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

allsid · October 2012

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

A little DP seasoning and on to the CI

Smelling good

Plated with mushroom risotto

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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nolaegghead · October 2012

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!

Skiddymarker · October 2012

Excellent, and I think the albacore is a touch over, to each his own....IMHO.

Little Steven · October 2012

Everyting looks good to me. What are the peppers(?) and what's in them? Or are they green tomatoes?

allsid · October 2012

Little Steven said:

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-

allsid · October 2012

nolaegghead said:

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-!

Little Steven · October 2012

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

travisstrick · October 2012

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.

allsid · October 2012

travisstrick said:

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-

travisstrick · October 2012

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.

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

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