What's for dinner tonight ?

[Gallivanter]

Happy Fathers Day everyone, going to feast all day

 

[ExFlyGuy]

Had fish tacos last night on the street with all the neighbours. ling cod, halibut and fresh coho! Tested out the new fish fryer that I got for Father’s Day! Worked great

 

[Gallivanter]

Our sweet Lily, supervising my grilling

 

[tubber]

Small brisket flat for Father's Day. Rubbed, then wrapped, then 4 hours in oven at 215 F. Wrapped in a towel for 2 hours on countertop. Combined some juices with Bull's Eye to baste with while it grilled about 5-6 mins per side.

 

[Adrenafin]

Beef back ribs in the oven.

 

[Rain City]

Beef back ribs in the oven.

I can't top my oven ribs with the smoker. I've given up.

 

[ab1752]

I can't top my oven ribs with the smoker. I've given up.

Never give up, was it over when the Germans invaded pearl harbor? No!

 

[scotth]

Never give up, was it over when the Germans invaded pearl harbor? No!

 

[sasqman]

 

[Tinny]

FAMILY BUFFET:

Charcoal grilled ling cod with a homemade rub of turmeric, cayenne, cumin, and saffron.

Charcoal grill coho with a pesto and garlic rub

Charcoal grill ling cod head. No seasoning.

Tropical salsa - avocado, cilantro, red onion, kiwi, pineapple, jalapeño, lime juice.

Pasta with homemade cream sauce with thyme, onions and garlic from garden, lots of angostura bitters, and English Bay Dungeness crab.

Farro grain salad with Italian parsley, feta, sundried tomatoes, pesto, lemon juice and olive oil.

Lamb sausages on charcoal grill with Portuguese buns and Ajvar sauce

Chilean Carmanere

Steamworks Pilsner.

 

[wishiniwasfishin1]

Made some Mexican - chicken crunch wraps on the griddle! Love this thing.
Grilled chicken breast, cheese, tortilla chips, sour cream lettuce, tomato, and spicy tamatillo sauce. Delish.

 

[Buddha]

Our appetizer ended up being our dinner because we couldn’t stop eating it. Gravlaks made from coho we caught 2 weeks ago.

 

[scott craven]

Local prawns, clams ,new potatoes and corn.

 

[Samnjoe]

Fresh spring salmon, crab, and sweet and sour Ling cod. Part of the pot luck the other day at camp in Hardy.

 

[IronNoggin]

Yesterday found me up the ladder and collecting a few of our cherries.
The Lady insisted I get around to making her favorite: Black Forest Cherries again.

The Recipe:

Black Forest Cherries

Cherries – washed & pitted
Medium syrup (8 cups of water to 3 1/2 cups sugar)
Cream De Cacao
Pint jars

Prep jars by boiling in water canner
Pour 2 ounces of Cream de Cacao into the jar
Add cherries – pack to about ½” from the rim
Cover with hot syrup to ¼” depth over cherries
Process in water bath canner for 15 minutes.

Now we wait a couple weeks for the flavors to blend before we enjoy the yummyness!

And in keeping with the these on this thread - last night's din-din was BarBeed Yelloweye Snapper, Basmati Rice, Garlic scapes with walking onions, all topped with my Lady's home-made Hollandaise Sauce:

Marvelous!!

Cheers,
Nog

 

[IronNoggin]

BarBee'd Spot Prawns, Bacon Wrapped Magnum Scallops, and a fresh Garden Salad:

Yummy!

 

[salmonkiller01]

Lunch!

 

[Aquaholic]

Every now and then I forget how quick and amazing these little air fryers are. Hatchery coho with some slices in the skin to make some ocean bacon, so pretty and so tasty. De- lish!

 

[Buddha]

Recently purchased a sous vide machine and still trying new things so decided to try and turn something cheap and tough into beef dip. Picked up a tray of tied up chuck roasts from Costco for 27 dollars and yesterday dropped it into a 136 F bath for 24 hours. Picked up some potato rolls from Tall Shadow after work and got to work when I got home. Started the au jus by caramelizing some shallots and deglazed with 4 cups of water. Dropped 2 Knorr rich beef stock pots and put on simmer. Pulled the beef, pat dried and torched the beef. Poured the drippings into the au jus. Then sliced the beef. Nice surprise is the meat is perfectly rested out of sous vide so no bloody run off. Wish I could justify the $1500 for a proper deli slicer to shave it. Strained the au jus of the shallots and beef impuri with a Japanese fat strainer and plated it up. Beef came out very tender like properly cooked prime rib but larger grains. Wife who is a self proclaimed prime rib and beef dip expert was really amazed at how nice it came out. Great way to feed a crowd simple real food without breaking the bank. I’m sure 98% percent of general diners would believe it was prime rib if told so.

 

[Aquaholic]

I have had a sous vide device for a couple of years now, and I love it. Hundreds of videos if not more available for tips and tricks but if you’re into perfection doneness, you can’t beat it.