Line caught opah from Hawaii, grilled on a cedar plank served with a kale salad and smoked provolone risotto with pea greens.
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That looks amazing, enjoy!
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Thank you! I get so excited when I can find this fish since I’m in Florida. This fish doesn’t make it to the east coast of the US very often, at least not through commerical suppliers that I’ve seen.
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Key lime, butternut squash, dragon cayenne and habanero. The squash plant has around 20 squashes right now.
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Happy St Andrew’s Day bawbags.
Had to get my haggis on today (couldn’t get me a swede last minute for neeps, but I did have a celeriac in the fridge which I have been slow roasting a lot recently which is 
)
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Happy St Andrew’s Day!
Nothing whatsoever to do with St Andrew’s Day but here was a recent dish I cooked up.
Spaghetti squash tossed with fresh curds, garlic, shrimp, tomato, basil and EVOO.
I made a roast goose for the 1st time in my life last week. That was an interesting process. They’re not commonly eaten in the US so it was a bit of a novelty for us.
Thank you for reviving this thread @dcsux ! Somehow I’ve never had haggis and it’s not because I’m avoiding it.
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Damn that looks good! I haven’t had haggis in years. I really came to love it when I spent some time in Scotland but it’s hard to find here in the states. I need a recipe.
Bonus points for the Moomin glass!
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They look gorgeous!
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Ive never had haggis myself…
its in my bones though, strong Scottish lineage.
and yes, slow roasted celeriac is so good!
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It’s illegal to import to the US!
Apparently anything containing sheep’s lung is illegal to import.
Which is quite astonishing given the unthinkables that must go into hot dog sausages etc.
I’m a pretty big believer that if we are going to eat meat it should be ethically, and compassionately reared, occasional and we should use the entire animal.
Anyway I made my own haggis a few years ago. Was delicious, but quite a lot of work (also had to give the butcher a fair bit of warning to get me the sheep’s “pluck”. He couldn’t get me a stomach to stuff it into in the end, so I used ox bung, which is apparently what most traditional haggis makers use these days any way)
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Ahh yes… America, where you can buy an AR-15 and kill everyone in the nightclub but you can’t buy imported raw milk cheese because it’s “dangerous”…
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Want to trade an AR-15 for haggis?
Well shit, I guess that explains why I haven’t found it yet. I was unaware. There are tons of stupid laws in the US around food and drink.
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Ahh. I didn’t know it was illegal to import it here. That explains it. I guess I’ll just have to make my own. I’ll go talk to one of the local sheep farmers, I’m sure I can get the requisite parts cheap.
I absolutely agree on all of those points. Growing up somewhere very rural and isolated I was raised to “use the whole buffalo” so to speak. Most people hunted, fished, and ate roadkill. When you’re geographically isolated you harvest every last calorie and appreciate that the animal life isn’t a bottomless resource. Plus I love animals.
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My wife’s Birthday request for savory French toast fulfilled.
Being a more savory minded person who doesn’t really like a bunch of sweet stuff for breakfast I came up with this years back when working as a short order cook in a small little breakfast joint in Portland where you were the only person working the line.
Truly the stuff of nightmares…
Eggs
Half and half
Dollop of sour cream
Whisk until combined
Ground white pepper
Ground black pepper
Pinch of chili flake
Zest of a Meyer lemon
Zest of an orange
Salt
Minced fresh oregano
Minced fresh thyme
Minced fresh rosemary
Minced fresh parsley
The batter does good if it can hang out for a bit and let the flavors interlace.
Soak thick slices of French bread in it and squeeze to soak up as much as possible.
Griddle over medium/medium low
Put a fuckin poached egg on it and call it a day
Serve it with maple syrup, the real stuff, no corn syrup BS.
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Chicken of the woods that I found growing on a plum tree in my cemetery last spring. First time cooking and eating one. Went with a teriyaki/butter marinade, and grilled it over hazelnut wood.
Absolutely delicious and it ate just like a chicken breast in terms of texture.
I hope to see it growing again…
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If it’s like sparassis, you get a new one every year.
But sparassis tastes hazelnut so you have to cook him on chicken wood… 
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