Jump to content

Search the Community

Showing results for tags 'Halibut'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 2 results

  1. 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!
  2. Nothing fancy tonight and kind of bland on the photography front too - it's hard to photograph all white food. But since it's just me, I headed over to Harry's and wandered through the seafood section to see what was on sale. Wound up with a nice piece of halibut, a handful of sea scallops, and an artichoke. I know, weird combo. But it all sounded good. Started out steaming the artichoke until it was tender all the way through and then splitting it and removing the choke. Laid the halves face down on the gril for about 10 mins while I fought with the mayonnaise. (They were slightly over charred, but that scrapes off easily.) Put on the halibut and the scallops and cranked the temp to 500. 8 mins and the halibut was falling apart, so it came off. Flipped the scallops (which were sitting further off the heat), moved them closer to the fire, and gave them another 4 mins. A dollop of homemade garlic mayo in the artichoke, a squeeze of lemon, and some refrigerator cucumbers and onion. It was a weird combo but it was exactly perfect for tonight. And I still have an artichoke half left for lunch tomorrow.
×
×
  • Create New...