I'm not the cook, they are. I prepare, they really cook. They know what goes well together with seasonings and everything they cook always comes out good.
In the process though of us working in the kitchen, we go through literally every single knife we have as well as every single plate we have. The dishwasher will be empty when we start and over stacked by the time we are done with dinner. We do manage to use a lot of utensils and plates as we prepare and cook together.
Tonight's menu started out to be steak kabobs, Parmesan zucchini and corn salad, and quinoa.
Here are the kabobs just taken off the grills. On them were steak meat, onions, yellow pepper, and mushrooms. Still on the grill is tuna (see below for more info).
About three weeks ago, son went deep sea fishing for the first time. They were out for about 9 hours on the ocean from when they left port to when they finished. It was his first time, so he was a "rookie". He eventually got the hang of things, baiting his hook, keeping it from tangling up, etc.
He got three yellowtail tuna, which is what they were catching at the time. Some fish they caught had to be thrown back in because it was not what they could catch.
His first fish he caught a determined sea lion wanted to also catch it. The sea lion literally had its mouth on the neck of the fish as son and the deck hands on the boat were trying to reel it in. They were more persistent than the sea lion and eventually brought the fish into the boat. It had a big gash in its neck.
He said sea lions were big pests for the majority of their shipping expedition. The sea lions associate boats with fish so they stay close to boats.
Coming back to port, the deck hands clean the fish caught to the specifications of those that caught the fish. Son asked for the two fish that were caught intact to be filleted, but the one that the sea lion wanted, he took it whole. He wanted to practice filleting it. He said on the way back as the deck hands were processing the fish, there were lots of sea gulls flying alongside of the boat and would dive down to get the fish parts that were thrown overboard.
Today was the first time he had a chance to cook the fish he had caught (it was frozen) so he cooked up 3 of the fillets he had.
He had seen on the cooking channel someone who cooked their fish on lime and lemon. He had started it with the lime/lemon on top and then flipped it over halfway in the cooking. If I remember correctly, the lime/lemon help keep moisture in the fish.
It was delicious.
This is a quinoa and rice mix. I had always wanted to try quinoa so we decided to try it this meal. It was good; we like coucous better.
This was Parmesan zucchini and corn. Actually what we do (because we sometimes don't follow recipes) is I had a yellow squash leftover so we used a yellow squash with the zucchini. I got the recipe online but I can't for the life of me remember where I got it from and when I printed it out, it didn't say where it came from so I can't give credit to where it should be, but it definitely is not my recipe. It was absolutely delicious (recipe below).
Parmesan corn and zucchini
2 tablespoons olive oil
2 cloves garlic minced
4 zucchinis (I did 2 big zucchini, 1 big squash)
1 cup corn kernels, frozen, canned or roasted
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
2 tablespoons grated Parmesan or more to taste (we used actual Parmesan shredded cheese)
1. Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1 minute.
2. Add zucchini, corn, basil, oregano, and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through about 3-4 minutes, season with salt and pepper to taste. Stir in lime juice and cilantro.
3. Serve immediately, sprinkle with Parmesan cheese.