What's for dinner tonight ?

Tinny said:
I take a cleaned rockfish and insert sharp knife at front of body cavity along spine like you would when filleting. But do not go all the way through and break the skin. Basically fillet without breaking the skin on the back. Cut the bottom jaw with scissors and it just opens up like a book. I leave the spine in on one side.You could try to get fancy and remove the spine but really no need. Enjoy!
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thank you! i did basically the same thing with three large quillbacks tonight , outstanding preparation , rivals Chinese steamed rockfish!
 
Rain City said:
I'm pushing the limits of this pan today...
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**** man if that's a gas stove like it looks like it is please be super careful cooking with that much oil in that shallow of a pan over open flame! I've seen first hand how a pan of oil goes up in flames like an inferno instantly as soon as any bubble of oil touches that flame. And it will jump from a little splash right up into that pan like you wouldn't believe. The flame with that much oil would be a few feet high. I watched the side of a cabin burn down from exactly that years ago. Was horrifying to see and the panic that ensued. If you have a lid next to you that can put it out quick but often times the fires start without noticing. Worse case scenerio is that in the panic trying to put it out the pan gets knocked around and the fire oil goes everywhere.
I know you have a family there to watch out for RC so just throwing it out there.. Nice looking fry up though! :)
 
Albacore tuna loin panko crusted sliders. Tuna was marinated in light soy, ponzu, sesame oil and garlic for about 4 hrs then it was rolled in seasoned flour, then into egg bath, then coated with Panko and fried @350F in Canola Oil. On toasted Hawaiian sweet rolls with homemade pico de gallo mayo and baby spinach tossed in homemade honey Dijon vinaigrette.

Served with marinated and smoked Spot Prawn and king Shrimp poké bowl over sushi rice with avocado, homegrown sweet corn, edamame beans, toasted pumpkin seeds, pine nuts, toasted sesame seeds, roasted dried nori, light soy and mildly spicy mayo. Prawns and Shrimp were marinated in avocado oil, lemon juice, garlic, and herbs and spices for a couple hours before smoking.

For desert I made some individual Altulfo Mango pies. A hybrid between a cobbler and a pie really. Served with vanilla ice cream.

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Chasin' Dreams said:
Albacore tuna loin panko crusted sliders. Tuna was marinated in light soy, ponzu, sesame oil and garlic for about 4 hrs then it was rolled in seasoned flour, then into egg bath, then coated with Panko and fried @350F in Canola Oil. On toasted Hawaiian sweet rolls with homemade pico de gallo mayo and baby spinach tossed in homemade honey Dijon vinaigrette.

Served with marinated and smoked Spot Prawn and king Shrimp poké bowl over sushi rice with avocado, homegrown sweet corn, edamame beans, toasted pumpkin seeds, pine nuts, toasted sesame seeds, roasted dried nori, light soy and mildly spicy mayo. Prawns and Shrimp were marinated in avocado oil, lemon juice, garlic, and herbs and spices for a couple hours before smoking.

For desert I made some individual Altulfo Mango pies. A hybrid between a cobbler and a pie really. Served with vanilla ice cream.

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Once again next level stuff.
 
walleyes said:
Once again next level stuff.
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Thanks Walleys!

This meal wasn't for dinner but for breakfast but it was really good so thought I'd share it too. :)

Greek yogurt, blueberries, strawberries, Atulfo mango, golden kiwi, cherries, quinoa, chia, hemp hearts, chopped roasted pistachio, ground flax, rolled oats, dark chocolate pieces, and a gentle splash of Bigleaf maple syrup. Tastes amazing and very healthy.

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Chasin' Dreams said:
**** man if that's a gas stove like it looks like it is please be super careful cooking with that much oil in that shallow of a pan over open flame! I've seen first hand how a pan of oil goes up in flames like an inferno instantly as soon as any bubble of oil touches that flame. And it will jump from a little splash right up into that pan like you wouldn't believe. The flame with that much oil would be a few feet high. I watched the side of a cabin burn down from exactly that years ago. Was horrifying to see and the panic that ensued. If you have a lid next to you that can put it out quick but often times the fires start without noticing. Worse case scenerio is that in the panic trying to put it out the pan gets knocked around and the fire oil goes everywhere.
I know you have a family there to watch out for RC so just throwing it out there.. Nice looking fry up though! :)
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100%, I knew this was definitely pushing it. I check oil temp constantly to keep things under control. One of those "just three more pieces and it's one batch!" moments.
 
Chasin' Dreams said:
Albacore tuna loin panko crusted sliders. Tuna was marinated in light soy, ponzu, sesame oil and garlic for about 4 hrs then it was rolled in seasoned flour, then into egg bath, then coated with Panko and fried @350F in Canola Oil. On toasted Hawaiian sweet rolls with homemade pico de gallo mayo and baby spinach tossed in homemade honey Dijon vinaigrette.

Served with marinated and smoked Spot Prawn and king Shrimp poké bowl over sushi rice with avocado, homegrown sweet corn, edamame beans, toasted pumpkin seeds, pine nuts, toasted sesame seeds, roasted dried nori, light soy and mildly spicy mayo. Prawns and Shrimp were marinated in avocado oil, lemon juice, garlic, and herbs and spices for a couple hours before smoking.

For desert I made some individual Altulfo Mango pies. A hybrid between a cobbler and a pie really. Served with vanilla ice cream.

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Wow, that is some passionate cooking. Nice!
 
Chasin' Dreams said:
Albacore tuna loin panko crusted sliders. Tuna was marinated in light soy, ponzu, sesame oil and garlic for about 4 hrs then it was rolled in seasoned flour, then into egg bath, then coated with Panko and fried @350F in Canola Oil. On toasted Hawaiian sweet rolls with homemade pico de gallo mayo and baby spinach tossed in homemade honey Dijon vinaigrette.

Served with marinated and smoked Spot Prawn and king Shrimp poké bowl over sushi rice with avocado, homegrown sweet corn, edamame beans, toasted pumpkin seeds, pine nuts, toasted sesame seeds, roasted dried nori, light soy and mildly spicy mayo. Prawns and Shrimp were marinated in avocado oil, lemon juice, garlic, and herbs and spices for a couple hours before smoking.

For desert I made some individual Altulfo Mango pies. A hybrid between a cobbler and a pie really. Served with vanilla ice cream.

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Awe come on. Your freaking killing me here. You need your own thread, the rest of us wannabes should be ashamed to post. All kidding aside. Beautiful presentation as always.
 
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