Man, this spring… I’m going to start off the post with a bit of a downer, but I do have a question for my fellow cooking/baking-types. A few of my friends have been diagnosed with cancer over the last couple months. Most are undergoing surgeries and/or radiation and have great prognoses. One, however, not so much. I’m on a meal train for the one whose cancer has metastasized, and they have live-in caregivers right now plus a toddler to take care of while the husband works.
What meal ideas do you all have for 4 adults and a toddler that would be nice to reheat? I’ve looked around at what to make for chemo patients, etc., but thought I’d ask the collective wisdom here.
And on to what is going to be a short double post! I had done some whirlwind cooking a month or so ago and had completed all recipes through this week’s, so here we go for remembering!
Pork with Mangoes and Lychees
I bought canned lychees back in late 2014. I saw them at our local asian grocery store and snapped them up since I knew we were going to be making this dish soon. Mangoes are pretty much always available here so I wasn’t worried about that.
Plated, this dish wasn’t much to look at. I served with a cardamom-riced cauliflower riff on Dorie’s pilaf with a spinach-corn-blue cheese salad. Though it wasn’t much to look at, it sure tasted fabulous. We all loved it, and that includes Miss Picky Pants.
This was a prettier dish to make, though you can’t see the lovely green avocado layer in this photo. I bought the fish for this in my trip to the fish market on the harbor and then I had a huge seafood weekend. I don’t know if I’ve ever eaten raw salmon before this. I actually asked the guy at the fish market which salmon he thought I should get for tartare: the choices were scottish farmed, wild coho, wild sockeye, and something else that I can’t remember. He said, “Definitely the Scottish.” I’m glad I asked because I wouldn’t have chosen it, having been told that farmed salmon is the least healthy in terms of those Omega-3s. That said, I’m willing to bet the Scottish salmon’s milder flavor makes it perfect for tartare.
I don’t think I used as much lime as everyone else since my lime was a bit dry as I was trying to supreme it. I think I added a bit of lemon juice to the salmon to make sure there was enough acid for it to “cook.” This was loved by all the adults. Miss Picky Pants refused to take even one bite, which is fine. I’ll definitely make this again. Unexpectedly delicious!
So much for a short post. 🙂