Pan-Seared Salmon, a Bryce * Original

Can't take credit for this one! Although I can add some pointers based on what I observed:

Start with about 2 lbs. of salmon fillets, skin on.

Use a nonstick pan.

We used our cast iron which normally is great, but even with EVOO in the pan, the skin got stuck a bit too much. So go with a nonstick for this one.

In the pan, heat EVOO and about a clove of minced garlic. Put the fillets in, skin side up and sear for about 3-4 minutes. Add a splash of lemon juice.

Turn the fillets over to be skin side down, cook for another 3-4 minutes, and season with black pepper. He said this was a total cooking time of about 8 minutes.

And that's it! The searing should look like gray on the pink of the salmon. Add another splash of lemon juice when serving.

We had a side of wild rice, but any quinoa, potato or salad would work too. Fyi, this will leave a lingering smell in your house so do it when you can open windows.

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Pasta with Oil & Spices

So rather than go to the store yesterday after work for some fancy-pants ingredients needed for a new dish, I went for a run instead. There will be no running today in this rain, so new dish will be tonight. Last night I made Rhys's favorite pasta, which I've shared here before but it's worth revisiting. And, there's a picture this time! Cook 1 lb of mostaccioli (this will feed an army, so cut in half if you're not feeding, well, an army). Once the pasta is cooked and drained, return it to the pot and add 1/4 cup of EVOO. Add a little more if all the pasta isn't nicely covered with oil. Add a lot of oregano, about 2 tbsp but adjust to taste. Add black pepper, about 1 tbsp. Top with crushed red pepper to taste, depending how spicy you like it. And that's it!

We ordered Jimmy Johns and you can blame Fox New

So late yesterday afternoon Fox 32 here in Chicago requested to interview Justin from (name redacted) again, since Pritzker discussed the decontamination unit in his briefing. All well and good, except we spent the early evening pulling together a briefer, updated messaging, waiting with baited breath for the Zoom link to come through, etc. (Side note: shout-out to (name redacted) for being an absolute machine with briefers I'm requesting at literally a moment's notice all week!). We thought the interview would run at 5:45 so I watched the whole damn newscast, only to learn they recorded it and used it at 9pm! By the time I was finished I hadn't gotten to the store, we had no food, and ended up ordering delivery. So boooo Fox News!

Grilled corn on the cob

Personally, I'm really worried this country is going to go insane over Memorial Day weekend and have parties that lead to a spike in infections, but if you happen to have a safe social distancing BBQ, try this: For 4 ears of corn: Melt 4 tbsp of butter (1/2 stick), I use a saucepan over low heat because when I try to do this in the microwave it explodes. Mix in a couple teaspoons of black pepper and salt in the melted butter. Remove husks and rinse the corn cobs, then lay out pieces of foil, about 12"x12". You'll want to do this assembly-line style so have the foil laid in a pile. Take each clean cob, lay it on a piece of foil, and brush with the butter/salt/pepper mix all over until it's covered. Wrap each one in the foil, making sure they're completely wrapped up so the butter doesn't drip out while cooking. Grill for about 20 minutes, turning repeatedly. Bryce always starts the corn before the rest of the meat or meat substitutes being gr

Rose's Cooking Through Covid

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