scubadoo97

After a long 8 mile walk along the beach before sunset I was in the mood for seafood. The fish is snapper

Spirits can last for a long time. The higher the proof the better. Low fills may benefit from being put in a smaller bottle to reduce surface air interaction. But I have recently been killing old low fills (granted they are pretty high proof) and they are just fine

Menu may have changed. My wife just texted she has a bag of sea scallops one of her employees brought her

Chicken thighs bagged with thyme are chugging away in the bath at 165f. Chicken confit with roasted carrots, brussels and potatoes along with salad are on tonight’s menu

Scamhi, looks delicious

they sell them in a two pack. I had 3 on hand

My son’s birthday yesterday. He loves lamb so.... BJ’s had the fattest pair of shanks in their meat case. They were huge, plenty of leftovers

Repurposing left overs. Smoked fish made into cakes and blueberries blended with yesterday’s salad dressing

Smoked steelhead, beets and French feta and leaf salad

Just a quick lunch at home before heading back to work. leftover collard greens from the other day with a fried egg on top. Runny yolk and greens work really well together

Priorities

Have a spatchcocked chicken on the smoker tonight with a couple sweet potatoes in the toaster oven photos maybe forthcoming

Grouper fillet cut in portions. Lightly dusted with Wondra and salt. Seared in a hot pan with plenty of butter using Eric Ruppert’s method of a thin metal probe, aka paper clip, to the lips to tell if it was warm enough in the middle. Then finished with lots of butter, fresh lemon juice and capers to make a sauce

Second time making this grouper piccata dish. So easy and the lemon butter sauce with capers really works well with the meaty grouper. Of course I think it could be adapted to any fish

I need to decide. Our usual beach weekend with my cousins has been canceled so new plans this year. Have friends over for dinner. Will be more reserved as they are not the party types. I am planning on picking up some grouper at the fish market and making a grouper piccata. I did it once before on a whim and really liked it