All i have to say is holy shit man.
looking at these pictures was honestly better than looking at porn.
Cut the ‘nub’ off the leek.
Chop up some leek-age. I use up toward the leafy part if I’m broiling or ‘accenting’ a dish. If the leek is a main part of the main dish (ie the focus), I tend to use the fleshy (ie white) end.
Well, if you’re gonna have ‘food porn’, you might as well have some ‘food foreplay’…
My favorite cajun seasoning… (I’m a dinosaur geek to boot…)
Sprinkle across the fillet.
Next, a little liquid smoke. Just a dash of this goes a long, long way. I use half a capful then filled to the top of the cap with water… maybe equivalent to a teaspoon or so.
Drizzle across fillet.
Thr0w teh l33ks on top and thr0w it under teh br0il3r~!!!111!
OK-- While the fish is doin’ it’s thang, put some corn, red pepper (diced), a diced hatch chile (or, your favorite chile pepper), and some of the leeks you chopped earlier into the steamer (in Maine, that’s “the steamah”).
You can sprinkle some of the cajun spice on there if you’d like. If not, some will mix on your plate from the fish anyway 
Steam.
your so cruel…making me so hungry every time i read this thread…keep up the good work
Steely I love your thread
DONE!
The fish will naturally just start to flake apart when it’s done.
Careful not to overcook! It will either burn or have a texture like rubber!
Money shots!
Glad y’alls are liking the dishes! Fish is my favorite to cook.
Fish heads, fish heads
Roly-poly fish heads!
Fish heads, fish heads
Eat them up, Yum!
For lunch today, the East meets the Mediterranean.
Cashew and Fig Chicken Stir-Fry
You’ll need:
Chicken breast
Sesame Oil
.5 c. Cashews
3 or so dried figs
Garlic Powder
Onion Powder
Soy Sauce
Ground Ginger
Stir Fry Vegetables (I used frozen French cut green beans, sugar snap peas, and fresh chop leeks). Broccoli would have been great, maybe cauliflower, carrots, mushrooms etc. You get the idea.
I’ve done this with raisins, dates, dried apricots, etc if you have those instead of figs.
I knew I was going to make this for lunch, so last night I put the chicken in a marinade and let it sit in the fridge over night.
Garlic Powder
Onion Powder
Soy Sauce
Ground Ginger
The soy sauce is enough that you probably don’t need salt at serving time, but that’s up to you
I just coat the chicken with a layer of each. Flip 'em around a few times and let it sit in the fridge (covered).
Heat up some sesame oil in a pan (EVOO if you don’t have sesame) and put in the chicken!
You’ll want to cut big pieces down. Mine were packaged as seen. Cooks faster and more evenly. Besides, you don’t want to stir fry a big assed chicken breast.
Keep the chicken moving!
Mine wasn’t cooking the way I wanted on the inside, so I cut it into smaller pieces.
It’s easy to overcook it, so be sure to keep an eye on it!
Take the chicken out when it’s just about done and drop in the stirfry vegetables. You may need to add a dash of sesame (or EVOO) oil.
Add in the cashews. Keep cooking vegs. The cashews will actually start to brown a little.
Chop up the figs into small pieces. Here you can see the progression.
Fig in Italian: ‘fica’
For my Italian fratellos-- I’m always looking for ‘fica bellas’