We replaced the firebox in the grill. This is the only part of the grill that had corroded. I called Ducane (now owned by Weber) and they gave me this and some other parts FREE! The hard part was getting the old firebox out. Lot’s of colorful language. However, it ended well. Works great!
The kitchen knives at Mile Marker 23 have been iffy for a long time. At last we are upgrading to some pretty good knives.
We refinanced the place in Alexandria and as a reward got a choice of gifts. We picked these knives. Since our current knives in Alexandria fit that place nicely, the new ones are going to Mile Marker 23.
This “Emeril” set contains: 8″ Chef, 8″ Slicer, 8″ Bread, 7″ Santoku, 7″ Boning, 5″ Santoku, 5″ Utility, 4.5″ Steak, 3,5″ Paring, and Kitchen Shears.
Now we just need to get a sharpening steel and we’re set. FYI, there is a knife sharpener already in place. It is magnetized and is on the side of the refrigerator (it’s blue). The sharpener slides out.
Our neighbor Carlisle caught a Spanish Mackerel and gave it to us. Jeff, inspired by the concept of free, locally-caught fresh fish, rushed to bring it to the table in the most salubrious and tasty manner.
He dipped it in milk and then dredged it in a mixture of pan searing flour, Old Bay (pinch), paprika, salt, and pepper. All spices to taste.
Then he pan seared the coated fish until it was opaque and flaked to fork pressure.
The cooked fish was kept warm before serving on a lightly oiled cookie sheet.
As you can see, the fish was served over a fresh salad. It can be finished with a sprinkle of Romano cheese and parsley. Delicious and aesthetically pleasing, no?
For those of you to whom fish is a way to get lemon and tartar sause into your mouth, serve with lemon wedges and a tartar sauce made up of a combination of mayonaisse, yellow mustard, pickle relish, and lemon juice.
We love the local lobster. No claws, but the tails are great! We get fresh lobster either at Evie’s Sub Shop (her husband is a lobsterman/crabber) or at Fanci Fish Sea Food, both within walking distance.
I cut the lobster tails right down the middle of the rounded side. Slice through the meat and open the tails (see picture). You can use kitchen shears or just plain scissors. Then I brush olive oil on the meaty side of the open tails.
I get the grill good and hot and then put the tails meaty side down for 4 minutes. Flip and do another 3 minutes. They are great!
We love to walk or bike up to Fanci Fish Seafood to get fresh shrimp. I usually buy the large, but medium works too.
I use the cleaning tool they sell at Fanci Fish. It makes the cleaning go a lot faster.
I boil the shrimp for about 3 minutes with Old Bay seasoning. Then I drain it and put it in the refrigerator to cool.
For cocktail sauce I combine:
- 1/2 cup ketchup
- juice of 1/2 lemon
- 1 heaping tablespoon of horseradish
- dash of tabasco
- dash of worchester sauce
I put some lettuce in the bottom of a margarita glass and spoon the cocktail sauce on top of the lettuce. Then I place the cooled shrimp around the edge of the glass along with a lemon wedge.