Show Us What You're Cooking! (SUWYC) - Volume 22, Summer 2021

[mnavarre]

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]

Nice! mnavarre Is that simply flour and salt for coating? And what temp is your oil? Thanks, Daniel

[Troutman]

I love fish tacos...well done sir !!!

[Elton's BBQ]

Looks really good hombre

[mnavarre]

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.

[Michael_in_TX]

For when you only have a moment for lunch between meetings.

[Panhead John]

Well, hmmm…..uh, nice plate!

[FireMan]

You weren’t messin around! Yup, you meant bizness! What else ya go up yer sleeve.

[Michael_in_TX]

I know many are asking me what my secret is.....it's Whataburger Mustard 'cause this is Texas.

[theroc]

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.

[FireMan]

Rest, oh no! Dig in!

[ecowper]

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

[Dr. Pepper]

Beautiful weather, but, quite a beautiful dinner!

[Richard Chrz]

Remix on last nights pulled beef, taco Tuesday.

[Elton's BBQ]

Looks fantastic!!

[Jim White]

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.

[Bubba_Que]

Couldn't resist the tomahawk cut from the local butcher. Came out nice and rare with a tasty sear.

[Jim White]

Well, now. That's quite a way to introduce yourself. Welcome! I look forward to more goodies from you.

[Michael_in_TX]

Perfect!

[Dr. Pepper]

Perfect indeed! And, there's a Wyoming Minnesota? Who knew!

[Bubba_Que]

Baby backs on the Primo Oval XL. Came out real nice.

[ecowper]

2 solid cooks!

[Elton's BBQ]

Yes they did!

[troymeister]

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.

[Elton's BBQ]

Looks mighty good!

[BradNorthGA]

Seared tuna steak with compound butter again. Also cauliflower, a tomato from the garden, and a bit of squash

[SheilaAnn]

The tuna looks like a small piece of filet! Love tuna seared rare like this.

[Attjack]

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.




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[Attjack]

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.

[Attjack]

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.

[Richard Chrz]

Man the car part sucks! The food is amazing as always!

[Elton's BBQ]

Porksteaks on the gasser..

[FireMan]

They almost look like flap jacks.

[Richard Chrz]

Pan seared salmon, seasoned with some dried herbs & flowers from my wife’s garden.

[Dr. Pepper]

NIce! Are you sure you don't live in the PNW?

[Elton's BBQ]

Looks really good!

[RichieB]

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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[Richard Chrz]

I do not see any photos. Sounds fantastic.