Bit of a rare fish to see at a market since they get snatched up by restaurants and chefs, and have gotten pricey. Shortspine thornyhead, about 2.5 lbs.
Marinated a filet in a lot of sake, a little kasu and white miso. Very much like black cod, maybe a little sweeter and texturally a little more firm but still buttery texture. Pickled cucumbers and Japanese turnips with kasu and wasabi (found some legit wasabi root). Finally found another (good) use for kasu. It really balances and mellows out the spiciness of the turnips and the flavors go well together. Good match with this fish.
Had to throw something together on the fly. Had oven fried chicken the previous night and the wife said it was a bit lacking in flavor. Made a mushroom cream sauce with some capers thrown in.
Roasted green beans peppers and tomatoes and lemon fettuccine with arugula.
She still complained. Said it was just okay.
More sourdough baking. Sesame buns. The dough was amazing, but I didn’t bake them long enough, so while good it wasn’t perfect.
My four year old kid brought home ramsons he had picked in kindergarten yesterday and demanded ramson ‘Frikadeller’ - a famous danish meatball based on pork or a mix of pork and beef. For this version I only used pork. Never made them with ramsons before, but it worked well.
A fresh potato and pea shots salad with cream, capers and ramsons.
The only thing that bothers them are my wife using them as a cutting board. That and the broiler element. But they still hold up even with holes.
I refuse to buy an other kitchen towel.
And like Sarah have two unopened bundles in the towel drawer.
Started with wonton soup with shiitake seafood and some other mushroom. No photo.
Then sesame crusted tuna, crispy tofu with chili crisp, soup dumplings and cucumber salad. Some sushi rice made an appearance on my plate.
The Ruston showed very well! A friend brought it to try next to the Lyndenhurst because the vineyards are apparently across the street from each other. The Ruston was more red fruit profile compared to the dark black fruit of the Lyndenhurst. Seemed to be made in a more approachable/everyday style with a huge pop of ripe fruit on the palate and a nice bit of acid to keep things interesting. Not at the level of some of the others but spectacular for a $25 bottle of 2011 Napa Cab. The W&M was the best I’ve had from them, the 14’s are drinking very well right now. Mayacamas took it for me for WOTN.
I had nabbed a particularly good looking parrotfish before we left for Lyon. But since we were gone for a few days, in the freezer it went. Well, tonight was the parrot’s lucky night for it was to be grilled!
Parrotfish is darn tasty. It was simply grilled in the oven with some olive oil, salt and pepper. It was stuffed with onions and lemon. No strong aromatics.
There was also some oven-grilled asparagus and some crispy tostones (but made with somewhat ripe plantain so not true tostones)
Made rodaballo a la plancha (pan-grilled turbot in the Basque style) tonight for a relatively light dinner. It was one of the very rare occasions that something I cooked stuck to the pan; so the torn dark skin side made it look too ugly for a photo. Still tasted great though, if I do say so myself.
soy, mirin, rice wine vinegar, toasted sesame oil and ginger for a couple of hours them dried and rolled in corn starch just before frying in 1/4 inch oil
