Adi, it's Me, Adi... parts 2&3 (i'm running out...) - Kayak Fishing Adventures on Big Water’s Edge

07-28-2010, 10:03 AM

Yes Adi, here's your last two WSB's reports
from me. For the time being.

Here's an American twist on a Mediterranean natural dry rub: Blackened Sumac.

Dry rubs can be used in many ways. Chef Paul Prudhomme lathers up fish with Cajun Spices and sears them in a red-hot frying pan. Me, I use Sumac in the same way.

Sumac is a crushed dried red berry from the sumac shrub found along the Mediterranean's shores. It has a sour, lemony taste with a background of heat. Middle Easterners use Sumac on all types of meats and fish. They'll even sprinkle it on their pilaf. Don't look for Sumac at the Ranch 99 Market. Find it at your local Med Market, then get ready to taste something out of this world on your fish.

Now for one of my favorite herbs with WSB: Rosemary.

The final dish is WSB shiskbabs, skrewed on rosemary branches, with a side of Leeks and Rice. The skrews impart an unreal, mild rosemary flavor that keeps you licking the sticks long after the shiskbab is gone. The rosemary skrews can be had from any of your neighbor's bushes. Don't worry, your neighors will thank you after you bring them a taste.

After you've tried them on fish, give your favorite meats a try. Like, maybe, young tender Lamb? (But beware the old Lambs, they don't taste very good...they're just lucky fishermen.)

umtduckhead · 07-28-2010, 10:34 AM

nice looks freakin awesome.. im starving!

dsafety · 07-28-2010, 10:42 AM

Yani, do you use the rosemary sprigs as the skewers for the kabobs or just stick some pieces into the fish every now and then?

As for Sumac, we have a species that grows around here. Not sure if it is the same as you used back home. Some people are allergic to the local version which can cause itchy rashes similar to poison oak.

Bob

07-28-2010, 11:11 AM

bob,

the skewers are totally funcitonal, top to bottom.

dmrides · 07-28-2010, 02:48 PM

All I can say is....

maui jim · 07-28-2010, 02:57 PM

Hey Yani, when was dinner? Looks real good..

JJ · 07-28-2010, 03:07 PM

Darn it Yani!!! ... How in the heck am I supposed
to get any work done after reading your
awesome post??!!!

Very clever idea of using the whole rosemary
as the skewer. I did note, however, something
missing from your incredible ensemble .... Raki!

Yassou and see you soon brotha. -JJ-

GregAndrew · 07-28-2010, 03:10 PM

Quote:

Originally Posted by dmrides

All I can say is....

X2

Aaron&Julie · 07-28-2010, 03:23 PM

As usual, your cooking always looks awesome (and makes us hungry).

Iceman · 07-28-2010, 06:34 PM

i love rosemary on roasted chicken.......never thought to use it on WSB. The skewers are very cool. You should have auditioned for Master Chef!

cowboybill · 07-28-2010, 06:43 PM

I gotta say Yani, you take the best prepared food pics....

Makes me HUNGRY!!!

Cowboybill

driftwood · 07-28-2010, 07:05 PM

Yani, you definitely need your own cooking show! If i had the money i would sponsor you for sure. That looks perfect!!!!!

Welcome to the Yani cooking show

Tman · 07-30-2010, 03:33 PM

At least come out with a book or something...

07-28-2010, 10:03 AM	#1
yani Guest Posts: n/a	Adi, it's Me, Adi... parts 2&3 (i'm running out...) Yes Adi, here's your last two WSB's reports from me. For the time being. Here's an American twist on a Mediterranean natural dry rub: Blackened Sumac. Dry rubs can be used in many ways. Chef Paul Prudhomme lathers up fish with Cajun Spices and sears them in a red-hot frying pan. Me, I use Sumac in the same way. Sumac is a crushed dried red berry from the sumac shrub found along the Mediterranean's shores. It has a sour, lemony taste with a background of heat. Middle Easterners use Sumac on all types of meats and fish. They'll even sprinkle it on their pilaf. Don't look for Sumac at the Ranch 99 Market. Find it at your local Med Market, then get ready to taste something out of this world on your fish. Now for one of my favorite herbs with WSB: Rosemary. The final dish is WSB shiskbabs, skrewed on rosemary branches, with a side of Leeks and Rice. The skrews impart an unreal, mild rosemary flavor that keeps you licking the sticks long after the shiskbab is gone. The rosemary skrews can be had from any of your neighbor's bushes. Don't worry, your neighors will thank you after you bring them a taste. After you've tried them on fish, give your favorite meats a try. Like, maybe, young tender Lamb? (But beware the old Lambs, they don't taste very good...they're just lucky fishermen.)

07-28-2010, 02:57 PM	#6
maui jim Senior Member Join Date: May 2010 Location: Cypress, CA Posts: 789	Hey Yani, when was dinner? Looks real good.. __________________

07-28-2010, 03:23 PM	#9
Aaron&Julie Senior Member Join Date: Mar 2005 Location: Spring Valley Posts: 1,400	As usual, your cooking always looks awesome (and makes us hungry). __________________ "Never say die"

07-28-2010, 06:34 PM	#10
Iceman Administrator Join Date: Mar 2005 Location: 1-2 miles off the point Posts: 6,948	i love rosemary on roasted chicken.......never thought to use it on WSB. The skewers are very cool. You should have auditioned for Master Chef! __________________

07-28-2010, 06:43 PM	#11
cowboybill Senior Member Join Date: May 2010 Location: Santee, CA Posts: 103	Man oh Man... I gotta say Yani, you take the best prepared food pics.... Makes me *HUNGRY!!!* Cowboybill

07-28-2010, 10:34 AM	#2
umtduckhead Senior Member Join Date: Mar 2010 Location: San Diego Posts: 147	nice looks freakin awesome.. im starving!

07-28-2010, 10:42 AM	#3
dsafety Olivenhain Bob Join Date: May 2008 Location: Olivenhain, CA Posts: 1,121	Yani, do you use the rosemary sprigs as the skewers for the kabobs or just stick some pieces into the fish every now and then? As for Sumac, we have a species that grows around here. Not sure if it is the same as you used back home. Some people are allergic to the local version which can cause itchy rashes similar to poison oak. Bob

07-28-2010, 11:11 AM	#4
yani Guest Posts: n/a	bob, the skewers are totally funcitonal, top to bottom.

07-28-2010, 02:48 PM	#5
dmrides Senior Member Join Date: Aug 2009 Location: Point Loma Posts: 584	All I can say is....

07-28-2010, 03:07 PM	#7
JJ Member Join Date: Oct 2009 Location: Thousand Oaks, CA Posts: 80	Darn it Yani!!! ... How in the heck am I supposed to get any work done after reading your awesome post??!!! Very clever idea of using the whole rosemary as the skewer. I did note, however, something missing from your incredible ensemble .... Raki! Yassou and see you soon brotha. -JJ-

07-28-2010, 07:05 PM	#12
driftwood Senior Member Join Date: Feb 2009 Location: SAN DIEGO Posts: 1,086	Yani, you definitely need your own cooking show! If i had the money i would sponsor you for sure. That looks perfect!!!!! Welcome to the Yani cooking show

07-30-2010, 03:33 PM	#13
Tman BRTF...bought & paid... Join Date: Mar 2005 Posts: 1,247	At least come out with a book or something... __________________ Adios Tman Gaffer for Clay the Fishcatcher