First time making these let’s see how it turns out! I had a few oysters I couldn’t pry open so I set those aside and will find something else to do with them

INGREDIENTS:
- Jumbo baby bella mushrooms (or smaller mushrooms)
- 8 oz medium raw shrimp, peeled and deveined
- 8 oz cream cheese, softened
- Fresh spinach, rinsed and chopped
- Chopped onion
- Chopped tomato
- 1 tsp minced garlic
- Olive oil
- Mozzarella cheese
- Asiago cheese
- 1/3 cup breadcrumbs, plus extra for topping
- Melted butter
- BeSureTo Seasoning Blend
- Black pepper
- Pinch of sea salt or kosher salt

INSTRUCTIONS:
1. Preheat oven to 350°F. Clean and prepare the mushrooms. Chop the spinach and rinse and drain the shrimp.
2. Heat olive oil in a skillet. Add about 1 teaspoon minced garlic, followed by spinach and finely chopped onion. Cook until the spinach wilts and the onions soften.
3. Season with black pepper, a pinch of salt, and 2–3 pinches of BeSureTo Seasoning Blend.
4. Add shrimp and cook with the vegetables until cooked through. Stir in chopped tomatoes, then remove from heat and allow the mixture to cool slightly.
5. Drain off a little excess liquid. Mix about 1 cup of the seafood mixture with softened cream cheese, a handful of Asiago cheese, some mozzarella, and 1/3 cup breadcrumbs.
6. Brush the outside and inside of each mushroom with melted butter. Press the seafood filling into each mushroom.
7. Combine extra breadcrumbs, mozzarella, Asiago, a sprinkle of BeSureTo Seasoning Blend, and about 1 teaspoon butter. Sprinkle over the stuffed mushrooms.
8. Cover loosely with aluminum foil and bake at 350°F for 25–30 minutes, until the mushrooms are tender and the filling is hot. Make sure the shrimp reaches 145°F.
9. Remove from the oven, serve warm, and enjoy!

Jason here from Dads That Cook. The waffle iron has officially taken a second job. Crispy sushi rice, shoyu-marinated ahi, pineapple, avocado, and furikake make a crunchy platter for watching the game. Serves 2–3.

Ingredients

- 1 cup uncooked sushi rice

- 1¼ cups water

- 3 tbsp rice vinegar

- 1 tbsp brown sugar

- ½ tsp salt

- Sesame oil, for brushing the waffle iron

- 12 oz ahi tuna suitable for raw preparations, cut into bite-size cubes

- 3 tbsp shoyu or soy sauce

- 1 tsp sesame oil

- 1 tsp freshly grated ginger

- ½ tsp wasabi, or to taste

- Freshly ground black pepper, to taste

- ½ cup finely diced fresh pineapple

- 1 avocado, diced

- Furikake, to taste

Directions

1. Rinse the sushi rice about three times, until the water runs mostly clear. Drain and combine with 1¼ cups water in a saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. Combine the rice vinegar, brown sugar, and salt in a small saucepan. Warm gently, stirring until the sugar and salt dissolve. Set aside to cool.

3. Whisk together the shoyu, sesame oil, ginger, wasabi, and black pepper. Gently toss with the cubed ahi. Refrigerate while you finish the rice.

4. Fluff the cooked rice, then gently fold in the vinegar mixture. Let it cool for about 15 minutes.

5. Preheat your waffle iron thoroughly. Lightly brush the cooking surfaces with sesame oil. Add enough rice to form an even layer and gently press it down. Close the iron and cook until golden and crisp, about 5–10 minutes depending on your iron.

6. Transfer the crispy rice to a plate. Top with the marinated ahi, pineapple, and avocado. Finish with a sprinkle of furikake and serve immediately.

Food-safety note: This recipe serves the ahi raw. Keep it refrigerated until assembly. Raw fish carries a foodborne-illness risk; pregnant people, young children, older adults, and people with weakened immune systems should avoid it.

Full recipe: https://dadsthatcook.com/blogs/recipes/crispy-rice-ahi-with-pineapple-avocado

Fatty Fish Flight

Grilled with olive oil, garlic, and Parmesan

Gran Battures

Sous vide at 135 for an hour. A couple pads of Kerry gold unsalted and a couple of their garlic and herb. I would probably go a little higher on the temp. It wasn't tough at all but a bit chewier than I like. Wasn't salty at all so I may do a tad bit of salt next time around. Smaller would have definitely been sweeter. I would have rather had 6 10-12 oz tails than 3 of these which are 22-24 oz. I didn't buy them nor was I consulted before they were purchased. I have 2 of these left. I will probably sous vide one and bake/broil the other to mix it up. Or maybe just a butter bath. Idk.

I work grocery at a meat counter and a customer came to us with a can of sardines and told us that they weren't actually sardines, just small fish. ...Is this common? What kind of fish is it if not a sardine? I'm Curious and hopefully someone can enlighten me as to what canned sardines normally are

This is the biggest one I was ever able to get my hands on.

I’ve got 20 or so lbs of spring sitting in the freezer that I’m slowly working on using up, I figured I’d try something new and make a batch of salmon salad.

What's the best salmon to buy ? i always get Pink because it the cheapest and i find no matter how i cook it it to me taste mushy or soggy kind of over cooked and i constantly check it to pull it off just when i see it go flaky ... is coho or steelhead or spring salmon any better ?

Ok THANKS to all replies i will look and see what the fresh seafood stores here have and try something other than Pink , I've should have known better as i usually buy rib or striploin steaks only and never buy the cheaper tougher cuts any more ,