Tuesdays dinner. Grilled, seared, then braised short ribs.

Sea Bass for dinner

Pan fried sea bass, served with a sauce / garnish made from butter, Vermouth, shallots, fresh chives and parsley. Sides of mashed potatoes and grilled Brussel sprouts in balsamic reduction.



Fresh parsley and chives ready for chopping to be added to the shallot-vermouth-butter sauce.

Shallots softening in butter and vermouth

Starting to cook the fresh, trimmed and halved Brussel sprouts. Balsamtic reduction will be added as they soften.


Plated!

Very nice. Love chilean sea bass (but pricey). Had it 2 nights ago in fact.

I cook it similarly perhaps using familiar ingredients:

* Place sea bass (no skin) on parchment paper on foil.
* Slice (cross cross) top of filet
* sprinkle sugar
* sprinkle grated ginger (I go a little heavy here)
* sprinkle diced scallions
* sprinkle chopped cilantro
* splash some sake (or white wine)
* splash some soy sauce to taste (I apply generously)
* seal foil wrapper and bake in toaster oven on a pan at 425 for 20 minutes (time varies by oven and filet size)

Not pan fried but steamed but using similar ingredients.

Not tonight, Monday night, was awesome, eye of ribeye roast, left over from Valentine's Day cap steak dinner. Melted in my mouth. Sous vided for a few hours, finished on the Weber plus painted with a torch.

Wow. That looks just about perfect.

Jesse,

Now that looks melt-in-your-mouth fantastic!

Japanese curry

Lazy night last night, Campbell's and grilled cheese.

Cool and breezy here, didn't feel like firing up the grill, so tried something weird.

Ball Park Beef hot dogs in the air fryer. 7 minutes then put them in the buns and back into the fryer for about 1 to 2 minutes to warm and make the buns a bit crispy. Toppings of choice. No more dogs on the grill!

Not dinner but breakfast but I would eat this for dinner as well. Cast iron fried country ham steaks on a bed of hash brown potatoes. Farm fresh eggs were in a different skillet.

That's a nice ham steak, but is it really country ham? A southern ham type, heavily salt-cured?

I made crab cakes for my sweety last night; her favorite. I ordered Zatarain's Crab Cake mix from Amazon, and Raleys has pasteurized crab claw meat in the cooler. Turned out really good according to my lovely taster.

quote:

Originally posted by cne32507:
That's a nice ham steak, but is it really country ham? A southern ham type, heavily salt-cured?

I made crab cakes for my sweety last night; her favorite. I ordered Zatarain's Crab Cake mix from Amazon, and Raleys has pasteurized crab claw meat in the cooler. Turned out really good according to my lovely taster.

They come two in a pack and are distributed locally. Say Country Ham Steaks on the label.
whatever you call them they are damn good! Especially caramelized in a cast iron pan.

Tonight's supper will feature hickory smoked baby back ribs, with slow cooked baked beans with bacon and a dinner salad. White pita bread also.

Black Raspberry ice cream for dessert.

French onion salisbury steak from fresh ground chuck
Toasted French bread with Swiss and Parmesan cheese
Mashed purple potatoes w/garlic
Seared broccoli with sauteed garlic and red pepper flakes
Corn on the cob with butter and Aleppo pepper flakes
Rhubarb upside down cake with almond streusel

Uuuugh. I ate too damn much.

Really easy to make, but yet, tastes great!

Did up a batch of this yesterday

https://www.savoryexperiments....mel-baked-scallops/#

Seared scallops in oven casserole dish

Added bechemal and Panko bread crumbs ready for browning


Forgot to take a quick snap of the dish ready to eat. Nice departure from normal seared scallops with lemon wedge

^^^We love scallops.

So far the only way we've tried them is on my Weber kettle. We sprinkle them with a garlic salt from Germany (Bad Reichenhaller Knoblauchsalz): https://www.euro-goodies.com.h..._89&products_id=2265

Then I make an aluminum foil "tray" and melt Plugra butter in it: https://plugra.com/

Sear the scallops and it's a wonderful meal.

We'll have to try your method sometime.

quote:

Seared scallops in oven casserole dish

I am going to have to call BS on this post. No way the scallops would last from seared state to be put into a casserole or I'd have to cook twice as many to account for tasting.

quote:

Originally posted by Skins2881:

quote:

Seared scallops in oven casserole dish

I am going to have to call BS on this post. No way the scallops would last from seared state to be put into a casserole or I'd have to cook twice as many to account for tasting.

Well you're WRONG Jesse. They all made it into the oven before our stomachs!

Was surprised at the subtle flavor the onion-clove-bay leaf gave to the sauce. Made my standard thickness sauce which should have been made thinner for this dish as the panko soaked up so much moisture.

Verdict? A solid two thumbs up. Scallops were tender, juicy and flavorful with the sauce nicely complementing them. Certainly a departure from my normal seared scallops served with fresh lemon wedges.

Making the spiced bechemal

Quick pan searing the scallops in butter

You are a stronger man than I am, those things look like they need heavy sampling.