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Salmon Head Soup (Ukha)
Salmon Head Soup (Ukha)
I know what you’re thinking. Why would anyone want to eat fish head soup? Well, let me tell you something. There is a ton of meat within that fish head; creating some of the most flavorful fish stock known to man. You are also utilizing a part that gets thrown away by people who don’t contain the knowledge of its greatness. Sure, it takes a little effort to pick the meat off the head. But it’s well worth it.
Servings: 2
Ingredients
- 2 tbsp butter
- 1 small yellow onion diced
- 1 large salmon head
- 2 medium potatoes cut into 1” cubes
- 5 dill stalks
- 2 bay leaves
- water
- 1/2 cup heavy cream
- cracked black pepper to taste
- salt to taste
- 2 tbsp dill finely chopped
Instructions
- In a large pot, melt the butter over medium heat. Sauté the onions for 5 minutes.
- Add in the potatoes, dill stalks, bay leaves, and salmon head. Fill with enough water to cover the salmon head. Simmer for 20 minutes.
- Remove the head, dill stalks, and bay leaves from the pot. Let cool. Pick apart the head meat, cheeks, eyes, and cartilage from the head and return to the pot.
- Pour in the heavy cream. Season with salt, pepper, and the chopped dill. Simmer for 5 more minutes.
Sicilian Anchovy Pasta
Sicilian Anchovy Pasta
This pasta is absolutely amazing and simple to make. Spaghetti gets tossed in a simple anchovy garlic sauce with breadcrumbs and parsley. The pasta is rich with the briny essence of the anchovies; the breadcrumbs giving it a nice texture that shows that not all Italian pasta is saucy. Really to me, it tastes like a caesar salad dressing without the mayonnaise; which is fantastic. One of the best parts is that it’s ready in 15 minutes.
Ingredients
- 1 lb dry spaghetti cooked Al dente
- 1/4 cup olive oil plus more
- 2 oz anchovies finely chopped
- 4 garlic cloves minced
- 2/3 cup bread crumbs
- 1 cup parsley chopped
- 1/4 cup parmesan cheese grated
- cracked black pepper to taste
Instructions
- Heat up the olive oil in a large saucepan over medium heat. Add in the garlic and anchovies and cook for 2 minutes.
- Turn off the heat and stir in the breadcrumbs.
- Add in the parsley and cracked black pepper.
- Toss the cooked pasta with the anchovy sauce.
- Toss with grated parmesan cheese. Season with more cracked pepper to taste.
Tacos Vampiro
Tacos Vampiro
Tacos vampiro originates from the Mexican state of Sinaloa. The corn tortillas get a browned cheese crust on the top. The tacos are then served with a protein, usually carne asada, cilantro, onion, and a salsa. They can be eaten open-faced, like a tostada, or like a regular taco.
Ingredients
- 2 tbsp vegetable oil or lard
- 1 cup shredded cheese mozzarella or Monterrey jack
- 4 corn tortillas
- 1 cup protein of your liking; cooked
- white onion finely chopped
- cilantro finely chopped
- hot sauce
- lime wedges
Instructions
- Heat up 2 tbsp of cooking oil or lard in a large nonstick sauté pan or griddle over medium low heat. Add in 4 mounds, a 1/4 cup of shredded cheese.
- Place a corn tortilla over each mound. Cook for 4-5 minutes until the cheese creates a crust.
- Flip the tortillas cheese side up.
- Add the protein and cook for a minute. Remove from the pan.
- Top the tacos with onion, cilantro, and hot sauce of your liking. Serve with lime wedges.
