Homemade Grub during Shelter in Place

How close does it come to Boiling Crab?  looks gr8

Way better, cause its my wife's recipe. 

Dude costco had an immense amount of amazing fish this week. Why even bother getting the yak out.

Whole sammun n opah?! Cmon!

Dude costco had an immense amount of amazing fish this week. Why even bother getting the yak out.

Whole sammun n opah?! Cmon!

Yep its way more pratical to buy versus catch.

I’m not sure but I would willing to bet my paycheck that standing in line at Costco with that headless salmon won’t give you that sense of accomplishment and rush that you get by catching chrome  on  your Kayak....

Ceviche!!!
10 different people will make ceviche 10 different ways!
My latest batch had
A Black rockfish
 Shrimp
Tomatoes
Onion
Corn
Jalapeño
Avocado
Celantro
1 Lemon
7-8 Limes
Dash of seasoning salt

Soooo Goood!!!

Scotty 

I’m not sure but I would willing to bet my paycheck that standing in line at Costco with that headless salmon won’t give you that sense of accomplishment and rush that you get by catching chrome  on  your Kayak....

OK, how much is your paycheck?   I know the feeling of landing kayak chrome.  But I'm older, tired-er, less patient, and more time constrained.  That's why i dont chase chrome nor halis.  To me, RCG is still worth it because its tough to find fresh rockies in the stores, and they're ez to catch and easier to eat.

This thread makes me miss Cabeza .  He'd have some acerbic quip right about now about what a lazy POS ive become, follwed by emoji

This thread makes me miss Cabeza .  He'd have some acerbic quip right about now about what a lazy POS ive become, follwed by emoji

Indeed, I miss him, too. 

California "healthy" chili

California "healthy" chili

Looks delizz

Kim Chee pork fry rice wit da eggs so ono

Yooz guys tearing it up again!  Keep it coming'...
2 kine poke
Eskimo Candy Deli spicy kine and simple shoyu Hawaiian kine...

Pan seared Lingcod with Plum Tomatoes and Watercress sauce.

Rainbow trout with lemon and green olive pan sauce with roasted honey gold potatoes and green beans.



We joined Sea Forager CSF this week and our first delivery was McFarland Springs' rainbow trout.  This is the recipe we came up with based on ingredients on hand.

Trout recipe:

1 lb Rainbow trout filets
1.5 tbsp butter
1 tbsp olive oil
zest of 1 lemon
1 tbsp lemon juice
1/4 lemon sliced
6-8 green olives, roughly chopped
salt & pepper

Pat the fish dry, pull the pin bones and season with salt and pepper on both sides.  Slit the skin every few inches.  Heat a pan over medium-high heat with 3/4 tbsp butter and the olive oil until foam subsides and butter just begins to brown. 

Add the fish skin side up and cook for about 3 minutes until just starting to brown.  Turn fish over and cook until internal temperature is 120° F and the edges of the skin begin to crisp.  Transfer fish to a plate and set aside.

Add in the lemon juice and stir to deglaze and scrape up any bits on the pan.  Then add the lemon slices and olives.  Cook over medium-high heat for a minute or two until the lemons start to soften and break down.  Kill the heat and add in the last 3/4 tbsp of butter and stir/toss to combine and thicken the sauce.  Taste for salt and season to your liking.  Spoon sauce over filets; top with lemon zest.  Enjoy!

Yooz guys tearing it up again!  Keep it coming'...
2 kine poke
Eskimo Candy Deli spicy kine and simple shoyu Hawaiian kine...

Uh wow, yeah I'm going to need to get poke now

Pad Krapow Gai with Crispy Rice, Mango Mint Salad and Spicy Garlic Edamame

2 tablespoons sesame or peanut oil
1 pound ground chicken
black pepper
6 cloves garlic, minced or grated
1 inch fresh ginger, grated
2 red or orange bell peppers, chopped
1/2 cup raw cashews
1/4 cup low sodium soy sauce or tamari
2 tablespoons fish sauce
1/4 cup honey
2-3 tablespoons chili paste (sambal oelek)
1 cup fresh basil, roughly torn
1 can water chestnut
1/4 cup fresh mint, roughly torn
steamed white or brown rice, for serving
1 mango, thinly sliced or diced

Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the garlic, ginger, peppers, and cashews, cook another 2-3 minutes, until the garlic is fragrant. Pour in the soy sauce, fish sauce, chili paste, and honey. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5-8 minutes.
Remove from the heat and stir in the basil and mint.
Serve the chicken and sauce over bowls of rice. Top with mangos, mint and additional basil.

1 bag edamame, thawed to room temperature
6 cloves garlic rough chopped
Sesame Oil
Crushed red pepper
Chili powder
Thai Chilis, thin sliced rounds

Heat oil over medium high. Add the edamame and allow to blister/burn the shells. You may need to add more oil during cooking. Shortly after adding edamame, add the garlic and mix. Once finished, remove from heat, add all the other ingredients and mix well.