What's for dinner tonight ?

[Alex_c]

Seared salmon with a smoked olive oil and garlic scape tapenade, greek salad, and lemon sage potatoes.

 

[JWS]

Cedar plank coho with a maple mustard glaze, likely the last of the asparagus and spuds.

 

[IronNoggin]

Simply HAD to try on that Water Buffalo again!

Yup, it was indeed as good as I remembered!

Cheers

 

[Sea Chaser]

Steaks on the smoker
Paired with a nice old fashioned

 

[IronNoggin]

Last night of batching it...

Buddy dropped off some rather large prawns, so...

Combined with a great fresh salad:

And quaffed back with of all things a rather good Chardonnay (gasp!):

Cheers

 

[Tinny]

Fried lingcod and coho caught last week, baked BC potatoes, and salad (tomatoes, parlsley, cucumber, peppers, red onion, avocado, bocconcini, chia and hemp seeds, olive oil, and balsamic vinegar). Topped of with a couple glasses of BC white.

Tried this for the first time - fish killed Ike Jime style. Spike to brain - bleed fish - wire through spinal cord - in ice within a few minutes. Can’t believe the difference. No rigor mortis or skin colour change in the cooler. After a few hours back at the dock fish looked like it was caught 5 minutes ago. Tastes better too! No going back now!

 

[IronNoggin]

She Who Rules has landed, and openly wondered why I was raving about the Water Buffalo so much.
Ran out to the farm and collected a couple more tenderloin steaks.

Stay tuned for her response...

Cheers

 

[Marley]

Tried teriyaki salmon collars tonight for the first time. It was awesome. Marinated and then cooked directly over charcoal. One of the juiciest pieces of salmon I have had in a long time. Definitely keeping them off all the chinook this year.

 

[IronNoggin]

BarBee'd some more Water Buffalo Tenderloin last night.
Served up with corn on the cob and air fried new taters.

The Lady informs me my taste buds still work, describing the Buffalo as "Outstanding"!

Cheers

 

[IronNoggin]

Moose Chops ready for the BarBee

Served up with herb & garlic rice and corn on the cob

Quaffed down with a rather good Merlot

Cheers

 

[Samnjoe]

Tried teriyaki salmon collars tonight for the first time. It was awesome. Marinated and then cooked directly over charcoal. One of the juiciest pieces of salmon I have had in a long time. Definitely keeping them off all the chinook this year.

Collars and bellies are the money cuts. Try oven roasted ling cod collars. Split them and clean them up. Toss with olive oil and seasoning of choice. Amazing.

 

[scott craven]

Ribeye salad with feta cheese, roasted red peppers etc.

 

[IronNoggin]

BarBee'd free range pork, hot Mexican rice and the last of our scapes:

Yummy!

 

[adanac]

Fried lingcod and coho caught last week, baked BC potatoes, and salad (tomatoes, parlsley, cucumber, peppers, red onion, avocado, bocconcini, chia and hemp seeds, olive oil, and balsamic vinegar). Topped of with a couple glasses of BC white.

Tried this for the first time - fish killed Ike Jime style. Spike to brain - bleed fish - wire through spinal cord - in ice within a few minutes. Can’t believe the difference. No rigor mortis or skin colour change in the cooler. After a few hours back at the dock fish looked like it was caught 5 minutes ago. Tastes better too! No going back now!

Funny timing , After working with a bunch of Ike Jime fish recently I went ahead and purchased a kit myself . Can’t wait to try on everything from rockfish to albacore

 

[Sea Chaser]

 

[Corey_lax]

So that’s why they call it peppercorn

 

[Sea Chaser]

So that’s why they call it peppercorn

Opened the wrong side of the pepper . That’s ok I do like my pepper

 

[Derby]

Did a 3 course Chinese course dinner last night ")

 

[IronNoggin]

 

[JWS]

Lemon butter halibut, garlic prawns, roasted potatoes and carrots tonight