Category Archives: Fish

Cucumbers and your BRAIN!

Lomi ala Lula – Jade Pearl Rice, Crushed Wasabi Peas

Did you know that cucumbers are BRAIN FOOD?!?  And the fresher they are (as in you’re growing them right now aren’t you?!?  are they coming out of your ears?!?) the more brain boost they pack?

Cucumbers are high in potassium which helps brain cells talk to each other.   When they talk to each other they maintain healthy connections and stay lubricated.   Potassium also helps you with that sunny disposition, and lack of it contributes to depression

Cukes also contain an anti-inflammatory plant compound called fisetin, which researchers are discovering helps to delay age related nerve cell decline in the brain. You can’t get more brainy than Lula’s for Lunch,,,and More! Catering ‘s  Lomi a’la Lula  –  Salmon and Cucumber in one genius WALLOP!!

Japanese Etiquette – or, Watch How You Eat Your Sushi!

app sushi w.ginger

Just kidding – eat it any way you like – but you might be interested to know that pickled ginger on the plate is not supposed to be a condiment.  While wasabi paste is supposed to be enjoyed WITH the sushi, the pickled ginger is meant as a palate cleanser AFTER you swallow!  Just sayin’…  At Lula’s for Lunch…and More! we like our ginger mild, so I pretty much scarf it down with all things sushi/sashimi!

Some Lent Learnin’

Entree Curried TilapiaLula’s Curried Tilapia

So, for lots of us (and the grocery stores) fish is in store for the next few weeks – and I want to give you a helpful tip to keep your at home fish from being tough and dry.

Fish (any kind) contains ALOT of water and has a very loose protein structure that makes cooking fish a delicate process.  You just don’t want to over cook fish, because fish, more than any other protein, has dramatic “carry-over” cooking.

What is carry over cooking?  Well…you follow instructions when roasting meet to “let it rest” to re-absorb juices, right?  Well, it’s also finishing the cooking process right there on the counter.  That’s why most cookbooks/instructions tell you that medium rare is 130 degress…but they tell you to pull your meat from the heat at 125 degrees.

Same for fish, and funnily enough, when you cook your fish at a higher temperature, the carry over cooking is much more dramatic (ex. salmon at 250 degrees reaching a 125 temp will raise another 7 or so degrees sitting on the counter for 5 minutes, but salmon cooked at 450 degrees to 125 will raise another 27 degrees after 5 minutes!!  SO…..UNDERCOOK your fish at a LOW temperature and let it rest just like you do meat, and you’ll have moist, flaky, perfectly done fish!!  You’re welcome.  -Lula