Today’s guest post is brought to you by Jeff, whom I sometimes like to call Chef Jeff. Many of you have requested more guest posts from him after his garden post, and I’m happy to say we plan on making them a regular occurrence here (and yes, there will be more about gardening.) Today he’s sharing an inspired recipe he created (and then re-created for our friends on Saturday, to be sure to write it all down here for you to enjoy.) From personal experience, the word bliss is very fitting! ………………………………………………………………………………………………………………………………..
Jeff’s Salmon Pork Belly Bliss
Sometimes….often, recipes/meals form because a particular Dish is demanding to be made.
It’s like there is this amazing creation that is just the right blend of ingredients; ingredients that play off each other like musical notes…harmonizing in such a way as to make something so beyond just the qualities of the ingredients…
Musical Notes are just Musical notes, until they come together in a Concerto.
It’s the same with Food
If we aren’t afraid..
and know what we like,
and can just let the meals create themselves……
And Let Go into the whole experience…..
We can create Miracles…
HE HE
But I don’t normally measure the ingredients, I just go by Feel , so making a recipe that is useful to people, can be difficult unless I say up front…..
Go with the Feeling.
It’s funny how this Dish came about…. A farmer friend of ours gave us some fresh Dill…..
That was all it took…..
somewhere in the background it was forming…
Then we took a trip to town and Fresh Wild Alaskan Sockeye Salmon was on sale, and Taryn loves it, and I wanted to get her a treat….. so bought 2 Pounds…
Taryn got some celery..
OK, here’s the ingredients:
-1 1/2 pounds Wild Salmon preferably Alaskan or some North Sea.. or whatever… but not farm raised if you can help it…
-2 pounds thick slices of organic Grass Fed Pork Belly , especially fatty and preferably finished with Hazlenuts…. or whatever. (note from Taryn: we like to buy our pork belly from Long’s Meat Market.)
-18 egg YOLKS, preferably free range grass fed organic without soy in their feed….but whatever.
-8 celery sticks de-veined and chopped up.
-4 small Zucchini Organic
-Some Fresh Dill Organic
-Two organic onions, cut up
-Some fresh Garlic
-If you have capers GREAT, otherwise the Sauerkraut will be OK.
-OH yeah Sauerkraut…. Gotta have some of that, (Preferably home made with organic Cabbage and Himalayan Salt….. or whatever. )
-Some nice white wine if you have it, preferably home made organic….but whatever..
-A fresh lemon squeezed.
First cut the pork belly up into small pieces and get em cooking on medium heat..(possibly higher, I think our stove potentiometer is OFF, and so it runs hotter ). Or better yet in a George Foreman where you don’t need to wear a HazMat suit to cook em.
Then when they are about half cooked put em preferably in an Iron Skillet and start cooking the little pieces of pork belly.
Add the cut up onions , and after the onion is getting clear…. (or even better if you have the time to caramelize em…. cook em till they are brown and sweet) ….. but whatever…
Then once the onions have cooked a ways and the pork belly is nice and bordering on Crisp…. add in the zucchini.
Now you can add in some wine…or water…
not much, just enough to steam the the ingredients for a couple or three minutes
Meanwhile in another little skillet cook the salmon on a low heat in a little water with a lid on it. …basically steam it. OR bake it till it’s done.
When it is at a point where it crumbles nicely…. break it up in small pieces and remove all the bones….
Then add it into the Zucchini and onion.
Cook it up till it’s evenly warm, then turn the stove down to medium low and add the Eggs.
Keep stirring, you don’t want the eggs to sit on the pan long enough to get brown…. keep it moving till the eggs all cooked.
Then when it’s basically done add in a bunch of dill, Squish the juice out of as much garlic as you want…(about a whole one for this family) and a load of capers and stir around a minute or so..
Then serve. With some sauerkraut on the side (to mix in)
Pour a little fresh lemon juice over the top..
And serve to the hungry hoards.
You better be sitting down because it’s so good it’ll make you weak in the knees.
This will make a fair amount and it’s really good cold on top of a nice green salad, so leftovers are wonderful.
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