Marksharky

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About Marksharky

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  • Interests (Hobbies, favorite activities, etc.):
    La familia , surfing, fishing, yaking ,stocks & hangin at the SOL shop =:-)
  • What I do for a living:
    Executive Chef
  1. From the album Forum Attachments

  2. From the album Forum Attachments

  3. Do you guys have a reference on what's edible in our local woods in Jersey and the Northeast. Thanks
  4. Just recently asked my monger for a great grilling fish of the day he said try Wahoo you won't be dissapointed. All I have to say is this bycatch really fit the bill. It was so fresh and the little top to bottom cut staeks cook so well to the grill with just a little fresh herb marinade and lemon juice after they are finished. I highly reccomed this for those of you looking for a different wild table fair species. The wahoo (Acanthocybium solandri) is a dark blue scombrid fish found worldwide in tropical and subtropical seas. Its speed and high-quality flesh make it a prize game fish. In Hawaii, the fish is known as ono. Hispanic areas of the Caribbean and Central America call it Peto. The body is elongated and covered with small, scarcely visible scales; the back is an iridescent blue-green, while the sides are silvery, with a pattern of vertical blue bars. These colors fade rapidly at death. The mouth is large, and both the upper and lower jaws have a somewhat sharper appearance than those of king or Spanish mackerel. Specimens have been recorded at up to 2.5 m (8 ft) in length, and weighing up to 83 kg (180 lb). Growth can be rapid. One specimen tagged at 5 kg (11 lb) grew to 15 kg (33 lb) in one year. Wahoo can swim up to 80 km/h (60 mph). The wahoo may be distinguished from the related king mackerel by a fold of skin which covers the mandible when its mouth is closed. In contrast, the mandible of the king mackerel is always visible as is also the case for Spanish and Cero mackerels. Their teeth are similar to those of king mackerel, but shorter and more closely set together. Wahoo tend to be solitary or occur in loose-knit groups of two or three fish, rather than in schools. Their diet consists essentially of other fish and squid. The flesh of the wahoo is delicate and white and regarded as very good in quality. This has created some demand for the wahoo as a premium priced commercial food fish. However, because of its solitary lifestyle, it is caught commercially only in the process with long-line fishery for tuna and dolphin. Wherever found, it is a prized catch in sport fishing. Most wahoo taken have a trematode parasite (Hirudinella ventricosa) living in their stomach. It appears to do no harm to the fish. Anybody ever catch a wahoo??? What makes wahoo fishing great? They travel alone or in small groups, which makes them a challenging target They're the fastest species of mackerel found in American waters Their fierce fighting ability guarantees an exciting catch.
  5. Hi all how is everybody? I've been on a long vacation but hope to contribute, more real soon. Oh yeah by the way I'm in the middle of a major life change the big "D" anyway here is my plug for the week. SALMON - Reports out of Chile claim that farmers harvested 60% of their volumes in the first half of this year, leaving only 40% for the rest of the year. This along with the discovery of infectious salmon anemia (ISA) in 3 sites, have put a strain on the supply side. Prices are up with no relief in sight. CRABMEAT- Pricing has leveled off now I don't expect anymore increases through the next few weeks. We are still however experiencing shortages with the super lump as customers switch from the jumbo lump. SHRIMP - Domestic fishing is underway we expect to hear price levels for the new harvest shortly. Ocean Garden will be fishing soon barring any hurricanes. TILAPIA, As you were informed last week our container has arrived and we are in stock of ALL our sizes. Prices are steady. A study of the East Coast summer flounder shows the flatfish population is close to recovery; a finding that could allow the Mid-Atlantic Fishery Management Council to increase it's quota for 2009. The Newfoundland, Canadian snow crab season has come to an end, with a high % of the quota caught. Talk to you soon Chef mark!
  6. No comm. links Mark, remember? But it's nice to see yer still around. I just smoked 2 12 lb pork shoulders at work today with the hickory chips for 5 hours, tomoorow I finish the process by braising in a coke BBQ sauce until the meat falls off the bone. Good chit!
  7. Spaetzle 2 1/4 cups flour 1 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon nutmeg 3 large eggs 3/4 cup whole milk 8 teaspoons minced fresh herbs such as thyme, parsley, rosemary and chives Blend the dry ingredients in a bowl, make a well mix in the eggs and milk to form a soft batter, mix in 1/2 of the herbs. Working with a large pot of boiling salted water add spaetzel in batches and cook for 2 minutes then cool on a sheetpan. Toss with oil and butter so they don't stick saute in a pan when ready with some diced onions and mushrooms when the spaetzel ahs color add a little broth into it for moisturizing. Yum Yum.
  8. Very nice Steve, may I suggest cheesecloth instead of plastic wrap lets the fish breathe more Happy new year Mate!
  9. Slice it very thin, sear in a pan with some sauted peppers and onions a bit of steak seasoning and some imported provolone! What you got?
  10. Bump, pretty soon...
  11. Oh yeah smoked with a nice dry rub and then fried up crispy.
  12. Ordinary pizza dough just isn't strong enough, Pissaladiere a robust pizza from the south of France is a pizzalike dough with more structure. Don't automatically reject anchovies unless you've tried high quality oil-packed anchovies like those from Ortiz. They have a pleasant, fish flavor that isn't overwhelming. Pissaladiere-Provencal PizzaPissaladière, the classic olive, anchovy, and onion pizza from Provence, is easy enough to prepare, but each ingredient must be handled just so. Instant yeast is almost always sold under a marketing name; look for "rapid rise," "perfect rise," or "quick rise." If your food processor includes a plastic dough blade attachment, use it; its short blades and dull edges make kneading easier on the motor. If not, the regular metal blade works almost as well. For best flavor, use high-quality oil-packed anchovies; in a recent tasting, Ortiz were our favorite. The dough in this recipe rises for 1 to 1 ½ hours. If a longer or overnight rise is more convenient, make the dough with ½ teaspoon of instant yeast and let it rise in the refrigerator for 16 to 24 hours. The caramelized onions can also be made a day ahead and refrigerated. INGREDIENTS Dough 2 cups bread flour (11 ounces), plus extra for dusting work surface 1 teaspoon instant yeast 1 teaspoon table salt 1 tablespoon olive oil , plus additional oil for brushing dough and greasing hands 1 cup water (8 ounces), warm (about 110 degrees) Caramelized Onions 2 tablespoons olive oil 2 pounds yellow onions , sliced 1/4 inch thick 1/2 teaspoon table salt 1 teaspoon brown sugar 1 tablespoon water Olives, Anchovies, and Garnishes olive oil 1/2 teaspoon ground black pepper 1/2 cup niçoise olives , pitted and chopped coarse 8 anchovy fillets , rinsed, patted dry, and chopped coarse (about 2 tablespoons) 12 anchovy fillets , rinsed and patted dry for (optional) garnish 2 teaspoons minced fresh thyme leaves 1 teaspoon fennel seeds (optional) 1 tablespoon minced fresh Italian parsley leaves (optional) NOT! 1. For the dough: In workbowl of food processor fitted with plastic dough blade (see note), pulse flour, yeast, and salt to combine, about five 1-second pulses. With machine running, slowly add oil, then water, through feed tube; continue to process until dough forms ball, about 15 seconds. Generously dust work surface with flour; using floured hands, transfer dough to work surface and knead lightly, shaping dough into ball. Lightly oil 1-quart measuring cup or small bowl, place dough in measuring cup, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours. 2. For the caramelized onions : While dough is rising, heat oil in 12-inch nonstick skillet over high heat until shimmering but not smoking; stir in onions, salt, and brown sugar and cook, stirring frequently, until moisture released by onions has evaporated and onions begin to brown, about 10 minutes. Reduce heat to medium-low and cook, stirring frequently, until onions have softened and are medium golden brown, about 20 minutes longer. Off heat, stir in water; transfer to bowl and set aside. Adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees. 3. To shape, top, and bake the dough: When dough has doubled, remove from measuring cup and divide into 2 equal pieces using dough scraper. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal (see illustration 1). With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball (see illustration 2). Repeat with second piece. Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes. Meanwhile, cut two 20-inch lengths parchment paper and set aside. 4. Coat fingers and palms of hands generously with oil. Using dough scraper, loosen 1 piece of dough from work surface. With well-oiled hands, hold dough aloft and gently stretch to 12-inch length (illustration 3). Place on parchment sheet and gently dimple surface of dough with fingertips (illustration 4). Using oiled palms, push and flatten dough into 14- by 8-inch oval (illustration 5). Brush dough with oil and sprinkle with 1/4 teaspoon pepper. Leaving 1/2-inch border around edge, sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly over dough, then evenly scatter with half of onions (illustration 6). Arrange 6 whole anchovy fillets, if using, on tart and sprinkle with fennel seeds, if using. Slip parchment with tart onto pizza peel (or inverted rimless baking sheet), then slide onto hot baking stone. Bake until deep golden brown, 13 to 15 minutes. While first tart bakes, shape and top second tart. 5. Remove tart from oven with peel or pull parchment onto baking sheet; transfer tart to cutting board and slide parchment out from under tart. Cool 5 minutes; sprinkle with 1 1/2 teaspoons parsley, if using. Cut tart in half lengthwise, then cut crosswise to form 8 pieces; serve immediately. While first tart cools, bake second tart. Shape the dough oblongotta style. from the pages of CI..
  13. Scraping the grill grate clean will help prevent the salmon from sticking. Also be sure to oil the grate just before placing the fillets on the grill. 1. Measure 2 tablespoons glaze into small bowl and set aside. 2. Whisk soy sauce and maple syrup in 13 by 9-inch baking dish until combined; carefully place fillets flesh-side down in single layer in marinade (do not coat salmon skin with marinade). Refrigerate while preparing grill. 3. Turn all burners on gas grill to high; cover and heat until very hot, about 15 minutes. Scrape grill grate clean with grill brush. Turn all but 1 burner to medium-low. Remove salmon from marinade and sprinkle flesh liberally with pepper. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe hot side of grill grate. Place fillets flesh-side down on hot side of grill and cook until grill-marked, 1 to 2 minutes. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze, cover grill, and cook until salmon is opaque about halfway up thickness of fillets, 3 to 4 minutes. 4. Again using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe cooler side of grill grate. Brush flesh again with glaze, then turn fillets flesh-side down onto cooler side of grill; cook until deeply browned, crust has formed, and center of thickest part of fillet is still translucent when cut into with paring knife, about 2 minutes. Transfer fillets to platter, brush with reserved 2 tablespoons glaze, and serve immediately with lemon wedges. ------------------------------------------------------------------------ Maple-Soy Glaze 2tablespoons soy sauce 1/4cup maple syrup Stir together soy sauce and maple syrup in small saucepan; bring to simmer over medium-high heat and cook until slightly thickened, 3 to 4 minutes. ------------------------------------------------------------------------- Honey-Mustard Glaze 2tablespoons soy sauce 1/4cup honey 3tablespoons Dijon mustard Stir together soy sauce and honey in small saucepan; bring to simmer over medium-high heat and cook until slightly thickened, 3 to 4 minutes. Off heat, whisk in Dijon mustard. ------------------------------------------------------------------------ Maple-Chipotle Glaze Offer lime wedges instead of lemon when serving. 2tablespoons soy sauce 1/4cup maple syrup 1teaspoon minced chipotle chile in adobo 2tablespoons lime juice Stir together soy sauce, maple syrup, and minced chipotle chile in adobo in small saucepan; bring to simmer over medium-high heat and cook until slightly thickened, 3 to 4 minutes. Off heat, whisk in lime juice.
  14. Hey Derrick now thats what I call a nice BBQ pit, is that by your house or something? I love chicken!
  15. Pretty soon it will be time..... Stuffing a ripe, sun-drenched tomato should deliver maximum summer flavor. Salting the tomatoes first keeps the stuffing from becoming waterlogged. 6 firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded 1 teaspoon kosher salt 3/4 cup coarse homemade bread crumbs or panko 3 tablespoons olive oil plus 1 additional teaspoon 3 ounces goat cheese, crumbled 2 medium garlic cloves, minced (about 2 teaspoons) Ground black pepper 3 tablespoons minced fresh parsley leaves 1 1/2 teaspoons minced fresh oregano leaves 3 tablespoons pitted and chopped black olives Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes. Meanwhile, toss bread crumbs with 1 tablespoon olive oil, goat cheese, garlic, parsley, oregano, olives, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees; line bottom of 9 by 13-inch baking dish with foil. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately. You can also blanche and peel the tomatoes if your not fond of the skin..