What's for dinner tonight ?

[IronNoggin]

Hot, Smokey & Dry.
Time for something a little cool.

Greek Pasta Salad:

Combined with Rack of Lamb off the BarBee and a chilled Merlot:

Cheers

 

[IronNoggin]

Getting down to stems and seeds as far as the moose chops go!
Going to be a sad day when we run out?

Cheers

 

[Corey_lax]

Getting down to stems and seeds as far as the moose chops go!
Going to be a sad day when we run out?

Cheers

Hows the natural smokey flavour these past few days?

 

[IronNoggin]

Hows the natural smokey flavour these past few days?

Sucks to have to stand outside and watch the BarBee these days.
Throat is damned sore most of the time now...

 

[IronNoggin]

Oven Roasted Partridge, Stuffing and Cheese Sauce smothered Cauliflower:

Quite Yummy!

 

[wildmanyeah]

Sushi night!

 

[dradons]

View attachment 1194035 day dry aged secret cove coho
Sungold tomato vinegar
Pickled fennel
Crispy shallots
Garlic oil
Esplette pepper

Out of this world good

Ok, this is probably one of the nicest looking dishes I have seen on here. Kind of like a tuna Crudo, but with Coho. I am going to have to try this, have a bunch of coho from fishing in Rupert. Couple of questions if you don't mind.

Can you dry age the frozen fillets or were you using fresh?
Anything special with the vinaigrette?

Looks so light and refreshing, will give it a go this week.

 

[Rain City]

View attachment 1194035 day dry aged secret cove coho
Sungold tomato vinegar
Pickled fennel
Crispy shallots
Garlic oil
Esplette pepper

Out of this world good

I'm assuming you meant crispy capers too, right?

 

[Aquaholic]

Fresh pink, thoroughly bled, and cooked within a day. Moist and delicious with one of my favorite rubs. I haven’t done the tinfoil method in a while, and forgot how moist and perfect it turns out.

 

[tubber]

Poke bowl night.

 

[Bent-Tip]

Sockeye and yellow potato fish cakes. Wifey made the salad with balsamic dressing. She also made yogurt dill sauce for the fish cakes. It was best! Corn cobs and no fine merlots in sight

 

[Alex_c]

Chicken with polenta and some roasted garden veggies

 

[adanac]

I'm assuming you meant crispy capers too, right?

Yes typo , crispy capers , no shallots

 

[adanac]

Ok, this is probably one of the nicest looking dishes I have seen on here. Kind of like a tuna Crudo, but with Coho. I am going to have to try this, have a bunch of coho from fishing in Rupert. Couple of questions if you don't mind.

Can you dry age the frozen fillets or were you using fresh?
Anything special with the vinaigrette?

Looks so light and refreshing, will give it a go this week.

I am by no means an expert when it comes tor dry again but I do have some experience . Usually dry aging is done while the fish is still in the round , just gutted and gilled, and dried and cleaned of any slime or blood . Leave on wire racks with paper towel stuffed in cavity to soak up anything else unpleasant . I did this fish for 5 days , then froze whole and filleted after . I’m sure you could do this with fresh , dry fillets , but you would lose allot of the yield to the dry pellicle you would cut off . By doing this whole you retain all meat . I have experience in doing this on a 40 lb bluefin tuna loin, that we obviously couldn’t age in the round , and we funded up with a beautiful product but lots of waste due to the oxidization .

As for the sungold vinegar I took a box of sungolds , mixed liberally with kosher salt and let drain through a fine mesh strainer . After a few hours I mashed them with my hands to get any more juice out. I then seasoned with champagne vinegar , lemon zest , birdseye chilli and salt and pepper to taste .

Fennel was just mandolined as thin as I could get it , simple sugar salt vinegar pickle .

Garlic oil was just Russian red garlic slowly steeped in a light olive oil till garlic is golden

Lots of work but will blow your socks off good

 

[Pineapple Express]

Fresh pink, thoroughly bled, and cooked within a day. Moist and delicious with one of my favorite rubs. I haven’t done the tinfoil method in a while, and forgot how moist and perfect it turns out.

Looks great! Did you cook in oven or on BBQ?

 

[Aquaholic]

Looks great! Did you cook in oven or on BBQ?

Convection oven. I got into reusable silicone liners, etc. try not to throw so much stuff that can’t be recycled. But I did tinfoil again and my goodness it’s amazing.

 

[IronNoggin]

Moose Sirloin, Air-fried Baby Taters and Corn on the Cob:

Cheers

 

[Aquaholic]

Moose Sirloin, Air-fried Baby Taters and Corn on the Cob:

Cheers

Nice work on the moose steaks.
I tried a new corn on the cob cooking method; add corn to unsalted boiling water, corn fully covered in water, turn off the heat and put the lid on for10 minutes. Enjoy. Juicy and tender, I didn't know you could use a probe, and to aim for 150-170 degrees if you are curious. They have been consistently in the 162-164 degree range.

 

[IronNoggin]

This is the way we generally do our Corn on the Cob:

Cheers

 

[IronNoggin]

Oven Roasted Quail with Strffing

Fresh Garden Salad

Blueberry / Huckleberry crisp for dessert

Cheers