Yesterday we ate home-made pizza and drank wine at a friends' house. It was awesome. Smoking Memphis style dry rubbed St Louis cut ribs with Carolina vinegar slaw today. Talk about BBQ from all over the South. Mac and cheese would be good with this, but I don't have all the fixings. I have a feeling that my wife will bring some Sonny's beans home, though. Tomorrow I will make chicken marsala.
Last night my wife and I made Asian style dumplings (pot stickers). She did all the prep - I just helped roll the dough. Just ate a few for lunch with some homemade seaweed eggdrop soup. They are stuffed with pork, garlic, ginger, onions, cilantro and bok choy. Amazing.
We’re doing a fish fry and bosque fries. Mix of reds, drum, trout. Bosque fries are fresh cut russets and sweet potatoes fried with onions and jalepenos. We’ll have some hush puppies too, and possibly funnel cakes, but mom already made a pound cake.
Went to the Houston BBQ festival today. So much food. Frog legs, wagyu beef pastrami, lots of ribs and brisket, brisket in a potato salad that was sublime, a slider made from rib and one other cut which was next level genius. Some Memphis style nachos with brisket. Gluttony. Pure gluttony. The wife and I split everything and I will still have a meat coma for the rest of the day!!!
Soon as my niece wakes up. Lol. 530 or so. Already promised the leftovers to one of my fishing buddies so you’ll have to fight him for the scraps!
Are reds red fish? Are the drums black drum? Are the trout spotted seatrout? Kind of "fishy" fish, but great fried. I'd eat that, but pass on the funnel cakes and pound cake. I don't eat desserts. I think I would love the Bosque fries. Are they actually Basque fries?
Spelling could be wrong, yes. It’s the way my cajun buddies do their fries when we cook out at the lake. Yep, redfish, black drum, and spotted sea trout. Most in the smaller, under 20” range. We prefer to keep em at the bottom of the slot vs the top if things are going well enough to be picky. They all taste the same to me, which makes sense because they are all very closely related. Whiting and sand trout fall in the same category for me. They’re all in the drum family. We also catch some snook and flounder, but none in this bag today.
Snook and flounder are much better tasting fish as far as I am concerned. I would put sheepshead in that category.
Shrimp and creamy cheese grits, with a green salad. Son stopped by and was pretty impressed with the old man’s kitchen skills. Now, a glass of wine on the screened porch while the Mrs’s finishes tidying up the kitchen.
They are both cleaner for sure. Neither really develop the large vein through the middle of the fillet like the big drums, at least not as large. I held out some flounder and snook that I had separated last time we did a fish fry and I honestly couldn’t tell the difference. Hardly cook em side by side when cooking them in other ways, because I’m usually just cooking one filet or two when doing something other than a fish fry. They are harder to keep together in the pan though, much more delicate meat. Sheepshead avoid me like the plague. My neighbor catches them in the same exact holes that I fish, but I never get one in the boat.
Black drum need to be small. I don’t mess with the big ones. Reds are delicious. Love ‘em. Any and all sizes (that are legal-ish…).
We keep em when they have the stripes. No stripes, they go back. Big ones get worms too and big reds, but can’t keep the big reds here
