HungryChris

We had chili for Cinco de Mayo. HC

Grilled Reuben sandwich with watermelon sticks. HC

@Okanagancook, They have size names that range from smallest to largest: "mediums, hotels, primes and jumbos". The size, from point to point ranges from 3 1/2" to 5 1/2". In the past, I liked the smaller ones because they are easiest to get crispy, but yesterday, I changed my tune because the jumbo I bought for $7 was so sweet and meaty. I think we are pretty much on the fringe around here, as they are shipped live from MD and are so delicate that many places simply will not order them due to the risks of dead loss. That is why knowing when they are expected to arrive and being there when they do is so important. When you are lucky enough to be there at the right time and work expeditiously, the payoff is a one of a kind experience that I wish everyone could share! I don't care what they say at any restaurant that serves them, they simple can't be at their prime for every diner. They are either frozen, or cleaned and tucked away in the walk-in for some undetermined period of time. HC

linguine with clam sauce. HC

The soft shell crab I had yesterday was sold already cleaned. Today, after a few phone calls, I was at the fish market when they unloaded the live crabs, took it home in a cooler, cleaned it and shook it up in a mixture of Old Bay and flour. I dipped it into an egg wash, then back into the flour mixture. I shook it off again and into hot butter in the fry pan it went. Served it with spicy lemon aioli. Best soft shell crab sandwich ever! HC

@Kerala, The marinade is a mixture of about 3 heaping TBS of hot fermented soy bean paste (gochujang), 3/4 cup soy sauce, 4 large cloves garlic, peeled and chopped, 1 thumb sized piece of peeled ginger, chopped, 2 TBS dark brown sugar, 1 TBS rice wine vinegar, 1/2 cup dry sherry and 1 TBS sesame oil. I blend these with an immersion blender then add 3 green onions chopped. I truss the chicken tightly, snipping off the wing tips. The trussing keeps the plump shape for visual appeal. I put the trussed bird in a plastic bag, add the marinade and massage it in the bag to distribute the marinade evenly and leave it for a few hours to overnight. I put it on the rotisserie at 350 - 375 F, baste the bird every 20 minutes with the marinade, but do not baste it for the last half hour to be sure that the marinade has been cooked thoroughly. With my setup, a 5 lb bird takes 2 /1/2 hours, but that will vary, of course, with the size of the bird and your particular setup. No stuffing. HC

It was cicchetti night here, last night. Bruschetta, fried pork dumplings and fried fresh artichoke hearts. HC

Each year I like to celebrate many firsts. For example, there's first tomato day (FTD), first corn day (FCD) and so on. Well, today I celebrated one of my absolute favorites, first soft shell crab day (I'm sure you can guess the letters). The pictures aren't great, but the sandwich sure was! I had it with a spicy lemon garlic aioli with chopped capers on a roll that I crisped in the oven just as the crab was done. The beer was a DIPA, Too Many Cooks, a new favorite from the local Beer'd Brewery. When I get my growlers filled with it I like to say "I'll have 4 Too Many", oh well, TMI. HC

Korean BBQ rotisserie chicken and potato salad. I got so involved with cutting it up for serving, I neglected to take the final photo. HC

I am a believer that hot dogs have an occasional place at the dinner table and last night was it. These were grilled. Deb had hers with onion and cheese.............to which she adds ketchup, while I try not to look. Mine were with sauerkraut and onion, to which I add ballpark mustard. The first draft of the new garage wish list for the electrician made it into the picture and my laptop just returned from repair with all my favorite bells and whistles wiped clean, so cropping the pic was out of the question. HC

Fried shrimp po'boys, dressed. HC

It took me several attempts, but I finally learned to not just blanch it, but boil it in salted water until the water is colored, then into garlicky good olive oil in a hot skillet. I finished off a big bunch of it this morning. My first taste of Broccoli rabe was at Tommy Dinic's at the RTM on a pork sandwich and I absolutely loved it. Here it is again with some home fries and ramp leaves this morning. I will be attempting to grow some rapini this fall. HC

Broccoli rabe, home fries with fresh picked ramp leaves, fresh salsa and zucchini pickles. I took @Ann_T's suggestion and lost the toast, but added a few more home fries so I didn't have to cut back on the salsa. I was happy with this combination. HC

I think the American shad is the largest member of the herring family. It has a creamy texture when cooked and is quite good. It also takes very well to being smoked. It is such a bony fish that filleting it is a real art which adds to the price. It is celebrated this time of year in these parts and then it's gone until next year. HC

Connecticut River Shad, asparagus from the garden and chive buttered boiled potatoes. HC

Thanks, a bunch @Shelby and as a matter of fact we'll be having asparagus from the garden tonight for the first time after a four year effort!!! HC

Woodworking shop is the plan. HC

More broccoli rabe, home fries with fresh from the garden ramps, Tuscan toast, fresh salsa and a new fav, slightly sweetened seltzer with fresh lime. This was an unlikely combination of circumstance, but a remarkable combination. I had to replenish the salsa quite a few times. I will have this again! HC

Those buns are the boss! HC

Today was "crane day" for our new garage, literally years in the planning. We celebrated with tacos. HC

Broccoli rabe joined some of the usual players this morning. HC

Inspired by @Shelby's recent artichoke post on the dinner thread, along with a discussion I recently listened to on NPR about fried artichokes, I bought one today. I cut off the Top 1 1/2 " and plucked off the leaves down to the pale yellow ones and trimmed off any dark colored outside on the body and stem. Then I sliced it into 6 pieces along the stem axis and removed the choke. I sliced each piece in half again to get bite sized pieces and pan fried it in olive oil and salt and pepper. I fried it until the edges were crispy brown and served it with a spicy lemon garlic aioli. The next time I make dinner out of apps, this will be one of them. Really quite good. HC

Deb and I both like corned beef, so when it was on sale for St Patty's, I went all in. I took a flat cut out of the freezer the other day and last night we had it for dinner. The potatoes were a little over cooked to my taste, but this is the way Deb likes them. The corned beef, water to cover, cider vinegar, bay leaves, spice packet and a good quarter cup of Crystal hot sauce were in the instant pot for 90 minutes at high pressure with natural release. It went into a warm oven wrapped in foil. The potatoes, carrots and cabbage went into the pot with the same "juice" for 10 minutes at high pressure with natural release. The leftover sliced corned beef, potatoes and carrots went with Deb to work for lunch (she will not heat cabbage in the micro at work), and we have a nice piece of beef leftover for sandwiches. HC

More chef salads last night. These included leftover chicken salad. HC

I worked on a horse farm as a kid. We cleaned out the stalls every day and spread it on the hay fields, but it was free to anyone who wanted it. Oddly enough, this farm I get the compost from, buys it from somewhere else and sells it in the spring. They do load it with a loader for you, which is worth something. The difference it makes in the garden is remarkable. I tilled it in this morning. I don't normally park on the lawn, but we are having a garage built behind the house and it seems like we are always in the way. I think you can see the evidence all over the driveway! HC