Cut thick and so I cooked it 8 minute on a side. A perfect medium. I am trying out new seasonings and would put a little more on next time. Sorry for the blur on the left side. My hand must have wobbled. pl
RSS- The battle for Ocheretyne
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- The Wondrous Oak
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Common knowledge which few have the courage to voice. At most, we cowards bake a ham on the holidays without comment:
Turkey isn’t great.
https://www.youtube.com/watch?v=foA0MGUbYH0&list=PLqWTpwz8LQ7rD2URr0bMbeapK7AK_dy3K
I suppose that is tuna. Perhaps “turkey of the sea” is a play on words referring to the old tuna fish commercial that mentioned “chicken of the sea.” (If I am wrong, please correct me.)
It seems to have been grilled rather than fried. Perhaps it was so solid that it did not require any mesh screen to keep it together. My grilling skills are minimal because I seldom practice them. Very often other methods, such as pan-frying, require fewer resources and thus I tend to overuse easy cooking methods.
What kind of fish is “seagoing turkey”? I have only ever even seen swordfish once, and this looks “like” I remember that one piece one time having looked. Is it swordfish?
different clue
Yes.
longarch
Not tuna.
Only a few years ago I learned Charlie the Tuna lives in Pago Pago, American Samoa. Main industry besides turning out impressive US football players, is tuna packing.
My impression from that one piece of swordfish I saw that one time is that it is a low-moisture and very low-fat fish. I felt like the least bit of mis-handling could turn it hard, dry and tough. Almost locking the flavor itself inside hard tooth-resistance flavor cells.
I could be wrong in that impression, but given what I did to those brats one time by watching them way too hard, I will never attempt to cook swordfish.
What are the fixings? We do a traditional fish for a good luck New Year’s Eve dinner with mustard greens, butter beans, and johnnycake. Yesterday we had beef stew jazzed up with a bit of elk sausage. Can’t find any good turkey around here.
Mark Logan – I say that every Christmas. It’s not great.
At least not the sort I can get hold of. Never mind the supermarkets, even the locally reared ones taste like cardboard when you get below the outer cuts. They too rear in big sheds and use bland feedstuffs. Even “Free Range” isn’t.
But the turkey of my childhood! Reared outside and more game than indoor poultry.
Used to think it was because as one gets older the taste goes. Not so. On a recent stay in Germany I was given food reared old style. Eggs, poultry – one taste and my childhood came flooding back.
But the infants know nothing of such things. So it’s turkey still – they insist.
different clue
Yes. It is a humanist endeavor. Warm up for the experience by watching “the perfect storm” a few times. After that cook it not too much nor too little, just right when the flesh stops being translucent and becomes opaque. Actually I prefer that all you fearful ones NOT eat swordfish. That leaves more for me. Do the Brits eat sword?
leith
Good fish well cooked rises above such things but yours sound good. SWMBO was raised in northern New England where high cooking was New England Boiled Dinner but in our wanderings she learned to make Low Country things like Onions au Gratin, Sherried Sweet Potatoes baked in orange skin shells and Ambrosia. If you love the South, say Glory!
If you would want to change from eating Turkey on ThanksGiving dinner, you could try this recipe which is one of grandma´s star for Christmas…
Redondo con salsa de Oporto ( 1 hour preparation )
https://www.youtube.com/watch?v=qB6a3OMJw1Q
If Oporto wine results very expensive for you, you can also do this recipe with another wine you have, for example a red wine who has become amontillado ( well passed its fit date for consum ) in your cellar.
Really the most expensive in this recipe is the meat ( around 1.6kg of round veal , but you can do it at least once a year ( or once a month in case you are more pudiente like Pat…)and pay yourself an homage for the so hard laborious year.
As we do not even know if a new war which could involve the whole Middle East could start soon, why do not throw the house out of the window and eat well?
Although not related, and since perhaps it got unnoticed by you, I take the opportunity for remembrance of gold pibe from the barrio, Dieguito Armando Maradona, and his unforgettable gooolaazooo! against England in World Cup Mexico 86, celebrated after Malvines War….
The pibe happened to die on the same day Fidel, whom he so much admired, did..
https://www.youtube.com/watch?v=jOz2uGMTA2w
Some question themselves on why masses would like football so much, the answer is that it is football of the few opportunities when the poor can touch the heights the stars, sometimes the ony justice they can wait for..
Escarlata
What would that piece of veal cost in Spain?
Mira, Pat, this would be a piece, you have to take into account that it gets a bit reduced through cooking..
https://masmit.com/comprar-carne-para-asar/36-redondo-ternera-rosada-para-asar.html
I was brought up in New England also. But Grandma always included some turnip greens cooked with bacon drippings at mealtime. Which is the reason I instantly fell in love with collard & mustard greens during my time in the south. Don’t believe I ever had onions au gratin in Carolina. Sweet potatoes we ate plenty of up north. They are best in pie IMHO. Never did like yams.
Savory turkey gravy tweaked with balsamic vinegar cures all ills.
Escarlata
The rise n prices does not happen here, but my wife will not eat veal so it is out of the question.
Colonel Lang,
The advice sounds interesting and worthwhile and may be do-able.
I would subtly have to de-sharpen my vision and think less hard.
The on-second-thought advice to us-the-fearful sounds almost like a reverse-psychology dare to go ahead and try it, even if not meant that way. If I do try it, what I would do to minimize the waste attendant upon learning would be to . . . cut several small pieces off the side of a swordfish steak and learn how to cook it by going through several small sacrificial pieces. Hopefully that would get me skilled enough to cook the still-largest remaining piece right.
different clue
I assure you. This not hard to do. Just cook a slab of it on medium heat until the flesh is no longer translucent and then take it off. Salt and pepper it first.
My New England husband introduced me to sword fish and now it is my favorite. Never, . never, never buy it frozen. The flash freeze process breaks down the cells and renders the texture dry and mushy. Lemon, salt and pepper are great but for variety, saute onions and a bit of garlic, add black olives, capers, and chopped fresh tomatoes to the pan. Top your swordfish with the mixture. You won’t be disappointed.
Deap, Chicken of the Sea closed their Samoan ops this year. Foreign competition. It will be sorely missed in Pago.