C. sapidus
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Posts posted by C. sapidus
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1 hour ago, rotuts said:
Im interested in trying WAC.
do any portions include the tail section ?
Id rather get thicker portions , closer to the head .
what have you gotten from them ?
I wish I could answer but Mrs. C did all of the ordering. So far we have had halibut cheeks, coho salmon fillets, and black sable fillets. Sorry!
Here is the website:
I hope that helps.
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4 hours ago, weinoo said:
Are you ordering from Great-Alaska, or another seafood supplier in Alaska?
Wild Alaskan Company, as suggested by a long-time Alaskan
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Black sablefish and coho salmon, again courtesy of Mrs. C. She also cooked up some sweet potato with onions, carrots, and apples. When asked to jazz it up I mixed ginger, nutmeg, cinnamon, smoked paprika, lemon zest, and garam masala in melted butter. Still needed something so I added Meyer lemon juice, a little maple syrup, and a splash of bourbon.
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Halibut cheeks pan-fried with seasoning from Alaska, air-fryer sweet potatoes, and broccoli with lemon and sesame oil, all courtesy of Mrs. C
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The "Oh, I thought you were making . . ." dinner. Venison sausage, roasted chile Poblano, and green beans sauteed with onion, garlic, chiles, and a little leftover coconut milk to deglaze the pan. Rice to go with.
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Pork picadillo tacos topped with roasted chile Poblano, feta, and tapatio.The picadillo included raisins and toasted almond slivers, with a sauce of onion, garlic, canela, cloves, black pepper, and toasted/soaked chile ancho blended with crushed tomato.
Crema de palmitos, made with canned hearts of palm, garlic, shallot, scallions, and Mrs. C's chicken stock. Simple and very good. I had mine with roasted chile Poblano and feta.
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Garlicky oven roasted chicken (ga ro-ti), stir-fried baby bok choi with dried chile, garlic, ginger, and oyster sauce, cucumber salad
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11 minutes ago, MaryIsobel said:
Looks fabulous! When you say
"pureed lemongrass, shallots, garlic, red chile, cilantro stems, and ginger" is that a homemade concoction? I can buy lemongrass stalks, but they are about 8 to a package - way too much for one recipe. Looking for a way to not waste the lemongrass
Thank you! Yes, homemade concoction to supplement the commercial red curry paste.
8 lemongrass stalks to a package is a lot. I found 5 to a package and used one in tonight's meal. Dunno what I will do with the rest but lemongrass is easy to toss into salads, stir-fries, etc. We shall see. 🙂
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Red curry bay scallops with green beans, lime leaves, cashews, palm sugar, fish sauce, and coconut milk. Red curry paste from a tub, supplemented with pureed lemongrass, shallots, garlic, red chile, cilantro stems, and ginger.
Stir-fried mung bean sprouts with shallot, garlic, red chile, soy sauce, chives, S&P. High reward for minimal effort.
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Multi-national turmeric fried rice, with onion, chiles, dou ban jian, cilantro, and leftovers from Indian, Uzbek, and African meals.
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Uzbek restaurant before seeing the Temptations musical at the Kennedy Center. Clockwise from lower left: Cabbage salad, beef tongue with horseradish and capers, Turkish coffee, dolma, samsa, Olivier salad, more beef tongue, and borscht. There was lots more food at the other end of the table.
Olivier salad and borscht were good, but Russian neighbor's is better.
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Visiting friend wanted to try something unavailable in rural Maine so we went out for African food. Chicken peanut butter stew, goat stew, and pumpkinseed chicken (egusi) stew with mixed greens and three kinds of fufu (plantain, corn, and fonio). Fufu was interesting, and unlike anything I have ever had before. No pics, sadly.
Grandparents spent time in Ghana so it was interesting to compare the stews with family recipes, even though the owner/cook is from Cameroon.
Wandered downtown and stopped for Old Fashioneds at a local distillery, which recently opened a bar.
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Cashew cream chicken, from ‘My Bombay Kitchen’. Sear chicken and marinate with ginger-garlic paste. Fry dried chiles, cloves, cardamom, and onion. Add chicken, cover with water, and then simmer until done. Blend raw cashews with yogurt, sauce, and dried chiles, and then simmer everything together. Milder than intended but no complaints.
Turmeric rice with cloves, cinnamon, bay leaf, black cardamom, and garlic. Mrs. C stir-fried broccoli florets and broccolini with garlic and maybe some other stuff.
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Palak paneer. Fried onions, ginger, garlic, and chiles with ground cumin, cloves, black pepper, and nutmeg. Blended that with spinach, cilantro, and turkey stock. Simmered everything with more turkey stock and coconut cream, and then finished with store-bought paneer and Meyer lemon juice.
I was pretty stoked that Mrs. C found good paneer. Royal Mahout brand, from Wisconsin
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Tuna salad with fermented black radish and Tony Packo's Sweet Hots. Otherwise usual ingredients - mayo, mustard, hot sauce, cayenne, S&P
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Zucchini al mojo de ajo, with toasted garlic slices, jalapeno, cilantro, Mexican oregano, feta, and a mix of lime and Meyer lemon juice.
Mrs. C fried cod fillets, but I did not get a picture.
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Something between fried rice and scrambled eggs, served with toasted leftover garlic naan.
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Lots of cilantro and roasted chile Poblano in tonight's meal
Roasted Poblano, dry-fried mushrooms, and seared shrimp with onion, Mexican oregano, and thyme, cooked down with chicken stock and crema, then finished with cilantro. Lots of deglazing.
Squeeze of lime at the table.
Green rice with cilantro, roasted chile Poblano, onion, garlic, and chicken stock
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1 hour ago, alewifee said:
We must complete a recipe conversion test, make a traditional French omelette, do 3 vegetable precision cut competencies, and make a risotto, pizza, side salad, and Italian-inspired dessert. I also did the competition last year, so I feel pretty confident this time. We can be pretty creative with our dishes if they fit the competition's parameters.
Sounds like fun. Welcome and good luck!
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Welcome! I look forward to hearing about what you enjoy cooking and baking!
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Rajas con crema tacos
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Mrs. C made another batch of sourdough, this time with caraway seeds
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5 hours ago, MaryIsobel said:
I have had good crab cakes a couple of times in my many decades but I would rather buy a Dungeness, make a garlicy, lemony butter and pick and dip.
We had delicious Dungeness crab in Alaska with a rich buttery dip. Good stuff for sure.
But for me, steamed blue crabs are incomparable. Really good ones have a hint of sweetness like seafood candy.
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2 hours ago, Katie Meadow said:
. . . What came across my inbox from the NYT this morning via Sam Sifton was Pierre Franey's recipe for Crab Cakes Baltimore Style. The comments from readers are simply hilarious. Franey, as you might know, is not from B-more, and natives of that city don't take kindly to his take on crab cakes. Pick your crab-meat, and don't let anyone tell you what to do with it.
If I have the right recipe (see below), Franey uses about 3x the amount of saltine crackers compared with my usual recipe. A good crab cake has barely enough filler to keep everything from falling apart. Strong demerit right off the bat.
2 hours ago, rotuts said:Dunno if the same one, but here is a Pierre Franey recipe for crab cakes:
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Dinner 2024
in Cooking
Posted
Shrimp with garlic, chilies, and curry leaves. Shrimp were rubbed with turmeric and cayenne, and the oil was flavored with black mustard seed. Simple and full of flavor. Stir-fried Savoy cabbage with fennel, sesame, and cumin seeds, plus onion and cayenne, finished with lemon juice and garam masala. One of our favorites.