Whats on tonights Menu

Pizza, Caesar salad and ziti
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Small Caesar Salad with all the traditional fixin's
Fresh Cod (met the boat coming in) baked with Basil/Parmesan Garlic Butter, Old Bay, Lemon, Oregano & Paprika
Steamed Snap Peas (Cumin/Garlic/Lemon Sauce)
Black Lentils (sauteed Cherry Tomato)
Fresh Parsley scattered to & fro
Red



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So, this was in interesting evening. My post tonight forces to me to eat a bit of the humble pie. I planned on cooking the ridiculously beautiful bigeye tuna given to me by my brother in law. The long and short of it, I overcooked it. Thank goodness it was the fattiest bigeye I have ever been presented for cooking. Semi embarrassed, but hell, it happens. The taste actually was fantastic, cannot imagine if I got it right.

The brown rice with sesame oil, onion, and green onion was perfect. The brussels sprouts cooked with guanciale was beyond my prior recipes.

On the side was fresh ground chili paste with kewpie mayo and wasabi combo which was perfect for the tuna. Also a side for dunking was the dark soy sauce.

I used a new pan for the tuna, cooks much faster than my others. I'll just need to adjust to steel.

I will cook again! :D




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No guilt, first chunk of beef I've had this week. It was far from a "King's Cut", only about 1/2" thick, 8 oz before I threw it on the grill.

It was a reward for doing a 1-armed paper hanger routine all day trying to prep things for the winter. Usually take 5-6 hours to cut the lawn; turned the afterburners on today and did it in 3.5. The next 7 days are totally consumed with winter prep, but the 70°F temps are not very motivating...
 
longcast said:
I overcooked it.
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Oh the humanity!! A truly tragic occurrence.

On the extremely rare instance that a piece of tuna of mine gets near to a heat source, it's never subjected to heat for more than 30 seconds a side. I usually leave the fish out at room temperature for a good 2-3 hours prior to the quick searing.

You'll just have to grovel and beg your BIL for another chunk...

By the bye, the brussel sprouts look amazing. I too find them to be dynamite when prepped with a cured pork like you did. I'll often use pancetta. Either way it's far better than the boiled to mush brussel sprouts my Mom would make for me, but even then, brussel sprouts were, and still are, my favorite!!
 
Roccus7 said:
Oh the humanity!! A truly tragic occurrence.

On the extremely rare instance that a piece of tuna of mine gets near to a heat source, it's never subjected to for more than 30 seconds a side. I usually leave the fish out at room temperature for a good 2-3 hours prior to the quick searing.

You'll just have to grovel and beg your BIL for another chunk...

By the bye, the brussel sprouts look amazing. I too find them to be dynamite when prepped with a cured pork like you did. I'll often use pancetta. Either way it's far better than the boiled to mush brussel sprouts my Mom would make for me, but even then, brussel sprouts were, and still are, my favorite!!
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Why the room temperature? Same theory as a piece of beef
 
Roccus7 said:
Oh the humanity!! A truly tragic occurrence.

On the extremely rare instance that a piece of tuna of mine gets near to a heat source, it's never subjected to for more than 30 seconds a side. I usually leave the fish out at room temperature for a good 2-3 hours prior to the quick searing.

You'll just have to grovel and beg your BIL for another chunk...

By the bye, the brussel sprouts look amazing. I too find them to be dynamite when prepped with a cured pork like you did. I'll often use pancetta. Either way it's far better than the boiled to mush brussel sprouts my Mom would make for me, but even then, brussel sprouts were, and still are, my favorite!!
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Yeah it was out for 2+ hours. Just a different pan, I left it in the pan while I pushed the rest out. I post the good, I post the not so good.
 
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Roccus7 said:
Oh the humanity!! A truly tragic occurrence.

On the extremely rare instance that a piece of tuna of mine gets near to a heat source, it's never subjected to for more than 30 seconds a side. I usually leave the fish out at room temperature for a good 2-3 hours prior to the quick searing.

You'll just have to grovel and beg your BIL for another chunk...

By the bye, the brussel sprouts look amazing. I too find them to be dynamite when prepped with a cured pork like you did. I'll often use pancetta. Either way it's far better than the boiled to mush brussel sprouts my Mom would make for me, but even then, brussel sprouts were, and still are, my favorite!!
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The "chunk" I posted last night was 6+ pounds, so I do not have to go back to him for more. LOL..
 
Snapprhead27 said:
Why the room temperature? Same theory as a piece of beef
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Yes, like my fish and beef to be RT instead of cold in the center. If they come out of the fridge and go right into the quick sear mode I cook them at, the center is cold.

And now waiting for the torrent of health issue comments about parasites and toxoplasmosis...
 
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