05-26-2012, 03:37 PM | #41 |
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Join Date: Mar 2007
Location: Seven minutes from the launch!
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Thanks for the feedback, guys.
Tonight's festivities were spruced up a bit with an assortment of frizzante Italian red wines (slightly sparkling Lambrusco, from Lombardy). These were somewhat, funky, austere wines with forward earthy characteristics followed by muddled fruit. Not exactly something I'd have all by itself, but perfect for our first course. Which just so happened to be the often overlooked, Yelllowtail collar. Trust me, it's worth the effort to remove this well guarded treasure. A hacksaw is the preferred tool of the trade. The texture and flavor of the collar is simply amazing. It hardly even tastes like a fish for that matter. If I had to describe it in one word that would be a synch: succulent! Reminds me of a perfectly cooked game-bird more than anything else. Four minutes on each side, over high flame of course, and you've got something special to entertain guests. If you don't feel like experimenting with Lambrusco, or any other funky reds for that matter, simply Pair this with an earthy Pinot Noir and you'll knock someone's socks off. Guaranteed. A French, slightly chilled, Beaujolais would be another fine alternative. Spread those wings and watch her fly off the table; I'm talking seconds. Arguably the best part of these fish, for sure. From here we cleansed the palette with a couple serving trays of simple rolls. And Sake, of course. Just keep in mind that this isn't some cooking show on television, a restaurant, or a competition for that matter. Just a group of normal folks eating until they implode; or spew a geyser of Lombardy. In no particular order. Also keep in mind that I'm the jackass with a camera at a sushi party; making people wait to eat. I realize the rolls aren't perfectly placed and we kept the garnish to a minimum these last two sessions. If this was a competition or made for television, keep in mind, all things in moderation. If it were, I would be the same photo-nazi like I am with client's fish photos. And make sure there wasn't even the slightest blemish on a plate. A sprinkle of fish eggs for color and texture is what would make these dishes pop. I can't get enough, though. So if you come over and don't like fish eggs: make your own roll! Notice the perfectly cleaned cuts ready for action in the background? Since you've already seen grilled fish and the seared dynamite, I'll hold off this time. Getting back to the rolls here's a closer look. This fish put up a ridiculous arm-breaking fight. The least we could do was take her out in style. How's this for color? I call it the Peacock roll. As previously mentioned I'm a big fan of spice. I can probably put most guys under the table on Sake. I can rival any man alive on my servings of Wasabi (Japanese Horseradish), but this isn't a competition. And not everyone eats Wasabi until smoke comes out their ears. So here's a splash of color with a touch of spice. A little heat never hurt if you asked me. All thing's in moderation, right? Below is a closer look using the macro lens. Here's hoping you make the most out of your next trophy-fish. Save those collars and don't let a scale go to waste! Don't forget to invite some friends and take it up a notch on the grill, too. The celebration shouldn't end with some high-fives on the water. You can do better than that. With the Pacific Ocean down the street, I'd forget about freezing fish. When you want some fresh fish, go catch one. And make the most of it when you do. Branch out and try some new-to-you wines in the process. Challenge yourself to make something that's almost too pretty to eat---almost. . . . . . . . . . . . . . . . . . . . . . . . . . When you get tired of having sushi parties you might consider changing gears. This little beauty just came off the operating table as I type. Variety is the spice 'o life! Now the creative juices are flowing all over again. This is the fun part where you get a chance to mix it up. Keep it interesting, 'ya know? White Sea Bass over a bed of rice, accompanied by grilled vegetables, drizzled with beurre blanc? White Sea Bass gumbo, White Sea Bass tortellini, fish and chips...
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05-26-2012, 04:21 PM | #42 |
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Location: Santee
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how do you do it!
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05-26-2012, 07:30 PM | #43 |
Kevin C.
Join Date: Aug 2011
Location: San Diego/Hawaii
Posts: 146
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Simple amazing!
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05-26-2012, 08:05 PM | #44 |
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Join Date: Apr 2010
Location: San Pedro
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05-26-2012, 08:49 PM | #45 |
Senior Member
Join Date: Jul 2010
Location: San Diego
Posts: 217
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nice work!
maybe this year since the moyer tournament isnt going to be happening we should mix it up with a cook off. I will volunteer to be one of the judges! |
05-27-2012, 06:31 AM | #46 |
TB Metal Art
Join Date: Jul 2010
Location: San Diego
Posts: 653
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Awesome!
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05-27-2012, 07:43 AM | #47 |
loves bacon
Join Date: Feb 2010
Location: Behind The Orange Curtain
Posts: 110
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05-28-2012, 11:55 PM | #48 |
Senior Member
Join Date: Mar 2011
Location: Nor Cal...30 min from Bodega/Tomales Bay, 1hr from Clear Lake, 2+ hr to Berryessa & the Delta
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05-29-2012, 01:18 PM | #49 |
Junior
Join Date: Apr 2012
Posts: 6
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Nice fish again and terrific post and shared information from the most talented angler and linguist for the area. I personally never iced local tail or catch that long, we typically cur fillets while cleaning the boat, and I always broiled collar the night of or thereafer. Awesome post and always informative and truly a Badass!
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05-30-2012, 07:18 AM | #50 |
Greg
Join Date: May 2010
Location: Chula Vista, ca
Posts: 509
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Nice homage to the fish of LJ !
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06-21-2012, 09:42 PM | #51 |
Senior Member
Join Date: Jul 2009
Posts: 396
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Presentation needs a little work..............nicely done, mostly.
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06-22-2012, 08:18 PM | #52 |
Team Keine Zugehörigkeit
Join Date: Nov 2010
Location: Way out there
Posts: 2,854
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crows...
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Não alimente os trolls------------Don't feed the trolls---------------インタネット荒らしを無視しろ |
06-23-2012, 01:51 AM | #53 |
Kevin C.
Join Date: Aug 2011
Location: San Diego/Hawaii
Posts: 146
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Hey Josh who takes your photos on the water? They always look so professional!
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06-23-2012, 10:33 AM | #54 |
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Join Date: May 2012
Location: The Matrix
Posts: 643
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We should make a cooking thread for everyone to submit their creations.
Hint, hint.
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-Kevin |
06-23-2012, 11:21 AM | #55 | |
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Join Date: May 2011
Location: SD
Posts: 216
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Quote:
Plenty of room and space... It's in corona del mar on pch We are about to remodel and relaunch the restaurant in a few weeks. Let me know folks ... I'll get it organized |
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06-24-2012, 06:59 PM | #56 |
Member
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Is that brown rice you are using for sushi? Other wise all good
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06-25-2012, 04:29 PM | #57 |
Senior Member
Join Date: Jun 2012
Posts: 146
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Now I am hungry. Great post!
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06-25-2012, 09:47 PM | #58 |
Junior
Join Date: Mar 2011
Posts: 9
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Holy Shitearooni! What a post.
I need to check in more often |
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