Food

[Henry Krinkle]

One of the most frequently made meals at Chez Hank- Thai coconut and green banana curry with seared halibut.

[CanadianStraps]

Love the colours. Your sear looks divine.

[Henry Krinkle]

Thanks kc. I think I do halibut quite well.

[CanadianStraps]

It's a great fish, very versatile. I even use it in a seafood chowder I made once or twice a winter. Just for the halibut.

[Henry Krinkle]

I usually put it into my cioppino too.

[Henry Krinkle]

The steelhead out of the cold smoker.



I do a short light smoke, usually an hour or two with the vents open, of alder or apple. This time it was alder. The important thing is the fish, the smoke should only enhance not dominate.

Once it is out of the smoker I seal it and store it in the fridge for four days to a week. This allows the smoke to mellow and penetrate the fish.



The first portion has a bit of bourbon and some crushed peppercorns, the other is plain.

[geoffbot]

I give up hank. You don't have a day job though right?!



Seabass and the best sautéed potatoes I've ever had - better than most chips and roasties.

[Henry Krinkle]

[QUOTE=geoffbot;282744]I give up hank. You don't have a day job though right?!




That looks yummy.


I do have a day job, but I am my own boss, so I get to take time off to, you know, do important stuff. Like smoke steelhead.


I am winding my way towards retirement and I need to train the staff to get by without me....

[watchdaddy1]

ceviche






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[meijlinder]

Variation on Boeuf Bourguignon today.
5 pounds of Chuck browned, onions seared, some lardon, bottle of red and some beef stock.



Four hours later

Served with potato and celeriac mash.