Cricky! Looks very tasty Jeff! Top effort there!

Here's what the fish looks like for anyone who doesn't know the species (no - that's not me in the pic):

http://www.fishdarwin.com.au/images/.../emperor-4.jpg

This one caught off the N.T. :)

that aint a "whole" fish :D..not to an asian person. but that looks FANTASTIC!

Thanks guys.

A beautiful eating fish- seasoned with coriander, garlic, chili and salt.

Only missing it's guts Vash, the head's under the tinfoil hat :D

The missus doesn't like the eyes looking at her while she eats :D

Stuff recently.

Pocket meat pies with gluten-free dough. Normally gluten-free flour (which is usually milled garbanzo beans etc) doesn't hold together well enough to make a pastie-type of pie. No gluten, you see. But 2 tsp of xantham gum per 1 cup of flour makes it tough enough to make pocket pies. The fat in the dough is olive oil. It is a yeast dough, so the texture is reasonably light. Filling is beef cut up fine, cooked for a few hours with red wine, mushrooms, garlic, onions, cream, carrots, tomato paste, anchovies, and so on.

http://i800.photobucket.com/albums/y...F8ACA9A44E.jpg

Oxtail in progress. Browned, red wine, rosemary, garlic, salt and pepper. Simple. The lid of the pressure cooker is about to be closed for 90 minutes at high pressure, equivalent to 6 hours' slow cooking.

http://i800.photobucket.com/albums/y...658C3E50E0.jpg

Improvised chicken and mushroom cream sauce using gluten-free flour. The stuff thickens effectively, though it isn't bleached so the sauce is a bit more yellow than I'd like. Next time I'll use corn starch. Used leeks instead of onions, a more delicate flavour I think. Was served with gluten-free (corn) noodles, which are not bad although, frankly, not very good either. Still looking for a good gluten-free pasta.

http://i800.photobucket.com/albums/y...65991FA106.jpg

hahahha..i see that now!! cool trick!

i did a test run of braised beef tongue. my buddies mom is ill, and she loves the stuff. i needed to take a test run at it before sending her a batch. now i need to find someone to eat THIS batch..i am not really a fan. the texture is too soft. i braised it in hatch NM chili and tomatos..

pretty tasty. my wife liked it alot..maybe i should just get over it.

jyl...damn. send me some of those pocket things!!

These guys from my club, manned the grill for the Veterans Day Party our Beer Club hosted to raise money from Wounded Warriors...
http://forums.pelicanparts.com/uploa...1352783898.jpg

Croque Monsieur (French-style grilled cheese)

Some frozen leftover ham, Gruyère, béchamel . . . voilà. Très yummy.

http://forums.pelicanparts.com/uploa...1353023895.jpg

With a simple red Rioja.

Ian

oh you silly canadians..............fwench deuw le cat la pew! (I like to smell your skunk?)

Feta Chicken & Vegies with rice

http://forums.pelicanparts.com/uploa...1353366927.jpg

My lunch the other day...
 

My lunch the other day... Took the pics with my new Nokia Lumia 920 phone...
http://forums.pelicanparts.com/uploa...1353372709.jpg
http://forums.pelicanparts.com/uploa...1353372760.jpg

Hot wings on the grill.

http://forums.pelicanparts.com/uploa...1353375030.jpg

http://i800.photobucket.com/albums/y...2A23B59EFD.jpg

http://i800.photobucket.com/albums/y...2A2C845EA8.jpg

Mackerel. Marinated in sake. Poached in miso. Pan seared skin side. Yoshida sauce.

recipe/technique?

1 beer
1/4 cup Tabasco (adjust to taste)
1/4 cup soy sauce
some Worcestershire sauce
pinch of cayenne pepper
black pepper
tsp of brown sugar
6-8 wings cut at the joint

everybody in the pot on med heat, simmer while the grill heats up

place wings on 350 degree grill, cook about 10 minutes and turn over cook 10 more minutes

while the wings are on the grill boil the sauce and reduce to a syrup

ladle over the wings and cook for a few minutes more.

I love mackeral!
 

That looks great! I love mackeral!

Spiral ham. Easiest thing to bring when you're supposed to bring a main dish to Thanksgiving. Stud with whole cloves. Glaze is 4-5 cups of peach nectar (the syrup from canned peaches), 2 tbsp minced ginger, about 1/2 cup of brown sugar, 1 tbsp mustard, some more cloves, slow boil until thickened. Glaze repeatedly while baking the ham, also baste with the juices released by the ham. Have the ham on its side so the glaze gets into the spiral. Before serving, brush on the last glaze coat and play with a butane torch until the ham is a little carmelized and a little charred.
http://i800.photobucket.com/albums/y...960B9AB79C.jpg

When it is late & you have no other choice on the way home..


http://forums.pelicanparts.com/uploa...1353655202.jpg