What Are You Eating?

Gary Knowels said:
Never done that before despite the thousand+ clams I've eaten. Details?
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I used some frozen razors from my stash. Chopped them up and mixed with roughly 2/3 cup fresh lime juice, 1/3 cup orange juice, half a red onion, a few garlic cloves, 1 Serrano pepper and salt. Let that marinate for about an hour, then mixed in cilantro, tomato and cucumber. Eaten with a simple avocado mash on tostadas. It was honestly some of the best ceviche I’ve made.
 
SteelHeadDave said:
I used some frozen razors from my stash. Chopped them up and mixed with roughly 2/3 cup fresh lime juice, 1/3 cup orange juice, half a red onion, a few garlic cloves, 1 Serrano pepper and salt. Let that marinate for about an hour, then mixed in cilantro, tomato and cucumber. Eaten with a simple avocado mash on tostadas. It was honestly some of the best ceviche I’ve made.
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Sounds amazing! Did you use necks/mantles or diggers or both?
 
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Bone in Ribeye from our animal, risotto, asparagus, garden salad (finally) and some sea bugs to flesh things out a bit.
:)
Full day working in the garden, this hit the spot.
 
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Clearing out the freezer...making room for this years beef crop in the Fall.
NY Steak, risotto, asparagus
Long days in the garden right now, this did the trick.
:)
 
Not for now but next week I’m off on a trip so making my camp food. Starting with a beef ragu dinner (marinara here, Oregon grass fed chuck to go in) and potatoes, shallots and chorizo for breakfast with eggs. Skirt steak and a cream/cheese/shroom pancetta sauce to come. Trying to keep it easy but good.

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Dave Boyle said:
Not for now but next week I’m off on a trip so making my camp food. Starting with a beef ragu dinner (marinara here, Oregon grass fed chuck to go in) and potatoes, shallots and chorizo for breakfast with eggs. Skirt steak and a cream/cheese/shroom pancetta sauce to come. Trying to keep it easy but good.

DaveView attachment 64991View attachment 64992
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Nice, trout trip? What general region?
 
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An edible packet of goodies including caviar…they recommended eating it like “bobbing for apples”…well, I didn’t…
 
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So…this was a savory soufflé of cheese, parsnips and other root vegetables. I’ve eaten some great soufflés in my time, and make a cheese soufflé myself from time to time…this was the most ethereal, light, incredible soufflé I’ve ever put in my mouth…I wish it was twice as big…maybe three times as big
 
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