Bucked the trend (no pun intended) at the Eklutna Tailrace last week. This baby landed after I lost four in a row (yeah, ouch) two days earlier. This guy had just entered freshwater. Ironically, I had a plane to catch to Kodiak in two hours so gave it to my good friend, guide extraodaire, and fishing buddy Rene Limeres (who took this nice photo) . I am sure we'll be savoring some steaks at one of the family Limere's famous house Bana & BBQs this fall. But I did manage to put two more in the freezer and smoker.
Next on the agenda: Kenai Kings, a boondoggle for a late run monster, coming up in less than two weeks.
Tuesday, July 10, 2007
|Photo By: Tina Rupp|
It was somewhat serendipitous coming across this recipe, as we have been growing Tatsoi this year in our garden, and Susie was successful bringing in the fresh halibut while we were in Homer two weeks ago. I did add my own character and substitutions but they were minor. Neither of us totally pumped on ginger, I just added about a teaspoon of powdered ginger to the sauce. Instead of five tablespoons of sugar I used four tablespoons of agave syrup. I touched off the top with a garnish of homegrown cilantro, a subtle and simple addition which really kicked it up a notch. Can't say that I made the best wine pairing, what was opend already at the time was a bottle of Bogle 2005 Old Vine Zinfandel, which is very fruity, jamming in fact, with just a touch of the zin kick that I like. Definitely will be buying it again (such a deal at about $12 at the Fred Meyer in Palmer) just would want something else, maybe a Pac Rim Reisling, to go with this meal.