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 Post subject: Re: I cook...
PostPosted: Thu Nov 13, 2008 7:17 pm 
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fluidmaster
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Posts: 1061
...

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Last edited by halperbole on Sun Nov 30, 2008 8:29 pm, edited 1 time in total.

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 Post subject: Re: I cook...
PostPosted: Mon Nov 24, 2008 5:19 pm 
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ripper
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Posts: 247
JAC wrote:
Lobster(s) tend to scream when you put them on grill, it's really quite horrible. The first time I heard it, I was unable to eat them afterward. I feel bad for saying this, but I got over that.

Anyway, take the lobster (I wire the claws shut), wrap in aluminum foil, with

unsalted butter
sprinkle with Sea Salt
cloves garlic, coarsely chopped
lemon juice
chopped chives

You can add if you'd like:

yellow squash
zucchini
red bell pepper



Image




I prefer these: (Fun to catch, taste better than the ones from Maine)
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 Post subject: Re: I cook...
PostPosted: Mon Nov 24, 2008 5:45 pm 
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fluidmaster
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Posts: 621
Location: Omnipresent.
Cooked last night. Made on the fly.

Two 6-8 oz Mahi fillets or any firm white fleshed fish.
1 tbsp. sesame oil.
1 tbsp. black sesame seeds.
1/2 can coconut milk
1 tbsp red curry paste.
1/4 cup fresh chopped basil
I/2 tsp. tumeric
1/2 tsp. cinnamon.
1/2 tsp. chili flakes
salt to taste.

Pat dry fillets. Coat both sides evenly with sea salt, black pepper, sesame seeds.
Heat up cast iron skillet to high heat.
Add cocunut milk and remainder of spices to sauce pan whisk over med-low heat. Adding half of basil
Add sesame oil to cast iron skillet. Sear each side of fish till crust forms. Finish in 350 oven till fish is flaky.
Drizzle sauce over fillets. and serve w/ jasmine rice and your choice of green veggie. I chose asparagus.
"Adorn" with chopped basil and enjoy w/ cold beverage.


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 Post subject: Re: I cook...
PostPosted: Mon Nov 24, 2008 5:48 pm 
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ripper
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Joined: Mon Oct 13, 2008 1:56 pm
Posts: 251
Location: San Marco, Jacksonville, Fla
Waterjunkie wrote:
Cooked last night. Made on the fly.

Two 6-8 oz Mahi fillets or any firm white fleshed fish.
1 tbsp. sesame oil.
1 tbsp. black sesame seeds.
1/2 can coconut milk
1 tbsp red curry paste.
1/4 cup fresh chopped basil
I/2 tsp. tumeric
1/2 tsp. cinnamon.
1/2 tsp. chili flakes
salt to taste.

Pat dry fillets. Coat both sides evenly with sea salt, black pepper, sesame seeds.
Heat up cast iron skillet to high heat.
Add cocunut milk and remainder of spices to sauce pan whisk over med-low heat. Adding half of basil
Add sesame oil to cast iron skillet. Sear each side of fish till crust forms. Finish in 350 oven till fish is flaky.
Drizzle sauce over fillets. and serve w/ jasmine rice and your choice of green veggie. I chose asparagus.
"Adorn" with chopped basil and enjoy w/ cold beverage.




YUM!!!!!!!!

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 Post subject: Re: I cook...
PostPosted: Mon Nov 24, 2008 9:42 pm 
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grom
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Joined: Tue Oct 14, 2008 12:22 am
Posts: 132
That's on the fly WJ? Damn, I wish I could try that without having to cook it. I'm not sure it's my style but it looks tasty. I love fish.

My standard recipie (any kind of white fish - but usually thinner filets) is to
1) put olive oil in a pan
2) bread one side of the fish (usually italian seasoning), place it down first and crisp it up
3) flip to other side to cook the other raw side slightly
4) flip over and add the seasonings (usually lemon pepper, basil, salt and some combo mix of yummy spices like mrs. dash) to the non-breaded side
5) maybe add some parmesian or other white cheese
6) flip over and crisp it up, including burning the cheese
6) eat.

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 Post subject: Re: I cook...
PostPosted: Tue Nov 25, 2008 11:51 am 
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fluidmaster
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Joined: Mon Oct 13, 2008 8:44 am
Posts: 1343
Location: in the Atlantic
Waterjunkie wrote:
Cooked last night. Made on the fly.

Two 6-8 oz Mahi fillets or any firm white fleshed fish.
1 tbsp. sesame oil.
1 tbsp. black sesame seeds.
1/2 can coconut milk
1 tbsp red curry paste.
1/4 cup fresh chopped basil
I/2 tsp. tumeric
1/2 tsp. cinnamon.
1/2 tsp. chili flakes
salt to taste.

Pat dry fillets. Coat both sides evenly with sea salt, black pepper, sesame seeds.
Heat up cast iron skillet to high heat.
Add cocunut milk and remainder of spices to sauce pan whisk over med-low heat. Adding half of basil
Add sesame oil to cast iron skillet. Sear each side of fish till crust forms. Finish in 350 oven till fish is flaky.
Drizzle sauce over fillets. and serve w/ jasmine rice and your choice of green veggie. I chose asparagus.
"Adorn" with chopped basil and enjoy w/ cold beverage.


High heat huh? I'm terrified of it.

Excellent recipe Junks. I believe we'll have to try it. I lovelovelove all things involving fish and coconut milk.

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 Post subject: Re: I cook...
PostPosted: Tue Dec 02, 2008 9:29 am 
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fluidmaster
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Joined: Mon Oct 13, 2008 8:34 am
Posts: 568
Waterjunkie wrote:
Cooked last night. Made on the fly.

Two 6-8 oz Mahi fillets or any firm white fleshed fish.
1 tbsp. sesame oil.
1 tbsp. black sesame seeds.
1/2 can coconut milk
1 tbsp red curry paste.
1/4 cup fresh chopped basil
I/2 tsp. tumeric
1/2 tsp. cinnamon.
1/2 tsp. chili flakes
salt to taste.

Pat dry fillets. Coat both sides evenly with sea salt, black pepper, sesame seeds.
Heat up cast iron skillet to high heat.
Add cocunut milk and remainder of spices to sauce pan whisk over med-low heat. Adding half of basil
Add sesame oil to cast iron skillet. Sear each side of fish till crust forms. Finish in 350 oven till fish is flaky.
Drizzle sauce over fillets. and serve w/ jasmine rice and your choice of green veggie. I chose asparagus.
"Adorn" with chopped basil and enjoy w/ cold beverage.


^ that one gets the fra seal of approval. made it last night with some grouper a friend had given us, and it was absolutely incredible. thanks, wj.


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 Post subject: Re: I cook...
PostPosted: Thu Dec 04, 2008 10:01 pm 
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fluidmaster
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Joined: Tue Oct 07, 2008 9:19 am
Posts: 621
Location: Omnipresent.
This sea-turtle is a little tough. Anybody have any good recipes? I have about 1000 lbs of meat I need to get through.


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 Post subject: Re: I cook...
PostPosted: Fri Dec 05, 2008 1:22 pm 
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grom
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Joined: Wed Dec 03, 2008 10:47 pm
Posts: 136
Location: in front of a computer
:?


Sea Bass ceviche for tomorrow!

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 Post subject: Re: I cook...
PostPosted: Tue Jan 27, 2009 10:06 pm 
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grom
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Joined: Tue Oct 14, 2008 12:22 am
Posts: 132
FamilyJulz wrote:
This is the easiest and best non-grilled fish recipe, people that don't even like fish will eat this.

Slather (any whitefish, but I like snapper for this) filets in equal parts mayo, parmesan and sour cream.
Sprinkle with Italian seasoning.
Decorate with sliced red onion.
Bake for 20 min at 350. I like to broil for a minute at the end to brown the top.

Voila! Yummiest of yummies.

You're welcome!!!


I finally tried this one with some Rock Cod. Nice touch on the browning in the broiler at the end. I had given up on cooking fish in the oven/broiler, but this one resparked some interest. I really liked the sauce. And we used low fat sour cream and Miracle Whip so it wasn't so bad on my cholesterol. Gracias

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 Post subject: Re: I cook...
PostPosted: Wed Jan 28, 2009 7:08 am 
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fluidmaster
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Joined: Mon Oct 13, 2008 9:17 am
Posts: 642
clambake wrote:
FamilyJulz wrote:
This is the easiest and best non-grilled fish recipe, people that don't even like fish will eat this.

Slather (any whitefish, but I like snapper for this) filets in equal parts mayo, parmesan and sour cream.
Sprinkle with Italian seasoning.
Decorate with sliced red onion.
Bake for 20 min at 350. I like to broil for a minute at the end to brown the top.

Voila! Yummiest of yummies.

You're welcome!!!


I finally tried this one with some Rock Cod. Nice touch on the browning in the broiler at the end. I had given up on cooking fish in the oven/broiler, but this one resparked some interest. I really liked the sauce. And we used low fat sour cream and Miracle Whip so it wasn't so bad on my cholesterol. Gracias



Theres a little hole in the wall seafood place in town my son and I eat at a lot that makes this recipe(with snapper as well) and I love it... I think they call it something Monte Carlo or Monte Carlo sumthin... either way its great..(especially when the son is paying!)


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 Post subject: Re: I cook...
PostPosted: Thu Jan 29, 2009 9:59 am 
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fluidmaster
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Joined: Mon Oct 13, 2008 8:44 am
Posts: 1343
Location: in the Atlantic
clambake wrote:
FamilyJulz wrote:
This is the easiest and best non-grilled fish recipe, people that don't even like fish will eat this.

Slather (any whitefish, but I like snapper for this) filets in equal parts mayo, parmesan and sour cream.
Sprinkle with Italian seasoning.
Decorate with sliced red onion.
Bake for 20 min at 350. I like to broil for a minute at the end to brown the top.

Voila! Yummiest of yummies.

You're welcome!!!


I finally tried this one with some Rock Cod. Nice touch on the browning in the broiler at the end. I had given up on cooking fish in the oven/broiler, but this one resparked some interest. I really liked the sauce. And we used low fat sour cream and Miracle Whip so it wasn't so bad on my cholesterol. Gracias



Awesome! But Miracle Whip? :shudders: All I can think of are bologna sandwiches on Merita white bread when I hear those two words together.

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 Post subject: Re: I cook...
PostPosted: Thu Jan 29, 2009 12:10 pm 
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fluidmaster
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Joined: Tue Oct 07, 2008 8:53 am
Posts: 1994
Location: Rat Town
So last night we created a dish that was inspired by a recipe we found on the internet. It's crazy what you can find on this dang old internets.

My hot sexy wife started with some olive oil, onion, garlic, and red bell pepper in the dutch oven. Upon slight softening, dry white wine was added to the heavenly cooking apparatus. After which, some diced tomatoes joined the flavor orgy. This went on long enough for the pot to reach a near boil.

Meanwhile, back in the full on boiling pot, a cup of water reached boiling point and two dozen well behaved little neck clams had a nice steam bath until they were ALL left wide open. Their bodies were removed and rinsed from their homes, and their homes were discarded. A shame, I know.

Just over a pound and a half of fresh Florida Grouper was divided into serving size chunks and was joyously folded into the delicious dissipation, along with the little neck clams.

French bread hit the broiler, and a mere 15 minutes later, the best soup I have ever had in my life was born.

Fresh flat leaf parsley was added for garnish.

I leave you with just a dash of advice: If you don't like good, fresh, hearty food from the Florida waters that is full of flavor and not overpowering, don't try cooking this.

My wife is hot.


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 Post subject: Re: I cook...
PostPosted: Thu Jan 29, 2009 12:44 pm 
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fluidmaster
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Posts: 1343
Location: in the Atlantic
My husband is funny and hot. It really was the best soup ever. EVER.

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 Post subject: Re: I cook...
PostPosted: Thu Jan 29, 2009 1:28 pm 
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fluidmaster
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Joined: Mon Oct 13, 2008 9:36 am
Posts: 1321
FamilyJulz wrote:
My husband is funny and hot. It really was the best soup ever. EVER.


...I'm confused...were you two "cooking" in the kitchen or some other room... ?? ?? :lol:

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 Post subject: Re: I cook...
PostPosted: Thu Jan 29, 2009 4:45 pm 
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grom
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Joined: Tue Oct 14, 2008 12:22 am
Posts: 132
You guys should have given your buddy Jeff on Top Chef that recipie. Too bad, he is gone. Good soup is orgasmic, but I guess you already knew that. :roll:

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 Post subject: Re: I cook...
PostPosted: Tue Feb 03, 2009 10:07 am 
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fluidmaster
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Posts: 1343
Location: in the Atlantic
Warm ceviche - NO.
That crazy bugeyed lady should've been tossed.

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 Post subject: Re: I cook...
PostPosted: Tue Feb 03, 2009 11:22 am 
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fluidmaster
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Joined: Tue Oct 07, 2008 9:19 am
Posts: 621
Location: Omnipresent.
Crazy bug-eyed lady whacks me out. She's a loose cannon and needs to up her meds. Jeff was cool and I enjoyed his cooking, but I think he knew his weakness.


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 Post subject: Re: I cook...
PostPosted: Tue Feb 03, 2009 4:08 pm 
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fluidmaster
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Joined: Mon Oct 13, 2008 8:44 am
Posts: 1343
Location: in the Atlantic
Waterjunkie wrote:
Crazy bug-eyed lady whacks me out. She's a loose cannon and needs to up her meds. Jeff was cool and I enjoyed his cooking, but I think he knew his weakness.


True. And true.

We've no desire to watch the rest of the season.

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 Post subject: Re: I cook...
PostPosted: Thu Feb 05, 2009 12:18 am 
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fluidmaster
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Posts: 1061
The tatted lesbian chick with the really attractive mouth and pleasant disposition packed her knives and left tonight.

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