Chef

Wow! That sounds like a great way to really not let anything go to waste. I've contemplating roasting some bones then making a venison brown stock with them. Then taking the stock and preparing a sauce to go with grilled/roasted/pan-seared venison. The only thing that has kept me from trying this is the mere thought of chronic wasting disease. As I would be breaking down bones with marrow etc.

I really don't see a need actually. Practically all the sea scallops that are "jumbo" are soaked in sodium tripolyphosphate. If you can picture a 5 gallon bucket, filled 1/3 of the way up with scallops and the rest filled up with water and "s.t.", then let them soak for 24 hours, you will then have a bucket full of jumbo sea scallops. With that said, I don't want to soak em in anything else. Now, I've had scallops that are just as large as these treated scallops that were all natural. They had the consistency of a meaty bay scallop with all the flavor. These were harvested in Mexico and have been my all time favorite.They were not as stark white in color and if you ever get to taste them, you will understand why I am so fond of them.

Ladies and Gents, I was in the mood for seafood tonight, which found me at the local fish market looking for sea scallops, shrimp, and whatever else struck my fancy. I have to add, a lot struck my fancy but the funds didn't exactly allow it. LOL! I decided on making a light salad with an orange vinaigrette paired with pan seared scallops and shrimp. Also enjoyed a shrimp and bass ceviche. I marinated the scallops (and shrimp) in minced garlic, minced onion, fine ground pepper, sea salt, and olive oil. Here are the shrimp. (same marinade) A little pomace olive oil to a hot pan... Sea Scallops in the pan, you should hear a good sizzle. I don't have my scallops chilled "too much" so I don't drop the temperature of the pan too much. First turn...lookin 'good! Once cooked, I finish off the pan with a little whole butter... Plating of the scallops... I added the shrimp to the same pan,cooked them, then finished with butter as well... I then added apricot preserves to the pan. swirled in the mix nice and good, scraping off all the good stuff that sticks to the pan. This was my "dipping sauce" of sorts. Paired it with a nice salad with pears, segmented tangerines, pear tomatoes, and fresh garden greens in an orange vinaigrette. Here is the "tri-fecta" including the fresh ceviche made of bass and shrimp. Thanks for looking and I hope you all enjoyed a nice dinner or two this weekend as well. Until next time!

which update?

Nice set all around. 318 without the spread! Nice find!

Pretty cool on all accounts! Nice size large-mouths and the Gila monster in the water is way neat!

New owners are rebuilding.

Very Nice! Congrats on a great trophy and very well earned with a bow non the less! Way to go!

Okay guys, Here is how the ceviche was made. This isn't always how I make it but we were mixing it up a bit and keeping it simple. We enjoyed some Peruvian ceviche a few weeks ago and commented on how large the chunks of seafood were. Hence us keeping things large this time. Ceviche is basically raw seafood, denatured (cooked) in citric acid (lemon/lime juice). This time we used the juice of key limes. Added sliced onions, sliced serrano peppers, sliced radishes, and shrimp/bass. For seasonings we just used fine ground black pepper, sea salt, and one dried and ground chiltepin chile. Place all the ingredients in a small bowl. Make sure the lime juice covers the seafood so it will "cook". Let sit refrigerated for about 30-45 minutes, mix again halfway through. you will see that the seafood becomes "tougher" as it overcooks. So depending on how large your chunks are, and how strong the acidity in your limes are, you want to adjust the marinating time accordingly. That's it!...eat with saltines, chips, or tostadas! Hope I made sense.

Very nice rig. Can't wait to see how she shoots for ya.

Great pic! Finding a fresh kill covered like that would be money!

I can only assume it was Kobe. (they carry it from time to time) Plus, it was probably good in size. The marbling is so prevalent through and through, and so fine, that the steak actually looks pink instead of red. (Google Kobe beef for more info and pics, as well as current $/#) You should see what that same steak goes for at a fine restaurant after its cooked. If you like prime, Kobe is better. If you're buyin'...I'm cookin'!

AJ's Fine Foods or the Seafood Market & Restaurant (both in Mesa)

I'll get with you guys later tonight to give the rundown on the ceviche. In the meantime, here is a pic my Brother put together from pics he took. (I'm contagious in the picture taking of food dept) enlarge for detail

Orlin!... NOW THAT WAS FUNNY!!!! I could picture you running to that darn garden hose!! LOL! :lol::lol:

This bush literally had thousands of Chiltepin peppers on it. (click on pics for detail)

Great top end on that bull. Now as far as a width measurement, that bull qualifies for taking the measurement at the tips of the main beams right?

Congrats on your purchase! Looks pretty sweet. I visited the Fred Bear museum when it was back in Gainsville Florida. Very impressive and a great collection of trophies, feats, awards, and photos.

WAY TO GO NICK! Now it's Matt's turn. Best of luck to him!

I used to use it quite a bit when I was chefin' in Guam. I guess I might have got burnt out on it as I don't use it much anymore. My Thai friend used to make it from scratch and his was more traditional and much much better that what is sold commercially. He used to put it in seafood dishes and it catered really well when paired that way. Lately I've been using Cholula as well as the old classic staple Tabasco.

I think its a good idea to go with what the author suggests. Kind of like two hunters shooting the same caliber/cartridge while going in deep on a backpack hunt. In case one of the hunters' rifles because inoperable, the other rifle is his backup and he/she has ammo for it already. Teamwork.

Really cool! I've only encountered a gila monster once. In Sabino Canyon on the N side of Tucson, many years ago. I remember that cool experience and you'll cherish that video more than you know in later years.

Happy Birthday! Hope you made the best of it and from the looks of your present, you didn't do too bad!

Sweet looking buck!

Much congrats Nate!