What's for dinner tonight ?

[Rain City]

I've only done salmon with phyllo. With Beef it calls for puff pastry....similar but different. I think puff pastry is a lot more forgiving with respect to juices. I really don't think that juices were an issue for me. As I said I should have used a smaller piece of beef or rolled the puff pastry out a little bigger. Beef Wellington is wrapped in paper thin ham and a crumble which is made up of mushrooms and garlic ran through a food processor and cooked to remove any moisture. I think this picks up a lot of the juice.

Cool, good to know. I used puff as well. Not a huge phyllo fan.

 

[Brian Reiber]

Cool, good to know. I used puff as well. Not a huge phyllo fan.

Yeah it was a nice treat. I've seen some of your posts and you guys are obviously beef fans, give it a try. It was amazing and very easy. Far less work than smoking a brisket.

 

[ship happens]

They have whole tenderloins at independent store in vancouver for 90 bucks.

 

[Brian Reiber]

They have whole tenderloins at independent store in vancouver for 90 bucks.

I picked up one from the 49th (local grocery store in Ladysmith). It was $55. Quite girthy but not as long as a whole tenderloin. I was just watching some videos on tenderloin and it looks like there is an attached "chain" muscle that I was supposed to trim off. That would have made it a better size for wrapping. I'm not really complaining about what I did though. A 1" slice made for a real nice filling meal. Now I want to know if I can do it with venison tenderloins or backstrap.

 

[ship happens]

I picked up one from the 49th (local grocery store in Ladysmith). It was $55. Quite girthy but not as long as a whole tenderloin. I was just watching some videos on tenderloin and it looks like there is an attached "chain" muscle that I was supposed to trim off. That would have made it a better size for wrapping. I'm not really complaining about what I did though. A 1" slice made for a real nice filling meal. Now I want to know if I can do it with venison tenderloins or backstrap.

Pretty sure if you did that with venison it would be wicked. Might need to add a little fat?

 

[ship happens]

Fresh lingcod with some green tint. Little half a filled, tail section. Miso bake style. Came out pretty good. Whoops, I forgot the vegetables. Pretty sure she won't be too mad at me. Little west coast style potatoes like we do on the boat. Salt pepper and some herbs. This one got rosemary, which I have to say goes really nice with the miso flavor. Did this skin on. Nice for the oven pan

 

[adanac]

home made Cha Goi , with the traditional rice paper wrapping , and a pork / vermacelli, wood ear mushroom filling . Always use the rice wrap not the cheap wheat rapper allot of pho places use . The texture is unreal .

had these with charcoal grilled lemongrass chicken , broken rice and all the fixings , home made nuoc cham ( fish sauce ).

 

[ExFlyGuy]

If you by french french creek marina stop by the seafood store and grab yourself a bag of these! Delicious and only $18. Makes enough for 4 people.

 

[ExFlyGuy]

Feasting tonight! Save on prime rib and crab!

 

[Brian Reiber]

Feasting tonight! Save on prime rib and crab!View attachment 81187View attachment 81188

Looks great, have a good fishing trip.

 

[scott craven]

Save on prime rib

 

[Tsquared]

Went out for a nice kayak sail from Maple Bay yesterday with my brother-in-law. We stopped for a break at a beach and I picked up some beach oysters which made nice appies before a roast chicken dinner. A nice but rare sunny day!

 

[ship happens]

That is a room temp meat sweat with a 2.5inch rib steak, with nsasky rub and vancity, right now it's sous vide'ing on the pellet grill. That will feed the boys for sure

Send it on the flames after

 

[ship happens]

 

[Sea Chaser]

View attachment 81243View attachment 81245

Where’s the craft beer to wash it down with?

 

[sasqman]

Where’s the craft beer to wash it down with?

Just arrived last weekend....... 24 beers, 24 different breweries.

 

[IronNoggin]

BarBee Seared Yelloweye Snapper:

 

[ExFlyGuy]

BarBee Seared Yelloweye Snapper:

The silk road makes some fine spice blends!

 

[IronNoggin]

The silk road makes some fine spice blends!

They certainly do!
That Bow River Blend has become our favorite for seafood these days...

Cheers

 

[ExFlyGuy]

Shout out to @Chef Patrick I tried his panang curry with fresh ling tonight ( so what it's 5:05 and I'm done dinner...)

This was fantastic! Highly recommended. I couldn't find the right curry at fairway or man lee(In nanaimo)but it was still so good!