Food

[Henry Krinkle]

I start the fish skin side down and cook it to about 80% of whatever doneness I want and then finish it on the seasoned side. I tend to use simple things like salt and pepper, or things that can stand a little char. This had sesame and sezchaun pepper, so "toasting" those things doesn't hurt.

[geoffbot]

Got it. I was thinking about the tuna steak I had last night - it's different (no skin) but no reason I can't do the same there.

[Henry Krinkle]

The only thing that'll happen with a hunk of tuna done like that is your nice rare bit won't be quite centred.

[Henry Krinkle]

Wow! That was good!
Crispy duck breast with Madagascar green peppercorn and pear sauce. Wild rice.

[Raza]

Wow! That was good!
Crispy duck breast with Madagascar green peppercorn and pear sauce. Wild rice.

I hate you a little right now.

[Henry Krinkle]

I hate you a little right now.

The thing is, other than living further north in Saskatchewan, I am pretty much in the best spot in the world for wild rice. It's kind of a staple in the house. Duck is also readily available.

[skywatch]

How good are you all at imagination? I didn't want to take pictures because it was my wife's birthday, and I cooked something for us to enjoy in calmness. We went to a nice French restaurant last night so tonight was my chance to cook a treat, and I was inspired by last night (and she likes these simple meals.)

started with a lovely cut of dry aged skirt steak (beef) - about .6 kg
marinated steak in soy sauce, sugar, mirin and black pepper for 6 hours
grilled for 8 minutes to barely medium rare
Yukon gold potatoes, slow boiled, mashed with butter, cream, green onion, garlic, cilantro, salt & pepper
demi-glaze sauce made from reduced homemade chicken stock, homemade wild mushroom duxelles, sherry and butter (blended beurre-blanc style at end)
homegrown carrots and peas, slightly steamed almost raw

Wine was a 2009 Haut Medoc Bourdeaux, not a fancy one - the lower acid paired with the slight sweetness of the meat marinade.

Sorry there aren't any pictures. I do have leftovers in the fridge, but they are not as appetizing in containers as they were on the plate.

Sipping the last of the wine as I write this.

[Henry Krinkle]

That sounds really good Robert.

[CanadianStraps]

I hate you a little right now.

I love duck.

[skywatch]

That sounds really good Robert.

It was! And Dixie was happy (Mrs. Skywatch that is.) Tonight we'll use the rest of the grilled beef in little chunks for vietnamese style lettuce wraps, with banh pho rice noodles, peanuts, scallions, cilantro, hoisin sauce, thai basil (the last of the season from the garden - it's going to seed.)