I am home for 2 days and Matt has made it a delicious time! Oklahoma weather was beautiful despite the insane wind. The trees are blossoming which makes it feel like 2014 is promising and all wonderful things are to come! Gardening is beginning. Studio is crisp and clean. The doors and windows are able to be left open, with the wind in mind of course. I LOVE Spring! I love it! I was zipping through DC on a bike eating all day and taking in the beautiful weather and also the entire city taking it in as well. Spring time makes everyone happy. They just want to be outside to enjoy the weather. I use to do digital work on photographs and would go into work at 6am just so that I could get out by 2 or 3 just so that I could be outside. Luckily that only lasted for half a year to prepare for my year of travel.
We were at the Super Cao Nguyen Market and there laying in the display case was the most beautiful little fish. The eyes are so crystal clear and it wasn't even stiff from rigamortis. Its a deep ocean line caught red snapper from Japan. They say its sustainable. We had them descale it and gut it. He didn't do that great of a job, so Matt cleaned him a bit more at home. Cleaning fish in the kitchen reminds me of my childhood.
This takes a sharp knife and some skills. I do not do well with eyeball proteins. Matt is fileting the fish and also taking the cheeks out. You don't have to have it perfect because afterwards nothing really goes to waste. You'll see.
We took the the sashimi slices of the snapper and put it ponzu and topped it with a slice of lemon, serrano, green onion, and my homemade chili sauce (which, by the way is insanely good with sushi). Not only is it beautiful, but is freaking amazing! Amazing!
While we were eating the sashimi, we were waiting on the fish carcass and skin to bake in the oven. It was placed on a sheet pan and baked at 425 for about 10 minutes. The skin crisped up like bacon and now you can flake and pick on the the rest of the meat. I remember being served a mackerel sushi in San Diego and at the end of it they brought out this beautiful fried mackerel so that we could eat the flaky meat off of the carcass. Its so good! You could even save the head and bones to make a fish stock.
This is the snapper on top of Japanese brown sushi rice and topped with crispy snapper skin and green onion. Yes, it is as good as it looks. Lightly dipped in ponzu. Soy is too strong for this fish. The rice was cooked and lightly tossed with rice wine vinegar.
Now its time to prepare dinner. Matt is starting up the Hasty Bake grill with hardwood charcoal and some oak. A nice pile of twigs and leaves is a perfect way to start the fire.
This is a slab of pork ribs that are really easily prepared. Salt and pepper it evenly along with good ole chili powder. Its also sprinkled with fresh oregano that is going crazy in our backyard and canola oil. Rub it in or brush it in. Place it on the grill. 200 degrees is the ideal slow smoke temperature for these ribs. It took us about 5 hours for this guy.
It was perfect! Perfectly smoked. They were moist with a nice crust on the outside
We served the ribs with a vinegar based dill potato salad.
3 lbs potatoes diced
2 cups of chopped dill (save the stems)
2 stalks chopped celery
1/4 cup white wine vinegar
1/4 cup Greek yogurt
1/4 cup extra virgin olive oil
4 stalks of green onion chopped
1 teaspoon dijon mustard
3 tablespoons sweet relish
salt and pepper
Put your diced potatoes in a pot of cold water, along with a bundle of the dill stems. Cook until fork tender. In the meantime, add about 2 tablespoon of chopped dill to the vinegar and heat it up in the microwave for about 30 seconds to let it steep. Once your potatoes are done and drained, drizzle over half of the vinegar over the potatoes. Let them cool for at least half an hour and then add the rest of the ingredients. Toss lightly. This is a delicious potato salad that is bright and healthy for you!
Our dinner was served with homemade tabbouleh, potato salad, and Matt's bbq sauce. People that love ethnic food, herbs, and spices seem to swoon over this stuff. I think because its so unique and compliments bbq instead of takes it over. I truly dislike sweet bbq sauce. This batch was particularly good!
Just a simple Monday night dinner.
Get outside and enjoy it!!!