Fish, Cows and Things That Go Bump In The Night Though I was originally born in Oklahoma, I have lived in a number of different parts of the country, whether full time or just for summers, and have enjoyed the particular regional foods that always stand out. In Maine, it was lobster and clams, in Maryland it was crab and crabcakes, in Kansas it was Prairie Chicken and Pheasant, in Texas it was bar-b-que shredded from half a steer baked in a pit, and in Tennessee it was grits, greens, country ham, spoonbread and fried okra. I also had the privilege of growing up with students from other countries in my home and so that really broadened my epicurean horizons. Japanese, Italian, Jordanian, Moroccan – if they made it, we tried it. I remember one dish in particular, created for us by a young, Jordanian man, that fascinated my sixth grade, just emerging, artistic appreciation. It was a molded pile of rice, shaped like a volcano that had blown its top, and sided with sauteed slices of eggplant strategically pressed into the mount to produce decorative, purple-ringed circles. I have no memory of how it tasted, but it sure looked neat to me! The one thing that I have found to be true, no matter where I’ve been, is that in every part of the country, the people love to eat! Put a steak in front of a Texan and “whoa doggie.” Shoot, in Amarillo you can get a 72 oz slab of steer and, if you can eat it all, you get to attempt to choke down another one! It’s free don’t you know? Right here in Oklahoma, not to be outdone by our neighbors south of the Red River, we boast of the steakhouse of historical steakhouses, Cattlemen’s Steakhouse. And so, yes, we Oklahomans are no different from the rest of the country. We like our food. Unfortunately, there are those outside of this state who actually think that steak and potatoes are the only things that we do eat in Oklahoma. Well…that and Bubba’s 6 point buck, shot in the Fall for when the beef runs out. The truth is, however, that we Okies are pretty high-fallootin’ when it comes to our vittles. In Oklahoma City, Ingrid’s Kitchen is one of our many incredible and authentic German restaurants that also tantalizes its patrons with pastries that can only be classified as “an experience”. Then there’s Nonna’s fine European dining where the salads are served sprinkled with flowers grown by Nonna herself – flowers that you can eat right along with the arugula! Of course, I suppose one might argue that this could bring the conversation away from fine dining and back around to the subject of steaks from the lowly steer who also eats flowers. But I digress. The Skirvin Hilton Hotel has a spread fit for oil barons and presidents and has actually served oil barons and presidents. Better yet, it is also supposed to be haunted!! Just ask the New York Knicks. They swear that they lost their game to the Oklahoma City Thunder because they were so scared of the ghosts that they couldn’t sleep. Sounds plausible to me. I’d say that an Okie ghost would have a great time scaring the daylights out of a New Yorker! Therefore, at the prodding of my doctor who wants the recipe ( did you know that Alaskan Salmon has less mercury than Atlantic salmon?) I decided to bypass the usual “homey” fare of downhome cookin’ to post one of my more hoity-toity recipes. I came up with this one after having tried something kind of similar at a lovely restaurant that is no longer in business – I promise they didn’t go out of business because of the food – and on a day when I had an unlikely combination of ingredients that needed using. It is really good, if I do say so myself, and no matter where you live, it’s good for you too! My Okie doctor says so! Hope you enjoy!

Salmon En Croûte


6 sheets Phyllo dough (also spelled Fillo and Fyllo on packages)
2 (4oz) Alaskan salmon filets
6 small, fresh mushrooms
1 tbsp finely chopped onion
4 cloves garlic, finely chopped or pressed
1 tbsp olive oil or butter
Fresh baby spinach leaves


Remoulade Sauce

2 Tbsp mayonnaise (can use fat-free)
1/8 tsp paprika
1/2 tsp Worcestershire Sauce
Pinch of celery seed
1 tsp finely chopped onion
1/8 tsp lemon juice
2 tsp ketchup
1 tsp Grey Poupon mustard
1/2 tsp horseradish
Mix ingredients together with a spoon and set aside

022, 026

This serves two people and can be increased for any number. It’s a great dish for a dinner party because you can make the salmon pockets ahead of time and cover with plastic wrap and refrigerate until ready to bake. Your guests will think that you spent the whole day in the kitchen!! This is one of my hubby’s favorites.