Grilled Arctic Char

Like a lot of people, we don’t get nearly enough fresh fish in our diet. Fish is so expensive nowadays! Recently, some friends of ours came back from a fishing trip to Alaska. They had almost a hundred pounds of fish that was caught in the wild, cleaned, and packed frozen. Of course, they couldn’t eat it all so we were lucky to get a portion of their haul :-)

These are four roasts of Arctic Char, a fish similar to trout but is ocean going. I love the cute pink dots going down the side. The fish was unbelievably fresh. It was already cleaned, but somehow were missing the heads (darn it!). I seasoned the inside with s&p and stuffed the cavity with a sprig of rosemary, a few sprigs of thyme, and some thin slices of lemon. Then I secured the cavity with toothpicks.


Pulled Pork

Fosco had a really long post describing in detail how he made his famous Alabama-style pulled pork for his family. Read it if you want to know everything about the process. If you just want the bare facts, read on.

I took 3 pork shoulders: 1, 9 lb bone-in and 2, 7 lb boneless butts. I prepared a double batch of “Southern Succor” rub from the “Renowned Mr. Brown” recipe to rub on the pork butts. Then I made an injection marinade of apple juice, salt, sugar, water and W sauce plus some of the rub. My pork shoulder injection technique needs serious help. I made a total mess of the kitchen when I sprayed marinade all over as I pulled the needle out of the butts. :-P

After injecting the butts, I rubbed them down then put them in a roasting bag and set them in the fridge to marinate.


Thai Beef Salad

Thai food offers an alluring balance of sweet, sour, salty, and spicy. You’ve got sweet sugar, sour lime juice, salty fish sauce, and spicy chillies all melded together in a tantalizing and mouth-watering concoction. It’s hard to resist.

Annie took a top sirloin steak, seasoned it lightly with s&p then broiled for 4 mins per side. After resting, she sliced it up and marinated the beef in fish sauce, lime juice, brown sugar, shallots, chili flakes, and chopped Thai bird chiles.

The salad greens included romaine lettuce, napa cabbage, carrots, green onions, mint, Thai basil, and cilantro. She laid out the veggies, pile on the beef, and then poured the remaining dressing over everything.

This was awesome!

Aloha, Nate

Chicken Piccata

We were at California Pizza Kitchen with some friends one time. One of the dishes they ordered was Chicken Piccata. We’d never eaten it before (I usually don’t like capers) but Annie sneaked a bite and pronounced, “I can make this!”

So while out shopping she picked up a bottle of capers. A little later, she found a recipe off of Epiciurious and decided to try it. It’s a pretty easy recipe calling for chicken breasts pounded flat, lightly breaded then pan fried, laid over a mound of angel hair pasta and covered with a sauce containing butter, lemon juice, capers, and various seasonings. We threw in some mushrooms for fun.

It was very very good. We served it to our friend, who pronounced it better than CPK.

Aloha, Nate

About Us

My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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