What's for dinner tonight ?

[Aquaholic]

Recipe Required!!

Bachelor method. I have made the famous Nobu recipe in the past, but this is the quick version. If you have the Lee Kum Kee chicken marinade, you’re ready to go. If not, it’s a wonderful marinade for chicken as well as black cod and I am sure other cod.

Let it marinade 24 hours in the fridge. Leave the skin on because the way cod flakes apart, you’ll be picking up pieces when you try to plate it. You know what to do from that point on, but for others who have not cooked black cod before, 400 degrees for 10 minutes if not a thin tail piece. Probe for 135 degrees as the oily texture can take a bit more internal temperature. Try it at 130 if you can. I usually eat the skin, but black cod is quite oily so I give it a couple of tastes and that’s about it.

 

[the force]

Kids helped do nigiri for the first time. A nice sandheads marble. Hard to take a picture when they are eating as fast as they are making

Ha, I have the same problem in that everyone is ravenous and no time for pictures, it’s always a good night. Also use the same knife

 

[Derby]

Did a little Thai red curry Chicken the other night

 

[IronNoggin]

BarBee'd Moose Sirloin, Brussels and 3 Cheese Pasta:

 

[dradons]

I love banh mi, and not as many options in Victoria compared to when I lived off Kingsway. However, I have found that Fairways now carries real deal bread from the local bakery that provides bread to the restaurants.

This one is marindated chicken with pate and pickled veggies. I also have vacuum sealed a bunch of thin sliced pork marinaded for quick dinners.

 

[Aquaholic]

View attachment 122549

I love banh mi, and not as many options in Victoria compared to when I lived off Kingsway. However, I have found that Fairways now carries real deal bread from the local bakery that provides bread to the restaurants.

This one is marindated chicken with pate and pickled veggies. I also have vacuum sealed a bunch of thin sliced pork marinaded for quick dinners.

Off of Kingsway is great for choices. Delicious.

 

[JWS]

Ling n’ chips, tonight.

 

[dradons]

Ling n’ chips, tonight.

Dill Batter?

 

[JWS]

Dill Batter?

Yes sir

 

[IronNoggin]

BarBee'd Whitetail Tenders, Herb & Garlic Rice & Turnips in butter:

 

[the force]

First time making lox on Tuesday and had fantastic breakfasts the rest of the week…

 

[Srthomas75]

We made this tonight The recipe photo looked better than what mine did but it was very tasty with the lingcod we used. It was kind of like a Thai gaeng gae sauce over the rice. We will make it again

 

[Derby]

We made this tonight The recipe photo looked better than what mine did but it was very tasty with the lingcod we used. It was kind of like a Thai gaeng gae sauce over the rice. We will make it again View attachment 122594

This one is crowd pleaser and a gooder for sure

 

[ab1752]

First time making lox on Tuesday and had fantastic breakfasts the rest of the week…

Looks great, we are big on the gravlax around here too. Super easy and everyone is like wow this is great.

 

[IronNoggin]

Avocado Mermaids with cheesy garlic toast and a fine Chardonnay

 

[dradons]

We made this tonight The recipe photo looked better than what mine did but it was very tasty with the lingcod we used. It was kind of like a Thai gaeng gae sauce over the rice. We will make it again View attachment 122594

This is one of my favourite fish recipes; we have it often, that exact recipe.

 

[cpony]

Garden fresh asparagus in November. Was looking at the asparagus patch and saw them popping up. Couldn't believe it. Also garden cauliflower and broccolini for dinner. And fresh prawns

 

[tubber]

Slow roasted brisket flat in Mexican spice flavoured base. Pulled apart with forks then put back into reduced sauce.

 

[IronNoggin]

Water Buffalo Top Sirloin & Butternut Steaks on the BarBee

Served up with mixed veggies and a rather fine Merlot

Cheers

 

[IronNoggin]

Whitetail Ribs.
5.5 hours in the slow cooker on low.
Then a fast sear with BarBee sauce.

Served up with Basmati rice topped with gravy made from the juices in the slow cooker and Brussels.
And of course, a fine Merlot!

Super Tender & Juicy!!

Cheers