food The Pescetarian

Been a long time since we've done it but Alaskan King Crab, dropped in boiling water for 10 seconds just to take the cold edge
 
off, and then shelled and the meat dropped into a big bowl of melted butter with fresh squeezed lemon juice.
 
That's a mrs. blues 'thang.
 
And one of the best 'thang's I ever ate.
 
I can almost taste that lobstah' the same way.
 
Good God and have mercy!
 
That time not really healthy stuff.. But it's pesce.
 
ivVlaq9akgpGt.jpg

 
I didn't made that, but eating it was the important part...
This is nasello (european hake) cooked in way very similar to Baccalà alla Vicentina (that has a mith like reputation around here, it should translate as salted codfish). That's still awesome. Then i put some tabasco sauce that was perfect. Delicious stuff indeed.
 
Essi this may be the only time you've posted something I don't like.
 
I don't like salt cod.
 
And that looks like the cat just barfed it up.
 
Until this, I was beginning to think you had super powers.
 
Now I know you're just a man with a cape.
 
Really TB? When done right it's good. You know you have to soak it first, it's not jerky. :P
 
Those deep fried fritters bacalaitos are awesome!
 
Yeah, soaking is important!
Ok, some translation from the brotherhood of Baccalà (i just correct google translate, i hope it's understandable). One day i want to try this. i suppose these guys knows their stuff since they are from Sandrigo (THE place for baccalà) by their statement: "The "Venerable Brotherhood of baccalà  alla vicentina" suggests a recipe that is the result of studies and comparisons between many recipes in vogue in restaurants and taverns's most famous in Vicenza between 30's and 50's without demonizing variants currently in service."
 
Ingredients for 12 people:
 
1 kg of dried stockfish - gr. 250/300 of onions
 
1/2 liter of extra virgin olive oil
 
3 salted anchovies
 
½ liter of fresh milk - a little white flour
 
gr. 50 of grated grana padano cheese
 
a sprig of parsley, chopped
 
salt and pepper
 
Preparation
 
Soak the dried cod, already well beaten, in cold water, changing it every 4 hours for 2-3 days.
 
Open the fish lengthwise, remove the bone and all the plugs. Cut into pieces.
 
Finely chop the onions; brown them in a pan with a cup of oil, add the salted sardines, and cut into small pieces; at last, with fire turned off, add the chopped parsley.
 
Coat with flour the pieces of cod, sprayed with the fried mixture, then arrange them side by side, in a pan of aluminum or terracotta or in a casserole (at the bottom of which you already have put a few spoonfuls of fried mixture); cover the fish with the rest of the fried mix, add the milk, Parmesan cheese, salt, pepper.
 
Add oil to cover all the pieces, leveling them.
 
Cook over very gentle heat for about 4 ½ hours, occasionally moving the container in a circular motion, without stirring.
 
This method of cooking in Vicenza is called "pipare" (i din't knew that).
 
Only experience will determine the exact cooking of dried cod, from specimen to specimen, may differ in consistency.
 
The bacalà Vicenza is also great after a rest of 12/24 hours. Serve with polenta.
Click to expand...
Here a video (sry, italian only, but you can hear an accent identical to mine :D): http://www.youtube.com/watch?v=UtYgRcPyKvA
Photos: http://www.nextcomm.it/nextftp/piatto 
Seems they forgot to speak about garlic in recipe (that must be used for fried mixture, in video they used it. Alse tyey cooked it for 3 hours...).
 
texas blues said:
Essi this may be the only time you've posted something I don't like.
 
I don't like salt cod.
 
And that looks like the cat just barfed it up.
 
Until this, I was beginning to think you had super powers.
 
Now I know you're just a man with a cape.
Click to expand...
Eheh a man and without a cape (since i dind't even cook that). :D
Sry you don't like it, here, if done properly, it's very highly regarded here.
Btw, next time i hope to make something more appealing to you. :) (but seriously, of all things i posted on that thread i believe that could be the best one :P)
 
I'm sure its quite good for you Essi but my friends ruined it for me.
 
My Swedish and Norwegian amigos and their stinkin' lutefisk ruined it for me first.
 
That sheeit was stankin' to high heaven.
 
Same with my Greek friends. 
 
Its like they didn't soak and rinse it enough and in both cases tasted salty rotten to me.
 
Its like having a bad drunk on rum and then after that every time you smell rum you just want to ralph.
 
Kinda' like my dear sweet mother's turkey stuffing.
 
Now THATS awful!
 
I supposed crappy food was meant to have cheap ingredients and improvised methods. To me it just has the look it's supposed to have.
Btw one of the crappiest looking things, are tripes maybe:
trippa-alla-senese.jpg

Quite a love or hate stuff... Many people are disgusted from that (and i laugh at this). Cappy look indeed, but i could eat the whole pan myself... Never had hot but now that i think about that these things would be perfect with hot powder.
 
mahi mahi sandwhich topped with yellow 7 powder and a salad. Time to get back on the bandwagon. Too many brats and hamburgers at the RV lately.
 
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Just dusted it with some panko and pan fried it in just a bit of oil. Salt, pepper and hot pepper powder.
 
Bangin Jeff!
 
I'll have mine with a little gorgonzola dressing for the salad and nice swath of saffron aioli on the sandwich.
I'll bring the beer!
 
that looks awesome! Needs something creamy, imho, like an aioli, remoulade, or tartar...
 
Cant take away from how fresh and bright it all looks, tho.
Mahi is awesome when done right, like you did!
 
Mahi Mahi fish tacos coming up but first....
 
I used this contraption a shit-ton(official SoFlo measurement) back when I was workin' in restaurants.
 
Oddly I never bought one to use at home. If y'all eat a shit-ton(official SoFlo measurement) of tacos like I do
 
this unit is money for slicing super thin stuff up like onions.
 
These went into a container with simmer'd white vinegar and sugar poured over them for later use.
 

 
I prefer cabbage over lettuce on my tacos and eat a shit-ton(official SoFlo measurement) of it.
 
This'll do me for a couple days.
 

 
Found a beautiful chunk of fresh mahi mahi at the local Try-N-Save @$8.99 a pound.
 
All you need is a sharp knife to skin it like a cat.
 

 
Somehow I didna' take a pic of the cut pieces splooged with 'wang sauce.
 
But I splooged 'em and tossed 'em into some corn flour and sauteed 'em in olive earl.
 

 
Comal'd corn tortillas, some of that cabbage and a my favorite baja lime crema sauce.
 

 
Not a great pic but the best one I took.
 
But still super wombat goodern' hell fish tacos.
 

 
A few days ago Fiddy posted pics of his SoFlo Smoked Fish Spread on Saltine's.
 
They looked awesome and I've been craving that.
 
And just so happen's I was cleaning out the beer fridge in the garage and lo' and behold I had stashed a couple 
 
vac-pacs of smoked salmon.
 
SCHWING!
 
I'm all over that sheeit!
 
Muchas gracias Fiddy!
 
Looks good TB. I'd eat a shit-ton of those too.
 
Fish, drowned in wing sauce then coated with corn flour. Did I get that right?
 
Jeff H said:
Looks good TB. I'd eat a shit-ton of those too.
 
Fish, drowned in wing sauce then coated with corn flour. Did I get that right?
Click to expand...
 
Si senor!
 
I never use egg wash.
 
Ranch works good too!
 
Corn flour my catfish but beer batter my mahi.
But I'll try that... never have.
 
The Hot Pepper said:
Corn flour my catfish but beer batter my mahi.
But I'll try that... never have.
Click to expand...
 
Its damn good.
 
Tempura with mustard and cumin rocks too.
 
That's a Ricky's Fish Taco 'thang.
 
And goodern' hell!
 
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