I made a thai red curry noodle soup tonight. I used some extra skirt steak, carrots, eggplant - all of which I cooked in my grill wok for some extra flavor. added some onion, red serrano from the garden, and cilantro. It's a tasty way to use up odds and ends.
Caught some speckled trout and redfish this weekend. Fried in vegetable oil and zatarains seasoned fish fry.
dude I catch so much redfish I've done it every which way and go through phases. I'm in a frying phase right now.
kids these days, at 13 I was just happy to get a hamburger and some fries. Can’t even imagine asking for raw salmon with sea salt, lemon and olive oil for my 13th birthday but it’s a good thing.
Son loves mozzarella and blue cheese hence the double up , just Italian parsley on the salmon for color .
I'm looking to slowly upgrade my cookware, starting with a good (not nonstick) saute pan. Have been looking at all clad, but it's a bit pricey. Any recommendations?
Got some fish delivered today from a local DTC fishery so went with a new poke marinade I've been working on for the king salmon and then ceviche for the halibut. Tomato, avocado, and sazon salad in the middle with some homemade flour tortilla chips.
We've been making ice cream in our little Cuisinart ice cream maker a lot lately. Today, I cut up two small mangoes and three habaneros and cooked them in a syrup of reduced mango nectar and sugar. I pureed it with an immersion blender after it cooled. I'll make the ice cream tomorrow and let you guys know how it goes. That puree was pretty damn hot.
If you go out to eat and order a bowl of steamed mussels , clams , etc ... and 3 don’t open and you send back to kitchen for them to open or cook you 3 more ... you should die .