I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, September 22, 2008

Cockeyed Response

My great aunt Mimi had a tendency to get tongue tied now and again which led to a lot of laughter and some very funny memories. There was the time that pussy willows became pissy willows but nothing beats what came out of her mouth during one of our summer vacations in Canada. While in Canada we always went to this one restaurant in Belleville Ontario that was known for their sticky garlic ribs. The sauce was black as tar, very sweet and very garlicky. They never served these as a meal only as an appetizer which was always disappointing. So during one of our annual visits to this restaurant while waiting for our appetizer of ribs, we perused the menu trying to decide on an entrĂ©e. My aunt Mimi thought that their Glazed Sockeye Salmon sounded very good and waited her turn to place her order. The waiter by the way was a very young Asian gentleman who spoke very broken English. Now it is my aunts turn to order, she looks at this young man and says; “I see that you have Cockeyed Salmon on the menu”. This young man for what ever reason took offense and said;” No Cockeyed anything lady, our fish fresh, eyes good. No Cockeyed, no Cockeyed”! While we were all hysterical laughing the poor waiter just looked at us disgusted and confused like we were some wacky tourists.

Bourbon Glazed Salmon

1/2 cup of bourbon
1/2 cup of virgin olive oil
3 Tbsp. of soy sauce
3 or 4 thick salmon fillets or steaks (each about 8 oz.)

Preheat oven to 450 degrees

In small bowl, combine bourbon, olive oil and soy sauce and whisk until blended. Wipe salmon with damp paper towels. Line baking pan with aluminum foil and place salmon skin side down. Brush salmon with basting mixture and bake, uncovered, basting 2 or 3 times, until fish flakes easily when tested with tip of small knife, 15 to 20 minutes.
In small saucepan, bring remaining basting mixture to a boil over medium high heat. Reduce heat and simmer 3 to 4 minutes.
With spatula transfer salmon fillets to dinner plates and serve basting mixture on the side.


Lea-Ann said...

That's a great story about the cockeyed salmon!

Julie said...

Thank you, Lea-Ann

Reeni said...

That is hilarious! Your salmon recipe is so simple but extremely delicious!

Julie said...

Thank you, Reeni

Nik Snacks said...

Awww, poor waiter LOL

I've never made salmon with a glaze before. I need to get my hands on some bourbon...

Julie said...

Thanks, Nikki

Judy said...

What a great story and recipe. This is a must try. I love Salmon.

Julie said...

Thank you, Judy

Judy said...

You always have the best stories. And the salmon is definitely a "must try" I love salmon but can only cook it when I'm cooking for myself. But that is okay with me!!

Julie said...

Thank you, Judy