Let's talk about anything food- or drink-related, whether it be home cooking, bars or restaurants!
Thu Oct 22, 2020 5:19 pm
Buddy brought me back 1/2 of a tuna a few weeks ago out from Westport. Line-line/ethically sourced/organic and all that hippie stuff. I carefully heated some whole meat chunk until opaque, pulled it apart and added mayo/pickle/celery/blackpepper/lemon juice. Basic as hell but beyond anything I’ve ever had from a can. (Don’t worry, I’ve also made some seasame teriyaki pan seared medallions too)
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Thu Oct 22, 2020 5:52 pm
Mmmm yes, that looks amazing....
Thu Oct 22, 2020 6:19 pm
I don't think I've ever had a fresh tuna sandwich, but now I want to try. That looks a lot like how my mom used to make them from canned tuna, complete with the celery. Brings back memories. The Ivar's plate's a nice touch too.
I have had seared 2" Ahi cubes from a 12-13lb chunk of tuna a friend sent us from his boat on ice. That was unbeatable I think.
Thu Oct 22, 2020 6:34 pm
Have done the same with tribal caught salmon........yum.
Sat Oct 31, 2020 9:22 pm
Seared ahi is the best. Fresh caught, a little sesame soy marinade overnight and hit the grill one min each side. Mmmm!
The Ivars plate is fom when I worked in the kitchen at the original one down on pier 54. Also the first place I really explored eating shellfish. On my bosses dime of course. Only thing I didn’t like was oysters. Fell in love with scallops, clams, calamari. octopus, crab and lobster. Any time I have seafood at home I break it out to serve on.
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