I have eaten nothing but cookies for the past 10 days straight. Well, that's not exactly true-on Christmas Eve, I did use a teaspoon to slowly polish off about 2 cups of mocha buttercream left over from making the
bûche de Noël
. And that was before the slab of roast beef and the mound of Yorkshire pudding and the vat of gravy and the Christmas pudd…
Oh crap! Just writing about all that made me so hungry I had to go make a plate of leftovers. Anyway, as I was saying, there was absolutely none of this "moderation" business going on during the entire latter half of the month of December and, as a result, I am now muffin-topping over my fat pants. Not good, people! Something must be done. I gotta cool it on all foods fried in beef fat and relearn how to eat green beans without blue cheese, walnuts and bacon sprinkled all over them.
I know many of you are fretting over the same thing, cursing those jerks who sent you that damnable Harry and David Tower of Moose Munch and Other Horribly Fattening Delicious Things. Whatever happened to sending a crate of fruit? If somebody sent me pears instead of dark chocolate-covered nuts and popcorn, then maybe I wouldn't weigh as much as a moose! Sorry, I know I sound ungrateful (and in denial), but really, I'm fully aware that the problem isn't my very generous friends and family, but rather the simple fact that I am a total pig.
So here's what I'll be making for dinner, just as soon as I polish off the rest of the roast pork and mashed potatoes and spritz cookies.
Grilled Salmon in Banana Leaves with Fennel and Grapefruit Pico de Gallo
I like to serve this salmon with white rice and a side of lentils or black beans. If you choose to make the black beans, here's a tip: Simmer them with a teaspoon or so of dried
epazote
. In Mexico, this herb is a common additive to beans because it is a very effective, natural version of Beano. Seriously. It works.
Look for dried
epazote
and frozen banana leaves at El Paisano market (3140 Cerrillos Road, 473-4800). Try to buy salmon that still has skin on the bottom-it tastes better and is easier to cook.
Serves 4 to 6
1 package frozen banana leaves, thawed
1½ pounds salmon
Salt and freshly ground pepper
Zest and juice of 1 lime
2½ cups Fennel and Grapefruit Pico de Gallo (recipe follows)
Preheat your gas or charcoal grill to medium high.
Wash and pat dry one large banana leaf. If necessary, trim it to approximately 1 foot by 2 feet. While you're at it, cut off one long, skinny piece to use for tying up the package.
Put the salmon, skin side down, in the middle of the banana leaf. Sprinkle liberally with salt, pepper, lime zest and juice.
Wrap the salmon as if the banana leaf were aluminum foil and you were preparing it for the freezer. Tie the packet securely with a long strip of banana leaf.
Put the packet, with the salmon skin side down, on the grill and cook 10 to 12 minutes, or to your desired level of doneness. Transfer the packet to a serving platter. Using a sharp knife, cut through the banana leaf to expose the fish. Present it this way at the table, alongside a bowl of Fennel and Grapefruit Pico de Gallo.
Fennel and Grapefruit Pico de Gallo
Fresh fennel has a pleasantly crunchy texture and a slightly sweet flavor that is a milder version of anise or licorice. It is a good source of vitamin C, fiber, folate and potassium. And it tastes great-so don't be a wuss, just try it! Fennel and citrus is a traditional winter pairing, but fennel is also wonderful when braised with leeks, roasted beneath a pork loin or tossed into a green salad. Try it!
Makes about 2½ cups
2 pink grapefruits
1 bulb of fennel
1–2 jalapeños, stemmed, seeded and minced
2 shallots, minced
Salt, to taste
First, you'll need to segment the grapefruits. Using your sharpest knife, slice away all of the peel and white pith from the fruits, then use a paring knife to cut the grapefruit segments away from the membrane that separates them. Cut each segment into about 5 smaller pieces.
Next, slice about 1 inch from the bottom of the fennel bulb and discard it. Remove the feathery stems and save them for garnish. Slice off the top 3 inches of stem and discard them. Dice the remaining fennel into pieces about the same size as the grapefruit pieces.
In a bowl, toss together the grapefruit, fennel, minced jalapeños and shallots. Season to taste with salt and allow the mixture to rest 30 minutes while the flavors come together.
Tell me where to eat! I need your input. Send all of your tips, gripes and raves to
.
