What's on your plate today?

[jfields]

What's in those, besides the ingredients I can pick out Tuna, tomatoes, tofu, avocado, sprouts, cheese?

No cheese! - The fixins are rice, avacado, bean sprouts, tomatoes, tofu, cilantro, scallions, edamame,
and king crab salad.

The Poke is raw ahi tuna cubed, mixed with honey, toasted sesame oil, reduced sodium soy sauce, vidalia onions, a pinch of cayenne, toasted sesame seeds scallions, Hijiki seaweed, and then Wakame seaweed. I mix it all really well and then let it sit for a few hours. Even better the next day. Let me know if you want the recipe.

 

[CMontoya79]

Radishes are an interesting filler Michael!


Made Poke for dinner last night with all the fixins!

View attachment 21254 View attachment 21255

Sliced radishes are actually quite common at authentic Mexican taco joints and restaurants.

 

[Not A Nice Person]

The Poke is raw ahi tuna cubed, mixed with honey, toasted sesame oil, reduced sodium soy sauce, vidalia onions, a pinch of cayenne, toasted sesame seeds scallions, Hijiki seaweed, and then Wakame seaweed. I mix it all really well and then let it sit for a few hours. Even better the next day. Let me know if you want the recipe.

I use ponzu instead of soy sauce for mine, then add toasted sesame oil, mirin, rice vinegar, fresh grated ginger & the two seaweeds---also I add the chopped scallions to the fish and poke sauce right before I set it in the fridge to marinate.

Like the sauce for my Vietnamese fish dish, I keep fiddling around with it.

Also I usually flash sear the ahi on both sides unless I've gotten the really good tuna.

~Boar

 

[cigarsarge]

Homemade steak fajitas with some amazing hot sauce...Feeling the burn.

 

[jfields]

I use ponzu instead of soy sauce for mine, then add toasted sesame oil, mirin, rice vinegar, fresh grated ginger & the two seaweeds---also I add the chopped scallions to the fish and poke sauce right before I set it in the fridge to marinate.

Like the sauce for my Vietnamese fish dish, I keep fiddling around with it.

Also I usually flash sear the ahi on both sides unless I've gotten the really good tuna.

~Boar

I bet the citrus from the ponzu does elevate it quite a bit. That’s one thing I forgot to list is the ginger. We fresh grate a boat load of it for a topping. I like to mix a generous helping with my rice. Gives the dish a nice and spicy kick.

 

[The Black Cloud]

I'd done this before but this time I took pics. Fig preserves + a touch of butter + brandy + ignition + pan fried blintzes = happiness.

 

[Scap]

I decided to try out a fajita marinade, being this close to the border we have plenty of pre-marinated fajitas to choose from...but they all use crappy meats. Enter this recipe.

https://ohsweetbasil.com/favorite-steak-fajitas-marinade-recipe/

The meat was amazing.

 

[zeemanb]

Sliced radishes are actually quite common at authentic Mexican taco joints and restaurants.

And sliced cucumbers! That was a new one to me until a couple years ago. I don't know if it's just coincidence, but the places that serve cucumbers along with radishes also have the most hellishly hot salsas available.

 

[Nihon_Ni]

The wife loves chicken wings, but I dislike the rubbery skin most places around here serve. My solution is to grill a dozen chicken legs until the skin is crispy. Topped with home made BBQ sauce, and paired with asparagus "french fries."

 

[The Black Cloud]

Gotta love the manager's special section. $10 off a $23 prime steak? Yes, please.

 

[Tall Paul]

My buddy is having a bbq today. I’m bringing ribs.

 

[Tall Paul]

2 hrs in. Time to wrap them up.

 

[Devil Doc]

Damn near hot enough to smoke ribs without a fire. I'd gladly take a few more -20 days for a few of these +90 days. I can always put another log on the fire, but I can't take enough clothes off. Besides, folks get upset if I take too much off.

Doc

 

[jfields]

Damn near hot enough to smoke ribs without a fire. I'd gladly take a few more -20 days for a few of these +90 days. I can always put another log on the fire, but I can't take enough clothes off. Besides, folks get upset if I take too much off.

Doc

You sound like you’ve been to my house Doc!

 

[Not A Nice Person]

Poke' Me.

jfields got me hankering for a big bowl of it!

~Boar

 

[CMontoya79]

View attachment 21308 View attachment 21309 View attachment 21310 View attachment 21311 View attachment 21312 View attachment 21313 View attachment 21314 View attachment 21315 View attachment 21316 My buddy is having a bbq today. I’m bringing ribs.

Go to your photos, edit them before you post them by rotating a full 360. Then post.

C

 

[jfields]

Poke' Me.

jfields got me hankering for a big bowl of it!

~Boar

Is that pineapple? Good idea!

 

[Not A Nice Person]

Is that pineapple? Good idea!

Yep! Had some left over from something else & threw it in there. It was a good addition, but I kept thinking I should have caramelized it a bit with some teriyaki sauce or bourbon 'n brown sugar first. Maybe next time.

I use baby cukes, heirloom cherry tomatoes & avocado every time. Then I add whatever's around---bell pepper, red cabbage, sweet onion, snow peas, pretty much anything. It's on a bed of salad greens because I'm no-carbing it. Shame though. My sushi rice game is pretty tight.

~Boar

 

[Not A Nice Person]

Let the 4th of July food pics commence. I gave myself a "holiday carbs don't count" day but I couldn't finish the plate!

~Boar

 

[CMontoya79]

Cheese burger with chopped green chile, green Chile cheese fries, corn on the cob with garlic bread spices n butter sprinkled with red chile powder.