Well, I finally did it. Whole grilled fish on the wood grill. I know how to catch,cook and clean fish and I make some pretty mean fried fish. But it truly isnt my favorite thing to eat. I usually avoid it. Then, a few mos ago My BIL ordered a whole grilled fish and all of the sudden I needed one in my life. I have seen many whole fish before, prepared in many ways, but this one spoke to me.
For a first time, it was pretty decent. Edible for sure, and I learned something new; always a good thing.
Two 1.5-2LB red snappers. I patted them dry and filled the cavity with 3 slices of orange, rosemary and 3 cherry Tom’s smooshed up. Instead of oiling them and then seasoning, I mixed together oil and a bit of Old Bay together in a bowl together to apply to the outside.
I scored the outside of the fish, oiled the outside and put it on the grill (hot end)
I am glad that I had a very large metal spatula. A pair of tongs would have.been useless. Side to side picking up from the grill when ready to turn was important I learned. Actually, My worst fear before I started was that I would end up with a mess of fish stuck to the grill, but YAY ME! It didnt stick…too badly. It came off the grill looking like a whole fish
One side was a little overcooked on both. And I think I put too much oil on one because it seemed to pool around the head and made it a bit soggy. I will also tone down the heat next time and get a better bed before I start.
Been remiss. not a TON of cooking, tho, more eating out.
tonight the BF made berbere-spiced pork shoulder braised “ribs” with a berbere/honey glaze. beets/carrots on the side, mashed taters.
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Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
209
Fantastic fish.
I rarely eat just the fillets.
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
210
I’d like to have some of whatever PB is on.
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Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
211
We’re just off to the city for a visit to the art gallery. Now, that’s just on the fringe of Chinatown so I think I see Cantonese in my lunchtime future.
But there’s an Italianesque flavour to dinner. To start - a salad of tinned cannellini beans, red onion, parlsey, celery and sunblushed tomato. And, for a main course, chicken & squash “pie”. Now I say “pie” but there’s no pastry involved,just a topping of sliced ciabatta. So it’s a stew really - chicken breast, pancetta, squash, onion, garlic, marjoram, tin of tomatoes, red wine, cranberry jelly. It cooks in the oven for 30 minutes or so, with a lid on. Then overlapping slices of the bread goes on top, a drizzle of oil over them and another 15 minutes in the oven (uncovered).
Goodhealthgourmet - could you post your recipe for the radicchio-celeriac-apple slaw? That is beautiful. I also will have to remember to pair the brussel sprouts with pomegranate seeds. That is stunning. Thank you for sharing your picture.
Just got back from soundcheck for the blues festival tonight - should be quite the show! Alas, I won’t be able to see the main act (Robert Randolph and the Family Band), nor several other bands since I made a commitment to lose money at poker tonight
Had a verrrrry late lunch of Strammer Max which should tide me over until later, when takeout (fingers crossed for wings!) will likely be on the menu.
Thanks for the kind words, vstock. There’s no formal recipe as I tend to cook improvisationally, but I can tell you what went into it. Chiffonade radicchio, matchstick-cut jonagold apple (unpeeled) and celeriac, chopped fresh mint, and a simple dressing of olive oil, fresh lemon juice, mustard, shallot, salt & pepper.
Yesterday I made dinner for a friend’s birthday. Appetizer plate was some simple cheeses, grapes, and fresh walnuts. Madison Avenue Manhattans to drink.
Dinner was brisket (braised in onions, cinnamon stick, cloves, garlic ginger paste, red pepper flakes, a bottle of hard cider, and beef broth), mashed potatoes, and brussel sprouts (charred with a bit of bacon, shallots, and walnuts). A bottle of Zinfandel to drink.
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Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
218
Interesting. That’s exactly how, in my culture, I’d end a meal but would never start one like that.
Last night was a simple movie in, with my husband’s request for comfort food after a very blustery day in Boston. The menu consisted of Marcela Valladolid’s Mexican meatloaf with baked potatoes with lots of butter and sour cream and blanched green beans sauteed in butter. The meatloaf is a variation on a classic but includes roasted poblanos and chorizo in the meat mix and chipotles and serranos in the glaze. It hit the spot.
Tonight we christen the new pizza steel with Bertucci’s dough, san Marzanos and lots of garlic and fontina.
Harters, I think about that a lot when setting out snacks to go with cocktails. I wonder when/why American seemingly “flipped” the order of our cheese and salads? Maybe it was a rebellion thing.
What would you typically offer guests with cocktails?
A question mostly for linguafood, but for all you Sifton Trini (better known as TCC) chicken aficionados, do you ever include garlic? The recipe seems made for a couple of cloves, but I don’t want to mess with a classic if it’s perfect as is.
I have not, even tho I am usually quite happy to mess around with recipes (I am pretty much incapable following a recipe at all).
How 'bout you try and let us know?
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
223
May be a Spanish influence - you regularly see cheese served there as a tapa.
Now, I have to be honest here and say that I make no effort whatsoever about pre-dinner nibbles with aperitifs. I’d open a bag of crisps or nuts on most occasions and that’d be about it.
