Land and Sea Friday

The one thing I get a little greedy about is food.  When this happens, I tend to go Asian because usually, it's traditional to have several dishes.  Or, I visit both the land and the sea.  Double bonus tonight.


Fresh Oysters on the half shell with champagne vinegar mignonette sauce
I purchased a variety of oysters as recommended were freshest by my guy at Uwajimaya
Penn Cove
Kumamoto 
Quilcene
Serve with Ina Garten's Mignonette Sauce
The Kumamotos were the best.

Ginger and Soy Chilean Sea Bass
My original plan was to marinate this in miso, but alas, no miso was to be found in my fridge and having just returned from the store, I was just going to have to improvise instead.
2 pounds Chilean Sea Bass cut into smaller filets
4 tbsp light soy
3 tbsp Mirin
2 tbsp sugar
2" piece of ginger, thickly sliced, smashed, and chopped
3 scallions, sliced
1 tsp sesame oil
1 tsp canola oil
Place everything in a plastic zip lock bag and marinate for several hours.  We grilled the fish on the on bbq outside.  Once again, sea bass is king.

Kobe Style Tri Tip Steak with Thai Marinade
This little marinade is one of my "throw everything you got at it and it can't turn out bad marinades".  Uwajimaya carries Kobe style beef which is domestically raised, however not in the same tradition as the Japanese version.  But it is well marbled and very tasty.  
2 lbs Kobe Style tri tip
1 garlic clove, chopped
1" piece of ginger, smashed and chopped
1 lemongrass, smashed, and chopped
1 shallot, chopped
1/4 chopped cilantro
about 20 Thai basil leaves, roughly chopped
1/4 cup Veri Yeri Teriyaki sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp canola oil
1 tbsp sugar
Mix the marinade well, place everything into a large zip lock bag, and massage marinade into the meat and let rest in the fridge for several hours.  Grill over high heat on the bbq.  You will have to cook this cut a little longer with all the marbling so that the fat melts into the meat.