Instead of showing you some the of photos that are going into the book, I thought I'd show you one that isn't.
This is a photo of Indonesian Beef Satay with Peanut Sauce. I do looooove the photo, however, I'll have to re-shoot.
Let's play! Can you guess why?
You will LOVE this free drawing, my friends...read on!
Also in the Tampa Tribune
Buying fish at the supermarket is one of those things that make me nervous. First off, the only thing I can ever afford is farm-raised tilapia from who-knows-where and whatever the fishmonger has on sale. Secondly, cooking fish is finickier than chipmunk in heat – 60 seconds is all that separates a moist, tender fillet from a dry, tough, overcooked rain jacket. Do I risk $16.99/lb for a grouper or $24.99/lb for monkfish? If the fish isn’t sushi-grade, is it ok to cook medium-rare? What if the recipe I found in the cookbook sucks and I end up with an inedible dinner? What if I misjudge my timing?
The poor fishmonger watches as I stand in front of the glass case, wringing my hands, calculating the price/risk index for each fish on display. Most days, I’ll opt for nice hunk of salmon, as my pocketbook is comfortable with the ratio of $9.99 per pound x high-fat content that it almost impossible to overcook.
A couple of weeks ago, a company called Kona Blue, overnighted to me a few pounds of a fish called kampachi to try. It’s Hawaiian yellowtail, sustainably raised off the coast of Hawaii at their farms. Like salmon, it’s chock full of Omega 3 oils, so it’s succulent, firm and rich. The best part is that it’s raised in a clean, controlled setting and it’s sushi-grade.
The kampachi fillets were one of the most beautiful, moist fish I’ve ever cooked at home. The true test was that I even accidentally overcooked the fish, because the moment the timer went off, something called, “sibling rivalry” screamed from the other room and demanded my immediate attention.
The price/risk ratio? Well, it’s expensive if you mail order from Kona Blue. $17.00/lb for fillets plus $35 for FedEx. Ouch. But some of the best restaurants in town and a handful of markets carry the fish. Here is a partial list of retailers and restaurants.
Tampa & Sarasota Readers: Tampa, FL restaurants are not listed there, but you can find Kona Kampachi at Roy's, Bern’s, Sidebern’s, Mise en Place, Lakeland Yacht Club, Grand Hyatt Tampa and the Tampa Yacht Club. I just visited Whole Foods in Sarasota and they LOVE Kona Kampachi. Call or visit them and tell Ryan the fish manager that you want him to order! They have it sometimes, but the more people who ask, the more available the fish will be!
It’s certainly a fish that I’d beg or bribe my local fishmonger to carry.
But, my dear friends, I’ve got a surprise for you. Kona Blue has graciously given me some prizes to give away – packages of super-fresh Kona Blue Kampachi overnighted to 3 randomly chosen lucky winners. The fish is packed with tons of ice packs, and will arrive on your doorstep fresh as ever. I don't know how much they are sending to you, but I have a feeling it will be more than your entire family can eat in one sitting.
Oh, and since it's sushi-grade, you can eat it like sashimi with some soy and wasabi.
All you have to do is comment below! Accepting entries until Saturday morning after my morning coffee lunchtime...whenever that will be. Oh, and for my international friends, I don't think Kona Blue can ship overnight internationally, but enter anyways, and if you win, I'll personally ship you something nice....a box full of Steamy Kitchen goodies. Maybe some wonderful American spices, sauces, gadgets, books? Dunno yet, but I'll send something extra special.
Caption me! What the hell am I saying???
(no, your screen isn't dirty - I had to snag that off my TV by taking a pic of the video. The smudges? I was watching Anthony Bourdain on TV and was either practicing kissing him like a lovestruck teen or trying the new scratch 'n sniff feature on his show)
The station called me Monday morning as I was rounding the kidlets up to go to school. "We need a chef to come on air this morning! Can you do it?"
Good thing I had my Wonder Woman cape in my purse.
and good thing I had ingredients in my freezer and pantry for Firecracker Shrimp. Otherwise, I might have been forced to cook Spam 'n leftover fish scramble with a stale Cheetos crust and frozen raspberry puree.
Video here - just click on the "Featured Video" link.
***
from the Steamy Kitchen Tampa Tribune column
Part of being a good parent is teaching your kids how to eat well, you know, the whole balanced meal and limiting junk thing. Yes, I know my responsibilities well. But seriously, most kids these days register only 3 taste sensations: sweet, salty and gross. As a lover of all things delicious, the concept of “eating well” is just not enough. I want my kids to experience the goofy giddiness that follows a spoonful of the most decadent, smooth, rich chocolate pudding. Twirl with delight as they pop a sugar-snap pea open and discover bright green jewels inside. Oh, but it doesn’t end there.... (more...)
I'm not on the front page, thankfully. But I am in the food section!
This is my debut as a weekly columnist in the Tampa Tribune newspaper! I'll be in there once a week with a "Steamy Kitchen" column.
To my dear Creative Loafing....
We’ve had a whirlwind of a romance these past 6 months. You’ve been a wonderful partner but, sadly, I must go. I’ve found someone else. And no, I’m not fucking Matt Damon.
There’s no easy way to break up, except to just tell the truth. He’s older, more mature and…sigh…has a bigger masthead. I’d be lying if I told you that size doesn’t matter, because right now at this stage in my life and career, it does.
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
