Who’s cooking today, and what are you wearing?

Spendt most of the day by the sea or in it. Some tacos for dinner. We try to shop dinners for a week at the time (note: try), but never cook it ahead of time. Seems like a good idea 😊 I have a lot of time off work, so dinner is usually not a big deal, but I have thought of getting better at making doubles and freezing one when it's food that is suitable for freezing.

Looks like good food 🤤 And great watch 👌

Thanks! The is Cali and we grow fruits and vegetables all year long so it is easy to incorporate in them into my program.

I'm the chef in my home 99% of the time but Fathers Day means I'm off the clock so today I'm wearing my Grand Seiko all day long as it's less likely than usual to come into violent contact with a kitchen drawer, oven shelf or metal utensil...

On the menu:

1. Yard Work

2. Ribeyes, steamed lobster, chickpea/tomato/olive salad, Mount Eden Chard, Turley Zin (Juvenile)

3. Pool

4. Boardwalk ice cream

One watch fits all these different situations.

Outstanding! Boardwalk Ice Cream makes me think of that soft serve custard stuff, sounds good!

Happy Fathers Day to you as well. I can't wait for my tomatoes to start coming, they are a little stunted at this point but hoping for the best! It seems I get one good year, then a bad year with the tomatoes, and last year was a bad year.

Cooking formula

Any Sunday if we’re home I’m cooking or grilling. Today my family lets me chill. So I hit the beach this morning with my newest watch.

Happy Father’s Day John.

Pork tenderloin and seasoned veggies for a Sunday afternoon. I just snagged some fresh brioche rolls and champagne for mimosas to round it all out.

I do all the cooking at home and in exchange my wife buys me watches.

Hamilton Khaki Mechanical 38mm

I work in a kitchen/restaurant. I wear a Gshock there, it is speckled from some kind of detergent I used to clean a pot. Well, a GShock used as a GShock.

Sorry no photo in action but a photo of the speckles at a quieter moment.

Really sweet kitchen watch here. Can never go wrong with a PAM!! Sheesh I need to add one of these to the collection soon

Love it!

Ooo-la-la, looking good ova there!

Happy Fathers Day!

Destro-Formula!

I do to but when you harvest wild oysters you should not cook the shells so you don’t kills the oyster seeds on them. After shucking them I place them randomly back in the rocks around where I harvest them. Keeps the population strong.

A little egg and Panko, and that’s a delicious oyster!

These four turned into 2 pounds of crab meat for tonight

Crab cakes? I use crushed Ritz Crackers for the bread in my crab cake recipe.

Got skunked fishing last night, waiting for tide to change. But we caught a lot of giant rock crab again this morning to ring in summer solstice. This is my fishing kit, No net, takes up too much space. So just my trusty mini gafhook

Kudos on the crabby feast 🤘. All are a good size?

Personally I don’t bother with red rock since so little meat per crab, but a few large dungenous is a worthwhile catch.

I’m traveling light and packing everything for ~6 days along with me everywhere. So really no space.

I’m always hesitant to add any windage on my deck since often traveling in an angry sea. … but a small rod would be fine and of course I’ve got a few knives with me. So it’s possible..

Not sure I’d have space for a pan so still a bit unsure about going down that path of cooking seafood 🦞

I like looking at nature and like eating am porridge, noon granola bars during travel, and making freeze dried stew for dinner .. these items take no space and are so easy

Maybe an early July trip on my menu so will consider the rod when I start collecting my kit for that trip 👍

BTW - what’s with all the neoprene? How on earth do you bring a crab trap? Are you skin diving for the red rock crab?

Edit; Ok saw pics above - holy crisp breaded oysters?! 🤯. Def not able to carry that level of sophistication with me!! 😂

This is the entirety of my kitchen 😜

I do have a folding trap that will fit on deck. But the dungenous is out of season in the zones we’re in. So wetsuit works for a little free diving and hand grabbin’ rock crab. Yeah they’re a pain to process, but abundant. Really quite tasty. We put the salmon left over’s in a mesh bait bag and placed it weighted down in a big tide pool last night and at low tide there were about 30 redrock crabs burrowed I and still fighting over the bait bag. So easy pickings, we just take the big boys!

Today is moving day across the president’s channel to orcas island to the high life at a big house where hot showers and lots comfort items await😀

We ended up doing crab taco’s😀

I’m into some Giant Rock Crab today! Crab cakes for sure!

@Fieldwalker

You’re crushing it my friend 🤘

You catch and clean, I'll cook and eat....deal?

CRAB CAKES:

• 2 pounds cooked Dungeness crab(rock crab)

• 6-8 oz. shelled, tailed and de-veined prawns or shrimp

• 4 tablespoons heavy cream

• Juice of ½ lemon

• ¼ cup chopped chives

• ¼ cup chopped fresh parsley

• Salt and freshly ground black pepper to taste

LEMON AIOLI:

• 2 egg yolks

• Juice of ½ lemon

• 1 clove garlic, minced

• 1 teaspoon Dijon mustard

• ½ cup olive oil

BALSAMIC SYRUP:

• 1 cup balsamic vinegar

• Salt and freshly ground black pepper to taste

• Fresh chopped chives for garnish

To prepare the crab cake mixture: Pick through the cooked crab and remove shells. Set the crab aside. In a food processor, combine the prawns, cream, lemon juice, salt and pepper. Puree the mixture until smooth. Transfer the mousseline to a mixing bowl and gently fold in the crab, chives and parsley. Cover the mixture with plastic wrap and chill until needed.

To make the lemon aioli: In a mixing bowl, whisk the egg yolks until thick and lemon colored. Whisk in the lemon juice, garlic and mustard, mixing well. Gradually add the olive oil, mixing steadily, until it is incorporated. If the mixture is too thick, substitute a bit of water for the oil. Season to taste with salt and pepper. Cover and store in the refrigerator until needed.

To make the balsamic syrup: Pour 1 cup balsamic vinegar into a saucepan. Bring to a boil and simmer rapidly until it is reduced to the consistency of maple syrup.

To complete the crab cakes: Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Form ¼-cup portions of the crab cake mixture into small patties, about ½-inch thick. Fry the cakes on both sides until golden brown, about 4 minutes per side

This recipe looks so good I will have to try it.

The recipe I use is more New England/New York style and has egg, cracker crumbs, relish, onion, and spices. Your recipe is interesting, there is no egg or bread in it.

Try it you will be amazed!

Added to my file under "Whitesalmon Crab Cakes."