Tacos de Pescado tonight. These might be the best fish tacos I've done, and I make a pretty mean fish taco.
I think the slaw made it, so:
1 part Mexican crema
1 part mayo, I used Kewpie
Lime juice to taste
chipotle hot sauce, or some Chipotles in Adobo
Salt to taste
sugar to taste
shredded cabbage
Just eyeball how much dressing you need for the amount of cabbage you're using. I used about 1/3 cup each of crema and mayo for 1/4 of a small head of cabbage and that was enough for 8 tacos.
Dr. Pepper I don't really measure, I just kinda make batter, but:
3/4 cup AP flour
1/4 cup cornstarch
1 tsp. baking powder
1 tsp. Oregano, Mexican for preference but regular dried oregano works fine
1/2 tsp. mustard powder
salt
pepper
enough beer or soda water to make a crepe batter consistency, call it 8-10 ounces. I used Tecate, but any light lager works
Dredge the fish in cornstarch, dip in the batter, and into 375 degree oil until golden brown. Should take 4-6 minutes, depending on the type of fish and the size. If you want to temp it should be 140-145 ish. Give the fish a little hit of salt while it's still hot.
This was Alaskan cod, but If I was using something more delicate like Red Snapper I'd omit the cornstarch from the batter and make the batter thicker, like a thin pancake batter. That just helps the fish hold together better.
So, that's a start. Just play around with it and find out what you like. The important bits are the flour, baking powder, salt, and liquid. Everything else is just mucking about, you do you.
Picanha over a live oak fire on the Buckaroo. Dry-brined and rubbed with Hank's Bonafide Beef Rub. Delicious, although it could have rested a while longer before we carved it.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Made kabobs last night ..... used lamb and chicken, with peppers and red onion on same skewers as the meat and then grape tomatoes on their own skewers.
Marinaded the kabobs in a Moroccan style marinade, did the chicken in a greek vinaigrette. Cooked some spiced bulgur to go along with it.
Marinade is molasses, orange juice, garlic, and cumin
On the grill, cooked for about 10 minutes. Cooked the tomatoes for only about 5 minutes
All set for dinner!
It's been a beautiful summer in Seattle. We have eaten outside every night for the past two weeks
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I finally got around to finishing the SVQ beef short ribs I started last week. Wow, these turned out really well for a first try on something. I adapted Meathead's Smoked and Braised Beef Short Ribs. Definitely a keeper of a recipe. I'll put up more details over on my old "Should I Take the Plunge?" post.
Last edited by Jim White; July 20, 2021, 05:36 PM.
No Q tonight...Home Ground Italian Spiced Chicken Thigh Meat Balls,
Creamy Lemon White Wine Garlic Sauce with Capers, served over Zoodles,
First Tomato from the Garden.
What a day. My car was stolen again but I'm 450 miles away in the middle of the woods this time. So from noon until right about now (nine) I've been jumping through hoops. So quesadillas were the obvious choice once we made it back to the cabin.
I had to go into town but missed the call from the cops who quickly located my car. That was my one chance to get my buddy to pick it up for me without paying impound fees. So now it's in impound and I call to arrange for my buddy to pick it up but they tell me they will only release it to me. Only after I ask are you sure there's no other way they tell me I can write a letter and sign in front of a notary giving permission.
There are other details I won't go into that made it all the more ridiculous. But in the end, I did make it and got the letter to impound and my buddy will pick up the car today.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Hope everyone had a good day. No disrespect to the hot dog. I did the shrimp scampi tonight. Brown rice with butter and FlatIron Sweet Heat. I love this shrimp recipe. I used the tripod with camera. I'm not close to Richard, Ernest or Troutman and so many more. It did help me with set-up. The camera app has a food mode. I'll keep working it. I'll see if it was worth an $18 investment.
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