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July 2, 2014

Salmon and peas fried rice

Salmon and pea fried rice, a new July Fourth tradition.

When my husband Ted and I first moved to New England, we kept hearing salmon-and-peas, salmon-and-peas, right around the July 4 holiday (which is a pretty big deal up here -- and was, even before The Boston Pops turned it into a classy sound and light show). Salmon and peas first became an item because the salmon used to run just as fresh peas came up in the garden. Even though salmon is available year-round now, the holiday tradition endures. There's no one set recipe, so you have the luxury of combining the ingredients in any way, from grilled salmon and peas sautéed in butter, to poached salmon with peas and pasta, to soup. Some leftover cold rice in the refrigerator inspired my own take on the tradition (a new tradition, perhaps?), and the fish and peas worked so well in this fried rice that I'm going to add it to my year-round repertoire. I used red onion in the rice photos here, but now that the scallions have matured in my garden, I think I'll substitute those next time, for an additional pop of green. Happy Fourth, everyone.

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June 8, 2014

Traditional New England crab cakes

New England crab cakes taste best with a spicy aioli mayonnaise sauce.

When I stopped at my local fish market to buy some crab meat, I asked the fishmonger what he had available. He told me had frozen crabmeat, and when I inquired whether I'd have to pick it over to get out little pieces of shell, he shot me a look and said, "This crab meat is without equal." How could I pass that up? He was absolutely right, and the crab, which is not local to New Engand though we have made crab cakes our own, was plump and sweet, and clean. This recipe, which I got many years ago from my friend Jennifer, makes eight large crab cakes, which would be a perfect lunch for four people, or a dozen smaller bite-size treats for appetizers. Tartar sauce or aioli mayonnaise make the perfect slathering sauce.

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April 15, 2014

Slow cooker "armadillo" beef brisket recipe

Get your slow cooker on for this "armadillo" beef brisket (The Perfect Pantry). #slowcooker #crockpot #beef

Last year when I visited Austin, my husband Ted and I stumbled into Tears of Joy, the hottest little hot sauce shop in Texas. If there's a fiery sauce or spice made anywhere in Texas, or beyond, this store in the heart of the East Sixth Street music district is sure to have it. I shipped home a carton of dry spices and hot sauces, and my eyes have been crying tears of joy ever since. Named for the Texas state mascot, the Armadillo Rub, a deeply flavorful and not-too-too-spicy blend based on smoky ancho chile powder, inspired this slow cooker brisket recipe. Slow cooking tenderizes the meat, and the ancho gives it a bit of the flavor of a traditional smoked brisket. I like to serve it with corn and black bean salad with sweet lime dressing, for a real taste of the Southwest.

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March 27, 2014

Recipe for iceberg lettuce (or green salad) with lighter Thousand Island dressing {vegetarian}

Iceberg lettuce wedge with lighter Thousand Island dressing (The Perfect Pantry).

As a child in the 1960s, I couldn't help but fall in love with bell bottom pants and tie-dyed T-shirts, Doris Day movies, the Beatles, and iceberg lettuce wedges. Going out for a fancy dinner meant starting with a perfect triangle of crispy, ice-cold iceberg topped with sweet Thousand Island dressing. I know it's hard to imagine now that this was a delicacy way back when, but it was a treat we always anticipated with glee when we went to the "fine dining" restaurants in the suburbs. Today, it's a retro salad that will bring smiles to the faces of everyone at your table, for the same reason we loved it when I was a child -- because it's good. I've lightened up the mix a bit with nonfat Greek yogurt and reduced-calorie mayonnaise, though the amount of mayo is small enough that it really doesn't make a huge difference if you use the real thing. If you don't have a bottle of sweet green relish in your fridge (it always comes in the picnic packs with ketchup and yellow mustard), chop some pickles and capers instead, and add a tiny bit of sugar. Now, does this salad bring back memories for you?

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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