Conecuh is its own food group around here.
I only buy corn this time of year and only from one farmer. He uses the old silver queen variety. The kind that produces 2 ears per stalk. The new queen/king clone that produces 4 is very starchy tasting.
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WTH, dude - rockfish? You are dead to me.
Can’t have steak every night 
Have to clear out the freezer for the next run, which is in two weeks! Should reload with 250-300 lbs of halibut, cod, rockfish and salmon.
We went to a political thing for a mayoral candidate. It looked like it was going to storm so we left before getting some food. Had to throw together a salad of peaches, tomatoes arugula and mozzarella.
The pasta was kind of a redo with shrimp, corn, Conecuh tomatoes with penne.
No photo.
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Am I the only one who has to ask what Conecuh is? 
Now you’re dead to me! 
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I asked Google, it’s a Southern Sausage.
Glad I’m not alone. Thanks, BT.
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Broiled shortspine thornyhead collar and filet with sake/kasu/miso marinade
Roasted Japanese sweet potato with shredded carrots, finished in the pan with garlic/ginger/soy/lemon/nanami togarashi and finally some sake to make a spicy, sweet & sour salty glaze.
Pulled some napa cabbage only kimchi out of the jar for another side (day 3 of fermenting)
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Last night was American Wagyu flat iron steak, with a cauliflower side. Cauliflower dish is from a Mediterranean cookbook by ATC. The steak received my own spice blend before being patted dry prior to hitting a piping hot flat cast iron plate on my grill. A bottle of 2019 Domaine de Chevalier paired well enough.
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I fried up a raft of pakora and made an eggplant masala to go with it.
It did not pair well with the mediocre red Graves though, and I burned one of my fingers with the hot oil
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Cook looks perfect.
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Thanks, Noel! I wasn’t upset with it.
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More summer fun - our usual pork chops with asparagus & tarragon vinaigrette, salad of romaine, cucumber, tomato and goat feta. Lettuces, asparagus and feta all from Green Meadow farm. Pork from Stone Arch.
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In the immortal words of Robert Fleming and Pierre Rovani. “Conecuh sausage is the finest mass produced sausage in the United States. “
It is so beloved that the Coast Guard PX in Alaska has to carry it. (Mobile has a huge CG presence) It is produced just up the road in Evergreen.AL. (Conecuh County)
Think of it like the Sopranos and Baked Ziti. You can’t have a party without Conecuh. Or a brunch.
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Chili crusted Tuna. Soy marinated Jicama and cucumber on a bed of romaine lettuce. Dressing was a cilantro lime cream. Some mashed avacado to round it out. This was the salad/app course. Main not pictured was a new variety of squash. Kind of like a zucchini crook neck cross. Stuffed with taco seasoned ground beef and cheese. Some commercial salsa then thrown in the oven for about an hour covered.
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Did a chicken stirfry last night. Really, I just needed an excuse to try the two new soys I purchased yesterday, alongside the Yamasa I purchased a few weeks ago.
The soys, from L to R: Yamasa Usukuchi; Takesan Kishibori; Inoue Ginko Shoyu.
All three very good, with the Yamasa being the most different. My favorite was the Takesan Kishibori – such incredible depth of flavor; the Inoue was very similar to that one, but given that it cost the exact same, I’ll stick with the Takesan, subject to availability.
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