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Found 33 results

  1. Here's my most recent fish cook... .turned out fantastic! Smoked Salmon Recipe: 1 large salmon filet cut into 4 or 5 pieces 2 cups brown sugar 1/2 cup kosher salt 1 tablespoon black pepper Honey to glaze The day before: Mix your brown sugar, salt, and pepper together and cover the bottom of a 9x13 baking dish with it. Place your rinsed and dried salmon filets on top of the sugar mixture and then cover the top of the filets with the rest of the mixture. Cover and refrigerate for 8 to 12 hours. Cook day: Remove the salmon filets from the brine. Rinse thoroughly and pat dry with paper towels. Let sit on a rack at room temperature for two hours until the pellicle forms on the surface of the fish. Preheat your Kamado Joe grill to 150-160 degrees and add a couple chunks of wood for smoke. Lightly grease your grill and put the salmon filets on for 2 hours. Keep the lid CLOSED to keep your temperature down! Glaze the filets with honey for the last 30 minutes of the cook! Enjoy!
  2. Even with the phenomenal amount of lead time, I didn't think I was going to get an entry in this month due to many factors, not withstanding the fact that I kept changing my mind about what I would do could achieve. LOL We have a very dear friend coming to visit this weekend, so I used it as an opportunity to make some things on the Kamado that I had only previously made indoors and on the Weber Baby Q. These are hand-on-heart some of my absolute favourite recipes and I'm really excited to share them with you guys and I really, really hope that you try some of them. ESPECIALLY the pork skewers and satay sauce!! They are amazing! Infinitely better on the Kamado (as you guys would already know!) LOL ... and the lemongrass curry... it's such a flavour bomb ... and the fishcakes aren't too shabby either LOL . Seriously though - they're very authentic in flavour and texture. My intent was to challenge myself by making dessert in the Kamado and I thought that a brownie would lend itself beautifully. I have to admit that I ended up doing it in the oven for the sake of timeliness. The Kamado was well-busy pumping out a curry, grilled chicken and pork skewers! Maybe I can convince hubby that we need a Junior? ha haaa! The recipes are too authentic to be my own because I'm not Thai but they are truly delicious and from some of my favourite food bloggers and cooking channels, so I will let you know who from and maybe they'll become yours too? Prep commenced last night ... so here goes. Lydia’s Little Thai Banquet Menu Pork Skewers with Satay Sauce (by Pailin's Hot Thai Kitchen - YouTube) Fish Cakes with Dipping Sauce (by Pailin's Hot Thai Kitchen - YouTube) Coconut Rice (by Recipe Tin Eats - Recipe blogger) Lemongrass Chicken Curry (by Not Quite Nigella - Food and Travel blogger - with some adaptations by me). I have to mention that the idea of making the curry on the Kamado was inspired by Glenn's Aussie BBQ cooking channel on YouTube. The guy is a real character with some great recipes and techniques. Jaffa Brownie (Gemma's Bigger Bolder Baking - with adaptations by me) Pork Satay Skewers 450g pork loin steaks Marinade/brine (min 2 hours but preferably overnight) 1 1/2 teaspoons coriander seed (lightly toasted) 1/2 teaspoon cumin 1 Tablespoon lemongrass finely chopped (just the inside, remove the hard outer) 1 teaspoon chopped galangal 1/2 teaspoon turmeric (fresh or dried) 1/8 teaspoon white pepper 1/8 teaspoon cinnamon 1/8 teaspoon cloves 2 teaspoons brown sugar 1/2 teaspoon salt 1/3 cup coconut milk 1/2 Tablespoon vinegar 1/4 cup water Extra coconut milk for brushing when cooking Pound the lemongrass and galangal into as smooth a paste as you can using a mortar and pestle Add the toasted coriander seeds and grind Add remaining dry ingredients and grind Add wet ingredients and mix through With the steaks, cut them down the centre along the length of the steak and then slice into 1/4 inch / 6 cm pieces Marinade overnight if possible Next morning Soak your skewers (if bamboo) in water for a couple of hours Skewer 3 pieces onto each stick and try to get one piece with the fat strip on it, per skewer I bbq’d these direct on the kamado with all the coals pushed to one side and the cast iron grate in the lower position. Baste one side with plain coconut milk and placed basted side down on the grate and then baste the other side that is facing up. Peanut Sauce (also amaaaazing just served with veggies) I implore you to try making this!!! 1/2 cup roasted peanuts ground up rough in the food processor 2 Tablespoons lightly toasted white sesame seeds 1/4 cup coconut milk Plus 1 cup coconut milk 1/3 cup curry paste (either red or Penang) 2 Tablespoons brown sugar 2 to 3 Tablespoons tamarind juice (I soaked a 1/16th block of the package pictured in a small bowl of boiling water for 15 mins and then mushed it up using my fingers until there was nothing left to squeeze out and then strained out the solids to end up with the liquid). a splash or so of Fish sauce to taste Put 1/4 cup coconut milk into a small pot and reduce by half Add curry paste and cook, stirring until it's thickened and the red oil starts to separate (about 5 mins) Add the other cup of coconut milk and peanuts and sesame and stir until well combined Add sugar and tamarind juice Add a couple of splashes of fish sauce Simmer and keep stirring until thickened. Keep stirring, otherwise it will catch Taste and check whether extra sugar or fish sauce is needed for balance Mine sat for a while whilst I did all the other stuff so it was quite thick when I went to serve it, so just add some water and heat it up and it will be perfect Fish Cakes and Thai dipping sauce Dipping sauce 1 big red chilli (mild for flavour) 1 - 2 small Thai chills (spicy for heat) 3 cloves garlic 3 Tablespoons water 1/3 cup vinegar 1/2 teaspoon salt 1/2 cup sugar To serve: 1 tablespoon finely chopped cucumber 1 tablespoon ground roasted peanuts 1 tablespoon finely chopped purple shallot (I left this out because of an allergy) Blitz first 7 ingredients in blender Heat on stove, stirring until thickened (3 to 5 mins) Allow to cool Just prior to serving, add cucumber, peanuts and shallots (and a bit of water to loosen up if needed) Fish cakes 350g tender white fish (must be very cold from fridge) 2 to 3 Tablespoons red curry paste 1 egg yolk 1 teaspoon sugar 1 teaspoon fish sauce 1/2 cup green beans chopped into small bits 1/3 cup Thai basil (spicy) 4 -5 kaffir lime leaves finely shredded (I substitute with lemon myrtle leaves because I have a tree) Blend up very cold fish and curry paste, egg yolk and sugar in blender until well combined and mixture is bouncy (doesn't take long at all) Transfer to a bowl and combine remaining ingredients with a spatula Using wet hands and tablespoon, form into small patties and then shallow fry in something like rice bran or peanut oil. If you have dry hands, you will end up with a sticky mess and wasted ingredients). Pan fry until golden brown. Coconut rice The secret is using coconut powder (not coconut milk!) and kaffir lime (or lemon myrtle) leaves. Coconut powder makes the rice light and fluffy without the residual gunk on the surface you get from using coconut milk, and the kaffir lime leaves is the secret ingredient that gives this rice that special aroma. 1 cup jasmine rice (or long grain) 1 1/2 cups water 1 packet coconut milk powder (1.75 oz / 50 g) 2 large or 3 small kaffir lime leaves , crumpled in your hand (I used lemon myrtle from my tree) 1/2 tsp salt 3/4 tsp sugar 1 tbsp desiccated coconut , toasted, to garnish (optional) - I just topped with a little finely shredded lemon myrtle leaf that I had set aside for the job 1. Combine all ingredients in a saucepan over high heat. 2. Place lid on (clear glass lid is good if you don't have x-ray vision) 3. When it comes to the boil, (watch it, you don’t want it to boil over), turn the heat down to low so it is simmering gently 4. Leave to simmer for 12 to 15 mins or until all the liquid has been absorbed 5. Remove from the heat and rest for 5 to 10 mins 6. Fluff with a form and garnish with toasted coconut or extra shredded lime leaf, if using and then serve Lemongrass Chicken Curry 500g chicken thigh (which I pounded slightly to even out thickness) prior to grilling on cast iron grate in lower position at 200C 2 sticks lemongrass Coconut or peanut oil for frying 1 onion, peeled and chopped fairly small dice (or four purple shallots as shown above) 2 cloves garlic, peeled and sliced 1 inch ginger, sliced 4cm stick of turmeric, peeled and chopped into small bits 1 - 2 small chillies - sliced 2 tomatoes - chopped (I forgot to include them in the photo) 2 tablespoons fish sauce 1.5 teaspoons sugar 1 cup water 1/2 cup coconut milk (optional) I added some tofu puffs which are amazing flavour explosions because they're like curry-sauce-absorbing-sponges, as well as some baby corn and snow peas . Split the lemongrass sticks in half horizontally and bash the cut side with the blunt end of a knife. Place the onion, garlic, ginger, turmeric and chilli in a mortar and pestle or a food processor and bash or process away. I set up the kamado with half coals on one side to create direct and indirect zones and then placed the wire grates in the top position I added coconut oil to a cast iron low skillet with a lid and fried the paste mixture until fragrant and then added the corn Add the lemongrass and tomatoes. Then add the fish sauce, water and sugar. Simmer for 20-30 minutes covered. Add snow peas and and tofu 5-10 mins before serving Set aside Cook off the chicken thighs in lower position as described above and then chop and add to the curry. Jaffa brownie Jaffa Brownie My grand plan was to make this on the Kamado but I was creating a rod for my own back, so that didn't happen. I’m definitely not going to tell you American peeps how to make a brownie because I’m sure you all have handed-down family recipes far superior to mine, but my twist is to add the microplaned rind of an orange to really lift the flavour. Choc orange is one of my favourite dessert flavour combos. I would really love if you would try some of these recipes and let me know if you do and what you think of them. Bon Apetit.
  3. Went salmon fishing in Lake Michigan off the coast of Sturgeon Bay, Wisconsin. Decided to make a video. https://youtu.be/GXtFgRlHdSk Dry Brine: 1 cup salt 1 cup brown sugar 1 Tbsp black pepper a bunch of fresh dill Directions: 1) Dry brine salmon overnight using Dry Brine ingredients. 2) The next day, rinse off salmon and pat dry. 3) Air dry for 2-3 hours or more to form a pellicle on surface. 4) Smoke between 150-180 degrees until done (~2 hours) using a lighter wood such as alder or cherry wood.
  4. My son and I went fishing yesterday and came home with some thick pieces of King Mackerel fillets. Mackerel is an oily fish that’s perfect for smoking. We binned the fillets for 6+ hours before firing up our Kamado Joe. The target temperature was 180-200F (measured it at the grill) and because I'm pretty new to using the ‘Joe, I managed to overshoot our target… by a lot. It took an hour to get the temperature to come down from 250 to 210F. That's when we opened it up, added three smallish chunks of apple wood, installed the indirect heat stones, and closed the top. While waiting for the temperature to recover we took the fish out of the fridge, and dried them with paper towels. The temp was 170F when we put the fish, skin side down, on the grill. The KJ stabilized at ~180 and after 2.5 hours, the fish reached the desired internal temperature of 140F. The Mackerel was excellent, moist and mildly smoky. As expected the skin wasn’t crispy at all so we easily scraped it off before eating. The next day the leftovers where turned into a dip that we ate with cut up veggies. It was even better than the first meal. Full disclosure, we used blue bag Kingsford charcoal for heat. It did a good job of holding the low temperature we were looking for.
  5. I am not a fish eater, but would like to acquire a taste for it using my kamado. Do you guys have any suggestions for this endeavor? Cookbooks, receipes, videos, personal experience, etc.
  6. What's your feeling on using a rotisserie to cook fish like Salmon, Halibut, Tuna, etc... I haven't seen any benefit to using rotisserie fish to cook fish with the exception of skinless cuts from Costco. The rotisserie helps to provide an even cook without burning the bottom of the fish. Generally speaking, the fish is never on the grill long enough to benefit from self basting. There's doesn't appear to be any real benefit to using a rotisserie to cook most fish. What do you guys think? Are there scenarios where using a rotisserie to cook the fish would be beneficial?
  7. I seared this swordfish steak and then topped it with a reduction of balsamic vinegar, orange juice, and a little Jack Daniels Tennessee Honey... check it out!
  8. I am NOT a fan of cooking whole fish. There is some mysterious attraction to having a whole fish plated with the head on. In my opinion, THIS is the last time this fish will look appealing in any way. Once it goes to the heat, the color fades, they eye clouds over and it loses most of its visual appeal. I LOVE FISH. I love cooking it. I love eating it. I'd just rather have a big fat filet or some sort whether it be salmon, a tuna steak, swordfish, mackerel, sea bass, roughy, trout, large mouth bass, or whatever it might be. I cooked this one today to make a video of the process. I slit the upper side of this one and stuffed in some lemon slices. I squeezed lemon juice over the whole fish and in the cavity as well. I stuffed onion, rosemary, and dill inside the cavity. I salt and peppered the outside of the fish and drizzled it with olive oil before roasting it on the grill at 425-450-ish for about 30 minutes until it was done. It tasted great but it was visually unappealing (to me) after it was cooked.
  9. Got fish? If you have a whole one give this a try!
  10. Good morning all. I didn't take any pictures but I'll post a short summary anyway. I went to the store in search of wild-caught salmon but they had none in stock. They had a decent price on fresh, whole, cleaned trout (rainbow). Here's all I did to them: quick rinse, pat dry with paper towel, garlic salt sprinkled inside the gut cavity and outside. I prepped my Akorn for low-temp cook with apple chips, lit the coals in one center spot and put the deflector in place (I light with a cotton ball soaked in EverClear - it lights well and is very clean). Once my grill level temp hit 170°F I closed the vents down nearly all the way (temperature monitored via Maverick Redi-Chek model ET-733 with only one probe in place mounted to the cooking grate). I put the trout on the grate when grill temp hit 185°F. It stayed on the grill for 90 minutes during which time the temp slowly climbed to around 215°F. It finished up way too late last night for dinner so I wrapped it up and put it in the fridge after tasting a few small pieces. The flavor is very nice - just enough salt, noted smoke without it overpowering the delicate flavor of the trout. My wife expressed her delight and amazement that such a simple process can produce such excellent flavor. For tonight's dinner I'll start the Akorn similar to how I did last night and put the fish on for around 30 minutes to re-heat it and deepen the smoke a little. I'll post a picture or two of that process later tonight. Cheers!
  11. Dry brined overnight, on first thing this morning. I've been so busy today I didn't even get a chance to try any.
  12. Cod Fish and Udon Noodles Tired of the same meals night after night? - Try this simple but hearty hot meal of wild caught Alaska cod served on udon noodles that have been cooked with bok choy, mushrooms and garlic in a flavorful sauce. This dish I put together with my son is as good as the udon bowls I have eaten in Japan. It’s a winner! This recipe fed 3 people generously with some left over. Ingredients: 1.5 pounds cod fish 12 oz dried udon noodles 1.5 lbs bok choy – stem removed and coarse chopped 8 oz mushrooms sliced 2 toes garlic minced 1 cup reduced sodium chicken stock Togarashi Japanese chili pepper based seasoning blend or equivalent (see below) The Sauce (mix well the following): 7 Tbs low sodium soy sauce 3 tsp sesame oil 3 tsp mirin 1 tsp sugar (add up to 1/2 tsp more at end if needed) Couple of pinches of powdered ginger The Picture Gallery (cooking details are below) Chicken Stock and the Sauce Mix Chopped Bok Choy Mushrooms & Garlic Boiling the Noodles Cooked Udon, Drained & Rinsed Veggies, Broth, & Sauce Getting to Know Each Other Final Udon and Veggies Mix - Ready to be Served Seasoning the Cod The Pan Sauteed Cod The Cook Boil udon noodles according to package directions but cook only until “al dente”. Drain and do a quick rinse to remove excess starch and reserve noodles for later. Rinse and dry fish. Rub with sesame oil. Season fish with Japanese tograshi seasoning or alternatively with a cajun seasonng blend or equivalent. Cook fish in hot pan in light layer of cooking oil until outside is crusty and fish is just cooked to 145 degrees internal. Remove to plate and place in warm oven. . If some of the fish sticks in the pan and breaks apart - no worry - scrape out the crispy bits and fish pieces and add them to the fish plate. They are excellent sprinkled on the udon. In a large wok or suitable pot using high heat add a tablespoon or two of cooking oil and bring it up to temperature Add bok choy and mushrooms along with the garlic and stir fry on high heat for a couple of minutes until bok choy turns a nice color and it and the mushrooms are getting their initial cook. Add the broth and the sauce and bring to boil. Reduce heat to low and let simmer until all flavors are well incorporated. Add reserved noodles to pot and raise heat. Stir gently to mix well and cook for about a minute. The starch from the noodles will add some thickening to the sauce and a lot of the sauce will be absorbed by the noodles. Some sauce will remain. Taste and if necessary adjust flavor by adding suitable portions of any of the the sauce ingredients you might wish. For example, I added an extra teaspoon of sesame oil, an additional squirt of mirin and 1/4 tsp more sugar to get it just right. Immediately serve the udon in a bowl and add warm cod fish pieces on the top. Offer additional togarashi seasoning to sprinkle on the dish if desired. The cod can be eaten from the top of the noodles or if desired flaked into the noodles. Break out the chop sticks, pour a Japanese beer and enjoy!
  13. When I went to the fish market to buy the Pompano they also had some nice looking Halibut fillets some I bought one of them as well. Now living in Southern California I have no problems finding fresh made tortillas either at the store or at the local Tortillaria. This wasn’t always possible as I was born in California but my parents were from Nebraska. When I was 5, in the early 60's, my parents moved back home to Nebraska. There was no Mexican food to be found anywhere back there at that time. We had all grown to love Mexican food when we lived in the East L.A. area, and still craved it back there. But there were no Mexican restaurants, not even a Taco Bell (if you can consider that Mexican food), and none of the stores had any Mexican ingredients. Even though she wanted to eat it as well, my mom kind of hated making it for us as she had to make everything from scratch. (On top of working full time) She had called back to California and had gotten all the recipes from our neighbor (Delores Reyes) and she would enlist us boys to help. This is how / why I learned to cook, as Mexican night was looked forward to with much anticipation and everyone was happy when we ate it. She finally got a job as a buyer at a local super-market and was able to order in tortillas and refried bean to make it easier so we started having it more often. For this reason I decided to make my own tortillas. (Well kind of. I cheated and purchased a 3 lb. bag of Masa Fiha Para to use) OK back to my cook. I started out by making some of my Mexican Style Slaw. (Recipe is here: http://www.kamadoguru.com/topic/18547-mexican-style-slaw-with-cilantro-lime-creama/) I cut the fillet into fourths and sprinkled on some Tajin seasoning and let it rest while I got everything else together. The fillet was 1.45 lbs. but still was rather small so I broke out the smallest grill I have, my Jumbo Joe. I moved over a lower table and started up a half chimney of lump. And after if got super blazing hot I dumped it in the Weber charcoal tray. I put on the lid and after it cooled down a bit I put on the fish. While they are cooking I made up the tortillas. Halibut is done. I start to make up my tacos. I made this up like I’d get them from a local Taco Stand or Food Truck might serve them. Start with the Halibut. Now add cheese and slaw. Add some Tapatio hot sauce, Now crack a cerveza and we’re ready for the Money shot. I’m Happy!
  14. You all saw my Mango Habanero Salsa in the other post so here is how I used it. For the Sweet and Savory Sautéed Brussel Sprouts here are the ingredients. Notice that I’ve already cleaned and halved the sprouts, than sprinkled them with Basil infused EVOO, Fresh Ground Sea Salt and Fresh Ground Black Pepper. Take 1/2 cup of apple cider vinegar and warm on medium heat. Once it’s almost ready to boil add 1/2 cup of crasins. (dried cranberries) (I thought I had some but ended up having to settle for raisins) Let these sit for 15 minutes to plump them up. Drain and save. Now spread the sprouts out on a lipped cookie sheet and roasted them at 375 for 25 minutes. While they cook I fried up 4 slices of thick cut bacon. (Crumble or dice them to add later) Add 1/2 a red onion to the pan and sauté until they wilt. Add 1 teaspoon on minced garlic. Now add the bacon back in and the crasins or raisins. Here are the sprouts after 25 minutes in the kamado. Add these to the skillet, stir until hot and then serve. And finally for the Fried Pompano here is the fish before filleting. And after Here are the fillets. Normally they leave the skin on this fish so I left the skin on one to see what the difference would be. (In fact this fish is very often cook whole) I drizzled on some citrus infused EVOO, spread that out and then some Fresh Ground Sea Salt and Fresh Ground Black Pepper. Now I took a C.I. skillet and heated up 1 tbsp. of citrus infused EVOO and then added 2 tbsp. of butter. Added the fish and fried for 4 minutes. Flipped and another 3 minutes. And now plated with a nice Rose’ wine. Here’s the Money Shot below. Oh Yeah!
  15. Hi Gurus, I just wanted to show you an interesting meal form the other night. Wild Cod was rubbed with olive oil and dusted with Kamado Joe Vegetable and cooked to an IT of 140 F. All of the chicken thighs were dusted with Meatchurch Honey Hog. One of the thighs was also dusted with Oakridge Ghost Pepper rub, hey, I like spicy! The chicken was cooked at 300 for 45 minutes. A special thank you goes out to my friend Ricardo for turning me onto the Rubs.
  16. Hey JOE fans! I'd like to help you roll into the weekend by offering up this OUTSTANDING Barbecue Grilled Swordfish Steak recipe and technique for you to try! This recipe takes grilled fish to a whole new level! Time to get your JOE ON! Kamado Joe Barbecued Swordfish Steaks Ingredients: 2 nice sized swordfish steaks Marinade- 1/4 cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon rubbed sage 1/2 teaspoon salt 1/4 teaspoon black pepper Rub: Your choice of barbecue rubs (I used Kamado Joe Smokey Paprika) Finishing Glaze - 1/4 to 1/3 cup barbecue sauce (http://www.ebestbarbecue.com if interested in the Smokey Mountan Finishing Sauce) 2 tablespoons whiskey Directions: Rinse and thaw (if frozen) the swordfish steaks. Combine the marinade ingredients and place in a ziploc bag with the swordfish steaks. Marinate in the refrigerator for 2 hours, turning the fish occasionally. Setup and preheat your grill for high temperature direct and indirect grilling. Remove the fish from the ziploc bag and drizzle remaining marinade on top of fish. Dust fish lightly with barbecue rub. Grill for approximately two minutes per side and then move to the indirect side of the grill. Glaze with the barbecue sauce and whiskey finishing glaze and let cook until the fish reaches an internal temperature of 140-145°F. Remove from grill and let rest for 5 minutes. Serve and ENJOY!
  17. DerHusker

    Talavera

    While we were in Sedona we only dined out 4 times. (1 dinner, 1 lunch and 2 breakfasts) One of the reasons was to save some money . Those of you who've been about a while have seen pictures of my patio and you know I collect Talavera pottery or more specifically fish. Well with the money we saved not eating out we were able to add to my collection with this nice shark. Here it is placed on my wall. Thanks for looking.
  18. So how do you guys smoke whole fish on your Kamado? Not filets but cooking the whole enchilada. The fish basket that comes with a handle doesn't quite work since I can't close the lid all the way. Are you guys using planks or salt blocks or is there something that works better? It the past, I've just used some salt and lemon slices stuffed into the fish when grilling on the weber. Has anyone done a salt encrusted whole fish?
  19. We're going to some friends house and I wanted to bring the Dip. Down here ceviche fits that bill nicely. Here is the fish after soaking in Lime juice overnight. Notice the nice opaque color. Here's the veggies that it mixes with. everyone in the pool and back in the fridge for the flavors to marry. So Good!
  20. Fish Night Detour Today was too busy with work and things ran over well into the dinner hour so cooking the planned chicken meal on Joe did not work out. This was a quick detour that turned out quite nice and was diet friendly and good for you. Six IQF skinless cod fish filets (2 lbs total) cold water quick thawed and lightly seasoned with a Cajun blend and pan sautéed on high heat in a ceramic pan in a small amount of Nutiva organic red palm fruit oil. When the fish had browned nicely on both sides and was just shy of being done I squeezed some lemon over it (not too much) and it was removed to the serving dish to finish its cooking. To make a special sauce (a capers-dashi-white wine reduction), I deglazed the pan with some nice chardonnay (not too much) and added chopped green onion, a good amount of capers and cooked that down adding more chardonnay as needed. The secret flavor ingredient idea I had (that worked really well) in this sauce is adding Hondashi dried bonito granules. It makes this more than just a wine reduction. I wanted just enough sauce to coat the fish and have some on the serving platter. To tighten the sauce, a pat of butter was swirled into the pan. Turn off heat and add a large measure of chopped flat leaf parsley into the pan and mix well. Spoon over the fish and serve immediately. Enjoy immensely. The sauce was plate lickin good - I wish I had made more of it. The primary side was cooked fresh spinach. I used my homemade buckboard bacon (http://www.kamadoguru.com/topic/14885-smokehowze’s-pork-butt-bacon-buckboard-bacon/?p=173493) as the main flavoring. Chopped onion and garlic were sautéed with the bacon cut into cubes and some olive oil as needed. Add the spinach, some water and let it wilt and cook down – fresh ground black pepper as needed and a dash of bitters (optional). The flavor with the smoked homemade bacon was beyond expectation. Despite the butter in the pan sauce for the fish, overall I rate this as a healthy meal as the buckboard bacon is much much lower fat than belly bacon. The red palm fruit oil (not palm kernel oil) contains the highest amounts of vitamins A and E of any plant-based oil through its high content of carotenes and numerous tocotrienols. It tastes good too on the food and contributes to the rich color. Sauteed Cod & Fresh Cooked Spinach The Smoked Homemade Buckboard Bacon The Spinach Fixings The Fish Pretty Looking,Tasty, and Good For You Thanks for looking.
  21. Couldn't trust the weather around here this afternoon and needed to get something on the table swiftly. Quick thaw time and it as game-on. Our plates .....fish, shrimp & sweet potato fries. Go-to seasoning on the fries. Unfortunately....no charcoal was harmed in this venture. :(
  22. After we got home from La Jolla I prepared to clean the fish. I started with the Tuna. Normally they clean the fish at sea where you can throw the carcass overboard after you get the fillets. (Your trashcan will never be the same after you put the fish carcass in it) Because they went out 41 miles they got back late so they brought back whole fish. So I started out by wheeling my big gasser over to hang over the grass. (I didn’t want the blood to be dripping on my patio) Brought out the cutting board and any knives that I thought I might need. (I sharpened them first as sharp knives are essential for this process) Took the ice bags off the fish and the Tuna out of the ice chest. If you don’t want to know how to cut the fillets off a Tuna then you can skip the next batch of photos. Started by making the first cut starting just in back of the eyes and cut around the pectoral fin and then back towards the head in a lazy “V” shape. Now cut along the dorsal fin all the way down to the tail. Now cut back up the underside along the fins all the way to the first cut. Now grab hold of the skin and pull it back all the way to the tail and cut it off. Now cut along the blood line in the middle. (You can see it just to the right of the blade) Now on the bottom. If you cut deep enough along the dorsal fin the top fillet should be able to be pulled out by gently sliding your fingers along the dorsal fin and spine. (Deepen the cut if need be) I set this aside and cut out any residual bloodline that the first cut left. Now I cut it in half so it will fit in a gallon zip-lock bag. Now for the bottom fillet you repeat the above process. (The top one is much easier) And now repeat this on the other side. Now for the searing of the Tuna fillets. (I seared almost all of it as this is one of the best ways to preserve the meat for future use) I get all my ingredients and plates out and started heating up my C.I. griddle. Once the C.I. griddle is smoking hot (heated 10 to 15 minutes) I spray the fillets with a light coating of OO. (Just enough to make the seasoning stick) And then dredge them in the Seto Fumi Furikake. (Note: I was ruuning low on Seto Fumi Furikake so I mixed up what I had with some Salmon Furikake and some Wasabi Furikake. It was still very good) And place them on the C.I. griddle for just 10 to 15 seconds per side. After 10 to 15 seconds I flip to the next side. And the next side And it’s done. I sear the ends now And place it on my waiting clean plates. Repeat until they are all done. Once they all done I place them in the freezer to firm them up for cutting and freezing. I cut two for them for appetizers and froze the rest. Look at the nice color. (Yellow Fin isn’t as red as Blue Fin Tuna is) Yum!
  23. After the Tuna I cleaned the Dorado. (Also known as Mahi Mahi but in Mexico they are call Dorado) Here are a few pics. I started out by wheeling my big gasser over to hang over the grass. (I didn’t want the blood to be dripping on my patio) Brought out the cutting board and any knives that I thought I might need. (I sharpened them first as sharp knives are essential for this process) Took the ice bags off the fish and the Dorado out of the ice chest. If you don’t want to know how to cut the fillets off a Dorado then you can skip the next batch of photos. It’s much like cutting up the tuna. Start by making the first cut starting just in back of the eyes and cut around the pectoral fin and then back towards the head in a lazy “V” shape. Now cut along the dorsal fin all the way down to the tail. Now cut back up the underside along the fins all the way to the first cut. Try to avoid the stomach as there is nasty such in there. Now grab hold of the skin and pull it back all the way to the tail and cut it off. (You may have to get it started with the knife before you can grab it) Now cut along the blood line in the middle. As Dorado are so thin I was careful not to cut too deep on the initial cut along the dorsal fin. If you cut to deep the first time the meat can come loose when you rip the skin off. Once you're deep enough along the dorsal fin the top fillet should be able to be pulled out by gently sliding your fingers along the dorsal fin and spine. Now I cut out any residual blood line and cut it in half so it will fit in a gallon zip-lock bag. Now for the bottom fillet you repeat the above process. Unfortunately the bottom is much harder as there are bones you have to cut out of it. And now repeat this on the other side. Now I took some of the fillets and cut them to size. Sprinkled on a generous amount of Tajin seasoning (thanks Jack) and placed them on the kamado. It was approximately 400 degrees. I let them go for approximately 2 to 3 minutes per side. (You don’t want to overcook them) Cut the pieces up into taco size pieces. And made one of the best fish tacos I’ve ever had. (Fresh tortillas, fresh Dorado, fresh cut cabbage, fresh Pico de Gallo, Mexican cheese, White sauce and Tapatio Hot sauce ) Oh Yum! Thanks for looking.
  24. I start out with 1 good size (approx. 3/4 lb.) filet and chop into ½ x ¼ size pieces. I place that into a non-reactive bowl and squeeze the juice of 5 limes and 2 lemons into it. (Enough to cover the fish completely) Let this marinate for a minimum of 2 hours but 4 + is better. Here are the other ingredients. ½ Cucumber (Peeled and then diced) 1 Jalapeno (Remove seeds and finely diced) ¾ Medium Onion (Diced) 3 cloves of Garlic (Finely diced) 1 Tomato (Use only the firm parts, remove seeds and finely diced) 1 bunch Cilantro (Finely chopped) A little freshly ground sea salt A few squirts of Cholula Hot Sauce And here they are ready to include into the fish & lime/lemon juice. Everyone in the pool Served up and ready to eat Oh sooo good!
  25. The actual name of this post should be "eking success from the jaws of failure". IN the interests of being totally honest about my 30 days of grilling, I have to post my fails as well as my successes, so here you go. I started the grill mid-morning with the intention of making a long, slow simmering tomato sauce out of the bits and pieces left in the fridge. I had some cherry tomatoes, a can of San Marzano tomatoes, an onion, some mushrooms, a red bell pepper, some garlic, some carrots, and a generous shake of pepper flakes. Settled the grill at around 400° and checked it about every 40 mins. At close to 2 hours, most of the liquid had cooked off, so I added another can of water, gave it a stir, and set the timer for 90 mins. At 90 mins I went to check and found this: Absolutely charred, scorched, blackened - I'm still hoping I can actually clean the dutch oven. I did actually manage to salvage the middle bit by spooning it out very carefully and not scraping at the bottom or sides. I had planned to use the sauce with some shells for a baked stuffed shell, but that wasn't happening. Instead I pulled out the 3 large swai filets we bought at the Asian market on Saturday. I've never cooked swai before, but all my reading said it was a fairly bland fish. So I rubbed it with dijon mustard and breadcrumbs: On to the grill at 425° for 7 mins. I flipped the first one after 4 mins and lost the crust. So I waited a few more mins for the others. 6 mins on the other side: And then served with lemon and a side of the veggie mix which actually turned out to taste a lot like a caponata (except without the eggplant). All in all, I'm not displeased with the cook, although I am disappointed with the sauce debacle. Also I have decided that I don't like swai. The flavor is fine, but the texture of it is mushy. I noticed it a little bit at the market when we tasted a sample, but I thought that might be the frying it, you know, at a sample table. But even when grilled and on the thin ends where it got a little dry, once you chew it, it's just mush. I ate most of mine, but will be leaving the rest for H. And thus ends Day 2.
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