What's cooking?

Made some fresh fish in the oven for dinner and received good comments from my wife.

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You know Bruce, you should be arrested for cruel and unusual punishment!

:-) Yup!

captain_hx, I enjoy a good piece of fish but I have to admit that I have never liked my food looking back at me. It's silly, I know, but I just don't enjoy my food that way. I have no doubt, though, that the fish was quite tasty.

Is that a trout? If so, those are delicious. I've had them fresh out of the river cooked whole like that. I actually ate the eyeball once, lol. How's that Freddy? I guess you could say I don't mind my food looking back at me.

Is that a trout? If so, those are delicious. I've had them fresh out of the river cooked whole like that. I actually ate the eyeball once, lol. How's that Freddy? I guess you could say I don't mind my food looking back at me.

As I say, it's me.  I'm squeamish about that.  Ironically, I love the Scottish dish Haggis and I have actually seen a person turn a sickly green just because I was talking about it.  Go figure. [Image: shrug.gif]

Also, I must say that I much prefer salt water to fresh water fish.

Never had haggis, but I wouldn't be opposed to trying it. I do have some Scottish in me after all.

The fish was a striped mullet and was caught the same day from the sea.  

I cook most animals with there heads on, this is the case with fish, rabbits, lamb and swines but not with chicken.

Here is a picture from the lamb we had for lunch last Easter.

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That looks delicious Cap't.

Tonight's interesting dish was one I'd never coked before and frankly I didn't have high hopes for. The rest was baked chicken fingers... yes, chicken have fingers.

But the dish was "roasted pepper salad". The way it's mad is to put whole peppers, green, red, whatever you wish, on or under fire so as to allow then to smoke, carbonize and blister. You don't want a suggestion of this you want them to look as though they got pulled out of a house fire long after the fire dep't gave up on putting the fire out. Put them to the side to cool off, then pull off the charred skin, and remove the innards and stems. Cut them into eating size pieces. I put mine into a bowl and sprinkled with S&P and drizzled with good quality EVOO.

The result is a fleshy, tender, cooked pepper that tastes of smoke. It's quite interesting and it can't be duplicated in any other way that I've ever discovered.

I did it under our IR broiler, but it would be easy on a gas burner as well; just lay the peppers directly on the lit burner and give them time to burn (literally). They need to burn everywhere and there will be some smoke. Be wary of the hot interior juices and seeds. Give them plenty of time to cool off. Ours were served warm.

Sorry, I didn't take pix. I didn't think that it was going to be worthy, but the dish turned out to be quite interesting. The wife and both agreed, we wouldn't want it everyday but it's worth doing once in awhile.

Record temps for this time of the year made for an impromptu trip to pick up some locally raised chicken and fire up the BBQ.

Record temps for this time of the year made for an impromptu trip to pick up some locally raised chicken and fire up the BBQ.

looks great.

here in SE PA, it snowed like 24in a week or so ago...now they're talking about 60 degree weather on Wednesday!!!!