Owtahear

Oh. I meant I ordered online from a site that actually line catches the salmon in Alaska, flash freezes them and ships them. It was not something from a supermarket or chain store.

Coho Salmon, Butter Lettuce, Fresh Green Beans and Grape Tomatoes. Love this time of year. Everything is fresh, local. Good healthy meal. Though this is Coho salmon, fresh frozen from Alaska. It was lean, and I over cooked it trying to get a nice sear. Still it was good, but not my best effort.

Where was this? Maine is a state. Portland? What restaurant?

Yes I completely understand. I was always young looking, younger than my age. Then gradually became more "sir", now it is always "sir". Really, really deflating from "dude" to "sir" by kids and young adults.

Completely nailed frozen peas. And Butter. of course.

Until I die, my goal is to cook octopus that looks that succulent.

Okay, rushing around feeding everyone the presentation sucked. But a mixed grill. Octopus, Grilled Quail in a grape barbecue sauce, Iberico Pork loin (yum) corn on cob.

Spicy Beef Noodle Soup Chongking Style and Xai bao long (soup dumplings) Maybe has become my death row meal!

Guilty pleasure admission. Okay, I will admit it....I love...love...LOVE cold Rice a Roni. There. Hate me.

I know a lot of these online fish sites sell Halibut cheeks.

WINNER WINNER CHICKEN DINNER.....errrr....well....you get what I mean.

Okay. So I had some leftover Dungeness crab meat (I know, how can you have some leftover Dungeness crab meat??) but I did. It was going to spoil soon. I remembered in my freezer I had some shrimp, that I would never use unless it was a soup or sauced dish. So.....looking into the pantry and fridge, I saw ingredients that would make one of my favorite restaurant dishes as a kid. I am not sure how wide spread "Chi Chis" was, but their seafood enchiladas (called "Cancun") was absolutely one of my all time favorite dishes as a kid. Sure, Rick Bayless and other great Mexican chefs may not be impressed, but I recreated this dish tonight. Dungeness crab and shrimp in a sherry/cream/lobster sauce wrapped in enchiladas. May not be Mexican or even Tex Mex, but it is outstanding. Especially unlike Chi Chis, I am using real crab and real shrimp or lobster. Enjoy.

Living in Pennsylvania, I have found that cold smoking is pretty easy. Except obviously now through October. When the temp is in the 40's and below, it is easy turn my conventional gas grill into a cold smoker, by lighting charcoal and wood chips in an aluminum tray, keeping the temp down below 50 degrees and cold "smoking" my cured salmon filets. It works, and it is as good if not better than the stuff you buy at high end places in the market or online at $40-50 a lb. Unfortunately now, at this point, with the extremely fresh salmon from Alaska, it is no longer that simple as the weather has gotten much warmer. Sure, still can cure it, make a great product, but cold smoking now requires additional equipment.

I am trying to master this dish. I see Sorrel in Whole Foods right now, and it is salmon season, so I was thinking of making another go at this later this week.

YUM!

Tis the season. Halibut in a brown butter, caper and Marcona almond sauce Asparagus Morels sautéed then poached in a port cream sauce Arugula and grape tomatoes tossed in lemon and olive oil.

Oh man, I love that Pinot!

DERBY DAY!!! Mint Julep+ Argula and Gorgonzola salad drizzled with 30 year old Balsamic Vinegar + Veal Parmigiana and Spaghetti.

Salmon season is upon us. With some sautéed spinach and asparagus. And old school shrimp cocktail wth St Elmo Steakhouse cocktail sauce.

I am horrible, I started diving into this before I took the photo. Also, I forgot to include the Soup Dumplings.... But this is Spicy Beef Noodle Soup at LJ Shanghai in Cleveland.

OK......you win!

I turned the leftover lamb into a Sichuan style Cumin Lamb. It is completely improvisational, and I through in some veggies cause I felt the need. But it worked out well.

I know this. Most places in the states advertising "fresh cut fries" get an epic fail. What they should do, is fry them earlier in the day at a lower temp (325F?) until soft and starting to get a golden color, then take them out. Drain them or wrap them in paper, or something, but leave them alone. Then to serve, fry at 375F to order for 3-5 minutes until nicely crisp. It is unavoidable there will be some oxidation (brown) but it is about the texture and flavor. I don't know why places don't do this? It makes it easier (quicker) to get the fries (chips) out to order, and they are what the customer wants, crispy, and will stay crispy while being fluffy inside. It's not that hard!

Easter Leg of Lamb. Garlic/Rosemary/Herbs De Provence rub Simply grilled over lump charcoal on a Weber. Made Barbecued Carrots from a recipe from the Publican (Chicago, Paul Kahan) Twice Baked potatoes Salad Rolls Owen Swift Papillon Wine