kruizing with kikukat

Monday, January 19, 2015


I am glad today is a holiday.  I really hate Mondays this year.   My students (the ones I grade) are great, but there is another component to Mondays which just makes me want to gag.  Best I stop there.

Before I go on, I'd like to congratulate the Ohio State Buckeyes for winning the National Championship.  I was glued to the tube the entire game.  I waited all season long for that. . .or at least since October 2nd.  A big mahalo goes to The Help for cooking dinner so I could watch the game.

I was hoping to make it to Costco this weekend, but it just didn't happen.  I had too much to do.  I'm preparing for a presentation this week, and I didn't want to just "wing it".  These people deserve better.

I am also working on a post for blog reader BrendaC.  I should have a post for her real soon. 

This week, although a short work week, will be very busy.  In addition to the presentation I'm giving, Kikukat Dad is having a birthday later this week.  His "new" favorite restaurant is Sansei, although he keeps hinting about Ruth's Chris Steak House.  If his birthday fell on a weekend, I would take him to Waikoloa for dinner, but since it's falls on a weekday, I will just invite him over for dinner. 

Of course, the invitation begs the perennial question, "What to make?"  Given that it will be a workday (for me, not him), the menu needs to be uncomplicated.  I think I'll ask The Help to cook some rib eye steaks.  I can do a Caesar salad, and we can get him a birthday cake for dessert.  But every time I have Kikukat Dad over, he seems to enjoy having something to pick on while waiting for chow time.  I've had boiled peanuts, roasted almonds, and spicy edamame before.  I think I will make some gravlax for him to munch on this time.  Gravlax is fancy, and since dinner is so simple, I think the gravlax would be appreciated.

I love gravlax, and Kikukat Dad loves it too.  I made gravlax last year and shared some with him.  It isn't difficult, and it is much better than any lox sold at the market.

For clarification purposes, especially for the relatives who are reading this, gravlax is NOT the same as the smoked salmon in the box from UGeo.  Gravlax is cured, not smoked.  No heat is used to make gravlax.  Gravlax might be more familiar as "lox", as in "lox and bagels". 

My family enjoys lox.  One of my relatives even brought it to a family party, much too the dismay of my late  uncleR, who had given specific instructions as to what everyone was to bring.  Ignoring uncleR's request, HE brought a platter of lox, bagels and fixins to the party.  While delicious, the platter stuck out like a sore thumb.  Kikukat Mom likes to eat gravlax plain.  I like it atop a bagel slathered with cream cheese and a sprinkling of capers.  It's good in sushi too.  Sushi Bar Hime makes a roll with lox, cream cheese, and asparagus.  The Help suggests using a sharp knife to slice it thinly across the grain for picture-worthy pieces.  He prepped the gravlax for the pictures (a good thing since I'd butcher the delicate flesh with my beast Henckels knife).

If I begin the process tomorrow, the gravlax will be ready in time for the birthday dinner.  I guess The Help will need to pull up his big boy pants, pinch his nose, and go to Suisan for a slab of salmon tomorrow.  While The Help likes eating salmon, he finds the smell of Suisan utterly unappetizing.
click on recipe title for printable recipe

     2 lb piece of salmon with skin
     1/4 c rock salt
     1/4 c sugar
     fresh dill, coarsely chopped

Wash and dry salmon.  Place skin-side down on a large piece of plastic wrap.  In a small bowl, combine rock salt and sugar.  Spread evenly over salmon flesh.  Top with dill.  Wrap tightly in plastic, place in a shallow pan, and refrigerate for 24-36 hours.  Slice thinly to serve.

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