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Lots of protein, little fuss. Albacore, scallops, and shrimps (oh my).

allsidallsid Posts: 492
edited October 2012 in EggHead Forum
It was like we were competing in the all protein olympics or we were until we got to the rice event.  I had a little A.D.D at the local hipster market and decided to get a few different offerings from the sea.  Ended up going with some scallops, fresh water prawns, and a small chunk of albacore.  

The raws

image

A little DP seasoning and on to the CI

image

Smelling good

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Plated with mushroom risotto

image 

Turned out quite well.  Key take away for next time would be that I don't care for fresh water shrimps as much and perhaps the albacore was a little under.  A good excuse to give it another shot-  Thanks for looking!



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Check out my book on Kamado cooking called Exclusively Kamado:
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Comments

  • nolaeggheadnolaegghead Posts: 26,359
    Looks good! We're about to run out and pick up all the proteins for a surf and turf feast.  King crab, scallops, dry aged beef, maybe even some lobster.  Birthday dinner!
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  • SkiddymarkerSkiddymarker Posts: 8,299
    Excellent,  and I think the albacore is a touch over, to each his own....IMHO. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Little StevenLittle Steven Posts: 28,817
    Everyting looks good to me. What are the peppers(?) and what's in them? Or are they green tomatoes?

    Steve 

    Caledon, ON

     

  • allsidallsid Posts: 492
    Everyting looks good to me. What are the peppers(?) and what's in them? Or are they green tomatoes?
    The peppers were the ones they have sitting in olive oil at the italian market stuffed with a hunk of parm or a similar cheese and some prosciutto.  I had a couple of them sitting in the fridge and figured what the heck, toss em on the egg.  I will have to ask exactly what it was because with a little doctoring it could be a hit-
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

  • allsidallsid Posts: 492
    Looks good! We're about to run out and pick up all the proteins for a surf and turf feast.  King crab, scallops, dry aged beef, maybe even some lobster.  Birthday dinner!
    Sounds like the making of a wonderful birthday dinner!  HBD-!
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

  • Little StevenLittle Steven Posts: 28,817
    They kinda look like green cherry peppers. I've done them on the egg stuffed with cheese and they are awesome. Better, and hotter, than jalapenos IMHO

    Steve 

    Caledon, ON

     

  • travisstricktravisstrick Posts: 5,001
    Looks great. I just had some colossal shrimp, fried flounder sammy, and some ahi poke. (I'm visiting my folks in gulf breez fl.

    Small tip. When you buy tuna, cut the dark stuff off before you cook it. Unless it was caught that day or almost, it usually has a very string flavor.
    Be careful, man! I've got a beverage here.
  • allsidallsid Posts: 492
    Looks great. I just had some colossal shrimp, fried flounder sammy, and some ahi poke. (I'm visiting my folks in gulf breez fl. Small tip. When you buy tuna, cut the dark stuff off before you cook it. Unless it was caught that day or almost, it usually has a very string flavor.
    Man are you spot on.  It was strong and I was disappointed.  That is what I get though living in a land locked state-
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

  • travisstricktravisstrick Posts: 5,001
    All fish have a "blood line". They look different from fish to fish but you should be able to know it from sight.

    Always cut all the blood line out. It's almost always funky. If you order from a restaurant, and the fish is already cooked, the bloodline will look dark brown. If the fish is raw, it normaly looks bright or dark(in the case of tuna) red.
    Be careful, man! I've got a beverage here.
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