News The Morning News
posted by July 31 at 7:27 AMon
Um, So Now He’s a Girl? Or a Baby? Or Something?: Obama’s being “hysterical” and “fussy,” according to McCain camp.
Stepping Down: Scandal-plagued Israeli Prime Minister Olmert.
Surging: Oil prices increase to nearly $127 a barrel.
Relief: Bush signs housing-assistance bill.
Finally: House gives FDA power to regulate tobacco.
Classy: Republican Rep. Pete Sessions defends his Vegas strip-club fundraiser.
Censored: Olympic committee will allow Internet censorship during the Summer Games.
Of Course He Does: Bush threatens to veto pay equity act.
Recipe of the Day: Seaweed Salad with Watermelon Radishes and Garlic Scapes, Grilled Mackerel (recipe and photo via Wrightfood)
1 large mackerel, filleted
1 watermelon radish (or two or three plain pink radishes)
1 small handful of garlic scapes
1 shallot, peeled and diced
thumb sized piece of ginger, grated
3 shiso leaves, cut into thin strips (chiffonade) (if you cannot find shiso, use a mix of basil and mint)
seasoned rice wine vinegar
two of three different varieties of dried or fresh seaweed – preferably smaller species, not the wide sheets
Rehydrate the seaweed according to package directions. If it requires heating (doubtful), then allow the seaweed the cool right down before putting the salad together.
In a small bowl, mix together the diced shallot and grated ginger. Cover this completely with the vinegar. Let this sit for 5 minutes.
Trim up the garlic scapes if required. Using a Japanese slicer or mandoline, slice the radish crossways into very thin slices. Cover with a damp paper towel, to keep them from drying out.
Toss the mackerel fillets in a little sesame oil. Season generously with salt. Preheat your oven broiler to medium/high.
Get a wok hot over high heat. Add a splash of sesame oil. Toss in the garlic scapes, and fry for a few minutes, until they have got a little color to them and are a little softer to bite.
Pop the mackerel under the broiler, skin side to the heat. Cook the fillets for about 5 minutes – or until the skin is nicely colored and the flesh is cooked all the way through.
To make the salad: Mix the seaweed with the radishes and garlic scapes. Add the shiso leaves, and gently toss.
Spoon this out onto plates, and pour over a little of the dressing – making sure you give a decent helping of the ginger and shallot.
Serve the mackerel on the side, with a little pickled ginger and sushi rice.