I made two of those tonight with roasted potatoes and carrots
and some pasta sales, they were excellent. I've never had them before
but will most definitely make th again. Thanks for the idea.

i made my meatball mix last night but instead of making balls i made patties with them, same as a burger. it was quicker to cook, plus with more surface area it crisped up more just how i like them. served them on a hamburger bun with a touch of red sauce and melted mozzarella. my brother called them white trash meatball parm, but they were pretty tasty and very quick as well. a tip for anyone making meatballs is that after you mix everything up, fry a little bit up and taste it to see if you need to adjust your seasoning before cooking the rest of the batch.

Tell him to get the Two Pound Lb Family Size Encore Salisbury Steak from the grocery store that's a nice cheap white trash meal lol

We're making veal burgers tonight. We stupidly froze the veal in blocks rather than forming the burgers first. Because of it's low fat content, it's very difficult to form burgers now.

thats a tough one. even with ground beef i find that the freezer tends to draw some of the moisture out of the meat, it gets worse the longer its frozen for.

Well, they were pretty tasty anyway. We also have some frozen ground lamb, but I'm the only one who likes burgers made from it. I use it to make pastitsios instead.

what is a pastitsios, like an italian meat pie?

Actually, it's Greek. It's lamb, topped with pasta and bechamel sauce. It's delicious.

oh, ok im familiar with it. sounds like something a hard working man would dive right into after a hard day of manuel labour.

chilean sea bass tonight. $29/lb at wegmans with the skin on, crazy. im just gonna season it with sea salt and fresh cracked pepper and sear it in olive oil and serve with some roasted asparagas.

You got it, kid. It's about the fish and nothing else. Olive oil, salt and pepper. That's all you need. Lemon wedges on the side, if at all.

No Tarter Sauce, PB?

On a $30 piece of fish?

You've eaten in too many mess halls, swabby .

it aint perch buddy

How true! Sorry - gourmet fish to me is prepared by Mrs. Paul.

Mrs. Mark doesn't cook?

i was thinking about a nice buerre blanc, which is some lightly sauteed shallots, deglazed with some white wine and add a touch of fresh lemon juice. reduce and add some heavy cream. reduce again and then wisk in some unsalted butter, strain then lightly drizzle on top of seared fish. yay or nay?

Funny story - You guys know about those crazy Asian Carp we have here in Illinois? They literally jump out of the water here and can hurt you seriously. Many people hunt them with bow & arrow out on the water ways. Anyway, somebody had the genius idea to turn Asian Carp into sliders and they served them at The Taste of Chicago this year. Many mixed reviews but they bought a bunch of sample "burgers" into the WGN radio studios on a Friday morning for promotion and the smell was still there on Tuesday!

The way she looks?!?.. She doesn't have to cook!

If it wasn't so warm out, I'd say go for it. But it's hot as Hell, so keep it light and fresh .

sooner or later somebody will start selling them as "lake trout"

Sorry, FF... gotta agree with PB. I was a cook in the Navy and I concur with the simple tasteful prep he described. Let the piece stand alone with minimal addition of spices, etc... Sounds like a great meal!

thanks for the input guys! as they say the cheese(or fish) stands alone.

I sauteed garlic in some butter, then added a little white wine and lemon juice. I brushed it on filet of swai, sprinkled the fish with a bit of seasoned salt, wrapped each in foil packets, and then put them on the grill for a few minutes. Served it with corn on the cob, my husband picked some cucumbers and tomatoes from the garden for salads, and we had a perfect summer meal.

That's what I'm talkin about, Lady! Nice and simple and light. The Black Whale has nothing on you .

Now don't get me wrong, a fried fish sandwich with tartar sauce can be a beautiful thing. If you're at the beach or on the boardwalk or yada yada yada. But if you're making a nice expensive piece of fish at home, especially when you're grilling during the summer, light and simple is the way to go.

I have to tell you, if you're in South Florida, and you love fried fish, try Tarks in Dania Beach. Dear God, it's delicious. Their fried combo of beer-battered grouper, clam strips and shrimp, served with curly fries and cole slaw is the bargain of the century for $9. On top of that, the gator tail is not to be missed. If you get there at happy hour, the draft beers are $1.50.

The place isn't big on ambiance, it's actually rather frightening. However, if that doesn't bother you, then try it.

www.tarks.com

Why don't the two of you get a motel room with room service somewhere?

And for dessert in that same area.