U did well my pal..didn't know u knew how 2 work (fillet) fish..I should do that 2 my wife who claims she don't prefer bluefish..Igrew up catching @ L.B.I. & eating blues as a child so I love it...disguise it in a fishcake??..fuckin' brilliant!!!.

Awesome , glad you approve, coming from you thats a huge compliment, Thanks Hood.


L.B.I. is beautiful, wife and I went there for a Wedding once and stayed in a B&B, what a wonderful place.

We have a little cottage in Beach Haven & that suits us just fine, Sandy(hurricane) scared us a lot but the old thing only got waterbled , but Gov. Christie made us put the joint on stilts..The B&Bs r grand & cost a fortune a nite..but if u ever wanna come down , we can get u & the Mrs. a good deal @ a place owned by our friends called "The Gables"..google it..it's the best on the island..4 * food .& accomodations...yeah,u came up w/ a good idea..only thing is , id have 2 beef it (the fishcake) up w/ more or less red peppers, celery , old bay, & a little white fleshed fish( ala cod)....& a dipping sauce such as a classic Remoulade..(google that)..if u already don't know , which I think u may..Slainte' my friend!!!

Peace.....just 1 little story of how partly I became a Sous Chef...I've always loved food....used 2 watch my old man cook from my chair in the kitchen table. as a child. He would just throw shit 2 gether & call them" concoctions"...now ..u gotta remember , I was watching & he knew it...whenever mom would put a plate in front of him..he would go & fuckin' mix it all together..kinda like makin 'a sheppard's pie..& when he was at the stove , ..u could tell he was from the old country...he saved in a Campbells soup can all the bacon drippin's....made stock from all those bluefish & Mackerel scraps & heads he had taught me 2 clean that we caught off Barnegat Inlet & used 4 a mock bisque...I did even like mackerel ...even though that it & blues were an oily fish,...boy we used 2 catch macs by the 5 or 6 on a hook back in the early 70s on a boat that still there called the Caroline Anne......anyways......went 2 school & loved cooking, chefing , butchering, creating blackboard specials & the bullshit that goes along w/ being married 2 ur job ..no weekends off, no holiday's.. all nights...70 hr. wks...everybody pulling u every which way but loose ..nothing 2 do in the middle of the nite 'cept drink & watch t.v. 'cause everybody else in the world is normal & sleeping...2 get a better picture of what I'm talking about , u should indulge ur self in Anthony Bourdain's first work..my all time fav book...."Kitchen Confidential"....in a way , that was me also...I also went through the trials & tribulations of this now poor deceased man,,,U.. Dues ...must read that novel !! ,,,anyways ..I'm rantin on ,,so I'll I think I'll shut up now......Luv u Dues...& keep the fire burnin'...Peace.

Haven't posted on this Forum in awhile. Anyway, here goes:

Tonight I'm going to make dinner for Alice (my fiancée) and me. I'm making seasoned chicken breast fillets with potatoes (baby ones, probably) and an Irish-inspired whiskey cream sauce (with Jameson Caskmates) with shallots and chopped fresh parsley. I'll see what green veggies look good when I go around the corner to the local supermarket a little later.

After some recent medical issues this past Spring (I now have stents in my coronary arteries), I know I'm feeling a lot more like my old self when I find myself obsessing over my cooking (think Artie from The Sopranos)!


Signor V.

I bought some chicken fries at some restaraunt.

Tomorrow will be Pizza again (at some sports bar), that’s all I ever eat it seems. I’m so picky. Also I get my pizza without cheese.

Cooking for your self and even the clean up after is not only good for your heart but good for your Soul.

Did BBQ chicken today.

Everyone loved it.
U makin' my mouth water Dues..
Slow roasted a cut up chicken + additional wings on the grill
One hour at 200 degrees with Hickory chips
Another hour with glazed with Spiced up Hickory bbq sauce

The other evening I dug into my files and made a favorite recipe of mine that I hadn't made in over a dozen years. It's an uncooked sauce that is to die for (well, maybe not die...). The original recipe came from page 97 of Marcella's Italian Kitchen by Marcella Hazan, and I've adapted it slightly. Measurements are US.

Pasta with Cold Tuna Sauce

2 7 oz. cans tuna in olive oil (see note)
1 Tbs fresh garlic, finely chopped
4 Tbs chopped parsley (preferably fresh, but dry will do)
2 eggs, lightly beaten
6 Tbs butter, softened to room temperature
1 cup (8 oz.) heavy cream
3 - 4 Tbs milk
1 tsp salt, or to taste
¼ - ½ tsp freshly ground black pepper, or to taste
1 - 1¼ cups grated cheese

1 - 1½ lbs. pasta (see note)

Optional: ½ cup chopped, pitted green olives (if adding olives, omit the salt)

For best results, add ingredients in this order:

In a large bowl, combine tuna (flake it!), butter, garlic, eggs, cream, milk, parsley, olives, salt and pepper, and, lastly, cheese. (Always add the cheese last!) Mix well by hand with a fork - no blender. Adjust salt and pepper (if needed), cover and let sit for at least a half-hour. Serve sauce at room temperature tossed with hot pasta and additional grated cheese.

Serves 4 very hungry people.

Note about the tuna: When the recipe was first published, cans of tuna in the US were 7 ounces. Over time, companies have shrunk the size of the cans and they are now usually 5 oz. However - I have found the 7 oz. cans at Costco. (I don't use the tuna in olive oil; far too expensive and you really can't tell the difference in the finished sauce.) It seems they have larger sizes of things that are difficult (if not impossible) to find elsewhere. If you can't find the 7 oz. cans, substitute three 5 oz. cans. Tuna in oil or water (I use the latter) will do nicely.

Note about the pasta: Back in the 1990's, I sent this recipe to my father and his wife. Several days later, he called me to say that the recipe was awful and he wouldn't be eating it again. After much questioning, I discovered that when he gave the recipe to his wife, he forgot to mention that the sauce was meant to be served over pasta! That's right - they ate only the sauce! Anyway, serve this sauce over pasta! (For the record, my dad's nickname was The Great Unconscious.)

The original recipe called for fettuccine (Fettuccine col Sugo di Tonno con Aglio e Panna - Fettuccine with Tuna, Garlic, and Cream Sauce), but any good-sized pasta will work. I usually use linguine, but rigatoni, rotini, and loads of others are also quite nice. Use whatever's handy - it will be fine!

Believe me, this is so good you could serve it in a restaurant. (And heaven knows what you'd pay for it! )

Fiancée loved it, I'm happy to say. //////from hoodlum.... Dried parsley WILL NOT DO...Fresh is always best..dried parsley tastes like wet grass & is nasty,,,they used 2 tell us in Culinary school that if you r 2 lazy 2 chop fresh herbs, peel fresh garlic ,poach & peel your own tomato's ...then u don't DESERVE 2 eat good food , always respect the ingredients!..anyways , never heard of this 1 , could b good ,but sounds like a heart attack on a plate w/ all that heavy dairy & carbs,,I'm fat enough thank u very much ! LOL...


Signor V.

Dried parsley WILL NOT DO...Fresh is always best..dried parsley tastes like wet grass & is nasty,,,they used 2 tell us in Culinary school that if you r 2 lazy 2 chop fresh herbs, peel fresh garlic ,poach & peel your own tomato's ...then u don't DESERVE 2 eat good food , always respect the ingredients!..anyways , never heard of this 1 , could b good ,but sounds like a heart attack on a plate w/ all that heavy dairy & carbs,,I'm fat enough thank u very much ! LOL...

The other evening I dug into my files and made a favorite recipe of mine that I hadn't made in over a dozen years. It's an uncooked sauce that is to die for (well, maybe not die...). The original recipe came from page 97 of Marcella's Italian Kitchen by Marcella Hazan, and I've adapted it slightly. Measurements are US.

Pasta with Cold Tuna Sauce

2 7 oz. cans tuna in olive oil (see note)
1 Tbs fresh garlic, finely chopped
4 Tbs chopped parsley (preferably fresh, but dry will do)
2 eggs, lightly beaten
6 Tbs butter, softened to room temperature
1 cup (8 oz.) heavy cream
3 - 4 Tbs milk
1 tsp salt, or to taste
¼ - ½ tsp freshly ground black pepper, or to taste
1 - 1¼ cups grated cheese

1 - 1½ lbs. pasta (see note)

Optional: ½ cup chopped, pitted green olives (if adding olives, omit the salt)

For best results, add ingredients in this order:

In a large bowl, combine tuna (flake it!), butter, garlic, eggs, cream, milk, parsley, olives, salt and pepper, and, lastly, cheese. (Always add the cheese last!) Mix well by hand with a fork - no blender. Adjust salt and pepper (if needed), cover and let sit for at least a half-hour. Serve sauce at room temperature tossed with hot pasta and additional grated cheese.

Serves 4 very hungry people.

Note about the tuna: When the recipe was first published, cans of tuna in the US were 7 ounces. Over time, companies have shrunk the size of the cans and they are now usually 5 oz. However - I have found the 7 oz. cans at Costco. (I don't use the tuna in olive oil; far too expensive and you really can't tell the difference in the finished sauce.) It seems they have larger sizes of things that are difficult (if not impossible) to find elsewhere. If you can't find the 7 oz. cans, substitute three 5 oz. cans. Tuna in oil or water (I use the latter) will do nicely.

Note about the pasta: Back in the 1990's, I sent this recipe to my father and his wife. Several days later, he called me to say that the recipe was awful and he wouldn't be eating it again. After much questioning, I discovered that when he gave the recipe to his wife, he forgot to mention that the sauce was meant to be served over pasta! That's right - they ate only the sauce! Anyway, serve this sauce over pasta! (For the record, my dad's nickname was The Great Unconscious.)

The original recipe called for fettuccine (Fettuccine col Sugo di Tonno con Aglio e Panna - Fettuccine with Tuna, Garlic, and Cream Sauce), but any good-sized pasta will work. I usually use linguine, but rigatoni, rotini, and loads of others are also quite nice. Use whatever's handy - it will be fine!

Believe me, this is so good you could serve it in a restaurant. (And heaven knows what you'd pay for it! )

Fiancée loved it, I'm happy to say.


Signor V.

The cilantro lime shrimp pasta sounds really good actually. I already have the core ingredients, so I might give it a whirl. I don’t follow many “recipes” to a tee, I kinda wing it a lot. But maybe I’ll try to replicate this one as close as possible.

When trying a new recipe, I always stick to the recipe (but that's just me). Like I said, I thought this could have used more lime taste personally. I might need to let the shrimp marinate for longer as I left them in the fridge for about 30 minutes.

But...if u let seafood in particular marinate in any kind of citrus for any longer than ..say..45 min. , you will end up with CEVICHE...not that that's a bad thing...just saying..but a good recipe & ur pic looks very enticing.