What's Cooking?

[Terrierman]

10 hours ago, Mitch f said:

Why don’t you do the skin side first? Sounds backwards

nevermind…flesh side = skin

Cooking with the skin side down to finish cooking lets you plate the salmon that way, or you can put it on a platter and lift the filet off the skin to plate it.  I've always cooked any fish that still has skin on that way.

[BilletHead]

On 11/30/2023 at 10:22 PM, Mitch f said:

Sea Bass

I'm addicted to Sea Bass…someone please give me their favorite Sea Bass recipe.

It’s the greatest tasting fish for me!

          Mitch,

   We have never tried sea bass, but I looked it up. Seems to be a close species that is related to our favorite fish species a true bass which is the hybrid.  When we catch big ones each year, we harvest a few. Fillet them out and separate the thick backs on each side and slice off all the darker red meat. The sides and tail sections are retained for frying. The prized backs are salt and peppered then placed in a ziplock with some olive oil and some rosemary. Put in the fridge for a while. Start some charcoal on the grill when white if you have any add some hardwood. Right now, we are on a kick using pear but have used everything else that is popular for that use. Really like wild cherry that grows all over. Putting the fillets in a basket that clamps it in tight really helps in turning. Have your grill lid handy. Don't wipe the olive oil off the fillets. Put on grill. The dripping olive oil will flame up. If it gets out of hand lid the grill. This will put flame out and the hardwood will start smoking. Give it a bit and lid off. Repeat process until done. You don't want it to dry out. Stop cooking and remove when meat turns white. Can watch this process looking at sides of the fillets. If you were closer, I would show you. Just happens we have some vac sealed up from summer run. Heck may have to eat some today :). 

[fishinwrench]

Tonite it's gingerbread men 🙂 Or Gingerbread Glen.  

This one is supposed to be Me ! 

 

We have a couple Huskers in the fam🙄 

 

[Mitch f]

14 hours ago, fishinwrench said:

Tonite it's gingerbread men 🙂 Or Gingerbread Glen.  

This one is supposed to be Me ! 

We have a couple Huskers in the fam🙄 

 

If you’re a Huskers fan the “N” stands for Knowledge 😂

[snagged in outlet 3]

On 12/2/2023 at 11:13 PM, fishinwrench said:

Tonite it's gingerbread men 🙂 Or Gingerbread Glen.  

This one is supposed to be Me ! 

Yep.  I see the resemblance.  No wedding tackle shows their attention to detail 😁

[Terrierman]

I didn't deer hunt this year for the obvious reason so my neighbor is taking care of me.  Boiling two venison bratwurst in beer and roasting potatoes in the oven.  Ya'll don't need to worry about me none, I'm gettin' by.  I'll be ok.  Probably.

P.S.  There's Raspberry Kringle from Supreme Bakery for dessert too.  But I guess I'll have to make the coffee all by myself.😔

[fishinwrench]

3 hours ago, Terrierman said:

I didn't deer hunt this year for the obvious reason so my neighbor is taking care of me. 

Me either.   And me too. 😉 

[DADAKOTA]

Most salmon isn't scaled.  By cooking the flesh side first you can finish with the scales on the bottom and add any glaze/seasoning without fear of picking up some scales.  Ready to plate unless you choose to remove the skin first.

[Terrierman]

My take on broccoli, rice, cheese and chicken casserole.  The breasts are under the rice/cauliflower rice /mushroom soup/milk normal casserole fixture.  There's a slice of smoked gouda on each breast and plenty of cojack in the rice mixture too.  Cooked this often enough that I don't have to hope it turns out.  Makes for a good second day too.

 

[Ryan Miloshewski]

Shot a wigeon and decided to eat him for dinner. Pan seared with salt and pepper as the seasonings and it was perfect as always. It's a shame people don't know how to properly cook duck.