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February 2014 - Fish Challenge - Page 9

post #241 of 252

Hehe, I'll start with the beans tomorrow, Jon. Today, I have promised my girlfriend to make a duck soup with udon noodles, so no beans for now.

post #242 of 252
Quote:
Originally Posted by GeneMachine View Post
 

Hehe, I'll start with the beans tomorrow, Jon. Today, I have promised my girlfriend to make a duck soup with udon noodles, so no beans for now.

damn that sounds good,mate!!.not had duck for yonks.....bet it would work well with beans,too....aww,c'mon,30+ years in sales,what can i do?

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post #243 of 252

*

As we say in Hawaii, Shaka braddah or Right On @JonPaul

post #244 of 252
Quote:
Originally Posted by kaneohegirlinaz View Post
 

*

As we say in Hawaii, Shaka braddah or Right On @JonPaul

......and as we say in north wales,ffrind diolch...cheers,mate!!

 
 
 
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post #245 of 252
Congratulations!
There were some awesome dishes in this thread
Hopefully the bean one is going to be equally good :-)

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post #246 of 252
Quote:
Originally Posted by butzy View Post

Congratulations!
There were some awesome dishes in this thread
Hopefully the bean one is going to be equally good :-)


cheers,butzy!much appreciated,mate!

no "hopefully" about it,it'll be a cracker,especially if you send up a few posts.must be some "belting" good bean dishes from your neck of the woods:chef:!!

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post #247 of 252

Congrats, JP!  All the dishes were beautiful, as well. Well done.

post #248 of 252
Quote:
Originally Posted by Cerise View Post
 

Congrats, JP!  All the dishes were beautiful, as well. Well done.


thanks,hun!it was a brilliant thread,wasn't it?.quality entries,every single one.i think fish is one of the hardest ingredients to cook well & the standard of ingenuity/cooking & presentation was absolutely astounding,from everyone!

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post #249 of 252

Bit late for the challenge I know, but I cooked this a few days ago so it was still in January. I baked wild salmon with a soy/ginger/garlic/lemon marinade:

 

(PS: Congrats Jon!! Well deserved!!)

 

post #250 of 252
Quote:
Originally Posted by French Fries View Post
 

Bit late for the challenge I know, but I cooked this a few days ago so it was still in January. I baked wild salmon with a soy/ginger/garlic/lemon marinade:

 

(PS: Congrats Jon!! Well deserved!!)

 

 

thanks,FF!.much appreciated.that salmon looks "the bomb"!salmon,soy & ginger etc...marriage made in heaven,mate:lips:!

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post #251 of 252

JonPaul,

 

Congrats on the win! You take home cooking and documentation to another level!

 

I did want to post lunch today. It isn't the Tuna melt I specifically mentioned in one of my posts but it's one of the variations of the mix I have used over the years. I have to say I was hesitant about something so simple by comparison until I saw DurangoJo egging me on.  worry.

 

I use white albacore, Kalamata olives, green peppers, green onions, lemon juice, seasonings, a scant amount of mayo to bind the mix and of all ingredients to add....... a fair amount of Parmigiano Reggiano thrown in. I can't take credit for the original but when I rewrote this variation from that original recipe, it called for a large amount of Extra Virgin Olive oil. My version continued to include the oil but it was gradually reduced and have since opted it out completely for health reasons.

 

Letme add that I do believe in the school of thought about cheese and seafood but sometimes you have things that work and this does. The nuttiness and age of the parm actually balances out with the tuna quite nicely.

 

It's all served on a whole grain English muffin with a nice slice of fresh tomato (salted and peppered of course) and topped with Monterrey Jack Cheese. The side is baby pepper melange sauteed with red onion and baby red potatoes tossed with my own Cajun spice blend.

 

 

post #252 of 252
Quote:
Originally Posted by oldschool1982 View Post
 

JonPaul,

 

Congrats on the win! You take home cooking and documentation to another level!

 

I did want to post lunch today. It isn't the Tuna melt I specifically mentioned in one of my posts but it's one of the variations of the mix I have used over the years. I have to say I was hesitant about something so simple by comparison until I saw DurangoJo egging me on.  worry.

Letme add that I do believe in the school of thought about cheese and seafood but sometimes you have things that work and this does. The nuttiness and age of the parm actually balances out with the tuna quite nicely.

 

It's all served on a whole grain English muffin with a nice slice of fresh tomato (salted and peppered of course) and topped with Monterrey Jack Cheese. The side is baby pepper melange sauteed with red onion and baby red potatoes tossed with my own Cajun spice blend.

 

 

 

cheers,old school!your kind words are much appreciated,:chef:!.your tuna melt looks,and i'm sure tasted,superb:lips:.shame it wasn't served on a bed of cannellini beans...you could have posted it in this months bean challenge!

as far as cheese & seafood goes,i dunno.like you,i use parm to season fish dishes & certainly sprinkle it liberally on pasta/seafood dishes.lets not forget that it's also an ingredient in a good old fish pie.either in the cream sauce or in the mashed potato topping....or both!!

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