Soyrizo roll.
THP you're a funny guy.
Wish there was a button to LIKE my own post.
PMD style.
THP you're a funny guy.
Wish there was a button to LIKE my own post.
PMD style.
food The Pescetarian
- Thread starter texas blues
- Start date
texas blues said:
JHP that is AWESOME!!!!!!!
Love it Chris.
So, arguably the biggest seafood meal of the year is coming up on Tuesday. What is everyone doing?
My guesses: Joyner is smoking something, TB is hippying something even weirder than normal and Pic1 is going to blow us all away with whatever he makes.
I have a couple ideas myself since we have company coming over.
So, arguably the biggest seafood meal of the year is coming up on Tuesday. What is everyone doing?
My guesses: Joyner is smoking something, TB is hippying something even weirder than normal and Pic1 is going to blow us all away with whatever he makes.
I have a couple ideas myself since we have company coming over.
I just bought fresh Ahi Tuna steaks and 2 pounds of fresh XL shrimp. Seafood tomorrow night will be shrimp fra diavlo!
JoynersHotPeppers said:
Sometimes a response of hell yeah is just not enough.
Love long time fra devil shrimps.
I've had some fish too (not made by me so i really don't know sauce ingredients), swordfish:
The most interesting thing is polenta: made with farina di Storo. It was 2 years i wanted to taste it!
It's a wheat more whole than our standard wheat for polenta (it comes from Trento province wich is adiacent and north form Vicemza, my city, here is hard to find. But should still be a Marano type of wheat that is a place from Vicenza...). I like this!
The most interesting thing is polenta: made with farina di Storo. It was 2 years i wanted to taste it!
It's a wheat more whole than our standard wheat for polenta (it comes from Trento province wich is adiacent and north form Vicemza, my city, here is hard to find. But should still be a Marano type of wheat that is a place from Vicenza...). I like this!
Huh?
Where's the fish Essi?
Where's the fish Essi?
Good Jeff, fried polenta is awesome (i still must learn to make it properly, maybe because i should cook it more before frying. Not that i've tried many times...)...
Today i've used leftovers of swordfish (mostly sauce) for some spaghetti:
Could not seem that appealing but yurned out to be very good!
With addition of some anchovies and that awesome peppers:
Cured with capers, anchovies, some vinegar and evo oil. It's really hard to use this scarcely, but otherwise you eat all in no time!
Today i've used leftovers of swordfish (mostly sauce) for some spaghetti:
Could not seem that appealing but yurned out to be very good!
With addition of some anchovies and that awesome peppers:
Cured with capers, anchovies, some vinegar and evo oil. It's really hard to use this scarcely, but otherwise you eat all in no time!
Have mercy Essi.
I'd eat that whole jar right now!
I'd eat that whole jar right now!
So I grilled up some fresh ahi last night and today used the leftovers to make a fresh tuna salad. Grilled tuna, mayo, scratch made super hot dill pickles and toasted bread. A few Sriracha chips on the side.
NIce tuna sammich there JHP.
Lovin' big time those big chunks of hot pickle in the tuna salad.
Hot dang!
Lovin' big time those big chunks of hot pickle in the tuna salad.
Hot dang!
Go check out my food blog and see how I cooked it up last night!
Muchas gracias Chris.
You've inspired me to make some smoked salmon salad.
Makes for a great taco.
You've inspired me to make some smoked salmon salad.
Makes for a great taco.
Hey y'all, my dear sweet ma had recently requested some smoked salmon. She doesn't really eat it that much but wanted it to use as gifts for her friends. Much like on THP, they trade off all kinds of stuff like bushels of grapefruit and oranges, and even chiles, from the Rio Grand Valley and I owed her a few favors anyhow so it was a pleasure to do some up for dear old ma.
I did a few searches at some local stores and would have even liked to have found some USA farmed steelhead but no dice so I had to go down to Whole Foods down in Plano about an hour away to check it out. The frozen wild Alaskan sockeye they had from last season looked like crap. They also had some Chilean farmed steelhead but it looked pale. They did have however some farmed organic atlantic salmon for $$$ that looked damn nice. No dyes or hormones and supposedly the fish food they've been fed are a mix of shrimp and krill, which is their natchel' food. What the hell, might as well get this rather than spend more money on gas on a fish hunt. I bought 2 sides.
I did up a brine of soy sauce, Yoshida's, brown sugar, kosher salt, orange juice, orange zest, and chile garlic sauce and cut up the fish and had it in the brine for a little over 2 days. Slapped it in the smoker yesterday on the porch in a Mini-Chief 'lectric smoker with one load of a mix of alder and mesquite chips. Mesquite works fine as long as you don't use a ton of it in.
Crap. Cold front rolls in. Had to insulate the smoker as it was about 23 degrees and heavy sleet/ice goin' on so I put a big cardboard box over it. After it quit making smoke, I brought it into the garage to finish up. Some small pieces of belly meat were done in less than 3 hours and the thicker cuts of filet went about 6 1/2.
Out of the brine and onto the racks. I used to put a fan on 'em for an hour or so to get a pellicle but I think that's unnecessary and found it makes no difference in the final product.
I'd already pulled the smaller belly meat and tails from the top rack hours earlier but here's the final shot out of the smoker.
Nothing like a cold smoke, this is hard smoked but for less time than used to make a jerky like product. Fully smoked and cured but enough moisture in there for a perfect texture.
The sleet had finally stopped so I stuck the whole rack out on the back porch to cool down pronto and then tagged and bagged in the vac pac.
Tails and small belly meat strips are the best so I ratholed some for myself. Ma gets the bigger filets.
I did save one small filet though as it'd be a sin not to have some for my supper.
After getting done with all the clean up and putting ever 'thang away I had a little taste.
Firm, just a little smokey, teriyaki sweet, a little zippiness from the chile garlic, but could have used about double the amount of orange zest. It was in there but was more of tease and would have liked a little more.
Inspired by Joyner in another thread with his leftover grilled tuna salad, I reckoned I'd turn this into a smoked salmon salad for tacos. A little chopped onion, a little more chile garlic, and some olive earl mayo, that's it. Slap that sheeit on a toasted tore tillah' as I do with some shredded cabbage.
You can't buy stuff this good in the store.
Trust.
Galldern' fuzzy camera pic.
Too bad a new digital cam is way down on the list of need to have's right now.
You don't need a fancy big $$$ smoker for this y'all. I've been using Luhr-Jensen 'lectric smokers for over 30 years. Seems everyone in Alaska has 'em and uses them to smoke salmon in pert near year round no matter the temp outside.
I have 3 of the Mini-Chiefs, one I don't even use. Its for backup for when I wear out one of the other two. And they're cheapness too. I 'bleed I paid about $69 bucks for each and while they seemingly last forever, eventually the heating coil starts to not heat as well but why buy another coil when I can just buy a whole new smoker as cheap as they are. I do.
The other advantage to having 2 of these smokers is you can set up one, leave the rack empty and the like off and put the other rack on top of it and throw a big cardboard box over that and then you have a cold smoker for lox. Comes out pretty damn guud too. I usually sell the lox on request as I much prefer hard smoked and when I'm in the mood for something completely different I just straight cure for gravlox which I also enjoy.
Come to 'thank of it, I've never posted about gravlox here on THP.
Reckon I'll aim to rectumfy that.
I did a few searches at some local stores and would have even liked to have found some USA farmed steelhead but no dice so I had to go down to Whole Foods down in Plano about an hour away to check it out. The frozen wild Alaskan sockeye they had from last season looked like crap. They also had some Chilean farmed steelhead but it looked pale. They did have however some farmed organic atlantic salmon for $$$ that looked damn nice. No dyes or hormones and supposedly the fish food they've been fed are a mix of shrimp and krill, which is their natchel' food. What the hell, might as well get this rather than spend more money on gas on a fish hunt. I bought 2 sides.
I did up a brine of soy sauce, Yoshida's, brown sugar, kosher salt, orange juice, orange zest, and chile garlic sauce and cut up the fish and had it in the brine for a little over 2 days. Slapped it in the smoker yesterday on the porch in a Mini-Chief 'lectric smoker with one load of a mix of alder and mesquite chips. Mesquite works fine as long as you don't use a ton of it in.
Crap. Cold front rolls in. Had to insulate the smoker as it was about 23 degrees and heavy sleet/ice goin' on so I put a big cardboard box over it. After it quit making smoke, I brought it into the garage to finish up. Some small pieces of belly meat were done in less than 3 hours and the thicker cuts of filet went about 6 1/2.
Out of the brine and onto the racks. I used to put a fan on 'em for an hour or so to get a pellicle but I think that's unnecessary and found it makes no difference in the final product.
I'd already pulled the smaller belly meat and tails from the top rack hours earlier but here's the final shot out of the smoker.
Nothing like a cold smoke, this is hard smoked but for less time than used to make a jerky like product. Fully smoked and cured but enough moisture in there for a perfect texture.
The sleet had finally stopped so I stuck the whole rack out on the back porch to cool down pronto and then tagged and bagged in the vac pac.
Tails and small belly meat strips are the best so I ratholed some for myself. Ma gets the bigger filets.
I did save one small filet though as it'd be a sin not to have some for my supper.
After getting done with all the clean up and putting ever 'thang away I had a little taste.
Firm, just a little smokey, teriyaki sweet, a little zippiness from the chile garlic, but could have used about double the amount of orange zest. It was in there but was more of tease and would have liked a little more.
Inspired by Joyner in another thread with his leftover grilled tuna salad, I reckoned I'd turn this into a smoked salmon salad for tacos. A little chopped onion, a little more chile garlic, and some olive earl mayo, that's it. Slap that sheeit on a toasted tore tillah' as I do with some shredded cabbage.
You can't buy stuff this good in the store.
Trust.
Galldern' fuzzy camera pic.
Too bad a new digital cam is way down on the list of need to have's right now.
You don't need a fancy big $$$ smoker for this y'all. I've been using Luhr-Jensen 'lectric smokers for over 30 years. Seems everyone in Alaska has 'em and uses them to smoke salmon in pert near year round no matter the temp outside.
I have 3 of the Mini-Chiefs, one I don't even use. Its for backup for when I wear out one of the other two. And they're cheapness too. I 'bleed I paid about $69 bucks for each and while they seemingly last forever, eventually the heating coil starts to not heat as well but why buy another coil when I can just buy a whole new smoker as cheap as they are. I do.
The other advantage to having 2 of these smokers is you can set up one, leave the rack empty and the like off and put the other rack on top of it and throw a big cardboard box over that and then you have a cold smoker for lox. Comes out pretty damn guud too. I usually sell the lox on request as I much prefer hard smoked and when I'm in the mood for something completely different I just straight cure for gravlox which I also enjoy.
Come to 'thank of it, I've never posted about gravlox here on THP.
Reckon I'll aim to rectumfy that.
Much obliged Jeff.
If you're a fisherman or not up there in OH, you can do the same 'thang with Mackinaw (lake trout), walleye, northern pike, even perch. Hell even my native friends in Alaska would subsistence net whitefish and smoke 'em, in addition to salmon and halibut they'd get. ( I'd tery smoke some halibut but I don't have access to it at a decent price. About $20 bucks a pound round these parts when you can find it.)
I've know'd many a person that said they don't like fish but when they get a taste of really well done smoked fish its a whole differnt' story.
If you're a fisherman or not up there in OH, you can do the same 'thang with Mackinaw (lake trout), walleye, northern pike, even perch. Hell even my native friends in Alaska would subsistence net whitefish and smoke 'em, in addition to salmon and halibut they'd get. ( I'd tery smoke some halibut but I don't have access to it at a decent price. About $20 bucks a pound round these parts when you can find it.)
I've know'd many a person that said they don't like fish but when they get a taste of really well done smoked fish its a whole differnt' story.
Very nice sir, I love salmon but only eat the wild caught now. Looking forward to when it is in season again!!!!