What you see there is a fresh sea bass that soaked in salt, pepper and a little olive oil, then was thoroughly seared with shallots and topped with a tarragon pear vineagar butter. Let's not speak about the side dish. It photographed well.
Thursday, July 21, 2011
Give him a fish!
Eating for a day is just fine with us. We're not ready to learn how to fish, since we're not quite ready to eat fish every day. Yet. One day!
What you see there is a fresh sea bass that soaked in salt, pepper and a little olive oil, then was thoroughly seared with shallots and topped with a tarragon pear vineagar butter. Let's not speak about the side dish. It photographed well.
What you see there is a fresh sea bass that soaked in salt, pepper and a little olive oil, then was thoroughly seared with shallots and topped with a tarragon pear vineagar butter. Let's not speak about the side dish. It photographed well.
Monday, July 18, 2011
I got it in my head to try smoked pulled pork on the grill. Of course we don't have a smoker, and we didn't have the right kind of pork, but gosh darn it, I was going to try!
I read bunches of recipes and decided to go with Alton's recommendation of soaking the meat in a molasses brine first. I wound up soaking it for 24 hours. And uh, I made a huge mistake. Which I totally rectified the next time I made it. (you have to reduce the salt if it's going to brine for that long, Alton's called for a 4 hour brine)
Anyway, while so salty it might as well have been bacon, luckily I like bacon. After the brine I stuffed it full of garlic and then coated it in a mix of spices (mostly chili powder) then we tried to cook it at a low'ish temperature. The grill was full of hardwood, some mequite chips, and then cooked on a cedar plank. While it didn't get to 'smoke' long enough, it did absorb some good smokiness.
And then I made cole slaw! (So maybe I made it six weeks ago. You can actually see it in one of the pictures in the last posting) But I love all these prep pictures. Bobby Flay gets credit for this slaw. It's a combination of about 4 of his recipes. The beach crew also got to taste this concoction.
Sadly I didn't get a picture of the final slaw or the total pork product. I'm slow getting into this food blogging thing though, have patience on me!
One thing that was extra fun is I found a good use for the mandolin. I adore the mandolin, but it's not really that practical and there's few things that the food processor just doesn't do better. But since we only have a 3 cup food processor it can't handle this kind of cabbage shredding. But it was fun, and red cabbage is pretty.
I read bunches of recipes and decided to go with Alton's recommendation of soaking the meat in a molasses brine first. I wound up soaking it for 24 hours. And uh, I made a huge mistake. Which I totally rectified the next time I made it. (you have to reduce the salt if it's going to brine for that long, Alton's called for a 4 hour brine)
Anyway, while so salty it might as well have been bacon, luckily I like bacon. After the brine I stuffed it full of garlic and then coated it in a mix of spices (mostly chili powder) then we tried to cook it at a low'ish temperature. The grill was full of hardwood, some mequite chips, and then cooked on a cedar plank. While it didn't get to 'smoke' long enough, it did absorb some good smokiness.
And then I made cole slaw! (So maybe I made it six weeks ago. You can actually see it in one of the pictures in the last posting) But I love all these prep pictures. Bobby Flay gets credit for this slaw. It's a combination of about 4 of his recipes. The beach crew also got to taste this concoction.
Sadly I didn't get a picture of the final slaw or the total pork product. I'm slow getting into this food blogging thing though, have patience on me!
One thing that was extra fun is I found a good use for the mandolin. I adore the mandolin, but it's not really that practical and there's few things that the food processor just doesn't do better. But since we only have a 3 cup food processor it can't handle this kind of cabbage shredding. But it was fun, and red cabbage is pretty.
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