Sea Forager's Guide by Kirk Lombard

I have a couple of the old monkey face news editions which are highly prized.  Sounds like I need to buy a few copies of the new book.  Glad to see his success.

Hey guys, here are a couple post-book publishing tips for those interested in trying the white wine/cream sauce lingcod recipe on page 123.

First off, I’ve started using chardonnay over pinot grigio.  The pinot still makes it a great dish, but I find the chardonnay complements the flavors even more.  Gives an already buttery dish an even more buttery flavor.

Second, if you have it, I HIGHLY recommend adding a handful of reconstituted king bolete (porcini) slices when you’re caramelizing the onions.  I hesitated to give this recommendation for the book because king boletes aren’t exactly a common supermarket ingredient.  Add these to the dish, and you’ll really be in for a treat.  It’s far and away my favorite way to prepare lingcod.  The picture below is of the finished product, from last night.  The king boletes darken the white wine/cream sauce.  The dish won’t win any beauty contests, but it tastes soooo good!

On the way, arriving tomorrow!

I ordered mine today!

Got mine yesterday. good book!

Got mine a week ago, highly recommended!

Putting it on my Christmas list!