That looks awesome! The squash-lobster combo sounds delish.
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Somewhat similar with Porgie here. Usually shifting off shore by now. But we’ve had record numbers of large Porgie inshore since late February and they just keep coming.
I should pick some up.
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Maybe his oil press is broken and the spare parts to fix it are still in a freight container on some ship lying in the roads off some port or other, and he is so sad about it that he doesn’t want to talk about it.
I could really sympathise; that one time when my immersion blender broke was… tough.
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Mashed potatoes (with a bit of parsley & chives, butter, milk and a dash of sour cream).
Onions & shallots browned in butter, with a little splash of soy sauce, salt and pepper.
Sausages (poultry) fried in the toaster oven, chopped and added to the onions.
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At long last my wife stopped the keto madness and we had okonomiyaki for the first time in months! Kansai style
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I just went ‘rabbit-hole’ yesterday on You Tube and watched 5 or 6 videos called Japanese street food, all Okonomiyaki.
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Its a specialty of my wife’s region of Japan. (Kyoto/Osaka/Nara).
She makes the batter, I cook it on an electric griddle.
Its great drinking food. Its not too difficult to make if one has access to an asian grocery.
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Is it the same batter as Takoyaki? 
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Sort of.
Okonomiyaki uses cabbage.
Takoyaki doesn’t.
Takoyaki uses pickled red ginger and its only optional for Okonomiyaki.
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Now it’s my turn to be jealous of your dinner! Looks delicious. Am I correct in thinking Kansai style = shrimp added?
Today’s the last day of Mr. Gremlin’s Ketober and I am so looking forward to getting back to normalish with my cooking and baking next time I’m home.
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Hiroshima style is cooked differently and will sometimes include stuff like boiled eggs, noodles or ground meat that is not used in Kansai style. .
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Sorry, I mean the pancake type batter.
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Okonomiyaki batter has ground nagaimo (mountain potato) which makes it sticky.and paste like.
Takoyaki batter doesn’t and is liquid.
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I fear for the future of Vincent’s mushroom-ear.
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out for lunch at the Pilot House Marina and this was just too pretty not to share! wahoo* rolled in blackening season and then just kissed on a hot grill - both sides - then thin sliced and served with green seaweed salad, eel sauce and plated dressed with sriracha dots!
now I am not usually a wahoo fan, but this was by far the best preparation of this popular sportfish that I have ever!
[*] this is what these monster fish look like:
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I love wahoo! But I will admit that most of my experience with it is from Hawaii, so those fish might taste very different.
The Hawaiian name for them is “ono” which translates as “delicious.”
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cool! did not know about the ono connection.
I find wahoo to be a strongly flavored fish, really firm like swordfish or mariln and depending on how prepared, it can be easily overcooked, oily, super fishy or smoked and whipped into a fish dip in much the same way as kingfish, tilefish or less desirable types. (miss me with the smoked fish dip)
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Its a mackerel. Think we call actually call it Kingfish here, though that’s also used for King Mackerel. we see them far less often this far north than King Mackerel, which I like much better. But it’s pretty similar eatin’ wise. They make excellent sushi, mackerel is one of my favorite pieces of nigiri but it’s only seasonally around. Especially King Mackerel. You run into Spanish Mackerel more often, or Atlantic Chub Mackerel.
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The Hawaiian ono I get on the west coat is nothing like king mackerel. It’s firm, but white, mild, flaky, and wonderful on the grill. It’s probably illegal in Hawaii to turn it into fish dip!
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