Going to try to make caramelized salmon tonight.

 

fixed.

 

I have the pics of the last two things I made. I've just been lazy about posting. I'll get the pics up soon.

 

Pics, as promised :

Caramelized salmon with asparagus.


Pan-seared scallops in a teriyaki glaze with spinach and roasted potatoes.

 

 

Damn. I don't typically like salmon and don't eat scallops, but both of those dishes look very tempting. Nice presentation!

 

Just had some crab cakes. Sorry, no pics. But I tried a new sauce, as I usually use a mayo-based aioli, but I guess a good rule of thumb is: don't use a mayo-based sauce with crab cakes if the binder is mayo. So I tried a lemon-caper sauce, and I have to say it was much better -- lighter and not overly rich.

 

Read my prior write up on "fresh" fish. There's just about no such thing unless you caught it yourself.

Buy the frozen steaks, thaw, and enjoy.

Tuna harbors almost no parasites that are harmful to humans (unlike other popular fish varieties, like salmon, etc), so "sashimi-grade" or not, it's safe to eat raw especially after it's been flash frozen (which would kill any bacteria or parasites anyway).

The only time tuna becomes potentially dangerous is when you let it sit in your fridge for a couple of days giving bacteria time to grow.

 

Had pho tonight...!

 

Had a sushi party

Spicy tuna roll
California roll-uggh
Texas roll (Kobe filet, roasted chile, cream cheese)
Kappa roll with salmon and tuna
Shrimp roll
Assortment of nigiri
Tuna
Salmon
Kobe filet (carpaccio)
Shrimp

 

blue cheese hamburgers

 

Just made a pot of butternut squash soup.

 

Herb Crusted Lamb
w/ Asparagus and Mashed Potatoes

My wife made it, it was really good. She liked it too until I reminded her what lamb was

 

a teryaki marinated pork tenderloin from wegmans on the grill

 

Blue Cheese stuffed hamburger topped with bacon (took a while for me to finish):




Filet Mignon topped with crab:

 

Bennigans

 

Pork Loin Tenderloin marinated in Cranberry, Pinapples. Macaroni & Cheese, Mashed Potatoes, Fresh Cut Vegetables, Homemade Yeast Rolls and for desert Double Layer Coca-Cola Cake.

 

Medium-rare Moulard duck breast with a balsamic cherry reduction. And some damn good Oregon Pinot.

 

 

 

Thats what my stomach said too after finishing it :3

I love sushi.

And it gets better, I'm going to a Sushi Restaurant tomorrow with the family D: Can you say all you can eat buffet?

 

At some resort in Taiwan called the Royal Chihpen...about to go into some seafood dinner.

Gawd, I love it here.

 

gawddamn i want some of that so bad

 

I want one of those..

 

Joe knows how to eat. That's for sure.

 

Not dinner but dessert:

A lemon cheesecake with a port reduction sauce. I hope that bottle of port didn't go to waste.

 

^ - Interesting. I need to start branching out with my cheesecake tasting. I'm stuck pretty much on the traditional style

 

Oh, man, I just took a taste of my cheesecake after letting it sit overnight. Wow.

 

I used to freeze cheesecakes before I at them. Maybe let them soften a little. Tasted very good.

Fuck I want to make one of my hamburgers again tonight.

 

i cant cook like you people so i'm relegated to eating take-out chinese food and pizza. if anyone feels bad for me and wants to fedex me some food, PM me

 

MMMMMMMM Chicken vindaloo!

 

Saturday Night....

We didn't really take anything out of the freezer for dinner so I went to the store and got some 12 to 14 oz, 1 inch ribeyes.

We just rubbed it with some olive oil, chili, salt, pepper and garlic. Let it sit until it got to room temp and then fired up the grill for about 20 minutes until it was nice and hot. Grilled them for 3 minutes a side. Perfect medium rare.

Had the steak with some pesto pasta my wife made.

And then last night....

Grilled some ribs. Came out great for my first try at ribs on the grill.

Made a dry rub for it the night before. Let it sit in the fridge for about 24 hours and then baked in in the oven for about 90 minutes at about 325 F basting it regularly.

Then I grilled it with indirect heat for about an hour. Again, basting it regularly.

All the meat was nice and moist and fell off the bone.

Can't wait to give it a second try.

Now I'm out of propane. Time to fill it up and get a back up tank. I ran out a couple weeks ago when I was doing pork chops that I marinated overnight. It was such a let down having to finish those in the oven.

 

 

Sorry man. I will next time.

 

Sunday night was tasty... a buddy and I lost a bet to some girls, so we had to cook them dinner... which meant I had to cook dinner because he doesn't cook.. I wouldn’t exactly call it losing though… it was more of a setup to see them again.

The Menu-
Appetizer:
- Fresh pico de gallo with large chunks of avocado and juice from half a lime

Main Course:
- Turkey tenderloins wrapped in bacon, grilled and topped with a fresh parmesan pesto that's added during the last 90 seconds of grilling to lightly melt it to the top.
- Fresh Caesar salad with lots of croutons
- Homemade risotto with parmesan cheese and fresh asparagus

Desert:
- Angel food cake with cool whip and fresh strawberries

Drinks:
- 3 bottles of wine - Sauvignon Blanc, Riesling and Sweet Riesling for the desert

Add all that to a deck and a perfect night for outside dining and you've got a refreshing summer meal.

 

And yes, I brought this thread back so I can get some more summer dining tips... I'm always open for great meal ideas.

 

mongolian bbq

 

First - no pics, but...

I made some grilled Ahi on Saturday. Regardless of all the science of tuna - fresh vs frozen/okay to eat raw - we still grilled it nearly all the way through. We just don't trust ourselves enough not to screw it up

Marinated the ahi in soy sauce, olive oil, lemon juice and garlic. I only marrinaded for about 40 minutes, but should have left if at least for an hour (but not much more). I really liked the flavor it was getting and will be trying this again. We had a long day and kind of rushed this, so the side was limited to asparagus risotto from Trader Joe's with a little fresh asparagus added to it.

 

I just did my first prime rib roast.

I rubbed it with a paste made from sea salt, fresh ground pepper, rosemary, dijon mustard and a dash of Worcestershire.
I put it on the bbq rotisserie and placed a drip tray underneath with a half bottle of red wine and chopped green onion. Roasted at 300 for about 2hrs. I removed it when the centre was rare.
I removed the drip tray, scraped all the gunk into a pot added the rest of the bottle of wine and reduced by half. I sieved that to remove the bits. Then added some of the jus that came out of the beef as it rested, 1/4lb of butter and reduced that mixture by half.
I sliced the beef and served it with just a bit of the reduction drizzled over it.

It was fine...


I didn't get any photos of the final product because it didn't last long enough. I also rotisserie'd a spice rubbed chicken stuffed with red onion and lemon. Also very good.

 

damn that looks good