What are you cooking right now?

[qclabrat]

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Do you eat the bodies?

 

[qclabrat]

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Did you harvest the middle necks yourself?

 

[qclabrat]

From last night.
Moroccan spiced salmon.

What's the base for Moroccan seasonings

 

[qclabrat]

Had some friends over to help with painting and moving at the weekend house. One of my buddies out ranks me as the pit boss. These beef short ribs were insanely good. Guys weekend so there was no attempt for plating.

 

[Patrick]

What's the base for Moroccan seasonings

This was paprika and cumin with ginger and coriander. Has a little curry tilt to it, but different.

Might have been a bit much for salmon - but it was the bulk, frozen kind so no big loss.

 

[ekuhn]

BLT with an EGG and Cheese or BEC with Lettuce and tomato.



Bacon Wrapped Jalapeño Stuffed Chicken Thighs and fresh Tomato, Red Onion, Cucumber, Pepper Balsamic Salad - all Vegs fresh from the garden.

 

[WJF]

Do you eat the bodies?

Yes, requires crab meat removal skills from the body cavities, a slow and savory process for most.....

 

[WJF]

Did you harvest the middle necks yourself?

Yes, Sedge Island harvest via rake

 

[WJF]

Do you eat the bodies?

Body eating again tonight, back fin cluster highlights

 

[qclabrat]

Body eating again tonight, back fin cluster highlights

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Yeah, the back leg part of the body is the crown jewel. You know what you doing, carry on...

 

[ekuhn]

Yeah, the back leg part of the body is the crown jewel. You know what you doing, carry on...

Can confirm @WJF is a surgeon with that crab meat.

 

[WJF]

Fresh caught Sea Robin sashimi in ponzu

 

[WJF]

Pan seared Taylor bluefish with tomato purée

 

[WJF]

Pan seared Taylor bluefish with tomato purée

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[rick81721]

This is what real, wild Alaskan coho salmon looks like. Will be pan seared and topped with lemon herb mix.

 

[rick81721]

Holy crap was this good. I'm not a fan of salmon in restaurants but it tastes nothing like this.

 

[jmanic]

Have a friend out and did our sprawling eating and drinking and visiting.
No time pressure, things roll out as they do...









Caprese with a local mozz we love- it’s like if a mozz and a burrata had a one night stand. Best of both worlds.
Paired with local heirlooms


Orichiette two ways, all local









Not pictured: green salad, because green salad. No cook peanut butter chocolate bars, because 10 pic limit.

 

[JDurk]

Sunday morning clean out the fridge breakfast frittata for 2.

 

[ekuhn]

First Attempt at Empanada's this weekend. Don't mind the fucked up one...that was the first one.

Might need to purchase empanada press.

 

[rick81721]

First Attempt at Empanada's this weekend. Don't mind the fucked up one...that was the first one.

Might need to purchase empanada press.

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Come on, those are deep fried Mrs. T's perogies.