What's for dinner tonight ?

[sly_karma]

@Gallivanter do you have a grill sheet for your BBQ? I find they're a great way to preserve what little fat game has. 90% of the cooking happens on the grill sheet, a couple of turns to reabsorption fat rendered. Then right at the end, just 30-45 sec per side directly over flame to get the grill marks. Makes good meat even better IMO.

 

[sly_karma]

Classic "I have no plan" meal last night. It turned out to be fish tacos, using some of the numerous Bocaccio we took as by catch at WH in August while targeting lings. I've caught the odd one in the past, but this time they were prolific. Seemed like every other fish was a bocaccio. No complaints, they yield clean white meat like any other rockfish, and the fillets are a pretty good size. One side would easily feed four adults.

Also spied in the fridge and decreed to be acceptable taco fillings: Sriracha mayo, beet/orange salad, pickled red onion.

Used half a can of Bud for the batter, and foolishly decided to sip the remainder after dinner. Jebus that is some watery rubbish. Mrs Sly keeps a few on hand for our son. I don't know how he drinks it, now feel like a bit of a failure as a dad.

 

[Tips Up]

Elk burgers with mushrooms, onions and cheese.

 

[tubber]

Small brisket flat. Rubbed, then wrapped in parchment, then foil. 4 hours in oven at 275. While it rested we roasted the veg. Then I poured the juices on the veg, placed the meat on top and broiled it fat side up for about 6 mins.

 

[Doug]

We were at Costco yesterday in Honolulu to pick up some fresh Marlin they had on sale.
In the fish case, I noticed cooked crabs from Oregon and boy have the crab prices ever gone up from last year.
$34.56 for two previous frozen cooked crabs, $49 Canadian or $19.60c lb.
Hope the increase in price is going to the fisherman.

We are sure spoiled getting our BC crabs. This catch of crabs is worth $588c at those prices.
I didn't buy crabs......

 

[Gallivanter]

@Gallivanter do you have a grill sheet for your BBQ? I find they're a great way to preserve what little fat game has. 90% of the cooking happens on the grill sheet, a couple of turns to reabsorption fat rendered. Then right at the end, just 30-45 sec per side directly over flame to get the grill marks. Makes good meat even better IMO.

Excellent idea, I’ll give that a try, glad to see you enjoying some venison also.

 

[Tips Up]

First attempt at venison sausage rolls.
Cheated with frozen puff pastry. Tasty snacks. The meat was a bit dense. Anyone have tricks for that?

 

[Rain City]

First attempt at venison sausage rolls.
Cheated with frozen puff pastry. Tasty snacks. The meat was a bit dense. Anyone have tricks for that?

I would think that making a good meatball first would be a good way to test it before you commit. For really tender meatballs, I'm a big fan of using a bread and milk filler. Some meat purists will pooh-pooh that, but screw 'em. Ungodly amounts of reggiano in the mix is also great.

 

[Doug]

1.5lb Blue Marlin Steak, BBQed with lemon/garlic/butter.

Added a mix salad with avocado and my favorite Shirakiku sticky rice.

Turned out flakey, tender and flavorful. My only problem is 1.5lb was twice what we could eat. Fish Tacos next.

 

[getbent]

I would think that making a good meatball first would be a good way to test it before you commit. For really tender meatballs, I'm a big fan of using a bread and milk filler. Some meat purists will pooh-pooh that, but screw 'em. Ungodly amounts of reggiano in the mix is also great.

. Panades add a huge component to retaining moisture and specifically fat. @Tips Up did you mix any pork or extra fat in? That would help for sure and another big one that I was taught is to never overwork the meat. Makes it dense and tough. Minimal mixing to incorporate additional fat/protein and spices/herbs.

 

[Tips Up]

I used left over sausage meat from last batch. Butcher gives the last bit of meat in as a pack with no casings. So fat has been added. I just added a bit of spice, rolled a log and added to pastry.
My son was helping me. Maybe rolled and handled too much. Also I may have over cooked. Next batch I’ll try to handle less and shape the log rather than rolling it.
I guess I was wondering if I needed to add bread crumbs or panko… to the mix. Some deli sausage rolls seam to be much “lighter” texture.

 

[Aquaholic]

Another round of coho medallions, de-boned and held with two wraps of butchers twine. Brilliant red meat, like a sockeye. From the freezer, caught in late summer.

 

[Pineapple Express]

Another round of coho medallions, de-boned and held with two wraps of butchers twine. Brilliant red meat, like a sockeye. From the freezer, caught in late summer.

View attachment 112821

How do you cook these? Oven? Any seasonings?

 

[Aquaholic]

How do you cook these? Oven? Any seasonings?

Pan fried is my preference, (hot oil and fish go together so well) and I love the convection oven or air fryer, but the skin tastes better when pan fried, to me. 130 degrees internal. Salt, pepper, garlic powder. A bit of flour sometimes to crisp it up a bit.

 

[scott craven]

Crab fettuccine and pan seared winter spring.

 

[Doug]

BBQ marinated chicken and vegs kabobs, then wrapped in a pita with tzatziki sauce.
https://www.bing.com/ck/a?!&&p=982e...c2guY29tL3R6YXR6aWtpLXNhdWNlLXJlY2lwZS8&ntb=1

 

[Derby]

Prawn curry tonight

 

[sly_karma]

Beef Wellington. Haven't made this in over 20 years. Forgot how time consuming it is, but the result is a very rich, old school classic. I'll work on the fundamentals a bit more before trying my hand at Salmon Wellington.

 

[Aquaholic]

Beef Wellington. Haven't made this in over 20 years. Forgot how time consuming it is, but the result is a very rich, old school classic. I'll work on the fundamentals a bit more before trying my hand at Salmon Wellington.

View attachment 112899

I also want to try salmon Wellington. I started doing the beef in the beef Wellington in the sous vide device first, after a good sear. That even internal temperature all the way through is perfection.

 

[Aquaholic]

I also want to try salmon Wellington. I started doing the beef in the beef Wellington in the sous vide device first, after a good sear. That even internal temperature all the way through is perfection.