Avocado Soup with Shrimp

This afternoon, most glorious spousal unit sent me a recipe. It intrigued me, but not enough to actually follow it.
Avocado Soup with Shrimp
This cold soup is amazingly simple when you have ripe avocados, shrimp, lime juice, butter, sherry, pequin powder (or cayenne), fresh garlic, chives, and some whole milk on hand.

Oh yeah, you’ll also need a blender and a pan to cook the shrimp.
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Sautéed Texas Gulf Shrimp

Posted by johngl

As Labor Day quickly approaches and I sit here contemplating the finale of the burger thing, the fate of this blog, the state of my health, and spending some time at my real job this holiday weekend, I’m wondering: what’s in the fridge?

Food is my outlet.  Sometimes I think I would rather cook it than eat it, but then I look down at my waistline, which has expanded at the average rate of two inches per decade over the past 3 decades, I find that isn’t true. To some, this may seem like glacially slow movement.  But unlike glaciers, I don’t see this bundle of fat melting away any time soon. My belly is immune to Global Warming. It has a life all it’s own and takes an ultra-conservative approach to my otherwise liberal leanings.  It probably believes in god.

Also, very sadly, I no longer get the “you’re so skinny” comments as I once did when my parents and grandparents gazed upon my 6’6″ 175 lb. body.  It could be because they’re all dead now, but I doubt it.

Perhaps I should just eat healthier; you know, stay away from the piles of foie gras, duck fat, and butter burgers.

Fresh, butter-laden, sauteed Gulf shrimp

This looks healthy.  Fresh Gulf shrimp, mango salsa, and avocado.  Even though the shrimp are sautéed in garlic-butter, there isn’t a lot of bad stuff in here.

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Fish Burger (Salmon)

Posted by johngl

Back in the Burger Your Way To Labor Day post, I mentioned something about the possibility of throwing a fish burger into the mix.  Well, the wait is over and here it is:

Salmon Burger

Yep, this is a salmon burger.  For all of you folks who no longer eat pigs, cows, deer, buffalo, chickens, or antelope, we now have the food for you.  Sit down with your favorite grizzly bear and have a party!

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Pan Seared Hawaiian Opah with Mango & Hatch Chile Salsa

Posted by johngl

One of the coolest things about Austin, for me anyway, is that we have great grocery stores.  We’ve got a couple of high-end companies, Whole Foods and Central Market (a division of HEB), duking it out to provide us the best food the world has to offer.

Consequently, you might find yourself wandering by the seafood counter and notice a pinkish-colored fish called opah. I’d certainly heard about opah from an old friend of mine who did a lot of deep-sea fishing, but had never actually tasted it.

Pan Seared Opah with Fruit Salsa
Pan Seared Hawaiian Opah with Mango & Hatch Chile Pepper Salsa

This was my opportunity.  The fact that it coincided with the Hatch Chile Festival at Central Market was an added bonus.

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Pan Seared Sockeye Salmon with Swiss Chard

Posted by johngl

For whatever reason, the Sockeye Salmon has been great this year.  I don’t know if the distribution channels are finally running smoother and delivering fresher product or what.  All I know is that this really isn’t the same salmon that was around a few years ago.

Sockeye and Swiss Chard

The color is leaning to the redder side of orange and there is no fishy-funk smell whatsoever.

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Nori Rolls

Posted by johngl

Since my Tyson Cole post, I’ve been wanting to get more experience with sushi style “cooking” and I thought that a Wine Salon event featuring German Rieslings was just the ticket. Nothing like embarrassing oneself in front of 30  people.

Nori Roll with Sockeye Salmon Belly, King Crab, Caviar, and Avocado
Nori Roll with Sockeye Salmon Belly, King Crab Leg, Avruga “Caviar”, and Avocado

But, with the last-minute help of my most glorious spousal unit, I survived it.

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Pan Seared Grouper & Garlic Butter Cream Sauce

Posted by johngl

I’ve been a bit harried lately and several of my devoted following have made me aware that I haven’t done any cooking (that I have posted about) since the 6th.  Sadly, earning a living gets in the way of what I do for fun.  If everyone who visits the Alcoholian each gave me a dollar ten dollars, I could earn a nice living and cook/post full time.  Until such time…

Anyway, here’s some food I cooked last night:

Grouper and a Salad
Pan Seared Grouper Fillet with Garlic, Butter, and Cream Sauce

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Lobster Bisque

Posted by johngl

As many of you know, I’ve had a couple of postings on lobster lately.  Last weekend, for instance, I sent a couple of live lobsters to the great beyond and we had a delicious dinner.  But, being the frugal home cook that I am, I didn’t want to waste the shells, legs, and other body parts.

Lobster Bisque (with plenty of lobster)
There is no shortage of lobster in this bowl of bisque!

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Sous Vide Lobster

Posted by johngl

A few days ago, I posted Lobster is for Lovers which included a great recipe from Chef Paul Peterson, Exec Chef at the Gage Hotel over in Marathon, TX.  Yesterday (Valentine’s Day), I felt like doing the lobster prep in a different manner that made use of my new sous-vide toy, the Auber Controller.  The results were pretty amazing — probably the most tender and flavorful lobster I have ever eaten.

Sous Vide Lobster Tail & ClawsSous Vide Butter Poached Lobster Tail & Claws with Herbed Crème Fraîche, Cream & Butter Lobster Sauce, and Caviar on Grilled French Bread

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