Mallette Posted February 13, 2012 Share Posted February 13, 2012 Okies, fenderbender (tap, tap, tap...) we are waiting.[] Dave Quote Link to comment Share on other sites More sharing options...
Coytee Posted February 13, 2012 Share Posted February 13, 2012 (tap, tap, tap...) As I read that, I 'hear' the knocking on the glass scene in Finding Nemo. Piece of trivia.... I've never SEEN Finding Nemo, just some of the clips from it and that one stuck with me. Quote Link to comment Share on other sites More sharing options...
jhoak Posted February 13, 2012 Share Posted February 13, 2012 I found Nemo and he was wonderful. [] Quote Link to comment Share on other sites More sharing options...
Mallette Posted February 13, 2012 Author Share Posted February 13, 2012 OK, joak...did a REAL chef do that???[] Dave Quote Link to comment Share on other sites More sharing options...
Brac Posted February 13, 2012 Share Posted February 13, 2012 Maybe Bender needs some inspiration.******************** I have a quantity of crawfish stock, I would like to use (BTW, my lake is under 3 feet of ICE, so I have to crawfish) Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted February 13, 2012 Share Posted February 13, 2012 (tap, tap, tap...) As I read that, I 'hear' the knocking on the glass scene in Finding Nemo. Piece of trivia.... I've never SEEN Finding Nemo, just some of the clips from it and that one stuck with me. That scene is made for a good sub. Quote Link to comment Share on other sites More sharing options...
Thaddeus Smith Posted February 13, 2012 Share Posted February 13, 2012 That scene is made for a good sub. any suggestions? Quote Link to comment Share on other sites More sharing options...
Mallette Posted February 13, 2012 Author Share Posted February 13, 2012 Dad rat it! Hijacked already...[] Dave Quote Link to comment Share on other sites More sharing options...
Thaddeus Smith Posted February 13, 2012 Share Posted February 13, 2012 speaking of sushi.. http://youtu.be/ces98B8W8r4 Quote Link to comment Share on other sites More sharing options...
fenderbender Posted February 13, 2012 Share Posted February 13, 2012 Ok ....Dave, back on track Hows about something reasonably healthy to start off with? Salmon with a honey cardamon glaze....lots of boring salmon dishes, this one has a kick. the marinade... and this will keep for a few weeks so you can make it early and if you make to much it will keep... 1 cup good olive oil, 1/2 tsp fresh ground black pepper, 1/2 tsp kosher salt, 10 basil leaves, 3 scallions, 1 clove garlic, 1/2 cup chopped cilantro, zest ( only yellow...no white pith) of one lemon..... throw this into your "osterizer" blender.... and what you get will resemble a loose pesto oil. The Glaze.... this needs at least 24 hours to macerate.... but the longer the better... In a non stick fry pan place two shallots cut in half with the peal in tack ( small yellow onions will do) the goal is not to saute but to get a good char on the cut flesh side of the shallot/onion..... when these are very brown add to the pan, three "quarter" size slices of ginger, six crushed cardamon seeds, two red chilli pods ( more if you like it spicy), one sprig of fresh thyme, and a 1/2 teaspoon of corriander seeds. turn off the fire and just let all the aromatics get a bit toasted, but not burnt..... then add one cup of good honey, two tbsp soy sauce and the lemon juice of the lemon you zested for the marinade. bring to a light boil and cool a bit and place in a sealed glass jar. leave out over night and then refrigerate..... will keep for weeks. the fish.... great fresh salmon is required.... the "Sea Whistle farms" scottish and irish atlantic farm raised is some of the best other than true wild i have found... if it's available to you... costco usually has very nice chillean...... so buy a side and skin it " or have the fish monger skin it for you if your a pu$$y... sorry ...**** side note, if you are going to freeze the remainder of your fresh salmon or any meat fish, I highly recomend spending the $1-200 on a food saver.... it really makes a big difference. Cut your salmon filet into desired portions and chill on paper towels to absorb any leakage... preparation.... this can be cooked any number of ways.... charcoal grill, hot smoker, wood plank, saute pan( if you choose this method sear it in the pan on both sides and then finnish in the oven), george forman grill... broiler...... personal choice, i prefer medium hot charcoal. an hour before cooking take out your salmon fillet and lightly brush with the marinade and let sit out..... clean your grill very well and spray it with non stick spray ( a bit on the fish wont hurt ) place the fish flesh side down ( the skin removed side up) for two min. and then turn it still flesh side down 90 degrees to get nice grill marks. cook two more min..... flip to skinned side down , at this point lovingly slobber on the honey glaze cook for two min and rotate 90 degrees for the final 2 min ***** cook time will vary depending on thickness of fish, grill temp, doneness desired...... the goal is to get nice grill marks and hen let the glaze caramelize from the radiant heat.... in a pro kitchen we throwit under a broiler for 30 sec to achive this but the grill works fine..... this goes great with rissoto, cous cous, quinoa, rice, mashed sweet potatoes..... if you wish you can take a 1/4 cup of the glaze and add two more lemmons, and simmer....slowly wisk in 3-4 pats of butter and you have a classic burre blanc sauce..... give it a try Quote Link to comment Share on other sites More sharing options...
Mallette Posted February 14, 2012 Author Share Posted February 14, 2012 Outstanding! Finally, a thread that will get the PAW onto the forum! She's a huge fan of salmon! Dave Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted February 14, 2012 Share Posted February 14, 2012 That scene is made for a good sub. any suggestions? Several[] Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted February 14, 2012 Share Posted February 14, 2012 Outstanding! Finally, a thread that will get the PAW onto the forum! She's a huge fan of salmon! Dave Just copied and pasted the recipe and sent it to my wife. Sounds great, thanks! Quote Link to comment Share on other sites More sharing options...
Groomlakearea51 Posted February 14, 2012 Share Posted February 14, 2012 Seriously high on the Drool-O-Meter!!! [Y] Quote Link to comment Share on other sites More sharing options...
Brac Posted February 15, 2012 Share Posted February 15, 2012 Looks like a great recipe, but I have this thing where I won't by salmon unless it's really fresh and really good. They I find myself with good fresh salmon, and think to cook it would be a sin against God, so it's gets sliced and eaten. Quote Link to comment Share on other sites More sharing options...
fenderbender Posted February 15, 2012 Share Posted February 15, 2012 I'm with you there Brac !! Love it raw Quote Link to comment Share on other sites More sharing options...
jhoak Posted February 15, 2012 Share Posted February 15, 2012 When it comes to "lightly cooked" (or raw) fish my weakness is ahi tuna. I made friends with the local fish monger a few years ago. Whenever he gets in a really good block of tuna he calls me. The last time I talked to him he told me that he had 10 or 12 local "tuna junkies" and whenever he gets a good batch between us it sells out in under 30 minutes. D@MN... All of the sudden I'm hungry for a big chunk of really good ahi tuna. Very lightly seared please. HMMM... Of all of the things I've been called both positive and negative I would never have imagined being refered to as a "tuna junkie" [] Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted February 15, 2012 Share Posted February 15, 2012 Must be an aquired taste that I haven't developed. My wife likes that sort of stuff but it's all bait to me. Quote Link to comment Share on other sites More sharing options...
fenderbender Posted February 15, 2012 Share Posted February 15, 2012 When it comes to "lightly cooked" (or raw) fish my weakness is ahi tuna. I made friends with the local fish monger a few years ago. Whenever he gets in a really good block of tuna he calls me. The last time I talked to him he told me that he had 10 or 12 local "tuna junkies" and whenever he gets a good batch between us it sells out in under 30 minutes. D@MN... All of the sudden I'm hungry for a big chunk of really good ahi tuna. Very lightly seared please. HMMM... Of all of the things I've been called both positive and negative I would never have imagined being refered to as a "tuna junkie" Love it!!! I do an "Amuze Bouche" (please the palette) With Raw but Cured yellowfin tuna sliced into 3/4 inch dice sitting on squares of pickled watermelon rind and wasabi air..... mmmmmmmmmm Quote Link to comment Share on other sites More sharing options...
jhoak Posted February 15, 2012 Share Posted February 15, 2012 For a short time there was an “all organic” restaurant locally. One of their “signature” dishes was a bed of baby greens topped with yellow fin tuna that had been cured “ceviche” style in lemon juice, lime juice, and rice wine vinegar. Dressed with EV olive oil and just a touch of balsamic vinegar. It was served with a small loaf of “in house” baked whole wheat bread sliced, toasted, and brushed with olive oil and crushed garlic. O… M… G… It was just wonderful. I’ve been trying ever since to replicate that dish but to date I haven’t come very close yet Yet being the operative word here... [] Quote Link to comment Share on other sites More sharing options...
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