What's Cooking?

[Johnsfolly]

Here's actually a post about cooking something. This time it was some more of the shark that my daughter caught in Virginia and was my last home prepared meal before I headed back to Missouri for work this last weekend. I found a really simple Spanish recipe of Hank Shaw's for shark with tomatoes. I had a couple of filets that I skinned and removed the blood line then cubed.

Got my other ingredients together, slivered garlic, toasted pine nuts, and diced tomatoes (heirlooms including one Cherokee purple). I also sliced some crimini mushrooms and minced some shallots and garlic for a mushroom risotto.

I began the risotto by sauting the mushrooms in a bit of olive oil, then some chicken stock. Cooked about 4 min and put in a bowl and set aside. Next came the cooking of the garlic in some butter, then added the Arborio rice, and shallots. Cooked that until the rice and shallots were translucent, then added pinot grigio, and warm chicken stock. Then it was about 25-30 minutes of stir, add more stock and stir.... While doing the risotto, I dredged the shark pieces in seasoned flour and browned on all sides in olive oil. I put the shark onto paprer towels and added the garlic and pine nuts to the pan, then the tomatoes and more pinot grigio. Once the tomatoes were cooked through, back in went the shark. Once warmed then some chopped parsley.

The risotto got a 1/4 cup of fresh grated parmesan and the sauted mushrooms.

Served it with more local sweet corn (with Old bay!)

 

[BilletHead]

2 hours ago, Johnsfolly said:

Here's actually a post about cooking something. This time it was some more of the shark that my daughter caught in Virginia and was my last home prepared meal before I headed back to Missouri for work this last weekend. I found a really simple Spanish recipe of Hank Shaw's for shark with tomatoes. I had a couple of filets that I skinned and removed the blood line then cubed.

Got my other ingredients together, slivered garlic, toasted pine nuts, and diced tomatoes (heirlooms including one Cherokee purple). I also sliced some crimini mushrooms and minced some shallots and garlic for a mushroom risotto.

I began the risotto by sauting the mushrooms in a bit of olive oil, then some chicken stock. Cooked about 4 min and put in a bowl and set aside. Next came the cooking of the garlic in some butter, then added the Arborio rice, and shallots. Cooked that until the rice and shallots were translucent, then added pinot grigio, and warm chicken stock. Then it was about 25-30 minutes of stir, add more stock and stir.... While doing the risotto, I dredged the shark pieces in seasoned flour and browned on all sides in olive oil. I put the shark onto paprer towels and added the garlic and pine nuts to the pan, then the tomatoes and more pinot grigio. Once the tomatoes were cooked through, back in went the shark. Once warmed then some chopped parsley.

The risotto got a 1/4 cup of fresh grated parmesan and the sauted mushrooms.

Served it with more local sweet corn (with Old bay!)

 

        Looks great John!

BilletHead 

[Johnsfolly]

12 minutes ago, BilletHead said:

        Looks great John!

BilletHead 

Next time I will cut the risotto recipe in half. Ended up with three to four cups of cooked risotto for three people .

The shark recipe https://honest-food.net/shark-recipe-tomatoes/ can be used with any firm white fish like white bass.

[BilletHead]

                 Been some real cooking going on in BilletHeadVille,

 I will put three on here in one post so I don't get accused of padding the post count .   Going to start with dove. The filleted breast halves were put into olive oil, fresh rosemary and some garlic then into fridge for awhile. Coals were lit and when ready transferred to the grill, A quick sear on one side and then the other,

   Then with mashed taters, green beans and an heirloom tomato from the Amish market, .

    Then we were watching a food show on Canadian comfort food. One of the dishes was ,

"Pâté Chinois

This meat treat is pretty similar to shepherd's pie, but instead of crediting it to a sheep-herder, the Canadians name-check the Chinese -- "pâté chinois" literally means "Chinese pie" -- for reasons that are still unclear. Murky origins aside, your standard pate chinois contains layers of beef, creamed corn, and mashed potatoes."

    We did our take on it. Ground seasoned venison on bottom. The layer of creamed corn and then we added a layer of whole sweet corn. Then the mashed potatoes on top. Then under the broiler,

   Really good and easy to do. This will be repeated. So many variations I think to try.

    Then we have a Hank Shaw recipe. I am on his mailing list. No crap sent just updates and new dishes. I urge anyone to sign up even if you don't do the wild meat thing. Domestic store bought stuff can be subbed. I bring you doves with southern tomato gravy. Kind of an oxymoron as we subbed goose for the doves. Another one easy to make and really good. Again for you that forage at the supermarket use what you have,

 

https://honest-food.net/

           Don't limit yourself to the same old things people. 

BilletHead 

   

[ness]

38 minutes ago, Johnsfolly said:

Next time I will cut the risotto recipe in half. Ended up with three to four cups of cooked risotto for three people .

 

It keeps pretty well, and I love it. Needs a little liquid to bring it back though. Heck, I'll eat it for breakfast. 

[ness]

As a working stiff, it's pretty tough to get home and want to do a meal, much less get creative, especially on the nights when it's just me. And the last few weekends have been busy enough that I haven't cooked much of anything anyhow. Not that I haven't been eating well though.

Two weekends ago I was in Chicago for my niece's wedding and ate a couple great meals (and had some drinks) on other people's dime. Of course, they didn't cover air fare or hotel (or rental, or parking, or...), the cheapskates!  There were so many things going on and people to see and so much food to eat that I didn't even get to my favorite deep dish place, Lou Malnati's.

Last weekend was American Royal BBQ and I gorged myself on my baby brother's Que -- brisket, pork, ribs, sausage, chicken, sides, desserts. Belch. Even had a couple of 'The Champagne of Beers', which is his favorite. For some reason. Belch. 

So -- all that doesn't really count in this thread, I know. As the weather cools I'm more likely to get out the old Crock Pot© and boil me some meat, make some soups and stews, etc. I've had a hankerin' for bierocks since @BilletHead did his the other day. 

 

[Johnsfolly]

45 minutes ago, ness said:

It keeps pretty well, and I love it. Needs a little liquid to bring it back though. Heck, I'll eat it for breakfast. 

The main problem is that I am currently over 1000 miles from the leftovers !

[Johnsfolly]

Last week when my BIL was visiting we did a seafood crab pot dinner at the house (no photos since we gorged ourselves and nobody wants to see that ) and he actually paid for the seafood. I got to shuck more oysters than I would have liked. Ate them raw with horseradish and lemon and grilled some with some Old Bay and butter. Picked a bunch of blue crabs and ate shrimp and sweet corn. Still had ten crabs when everyone was stuffed. so we picked them and my wife made a cream of crab soup that was delicious but still no photos. That soup would go well with the risotto as a nice leftover meal.

[Terrierman]

On ‎9‎/‎16‎/‎2018 at 5:34 PM, Johnsfolly said:

What are snoots like? Pork rinds, crispy bacon? Thought about trying them. Maybe on my next trip into St Louis.

 

On ‎3‎/‎30‎/‎2017 at 3:57 PM, Terrierman said:

I had a pig snoot sandwich when I worked in STL.  Went across the river to get it.  A deep fried hard thing that was unmistakably what it was.  Served between two slices of white bread with what was probably Maull's barbecue sauce.  It was not good in any way.  Texture, flavor or ambience of the lovely spot where it was served.

I never figured out if that was what they sold to honkeys from across the river as a form of revenge or whether some people actually like that sort of thing.  Troubles me at night sometimes yet today thinking about that.

 

[Terrierman]

I'm boiling a couple of wild pig Italian sausage in beer.  Gonna melt an onion and bell pepper and some garlic when the beer gets syrupy and then onto a grilled bun.