What did you cook or eat today (June 2022)?

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karadekoolaid said:
That looks divine. How did you cook the swordfish? I´ve eaten it several times and if it´s not cooked right, it´s very tough, right?
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Thank you! I’ve put it in the oven (pre-heated) to 170C (sorry I don’t know how the F conversion) for about 8-10 mins max, no more or as you say, it could be as tough as a table. I am a huge fan of swordfish and I cook it quite often, its a great fish and “meaty”.. just like salmon or trout (and many others) its cooking time shouldn’t be too long.
 
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Penne with asparagus, speck, onion and shaved ricotta salata on top

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Some friends gave me a nice piece of Yellowfin from their fishing trip, so made some snacks:

Did a sesame crusted w/ ginger-soy citrus redux, avocado puree, orange supreme, smoked sea salt. Was over the regular MR, I don't care, it was delish.
Then some tostadas: Made some poke with sesame, the leftover redux, some pico de gallo, lime crema, the same avo puree and some pickled shallots all on a crisp tortilla round.


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ThatDude said:
Some friends gave me a nice piece of Yellowfin from their fishing trip, so made some snacks:

Did a sesame crusted w/ ginger-soy citrus redux, avocado puree, orange supreme, smoked sea salt. Was over the regular MR, I don't care, it was delish.
Then some tostadas: Made some poke with sesame, the leftover redux, some pico de gallo, lime crema, the same avo puree and some pickled shallots all on a crisp tortilla round.


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Dude, that's an absolutely stunning piece of fish!!
Where were your friends fishing?
And how can I get on your guest list :wave:
 
kaneohegirlinaz said:
Dude, that's an absolutely stunning piece of fish!!
Where were your friends fishing?
And how can I get on your guest list :wave:
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This was Atlantic caught! They were on a head boat out of Ocean City, I believe. They're good folks, we were acquaintances at my local pre-pandemic then became pretty good friends over the past couple of years.
 
Tonight's evening meal was made this morning. Ash-E-Sholeh-Ghalamkar or the Scribe's Soup. It's an Iranian Bean & Herb soup made with chickpeas, kidney beans, canolini beans, mung beans, brown lentils, pearl barley instead of rice, and freekeh (green wheat). There's a ton of fresh herbs in there from the freezer and from my garden, from parsley, coriander, winter savoury, mint, basil, thyme and some dried marjoram and tarragon. I also found some unidentified fresh green herb in the freezer, so that was went in as well... i threw in a few cherry tomatoes as well.

Ash-E-Sholeh-Ghalamkar

Ash-E-Sholeh-Ghalamkar

Scribe's soup or Iranian Bean & Herb Soup
Part way through cooking

Ash-E-Sholeh-Ghalamkar

Ash-E-Sholeh-Ghalamkar

Scribe's soup or Iranian Bean & Herb Soup
Ready to serve this evening
 
Pizza - truffle paste, fresh mozzarella, mushrooms & truffled manchego.
Broccolini & bruschetta.

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Excuse the hideous purple lighting in the restaurant, im not sure what that’s about. We also had a spicy sausage pizza then ordered a second mushroom pizza.


Then a wander around Vivid festival (it spans many kilometers but this was just the Harbour foreshore) then gelato Messina - pistachio praline and then because of the beer, wine, cider & cocktails I decided I better have a pork bun.

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