Oh I forgot my lobster, it was course 5 
food The Pescetarian
- Thread starter texas blues
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no fever or diarrhea, but i'm pretty sure they could have used two more mins ...
took out of shells applied clarified butter and grilled out of shell for 2 more mins ...
tasty, but there were a couple of bites that were iffy ...
next time, better ...
cheers!
took out of shells applied clarified butter and grilled out of shell for 2 more mins ...
tasty, but there were a couple of bites that were iffy ...
next time, better ...
cheers!
What happened they were undercooked? Over medium coals like that (which is the best way way), it's about 5 mins per side, or 5 first, then flip and pull when opaque white, so flesh side up last. Sometimes only 3-4 on the flipside.
Lookin' good man!
Lookin' good man!
The Hot Pepper said:
A weather front happened literally during my BBQ session and made for some interesting wind and especially insane humidity ...
Check the pics in the =[ grantmichael's creed ]= thread where I posted all of the non-pescetarian stuff, I'm pretty sure I posted the storm clouds (or I will once I get a bump there) ...
I ended up w/ a bunch of store-seasoned shit and just needed to get it all cooked so we can eat it over the next couple of days while I'm slammerrred w/ work ...
The lobster was tasty, no problem there, but it was a little hectic and D and I had some doubt, which you know, detracts from the experience ... not bad for a 2nd time ever, 15 yrs apart ...
Cheers!
that is fried calamaretis (fry squid)
Question:
Today, a buddy of mine from the job gave us 2 Albacore filets. They are the shape and size of a big Pork Tenderloin.
I asked what his favorite way to prepare it was and he said, "French's Yellow Mustard, Butter and Mayonnaise all heated up and mixed well. Put fish on a HOT Flat-top, and sear, turn, pour sauce, repeat".
Sounds ok but since I have zero experience with this fish (and size of piece) I thought before I go and cut steaks out of it, maybe you all have some ideas. Simple ones.
We don't like Thick dry-rubs and 3 day marinades. I like the taste of the meat. I myself would just go, Garlic S&P, a little garlic butter and some sautéed capers. On the grill, bread. Boom. Done.
Full disclosure: Since we have the TD coming up, I may or may not be looking for ideas. heh heh heh
Today, a buddy of mine from the job gave us 2 Albacore filets. They are the shape and size of a big Pork Tenderloin.
I asked what his favorite way to prepare it was and he said, "French's Yellow Mustard, Butter and Mayonnaise all heated up and mixed well. Put fish on a HOT Flat-top, and sear, turn, pour sauce, repeat".
Sounds ok but since I have zero experience with this fish (and size of piece) I thought before I go and cut steaks out of it, maybe you all have some ideas. Simple ones.
We don't like Thick dry-rubs and 3 day marinades. I like the taste of the meat. I myself would just go, Garlic S&P, a little garlic butter and some sautéed capers. On the grill, bread. Boom. Done.
Full disclosure: Since we have the TD coming up, I may or may not be looking for ideas. heh heh heh
I like to use a rub, never flip it over, keep the rub side up, close lid near end to fully cook and crust the rub, and when done grilling, squeeze lemon all over it. That's it.
I've got a good Bahamian rub for fish.
I've got a good Bahamian rub for fish.
Mayo is how I combat dry meat.
I spread a thin (so thin it's clear) layer over flounder when I cook it in the oven, and it's the next most prolific ingredient to the beef in my burgers ... mayo and Worcestershire are the only requirements ingredients NEEDED, although I typically add some onion or garlic salt, too.
I dropped the breadcrumbs and raw eggs a few years, and have never looked back.
I spread a thin (so thin it's clear) layer over flounder when I cook it in the oven, and it's the next most prolific ingredient to the beef in my burgers ... mayo and Worcestershire are the only requirements ingredients NEEDED, although I typically add some onion or garlic salt, too.
I dropped the breadcrumbs and raw eggs a few years, and have never looked back.
has already cooked tuna?
Scovie...
I'm thinking seared ahi tuna style it. You'll probably have to trim the fillet the right way. Skin. Salt, coarse ground black pepper, dusting of habanero pow, dusting of garlic pow both sides. Let sit room temp. 7.9263 mins.
Crank grill to full tilt (for 5.779 mins pre-heat) and sear both sides of steaks ~1.78 mins. (Inside/skinside)
Slice into ~1/2" slices.
Douse with juice of lime.
Serve.
The complexity comes with what you pair it with.
Assuming albacore is similar to Blue Fin or Yellow Fin...That's what I would try first, but what the hell do I know about fish?
If you like a more fully cooked fish... plank it on cedar and grill/bake it longer.
Smoke those fillet trimmings and make a mean cream cheese spread.
I'm thinking seared ahi tuna style it. You'll probably have to trim the fillet the right way. Skin. Salt, coarse ground black pepper, dusting of habanero pow, dusting of garlic pow both sides. Let sit room temp. 7.9263 mins.
Crank grill to full tilt (for 5.779 mins pre-heat) and sear both sides of steaks ~1.78 mins. (Inside/skinside)
Slice into ~1/2" slices.
Douse with juice of lime.
Serve.
The complexity comes with what you pair it with.
Assuming albacore is similar to Blue Fin or Yellow Fin...That's what I would try first, but what the hell do I know about fish?
If you like a more fully cooked fish... plank it on cedar and grill/bake it longer.
Smoke those fillet trimmings and make a mean cream cheese spread.
Tonight's dinner. Baked flounder, with grilled shrimp tacos and homemade mango-lemon drop sauce. Crappy pic, awesome food!
I often get crappy pictures when to food is awesome and I cannot wait to eat it! I''d rather have crappy pictures over cold food or food that makes me crap.MeatHead1313 said:Tonight's dinner. Baked flounder, with grilled shrimp tacos and homemade mango-lemon drop sauce. Crappy pic, awesome food!
20141105_190709.jpg
Looks awesome!
Grilled swordfish and asparagus with basmati rice that I added some fresh grated coconut and a pinch of turmeric for color. And you can't forget the LDHS! 
WOW!