Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: NEW RECIPE - Miso Maple Salmon à la Nobu
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Miso Maple Salmon à la Nobu, by Meathead
LINK: https://amazingribs.com/miso-maple-salmon-a-la-nobu/
Chef Nobu Matsuhisa is among the world’s most famous chefs. He specializes in Japanese food with a Peruvian twist and operates more than 50 Nobu restaurants around the globe, each of which serves his most celebrated dish: miso black cod. The fish is marinated in a mixture of sake, mirin, miso, and sugar. When broiled or grilled, it develops a thick, dark crust on one side, rich with savory caramelized flavors from Maillard browning.
Here’s his world famous miso black cod dish, reverse-engineered and simplified for home cooks as miso maple salmon.
John "JR"
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This looks awesome! I am confused by the technique though. If I'm interpreting correctly, it's being cooked over low direct heat...but we start by preparing for two zone cooking and never use the indirect zone? And it develops a Maillard crust on the meat side even though the skin side is down throughout?
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I've done miso Cod and miso Salmon and I agree wholeheartedly with Meathead's choice of salmon for this recipe. Cod is great, but Salmon is so much better for this.
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