I saw this package of Wild Caught Ono filets for a good price at Costco and decided to put it in my cart.
Ono is the Hawaiian name for what we call Wahoo in Mexican waters. Here’s a picture of one.
It’s a delicious tasting white fleshed fish. I’ve never had the pleasure to catch one but it’s one of the most sought-after game fish. It’s something like a cross between a Tuna and a Barracuda but with the size of a tuna and is one of the fastest fish in the ocean. I thawed out a couple of filets and then coated them with some Tajin seasoning.
I let them marinate for a couple of hours while I prepared others things for my tacos. Once Jr. was 400 degrees I put the filets on for approximately 2 minutes per side. (They were triangular so that was 3 sides)
Here they are plated up on some corn tortillas with red & green cabbage, onion, cilantro, avocado salsa, avocado slices, some Mexican Creama and a Modelo.
Thanks for looking.
Yesterday I inched closer to retirement as I had my 61st birthday. In the morning my wife blessed me with some nice gifts. She said these were all to help me enjoy the outdoors more. (Not sure I needed more things to do that but ) First thing she had me open is this Landman fire pit.
Next thing I open was a cover for the firepit.
Next thing I open was a nice insulated shoulder bag.
And finally, I opened the last gift which was and assortment of frisbees for Frisbee (Disc) Golf. As a youth we used to play Frisbee Golf a lot at La Mirada Regional Park. She thought I might enjoy getting out and doing this again.
The rest of the day we spent it at home doing a few redecorating chores that we had been meaning to get to and generally taking it easy and enjoying ourselves. Towards dinner time I fired up the Akorn Jr. and made us some cheeseburgers. Here’s my burger with a slice of watermelon, some Pringles and a Stone Ruination Double IPA.
A very relaxing day that I thoroughly enjoyed.
Thanks for looking.
The Guru Moderators Challenged me to create a “Weave Your Way Through May”. I thought long and hard at what I could create.
Create something delicious by weaving ingredients together? At first, I thought
I kept thinking and then came to the “point” where an idea “stuck” with me.
If I had the correct ingredients
I studied up on my past cooks and if you will
I’ll provide you with a little educational reading and show you
I assembled most of my ingredients
Greased up my CI pie pan with some Crisco.
Did my crust weave in it
but it looked a bit
(Not my best work. I should’ve done this on the glass pie dish like last time but since the crust won’t show this was no biggy)
Now I placed the glass dish in the CI dish to try to control shrinkage and keep its shape.
Now place it upside down on the kamado to let the bacon grease drain. I let it cook this way for 30 minutes.
While that was cooking I whipped up the egg, milk, sour cream and Bisquick
Once the bacon crust was cooled I placed in a layer of thinly sliced potato.
Now some slivered onion
and then the Hatch Chiles.
Now I added half the egg mixture and 1 cup of cheese.
I repeated this process and placed it on the kamado for 50 minutes at 300 degrees.
Here it is after 50 minutes.
I thought we could clink our glasses in a toast but alas it still wasn’t alive like I wanted
so I threw a little temper tantrum.
It needed one last ingredient
So I added a bacon weave on top of mostly already cooked bacon and cooked it an extra 10 minutes. (Didn’t want to deal with the shrinkage or the extra grease)
and in a last desperate attempt, I yelled out
Here it is after the additional 10 minutes.
Close-up with flash.
Today I cut a slice and heated it up for breakfast.
It was so delicious it had me dancing!
Decided to make Chicken Enchiladas again on Sunday. (One of my wifes favorites) Started out making up the verde sauce. Here are most of the ingredients.
Roasted most everything.
Tomatillos go straight into the blender.
Other items need to go inside to be cleaned up.
Everyone into the pool for a spin.
Add the cilantro and lime juice and spin some more.
Now I prepped the chicken breasts to shred. Took 2 boneless skinless breasts
and butterflied them, covered with plastic wrap and pounded them flat.
Seared them for approximately 5 minutes each side
and proceeded to shred them.
Now I made some Mexican rice. Most of the ingredients are here.
While the rice was cooking I made up the enchiladas and put them on the kamado at 300 degrees for 15 minutes.
Here they are plated up with the rice, some frijoles and a Modelo Negra.
Thanks for looking.