What's for dinner

[Chip-skiff]

Our November CSF share was black cod (sablefish) and albacore. When I was in Sitka, I ate a lot of black cod, but it's hard to find in the lower 48. The head of the Seafood Co-op told me that most of their catch goes to Japan, where the price is high. Anyhow, I thawed out a goodly chunk and marinated and glazed it with a mix of maple syrup, soy sauce, sesame oil, minced garlic, and ginger. Coated with sesame seeds and baked in the toaster oven at 350° for about 25 minutes.



I ate part of mine before I thought to snap a picture. With wild rice, a green salad with greenhouse tomatoes, and a bottle of Kim Crawford NZ sauv blanc.

[Canoeyawl]

Black Cod is a sustainable local fishery, Monterey Canyon is deep. One of my favorite meals.
I buy it wholesale as fillets (10 lbs, with the skin on) , prepare a miso, sake-kasu, mirin marinade and freeze it in the marinade as individual servings for two. Broil or BBQ...

(about like this, I usually serve it with jasmine rice and asparagus)

[amish rob]

Black Cod is a sustainable local fishery, Monterey Canyon is deep. One of my favorite meals.
I buy it wholesale as fillets (10 lbs, with the skin on) , prepare a miso, sake-kasu, mirin marinade and freeze it in the marinade as individual servings for two. Broil or BBQ...

(about like this, I usually serve it with jasmine rice and asparagus)

Damb! With a b...

[Chip-skiff]

Black Cod is a sustainable local fishery, Monterey Canyon is deep. One of my favorite meals.
I buy it wholesale as fillets (10 lbs, with the skin on) , prepare a miso, sake-kasu, mirin marinade and freeze it in the marinade as individual servings for two. Broil or BBQ...

That looks grand! I'll try broiling it next time.

[Canoeyawl]

Sake-kasu is hard to find and I often skip it using saki instead. (Boil the alcohol out of the saki/mirin mix and add some sugar to the marinade as it caramelizes nicely).

[LeeG]

Caught a few calamari so I made a tabouli salad and cooked em in the skillet:

oh damn that looks excellent

[Joe (SoCal)]

Thanks, but it's too posh for me. I'd rather eat at the Swiss Hotel in Sonoma and spend the rest on a case of wine.

I’ll follow your lead, but The French Laundry has been on my bucket list for years and it would be my treat.

[__floater__]

Cannibal siblings talking: "What's for dinner, Mom?"

[Peerie Maa]

Not dinner per se, but lunch
bacon.jpg
Molasses dry cured streaky bacon home smoked.

[David G]

No snow here, but it was a chilly and stiff East wind. After a couple hours out in it today, I was ready for a bowl of something steaming hot. So I opened a can of turkey chili. If I'd been thinking more clearly, I'd have done up a strip of bacon to crumble into it.

[JayInOz]

I needed a couple of things in town at the supermarket so went in before dinner. Grabbed what I went there for and then spied a shelf of big fat watermelons so grabbed one of those too. Chatted with a couple of people at the checkout and then driving home I was thinking How much did she say that came to? Got home and looked at the docket- I just paid thirty two dollars for a watermelon! Don't know whether to laugh or cry JayInOz

[Tom Montgomery]

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The reason one must be careful when attending in a potluck dinner:

[Joe (SoCal)]

what’s for diner? USDA prime NY strip in a balsamic glaze reduction, garlic spinach and roasted potato's with rosemary and garlic. Served with a brilliant thick rich Bouchard Malbec from our favorite local winery.

[L.W. Baxter]

.
The reason one must be careful when attending in a potluck dinner:

that. is awesome.

[Chip-skiff]

Did a lot of pruning in the greenhouse and had a bunch of green tomatoes, which I popped in a paper sack to ripen.

After a week or so—



Some wrinkled up, but I made puree with the immersion blender, vacuum-packed, and frozen.

It'll make a couple nice pots of spaghetti sauce.

[Paul Pless]

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[Chip-skiff]

Pork loin roast, brined and then butterflied with the inside cut slathered with basil pesto, folded and trussed. Sweet potato baked. Asparagus.



Airlie 2014 Willamette Valley pinot noir.

[Nicholas Carey]

Tonight we had sauerbraten. Big hunk of grass-fed top round of beef that's been marinating... err... pickling in a half- vinegar, half-wine marinade with onions, carrots, celery and herbs and pickle spice for 10 days.

Meat is then braised in the strained marinade, with more onions. Sauce is thickened with a medium roux made from sugar and flour.

Slice thin, top with gravy, and served with potatoes or noodles.

[Chip-skiff]

Run Down, a Jamaican cod chowder with onion, garlic, ancho chile, and coconut milk. It originated as a means of rendering the dried salt cod that was given to slaves not just edible but pleasing. Very nice on a cold evening.



With unleavened Irish potato bread (a quarter is known as a farl). Sort of doughy and heavy. Airlie dry Muller-Thurgau riesling.

[Joe (SoCal)]

[skuthorp]

Lightly grilled thick Tuna steaks accompanied by salads from our garden. Lime vinagrette from our own limes. A crisp, cool local reisling to set it off. Apple shortcake, a gift from a friends daughter, a new mum who is just exploring cooking for a family. We've known her since she was a bump.

[Chip-skiff]

Eggs Benedict makes a richer breakfast than I like, so we have it for dinner.



Poached eggs and Candian bacon on toasted English muffins, with asparagus, all slathered in Hollandaise sauce.

With a glass of downmarket California chardonnay.

[Chip-skiff]

I saw a film featuring Cuban-style pressed sandwiches. Looked online for fancy electric presses. Then I realised I had a Le Creuset grill pan.

So I made a weight. Found a fat chunk of steel in a scrap pile and cut it to size, then de-rusted it. Drilled a couple blind holes and threaded them with a tap. Shaped a bit of broomstick and ka-boom!



A grill weight/sandwich press. 5 pounds.



Works a treat. Baguette with mayo, mustard, ham, and swiss.



Pickles, tomato soup, and a pint of Guinness on the side.

[Chip-skiff]

My post doesn't show up in The Bilge unless I post a kicker.

What's the deal?

[Breakaway]

Made a pork roast the other day, and had one leftover chop, plus some kraut and mashed potatoes.

Put the chop in a pan in the oven, buried in the kraut, at 200, just to rewarm it.

Meanwhile, I added some flour and beaten eggs to the mashed. Also some diced onion. Made pancakes outta that glop in the cast iron using lotsa buttah.

Opened a jar of pickled beets.

Was great.



Kevin


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[Paul Pless]

costco* ravioli with sage browned butter sauce
and a bit of really fine aged parmigiano reggiano shaved
* i fooking hate costco

[Joe (SoCal)]

Day 2 of Renee's Chicken Cacciatore

IMG_5142.jpg

[Chip-skiff]

Made Cuban roast pork, to the recipe in the film Chef. 4-5 lb. pork shoulder. You start the day before with a mojo marinade: olive oil, fresh orange juice and lime juice, orange zest, cumin, salt pepper, and a fat handful of chopped cilantro. Pop in a ziploc overnight in the fridge, then set it out at room temp in mid-morning. Reserve the marinade. Roast at 425°F for 30-40 minutes then reduce to 375° basting every half hour, until it reaches 160°F (for slicing). For pulled pork, reduce to 325° and roast another hour or two, to 190°.

Has a really nice, crunchy bark. Shoulda taken a pic just out of the oven, but I was too hungry to mess with the camera. Raise the sauce to near boilng and add a few spoons of pan juices, stirring. I hit it with the stick blender to break up the cilantro leaves.

Here it is on a plate (it'd look better on one of Joe's) with garlic mashed potatoes and asparagus. Glass of Airlie Muller-Thurgau riesling.

[David G]

Does pumpkin pie, caramel ice cream, and a glass of milk qualify as dinner?

Asking for an Okie friend...

[Paul Pless]

chip, have you seen the new season of chef's table on netflix, dealing with bbq?

it's pretty amazing, especially the mexico and latin america features

[Joe (SoCal)]

Damn Chip you've done it again, I'm not a Riesling fan but I can imagine it being paring with pork would work.

[Chip-skiff]

We have Netflix for streaming.
Ta! I'll have to check it out.

[Chip-skiff]

Damn Chip you've done it again, I'm not a Riesling fan but I can imagine it being paring with pork would work.

Airlie is in the Willamette Valley and makes really good white wines.




Müller-Thurgau is a riesling variant with a bit more aroma and tartness than most. Goes really well with spicy food. I also serve it with curries and Thai dishes.

They also bottle a dry Muller-Thurgau and a white blend called Seven that's super good. I buy case lots of their wines.

[sandtown]

chip, have you seen the new season of chef's table on netflix,s

Mostly we're very unimpressed with Netflix, esp their own produce which is mediocre at best, mostly.

But their "Latin American Street Food" is really really good.

AJ sez "Check It Out !!"

[Chip-skiff]

Where the fishermen landed their pangas, near Todos Santos, BC, their sons would build fires and roast small snapper (Huachinango) on sticks over the coals. They looked a lot like the photo and tasted wonderful. We'd hike over with flour tortillas, avocados, lemons, salsa, and a couple ballenas of Pacifico, and enjoy a sunny lunch on the beach.