This just makes my day for some reason. Was there a dipping sauce or dressing?
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April 2015 Challenge: Seafood - Page 3
Gear mentioned in this thread:post #62 of 1134/13/15 at 5:30pm
Sorry, this is the only shot I got before it went gone. I randomly had an urge to do some "frogmore stew" .. which I've also seen called "low country boil" so I loaded up the propane burner and kettle and headed off to meet some friends. This is baby dutch potatoes, baby white onions, smoked sausage, corn on the cob, snow crab, and a mess of shrimp. For seasonings I just went with two packs of Zatarain's crab/shrimp boil and two lemons that I cut in half.post #63 of 1134/14/15 at 10:29ampost #64 of 1134/14/15 at 3:31pmpost #65 of 1134/15/15 at 2:33ampost #66 of 1134/15/15 at 6:50amThread Starter
@pbo2444 nice looking salad, and very healthy!
@eastshores I haven't done one of those in a long time, I think I'm due!
@GeneMachine of course you smoked that yourself right?
@Zeph Zpiteri that's a good looking paella, what is in it other than shrimp and calamari?post #67 of 1134/15/15 at 10:06ampost #68 of 1134/15/15 at 4:08pmpost #69 of 1134/15/15 at 6:26pm
Yes, no fish and chips yet. Like there was no steak tartare in the mince challenge. But the egg challenge - how many fried eggs did we see?
I might post something here tomorrow, it is just about done.
mjb.post #70 of 1134/15/15 at 10:22pmQuote:Originally Posted by Koukouvagia
@Zeph Zpiteri that's a good looking paella, what is in it other than shrimp and calamari?
hi there :) thanks.
scallops. missing mussels as didn't have any on hand. and it's garnished with garlic aioli.
I'm trying to find some nice mini paelleras on a wooden board so we can serve it that way. more authentic - and probably will offer it for 2 pax min.post #71 of 1134/17/15 at 12:02pm
what a great thread! I love seafood, may I participate?? :D
I'm not good in taking food pics..
it's monkfish tail and shrimp skewer, the carbonara way
fish morsels and shrims are wrapped in bacon and covered by grated bread and parmesan, parsley, black pepper, salt au gratin in oven
served with a egg yolk cream with chives black pepper and Parmigiano
and baked potatoes chips flavored garlic, paprika, sage and thymepost #72 of 1134/17/15 at 12:40pmThread Starter
Hi @Antonella84 of course you're welcome to participate, the challenges are open to everyone. Great first entry. I wasn't very confident when I first started taking pictures of my food either but I've gotten better over time. When I have a little free time from my hectic job I plan to learn how to use my fancy new camera and possibly even take a photography class, by participating in the monthly challenges I have found that I really enjoy photography and taking pictures of food especially. I cook primarily at night so I don't have good light, I plan to get some better lighting and perhaps make a little photoshoot area in my kitchen lol.
Nice entry is your egg yolk creme a hollandaise?post #73 of 1134/17/15 at 1:34pmpost #74 of 1134/17/15 at 2:08pmpost #75 of 1134/17/15 at 2:35pm
Fried onions and garlic in olive oil/palm oil mixture, added the chilis, bell peppers and sliced plantains, fried for a couple more minutes. Added water and simmered until the plantains were nearly done. Stirred in the cocos cream, reduced heat and poached the fish and prawns in the liquid. Salt, pepper, cilantro for seasoning.post #76 of 1134/17/15 at 2:52pmpost #77 of 1134/17/15 at 2:54pmpost #78 of 1134/17/15 at 3:00pmQuote:Thank you! It's not a hollandaise...i made a light bechamel (with notmuch roux) when it start dense, i added the chees. When done, let it cool a while then with a wiph incorporate the yolkOriginally Posted by Koukouvagia
of course you're welcome to participate, the challenges are open to everyone. Great first entry. I wasn't very confident when I first started taking pictures of my food either but I've gotten better over time. When I have a little free time from my hectic job I plan to learn how to use my fancy new camera and possibly even take a photography class, by participating in the monthly challenges I have found that I really enjoy photography and taking pictures of food especially. I cook primarily at night so I don't have good light, I plan to get some better lighting and perhaps make a little photoshoot area in my kitchen lol.
Nice entry is your egg yolk creme a hollandaise?post #79 of 1134/17/15 at 5:24pmpost #80 of 1134/18/15 at 5:04amSping Special from menu last year was Fiddles and Tails : butter poached lobster tails and peaches on a bed of fiddle heads.post #81 of 1134/18/15 at 9:51ampost #82 of 1134/18/15 at 4:32pmQuote:Thank for your comment bob!Originally Posted by Bob Hyneman
Looks very nice. I like my foods simpler than most people but everything tastes better when served on a stick. By keeping the shrimp on the stick when you serve it, you please both the rustic crowd (me), and the swankier higher-paying crowd that your elegant food attracts (THOSE are the folks who pay your bills).
Tiny note: it looks as though you have re-skewered your shrimp, neither end of the skewer is charred more than a tiny bit. There is an old TV show called "MASH." The cooks used to joke "throw part of the egg shells in. That's the only way they'll know we didn't use powered eggs."
I cook only for me and my guy so...really do not pretend to realize perfect presentation :-D
There wasn't charred parts, its the bread that fell down when I move the skew :-D
The stick is useful to keep together the fish and the bacon...like with little child, i need to 'disguise' the fish or my guy did not eat it!
Ps: in Italy I never saw powdered eggs in the supermarket....maybe it can be found in special shop but really nobody here thinks to use it at home! I hope the same for the restaurants..!!!post #83 of 1134/18/15 at 8:15pm
This one is pretty simple.
A slab of salmon. 2 parts kosher salt, 1 part dark tea leaves, 2 parts sugar. It was about 1.25 pounds of fish, 1/3 cup each sugar and salt, less than 1/4 cup tea. Maybe next batch I'll do actual weights, not volume.
Again, quite simple. I have a new toy, a Foodsaver vacuum sealer. I made a bag about an inch or two longer than the salmon. Put all the ingredients in it, massaged it around to get the cure to evenly coat the fish. Then seal.
It goes into the fridge for about 3 - 4 days. The salt does its magic.
Water drawn out, flavor and color of the tea into the salmon.
Open the bag, scrape off the tea leaves, give it a good rinse. You are still going to get tea leaves imbedded in the flesh, you decide how much time you want to spend dealing with it. It isn't that important a factor.
That thin tail piece is cured a bit more than the thicker part. Just a bit saltier and drier, still quite tasty.
A fine batch. Yes, the tail was a little overdone, but quite edible. Here you see thin slices of the cured salmon supported by bagel rounds with a schmear.
Yum.post #84 of 1134/18/15 at 9:53pm
Yes, salt is salt. The only difference is in grain size and what sort of extra dirt comes with it. People tend to get all snooty about the salt du jour when it really doesn't make any difference. If you want to use sea salt, use sea salt. I use Morten's kosher salt because it is cheap, available everywhere and does the job.
mjb.post #85 of 1134/18/15 at 10:43pmpost #86 of 1134/20/15 at 12:56am
@bob - :D I shiver at the thinking of someone who put intientionally in a dish something that has been EXTERNALLY in the ass of a cicken XD
only jocking :D
here it's halibut filet marinated in orange juice and zest, olive oil, thyme, parsley, garlic, black pepper, salt
the panure is a mix of breadcrumbs and chopped almonds, coated with the marinade, gratin in the owen
by side rosemary potatoes
very simple...but very tasty
Edited by Antonella84 - 4/20/15 at 1:27ampost #87 of 1134/20/15 at 4:46amThread StarterQuote:Originally Posted by Bob Hyneman
I'm guessing I should cook it again and take a photo of my own version if I truly want to win the contest. But just in case submitting a photo of some website's version of my favorite seafood dish is allowed, I elect
- Joined 1/2010
- Location: Lower Zambezi, Zambia
- to pick next month's challenge. :)
Welcome to the challenge. Anyone is welcome to participate but you must cook your own food in order to submit a dish and it should be cooked within the month. It is not mandatory to post a picture but pretty much everyone does and the trend is that only dishes with photos (proof) of the dish you've cooked have won the challenges.
The person who hosts the challenge decides the winner. And the winner hosts next months' challenge. I am the host of this month's challenge.post #88 of 1134/20/15 at 4:53amThread Starter
@GeneMachine I'm dying to dip some crusty bread in that sauce!
@ChefNick91 welcome to the challenge, a wonderfully simple first entry, looks great!
@petalsandcoco masterful plating as always, it's too beautiful to eat!
@teamfat you've inspired me to do something similar, well done! How do you store the salmon after it's cured and for how long?
@kevp I disagree, those are pretty spectacular! Welcome!
@Antonella84 looks good, how did it turn out?post #89 of 1134/20/15 at 9:19ampost #90 of 1134/20/15 at 12:52pmThread StarterQuote:
Make it again!
- April 2015 Challenge: Seafood
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