Several days after getting used to the house, he found Kia's toys. He has a particular fondness for the nylabone and the ball on the rope. Jumping on the furniture habit is mostly broken, but he forgets every once in a great while. We took him camping Memorial Day weekend and discovered he doesn't like his kibble "straight". Nope. NosirreeBob. Won't touch the dry stuff - he must have some wet food mixed in. Little guy can be stubborn when he want to be!
Andy also let it be known that he wants nothing to do with being crated at night. Not even gated in the closet (No worries! We don't have closet doors! It's an open closet.). He wants to be near his people. Crate is going back to Petco because his inside manners have been very good and we'll keep reinforcing those.
This weekend though he hurt his paw and is favoring it now.
With everything that's been going on the past couple of weeks, new recipes have been super simple:
Cedar Planked Salmon with Herbs (Fine Cooking, May 2011)
Super simple, tasted great. I find the hard part is getting my planked soaked enough. It's and odd shape and doesn't fit in any bucket well. I served with some fresh veggies and some homemade tartar sauce.
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
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| Picture from FineCooking.com |
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil
In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats.
Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.
Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.
Open Faced Blackened Catfish Sandwiches (Ckng Lght, June 2011)
We really liked these. The spicy fish is tempered with the creamy and crisp cabbage-carrot slaw. Use less ground red pepper if you don’t like things spicy. My only complaint was my ‘sourdough bread’ wasn’t very sourdough-y. I really like the tang of a good sourdough and , well, my store bought version was sorely lacking.
1 3/4 teaspoons paprika
1 teaspoon dried oregano
3/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) catfish fillets
2 teaspoons olive oil
1/3 cup plain fat-free Greek yogurt
3 tablespoons fresh lime juice
1 tablespoon honey
2 cups packaged cabbage-carrot coleslaw
1 cup chopped fresh cilantro
4 (1-ounce) slices sourdough bread, toasted
1. Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with paprika mixture. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes on each side or until desired degree of doneness.
2. Combine yogurt, juice, and honey in a medium bowl. Add cabbage and cilantro; toss well to coat. Top each bread slice with about 1/2 cup slaw and 1 fillet. Top each fillet with remaining slaw
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