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Cooking through HistoricFoodie's Fish & SeafPrimer
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
Location: Kentucky
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2013 at 06:49

Looks good, Dave.

With those thicker filets, tying might make more sense than using a toothpick or skewer. Just takes a few seconds more, but you can maintain the shape better.
 
Scrod actually just refers to a smaller size fillet, and is almost always whitefish.
 
Which reflects another change. As recently as the 1960s, scrod was baby cod (however that was defined). But, of course, once the cod fishery ran into trouble that had to change.
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 08:28
   Hi Hoser!

   That looks so delicious!  Thanks for sharing your recipe too...I love the touch of  herbs de provence too (delicious!) 

     Man, I'm actually feeling like cooking more than going out tonight after seeing your dish again.  My wife and I are going out for a five course seafood and truffle tasting.  As you can imagine...my feelings of cooking must be pretty strong!  LOL.


    Again, thanks for sharing...Hoser!

   
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2013 at 15:34
   Okay, sticking with the fish and seafood theme today we had Lobster Ravioli in a Vietnamese Shellfish Broth.  There was 1/4 lobster tail in each homemade ravioli.  The bowl was prepared with a truffled olive oil on the bottom.  I had topped it with some fresh basil, fresh sliced jalapeno and some sriracha caviar that I made.  Flavors and textures turned out pretty good.


    





Dan
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Points: 921 		Post Options Post Options   Thanks (1) Thanks(1)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2013 at 15:38
That looks real nice, Dan. Real nice.
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2013 at 17:58
Good looking plates, Dan.
 
How'd you make the Siracha caviar?
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2013 at 18:37
   Thanks for the kind words Rod and Brook!

  The sriracha "caviar" was made using agar, you can see a recipe/procedure here.  It's a pretty easy process and not difficult.  It can add some nice texture and flavors to dishes (fruits are good too).  Next I gotta get some fresh oysters and put these little sriracha "caviar" on there Big smile 

   The agar itself isn't all that expensive.  One packet will do a pretty good amount of "caviar", I find a half recipe is more than enough for small patches.  Making foams and airs are pretty neat too.

Dan
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Points: 6362 		Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 July 2013 at 02:34
DAN,

Splendid presentations ... Thank you so much for sharing your wonderful culinary art ...

Have a wonderful summer.
Margi. 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Not sure how I missed that last post, Dan - but that is some very beautiful work there! Those shrimp look perfect, and I'm also loving the lobster ravioli. Very nice to see what can be done with just a liuttle attention to detail!
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Originally posted by Margi Cintrano Margi Cintrano wrote:

DAN,

Splendid presentations ... Thank you so much for sharing your wonderful culinary art ...

Have a wonderful summer.
Margi. 



  Thanks for the kind words Margi!  I certainly hope you have a wonderful season as well.  When I made this one it was actually a recreation of one of my wife's favorite dishes...then I added a little something extra.

   Enjoy the day!
  Dan

Originally posted by TasunkaWitko TasunkaWitko wrote:

Not sure how I missed that post, Dan - but that is some very beautiful work there! Those shrimp look perfect, and I'm also loving the lobster. Very nice to see what can be done with just a liuttle attention to detail!


  Hey Tas!  I hope you and your family are having a wonderful summer!  Thank you for the kind words...Both my wife and I were happy with the way this one turned out.  I still have to make Brook's potato scaled fish! 

take care!
  Dan
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2013 at 19:29
 
  Here's one inspired by MarkR's post where he made Louisiana Crab Cakes and Blackened Redfish.  

   What I'll be making with this is a Blackened Red Snapper, served over grits with a File' Gumbo sauce and Fried Okra on the side.  
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