A friend of mine used to harvest whitefish from the Yakima during winter (he's one of those who keeps his maggots from freezin' guys); he said smoked whitefish is the best ever smoked fish.
What Are You Eating?
- Thread starter Brute
- Start date
A friend of mine used to harvest whitefish from the Yakima during winter (he's one of those who keeps his maggots from freezin' guys); he said smoked whitefish is the best ever smoked fish.
SilverFly
Legend
Haven't tasted them since I was a kid. Simple pan fry like I did back then. Remembered them being very mild, tasty, similar to trout and delicious. That memory was accurate. Hoping to catch more to try in the smoker.
No picture of leftover night.
I had mashed potatoes and a thick cut pork chop left over. Cubed up the pork shop and stirred it in to the potatoes with a generous portion of sauerkraut. Pretty tasty. Reminded me of something my Russian grandmother would have served.
SF
I had mashed potatoes and a thick cut pork chop left over. Cubed up the pork shop and stirred it in to the potatoes with a generous portion of sauerkraut. Pretty tasty. Reminded me of something my Russian grandmother would have served.
SF
Capt Insano Emeritis
Legend
Left overs…mushroom and shallot reduction medium rue into gravy over pan seared baked yams in butter and leftover chicken thighs heated jp in the microwave- chai tea we are proud of ourselves using stowed night before last dinner salvage. It was good
I really like this seasoning blend
And it really likes pork tenderloin
However, it burns and flakes off if you try to sear the tenderloin with the seasoning on. It does great roasting, but I prefer to cook tenderloin by searing in cast iron and finishing on a wire rack in the oven. So I salted and seared the tenderloin then rolled it in Greek Freak before putting on the rack. Definitely turned out. Served with farro cooked in chicken stock and a Greek salad.
And it really likes pork tenderloin
However, it burns and flakes off if you try to sear the tenderloin with the seasoning on. It does great roasting, but I prefer to cook tenderloin by searing in cast iron and finishing on a wire rack in the oven. So I salted and seared the tenderloin then rolled it in Greek Freak before putting on the rack. Definitely turned out. Served with farro cooked in chicken stock and a Greek salad.
Trying our best to eat healthy. What you can't see is the halibut underneath the veggies. Plus this seasoning is killer on halibut.
Season the halibut, add veggies of choice, drizzle with olive oil, close up the aluminum foil and bake at 350 for about 25 minutes.
Season the halibut, add veggies of choice, drizzle with olive oil, close up the aluminum foil and bake at 350 for about 25 minutes.
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hey bill, where was this?
thx go
Thai larb salad using the tops of napa
Recipe? I'm too lazy to look it up!
4 Tbsp rice toasted until golden in a dry wok then ground in a mortar and pestle until sand-like
2 lbs ground meat (this is 93% lean turkey)
5 cloves garlic minced
2 serranos minced
1" piece of ginger finely minced
1 bunch of green onions, whites only, chopped
Thai chili powder
White pepper
1 shallot, thinly sliced
Juice of 2 limes
4 Tbsp fish sauce
2 Tbsp raw sugar
Tops of green onions
4 Tbsp fresh mint, chopped
4 Tbsp cilantro, chopped
Lettuce or cabbage
Prepare toasted rice powder
Heat a wok on high until smoking
Add 2 Tbsp oil
Add garlic, ginger, serrano, green onion whites. Stir fry for 30 seconds
Add ground meat. Break up and brown off. When nearly cooked through add chili powder to taste.
When meat is cooked, turn off the heat and add the shallot. Stir to separate the rings and wilt the shallot. There will be plenty of liquid in the pan, don't worry about it.
Add fish sauce, lime juice, sugar, and rice powder. Stir to combine.l and distribute.
Stir in herbs and white pepper.
Serve by putting a spoonful on a leaf and eating like a taco.
At my house in Port Angeles. Jumbo stone crab claws sent up by an old friend who owns a seafood market in Key West.