Tiradito de salmão

Que o salmão faz bem pra saúde todo mundo já sabe, mas você sabia que ele possui substâncias antiinflamatórias, como o ácido graxo ômega 3 e que essas substâcias ajudam a emagrecer?  Pesquisas mostram que a obesidade estaria relacionada à inflamações pois essas impedem o cerebro de disparar o sinal de saciedade. O ômega reduz a inflamação cerebral, a velocidade de engorda, a gordura visceral e ainda aumenta o gasto energético. Agora não adianta comer salmão com um monte de carboidrato ou outras gorduras. Além disso para que haja saúde deve haver prazer, então nada de comer salmão passado do ponto e todo ressecado. E como é difícil encontrar um salmão bem preparado por aí. Tanto que conheço muita gente que só come salmão cru porque todas as experiências com o peixe cozido foram péssimas. Por isso adoro essa minha receita de tiradito, o peixe é servido cru, mas com outros ingredientes e temperos para variar um pouco do sushi/sashimi.

O tiradito é um prato peruano resultado da enorme influência da cultura japonesa no país. A base nada mais é do que peixe cru cortado em fatias finas e ligeiramente amassadas para que fiquem estiraditas, entendeu?! Existem muitas variantes de peixes e molhos. Eu gosto de usar o salmão, que é um peixe acima de tudo gostoso e com boa textura, temperado com molho à base de limão e soja. Para complementar uma saladinha de pepino e brotos torna o prato ainda mais refrescante! É uma receita deliciosa, fácil e rápida, garanto que dá pra fazer em 15 minutos!

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Receita Tiradito de Salmão 

Vindaloo

Quando assisti o musical Rent me apaixonei e decorei todas as letras. Em uma música cantavam "huevos rancherros and curry vindaloo". Huevos eu conhecia mas nunca tinha ouvido falar em vindaloo. Como acho que o importante não é saber tudo, mas saber que não sabe algo e querer aprender, fui alegremente fazer uma pesquisa sobre o assunto. Descobri que curry vindaloo é um prato indiano de Goa, que foi de domínio português por mais de 400 anos. Por isso foi para lá que os portugueses levaram o costume de marinar as carnes no que eles chamam de vinha d'alho (que tem como base vinho ou vinagre de vinho e alho), daí o nome! Soa parecido mesmo, não? Os indianos acrescentaram seus maravilhosos temperos e criaram o curry vindaloo. Além de ser popular em Goa hoje é também muito apreciado na Inglaterra, onde o chamam de “the king of curries”. A única vez que comi o prato foi no curso de comidas asiáticas no CIA e adorei.

English- Vindaloo is a popular Indian food dish. It was first brought to Goa by the Portuguese and soon became a pleasing Goan meal often served during special occasions. Historically this was a pork dish. The meat was marinated and then cooked with plenty of wine or wine vinegar and garlic, known as "Vinha d'Alho". However it soon received the Goanese treatment of adding plentiful amounts of spice and chili. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy occured because the word "aloo" (derived from the Portuguese word "alho") means "potato" in Hindi.

Recipe:
◦ 1 tsp. cardamom seeds
◦ 1tbsp. chili powder
◦ 4 cinnamon sticks, 3” (75mm)
◦ 12 cloves, whole
◦ 1 tbsp coriander seeds
◦ 2 tsp. cumin seeds
◦ 2 tsp. fenugreek seeds
◦ 2 tsp. ginger, fresh, minced
◦ 1 tsp. black peppercorns, whole
◦ 2 tsp. salt
◦ 2 tsp. garlic, minced
◦ 2 tsp. mustard powder
◦ 2 tsp. turmeric powder
◦ 1 1/4 cups (285 ml) vinegar, malt or wine
◦ 4 lb (1.8 kg) pork (or beef, chicken, lamb) cubed
◦ 4-6 tbsp mustard oil or ghee
◦ 2 onions, medium, chopped
◦ 4 bay leaves

Gently dry roast the spices from cardamom through to peppercorns for about 5 minutes on top of the stove. Put in blender together with salt, garlic mustard and turmeric and add the vinegar to form a liquid. Add water if necessary. Place the meat in non-metallic bowl and the vinegar mixture. Mix well and leave to marinade for 24 hours, turning occasionally. Heat ghee or mustard oil and fry onion, cumin, garlic and onions until soft. Remove and set aside. Now fry the meat for a few minutes, adding more oil if necessary. Add the vinegar mixture and onions and simmer until the meat is tender. Taste and add salt or more chili if necessary.

New Experiences

To me it seems that some people are born ready to live and others have to learn everything and that's how I feel. It seems nothing comes easy, even the ordinary things. I'm not complaining just sharing, after all at this point I got used to whom I am. The good side is that you find joy in the process of doing new things and learning from new experiences. And as long as I feel I'm not ready for anything I go on trying different activities and having fun along the way. The latest experience was a TV show. I coudn´t believe I was select after my audition. I wasnt´t ready, but I guess I tricked people to think I was. We always want to be approved. I enjoyed the experience but didn't like my performance, of course I was still learning and only at the last day I thought I was getting it! At least now I know how it feels like in a studio (cold and bright), how is your routine (first thing is to get make up and hair done), how to prepare for a recipe (do the mise en place and talk to the productors and assistents about how you need things), how to talk and look to one of the 3 cameras at the right time. All that I learnt. But how about the fact that I wasn't ready to hear my own voice and to see myself on TV? When I was there I asked myself: Why didn't I do that laser treatment, take acting classes and vocal coaching? I thought I wasn't ready to be on TV without being ready but I learned I wasn't ready to accept myself. I could stayed out of this, instead I faced my fears. Yes, people will probably be able to see I'm not so confortable, that I'm not a natural TV chef, but I don't care. Today I watched the first episode and enjoyed it. Like I said, some people are born ready, others have to learn.