to house after house. Dad would go in and spend twenty minutes or so at each. The last stop of the day was at a dilapidated old structure that can only be referred to as a shack. It was too small and beat up to be a house and lacked the rustic charm of a cabin. Chickens scratched and pecked around the front yard, which was mostly dirt, and wisps of smoke curled up from the small stovepipe chimney, only to be scattered by the cool October breeze.

“You can come in with me here,” Dad said.

Fine. I was tired of sitting in the car at every stop. Plus, I still felt a twinge of guilt after he had shed tears and then offered me what I still had not fully decided was a compliment.

Dad grabbed his briefcase out of the back and we approached the old shack. He knocked on the front door, which looked to be no more than a few boards nailed together at the top and bottom with battens.

“Datchoo, Mistuh John?” a voice called from inside.

“Yes sir, Mr. Melvin, it’s me,” Dad called back, opening the door.

“Come on in dis house, Mistuh John!”

Following Dad inside, I could barely make out the figure of an old black man in a dress shirt and slacks sitting in front of a pot-bellied stove, feeding the small flames with kindling.

He turned his head over his shoulder toward us.

“Who dis is you got witchoo today, Mistuh John?”

“This is my youngest boy, Alan, Mr. Melvin,” Dad said, motioning for me to shake his hand.

“How you do, suh?” the old man said with a smile, extending a large black hand.

“Fine, thank you,” I said.

“Y’all come on in dis house and sit down,” he said, motioning for us to take a seat on the couch.

As we sat down, he shuffled into the kitchen area and began to pull cups out of a cabinet.

“How ‘bout some coffee, Mistuh John?” he asked.

“Yes sir, I’ll take a cup. Just black is fine.”

“Does you drink coffee, young man?” the old man asked.

“Um, no sir, thank you,” I stammered.

As he milled around in the kitchen clanking dishes and cups, he whistled a tune I didn’t recognize. It was the kind of whistle you heard in old black and white movies; light and melodic with a heavy vibrato.

There wasn’t much to the room. Except for the light coming from the one window above the couch where we sat, it was dark and it smelled like the old quilts in my grandmother’s cedar chest. There was a small bed in one corner, a chair in another, the couch, another chair that faced the kitchen, and the kitchen itself, which consisted only of a sink, a table, and a small stove and refrigerator. A small table against one wall held several sepia-toned pictures of family in old ornate frames, and an open door next to the refrigerator revealed a small bathroom.

“Can I help you with those, Mr. Melvin?” Dad asked.

“No suh, just don’t let me spill none of dis on you,” he chuckled. “It sho’nuff is hot.”

As I watched him make his way back toward us, I noticed that he was looking straight ahead as if staring at something off in the distance. Without looking down, he lowered one of the cups to Dad’s waiting hand. As he made his way around to his chair and sat down, the light from the window illuminated his face, revealing his eyes, which were covered with a milky film, and I realized that he was blind.

Immediately I knew what my father was doing. It was his way of shaming me and educating me all at the same time. His way of saying you think you’ve got eye problems? I’ll show you eye problems. And not only was Mr. Melvin blind, he was also independent. And he didn’t complain even once about not being able to see a thing.

Dad and the old man chatted for a while, and then Dad got out the forms for him to sign and read them to him. Then he guided the old man’s hand to the signature line, where he scrawled a barely legible mark. Once done, Dad began to collect papers and folders and stuffed them back in his case.

“Now, Mr. Melvin, if you have any questions, you know my number at the office and at the house. You call me now, hear?”

“Yessuh, Mistuh John. I sho do, I know how to get holt of you. I’ll sho call you, too, if I needs somethin’.”

He walked us to the door and opened it for us. Show off. As we walked out, he extended his hand to shake Dad’s, then mine.

“You take care of dis man now, you hear?” he said to me, patting Dad on the back. “Dis here’s a good man, yessuh, a real good man.”

I caught Dad’s eye and answered, “Yes, sir. Yes, he is.”


~Alan

Tuesday, April 27, 2010

Cause for Alarm

Dear First Alert,

I understand from several independent consumer reporting agencies that you are the manufacturer of the best all around smoke alarm. I must respectfully disagree. This is to inform you that you will soon be receiving a package from me via express courier.

My wife and I have lived in the same house for 9 years now, and your smoke alarms were already installed when we moved in. The low battery alarms have always gone off at seemingly the most inopportune times, but last night was the proverbial straw that broke the camel’s back.

First, let me bring up a point. There is no need for the low battery beep to be as loud and piercing as the beep that occurs when your house is in flames. There’s just no reason for it. A nice, soft reminder beep would serve the same purpose. Now, last night’s debacle.

At approximately 3:22am, I was awakened by the incessant chirp of the alarm outside our bedroom door. Well, by that and by my ShihTzu wrapping himself around my face like a cartoon. Apparently the frequency you chose for your beep is one that makes small animals tremble violently and lose clumps of hair. Way to go.

After deciding that the chirping wasn’t going to stop, I got up and dug around in our junk drawer in the kitchen to find a replacement 9-volt battery (seriously, 9-volt? It’s the 8-track tape of the battery world. I’m just saying.).

After stumbling through the dark house, stubbing my toe on the ottoman, and nearly severing my finger on the knife that I forgot was in the junk drawer, I found the battery and made my way back to the still-beeping alarm. By the way, Gizmo, the aforementioned ShihTzu, was at my feet the entire time, still trembling.

I don’t know why I never noticed this before, but your installers chose to place the unit at ceiling level—10 feet in this case. I realized I was going to need a stepladder. I opened the garage door to retrieve said stepladder, setting off the house alarm, an eardrum-bursting 150-decibels. Gizmo began climbing my leg as I entered the code on the keypad to turn off the alarm.

I peeled him off, stepped out into the garage, grabbed the stepladder, took one step back in the house and slipped in the puddle of urine that Gizmo had just created, dropping the stepladder squarely on my face. As I lay there in a warm puddle of fresh dog urine on the cold tile floor, the alarm chirped again.

In the package you will find one pair of urine-stained pajamas, the bashed remnants of your stupid alarm, and enough dog hair to make a wig. Enjoy.


~Alan

Sunday, April 25, 2010

Must Try Harder to Not Be Stupid...

Every Friday night Mary and I have date night. We go to dinner and sometimes a movie. This past Friday night we went to Red Lobster, one of our favorite new places. Only in recent years have we become seafood fans, so we're still testing the waters, so to speak. We both like shrimp, scallops, tilapia, and sea bass, but our favorite item on the menu is without a doubt their Cheddar Bay biscuits. They're light and fluffy and buttery and garlicky. They are magnificent, and if I ever figure out where the hell Cheddar Bay is, I may move there.

Anyway, I've been working on developing a taste for salmon—a task I'm not having much luck with. I don't necessarily dislike it, but I just can't make myself really enjoy it. But in yet another attempt to become a fan, I ordered the wood-fire-grilled salmon. Salmon, as you may already know, is rich in essential vitamins and minerals, as well as Omega-3 fatty acids. It has tremendous health benefits. Benefits that were completely eclipsed by my consuming roughly 38 Cheddar Bay biscuits.

I was modest at first, breaking my first one into several small bites. But as the butter and garlic took over, I got all worked up into a froth and began to devour them Cookie Monster-style, with bits of buttery crumbs flying about. At one point, the waitress asked me to slow down because the guys in the kitchen couldn't keep up. I was reduced to picking the crumbs off my chest like an otter. I even offered the folks at the table next to us $20 for the three they had left. It was not a proud moment.

But every experience is an opportunity to learn, and that's exactly what I did. People say that changing your habits and losing weight is a battle that's fought a day at a time, but I disagree. I submit that it's a bite-by-bite battle. You have to be consciously aware of every single thing you put in your mouth. Next time we go to Red Lobster, I'll be ready for the challenge. You know, once the restraining order expires.

~Alan

Wednesday, April 21, 2010

Leisure

Leisure
by William Henry Davies

What is this life if, full of care,
We have no time to stand and stare.

No time to stand beneath the boughs
And stare as long as sheep or cows.

No time to see, when woods we pass,
Where squirrels hide their nuts in grass.

No time to see, in broad daylight,
Streams full of stars like skies at night.

No time to turn at Beauty’s glance,
And watch her feet, how they can dance.

No time to wait till her mouth can
Enrich that smile her eyes began.

A poor life this if, full of care,
We have no time to stand and stare.




Monday, April 5, 2010

New to Me

I seem to be a bit of a late bloomer when it comes to trying new things. I get excited about finding some exotic new food, only to discover that all of my friends and family have been eating it for years. I imagine such will be the case with my latest discovery. This weekend Mary and I made a day trip to Branson, MO. It’s only a couple of hours from us, so it’s great for a quick getaway.

She took me to a Mexican restaurant she had been to during a conference there last year. Cantina Laredo is an upscale Mexican bistro, doing for Mexican food what PF Chang’s did for Chinese food. It’s located in Branson landing, a trendy outdoor mall of shops on a river walk waterfront of nearby Lake Taneycomo.

It’s a beautiful day, so we decide to sit on the patio and watch the water and fire shows that occur every hour. We place our order and sit back and relax, the breeze gently carrying the sounds of nearby fountains and music. When the food comes, I’m impressed. I ordered mushroom and goat cheese enchiladas in adobo sauce. Good stuff, but not my food trophy for the weekend.

On the side is a small salad of lettuce with a white-fleshed fruit or vegetable of some kind. I poke at it, trying to figure out what it is. I stab a small piece with my fork and take a hesitant bite. It’s a little crunchy, with a mild sweet flavor like an apple or a pear. It’s actually pretty darn good. Even after I’ve finished my enchiladas, I’m still picking at this mystery food. When the waiter comes back, I ask him what it is. He tells me it’s jicama (pronounced “hick-uh-mah”). It’s fabulous.

I’m sure many of you reading this have already experienced the crunchy sweet goodness that is jicama. But for those who haven’t, check it out sometime. It’s high in fiber and a great source of Vitamin C. It’s also fairly low in calories and carbs—about 50 calories and 10 carbs for one cup—making it perfect for a diabetic like myself. And it’s a culinary chameleon, perfect for anything from salads to entrees to desserts. Maybe it’s old news to the majority of folks. But to me, it’s brand new.


~Alan

Thursday, April 1, 2010

Cultural Revelation

In my sometimes-successful quest to eat healthy, I have also recently begun expanding my dining repertoire. I always seem to eat the same things: broccoli, asparagus, chicken, beef, etc. Not that there’s anything wrong with those. But I wanted to get outside my culinary comfort zone and try something new. Which is precisely what I did last weekend. One of the guys I work with sometimes gets lunch from a place called Aroma here in Bentonville. It’s a Pakistani restaurant. The first time he brought the food in—chicken biryani, he said it was—I thought it stunk horribly. But over the next few times, I began to break down the complex scent into its pleasing components: cinnamon, cardamom, ginger, mint, cumin, garlic, chili powder, and turmeric. It’s a hearty smell that may offend at first. But like making a new friend, once you get to know what it’s made of, you settle in comfortably.

I decided to visit Aroma. Mary, though reluctant, agreed to go. I promised her that if it was horrible I would take her somewhere else immediately. I also wondered how my middle-aged digestive system would process Pakistani fare. I was prepared to have regrets, either in the restaurant or in the bathroom. We arrived at Aroma, and even getting out of the car, we could smell the strong spices on the breeze. Mary made the comment that it smelled really good, and I agreed. Maybe this wouldn’t be so bad. The gentleman taking food orders at the front counter was obviously of Middle Eastern descent, but when I told him we wanted 2 chicken biryanis he said (with no trace of an accent), “Dude, you don’t wanna do that. Get the buffet. It’s like 4 bucks cheaper and you get everything.”

So we did. We sampled a small portion of everything: chicken biryani, chicken tikka masala, chicken vindaloo, and dal masoor, as well as roti (also called chapatti) and naan, baked flatbreads with amazing texture and flavor. It was, in a word, wonderful. Each dish had so many contrasting flavors that work together so well.

Admittedly, Pakistani food, like traditional food of any culture, is probably not terribly healthy, what with its liberal use of cream and butter. But I’ve already found several websites that offer healthy versions of the dishes we enjoyed. So now when we get tired of plain chicken and rice with vegetables, I have a whole other culture from which to borrow.


~Alan