Say hello to Calvin the Catfish

Making a fish stock here. I always like to keep some sort of stock in my freezer ready for when needed (though fish stock isn’t as versatile as chick, beef or lamb). This is some left over catfish bones, tail, and head…. I boiled it for about 5 hours with some vegetables. Then roughly strained it in a colander.

Steaks on the good ole charcoal Webber grill

Oh, man I wish I got an after shot for you… I cooked these to perfection. Caramelized on the outside, rare on the inside. The Porterhouse and a Strip steaks you see are from Bunn Family Gourmet, and are aged for at least 2 weeks (a great online store that delivers them to you pretty quickly). For those of you that don’t know the benefits of aging… the meat is allowed to sit open in a fridge which allows enzymes to breakdown the muscles tissues, essentially tenderizing the meat. It’s what you usually get a top notch steak house.
I made a dry rub for these… about 8 different spices/herbs. The steaks were superb! Cooked rare… don’t let the cooked outside fool you… it must have taken only 4 minutes to cook these. Then I allowed them to rest for another 4-6 minutes. Very tasty, moist, tender (didn’t really need a knife), and great beef flavor… but I can’t take the credit… it’s the cow I would like to thank. Thanks Bessie!.. and thanks Bunn Family!

What I cooked

Wow, I disappeared there for a while. My apologies.

So, in regards to the last post
1. rice
2. pequin peppers
3. sake
4. ground beef
5. dry cilantro
6. mustard seeds
7. and the special ingredient is escargots!!

what am i cooking?

Little fried rice somehting i whipped up. Can you gues the 7 ingredients?

Jamón Serrano

I love my Serrano ham…. Fresh ham, salted and stack for two weeks then hung to dry for about 6 months… then taken to area (typical high on a mountain) for anywhere from 6 months to two years. Just a revisit of my mountain meat.

Tunerburger

Wild salmon salad sandwiched between two seared tuna patties = tuna burgers. I thru some avocado on the side and over some blanched asparagus.