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Started By
Message
re: Submission Thread for F&DB Fish Challenge 1/5/2021
Posted on 1/5/21 at 11:13 am to LSUBoo
Posted on 1/5/21 at 11:13 am to LSUBoo
quote:
So, I remembered mandolin artist NOLAGT (pretty sure) freezing his cooked beef short rib in order to maintain a cylinder shape
you are correct that is what I did with the beef short ribs. I made some salmon cakes but I didn't have to freeze them to hold together. What I did was partly freeze the salmon and then grind raw, one pass, on a large plate. I think that stickiness helped bind as all I did after was panko bread crumbs mixed in and coated, guidrys, and seasoning.
I did cook them in a pan with olive oil tho...if I deep fried it might have needed some more binding
. They were delicate to handle. I almost made them again and into a samich for this challange if I couldn't find flounder
THIS IS NOT A ENTRY
With a dill tarter sauce on top...and sauage...cuz why not
1
Posted on 1/5/21 at 11:22 am to NOLAGT
quote:
What I did was partly freeze the salmon and then grind raw, one pass, on a large plate. I think that stickiness helped bind as all I did after was panko bread crumbs mixed in and coated, guidrys, and seasoning.
I probably should have done that. Next time.
Posted on 1/5/21 at 11:49 am to NOLAGT
quote:
Boneless flounder stuffed with shrimp and crab
Damn. I'm glad work kept me out this time. I was going to do this one from my Paul prudhomme cookbook, since I haven't had it before. This turned out a lot better than I could have done.
Posted on 1/5/21 at 11:56 am to Gris Gris
I believe it is.
Posted on 1/5/21 at 12:09 pm to Darla Hood
People always ask me what is my favorite thing to cook? A few years ago I began replying "food people say they don't like." I have been fairly successful in converting a few detractors. One of the foods that gets repeatedly mentioned as a "undesirable" is beet root.
Beets are a very polarizing food, you either love them or hate them. Those that hate them were probably served the awful things that come in a can and have the flavor and aroma of hog sweat.
Here I roast the beets to concentrate their flavor and add ingredients like cardamom, balsamic vinegar, and onions to take advantage of their natural sweetness.
The flavors in this dish came out better than I conceptualized. I was very satisfied with my attempt, well except for the plating that is.
Potato, Prosciutto, and Swiss Chard wrapped Red Grouper with Ham Braised Edamame & Beet Tartare
Thoroughly clean and dry beets, coat with oil and salt, place in a 350°F oven until a probe can be inserted and removed without much resistance. 60-75 minutes
Once roasted, peel and finely dice beets. For the onion confit, finely dice and onion and place into a small sauce pot, add 2-3 tablespoons of oil, 1T salt, 20 or so whole cumin seeds, 10 or so coriander seeds, two bay leaves cut in half, and a few grinds of black pepper. Place over the lowest possible flame stirring occasionally until all onions are clarified and soft. 75-90 minutes.
Mix diced beets, onion confit, roasted garlic, cardamom, and olive oil in a small sauce pan and heat over low flame. Once hot, add chives, and 25 year old balsamic vinegar.
Remove individual soy beans from there hulls. Sautee minced garlic in ham fat until fragrant. Add soy beans and ham broth. Simmer until hot then remove from heat. Add hon dashi, soy sauce, a few grinds of black pepper, and butter.
Separate swiss chard leaves from stems
Blanch in hot, salted boiling water and shock in an ice bath. Layer leaves between paper towels to absorb excess water and trim any undesirable parts
Use a spiral slicer to create long threads of potatoes.
Cut grouper filets to 4oz portions and season with mixture of salt, granular garlic, white pepper, oregano, dried lemon peel, dried parsley, thyme, coriander and dill.
Lay out two leaves of swiss chard and tightly wrap around grouper filet.
Overlap two slices of prosciutto and wrap tightly around the chard-wrapped grouper filet.
Separate two to three strands of potato and wrap tightly around the chard and prosciutto-wrapped grouper filet.
Sear the filet until brown and crispy.
Transfer to oven to complete the cooking.
Place edamame in a ring mold and layer beet tartare on top.
Cut wrapped fish on a bias and plate.
It fell...
Beets are a very polarizing food, you either love them or hate them. Those that hate them were probably served the awful things that come in a can and have the flavor and aroma of hog sweat.
Here I roast the beets to concentrate their flavor and add ingredients like cardamom, balsamic vinegar, and onions to take advantage of their natural sweetness.
The flavors in this dish came out better than I conceptualized. I was very satisfied with my attempt, well except for the plating that is.
Potato, Prosciutto, and Swiss Chard wrapped Red Grouper with Ham Braised Edamame & Beet Tartare
Thoroughly clean and dry beets, coat with oil and salt, place in a 350°F oven until a probe can be inserted and removed without much resistance. 60-75 minutes
Once roasted, peel and finely dice beets. For the onion confit, finely dice and onion and place into a small sauce pot, add 2-3 tablespoons of oil, 1T salt, 20 or so whole cumin seeds, 10 or so coriander seeds, two bay leaves cut in half, and a few grinds of black pepper. Place over the lowest possible flame stirring occasionally until all onions are clarified and soft. 75-90 minutes.
Mix diced beets, onion confit, roasted garlic, cardamom, and olive oil in a small sauce pan and heat over low flame. Once hot, add chives, and 25 year old balsamic vinegar.
Remove individual soy beans from there hulls. Sautee minced garlic in ham fat until fragrant. Add soy beans and ham broth. Simmer until hot then remove from heat. Add hon dashi, soy sauce, a few grinds of black pepper, and butter.
Separate swiss chard leaves from stems
Blanch in hot, salted boiling water and shock in an ice bath. Layer leaves between paper towels to absorb excess water and trim any undesirable parts
Use a spiral slicer to create long threads of potatoes.
Cut grouper filets to 4oz portions and season with mixture of salt, granular garlic, white pepper, oregano, dried lemon peel, dried parsley, thyme, coriander and dill.
Lay out two leaves of swiss chard and tightly wrap around grouper filet.
Overlap two slices of prosciutto and wrap tightly around the chard-wrapped grouper filet.
Separate two to three strands of potato and wrap tightly around the chard and prosciutto-wrapped grouper filet.
Sear the filet until brown and crispy.
Transfer to oven to complete the cooking.
Place edamame in a ring mold and layer beet tartare on top.
Cut wrapped fish on a bias and plate.
It fell...
This post was edited on 1/5/21 at 12:12 pm
Posted on 1/5/21 at 12:12 pm to BigDropper
quote:
spiral slicer
I'd hate to see NOLAGT's finger after a run-in with one of these.
Posted on 1/5/21 at 12:33 pm to LSUBoo
quote:
I'd hate to see NOLAGT's finger after a run-in with one of these.
Posted on 1/5/21 at 12:35 pm to BigDropper
I have one...maybe we find out...keep checking in on the cooking threads who knows
Posted on 1/5/21 at 1:02 pm to Darla Hood
Some fantastic submissions so far. One great reason not to wait until the day of the challenge to cook your dish is being intimidated by the entries! I can't cook till later this afternoon, but unless it's a total failure, I'll still submit.
Posted on 1/5/21 at 1:09 pm to Darla Hood
Posted on 1/5/21 at 1:27 pm to Janky
You stole my recipe?
Posted on 1/5/21 at 1:42 pm to Darla Hood
His is not authentic enough for me tho. You have to sit on it for like 30 min, make sure 1/2 the cheese is stuck to the paper, and that's way to much tarter
Posted on 1/5/21 at 1:47 pm to Darla Hood
Seafood Stuffed Flounder Topped with Lump Crabmeat and Beurre Blanc Sauce
flounder fillets, Louisiana crawfish, shrimp, and lump crabmeat
Tarragon, garlic, purple onion, fennel, shallots, bell pepper, and green onions
Cook down the vegetables in unsalted butter and EVOO until translucent
Deglaze skillet with Sherry, then add the crawfish, shrimp, and crabmeat - ad a little blackened seasoning. Only cook for several minutes until shrimp are done.
Let cool down, transfer to separate bowl. For the stuffing add equal amounts of crumbled Ritz crackers and Italian bread crumbs. Mix together and season with S&P
Asparagus wrapped in pepper bacon, cream and butter were used for the beurre blanc sauce (forgot to include the lemons and white wine in picture)
Cook down finely diced shallots in lemon juice and white wine until very little liquid left. Then add cream and butter until desired consistency, S&P to taste. The BB sauce is velvety smooth with a hint of lemon that pairs perfectly with fish. Keep warm or it will thicken.
Stuff flounder fillet with seafood stuffing, top with blackened seasoning and pat of butter. I add a little Sherry to baking dish so it doesn't dry out. Bake at 350* for 15-20 minutes until done
Plated with asparagus wrapped bacon and shaved Parm. A buttered dinner knot roll topped with blackberry pepper jelly.
flounder fillets, Louisiana crawfish, shrimp, and lump crabmeat
Tarragon, garlic, purple onion, fennel, shallots, bell pepper, and green onions
Cook down the vegetables in unsalted butter and EVOO until translucent
Deglaze skillet with Sherry, then add the crawfish, shrimp, and crabmeat - ad a little blackened seasoning. Only cook for several minutes until shrimp are done.
Let cool down, transfer to separate bowl. For the stuffing add equal amounts of crumbled Ritz crackers and Italian bread crumbs. Mix together and season with S&P
Asparagus wrapped in pepper bacon, cream and butter were used for the beurre blanc sauce (forgot to include the lemons and white wine in picture)
Cook down finely diced shallots in lemon juice and white wine until very little liquid left. Then add cream and butter until desired consistency, S&P to taste. The BB sauce is velvety smooth with a hint of lemon that pairs perfectly with fish. Keep warm or it will thicken.
Stuff flounder fillet with seafood stuffing, top with blackened seasoning and pat of butter. I add a little Sherry to baking dish so it doesn't dry out. Bake at 350* for 15-20 minutes until done
Plated with asparagus wrapped bacon and shaved Parm. A buttered dinner knot roll topped with blackberry pepper jelly.
This post was edited on 1/5/21 at 1:51 pm
Posted on 1/5/21 at 1:50 pm to Got Blaze
quote:
Seafood Stuffed Flounder Topped with Lump Crabmeat and Beurre Blanc Sauce
And I now regret even posting my entry.
Posted on 1/5/21 at 1:59 pm to Darla Hood
We got a few hours left, but I'll be genuinely disappointed if we do not get any home made fish sticks
Posted on 1/5/21 at 2:02 pm to NOLAGT
quote:
that's way to much tarter
No. You have to have enough tartar so that you end up with a dollop on your shirt...
It's deceptive. You see that tartar coming out the side of the sandwich and so you take the first bite there, to catch it in your mouth. Rookie mistake, as it will always squirt out the back the second you do that...
This post was edited on 1/5/21 at 2:04 pm
Posted on 1/5/21 at 2:10 pm to LSUBoo
quote:
And I now regret even posting my entry.
You shouldn't...now you have another way to try the salmon cakes.
quote:
No. You have to have enough tartar so that you end up with a dollop on your shirt
I agree, but to be an authentic McD fish sami it has to NOT look like that pic and be put together half assed
Posted on 1/5/21 at 2:56 pm to Got Blaze
quote:
Seafood Stuffed Flounder Topped with Lump Crabmeat and Beurre Blanc Sauce
Very nice!
Posted on 1/5/21 at 2:59 pm to Janky
janky you som-bitch
Posted on 1/5/21 at 3:33 pm to t00f
Skillet Fried Catfish, Tabasco Collard Greens, Anson Mills Pencil Cob Grits, Cajun Escabeche, Crystal Hot Sauce
This wasn't the fanciest meal I have cooked recently; but damn did it hit all the right spots. Went down as my favorite meal of the holiday season.
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