Jackie 2, Lobsters 0

Galley Gastronomy

Lucky for us, several of our dock friends have lobster nets and licenses for the season. Our friend Alan returned from a bug hunt the other night with several freshly caught spiny lobsters. His dinghy runneth over with the damned delicious things! As crazy as it sounds it was more than he cared to eat, so we eased his burden by graciously accepting a couple – just as we were trying to decide upon what to make for dinner. Thanks again Alan.

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Jackie dispatched them as humanely as possible…and ripped the tails off with her bare hands. That’s my girl! I took pictures to document dinner preparations while Angelo helped in the galley. Not bad for a week night dinner. Gotta love lobster season!

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Jackie vs The Cabezon

Galley Gastronomy
The Cabezon, Scorpaenichthys marmoratus

The Cabezon, Scorpaenichthys marmoratus

Dennis & Annette from down the dock gifted us a Cabezon for dinner last night. We had never really seen one up close, much less eaten one! It certainly had that “Creature From the Black Lagoon” look to it. A toad head with a sculpin body. I was reticent that this thing might taste just like it looks…GROSS! Dennis must have sensed my prejudice, and told us that the bulk of the Cabezon diet is crab; thusly imparting a hint of yummy-crab-flavor into the Cabezon. It MUST be good! However, before we could brave to eat it, we(read Jackie) had to clean it.

Dennis gives Jackie a tutorial on fish gutting.

Dennis gives Jackie a tutorial on fish gutting.

The cabezon is a scaleless fish common to the Pacific Northwest. At first glance you’d think you might be impaled by it spiny outcroppings but it’s as harmless to pick up as a rubber chicken, and quite similar to the touch. Really, it’s like a wet rubber chicken. Jackie picked it up, still fighting for its life, and made quick work of removing its guts and hosing it out. Even without guts, the ugly bastard kept trying to flop back in the water mere inches away. A real tough guy!

A little lime, little garlic and some EVOO.

A little lime, little garlic and some EVOO.

We hadn’t planned for such a bounty so Jackie used what we had on hand. Fresh lime, minced garlic and extra virgin olive oil went into the carcass to season him up….still fighting the good fight. She drizzled him with some more EVOO and wrapped him up in foil. I put him atop his funeral pyre – our trusty grill! He stopped moving right about then. We said a few kind words of remembrance and thanked him for his sacrifice. Twenty minutes later on medium-high flame and we had ourselves some dinner…

Cabezon ala Jacqueline

Cabezon ala Jacqueline

Delicious! Don’t let the lack of presentation fool you. Take a look at that oh-so-tender, light, and flaky meat. It’s no wonder they call this thing “poor man’s lobster.” Still, at nearly $25/lb at the market poor men have to catch it themselves. It goes to show that ugly-loooking monster fish can be pretty yummy. Anybody eat a Coelacanth? Let’s do this!

Pizza…on the Grill!

Galley Gastronomy
Sundried Tomato Pesto & Basil Pesto

Sundried Tomato Pesto & Basil Pesto – hot of the grill!

Jackie whipped up some personal pizzas for dinner last night that she cooked up on the grill. Sundried Tomato Pesto sauce on one and Basil Pesto on the other, topped with Tomato, Artichoke, Broccoli, Feta & Mozarella. We washed it down with a little vino. Super Tasty!

Gone are our worries that we can’t cram a DiGiorno frozen pizza in our smallish oven much less, store it in our freezer(ice tray) until we’re ready to cook it. We’re also not too concerned that we can’t have a pie delivered to the dock. Grilled pizza from here on out! Ciao-ciao!

¡Rockfish Ceviche!

Galley Gastronomy

Some of the guys from work went on a two day/overnight fishing trip out to San Clemente Island and brought back a good amount of fresh fish. Yellowtail, Snapper, Bocaccio(rockfish) and plenty of it.

Although the yellowtail and snapper disappeared pretty quick, there were still several bags of Bocaccio left over and up for grabs. Fresh fish for free? Mama didn’t raise no dummy.

With the two 3 lb. bags of Bocaccio I came away with, I turned one into baja style fish tacos and the other went toward making a really nice ceviche. It’s a pretty simple recipe – and oh so tasty!

• 3 lbs. fish deboned and cubed

•2-3 Fresh Jalapeños – finely chopped

•1-2 Fresh Habeñeros – finely chopped (depending on your heat tolerance and intestinal fortitude)

•1 medium red onion – chopped

•5 cloves of fresh garlic – finely chopped

•1 bundle of fresh cilantro – stems removed – finely chopped

•Juice of 4 fresh limes – 1 cup of lemon juice

•2 tbls of Sriracha Rooster Sauce

Mix it all up well enough. You’ll start to see the fish turn from translucent to opaque. That means the citrus is working its magic. Salt and pepper to taste and refrigerate for around 30 min. Give another final stir before garnishing with a sprig of cilantro and serving with “Real” tortilla chips – not Doritos, Tostitos, or anything you would find at a super market. Go to your local Carnecería or Mexican market and get the chips they make fresh. Your taste buds will thank you.

If you do everything right it should look something like this:

Note: If cats begin to follow you around you'll know you've made something tasty. Do not leave your ceviche unattended with a feline presence.

Note: If cats begin to follow you around you’ll know you’ve made something tasty. Do not leave your ceviche unattended with a feline presence nearby.

Jackie’s “Chinese Chicken Fire Drill”

Galley Gastronomy
Good, and good for you!

Good, and good for you!

What you’ll need:

  • 2 chicken breasts (skinless)
  • 2 cups baby carrots
  • 3 cloves chopped garlic
  • 2 handfuls of baby brussel sprouts
  • Sriracha rooster sauce
  • Teriyaki sauce of your liking
  • 1.5 cups of white or brown rice
  • olive oil (and/or butter)

In preparation, drizzle oil (or butter) over brussel sprouts and chopped garlic and wrap in foil for the grill. The rice cooker was instrumental in the creation of this tasty dish. Simply load up the rice cooker with 1.5 cups of rinsed rice and toss some baby carrots(add other veggies if you like) on the steaming tray. Bamm! You’re cookin’ rice and staeming carrots at the same time! In the meantime grill up 2 chicken breasts along with the foil wrap of sprouts and garlic. We like a little char on our sprouts. If you don’t, periodically shake and flip your foil pack to prevent burning.

Dish out the rice when cooked. Mix grilled chicken, steamed carrots, sprouts and garlic with teriyaki sauce to taste. Spoon mixture over rice. Drizzle Sriracha at will and ring the dinner bell.

Spicy. Yummy and reasonably healthy. 

Disclaimer: We are aware it is ethnocentric and culturally insensitive to call this recipe “Chinese” given Teriyaki originated in Japan and Sriracha sauce is thought to have first been produced in Thailand. However, it wouldn’t be as funny if we called it “Asian Chicken Fire Drill” now would it?!