food The Pescetarian

TB....you just entered new territory with that taco!!!!
 
It looks like you cut it into nuggets, but I know what's really going on there....(for those who don't know)
 
The bloodline....you gotta cut it out. 
And when you take the bloodline out of mahi, you are left with 2 thin strips that make nice taco fillets. 
 
Plenty of people leave it in too, but I prefer just the white meat. The other part gets purple-gray and kinda gamey. No thanks.
 
you just kept the best part!!
 
Nice call with the corn meal. Its good like that.
THP beer batter is good too. Shoot, with good mahi, you cant go wrong. 
Me, I like it extra blackened. 
 
But shit, that's the kind of meal that I'd eat 4 pieces of fried fish while I was assembling the taco....and then wonder where all the fish went. 
 
TB, you come to Miami, I'll set up the boat. I know people who know how to get things done.
All you gotta do is get a couple miles off shore and look for birds or floating debris...
 
frydad4 said:
TB....you just entered new territory with that taco!!!!
 
It looks like you cut it into nuggets, but I know what's really going on there....(for those who don't know)
 
The bloodline....you gotta cut it out. 
And when you take the bloodline out of mahi, you are left with 2 thin strips that make nice taco fillets. 
 
Plenty of people leave it in too, but I prefer just the white meat. The other part gets purple-gray and kinda gamey. No thanks.
 
you just kept the best part!!
 
Nice call with the corn meal. Its good like that.
THP beer batter is good too. Shoot, with good mahi, you cant go wrong. 
Me, I like it extra blackened. 
 
But shit, that's the kind of meal that I'd eat 4 pieces of fried fish while I was assembling the taco....and then wonder where all the fish went. 
 
TB, you come to Miami, I'll set up the boat. I know people who know how to get things done.
All you gotta do is get a couple miles off shore and look for birds or floating debris...
Click to expand...
 
Fiddy you sir are correctamundo.
 
Not only have to cut out the bloodline as a general rule but there's usually a couple bones in there as well.
 
In this case there were 2 bigass bones. Gotta' cut them out as if you pull you'll also pull out a big plug of meat too.
 
I reckon ever piece of dorado I've bought has had a few bones. Its all cool and the gang.
 
These fish weren't grown in a lab by the gub'ment for scientific 'speriments n' sheeit.
 
They come out of the water lookin' like Ruby dressed up and dancin' at The Balinese in Galveston.
 
Too bad it only show's up at the sto' on occasion, but then I appreciate mas que la chingada when it does.
 
And for fishin'?
 
Sheeit mang! I'd love to get a boat out in 500' of water by a weed line or floating debris and tease one in
 
for a shot at one on the fly rod.
 
That'll make your stecker pickup!
 
This one's for Fitty & SoFlo...
 
After seeing Fitty & Mrs. Fitty's killer chillin', bein' cool, like they are, lazy back porch, sippin' light hoskey
 
from a pimp glass and watchin' the chillun's be chillun's, SoFlo Smoked Fish Spread on Saltine's I just 
 
couldn't get the notion of it out of my noggin'.
 
So what I got.
 
Cream scheeze, HBD's 1498 Cauterizer, smoked salmon, coupla' mandarin oranges, and some other sheeit not pictured.
 

 
Brought the scheeze to room temp and tossed it into a bowl with some diced onion, a sneeze of garlic powder, and zest
 
and juice from the oranges.
 

 
Gave it the ole' dim mak man fisting with a fork and then tossed in 1 T of the Cautermerizer, and pieced out salmon.
 

 
Whirred and stirred and slapped it on some whole wheat triskets and zapped 'em with some more orange zest.
 
Pickled red onions were nice too.
 

 
Creamy, slightly smoky, sweet and orangey. 
 
After this bite, I left the onions off and used them like you would pickled ginger. A palette cleanser.
 

 
Been well over a year since I made a spread like this and the first time I used oranges in the recipe.
 
Killermanjaro!
 
A word about Heart Breaking Dawn's 1498 Cauterizer.
 
The only super hot I really like is a trinidad scorpion but then I don't really like it. I dig on the heat but never liked the chalky 
 
milk of magnesia like after taste. 
 
But when I find a sauce that manages to hide it a decent bit, then its one to keep around. 
 
To me, the vinegar and fruity flavor's cover up just enough of the flavors that I don't like about the chile while still giving
 
me plenty o' face smackin' heat. This is the 4th bottle of it I've gotten over the last year after having someone send me one
 
that I tried. 
 
The first time I tried a whole tablespoon. Naked. Vinegar and fruit jumps right out at you with the t-scorp ridin' it bareback and 
 
spurs throwin' sparks. At that time I hadn't been eating any thang hotter than thai's and such so my tolerance was a bit down.
 
Gave me a nice 12 minute burn but not uncomfortable. No sweatin', hiccup's or man fartin', but it was on the edge.
 
Johnny makes an excellent sauce and I like using this one in food as an ingredient. It works for me.
 
For those of y'all that wanna' just put some on a cracker and cheese I'll caution you a little.
 
Go easy at first.
 
This sheeit will blow some sass atcha' ass.
 
And it fo' sho' tasted goodern' hell in that smoked salmon spread.
 
Salute'!
 
TB done gave me a hankerin' for some good ol' fish tacos.
 
I grinded up a few pods from my jar o' mystery peppers. Is it a dried hab or
ghost? I'm no longer sure. It's just small and wrinkly.
 
IMAG5914_zpsf0f4045a.jpg

 
 
Tilapia coated with mystery powders, olive oil and lime juice:
 
IMAG5908_zps36026517.jpg

 
 
Post frying pan shot:
 
IMAG5910_zps8e386a6e.jpg

 
 
Making up a chipotle aioli:
 
IMAG5906_zpsbc0a843e.jpg

 
 
Aw yeah!
 
IMAG5911_zps30da390f.jpg

 
 
Sexier than socks on a rooster! I hope I made the man himself proud.
 
IMAG5913_zpsba9bff41.jpg
 
TB's gonna like EVERYTHING there except the fish choice. Read up on that fish, you'll never touch it again.

(Except a lot of the rumors have been debunked)
 
Robbie sir I like ever 'thang about that except the fish choice as THP mentioned.
 
I'm 'specially likin' that chipotle...wait. Tell my you spilt some bourbon in that too!
 
We'll just pretend that fish is fresh water black bass or crappie K?
 
Still looks goodern' hell.
 
The Hot Pepper said:
TB's gonna like EVERYTHING there except the fish choice. Read up on that fish, you'll never touch it again.

(Except a lot of the rumors have been debunked)
Click to expand...
But the truth is what remains and have not touched it in 6 years. ;)
 
I don't touch any fish from China period! Wild caught, line caught only for me. Makes choices harder, but better.
 
The weekend I smoked a little sea salt smoked salmon.
 
2014-06-14%252014.42.57.jpg

2014-06-15%252012.11.10.jpg

 

I have put a small stalk of Chilean salmon with smoked salt and 50% sugar. 
 
24 hours after he was working, I see this very well. For me it is all an experiment to do this, I love smoked salmon.

 
2014-06-16%252022.11.56.jpg

 
48 hours in salt, has lost quite liquid and looks even better
 
2014-06-18%252016.27.39.jpg

 
This will be part of my dinner. Textere and flavor, is correct. 
 
2014-06-18%252016.35.05.jpg
 
frydad4 said:
Damn this thing is getting out of control!!!! FP, That looks awesome!!!!
 
TB....one of these days we shall have a fish-dip-off, live and in person. 
With a cooler of canned suds. 
Everyone wins!!!
Click to expand...
 
Si senor!
 
I'll bring the firewater and smoked salmon for us to enjoy and some mini pizza rolls for Bear. That guy.
 
I'm sure he'd be there and the mpr's would hopefully keep him occupied.
 
That way we can party without him tryin' to dry hump my leg.
 
I'd hate for your kids to see that.
 
JayT said:
Don't worry TB, you are safe. Bear That Guy doesn't like hippies. He likes moms and faces, and fiddy's wife's bewbs.
Click to expand...
 
I'm not so sure about that.
 
I don't reckon Bear. That guy is all that picky about whose leg it is. 
 
But he does love some mpr's!
 
I'ma buy that bigass Mormon Family size bag.
 
I reckon if I toss one to him about every 30 seconds the bag should last about 3 hours and fitteen minutes.
 
More than enough time to eat all of Fitty's grub, drink all his booze and beer and split.
 
ha with all the crap you eat how can you not like parsnips and turnips?  :P

Fresh Maine Shrimp ceviche with homemade cilantro chips. 
cevichecd_zps00299c2a.jpg


Just n case- I hope you know the "crap" comment is a joke- I enjoy all your crazy food posts TB. 
 
Here's Maine wrapped up in one dish 
027_zps616cd559.jpg
 
You must log in or register to reply here.
Back
Top