pmk: what is the point?

have you ever seen iron chef?  i love iron chef.  they get the best chefs from all walks of life and gather them together in a huge “kitchen stadium,” play dramatic music, and have culinary showdowns using ritzy ingredients.  shaved black truflle, foie gras, filet mignon, aged cheeses, squab, shark fin and all kinds of other beautiful delicacies make their way into the cooking.

i like to watch the hour long episode (cheering all the while for the chef i want to win) on the edge of my seat, biting my nails during the judging portion.  when they pass the verdict, i invariably boo or affirm the judges decision in a very vocal manner.  and then i get up and go back to my normal life.

it is at about this point in time that i realize i don’t live in kitchen stadium.  i live in a tiny apartment with one room.  my kitchen has an electric stove with two burners and a temperature control that consists of four buttons (labeled 1, 2, 3, and 4 respectively).  i don’t have any shaved black truffle or foie gras or filet mignon.  i have eggs, pasta, chicken, bread, onions, and garlic on hand.

and that is what the poor man’s kitchen is all about.

i don’t have the financial means to make foods commonly recognized as “delicacies,” so i make my own.  i use produce from my friend’s farms when i can, and go fishing on occasion, but other than that i buy all of my groceries at the local grocery store.  the point of this blog is show you that, with nothing more than common foods, a little bit of time, and your own imagination, you can live a life chock-full of filling, beautiful, and delicious food.

and you can share that life with others, which is what it is really all about.  have friends over, drink a little wine or a few beers, and cook up a storm.  the camaraderie and hard work will make the food taste better than you ever could have imagined.

and then countless recipes sprang out of the woodwork.

i’ve been posting and cooking, and cooking and posting, and drinking coffee, and then cooking and posting some more.  occasionally, i even sleep.

but that archiving stuff, i’ve been neglecting that.

and so, in one fell swoop, i’ve decided to upload a boatload of recipes that have been skulking menacingly on the hard drive of my computer.

give them a quick once over if you have time, and should you feel the need, try cooking them once or twice and tell me what you think.  constructive criticism only makes us better, and i could certainly do with a little improvement.

mahimahi, pan-seared and swimmingly sauced.

sauce week continues uninterrupted.

sauces 4, 5, and 6 called for a slight change of pace.  sauces 1 through 3 were given the honor of adorning chicken breasts, and i think that may have been a little too easy for me.  so tonight i decided that only my favorite fish would do.  mahimahi, referred to by the japanese as shiira, has a super fresh white meatiness that is second to none.  moreover, it is notoriously tough to cook well.  the whiteness of its meat carries a downside; when cooked too much, it becomes heinously dry and nearly inedible.

i decided to challenge myself.  for the past few days i had been thinking about which sauces would be able to transform such an already magnificent fish into a masterpiece.  i decided on a garlic cream sauce, a shiso pesto, and a spicy mango sauce with mint.  i think everything went swimmingly.

feast your eyeballs.

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