Watcha cookin'?

Ribeye night...

Picked up some prime ribeye from the local butcher.
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Put on a little dry rub and tossed them on the webber over some mesquite. The pup kept an eye on them...
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Served with a Cesar salad and 2xbaked potatoes.
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Sooo good!
 
Late start to my day so I said the hell with it and made it later. Breakfast burritos with a nice piece if avocado inside.IMG_20180213_103611.jpgIMG_20180213_104552.jpgIMG_20180213_105931.jpg

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Blackened fish is a winner...try your rub on a ribeye and a seriously hot skillet...and make sure your fan is on high...

Oh yeah, that would be bomb! This KPaul rub is fantastic. Had it at his restaurant on some drum fish. Easily one of the best fish meals I've ever had.
 
Oh yeah, that would be bomb! This KPaul rub is fantastic. Had it at his restaurant on some drum fish. Easily one of the best fish meals I've ever had.

When chef Paul Prudhomme was at Commanders Palace and put blackened redfish (red drum) on the menu, he nearly caused the demise of the red drum in Louisiana...and changes to commercial fishing of drum ensued, especially in regard to gill netting.

I'll give you my blackened spice rub recipe that was given to me by a fisherman out of Delacroix many moons ago...it'll save save you some coin...
 
When chef Paul Prudhomme was at Commanders Palace and put blackened redfish (red drum) on the menu, he nearly caused the demise of the red drum in Louisiana...and changes to commercial fishing of drum ensued, especially in regard to gill netting.

I'll give you my blackened spice rub recipe that was given to me by a fisherman out of Delacroix many moons ago...it'll save save you some coin...
Sounds amazing. How do I get in on this..haha?

I remember JAGS talking about that restaurant.

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Sounds amazing. How do I get in on this..haha?

I remember JAGS talking about that restaurant.

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One part each of cayenne, paprika, ground black pepper, garlic powder, onion powder; 1/2 part dried thyme, 1/2 part dried oregano...

In Hawaii we use this a lot on ahi...block our your ahi like you were going to slice it into sashimi...roll the fish rectangles in the rub. Spray a non stick skillet with spray grape seed oil...heat till hot...sear each of the four sides of the fish for about 10 seconds per side, making sure center is still raw...remove and let cool. Slice it into sashimi, serve with grated ginger and shoyu (soy sauce for you mainlanders)...as we say in the islands..."broke da mouth"...
 
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Valentine's dinner last night...Beef Wellington with a Madeira reduction, Potatoes Fondant & sautéed spinach
 
Had activities last night so we decided to have a nice dinner tonight instead.

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Baked Alaskan salmon that a friend caught, homemade crab cakes with spicy aioli, asparagus, and a salad with heirloom tomatoes, marinated artichoke hearts and fresh Romano cheese. Paired with a nice Chardonnay.

Not bad for a Thursday night.


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That works for me...

I'm sure you'll agree, but "self-caught" fish is so much better than anything store bought. Same with any type of meat really. I much prefer elk and venison to anything I can buy.

Just need to get to the point where I can spend more time fishing and hunting. LOL!
 
When chef Paul Prudhomme was at Commanders Palace and put blackened redfish (red drum) on the menu, he nearly caused the demise of the red drum in Louisiana...and changes to commercial fishing of drum ensued, especially in regard to gill netting.

I'll give you my blackened spice rub recipe that was given to me by a fisherman out of Delacroix many moons ago...it'll save save you some coin...

That is not surprising one bit. The fish was an incredible "white" fish and this rub mix...oh my.

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Sounds amazing. How do I get in on this..haha?

I remember JAGS talking about that restaurant.

Sent from my 2PYB2 using WAYALIFE mobile app

If only we could get our hands on some quality drum fish.

One part each of cayenne, paprika, ground black pepper, garlic powder, onion powder; 1/2 part dried thyme, 1/2 part dried oregano...

In Hawaii we use this a lot on ahi...block our your ahi like you were going to slice it into sashimi...roll the fish rectangles in the rub. Spray a non stick skillet with spray grape seed oil...heat till hot...sear each of the four sides of the fish for about 10 seconds per side, making sure center is still raw...remove and let cool. Slice it into sashimi, serve with grated ginger and shoyu (soy sauce for you mainlanders)...as we say in the islands..."broke da mouth"...

I'll need to do that this summer while in Maui! Just for the full effect [emoji6] Sounds great.
 
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