Mack's Corner

This Week

Little Buck-a-roo.

One weekend Eli told the story in one of his sermons about the two of us dressing up like cowboys and going to an old movie theater and watching Gene Autry and Roy Rogers while smoking cigars. He said we were fake cowboys. We grew up together and we did some pretty strange things, but it was the first thing he said that got me: "Mack will deny all of this, but......" So now it doesn't matter if it's true or not. He can say anything and it's still true. After all, this did come from a preacher. Every time he says "Mack will deny all of this" he can just make stuff up from then on. Of course, after church, he goes off and hides and I'm standing out in the parking lot with hundreds of people driving past me giving me funny looks. Here's the two things I heard the most: "Mack I'm still trying to picture you dressed up in your little cowboy costume" and "Mack I'm trying to get the thought of you in your cowboy outfit out of my head".. nobody remembered the sermon, they only saw this picture of me in my little red boots and my little red cowboy hat with the little red chin strap and my howdy-doody cowboy shirt.. So here we go... Eli will deny all of this but if you want to picture people dressed up in strange clothes... Who was the one who dressed up as Cupid to deliver singing Candy- grams on Valentine's Day? Who was the one who wore his clothes backwards all day? Who was the one who dressed up like Scooter Hooter with pants 3 sizes too small and a stripe down the side? Who was that? The list goes on and on. The funny thing was after church was over that day and I had endured all of this, guess who had a flat tire? And guess who he called to come help him fix it? So I'm out in the street risking my life to change his tire and he's made it so that 6000 people will forever think of me as a little  Buck-a-roo.. You see the kind of stuff I have to put up with.

God's like that: He has to put up with us every day, all the dumb things we do. But he keeps coming back. You can't embarrass God, you can't run him off, you can't make him forget you, he won't go away. He's only one prayer away, no matter what you've done, no matter what you've thought. One prayer away..

I wonder what I did with those boots, they were Italian, you know, like Clint Eastwood. I've probably still got my "Pale Rider" hat too. Nothing better than being a cowboy, even a fake one. Saddle up!


Cooking 220 - 2 pans, 2 burners, 20 minutes:

Mediterranean Diet:  
(Keto: This is keto)

I'm always wanting you to eat Salmon it is so good for you. Really you should eat it every day along with a hand full of nuts and olive oil. Right now is a really good time. Salmon are returning home to their spawning grounds now, in California, Oregon, and  Alaska, fat from ocean forage. Fresh wild salmon is available across the country now. Wild salmon is so far superior in taste and texture over its farmed cousin as to be almost a different animal.

Rant on fish: If you can smell it, don't eat it!!!!! If you smell ammonia, Don't eat it!! If it's floating in white milky stuff, don't eat it!  Fresh fish smells faintly like the ocean, not like dead fish. ALWAYS, ALWAYS ASK TO SMELL IT AND ASK HOW LONG THEY  HAVE HAD IT OR HOW LONG IT HAS BEEN UNFROZEN. (several types of fish (Black bass) are frozen at sea.. i.e. no such thing as fresh.). If they say anything more than 2 days, don't eat it!! .. You don't buy rotten eggs or old milk or moldy vegetables at the grocery store, why are you expected to buy old smelly fish at stupid prices. If you're going to pay $15  - $20 a pound for fish, it better be good. If it smells bad, go buy chicken instead. Rant over..

Here's 2 Salmon recipes.

This is my kind of recipe because I can do it all standing in my kitchen. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.

Wild Salmon With Green Sauce


1 ½ pounds wild salmon fillet, such as King or sockeye, skin on

Salt and pepper

Olive oil

2 pounds new potatoes

1 pound haricots verts, or a mixture of small green and yellow beans

1 shallot, finely diced

2 tablespoons red wine vinegar

Zest and juice of 1 small lemon

1 teaspoon Dijon mustard

1 tablespoon capers, rinsed and roughly chopped

¼ cup finely chopped parsley

¼ cup finely chopped chervil, or a mixture of parsley and tarragon

Lettuce leaves

2 hard-cooked (9-minute simmer) eggs, roughly chopped


1. (((Always feel along the inside center of the filet for small bones.))) Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature.

2.Heat oven to 350 degrees.

3. Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.

4. Top and tail the haricots verts (((cut off both ends of the green beans))) and simmer in well-salted water until tender, 3 to 5  minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.

5. Make the sauce verte: Put the shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate (((let sit))) 5 minutes, then stir in lemon zest and juice, mustard, and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil, and black pepper to taste.

6. Bake salmon, uncovered until just done, 10 to 12 minutes. Remove and let cool slightly.

7. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte.

8. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from the skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

(((Things I would do: 1. pan fry the skins. Hot skillet first, always. Then olive oil and add the skins. Fry till crisp, let cool a little.  Chefs treat. That means this is only for you. 2. I would not cook the eggs for 9 minutes. At 9 minutes you have soft hardboiled eggs with a dark yellow center. At 11 min you get bright yellow yolks. I would cook for 5-6 min so that I had runny yolks for more sauce. )))

How To Boil Eggs Perfectly Every Time

Makes 6 eggs

What You Need
6 large eggs

Slotted spoon

1. Put the eggs in a pan of cold water. Place 6 eggs in a saucepan and fill it with cold water.
2. Set over high heat.
3. Bring the water to a rolling boil. The water should come to a full, rolling boil.
4. Turn off the heat and cover the pan. If you have an electric stovetop, take the pan off the burner entirely. Don't forget to cover the pan.
5. Set your timer for the desired time. Leave the eggs in the covered pan for the right amount of time. How long? Depends on whether you want soft-boiled or hard-boiled. Here's how long each will take:

* For slightly runny soft-boiled eggs: 4 minutes
* For custardy yet firmer soft-boiled eggs: 6 minutes
* For firm yet still creamy hard-boiled eggs: 10 minutes

Tap the cooked eggs gently. After your selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each gently on the countertop to crack the shell in a few places.
Place the eggs in a bowl of ice water. Fill a bowl with ice water. Transfer the eggs to the bowl and leave them there for at least 1  minute.
Crack eggs and put them back in the water for a few minutes. This makes them easier to peel, water gets under the shell.
Peel and eat!

Recipe Notes
Quantity: You can of course do fewer eggs (or more!), but we like to do 6 at once.
Storage: Refrigerate any unused eggs, still in their shells, within 2 hours. They can be stored in the fridge for up to 1 week.


Brown Sugar-Cured Salmon - Betty Fussell

This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar, and spices before smoking it over indirect heat on your grill. While the fatty fish absorbs the smoke beautifully, the fish can also be successfully cooked in a grill pan, or under the broiler. The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture. Serve it with a crisp salad for a light supper, or with rice for something more substantial.


4 skin-on, center-cut wild king or other salmon fillets (2 1/2 pounds total)

¼ cup light brown sugar

2 teaspoons coarse kosher salt

1 teaspoon ground black pepper

¼ teaspoon ground allspice

¼ teaspoon ground mace

Finely grated zest of 1 lemon, plus lemon wedges for serving

Olive oil

1 ½ cups hickory chips, soaked for 30 minutes, and drained


1. Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices, and zest. Rub mixture all over fish. Place in a dish, cover, and let cure in the fridge for at least 4 hours and preferably 8 hours. (((If you're doing this in the broiler or a grill pan, add 4 drops of liquid smoke. Don't get stupid with this you just need a little. For all you skeptics, liquid smoke is exactly the same chemical that is produced by burning wood. Liquid smoke is made from real woodsmoke that flows through an adsorption column,  capturing the smoke in much the same way that food does inside a smoker. The adsorbed compounds collect in a wash of water,  which is then purified to eliminate tars, resins, and carcinogens. But the condensate maintains natural smoke properties that  contribute to flavor and color during the cooking process.)))

2. Rinse fillets and pat dry. Generously oil salmon.

3. Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you're using a gas grill, place them in a  disposable metal pan on the grill next to the salmon. If you're using a broiler, skip this part.)

4. Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it's not ready to flip). Cook for another 3 to 10 minutes,  depending upon how hot your fire is. The fish is done when the interior is medium pink and the exterior crisp and smoky. Serve with lemon wedges.


How about saving a kid's life!!

When you give Platelets it's like giving St Jude $700 - $1000. If we don't give them, they have to buy them.

Giving Platelets is like giving blood, it just takes longer (1 1/2 hours) and you get all of your blood back (so you can do it every week if you want). I know it's a long trip to go all the way down to St Jude, but you may be saving a kid's life. plus you get to watch a movie while you're there. Call Kim at 901.595.2024 and she'll set up an appointment and treat you like family. Just tell her you're from Hope.

Directions: From Poplar, turn north on Third Street, then right on Lauderdale/Jackson Ave (first right after you go under the expressway). Enter through the north guard gate (you'll see the Danny Thomas Pavilion. Gold top).

Tell the guard at the gate that you are here to donate blood. The guard will instruct you where to park. You will then enter the hospital by the red side door closest to the blood donor parking lot. The Blood Donor Center is in the southwest corner of the hospital on the ground floor.

Appointment times are generally available Monday through Friday from 8:00am to 4:00pm. Except on Tuesdays they start at 9:15am.

See you this weekend. It's going to be great!!!


Posted by Mack Oates at 7:27 AM