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Found 7 results

  1. So what did I think of when John gave us the 4 random numbers that included Tofu? Well my first thought was “can we get some new numbers”! I then thought about it some more and came to the conclusion that these ingredients were truly an example of a “Chopped” basket. I must admit I’ve never made it and hardly ever eat it. That may change after eating this dish. I started thinking about what I could make and came up with some ways I could use all these ingredients in in a dish. Sriracha was easy as I use it quite often. Corn? No problem here either. Apples gave me a slight pause but then I thought of using it in a slaw so I was good. No, tofu was the problem, so I thought about tofu and what it’s like. It’s like a geometrically shaped meat substitute. Kind of like Spam but without any actual meat. So how do I normally use Spam? Well I don’t use it very often but when I do it’s normally in a sandwich. A tofu sandwich didn’t sound like a winner, but then I remembered seeing something on Diners, Drive-Ins and Dives where the cook used plantains as the bread which I’m dubbing the “Planwich”. Plantains instead of bread. Link: http://www.foodnetwork.com/restaurants/il/chicago/the-jibarito-stop-restaurant.html Now that was the ticket and I also decided to use Sriracha in all 3 dishes. The first thing I did was prepare the tofu. Now I don’t know much about tofu but I do know that you need to get the moisture out of it so it can soak up whatever seasoning / marinate your using on it. I drained the liquid off and then sliced it up. Next I placed the slices on a double layer of paper towels and covered with another layer. I then place a 9 x 13 pan on top and pressed down to push more of the liquid out. (Note: I did this twice as the paper towels were completely soaked the first time) Next I made up a Sriracha Honey Marinade. Here are the ingredients. Stirred. I spread out some marinade on a 1/4 sheet, placed on the tofu and then covered each piece with the rest of the marinade. I covered this with foil and let it take a nice long rest. Next I went about making the bread for my Planwich. I took a plantain and cut the ends off and peeled it. I cut it in 2 and fried them in some preheated oil. I placed them on a plate with some paper towels to cool. I then took them and smashed them with a large smooth bottom pan. and then fried each one again. (Like a tostones) I then placed each one on a plate with some paper towels to cool. I then made up my Mexican Slaw using the apple in lieu of the jicama. (Link to recipe: https://www.kamadoguru.com/topic/18547-mexican-style-slaw-with-cilantro-lime-creama/) Apple cut and cored and then grated. Everybody in the pool and then stirred up with some Sriracha Cilantro Lime Creama. Now I took the tofu out to the grill. I placed them on my searing grate. (Note: I would have set it up differently but I was going to make pizza afterwards so that was why it’s set up this way. As it turned out, I didn’t have time for the pizza.) After approximately 10 minutes it looked like this. I look them off the grilled and on to a plate so I could now glaze them. I took what was left of the marinade and added some more honey, Sriracha and ponzu sauce and pour it onto a hot griddle and let it start to caramelize. Placed all the tofu pieces in the sauce and let it cook for 1 minute. I flipped them and repeated for another minute and here is what they looked like. I sliced up some tomato and red onion and made up some Sriracha mayo. I took one of the plantain slices and spread on the mayo and placed on the tofu and then the tomato, onion and some lettuce. And finally I made up the Mexican Street Corn (Esquites) with Sriracha Mayo Here’s my corn. I took 3 ears like this and cut off the kernels. I added 3 tbsp. of butter and 1/2 cup of finely chopped cilantro and stirred. As my 90 year old MIL was also eating this I took my serving and mixed in the balance of the Sriracha mayo that I had made up. (No Sriracha for her) Here is everything plated up with a Negro Modelo. This did not suck! In fact it was absolutely delicious and I would definitely make this again. Thanks for looking.
  2. As you probably know by now, Chick-Fil-A is replacing their semi-famous cole slaw with a kale salad. At least they were kind enough to publish the cole slaw recipe, although it's not exactly a state secret: 4 teaspoons vinegar ¼ cup sugar ¼ teaspoon dry mustard ¼ teaspoon salt 1 cup mayonnaise 2 bags (10 oz bags) fine shredded cabbage, chopped to 1/8 inch ¼ cup finely chopped carrots Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve. Made this over the weekend and yep, it tasted like the CFA cole slaw.
  3. 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!
  4. Gonna enjoy this day off.....starting in a relaxing way, too. Late yesterday afternoon I loaded up the grill with some FoGo lump. Really nice sized pieces....grate gripper tool for reference. I put several fist sized hickory chunks in afterwards, too. I let her run steady for a good little while while I got a butt ready. Butt went on before bedtime. Also before going to bed, I rubbed down some trimmed spares and put 'em in the fridge. The rib rub I normally use takes a while to set up and glaze. This is after the overnight rest in the fridge. Grill was running at 205 when I woke up this morning and checked. Probing tender in most spots....almost ready. Ribs went on the grill while the butt is finishing up. Hope you fine folks have a great day and get the time to cook up some good eats on what looks like will be a really nice weather Thursday. It's hard to believe that March is almost gone !!!!! I've got today off and next Monday off. Gonna enjoy the weather today.....Monday's forecast isn't looking so good.....thunderstorms and such.
  5. This is a dish I make when we want something different than a standard Cole Slaw. Here are most of the ingredients. (Note: I forgot to add the Jicama) Julienne 2 carrots and 2 red bell peppers. Add this to 3/4's head of white cabbage and 1/2 head red cabbage. Add 4 green onions. And 8 grated radishes. And now prepare a Cilantro Lime Creama to really make this dish sing! One bunch of cilantro 4 tbsp. of sour cream 6 tbsp. of Mayo Juice of 2 limes. Now let the emersion blender do it thing. Pour over the veggies. And give it a good stir Everyone who has tried this has loved it. Thanks for looking.
  6. What’s for Dinner ? Grilled: Cuttlefish, Smelts, Roma Tomatoes plus a No-Mayo Slaw. Was in the international market looking for something different to fix. Spotted the frozen baby cuttlefish (2 packages) and some good looking frozen smelts (about a pound). Bingo! Cruised over to the veggies and got some nice roma tomatoes and some cabbage for slaw. The Cuttlefish Rinse and pat dry the thawed cuttlefish. They were already cleaned. These were marinated for several hours in the fridge in olive oil, a squirt of lemon juice, smoked paprika, pinch of cumin, chopped parsley, red pepper flakes and a few garlic toes pureed with a fork. Sorta after the Spanish style. Before grilling take them out and let them warm up a bit. For easier grilling I placed them on bamboo skewers. If you are unsure about how long to cook them take one and cook it for about 2 minutes and try it. Take another and cook for about 3 minutes. And one more time if necessary at about 4 minutes. From that you will get the sense of how long to cook to get them just right and not overcook them into rubber band texture. They are a lot like squid with regard to cooking. Cuttlefish is done cooking when the flesh is white and no longer translucent. Grill direct 375-400 degrees for just 2-4 minutes total turning at least once and basting with any remaining marinade. Watch for serious flare ups because of the oil that drips off. Do not overcook! Marinating Cuttlefish Cuttlefish on the Skewers Time to Get Them Grilling Cuttlefish are Done The Smelt The frozen smelts were a mix of medium to some larger sizes. They had been headed and gutted which is fine for these sizes (and preferred in this case for grilling). The thawed fish were rinsed and patted dry then tossed in a bit of grape seed oil and should be lightly sprinkled with some Cajun seasoning or your favorite choice. Some of the ones got a bit more seasoning than desired so sprinkle lightly and toss well but gently with your hands. As these are grilled and not fried and were slightly larger, the backbone will not be as soft as if they were fried. This is not an issue as it is really easy on the dinner plate to separate the meaty side fillets off the bone. Use a grilling basket for convenience. I had previously modified a grilling basket by cutting off the long handles and bending the short reaming stubs in small loops for a handle so that the whole thing fits inside of Big(Red)Joe and allows the lid to shut. Grill direct (375-400) turning position of the grill basket to ensure uniform cooking. Cook for about 3 minutes a side flipping once. Again – do not overcook. I used a chunk of pecan for some smoke. Serve with lemon wedge or your favorite sauce. Smelts Rinsed and Patted Dry Oiled and Seasoned In the Grilling Basket and on Big(Red)Joe Smelt are Done The Tomatoes We have been enjoying the delicious flavor these grilled romas have and this has become a go to addition to meals. Cut romas in half lengthwise and brush with grape seed oil and balsamic vinegar, mixed with dried organic basil and dried oregano. Mixing the baste ahead of time to left flavors develop is certainly a plus. Grill direct at 350-375 for 5-8 minutes skin side down first, turning several times and rearranging on grill as needed to avoid excessive burning. You can baste with remaining oil mixture as they are cooking. Again watch out for the flareups. These were cooked first and then put in covered dish until serving time. Seasoning the Tomatoes Tomatoes Off the Grill The No-Mayo Slaw We really like this no-mayo slaw with a lot of dishes especially in the summer time. It also keeps very well and can last a whole week of leftovers/ meals. Recipe is here: http://www.kamadoguru.com/topic/8950-an-outstanding-no-mayonnaise-coleslaw/?p=91171 Here's to enjoying something different from the Kamado! Hope you get some ideas, too!
  7. Smokehowze’s No Mayonnaise Coleslaw This recipe was inspired by the coleslaw served by the Catfish Parlour in Austin, Texas. When I got home from the business trip I decided to replicate it for the family. It is probably not the same but I will say and the family concurs it is an excellent coleslaw result in this recipe. It has a light and fresh character and a nice flavor profile where the vinegar complements the fresh ingredients. 1 medium sized green cabbage, shredded (Edit - hand cut or mandoline preferred) 1 large onion, fine chopped (hand chop onion as food processor will release a bitterness) 1/2 large red bell pepper, chopped (green pepper OK also) 1/4 cup grapeseed oil (or other vegetable oil but not olive oil) 1/2 cup red wine vinegar White vinegar (see below on amount) Salt to taste, about 1 teaspoon Pepper to taste about ½ teaspoon Sugar to taste, 1 teaspoon or so 4 cloves garlic, minced and then mashed with fork tines with small amount of salt as grinding agent Handful of chopped parsley (adjust flavor of parsley in the slaw to taste – it is good with a large amount) Add cabbage, onion, bell pepper, parsley in large bowl and mix well. Separately, mix together the garlic mash, red wine vinegar, oil, pepper, salt and sugar. Initially add a tablespoon or so of white vinegar to taste to round out flavor profile. Also add a couple of tablespoons of water. Pour dressing over slaw Fold together to mix well. Adjust sugar and fine tune white vinegar to taste. Adjust salt and pepper to taste. Depending on the amount of cabbage a double batch of the dressing may be required. Optional: a small amount of finely chopped fresh cilantro can additionally be incorporated for a different flavor profile. Preferably, serve the chopped cilantro separately to add to individual portions. A little cilantro goes a long long way in this dish and can overpower the slaw. Enjoy!
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