What's for dinner tonight ?

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

Greek Pasta Salad:

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

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

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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.
 
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