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Posted on Sep 12, 2007 in From Gaff to Plate
Thai Lime Grilled Tuna Skewers with Hot Mango Salsa
Serves 6 It's summertime, and that means tuna time. My personal best this year was a 40# bluefin I nailed off of a kelp paddy, 20 miles south of San Clemente Island. I landed it in 30 minutes after it inhaled a live sardine using my Shimano Corvalus bass rig. I was looking for a yellowtail, and was under gunned, but eventually prevailed after running him down several times. Any kind of fresh tuna can be used for this recipe. The bluefin ended up as Sashimi, Curry Grilled Steaks, and this Skewer recipe. Give it a try. Make the Salsa a few hours in advance. Read More
Posted on Aug 17, 2007 in From Gaff to Plate
Bluefin Tuna Sashimi
By Steve Black Bluefin Tuna Sashimi Serves 6 24 Oz. Fresh Bluefin, Albacore (Tombo), or Yellowfin (Ahi) 4 Oz. Eel Sauce 4 Oz. Light Soy Sauce 2 Oz. Pickled Ginger 4 Oz. Seaweed Salad, (Wakame) Read More
Posted on Aug 8, 2007 in From Gaff to Plate
Ratatouille
By Steve Black Everyone wants Ratatouille these days. I have to agree that after viewing the movie twice, it does make one feel better about being a Cook/Chef. I spent 1.5 years working in Strasbourg France and it was there, that I discovered what Ratatouille was, and I came to like it every since. Read More
Posted on Aug 1, 2007 in From Gaff to Plate
Good Spices Aren't Hard to Find
By Steve Black As chef for a convention hotel, I have seen and continue to use, a lot of pre made Sauce mixes. With the improvement of food service products, I strongly recommend to all of you sports fishermen & women, to take a close look at the spice/sauce section of your local supermarket and try the ones that sound good to you. Here is some information on brands with good products and reputations that I like to use; Read More
Posted on Jul 27, 2007 in From Gaff to Plate
Mesquite Grilled Shrimp and Sea Scallops
By Steve Black As I got ready to cook some Mesquite Grilled Shrimp and Sea Scallops, I realized that I needed to cook some bacon to make some BLT bagel sandwiches for the beach on Sunday. My fire was ready and I threw the skewers on one side and bacon on the other. I then started to brush the scallops and shrimp with the freshly grilled strips of bacon and it was fantastic. So here is the recipe: Mesquite Grilled Shrimp & Scallops Serves 6 Read More
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