Opening

[Whizz Bang]

Met up with DeepDvr around 1040pm at the launch. When I arrived there were a few guys already headed out, and I watched them launch. A couple of the guys seemed to linger in the surf zone and I thought I was going to have to get wet early lending a hand with the aftermath, but they all made it out. It was a shore break with a very short interval, completely manageable but unavoidably sloppy.

As we set up I could not help but notice that DeepDvr has a well thought out contraption that keeps his gear in order. Myself, I look like a gypsy with $hit hanging off everywhere. Definitely something I am going to have to replicate if I dont want to start losing gear in the zone.

It was a good night on the water, not too crowded and the bioluminescence was insane. It took us awhile to find a productive area, but the persistence paid off. Our spot continued to produce throughout the night until a territorial dog showed up that began harassing both us and our pots effectively shutting us down in that area. We hung till around 4am before calling it. I managed 6 keepers with one notable big boy. I was using salmon heads and DeepDvr's cryogenically preserved mackerel. The combo was effective.

DFG was on hand to welcome us when we landed. Make sure you guys measure twice and fill out the pertinent info ahead of time, he was ticketing another yakker when we landed.

Below are a few pics from today....



This was the biggest of the bunch.



Lobster stuffed Baby Bella with Watercress Beurre Blanc.



Eggplant Timbale with goat cheese and heirloom tomatoes



Grilled lobster with chive sauce and 4 pepper salsa.

[StinkyMatt]

WOW!

That is some great eats there, incredible presentation.


Love the mushroom/ lobster combo.

I think I may try it on Sunday with my loot.


Congratulations!

(Cute kid)

[Dan]

best bwe food shots ever. no question.

[xpresso2am]

beautiful! now im hungry

[bellcon]

Damn Eric

you need to open a restaurant...
maybe a nice little place somewhere on Avenida De La Playa?

[Handymansd]

Awesome job out there Eric, and the photos just make me jealous!

[Limits]

Originally Posted by Dan

best bwe food shots ever. no question.

X2!

I never ask for location info (very tacky IMHO) but will ask...for your recipe! What is in that chive sauce? Sounds delish!

[mtnbykr2]

Originally Posted by Limits

X2!

I never ask for location info (very tacky IMHO) but will ask...for your recipe! What is in that chive sauce? Sounds delish!

me too, recipes are cool in here, I use them quite frequently, thanks for sharin'

[j mo]

Originally Posted by Dan

best bwe food shots ever. no question.

x 2!

the game has been elevated

[Whizz Bang]

Thanks guys for the kind words.

Edberg, we will do dinner at my place soon.

Don, I will probably never work in a professional kitchen again, maybe we can talk Chef T into setting up shop at the shores and we can trade him fish for restaurant credit

Kevin, whatever it takes to get my hands on some of that salmon, I am in. Also, I am going to have to ask you to clear your schedule, I need my reels done, and judging from the noises they have been making, you will have your hands full.

Wiredantz, as my wife put it: If your wife ever saw the complete destruction I bring to a kitchen, you would have nothing to worry about.

Limits, forget the chive sauce, master the beurre blanc. Start with the juice of a few lemons(you can also use vinegar or white wine or both), a chopped shallot, and maybe a minced clove of garlic. Reduce to au sec (almost dry like 2 tbsp of liquid) add a 1/2 cup of heavy cream and reduce again until nice and thick and remove from the heat. Whisk in a stick of butter cut into pieces one or two slices at a time. season with a little salt and maybe a touch of white pepper.

Use this as a base for any sauce paired with seafood grilled, broiled, or baked. You can add any assortment of herbs. You can blend with a cup of watercress or just add a chopped handful of parsley, tarragon, dill, chervil, chives, or capers etc.

For plating and a contrast of flavors, you can lay down a layer of sauce and then add a dollop of roasted red pepper puree or red chili sauce on top of it. Then you get to draw fancy star patterns with a toothpick by running it from the center of the red out into the base layer (much like arts and crafts in kindergarten, you are limited only by your imagination).

The beurre blanc is not a classic mother sauce(ie the base of many other sauces), but it might as well be. As long as you are using cream, it is also fairly forgiving, give it a shot.

[steveooo]

Originally Posted by Whizz Bang

...forget the chive sauce, master the beurre blanc. Start with the juice of a few lemons(you can also use vinegar or white wine or both), a chopped shallot, and maybe a minced clove of garlic. Reduce to au sec (almost dry like 2 tbsp of liquid) add a 1/2 cup of heavy cream and reduce again until nice and thick and remove from the heat. Whisk in a stick of butter cut into pieces one or two slices at a time. season with a little salt and maybe a touch of white pepper.

Thx for this . I'll take my "F" for presentation points, but I did make this sauce tonight with some . Super tasty.

[griffsd06]

I'm sure you are a chef at some crazy fusion restaurant. I've spent alot more time in the kitchen than chasing bugs and I have to agree with the guys that looks phenomenal!

Great job on the bugs as well!

[Deamon]

I'm not a chef in any way, shape or form but if I were able to produce that...I'd have the corners of the tail meat and maybe parts of the inside pinched off and eaten by the time it got to my family or friends. Maybe backfill it will some whole kernel corn (white only) and/or seasoned stuffing out of the box with a fresh born-on date of course...looks yummy...

[GregAndrew]

:d rool5::dro ol5: