Halibut Sandwiches with Lemon Parsley Broccoli Slaw

Yes, lengthy name. I'm working on it. I saw this recipe in Cooking Light for Arctic Char Sandwiches with a Lemon-Tarragon Slaw. I decided to substitute Mr. Arctic Char (never had or heard of before) for the lovely Mr. Halibut I had in the freezer. And I substituted the tarragon for Mr. Parsley I had in the garden. Okay, enough with the title of honors for the ingredients. Moving on... There would be some changes made for the next time I were to make this. First of all, I would look for a less bread-y Kaiser roll (if that exists). There was too much bread and too little stuffin'! Next, I would either brush the bread with some mayo or make sure the slaw had more moisture in it. The bread took over, causing it to be a little dry. I could've chosen a better side dish (besides peas dressed with lemon olive-oil) but I was not in the mood to search.

I used broccoli slaw instead of the cabbage/carrot which the recipe called for. After I dressed up my "sammie" a little more with some mayo I was happier. Live and learn right? I would make this again- just changing somethings on my part.

Original recipe URL to follow...

Cooking Light's site

Crab Cakes

Oh Paula Deen, you came through for me tonight. And the recipe didn't even call for a lick of butter! Imagine that. These crab cakes turned out beautifully. I used imitation crab meat, tasted fine. I also yanked a Chipotle Mayo recipe from another website and they paired wonderfully together. I would DEF make these again - I made a fresh tomato salad to cut the richness.

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Crab Cakes

Nanban-zuke

This lovely meal came from a dear friend of mine named Sumiyo. I met her in my college Ceramics program. On top of being a gorgeous Japanese native, and an AMAZING ceramicist she also was a phenomenal cook. She invited me over to teach me some authentic Japanese cooking. She gave me slippers to wear and a Japanese apron she brought with her to the States. This dish, known as Nanban-zuke has become a treasured favorite of mine. I always think of her when I'm preparing this dish. More or less it was explained to me that Nanban-zuke means a marinading of deep fried food in vinegar. I was taught to use salmon, but I've read about many other things used since the Portuguese and Spanish enjoy this process as well.

Grilled Salmon and Cucumber Salad

Cooking Light is my favorite magazine subscription. And, shopping in Marshalls one day I found The Best of Cooking Light cookbook marked down to $5.99! It's turned into my most treasured kitchen pal.

Although I have been eating Vegetarian for a few years, I keep some fish in my diet. I do however make it a point to be incredibly appreciative of the animal sitting in front of me. (They have vertebrae, circulatory systems, and brains don’t they?) The recipe called for the fish to be broiled. That's my favorite way to cook salmon. I am pretty skilled at cooking salmon. Not too rare, not too well-done. Just perfect. The recipe also added that this dish would go well with rice, but I just loaded up on the cucumber salad instead. (Next time, I think I'll have it with Quinoa; love that stuff!) This was a nice summer-y meal.