food The Pescetarian

MeatHead1313 said:
Thanks to TB's pics in the first post I decided to do up some shrimp tacos tonight. I'd never tried shrimp tacos before, but will definitely be having them more often! Holy crap that's some good stuff!
Wife picked up a couple of pounds of shrimp on her way home form work, peeled then deveined them then seasoned with a little sea salt and some lemon drop powder-
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Made up a quick batch of Thai style sweet chilli sauce last night to go with it. Came out pretty dang nice for a simple recipe-
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Wanted to go pretty basic for my first time so just some shredded lettuce and sliced red onion to go with it-
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End result-
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Thanks TB! This will definitely be a regular from now on.
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That thai sauce on them shrimpys looks fantastic. Did you make that sauce? It has great color!

Just a suggestion, but next time you might try cooking the tortillas. Burn'em! Like this...

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Scoville DeVille said:
That thai sauce on them shrimpys looks fantastic. Did you make that sauce? It has great color!

Just a suggestion, but next time you might try cooking the tortillas. Burn'em! Like this...

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Yeah made the sauce last night. This was the recipe I used-

  • 3 large garlic cloves, peeled
  • 2 red Jalapeño or Serrano peppers, deseeded (See note #1 below.)
  • ¼ cup white distilled vinegar
  • ½ cup sugar
  • ¾ cup water
  • ½ tablespoon salt
  • 1 tablespoon cornstarch or potato starch (See note #2 below.)
  • 2 tablespoons water
 
 


Instructions
  1. In the blender, purée together all the ingredients, except for the last two.
  2. Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
  3. Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
  4. Let cool completely before storing in a glass jar and refrigerate.
 
Only changes I made was I used 3 serranos and added 2 red habs, and I just cooked it down instead of using the cornstarch mixture to thicken it. Came out pretty dang good, and was great on the tacos.
Will have to try doing the tortillas that way next time. I've always just heated them in the microwave. Cooking them in the skillet looks like it'd give more taste to them
 
Oh man, thanks for the recipe, and your notes on your changes. I printed that bad boy!

Yeah, I have been accused of being a Tortilla cop, but growing up in a Mexican family, (adopted) I learned early on how tortillas need to be. But you are right, the flavor is toasty crispy goodness. And not the chewy texture that the microwave gives them.
 
Scoville DeVille said:
Oh man, thanks for the recipe, and your notes on your changes. I printed that bad boy!

Yeah, I have been accused of being a Tortilla cop, but growing up in a Mexican family, (adopted) I learned early on how tortillas need to be. But you are right, the flavor is toasty crispy goodness. And not the chewy texture that the microwave gives them.
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No problem! It's a very basic recipe that one, but that suited me fine yesterday because it used what I already had in my house lol. Tasted good though so no complaints. I've found a few others that sound good too, just need to remember to get what I need for them so I can make them one day.
Yeah the chewy texture puts me off tortillas a lot. Never thought to do them any other way. Thanks for the info!
 
MeatHead1313 said:
Yeah made the sauce last night. This was the recipe I used-
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Very nice! Seems good and still simple! I'm a lazy boy so i probably try to cut ingredients instead blend a puree for the first time (if i use mixer with peppers i must prepare to fight :twisted:).
Nice shrimps!
 
Hey y'all,
 
Last night I axidently made some tartar sauce.
 
Olive earl based mayo, minced onion, dill pickle relish, and pickled chiltepin. 
 
Note: the pickle relish listed yellow #5 so after this, I won't be buying anything with that stuff in it.
 

 
Then I axidently opened a can of pink salmon and axidently spilled in some minced onion, garlic, oats, chiltepin, cilantro, egg, sea salt, and coarse ground pepper.
 

 
Formed some little balls, about 2 oz each, got Black Betty fired up and drizzled a little canola oil in and then used the smash technique with the spatula to get a nice crust.
 
Sorta' lame pic.
 

 
Toasty'd up a wwwhole wwwheat slider bun on the comal and loaded it up.
 
A little tomato, tartar, cilantro and lime was all that was needed.
 
I ate it like dope!
 

 
Salute'!
 
Nice. I have a can of salmon in the pantry. Def love the home made tartar. Maybe tomorrow... Def tomorrow!

Tonight I am chopping the chit out of some leftover turkey meat loaf and stuffing it into some won ton skins. Gonna bake them off in the oven after brushing them in some canola. Homemade salsa and guac to go on the side.
 
Muchas gracias G.
 
Not quite as purty as I wanted it to be but I reckon I ain't gonna' hang it on the wall to look at.
 
I got some inspiration from Meathead's earlier shrimp post so I went and picked up some 11/15 Texas Gulf brown shrimps for tonight. 
 
I'm also fixin' to whoop a batch of homemade ketchup for some cocktail sauce to go with the shrimps.
 
If'n photobucket aka SATAN allows I'll even posty up tonight!
 
Hell yeah TB. I want to "Sicman" that Tartar sauce.
 
So how do Texas gulf shrimp compare to AK shrimps?
 
Never had any gulf food so I dunno. Just curious...
I have been having troubles with the "new" phormat of Botophucket my damm self.
 
I have been using THP's Extreme membership upload feature like Kurt Cobain on Courtney Love.
 
To be honest, the Alaskan shrimps don't run as big and they are pretty bland. 
 
Texas, LA, AL, MS, FL, all have better shrimp. Larger in size, sweeter tasting, with more pronounced shrimp flavor. 
 
Right now is prime time for the brown shrimp. Prime price too. $9.99 a pound @Kroger.
 
Must be the DNA from my dear sweet ma, both of us could eat shrimp every day.
 
Daaaaeeeeuuuuumm. Hank's has some $8.99/lb 41/50's right now but they are from Tie-Land... wherever THAT is.
 
But I still want that TB tartar fascial.
 
BOOM!
 
Shrimp are better from warm waters, lobster from cold waters. Go figure.
 
Interesting thread. Great stuff.
 
Twice i have spent extended time abroad and each time i almost had no choice but to significantly cut alot of red meat from my diet, i certainly could tell the difference in the long term. Slowly fallen back into old habits the last few months. I dont know if i could go cold turkey but certainly have been thinking about cutting back on the ratio of meat i eat during the week.
 
Love quinoa but have never seen the red variety before!!
 
Bought a bottle of Junglerain's Jalapeno seafood dipping sauce the other week.... gonna break it out later today, cant wait..... got some yabbies waiting in the fridge :woohoo:
 
Hey y'all,
 
Started off last night whoopin' out some homemade fancy ketchup.
 
I just started tossin' stuff in but it more or less was...
 
24 oz tomato paste
3 C water
2 C cider vinegar
1 C white vinegar
1/4 C balsamic vinegar
3 T brown sugar
1/4 C cane sugar
1 t onion powder
1 t garlic powder
1 T dry mustard
 

 
Simmered that down on low for about an hour and then put it in a water bath to cool.
 
After that I got some shrimp goin' in Black Betty with some olive earl and chopped garlic.
 

 
Hit that with some chopped cilantro and a splooge of sriracha.
 

 
Took some of the fancy ketchup and added lemon juice, sriracha, and horseradish for a cocktail sauce and foo foo'd the shrimps up with some red boston lettuce.
 
Dig it.
 

 
Take a shrimp and make a lettuce taco with it and splooge cocktail sauce all over.
 
Commence pieholing, hippy style.
 

 
You want this!
 
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