Oh gosh – lessons in biking…
Today’s weather screamed SUMMER, so I took the opportunity to break out my bike and go for a ride in the sunshine! I dusted off the ol’ Trek mountain bike and started peddling.
Eek. It was hard, people…real hard! My thighs were burning 30 seconds into the ride! I thought to myself, “What the heck? I know I haven’t biked since last summer, but seriously, am I that out of shape??” Convinced that was the case, I soldiered on and made a pit stop at my parents house a little while later. We sat, we chatted, I had some gummy bears… Awhile later my parents walked me out and as I was riding away they exclaimed in unison, “Oh, honey!” Um, yes?
My bike tires were completely. flat. Completely flat, I’m telling you! No wonder it was so difficult to peddle! Although, I’ve never been so happy to have flat tires in my life. It was pretty pathetic thinking I was that out of shape! My Dad pumped them up for me and they were as good as new. So, bike enthusiasts, be sure to check your tires before hopping on this Spring!
Side story: Don’t worry, my Dad started crying as I peddled up and down the street, testing out my newly inflated tires. “Just like when you were a little girl,” he sobbed. Yeesh! My Dad is the most sensitive man on the planet! Love you so much, Dad! (IGE & IDE circa, ohhh, 1986?!)
Oh, check out the gorgeous crab apple tree in my parent’s front yard. It’s so dreamy!
I wish Ben and I had one of these in our yard!
Crab apple trees remind me of cherry blossoms, which reminds me of Japan. And you all know how I feel about Japan.
Allllrighty. What’s for dinner? Salmon with Sweet Corn Maque Choux!
The recipe’s flavors are centered around Emeril’s Creole seasoning blend, or “essence“. It combines garlic & onion powders, cayenne pepper, oregano, thyme and a bunch of other spices to really “kick up” whatever it’s added to!
I used the essence to season the beautiful, fresh salmon filets I picked up at Costco this weekend. Costco seafood is a Godsend for us Midwesterners – it always tastes so fresh!
I seasoned my filets very liberally – they were thick!
The red bell pepper and corn get nice and soft during a quick 10 minute sauté & steam.
When the maque choux was about half way done cooking, I heated ~2 teaspoons EVOO in a skillet on medium-high heat, and laid my filets – skin side down – into the oil. Careful – it splatters a little!
When the skin side was done, I flipped the filets, added 1 Tablespoon of EVOO and removed the skin.
It’s so much easier to do it this way, then when the filets are uncooked!!
After a few more minutes, those babies were DONE! Out of the pan and onto a plate to rest while my maque choux finished up.
In the blink of an eye, it all came together. WOW!
Don’t tell anyone, but I semi love it when my pan-seared salmon is a little bit oily. It’s just extra virgin olive oil, and it makes the crispy crust so decadent!
The essence seasoning creates almost a blackened salmon effect. It has just a little bit of heat and so.much.flavor!!!
Crispy and flaky, yet tender on the inside. And I seriously want to make that maque choux every single week. It’s so sweet, savory and spic-ay – LOVE IT!
Yum, yum, yum. You’ve got to try this dish. It’s the closest to replicating the lunch I had at NOLA as I’m going to get – droooooool!
In other news, dear readers, I must apologize because I have been absolutely wretched about returning emails this past week. Bear with me – I promise I’ll get back to you just as soon as I can!!
Are you more like your Mom, Dad or another relative?
I am a good mixture of both my parents, I think. I’m sensible like my Mom and passionate like my Dad!