/ck/ - Food & Cooking

>>4334398
>2 to 2.5 lbs white fish, diced into 1 inch cubes, seasoned w/ salt, pepper, & garlic powder, set aside

>1.
>1 large onion diced
>1 large carrot, peeled & diced
>2 stalks celery, diced
>3 cloves garlic minced

>2.
>1 28 oz. can tomatoes, slightly drained, seasoned w/ salt, pepper
>pinch - 1 t. crushed red pepper flakes
>1/2 cup white wine
>t. vinegar of yo choice
>2 baking potatoes, peeled & diced

>3. saute ingredients in list 1 for 5 minutes in large dutch oven or stock pan over medium high heat until just soft, add 3 t. tomato paste (optional) and dash sugar, cook for 3 minutes

>4. add ingredients from list 2 and bring to boil, cook for 5 minutes

>5. add 3 cups water and 1 or 2 eight ounce bottles of clam juice (optional) and bring to boil, lower heat and simmer for 30 minutes

>6. lower heat so liquid barely simmers and add reserved fish; cook until cooked through, about 6 minutes


>Serve with capers and/or dices green olives, if desired.

>I'm not much of a presentation guy, my apologies.

>Fish stew. Recipe to follow

>>4334393
>Progress. I didn't take many pictures this time because I was in a hurry; everything kind of happened at once while making this dish. Sorry guys; I'll do better next time for my vertical.

>>4334386
Timestamp

>Week Two Challenge Entry:

>Wild basa croquettes served with grilled asparagus and a fava leek sauce, garnished with lemons and crispy fried leeks.

>The croquettes are basa, potato, dill, paprika, salt and pepper and bit of corriander. The asparagus was grilled with garlic and butter and the lemons are for squeezing on the hot croquettes.

>The fava leek sauce was supposed to be smoother but my blender broke while I was pureeing it ;___; still tasted good though.

>>4334381
>here is an inside pic, lighting isnt as great.
>The Ravioli is made with wonton wrappers to make it a bit more crunchy to match the fillet's crispy and flakey texture.

>Here is my entry for the round. It is Scallop Ravioli, Mahi Mahi fillet and asparagus with a lemon bechamel.

>>4334376
The inside

>>4334375

>Hey guys I'm back, I posted the poached egg with biscuits and gravy last round and I'm back with my fish. This took me a while to think about but I finally remembered an old recipe I showed my chef at an old job. What I have made today is a Sea Bass in an orange sherry sauce topped with a homemade Mango Salsa recipe that includes red and green bell pepper, mango, green onions, jalapeños, cilantro and a mix of spices that I keep on the DL. Feel free to rate and comment on what you think.

>>4334369
>And one more just 'cause.
>I wish I could have gotten this done during the daylight, because I know that would have made for a brighter looking picture, but unfortunately, I'm not home during the daytime as much as I'd like. So, I just have to deal with crappy lighting. Anyway, hope you guys enjoy, I had fun, it was tasty, and I got to experiment with some stuff! Looking forward to next week!

>>4334366
>Swordfish!!

>Easy, peasy. That's one thing about fish, it really doesn't take much to make it great. A light marinade, and a quick grill, and it turned out moist, flavorful and delicious.
I really like the Achiote-Orange sauce with it. It complemented the flavor of the swordfish really well.

>>4334361
>Corn Cake vertical.

>These are simple corn cakes, using masa, flour, corn, etc. Nothing fancy, but goes really well with the mild flavor of the fish, although I think they'd be equally good with grilled chicken or beef too.

>>4334356
>Crab Salpicon vertical.

>This is such a great crab salad, which can be used as an entree or an appetizer. I made it "fancy" by using a whole Dungeness along with some cracked crab meat, but you can use any type of crab for it. It's really refreshing, especially in the summer. You can add diced avocado directly to the salad as well, if you like, I just didn't because it looks cleaner with it on the side, instead.

>>4334352
>Creamy Verde Sauce vertical.

>This sauce is one of my all time favorites. It's spicy (much more spicy than the achiote-orange sauce) and is just as delicious eaten with chips or tortillas as it is with fish, chicken or other meat. I put it on pretty much anything in a tortilla, lol. It's a snap to make.

>>4334351
>Achiote-Orange Sauce vertical.

>Btw, this sauce is excellent with chicken as well as fish, if anyone is interested in making it. It goes especially well with any grilled light meats, like chicken, fish or even a pork tenderloin. It's slightly spicy, but also sweet, with a fantastic orange flavor. You can easily make it even spicier if you like by adding more chilies.

>>4334348

>>4334345
>Timestamp closeup

>Here we go, /ck/. Fish entry:
>Grilled Swordfish with Achiote-Orange Sauce and Creamy Verde Sauce
>Corn Cakes
>Dungeness Crab Salpicon with Tortilla Chips and Lime
>Tequila shot and Jarritos Toronja

>Verticals, Timestamp shot and closeups to follow! Hope you guys like it, I had a lot of fun doing it!

>>4334338
>was late for work, here you go close up on the ceviche, I ate the shrimp already

>For this round I made a Mexican influenced shrimp cocktail. The shrimp were sauted in chilies and lime juice, and placed around a glass filled with a tequila tuna ceviche mixed with a pineapple pico and topped with a swirl of avocado, and served with tortilla chips and a drink that should be a beer, but i have to go to work soon...

>>4334330
Anon: could you post a picture of the salmon cut open so we can see what it looks like on the inside?

>Here's a pic of inside, all the liquid you put in evaporates in the oven and its very tender basically melts in the mouth

>>4334324

>>4334319