05 July 2005

War of The Worlds

[Grill fish]
Had mash potato for appetizer & grill fish for main course. Salmon was a wee bit too expensive, opted for pacific dory instead. Not as smooth & sweet as salmon flesh, but the plain ol' dory suited me just fine -a wee bit too oily though-. Dessert was jumbo size Apple juice. Healthy leh?

Watched WOtW. Gave it a shot at the cinema because it's a Steven Speilberg movie. Gotta give respect to that ol' man. Bad Choice.1stly, 2 movie tickets cost 23 bucks(+1 buck for online booking) -which means 1 ticket = 11 bucks-. A movie at 5.05pm at MidValley cost 11 bucks. Ridiculous! The rise of petrol really hit us hard, eh?

Went in, seated, munched on a large combo of Caramel popcorn (Rod's idea >:D). Show started with a freakish storm with lightning that keeps hitting on the same spot. [Gotta give praise to the CGI effects. Superb!] That activated hundreds of tripods aka Aliens terrorizing Los Angelos while zapping humans into ashes. Tom & Dakota & 1 young guy running n running. Millitary couldnt hurt the tripods because they have shields. Wuuuuuu..... Next moment- no more sheild- Tom realiazes- told millitary "Look at the goddamn birds!"- millitary shot tripods- tripods went down- alien oozes out 20 gallons of orange soda then die. I hear you. Huh, u say? Yeah, huh here too.

Btw, i saw 2 real-life models in the Mvalley toilet. I know they were, because they were Exceptionally gorgeous & i remembered seeing their faces plastered all over on Cleo. They look 10,000 times more beautiful in person. Big round eyes, sharp nose, long thin legs, to-die-for hairstyle, branded wear from head-to-toe....you get the point, rite?

Tequila Salmon

From Weber's Big Book of Grilling
In this rousing dish, bright citrus and classic seasonings do a hat dance with tequila around firm marinated salmon.

(Heat location, temperature: Direct/Medium)
For the marinade:
1/3 cup fresh orange juice
3 tablespoons extra-virgin olive oil
3 tablespoons tequila
1 tablespoon chopped fresh cilantro
1 tablespoon minced jalapeno pepper, with seeds
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon ground cumin
4 salmon fillets (with skin), about 6 ounces each and 1 inch thick
For the dressing:
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 handfuls mixed salad greens (3 to 4 ounces)
1 cup cherry tomatoes, halved
1/2 cup fresh cilantro leaves, divided

To make the marinade: In a small bowl whisk together the marinade ingredients.
Place the salmon fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes.
To make the dressing: In a large bowl whisk together the dressing ingredients. Set aside until ready to serve.
Remove the fillets from the bag and discard the marinade. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and flesh and transfer the fillets to serving plates.
Toss the salad greens, tomatoes, and half of the cilantro in the dressing. Divide the greens among the serving plates, garnish the fillets with the remaining cilantro, and serve.

Makes 4 Servings ©2004 Weber-Stephen Products Co.

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