Got a good-sized piece of used (about-to-expire) northern pike and prepared it for lunch. No, it wasn’t as fresh as one might wish, but it was ok and with a nice sauce would be fine. Northerns are one of my favorite fish. They have a nice, delicate flavor, and I used to fish for them…
Picked up a nice piece of never-frozen blue marlin for dinner tonight, and it came out especially well. Grilled it to a what would have been rare on a steak by touch. Served with a lime buerre blanc over spicy greens, grilled summer squash wedges, and sweet tiny carrots from our CSA share, and Rustica…
Yesterday friends gave us some big, fresh tomatoes from their garden. Our own tomatoes are late this year, good-sized but still ripening for the most part. Tonight we were a bit short of time to make dinner, so I cut four or five tomatoes of three different types into 8-10 wedges each and tossed them skins…
When I was a child, growing up in northern Michigan, we would occasionally get a smoked beef tongue from the local butcher, who smoked his own. My mother would cook them in the pressure cooker, and we’d have a hot dinner of sliced tongue with horseradish and mustard, followed by cold tongue sandwiches. When hot…
So how did the poached sausage compare to my memory of the flavor of whole smoked beef tongue? It wasn’t dead on, but it was closer than any of the whole tongues I’ve attempted to date. Good enough that I’ll take some to my parents, who have been wishing for smoked tongue, too. And really,…