New Food Thread, No Title sorry old mike

[rijndael]

 

[Kittitas George]

Please post the recipe for this salmon, I love grilled Salmon, That has got be some of the best looking Salmon I have ever seen!

I'm a 'mossback' northwest native, former diver and fisherman. I love salmon, and cook it frequently. I have a minimalist recipe. Many spend big bucks on good fish, then try to cover up or hide the flavor. I take a sockeye fillet, very, very lightly salt and pepper, cover with a very thin coating of mayonnaise. The mayonnaise will hold the moisture, it will not add unwanted flavor. Place on the barbecue or in the oven skin side down, cook till temp is 145 F on a digital thermometer. If using a barbecue or a pellet grill, throw in a handful of alder chips or use alder pellets for some smoke flavor. An appetizer of steamed clams or oysters on the half shell and a good white wine, it doesn't get any better. On my way to the freezer for a Bristol Bay sockeye fillet.

 

[mikeinct]

Thank you all for your postings. This thread just keeps getting better. I only got to prep up a few things for my "Snicky Snack Cocktail party" this Friday. I've been baking & getting meats ready to smoke. Today I did the Slider size pizza bread rolls for my Italian Sausage & peppers. more pics to follow. Busy in the the Mrs Kitchen.

 

[Tesoro]

Please post the recipe for this salmon, I love grilled Salmon, That has got be some of the best looking Salmon I have ever seen!

I make up the bastes in two parts. The first is the main standard cooking baste = stick of butter, chopped fresh garlic, some lemon juice, micro drop of liquid smoke, few drops of lea&perrins, salt and fresh ground pepper.
Finish baste examples = when lazy is chinese/thai sweet chili sauce with a bit of good balsamic vinegar. When not lazy = melt butter, add bunch of orange juice, chopped up garlic clove, grated ginger and maple syrup. simmer till reduced to thick sauce.
The last baste goes on at end just long enuf to heat it up and melt over the fish.
enjoy!

 

[Tesoro]

I'm a 'mossback' northwest native, former diver and fisherman. I love salmon, and cook it frequently. I have a minimalist recipe. Many spend big bucks on good fish, then try to cover up or hide the flavor. I take a sockeye fillet, very, very lightly salt and pepper, cover with a very thin coating of mayonnaise. The mayonnaise will hold the moisture, it will not add unwanted flavor. Place on the barbecue or in the oven skin side down, cook till temp is 145 F on a digital thermometer. If using a barbecue or a pellet grill, throw in a handful of alder chips or use alder pellets for some smoke flavor. An appetizer of steamed clams or oysters on the half shell and a good white wine, it doesn't get any better. On my way to the freezer for a Bristol Bay sockeye fillet.

Me too when it comes to quality fish. But when you have 250lbs of chinook fillet in your freezer each year I change it up for diff flavors! But my fav is still a big slab on foil ontop of the coals with a baste of butter, lemon juice, s&p, grated garlic n few drops of lea&perrins and tiny drop of liquid smoke. I'll toss some alder pellets on the coals.
I have only done sockeye a handful of times and yes it is thin fillet and the tastiest of all so I would just do a real light baste on low coals to not over power it. Chinook is 1 1/2 in thick so lends more to a more flavorful sweet baste.

 

[Sniperhandle]

I make up the bastes in two parts. The first is the main standard cooking baste = stick of butter, chopped fresh garlic, some lemon juice, micro drop of liquid smoke, few drops of lea&perrins, salt and fresh ground pepper.
Finish baste examples = when lazy is chinese/thai sweet chili sauce with a bit of good balsamic vinegar. When not lazy = melt butter, add bunch of orange juice, chopped up garlic clove, grated ginger and maple syrup. simmer till reduced to thick sauce.
The last baste goes on at end just long enuf to heat it up and melt over the fish.
enjoy!

Thank you!

 

[Linko]

I was wondering what happened to that thread, thought I was losing my mind. LOL
That meat looks delicious!!
Made a mistake this year and planted small pickling cucumbers instead of the regular ones. Oh well, making the best of it…
View attachment 1357707

Have a recipe you care to share. Mine are always too salty

 

[Gary in MD]

I’ll check with the wife, we tried several variations. I think the best pickles this year were not heated in the traditional “canning method” but were called refrigerator pickles.
The solution was heated on the stove, cooled down, then poured over the sliced pickles in the jar, then refrigerated.

 

[mikeinct]

My new Charcutiers board Walnut rough sawed.

 

[mikeinct]

A few offerings to my smoker. Sorry gents no pics of the Sausage & Peppers .

 

[mikeinct]

This Focaccia Bread was reheated with olive oil & Parmesan Reginato cheese just on the edges, So crispy the crust so light the bread.

 

[mikeinct]

Not half off what was served on this board.

 

[mikeinct]

The smoked Rib Eye beef tips w/ Bourbon mushroom sauce were sadly, only second place. This bunch filled up on my Cheese board dips & Focaccia "Pizza" breads... Oh yeah this Spinach/artichoke 5 cheese filled bread bowl was a hit.

 

[mikeinct]

And Deserts. Sicilian Orange Cake. I'm not a sweet, deserts kind of guy. It was pretty good. Oh, I suggested to Mrs. mike in ct. She let me blend some cream cheese into the icing. Bueno. Mike

 

[mikeinct]

Any Hot Pepper Experts watching this thread ? I have been trying to locate a small Italian heirloom hot pepper my mom tells me My dad's dad "Popi" used to grow. I'm not having much luck finding it. My mom says this ornamental is close heat & similar flavor. BUTT the Italian variety was shaped like the tip of her pinky finger. Elongated about one inch long. My dad's people were from just S.E. of Naples Italy if that helps. I thought there were too many types of pasta from Italy, Hot Pepper Varieties must be 500 to sort thru. Thanks for any help you may be able to provide. Mike in Ct.

 

[Knotwild]

l don't have any pictures, but if you like something different instead of diced pickles in almost anything try this. Take Costena pickled jalapenos and drain them completely. Then put them in a container that allows you to crack the lid and drain liquid. Cover them with sugar and let them set a few hours and the sugar will push out more water. I drain and re-sugar until I get the flavor I want or until it stops making liquid. I rinse off the left over sugar and use them instead of pickles in egg salad, shrimp salad, and chicken salad. Spicy sweet.

 

[Tesoro]

l don't have any pictures, but if you like something different instead of diced pickles in almost anything try this. Take Costena pickled jalapenos and drain them completely. Then put them in a container that allows you to crack the lid and drain liquid. Cover them with sugar and let them set a few hours and the sugar will push out more water. I drain and re-sugar until I get the flavor I want or until it stops making liquid. I rinse off the left over sugar and use them instead of pickles in egg salad, shrimp salad, and chicken salad. Spicy sweet.

have to try that!

 

[mikeinct]

Rib eye steak trimmed to the eye and Longolini pasta, brown beef gravy with mushrooms, onions & bourbon. Very peppery [3 kinds] with most tender beef bits mixed in the gravy. Rich, but only $7.99.a pound good sale this week. mike in ct

 

[mikeinct]

My offering to the smoker today. Couple of turkey breasts to slice for sandwiches. One side Wild Cajun spiced, One side Mild. SPG rub. I figured out why this is so expensive in the deli. Sale price was $1.99 a pound, 8/11 ozs. pounds in the Cryo Wrapper, lots of nasty bloody water in there. After careful trimming from the breastbone & dividing. Weight to the smoker was only 4.1 Lbs. That doubles the cost of this treat pretty quickly. Anyway future bird meat smokes will be from those overly large 7+ lb. Capon Chickens Those go on sale for only 99 cents a pound. pic provided & when slow cooked roasted come out delightful using two hours covered at 325 degrees with Marsella wine. mikeinct

 

[mikeinct]

After 2.5 hours in 180 to 190 degree smoke temps. Breasts are 135 internal. I finish these slowly w some fresh herbs n spices, gin & Bourbon covered to 165 170 internal temp. Good way to finish at perfect temp.