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Started By
Message
Submission Thread for F&DB Fish Challenge 1/5/2021
Posted on 1/5/21 at 9:00 am
Posted on 1/5/21 at 9:00 am
Fish Challenge entries submitted here!
You will need at least one pic and general description of your dish. More is also good.
Submissions accepted until 11:59 pm Central tonight.
Voting thread will open at 9:00 am tomorrow morning, and voting will end at 9:00 a.m. on Thursday.
You will need at least one pic and general description of your dish. More is also good.
Submissions accepted until 11:59 pm Central tonight.
Voting thread will open at 9:00 am tomorrow morning, and voting will end at 9:00 a.m. on Thursday.
11
Posted on 1/5/21 at 9:00 am to Darla Hood
Pecan Crusted Mahi Mahi With Lemon Butter Sauce And Pecan Crab Relish
I am still crazy busy at work, so I posted this dish I made a few months back for a dinner party we had. It was amazingly delicious. The pecan crab relish was out of this world. Hope y'all enjoy the pic. Recipe below:
Ingredients
• 2 cups Pecan Crab Relish
• 1 1/2 cups Lemon Butter Sauce
• 3 tablespoons Creole Seasoning
• 4 mahi mahi steaks or fillets (5 to 6 ounces each)
• 2 cups all-purpose flour
• 1 cup ground pecans
• 2 large eggs
• 1 cup milk
• 1/2 cup olive oil
Directions
• Prepare the Pecan Crab Relish, and set aside. Prepare the Lemon Butter Sauce, and keep warm.
• Preheat the oven to 375degrees F.
• Sprinkle 3/4 teaspoon Creole Seasoning over each fish steak or fillet, and pat it on with your hands.
• In a bowl combine the 1 cup of the flour with 1 tablespoon Creole Seasoning. In another bowl combine the pecans with the remaining 1 cup flour and the remaining 1 tablespoon Creole Seasoning. In a third bowl beat the eggs together with the milk.
• Dredge the seasoned fillets first in the seasoned flour, then in the egg wash, and finally in the pecan/flour mixture. Gently shake off the excess.
• Heat the oil in a large ovenproof skillet over high heat. When the oil is hot and almost smoking (about 375degrees F), add the fish and saute until golden, for about 1 1/2 to 2 minutes on each side. Turn the fish back to the first side and place the skillet in the over until the fish is brown and crisp, for about 4 minutes.
• To serve, pour about 1/3 cup of the Lemon Butter Sauce on each of 4 dinner plates, place a fillet on the sauce, and top with 1/2 cup of the Pecan Crab Relish.
Pecan Crab Relish
• 1/2 pound (1 cup) lump crabmeat, picked over for shells and cartilage
• 1/2 cup roasted pecan halves
• 1/4 cup chopped green onions
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 3 turns freshly ground black pepper
Directions
• In a small bowl, combine all of the ingredients and toss gently to keep from breaking up the crabmeat lumps. Refrigerate until ready to serve, up to 24 hours.
Lemon Butter Sauce
• 1 cup dry white wine
• 3 lemons, peeled and quartered
• 2 tablespoons minced garlic
• 1 tablespoon minced shallots
• 1 teaspoon salt
• 3 turns freshly ground black pepper
• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce
• 1/2 cup heavy cream
• 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
• 1 tablespoon finely chopped fresh parsley
Directions
• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper , Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.
• Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.
• Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
I am still crazy busy at work, so I posted this dish I made a few months back for a dinner party we had. It was amazingly delicious. The pecan crab relish was out of this world. Hope y'all enjoy the pic. Recipe below:
Ingredients
• 2 cups Pecan Crab Relish
• 1 1/2 cups Lemon Butter Sauce
• 3 tablespoons Creole Seasoning
• 4 mahi mahi steaks or fillets (5 to 6 ounces each)
• 2 cups all-purpose flour
• 1 cup ground pecans
• 2 large eggs
• 1 cup milk
• 1/2 cup olive oil
Directions
• Prepare the Pecan Crab Relish, and set aside. Prepare the Lemon Butter Sauce, and keep warm.
• Preheat the oven to 375degrees F.
• Sprinkle 3/4 teaspoon Creole Seasoning over each fish steak or fillet, and pat it on with your hands.
• In a bowl combine the 1 cup of the flour with 1 tablespoon Creole Seasoning. In another bowl combine the pecans with the remaining 1 cup flour and the remaining 1 tablespoon Creole Seasoning. In a third bowl beat the eggs together with the milk.
• Dredge the seasoned fillets first in the seasoned flour, then in the egg wash, and finally in the pecan/flour mixture. Gently shake off the excess.
• Heat the oil in a large ovenproof skillet over high heat. When the oil is hot and almost smoking (about 375degrees F), add the fish and saute until golden, for about 1 1/2 to 2 minutes on each side. Turn the fish back to the first side and place the skillet in the over until the fish is brown and crisp, for about 4 minutes.
• To serve, pour about 1/3 cup of the Lemon Butter Sauce on each of 4 dinner plates, place a fillet on the sauce, and top with 1/2 cup of the Pecan Crab Relish.
Pecan Crab Relish
• 1/2 pound (1 cup) lump crabmeat, picked over for shells and cartilage
• 1/2 cup roasted pecan halves
• 1/4 cup chopped green onions
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 3 turns freshly ground black pepper
Directions
• In a small bowl, combine all of the ingredients and toss gently to keep from breaking up the crabmeat lumps. Refrigerate until ready to serve, up to 24 hours.
Lemon Butter Sauce
• 1 cup dry white wine
• 3 lemons, peeled and quartered
• 2 tablespoons minced garlic
• 1 tablespoon minced shallots
• 1 teaspoon salt
• 3 turns freshly ground black pepper
• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce
• 1/2 cup heavy cream
• 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
• 1 tablespoon finely chopped fresh parsley
Directions
• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper , Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.
• Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.
• Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
Posted on 1/5/21 at 9:03 am to Lambdatiger1989
And we’re off! 
Fastest first submission ever. And an excellent one!
Fastest first submission ever. And an excellent one!
Posted on 1/5/21 at 9:08 am to Lambdatiger1989
This sounds awesome. Catch a bunch of Mahi Mahi every year in the Keys. New recipe will be welcomed.
Posted on 1/5/21 at 9:20 am to Darla Hood
Saffron Seabass, Squid Ink Pasta, Toum Sauce, Corn Shoots, and Lemon Zest
I struck out on extracting purple Cauliflower so I went with a Saints theme.
General ingredients
4eggs, 1 tablespoon squid ink, 3.5 cups of flour - blend ink into eggs, then blend all together and rest for an hour
Peeled the black garlic while waiting
TOUM SAUCE - 1 cup black garlic and 1tbs black lava salt into the blended, alternate adding tablespoons of lemon juice (half cup) and pecan oil (1 cup)
Saffron threads and 1tbs of butter on the Seabass and into the water bath for 45 minutes at 130
Cut noodles into 8 balls, roll and cut
assemble and top with lemon zest
I struck out on extracting purple Cauliflower so I went with a Saints theme.
General ingredients
4eggs, 1 tablespoon squid ink, 3.5 cups of flour - blend ink into eggs, then blend all together and rest for an hour
Peeled the black garlic while waiting
TOUM SAUCE - 1 cup black garlic and 1tbs black lava salt into the blended, alternate adding tablespoons of lemon juice (half cup) and pecan oil (1 cup)
Saffron threads and 1tbs of butter on the Seabass and into the water bath for 45 minutes at 130
Cut noodles into 8 balls, roll and cut
assemble and top with lemon zest
Posted on 1/5/21 at 9:28 am to Darla Hood
I decided to do fish cakes, often overshadowed by their better known cousin, crab cakes. I have taken a recipe that I found and tweaked it over the years, and found some key tricks to make them better.
This recipe calls for smashed potatoes as a binder, which works really well.
The ingredient list:
3/4 lb smashed potatoes - I used russet
2 bay leaf
1/2 onion, 1/4-inch slices
1 sprig fresh thyme, or a pinch dried thyme
1 pound of white fish like cod. I used black halibut
2 eggs
Finely grated zest and juice of 1 lemon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh herbs such as basil, cilantro, dill, or tarragon
1 tablespoon Dijon mustard
2 tablespoons drained and chopped capers
4 scallions, finely sliced
3/4 cup panko bread crumbs
4 to 6 tablespoons olive oil
salt and pepper to taste
Greek seasoning to taste
I poached the fish with the onion and bayleaf, thyme, and salt and pepper. I set the fish aside once it started to flake.
I combined the smashed potates, lemon zest, lemon juice, parsley, additional fresh herbs of your choice, mustard, capers, scallions, S&P, and greek seasoning and mixed them up. I like the greek seasoning with the fresh lemon flavor. I have found that those two flavors go really well with fish. One of the problems with fish cakes is that they can be bland if you don't season them enough, and I think most recipes don't call for enough seasoning.
I then combined that mixture with the fish and panko crumbs and formed them into patties. I like bigger patties - about 6-7 oz apiece.
I sauteed them in butter for a few minutes, flipped them, and brushed them with a little olive oil and put them under the broiler. This, to me is the key to getting a nice golden brown and crispy crust without really having any flower or batter on the outside.
The final results were delicious. I made an aioli with eggs, olive oil, garlic, lemon juice, dijon mustard, and tarragon.
This was probably the best I've ever done, as the aioli turned out great and the fish cakes were nice and crispy on the outside and seasoned perfectly. A squeeze of lemon on top and some fresh herbs were the icing on the cake.
I served it with a cucumber/tomatoes/red onion/olive salad.
This recipe calls for smashed potatoes as a binder, which works really well.
The ingredient list:
3/4 lb smashed potatoes - I used russet
2 bay leaf
1/2 onion, 1/4-inch slices
1 sprig fresh thyme, or a pinch dried thyme
1 pound of white fish like cod. I used black halibut
2 eggs
Finely grated zest and juice of 1 lemon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh herbs such as basil, cilantro, dill, or tarragon
1 tablespoon Dijon mustard
2 tablespoons drained and chopped capers
4 scallions, finely sliced
3/4 cup panko bread crumbs
4 to 6 tablespoons olive oil
salt and pepper to taste
Greek seasoning to taste
I poached the fish with the onion and bayleaf, thyme, and salt and pepper. I set the fish aside once it started to flake.
I combined the smashed potates, lemon zest, lemon juice, parsley, additional fresh herbs of your choice, mustard, capers, scallions, S&P, and greek seasoning and mixed them up. I like the greek seasoning with the fresh lemon flavor. I have found that those two flavors go really well with fish. One of the problems with fish cakes is that they can be bland if you don't season them enough, and I think most recipes don't call for enough seasoning.
I then combined that mixture with the fish and panko crumbs and formed them into patties. I like bigger patties - about 6-7 oz apiece.
I sauteed them in butter for a few minutes, flipped them, and brushed them with a little olive oil and put them under the broiler. This, to me is the key to getting a nice golden brown and crispy crust without really having any flower or batter on the outside.
The final results were delicious. I made an aioli with eggs, olive oil, garlic, lemon juice, dijon mustard, and tarragon.
This was probably the best I've ever done, as the aioli turned out great and the fish cakes were nice and crispy on the outside and seasoned perfectly. A squeeze of lemon on top and some fresh herbs were the icing on the cake.
I served it with a cucumber/tomatoes/red onion/olive salad.
This post was edited on 1/5/21 at 10:16 am
Posted on 1/5/21 at 9:44 am to Darla Hood
Boneless flounder stuffed with shrimp and crab
It was my intention to leave the head on so I could put a fried shrimp in its mouth and some olives for eyes sort of like a whole pig roast (think apple and cherries). I had planned to do some fancy sides to go with it as well, but things sort of changed along the way.
My first challenge was to locate some flounder since I did not have time to try and go catch my own. I reached out to a few friends to see what they have in their freezers possibly, but came up empty. I wound up being able to order some from Rouses so I got 3 coming.
Step one was to prepare my usual suspects of veggies. Time to slice and dice.
Pie-yow Comme Ca
Next was time to prep my shrimp and crab. I had 3 lbs of head on, wish I had a little more once it was all peeled. I chopped some for the stuffing, left some head and tails on and complete peel for frying. Picked through the crab meat for shells, I could have mentes butter and ate it all. I used 1lb lump and 1lb of jumbo lump.
Ready to rock
Next was time to work on the fish. I have never fully deboned flounder before so it took a little time but was not too difficult. First I used a spoon to scale them and then sliced open the top portion and folded the meat back. Then took the fillet knife and cut away the meat from the bone on the underside as far as I could go with the tip of the knife. Use scissors to cut through the bone down to side and cut it off at the tail. Then I went back and trimmed out as much bone along the edges I could. Since that is by the fan you don’t really eat it anyway.
It was at this point then I was ready to start cooking and pulling things together. I had originally planned to do some sort of sweet potato au gratin and green beans of some sort but plans changed. An old college buddy of mine was in town at another friends house and had a bunch of fresh speckled trout from Grand Isle along with other food items. So what I was going to do was skip the sides that I was going to make and would just plate up the flounder with some fried fish and shrimp on it.
So let’s get to cooking.
My family does not like crunchy vegetables, so I cook them down a lot and get them good and dark. I seasoned with old bay and salt through out the cook until the flavor was right.
Add in the chopped shrimp and cook for a little bit.
Add in the crabmeat and carefully fold it until it is all mixed with some breadcrumbs.
And now the stuffing is ready to roll.
It was at this point that my evening took a drastic turn. All I needed to do now was slice up some lemons, stuff the fish, and throw it in the oven with the lemons on top. I got a little careless talking to the mother-in-law, a few libations, and moving too fast because I was trying to make it to my friends house in time to visit and eat.
PSA when you are fooling with a mandolin do not get careless, because they will let you know if you are.
I should have made crackling with this guy. It came off with little resistance and a profound amount of blood for about a day and a half.
How it looks today after about 11 days I think.
So needless to say I was not in the mood to finish cooking and my buddy that I was going visit happens to work in the medical field so I went over and had him bandage me up.
I would just cook the fish another day when I had time. The problem is the time to do it because it is the holidays and I am cooking for other things as well along with a lot of other planned events.
So a few days later I had some time to cook them up. At this point they were not as fresh as I would have liked them. The jaws were pretty solidly closed and when I try to open them up so I could fit a shrimp when it was done cooking, I kept poking holes in the gloves protecting my finger. Also inside the headsThere was still a little bit of stuff to clean out and I did not feel like trying to dig in their underwater at this point so off with their heads.
I slathered some melted butter on the inside of the fish and loaded it up with the stuffing. Closed them up and gave a brush of melted butter again and dusted with some old Bay seasoning. Into the oven for about 30 to 40 minutes.
At this point I had so much left over food in the fridge from Christmas I decided I was not going to cook even more food and just grab some carrots to throw on the plate. So here is my rushed not so great plate job to finish off this challenge
It was my intention to leave the head on so I could put a fried shrimp in its mouth and some olives for eyes sort of like a whole pig roast (think apple and cherries). I had planned to do some fancy sides to go with it as well, but things sort of changed along the way.
My first challenge was to locate some flounder since I did not have time to try and go catch my own. I reached out to a few friends to see what they have in their freezers possibly, but came up empty. I wound up being able to order some from Rouses so I got 3 coming.
Step one was to prepare my usual suspects of veggies. Time to slice and dice.
Pie-yow Comme Ca
Next was time to prep my shrimp and crab. I had 3 lbs of head on, wish I had a little more once it was all peeled. I chopped some for the stuffing, left some head and tails on and complete peel for frying. Picked through the crab meat for shells, I could have mentes butter and ate it all. I used 1lb lump and 1lb of jumbo lump.
Ready to rock
Next was time to work on the fish. I have never fully deboned flounder before so it took a little time but was not too difficult. First I used a spoon to scale them and then sliced open the top portion and folded the meat back. Then took the fillet knife and cut away the meat from the bone on the underside as far as I could go with the tip of the knife. Use scissors to cut through the bone down to side and cut it off at the tail. Then I went back and trimmed out as much bone along the edges I could. Since that is by the fan you don’t really eat it anyway.
It was at this point then I was ready to start cooking and pulling things together. I had originally planned to do some sort of sweet potato au gratin and green beans of some sort but plans changed. An old college buddy of mine was in town at another friends house and had a bunch of fresh speckled trout from Grand Isle along with other food items. So what I was going to do was skip the sides that I was going to make and would just plate up the flounder with some fried fish and shrimp on it.
So let’s get to cooking.
My family does not like crunchy vegetables, so I cook them down a lot and get them good and dark. I seasoned with old bay and salt through out the cook until the flavor was right.
Add in the chopped shrimp and cook for a little bit.
Add in the crabmeat and carefully fold it until it is all mixed with some breadcrumbs.
And now the stuffing is ready to roll.
It was at this point that my evening took a drastic turn. All I needed to do now was slice up some lemons, stuff the fish, and throw it in the oven with the lemons on top. I got a little careless talking to the mother-in-law, a few libations, and moving too fast because I was trying to make it to my friends house in time to visit and eat.
PSA when you are fooling with a mandolin do not get careless, because they will let you know if you are.
I should have made crackling with this guy. It came off with little resistance and a profound amount of blood for about a day and a half.
How it looks today after about 11 days I think.
So needless to say I was not in the mood to finish cooking and my buddy that I was going visit happens to work in the medical field so I went over and had him bandage me up.
I would just cook the fish another day when I had time. The problem is the time to do it because it is the holidays and I am cooking for other things as well along with a lot of other planned events.
So a few days later I had some time to cook them up. At this point they were not as fresh as I would have liked them. The jaws were pretty solidly closed and when I try to open them up so I could fit a shrimp when it was done cooking, I kept poking holes in the gloves protecting my finger. Also inside the headsThere was still a little bit of stuff to clean out and I did not feel like trying to dig in their underwater at this point so off with their heads.
I slathered some melted butter on the inside of the fish and loaded it up with the stuffing. Closed them up and gave a brush of melted butter again and dusted with some old Bay seasoning. Into the oven for about 30 to 40 minutes.
At this point I had so much left over food in the fridge from Christmas I decided I was not going to cook even more food and just grab some carrots to throw on the plate. So here is my rushed not so great plate job to finish off this challenge
This post was edited on 1/5/21 at 9:47 am
Posted on 1/5/21 at 9:55 am to holygrale
Pompano en Papillote
Ingredients
10 tbsp. unsalted butter
1/4 cup flour
3 cups half & half
Kosher salt and freshly ground black pepper, to taste
1 cup thinly sliced mushrooms
2 tbsp. dry sherry
8 shucked bluepoint oysters, juices reserved
10 oz. medium shrimp (about 20), peeled and deveined
1/4 lb. jumbo lump crabmeat
2 tbsp. finely chopped parsley
2 scallions, finely chopped
4 (6-oz.) pompano filets
1 tbsp. paprika
Instructions
Heat 4 tbsp. butter in a 2-qt. saucepan over medium-high heat. Whisk in flour; cook 2 minutes. Add half & half and bring to a boil; reduce heat to medium and cook, until thick, 2-3 minutes. Season with salt and pepper; set bechamel aside.
Heat remaining butter in a 12" skillet over medium-high heat. Cook mushrooms until browned, 4-6 minutes. Add sherry, oyster juices, salt, and pepper; cook until reduced by half, 2-3 minutes. Remove from heat; stir in oysters, shrimp, crab, parsley, scallions, and bechamel.
Heat oven to 500°. Cut out four 16" x 10" heart-shaped pieces parchment paper; fold hearts in half and crease. Working with one filet at a time, place on one side of heart; season with salt and pepper. Put one quarter of seafood mixture over filet; sprinkle with paprika. Fold paper over filet and fold up edges to seal; transfer to a baking sheet. Bake until fish is cooked, 8-10 minutes.
We destroyed the pompano over our summer vacation so we had plenty of leftovers.
2 decent size pompano
Fileted out with all the ingredients
Get the bechamel going
Mushrooms reducing in white wine, didn't have sherry.
Add in the remaining seafood and cook until incorporated. 2-3 minutes
Cut out heart shaped parchment paper and place 1 filet on a side
Add seafood mixture and sprinkle with paprika. Crimp the sides of the parchment paper trying to create as tight of a seal as possible.
Bake at 500 for 8-10 minutes, also did some garlic french bread and had some additional seafood mixture and french bread for dipping.
Bread view
Ingredients
10 tbsp. unsalted butter
1/4 cup flour
3 cups half & half
Kosher salt and freshly ground black pepper, to taste
1 cup thinly sliced mushrooms
2 tbsp. dry sherry
8 shucked bluepoint oysters, juices reserved
10 oz. medium shrimp (about 20), peeled and deveined
1/4 lb. jumbo lump crabmeat
2 tbsp. finely chopped parsley
2 scallions, finely chopped
4 (6-oz.) pompano filets
1 tbsp. paprika
Instructions
Heat 4 tbsp. butter in a 2-qt. saucepan over medium-high heat. Whisk in flour; cook 2 minutes. Add half & half and bring to a boil; reduce heat to medium and cook, until thick, 2-3 minutes. Season with salt and pepper; set bechamel aside.
Heat remaining butter in a 12" skillet over medium-high heat. Cook mushrooms until browned, 4-6 minutes. Add sherry, oyster juices, salt, and pepper; cook until reduced by half, 2-3 minutes. Remove from heat; stir in oysters, shrimp, crab, parsley, scallions, and bechamel.
Heat oven to 500°. Cut out four 16" x 10" heart-shaped pieces parchment paper; fold hearts in half and crease. Working with one filet at a time, place on one side of heart; season with salt and pepper. Put one quarter of seafood mixture over filet; sprinkle with paprika. Fold paper over filet and fold up edges to seal; transfer to a baking sheet. Bake until fish is cooked, 8-10 minutes.
We destroyed the pompano over our summer vacation so we had plenty of leftovers.
2 decent size pompano
Fileted out with all the ingredients
Get the bechamel going
Mushrooms reducing in white wine, didn't have sherry.
Add in the remaining seafood and cook until incorporated. 2-3 minutes
Cut out heart shaped parchment paper and place 1 filet on a side
Add seafood mixture and sprinkle with paprika. Crimp the sides of the parchment paper trying to create as tight of a seal as possible.
Bake at 500 for 8-10 minutes, also did some garlic french bread and had some additional seafood mixture and french bread for dipping.
Bread view
Posted on 1/5/21 at 9:56 am to holygrale
That looks amazing. I love toum and make it all the time, but never with black garlic and pecan oil. Does the pecan oil overpower at all? I always found that olive oil was too strong for toum and usually just use canola oil to let the garlic shine.
I'll be posting my kitchen disaster shortly for all of your amusement.
I'll be posting my kitchen disaster shortly for all of your amusement.
Posted on 1/5/21 at 10:01 am to LSUBoo
quote:
I'll be posting my kitchen disaster shortly for all of your amusement
My finger can't wait
Some great dishes already! I didn't know black garlic was even a thing!
Posted on 1/5/21 at 10:11 am to LSUBoo
Off to a good start, so far. This thread has never disappointed.
Posted on 1/5/21 at 10:11 am to NOLAGT
Black garlic is amazing
Posted on 1/5/21 at 10:15 am to LSUBoo
quote:
Does the pecan oil overpower at all?
I find the lil extra UMPF that the black garlic has, is just enough to overcome a slightly stronger favored oil
Posted on 1/5/21 at 10:17 am to Jax-Tiger
quote:
Off to a good start, so far. This thread has never disappointed.
Agreed! I am going to have to try out some black garlic now lol.
Posted on 1/5/21 at 10:19 am to NOLAGT
quote:
Agreed! I am going to have to try out some black garlic now lol.
Whole Foods in BR has it all da time, 2 in a lil pack/bag
This post was edited on 1/5/21 at 10:21 am
Posted on 1/5/21 at 10:19 am to NOLAGT
quote:
I am going to have to try out some black garlic now lol.
This. I've never used it, and I'm a garlic fiend...
Posted on 1/5/21 at 10:23 am to NOLAGT
quote:
PSA when you are fooling with a mandolin do not get careless, because they will let you know if you are.
Trying to get the sympathy vote, are you? The things some people will do in order to get an edge.
First Boo and his sous chef, and now you and your finger. That looks pretty realistic, BTW...
Posted on 1/5/21 at 10:31 am to Jax-Tiger
quote:
Trying to get the sympathy vote, are you?
Yes, that is what No8Easy2 told me to do since he didn't have any head-on flounder for me.
not really. Well he really didn't have a flounder for me lol quote:
That looks pretty realistic, BTW
I had help from the fark board and some CGI
This post was edited on 1/5/21 at 10:32 am
Posted on 1/5/21 at 10:42 am to Lambdatiger1989
Is that an Emeril recipe? I've made something very similar using his recipe for pecan crusted fish with lemon butter sauce and pecan relish. It's an outstanding dish and yours looks delicious.
Posted on 1/5/21 at 10:46 am to Jax-Tiger
Alright, here goes. I just about didn't compete in this one, and I made no special shopping trips or anything. Everything I used was already in the fridge/freezer/pantry/spice drawer and it was a legitimate last second recipe.
I had a salmon filet in the freezer, so I did take it out the night before hoping to have time to throw something together. I also had bread and potatoes... so, salmon sandwich time!
Scrounged up Salmon Sandwich with Home Fries
First up, I seasoned the salmon thoroughly with a rub of olive oil, some garlic, tony's, lemon pepper, and an italian blend. I then let that sit aside while I prepped the potatoes.
I took three potatoes (two yukon gold and one red) and sliced them into roughly 1/4" x 1/4" tubes. I didn't want to go for stringy fries, but also not steak fries. They went into a slightly salted bath to pull out the starch and help them get crispy later.
While the fries were soaking I baked the salmon for 20 minutes at 350, enough to cook through but not be well done.
After it cooled a bit I removed all the meat to the mixing bowl, and soon realized that I didn't have any eggs to bind my salmon patties, so I attempted to bind with a horseradish parmesan ranch, some bread crumps, and of course I added worcestershire for flavor.
The problem was, they didn't bind. At all. So, I remembered mandolin artist NOLAGT (pretty sure) freezing his cooked beef short rib in order to maintain a cylinder shape. With that in mind, I formed three patties in bowls and tossed them in the freezer.
While those were setting I got the potatoes cooking in the air fryer. Pat dry, season (more garlic and italian blend), and air fry for at least 15 minutes per side. Honestly it takes a lot longer than deep frying, but they are still delicious and I had the time while I was waiting on the patties. Plus I could have some fun with my sous chef who was mostly interested in balancing all of my ingredients.
As those were finishing, I pulled the salmon patties out and tested my theory... it worked! They weren't frozen all the way through but the cold helped bind everything together. So, a dusting of bread crumbs on each side and into the skillet with olive oil to sear and heat back up.
Now, I know seafood and cheese don't go together, but I find that one exception to the rule is feta.. so I added a topping of feta and a balsamic drizzle to the salmon patty I was eating first, as well as to the finished fries. As for a bun, the only thing I had on hand is some King's Hawaiian Bread... which is probably my favorite regular store-bought bread, and of course it got a toasting before forming the sandwich.
The end result wasn't the most aesthetically pleasing thing I've ever cooked, but it was pretty damn delicious, and that's what really matters.
I had a salmon filet in the freezer, so I did take it out the night before hoping to have time to throw something together. I also had bread and potatoes... so, salmon sandwich time!
Scrounged up Salmon Sandwich with Home Fries
First up, I seasoned the salmon thoroughly with a rub of olive oil, some garlic, tony's, lemon pepper, and an italian blend. I then let that sit aside while I prepped the potatoes.
I took three potatoes (two yukon gold and one red) and sliced them into roughly 1/4" x 1/4" tubes. I didn't want to go for stringy fries, but also not steak fries. They went into a slightly salted bath to pull out the starch and help them get crispy later.
While the fries were soaking I baked the salmon for 20 minutes at 350, enough to cook through but not be well done.
After it cooled a bit I removed all the meat to the mixing bowl, and soon realized that I didn't have any eggs to bind my salmon patties, so I attempted to bind with a horseradish parmesan ranch, some bread crumps, and of course I added worcestershire for flavor.
The problem was, they didn't bind. At all. So, I remembered mandolin artist NOLAGT (pretty sure) freezing his cooked beef short rib in order to maintain a cylinder shape. With that in mind, I formed three patties in bowls and tossed them in the freezer.
While those were setting I got the potatoes cooking in the air fryer. Pat dry, season (more garlic and italian blend), and air fry for at least 15 minutes per side. Honestly it takes a lot longer than deep frying, but they are still delicious and I had the time while I was waiting on the patties. Plus I could have some fun with my sous chef who was mostly interested in balancing all of my ingredients.
As those were finishing, I pulled the salmon patties out and tested my theory... it worked! They weren't frozen all the way through but the cold helped bind everything together. So, a dusting of bread crumbs on each side and into the skillet with olive oil to sear and heat back up.
Now, I know seafood and cheese don't go together, but I find that one exception to the rule is feta.. so I added a topping of feta and a balsamic drizzle to the salmon patty I was eating first, as well as to the finished fries. As for a bun, the only thing I had on hand is some King's Hawaiian Bread... which is probably my favorite regular store-bought bread, and of course it got a toasting before forming the sandwich.
The end result wasn't the most aesthetically pleasing thing I've ever cooked, but it was pretty damn delicious, and that's what really matters.
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