brilliant!
rockfish is very much like grouper, IMO, and a more sturdy fish than snapper.
your treatment here inspires me to do a retake on grouper nuggets and make tartlets. i may have to substitute key lime for the lemon in yours, but the idea is solid!
i have some grouper in the freezer right now, and scheming a happy hour hors d’voirs in a similar manner.
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My sister gave me an exotic christmas delicacy from the land where she lives. We didn´t open it yet. What should we expect? Is it sweety? I mean, our desserts and sweet food are VERY sweety…
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It’s sweet, sticky, and quite rich and also dense, usually you’d steam it (microwave works well too), and serve with custard or cream or brandy butter, or all three if you feelin Christmassy.
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And by dense, we’re talking Neuteon Star density, as far as I recall.
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I made one in the lead up to Christmas and we’ve just started eating it. @Nick_Warr’s serving suggestions are perfect (all three!), but for those of us who celebrate Christmas in summer, it’s also great cold with ice cream.
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The concept of the quinto quarto refers to the less prized parts of animals used in cooking, especially internal organs and other offal.
Or as known in our house, “those parts of the pig of which the pig was least proud.”
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Kinda like Venitian liver and onions, the Venitians have some dishes with offal, as they were primarily seafarers, and could salt meat for preservation, but the sweetmeats couldn’t and had to be eaten quickly. Also reminds me of fritto misto alla paranza, which were the little fish from the bottom of the net, which the fishermen couldn’t sell, so they’d eat it themselves.
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So, I’m on a Discord server for the alliance I’m a member of in this mobile game I play, and we have a channel just for people to share food and drink pics. And this one member of our alliance is just like some kind of world class level home cook/baker and regularly posts some just insane food porn. This Christmas was no different. This was the one that got me, though. He made a gingerbread-style house, but out of charcuterie. I don’t know what this guy does for a living, but if it’s not in the culinary world, he has missed his calling.
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Holy shit, that’s amazing!
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Right? The guy cooked for 25 people at his house on Christmas Eve. He said he cooked for 3 days.
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Not impressed by the charcuterie house, but I am very impressed by 3 days of cooking.
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Does anyone here have experience making your own corned beef from raw brisket? If so, I have questions.
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I’m sure there is a cornucopia of sources to get directions on how to make your own, i don’t cook with meat at home but i figure a good reference point/person could be Alton Brown
I also see Andrew Zimmern has a video too
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Effect of increased gravitational acceleration in potato deep-fat frying
https://www.sciencedirect.com/science/article/abs/pii/S0963996913005929/
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Heavy, man.
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getting ready for a fantastic new year’s celebration (later this month, when DB will be here in the CR!) i made my Conch take on your rockfish tartlets.
you all already know, i can’t leave well enough alone and automatically began to figure out how to bring in fresh peppers to this treat. here’s my take on DukeTrout’s amazing fish tartlets - Keybilly style:
i made my anchovy butter paste mixing the butter, anchovy filets and the lemongrass (used a store-bought paste in a tube), garlic and some black pepper. my puff pastry was the frozen kind, and had been in the freezer since last year, under the grouper filets (vacuum packed and frozen from our catch and from fortunate barters). then, i went off-script.
starting with the thawed, rolled out pastry dough, i generously brushed on my anchovy/ garlic/ lemongrass, the placed an approximately 25g “nugget” of grouper. on top of that, i placed a very thin slice of fresh jalapeno pepper followed by a similarly thin slice of peeled key lime. folded up the tart and bunged into the hot oven at 400F for 20 minutes. upon removing from the oven, i gave the tartlets a mere sprinkle of Old Bay™ Hot seasoning that lent an immediate aromatic element, without being intrusive to the whole.
i almost forgot to take a pic. sorry for the lack of proper presentation, but y’all need to know that @DukeTrout gave us a great idea for some lovely fish appetizers!
yeah, i took a bite before i took the pic. couldn’t wait!
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