What are you cooking right now?

WJF

Well-Known Member
how are sea robins? They seem a bit bony and caught them often as bait stealers when fishing blackfish off the jettys
Delicious, mild taste, nice texture, boney as any fish you would eat whole......makes a great fish soup or stew.
Best to cut the head, wings and feelers off before cooking......those three parts always bring fear to those who are not familiar with bottom feeding Triglidae.
 
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jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Catching up here.

Wednesday: wilted kale pasta still life with bacon and egg.
Used Tesla kale from the farmers market.
Damn stuff was so fresh it defied wilting.
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Thursday: Bachelor’s special- reverse seared strip and an arugula salad (not pictured, because who cares?)
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Which brings us to...
Friday: Sweet potato chickpea Buddha bowl with tahini dressing.
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It’s amazing how much more satisfying this is compared to a stir fry.
Yes there is the tahini dressing, but the roasted chickpeas give it a heartiness you can’t get from a wok.
 

roc

Well-Known Member
Steak and risotto is a dinner staple at our house. I have to say, it came out pretty good. Pics, from start to finish.
 

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