What Are You Eating?

[albula]

Looks like it would be my favorite also. Do you freeze it prior to slicing and serving?

 

[Gary Knowels]

Sablefish. Voted best of the night by all participants.

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Never had it raw, but I LOVE sablefish (black cod). It's so fatty that is is super forgiving to cook and mighty delicious. Relatively inexpensive commercially too.

 

[Gary Knowels]

Pork chop, elote salad, grilled zucchini, watermelon, fresh garden tomatoes.

 

[Evan B]

Looks like it would be my favorite also. Do you freeze it prior to slicing and serving?

Definitely. Especially since it was caught a few weeks ago

 

[Dave Boyle]

Can’t compete with Evan’s serving but Cesar salad and some pork belly being sous vide fro the next day or so…Will flash roast just great.

Dave

 

[goinoregon]

Definitely. Especially since it was caught a few weeks ago

i must have missed the phone call !! nice spread.

 

[Brute]

A spread of recent catches. Albacore, bluefin, sablefish and coho

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That was a labor of love…

 

[Brute]

Seared trout with Mac nuts over haricot vert, confit of lemon…bison tenderloin & asparagus, green salad & roasted fingerling taters…

 

[Brute]

Attended a bbq with planked king salmon, ribs, smoked chicken legs, tomahawk’s, baked beans, corn bread and bbq’d squash & carrots

 

[Paige]

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Attended a bbq with planked king salmon, ribs, smoked chicken legs, tomahawk’s, baked beans, corn bread and bbq’d squash & carrots

Whiskey Tango Foxtrot is that, that looks to be at a campground?

 

[KFCDAVE]

Early dinner today was Coho caught a few hours earlier marinated with soy sauce, garlic, lemon juice, and brown sugar, and Zucchini fresh from the garden sautéed with some assorted spices.

 

[troutstalker]

Whiskey Tango Foxtrot is that, that looks to be at a campground?

I think they call that Heaven.

 

[Brute]

 

[Brute]

Pork tenderloin, plum pico de gallo, Okinawan sweet potato, spinach…

 

[Jim in Anacortes]

It's peach season. Some peaches are just bursting with flavor... others are not. Jerry Seinfeld once said........... "Buying fruit is a gamble, but everyone knows that going in".... When I find the good ones, I make "Peach Crumble". Flower, sugar, cinnamon, nutmeg and melted butter ..mix together and then freeze (this is key). I get corning ware dishes (from the thrift store for $1) and fill them with sliced peaches with a little sugar. Top it off with the frozen "crumble", bake at 300 degrees for an hour.....and I am an instant hero. The keys to success are.. GOOD PEACHES, frozen "crumble" and a dish that can be thrown out (no need to clean or return). My peach cobbler has provided me with much favoritism over the years, but jealousy has sometimes been problematic. Happy peach season, Jim

 

[Gary Knowels]

Snacking on some Lemon Boys from the garden

 

[John Svahn]

Grilled up some corn, sprinkled some Tajin on it. Tastes like summer!!

 

[Zak]

I leveled up my chicken wings this evening. Usually I just toss them with some high heat oil, salt, and spices, grill them crispy, then add Frank's Red Hot to them on my plate.

This time I grilled them 99% of the way done, then basted them with a mixture of melted butter, Frank's, and a little sugar and grilled for a few more minutes.

Mrs. Zak said they were the best wings I ever made!

 

[Brute]

Some chowdah for lunch…


Pan roasted chicken over chickpeas, garlic & spinach, roasted yellow squash & broccolini, heirloom tomato & white nectarine salad

 

[Gary Knowels]

Lingcod, capellini pomodoro, green beans, zucchini. Some days, the garden determines the menu. Today was one of those days, delightfully so!