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Walcan Seafood was offering line caught halibut this week. Five pound boxes of fresh halibut fillets, boned and skinned. I couldn't resist.
 
My delivery arrived early this morning so I had time to vacuum pack the fillets and get them in the freezer before leaving for work. I froze 6 portions approximate 10 to 12 ounces each. Perfect size for two. And kept one fillet out for dinner.
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Easy work night dinner.
Mixed fresh garlic with olive oil and red pepper flakes, salt, pepper and a squeeze of fresh lemon juice and marinated the halibut for 15 minutes.
Grilled the halibut and served it over grilled zucchini with a Kalamata Tomato Salsa, made with garlic, lemon zest, fresh basil, salt, pepper and a little olive oil.
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5 hours ago, Raamo said:

Today I got my 1st Covid-19 Vaccine, and last week I received a 2009 Stone Edge Farms Cab.  So why not celebrate and try a aged wine.

 

So how was it (the wine, not the vaccine)? I've never tried an American wine with any age on it.

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19 hours ago, Objective Foodie said:

First morel mushrooms of the season. A classic French Vin Jaune sauce with chicken and crêpes parmentières.

 

 

 

Love me some vin jaune. But - do you have a recipe for those crepes?

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Salted and grilled Kampachi collars, Argentinian grilled shrimp in a ginger/aurora pepper/lime/sweet soy sauce.  Haiga rice and baby bok choy braised in chicken stock.

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grilled spatchcocked chicken with romesco. Oven roasted zucchini alla scapece with mint, garlic and a splash of red wine vinegar.

Meusault les Tessons

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All of you guys with your seafood.  Every bit looks delicious.

 

Chicken strips with the required mashed potatoes and gravy along with Nirvana corn from the freezer ( I have a lot of corn yet to eat....summertime is fast approaching)

 

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Breakfast last night.  Wonderful eggs from my egg person, potato patties using leftover mashed potatoes and boudin.  Oh and along side in little bowls, the best Mandarin oranges I've ever had.

 

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55 minutes ago, Franci said:

Yesterday we had for dinner silver snappers, not bad at all. Very mild flesh, good texture. Steamed rice and some stir-fried vegetables 

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Good looking cheeks!!

 

Your fresh fish selection is pretty amazing :)

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King crab legs with garlic butter. (Sorry for the terrible pic.). And arancini. 
 

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Dear Food: I hate myself for loving you.

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1 hour ago, Shelby said:

Chicken strips with the required mashed potatoes and gravy along with Nirvana corn from the freezer ( I have a lot of corn yet to eat....summertime is fast approaching)

@Shelby, are your chicken strips just floured or bread crumbs?  It looks like a nice light breading.    If I didn't already have dinner planned I would be making chicken strips.

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1 minute ago, Ann_T said:

@Shelby, are your chicken strips just floured or bread crumbs?  It looks like a nice light breading.    If I didn't already have dinner planned I would be making chicken strips.

Just seasoned flour.  Soaked in an egg\buttermilk mixture first.

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On 4/6/2021 at 4:48 PM, heidih said:

Not seen the baking soda treatment -  helps with crisping? I simply want your soup - cold here - well considering Los Angeles

Apologies for tardy reply @heidih
The baking POWDER, according to google:
"Baking powder is alkaline. It raises the skin's pH, breaking down the proteins more efficiently and making for browner, crispier results. Simultaneously, the baking powder combines with the bird's natural juices, creating carbon dioxide."
I was skeptical at first, but it works!


 

Edited by Dejah (log)
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Dejah

www.hillmanweb.com

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After several days of heat, ice, sleeping in the recliner, my back is finally allowing me back into the kitchen
W had A & W burgers one night, and Domino Pizzas the next. There was a $5.00 coupon off for 14" feast pizzas, so we ordered in.
I had the Pacific Veggie Feast and hubby had Meatzz Feast. Had plenty for supper plus left over for 2 lunches.
 

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Egg Foo Young and Chinese sausages with rice for a 3rd easy meal

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And finally, felt good enough to BBQ some ribs, with tater wedges and mixed veg

                        

 

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Th
inking to pull out the Big Easy for a chicken tonight. Might be the last day for the week as we are expecting a snow storm by Sunday!

 

 

Edited by Dejah (log)
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Dejah

www.hillmanweb.com

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12 hours ago, jmacnaughtan said:

 

So how was it (the wine, not the vaccine)? I've never tried an American wine with any age on it.

 

I often drink aged cabs, this was pretty unique as it had a lot more fruit left after 12 years then I would expect.

This was not 100% cab, but cab with some other Bordeaux grapes mixed in (though by far majority cab) so that could be the reason.

 

Usually I drink 100% aged cabs and the good ones are complex w/o any tannins left.  I've been working on 2007 from my cellar, soon I'll break into the 2008.

I got 2 bottles of this 09 cab, I'm going to save the other one for a year or two and see how that much age changes it further.

 

I have had very well aged French wine at a high end French restaurant in Tokyo and I wouldn't say it's really any different to my palette being old world vs new.  I just thoroughly enjoy aged wine.

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After visiting my mom for her 70th birthday last week the little one stayed a week at his grandparents. Today (after the obligatory bilateral negative Covid testing) my parents brought him back and will stay for three days. 
For tonight they requested “Nur Abendbrot”, or just the “evening bread”, which is the correct German term for dinner. Bread with cold cuts. Both of them love corned tongue, so I made some ahead this week and prepared some tongue Reuben sandwiches ...

 

Had a wee dram while prepping ...

 

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Freshly made rye (with caraway and pickle juice)


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Corned tongue, pressure cooked ...

 

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TRS ...

 

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Of course my parents brought my hometowns Mett 🤗

 

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For dessert some caraway-scented Schnapps for my dad and me ...

 

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A good way to start the weekend !

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3 hours ago, Dejah said:

Apologies for tardy reply @heidih
The baking POWDER, according to google:
"Baking powder is alkaline. It raises the skin's pH, breaking down the proteins more efficiently and making for browner, crispier results. Simultaneously, the baking powder combines with the bird's natural juices, creating carbon dioxide."
I was skeptical at first, but it works!


 

This is the only way I do wings anymore. Very hard to tell that they are not deep fried!

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Tonight we continue with the 2009 cab.   My wife does not do cooked beef (she will eat a good beef tartar) so she made a carmalized onion,  pepper, and mushroom tart.

 

I continued with my American waygu this time with onions and asparagus. 20210410_175659.thumb.jpg.7df155615d16525d2d1e21d90ec77771.jpg

 

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I thought I was thawing boneless, skinless chicken thighs. I thought wrong. Seasoned with a shawarma blend and baked. Coconut jasmine rice and salad. 
 

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Dear Food: I hate myself for loving you.

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