What's for dinner tonight ?

[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

 

[Aquaholic]

After fileting a sockeye, I use my ice cream scoop to get the remaining parts off of the skeleton for salmon cakes. It has a high-grade sashimi look to it.

 

[tubber]

After fileting a sockeye, I use my ice cream scoop to get the remaining parts off of the skeleton for salmon cakes. It has a high-grade sashimi look to it.

View attachment 119974

I'm fighting sockeye fever. My boat is in Ukee waiting for our last trip. Looks great. Please cook or freeze first to reduce the risk of asking anyone to approach your backside with worm tweezers.

 

[Aquaholic]

I'm fighting sockeye fever. My boat is in Ukee waiting for our last trip. Looks great. Please cook or freeze first to reduce the risk of asking anyone to approach your backside with worm tweezers.

I will not be doing any sashimi testing. Salmon cakes is the idea. Good tip though.

 

[Aquaholic]

I gave away some of the sockeye I caught to the concierge in my building, and she prepared it this way. Sockeye done asian style, steamed as shown.

 

[tubber]

Mac and cheese with broccoli.
Grilled coho with cheater sauce (Maui rib/Thai Chile/fresh ginger/bit of canola).
Pineapple variety of beefsteak tomato.

 

[IronNoggin]

Massive Ribeye on the barBee

Served up with BarBee roasted corn on the cob and airfried baby taters

Cheers

 

[scott craven]

Massive Ribeye on the barBee

Served up with BarBee roasted corn on the cob and airfried baby taters

Cheers

That is a lovely shade of medium rare !

 

[Marley]

I made a home made teriyaki sauce and cooked a pink fillet over lump charcoal. Tasted great but the skin can away from the fillet. I had dried the skin with paper towel and oiled it before putting it on the grill. I am still struggling to get that crispy skin you get in restaurants and not sure what I am doing wrong.

Any suggestions would be appreciated. Maybe @adanac has some advice as I believe he has experience in professional kitchens? Good thing about having great fishing is lots of fish to experiment with and try different recipes.

 

[tubber]

Try leaving the skin attached to the flesh then catch crabs and halibut with it. Stop by the 7-11 for some pork rinds to scratch that itch.
Or if you steam the fish and then peel off the skin and put under the broiler it will crisp up.
Eat the fish with a finely minced garlic, green onion, ginger, and sesame oil paste. Just fresh, not sauteed.

 

[Alex_c]

Got some really fancy steaks and did em up right. A5 Wagyu tenderloin, snake river farms tenderloin, dry aged striploin.

Garden tomato salad with burrata and some garlic sourdough.

Expensive but worth it. Don’t need much with beef this rich.

 

[scott craven]

What did you think of the dry aged beef, not too gamey ?