scubadoo97

Goodness can't remember making breakfast. Put some soaked chickpeas on the stove this morning and had a few bites of hummus and crunch chickpeas from the oven, the product of this bag of beans.

Thanks! Fine diced onion sweated then added the washed red quinoa, corn stock to cover and salt . Covered on a low heat till done

Scallops, quinoa and blistered green beans. Used corn stock in the quinoa which really gave it a flavor boost

@gfweb. Love those scallops. Right out of my play book except the chorizo. One of us ( my spouse) doesn't eat pig Every thing looks wonderful

Dessert Dates stuffed with Humbolt fog and crushed pistachios.

Dinner was a sandwich SV chicken. 1.5% eq. brined. Dukes mayo on both sides. One side with a fine dice of home prepared chipotle. Lettuce and tomato for crunch and moisture on the other side. Humbolt Fog gave it a significant favor boost. Need to repreat. Soon

Light dinner used up a tomato and basil from the garden. Followed by leftover smoked Stealhead trout with string beans and romaine

Did a 1.5% equalibrium brine on a piece of salmon for 24 hrs. Trying this over a high salt gradient brine method. Cold smoked for an hour over orange wood The salt flavor was fine but the texture closer to raw compared to the gradient brine method which tends to firm up the flesh a bit. Served with bagels, cream cheese, tomato, cucumber and preserved lime

Picked up some stealhead trout and salmon from Costco today. After skinning the trout and portioning all the fish, I used the tails and bellies and dry brined in dark brn sugar and salt then tossed on the smoker. Served with a tomato and cucumber salad with cubes of a garlic loaf

Leftovers tonight. Tortilla soup. But changed up the starter to corn tortillas toasted on the camal filled with white cheese and cilantro. Cucumber, radish and tomato salad with cilantro. A squeeze of orange and lime , salt with an olive oil drizzle and sprinkle of ancho and morita ground chilies made up the dressing

Pita stuffed with a little muster cheese toasted in the oven was breakfast

SV BSCB equilibrium brined at 1.5% sliced and tucked into a slice of wheat bread with Dukes mayo

Tortilla soup

They are too long to fit the stone holder

Leftover sides with the last of the grouper

Roasted red snapper with corn and roasted brussel sprouts

Watermelon, Valbreso feta and basil A favorite for the morning or anytime

Well it seems you've been very busy Kim. All looks wonderful. Condolences on the crab cake

Had a grouper sandwich at a little fish market with a cooking trailer parked out front The grouper was good so had to go back later and pick up more plus snapper for the next two nights dinner

Did some fill in work today and picked up a pound each of grouper and snapper at a fish market near work after leaving. The filets were nice and thick. Cooked a half pound of each tonight and the rest will be cooked tomorrow. Served with a purée of sweet potatoes seasoned with diced jalapeños, butter, vanilla bean and citrus and a quick cabbage slaw with diced red pepper and the jalapeño with a citrus based dressing

Your friends were well fed!!!

@liamsaunt you had me at wahoo!

Cooked a rib cap ala Paul Bacino. SV @ 140 for 2-3 hrs given my time frame. Passed on the sear since I was afraid of over cook it . Served with the bag juices which I should have strained and a baked potato The meat was very tender and fat soft. A sear would have been nice

Nuf said Details; garlic, shallots, shrimp shell reduction, fresh squeeze of orange with zest. The bread was a roasted garlic loaf toasted in olive oil. The combination dynamite. Well maybe the broth soak bread...buttons pushed

Chicken en confit. Well SV style. Salted and bagged with thyme and or rosemary @ 165f X 8 hrs or so then iced down Seared in a pan and served with mashed potatoes flavored with some of the bag juices.