what'sfor dinner, your own recipes

[Nightclub Dwight]

That baby octopus sounds great!  I'm going out for sushi tonight at the fancy place.  Sushi is one thing you don't want to search for a bargain, it pays to get the good stuff.

 

[jackthehack]

That baby octopus sounds great!  I'm going out for sushi tonight at the fancy place.  Sushi is one thing you don't want to search for a bargain, it pays to get the good stuff.

Didn't turn out the way I remembered it from Spain; octopus is much like squid in as much that previously frozen just isn't anywhere near as good as fresh for grilling, comes out "chewier" than fresh and not as good.

 

[CrackedPepper]

The mahi mahi looks great though - I love mahi mahi!  Love saying "mahi mahi" too.

Mahi. Mahi.

 

[jackthehack]

The mahi mahi looks great though - I love mahi mahi!  Love saying "mahi mahi" too.

Mahi. Mahi.

It was; living in Kansas, getting fresh seafood is a challenge, but my local store gets some stuff flown in on ice Friday evening to sell Saturday. The "fish lady" was all excited to see me this morning as she had gotten some fresh "sushimi grade Cobia" and even printed up a little sign to pitch it as nobody around here besides me would know what it was.
( http://en.wikipedia.org/wiki/Cobia ). I've caught these before in the Gulf off Corpus Christi, and she was had more than a little bit of chagrin when I had to tell her her it wasn't Cobia. The fillets were skin off, and I have no idea WTF they were, shaped like a haddock fillet, but with a strange brownish-yellow tint instead of purely white.

 

[Nightclub Dwight]

The mahi mahi looks great though - I love mahi mahi!  Love saying "mahi mahi" too.

Mahi. Mahi.

It was; living in Kansas, getting fresh seafood is a challenge, but my local store gets some stuff flown in on ice Friday evening to sell Saturday. The "fish lady" was all excited to see me this morning as she had gotten some fresh "sushimi grade Cobia" and even printed up a little sign to pitch it as nobody around here besides me would know what it was.
( http://en.wikipedia.org/wiki/Cobia ). I've caught these before in the Gulf off Corpus Christi, and she was had more than a little bit of chagrin when I had to tell her her it wasn't Cobia. The fillets were skin off, and I have no idea WTF they were, shaped like a haddock fillet, but with a strange brownish-yellow tint instead of purely white.

I just read an article that said that genetic testing of fish bought from markets around the country shows a rampant disregard for accuracy in fish labeling.  Some of this is intentional misrepresentation, offering a cheaper fish for a more expensive one, or more and more, an ecologically sensitive fish for a fish with a healthy fishery.  But some is just plain old confusion, since many fish look similar once filleted and skinned.  The problem is so widespread that you have to think it is really fraud.  Often it isn't the fault of the local fish monger, they buy it from wholesalers already mislabeled. 

With some fisheries on the verge of extinction its really important for us as consumers to make smart choices and not put pressure on threatened species.  Also, many farmed seafood is done in a way thats not so great for the environment, so wild caught is often better.

I'm not trying to preach, just sharing some of what I recently read.

Sorry the octopus didn't turn out.  Thats part of the fun of cooking.  Sometimes things surprise you and come out unexpectedly brilliant, but sometimes they fall flat.  I too am now living inland after spending most of my life within sight of the sea, so I appreciate the difficulty in finding great fresh fish.  Better luck next weekend!

 

[Jusatele]

That baby octopus sounds great!  I'm going out for sushi tonight at the fancy place.  Sushi is one thing you don't want to search for a bargain, it pays to get the good stuff.

Didn't turn out the way I remembered it from Spain; octopus is much like squid in as much that previously frozen just isn't anywhere near as good as fresh for grilling, comes out "chewier" than fresh and not as good.

I love fresh octopus,and that baby octopus sounds so delicious I am going to steal that recipe

 

[CrackedPepper]

With some fisheries on the verge of extinction its really important for us as consumers to make smart choices and not put pressure on threatened species.  Also, many farmed seafood is done in a way thats not so great for the environment, so wild caught is often better.

I'm not trying to preach, just sharing some of what I recently read.

Not preachy - what you say is true.  It's also not as good for you from a nutritional standpoint:  http://www.whfoods.com/genpage.php?tname=george&dbid=96

 

[Steve_Karl]

Nope, this meat was raised within 100 miles of where I live in Pittsburgh.

Hey there,

I'm in Pgh. also.
Are you getting your beef at the Farmers Market in E. Lib.?
Can you tell me what to look for?

Thanks,

Steve

 

[jackthehack]

That baby octopus sounds great!  I'm going out for sushi tonight at the fancy place.  Sushi is one thing you don't want to search for a bargain, it pays to get the good stuff.

Didn't turn out the way I remembered it from Spain; octopus is much like squid in as much that previously frozen just isn't anywhere near as good as fresh for grilling, comes out "chewier" than fresh and not as good.

I love fresh octopus,and that baby octopus sounds so delicious I am going to steal that recipe

Feel free, I stole it from a hole in the wall Bar/tapas place I don't remember the name of in Barcelona; if you sat at the bar you could watch them cook the tapas dishes on a grill/stove against the wall behind the bar. The other "secret" besides using fresh baby octupi is the smoked paprika; you can use the Hungarian variety as it's hard to find, but you can order the real deal here, makes for better flavor: http://www.tienda.com/food/products/pk-13-2.html?site=1

 

[OzziePete]

With some fisheries on the verge of extinction its really important for us as consumers to make smart choices and not put pressure on threatened species.  Also, many farmed seafood is done in a way thats not so great for the environment, so wild caught is often better.

I'm not trying to preach, just sharing some of what I recently read.

Not preachy - what you say is true.  It's also not as good for you from a nutritional standpoint:  http://www.whfoods.com/genpage.php?tname=george&dbid=96

In the last 5 years, the food administration and fisheries people in Australia have taken to giving one name to every fish sold in Australia and making it the species' name nationally. The problem we have in Australia is we have a desirable species of fish called Barramundi, and we also have some other good tasting fish that had common names thrown about to a number of species. For example, what was sold as bream in Western Australia, was not necessarily the same species of fish that is sold as bream on the east coast of Australia. That lead to some renaming, but now at least it is consistent across the borders. These inconsistencies also lead to some loose labelling of fish for some more desired and expensive species, so the tighter naming of the fish species in the shops means you get the same species each time.

 

[jackthehack]

Bacon-Wrapped Chili & Cherry Stuffed Grilled Shrimp Skewers over Lemon Shitake Risotto

Use the largest fresh shrimp you can get; the larger they are, the easier to stuff and grill without overcooking. Use cheap, thin (store brand's great) bacon; thicker sliced bacon won't crisp up without over cooking the shrimp.

Leave end of tail on the shrimp, remove rest of shell. Butterfly carefully from top of back, make sure the butterfly cuts aren't so deep as to make them fall in two while grilling. Stuff the shrimp with fresh pitted cherries and whatever chili pepper suits you heat-wise (I like to use red Fresno or spicy Italian Pepperdew peppers for this dish.), this works best if the cherries/chillis are cut in thin strips. Wrap the bacon around the shrimp and place on skewer. Brush lightly with lemon infused extra virgin olive oil prior to grilling, so nothing sticks before the bacon starts rendering.

Lemon Shitake Risotto

Add 1/2 cup diced shallots (red onion can substitute), 3 cloves minced garlic, 1 tablespoon chopped fresh oregano, 3/4 cup chopped Shitake mushrooms and  3 tablespoons lemon infused extra virgin olive oil in a 2 1/2 Qt. pot; cook stirring constantly until shallots start to become translucent. Add 1 cup Arborio rice and continue to cook/stir through for 2-3 minutes. Add 1 cup dry white wine (Never cook with anything you wouldn't drink) and stir occasionally until most of the moisture is absorbed. Add another cup of dry white wine and 1 tablespoon of lemon zest, again continue to cook until most of liquid is absorbed. Add 1 cup water and juice of 1/2 lemon and continue to cook till you get that creamy Risotto consistancy; cover and remove from heat.

Go grill the shrimp skewers (time will vary with size of shrimp).

Place 3/4-1 cup of risotto on plate, with one or two of the shrimp skewers on top. Garnish with fresh oregano.

Bon Appetit!

(Sorry, no pics, drank the rest of the Orvieto while cooking and it got gobbled down before I thought of it.)

 

[Nightclub Dwight]

Chili & cherry stuffing sounds excellent.

On that note, I got my first good bag of Rainier Cherries at the store today.  For a few short weeks in the summer I will gorge myself on cherries, disregarding whatever gastric consequences that may bring.  The red bing cherries are good, especially if they are deep dark red.  But for my dollar I love the yellow and red Rainier Cherries.  I've also seen them sold as Queen Anne's Cherries.  Cherries are expensive, and Rainier Cherries even more expensive.  But you only get good ones for a few weeks in the summer, so I figure I spend my whole year's cherry budget now.

 

[jackthehack]

Wound up with 5 half lb. 90/10 sirloin patties so I made a meat loaf:

1.5 lbs (675 g) high quality/low fat ground beef, sirloin preferably
1/2 cup minced shallots
1/3 cup minced bell pepper (what ever color available in fridge)
4 cloves minced garlic
1/3 cup chopped fresh parsley
3/4 cup bread crumbs/other binder (I used leftover corn bread, whatever's handy)
1/3 cup shaved fresh fennel
2 teaspoons fresh thyme
(Optional - 1 diced jalapeno or other hot pepper)
salt/pepper to taste

Mix all ingredients in bowl except for eggs by hand until all ingredients very evenly mixed

Add 2 beaten  eggs and 1 1/2 tablespoons of worchestershire  sauce and remix further until all ingredients uniformly mixed

Lightly oil a baking dish with olive oil, and roll out meat loaf, it should be about 9" long and a flattened 4" across

Bake at 350F for 1 hour

While baking make glaze of 1/3 cup fresh honey of your desire, 2 tablespoons of your favorite dijon mustard and 1 teaspoon Tabasco sauce

At 1 hour mark, remove from oven and brush entire loaf with the glaze; return to oven and bake another 15-30 minutes to desired finish

Enjoy!


Add 2 eggs and 2 tablespoons

 

[jackthehack]

What to do with that 1/2 - 3/4 leftover roasted/grilled chicken?

Pesto Cashew Chick Salad

1/2 - 3/4 Grilled or Roasted Chicken
1/4 - 1/3 cup celery minced
1/4 - 1/3 cup red bell pepper minced
1/4 - 1/3 cup red onion minced
1 tablespoon minced roasted garlic
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons minced fresh basil
2 heaping tablespoons pesto
1/3 cup salted roasted cashew pieces

Pull chicken meat from bone, discard skin. Chop/shred chicken meat roughly, not too fine. Add celery/onion/red bell pepper in proportion to amount of leftover chicken, 1/4 cup for 1/2 chicken or  1/3 cup for 3/4 (chicken minus 1 complete breast) Combine in bowl with all other ingredients and mix thoroughly. Add salt/fresh cracked black pepper to taste. Serve on grilled crostinis or other bread product(s) of your choice or handy.

 

[Jusatele]

Jack, I am going steal that one, it sounds great

 

[jackthehack]

Gas Grill Roasted Chicken

As it's too hot in much of America to turn on an oven in the house, I've perfected roasting chickens on the gas grill; you need a grill that has at least two burners for this to work.

Stuff a 3.5-4 lb fresh chicken with 1/2 package fresh poultry herb mix (rosemary/thyme/sage typically) 1/2 lemon cut in wedges, 4 cloves garlic and some sliced onion. Lightly smear skin with extra virgin olive oil and season outside with fresh cracked pepper and salt.

Turn on 1 burner on the grill close lid and let it heat up for 5-10 minutes.

Place chicken on side of grill away from the direct heat and close lid.

Go back inside where it's cool and drink cold beers (or other suitable beverage) for 1 hour.

Check chicken with meat thermometer, you're cooking by temperature from this point, the thickest part of the thigh needs to hit 180F for it to be done; you will never get skin this crispy on a roast chicken cooking in the oven and your house will stay cooler! A typical 3.5 lb. fresh "Smart Chicken" or "Natural Chicken" from Target will take approx. 1 hour and another 5-15 minutes to be done on my 2 burner grill, your results may vary, but you're always going to need an hour of cook time to start out with.

 

[TroubledTreble]

Ah, smoked paprika. A new favorite of ours.

Grilled Brussel Sprouts.

Starting with Brussel Sprouts of equal size: Put in microwave for 3 minutes, then toss with;

2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout.

Heat a grill to medium.

Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

Good stuff!

Side note: you can make extra oil mixture and refrigerate it. It gets better with time and can be used with other veg.

 

[Jusatele]

crock pot pulled pork

took a  5 pound pork butt roast and put it in the crock pot
spiced it real good from the garden and spice rack ( this time of year my garden is busting out with fresh spices, I am giving away Basil, oregeno, rosemary, and such to anyone who will take it)
half to half water to bbq sauce
onion and assorted peppers from the garden
let go for 6 hours
shepherds rolls cut in half, liberally spoon in pulled pork and serve with pan fried summer squash fresh from the garden

heaven on a bun

 

[ptirman]

Ah, smoked paprika. A new favorite of ours.

Grilled Brussel Sprouts.

Starting with Brussel Sprouts of equal size: Put in microwave for 3 minutes, then toss with;

2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout.

Heat a grill to medium.

Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

Good stuff!

Side note: you can make extra oil mixture and refrigerate it. It gets better with time and can be used with other veg.

Funny but we had grilled ribeye and Brussels sprouts tonight. The only thing we did differently was to add bacon to the sprouts (with just a bit of reduced kosher salt)!

 

[Cagey]

You guys are makin' me hungry, and it's after 2 in the morning here. Too dark to grill, too late to order pizza, too quiet to thrash around the kitchen... guess it's beer for breakfast again <grin>

I'm a big fan of Brussel Sprouts and typically do the bacon thing, but that spice/grill idea sounds excellent.