Chicken Rundown

Feb 6, 2012 by lovelypantry

 

 

Today’s recipe came to fruition from a simple request from a friend on Facebook. “Lyn, do you have a recipe for Rundown?” I love questions like this. Really I do.

I’ve only had Rundown twice in my life. It was Mackerel Rundown. And it tasted so GOOD. I had it with boiled dumplings and boiled green bananas. It wasn’t an attractive dish, but it was very nice. Which explains why I had it a second time. Rundown always seemed to be an exotic dish in my eyes. It was not a dish that was prepared in my own home growing up, and I had not met anyone who made it until I was an adult. Furthermore, I thought there was only one type of Rundown ~ Mackerel. As I jumped into my research, I found out that Rundown itself is in fact the sauce (Coconut Milk) in which the mackerel is cooked in. It only stood to reason that you could use Chicken. Right? I did see some recipes out there on the internet but they did not seem to be exactly what I wanted to do. So I just did it how I felt comfortable. As long as the basic ingredients are present, I’m quite happy to call my dish Chicken Rundown. Thanks to “Farmgirl” for asking me and getting my creative juices flowing!

It tasted good. Yes, I’ll make it again. I’ll even make it with scotch bonnet pepper! Maybe.

I served it with rice because I felt it paired better than if I tried to serve it with boiled dumplings.

 

 

 

I think this came out quite well. I’m toying with the idea of a vegetarian version using root veggies. Hmmmmm….

 

Happy Monday! Have a splendid week 🙂

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Steamed Salmon with Lemon and Thyme

Oct 24, 2011 by lovelypantry

I will forever consider myself to be a lifelong learner. If I’m not learning new things, I’m not growing. Ever since I discovered my love for cooking and healthy eating, my desire to learn new recipes, foods, and techniques has grown tremendously.

I am very fond of Salmon and  I’ve prepared it in various ways, but how long before I’ve exhausted all the methods that I know? Steaming fish seems simple enough if you have a steamer of some kind. But what if you don’t? How can Salmon be steamed with just a few items that you already have in your kitchen? I recently learned of a very simple technique where I enjoyed the entire process in its simplicity.

Salmon really is a beautiful fish.

 

 

The original recipe called for fresh Dill which I did not have at hand (surprise, surprise). Instead, I used some Thyme that I had drying which did the trick perfectly.

 

Ingredients:

2 Salmon Fillets

1 Lemon, thinly sliced

Few Sprigs Thyme

1 Red (Or green, or yellow…) Sweet Pepper, thinly sliced

Salt & Pepper

1 Tsp All Purpose Seasoning

 

Preparation:

1 Large Skillet

1 Plate that fits into the skillet leaving some space around the diameter (an inch is good)

Aluminium foil rolled and formed into a ring

Water

 

Place foil ring into the skillet with some water. The foil itself should not be submerged at all. Place the plate on top of the foil, pressing down gently, ensuring stability.

 

 

Line the plate with a few slices of lemon. I used 2 rows with 3 slices in each. Add the Salmon on top of the lemon. Add the thyme (or fresh herb of your choice) between the fillets. Season the salmon with salt, pepper, and any other desired seasoning. Go light. Salmon does not need to be over-seasoned.

Place a few slices of sweet pepper on top of the salmon so that they overlap.

 

 

Did I mention that Salmon is a beautiful fish?

 

 

Cover the skillet and bring to a boil. This should take about 10 minutes. Reduce the heat and simmer until the salmon is cooked though. This should take about 15 minutes more.

 

 

The salmon is cooked when it is no longer pink and flakes easily with a fork. The smell is wonderful. You probably won’t be able to wait too long before you have this. I suggest you have your plate ready!

 

 

I served the salmon with some string beans. I enjoyed it. I know that you will too. You can use this technique with any fish, and try using different seasoning. Cooking is a journey in experiments. Give this a try!

 

 

I’d like to thank Everyday Food for sharing this technique and allowing me to share it with my readers.

 

Until next time, take care of you.

 

~Lyn

 

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