Did you deep fry to get the potatoes like that?
Oven at 400
2 Likes
Chermoula Snapper and Red Chard. One thing the chermoula does is help keep the fish succulent and moist.
2 Likes
Pork chop Thursday, as always. Grabbed the bottle pic off of IG because I forgot a regular pic. Picked up a couple for $34.99 each; I’ve been scoring some great deals lately!
6 Likes
Braised English short rib — perfect for a 4pm dinner on a rare day with rain in San Francisco. Properly paired w 2017 Mickael Bourg Les P’tits Bouts Cornas, but also (see pictured) some leftover 2023 Arnot Roberts Kirschenmann Zinfandel from the night prior snuck into the table.
13 Likes
Went out shroom hunting today and got a very fresh chicken.
About another hundred yards down the trail, thought I had a mother lode but most of it was a bit past prime so I only harvested a bit.
My total haul:
11 Likes
The other are some type of boletes, maybe slippery jack?
-Al
The ones on the right are granulated bolete. The two up top are scaber stalk. (My mushroom mentor says he eats scaber stalk all the time and they are very good. But my book thinks they are risky.)
1 Like
Hey Buzz, looks like tooch was your inspiration-well done.
Pompano won’t win any beauty contests but it came out good. I assume an accident while being caught? Prepared with red dandelions .
1 Like
Yeah it was Italian night with the Tucci! Watched Big Night as well! Never seen…it was wonderful! What a cast…
1 Like
Bought some quail on impulse while buying some rice and things -
Did a 1% equilibrium brine with rosemary/bay/coriander/black pepper/garlic for two days.
Quail Fan!
475 degree oven until almost done and brushed with an apricot/cider vin glaze to finish and hit with a Searzall for crisper skin.
Smoked some water, apple/oak, for polenta.
Did a salad with arugula/olives/pine nuts/pickled peach.
16 Likes
nice plating!
1 Like
When we lived in Hawaii, there was one shop that always carried these “jumbo” quail. I would make a paella with quail and beans. Mmm. 
That sounds great!
1 Like
Swordfish with stewed peppers and tomatoes
This is Wild Sword from Nova Scotia seared in a cast iron with salt and tomato powder. The sauce is made by first sweating shallot and garlic with a little Calabrian chili, then adding the tomatoes and peppers (these are pimento peppers that were first roasted, skinned and chopped up), some of my dried oregano from earlier this summer, and of course lacto tomato water. Reduce on low heat until homogenous and then mount with butter. A proper September meal!
12 Likes
