Tag Archive | cooking

Grilled Fish Tacos with Roasted Chili and Avocado Salsa

Grilled Fish for the Man of the House

  • 1/2 Hass avocado, seeded and flesh removed from peel
  • 2 poblano peppers, roasted, peeled and seeded
  • 1 jalapeno, roasted, peeled and seeded
  • 1/4 cup plus 3 tablespoons olive oil, divided
  • 3/4 cup chopped yellow onion, divided
  • 3/4 cup fresh cilantro leaves, divided
  • 1 lime, juiced
  • 1 1/4 teaspoons kosher salt, divided
  • 3 tablespoons water
  • 1 pound amberjack fillet
  • 1/2 teaspoon freshly ground white pepper
  • 8 fresh, white or yellow corn tortillas, warmed
  • 4 slices ripe tomato, cut in 1/2
  • 2 limes, halved

Instructions

In a blender, combine the avocado with the roasted poblano and jalapeno peppers, 1/4 cup of the olive oil, 1/4 cup of the chopped onion, 1/4 cup of the cilantro leaves, the lime juice, 1/4 teaspoon of the kosher salt and the water. Puree until smooth and set aside as you prepare the rest of the dish.

Preheat a cast iron grill pan over medium heat. Season the amberjack with the remaining teaspoon of kosher salt and the white pepper. Rub both sides of the fish with the remaining 3 tablespoons of olive oil and place in the grill pan. Sear until just cooked through, about 4 minutes on each side. Remove from the pan and set aside.

To assemble the tacos, divide the fish (in flakes or small chunks) evenly among the tortillas. Place 1 tablespoon of the chopped onion and 1 tablespoon of the cilantro leaves over the fish. Place a half tomato slice over the onions and cilantro and spread some of the Roasted Chile and Avocado Salsa over the tomato and fish. Squeeze some lime juice over the tacos, fold over and eat. Repeat with the remaining tortillas, fish and other ingredients.

Recipe courtesy Emeril Lagasse

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What Emeril Has to Say About Grilling

We know who Emeril is, and every word that comes out of his mouth regarding cooking is surely a hit. Here’s what he has

Emeril at the Grill - A Cook Book for All Seasons

to say about grilling:

“No matter what season you’re in, for any season, and whatever grilling tool you’re using, grilling should be fun be it outdoors or indoors.” If you agree with me, some or most of us consider grilling outdoors a lot much better than grilling indoors. Perhaps we’re thinking of the inconvenience as the smoke fills the whole house, the charcoal mess and all that. But Emeril’s right, perhaps it’s high time that we consider grilling as something to be treated a great adventure be it inside or outside the house.

Emeril’s second tip is to grill like you’re using a stove: “Half of it should be medium-high heat, a third of it should be medium or medium-low and a third of it should be low… and you should rotate things so that everything you cook is not charred and burnt and not properly cooked internally. And invest in a meat thermometer — they’re cheap.”

Emeril Grills

Here’s a full video coverage of Emeril on the grill.

What to Do When Your Tilapia Flakes During Grilling

One of the my favorite fish to grill is tilapia. I love the white flavorful meat still oozy hot for dinner. But I never thought tilapia would flake so easily and would fall off the grates, that’s often the problem with this fish. If I only had one entire tilapia fish that keeps falling off the grates as it cooks, I wonder what would happen to the fish the moment I serve it. 🙂 Tilapia is a tender fish with meat that is firm enough to get a nice grill without flaking – that’s what I know!

Now that we know that tilapia can be delicate when grilled, it’s just ideal to always brush a little oil (sesame oil is best) around it before putting on the grill, or grease the grill properly to prevent the flesh from sticking into the grates.

Image from deliciousdishesrecipes.com

I also have began putting my tilapia in a foil before grilling. This way, you’re 100% sure the fish will come out whole and will be served intact.

Enjoy!

Christmas Grilling Stories

Have you heard of grilled alligator?

It’s just one of the most unusual grilled recipe for Christmas. One girl from New Orleans shared her family’s menu – grilled alligator, sauteed shrimp and mushrooms and salad. Here’s more – salad, raw oysters with cocktail sauce, grilled scallops and her own dish – creamy-less broccoli. Sounds different?

Grilled Gator

Another story is the 12 days BBQ celebration. Rod and Sheri have spent years perfecting the art of barbecue and are ready to teach their their secrets. The two day Pellet Envy Competition BBQ Class will take you through their entire competition cooking process and end with you tasting some of the best Que in the business and truly having the knowledge to reach the point in years to come where you have forgotten more about barbecue than most ever knew.

Among the most important tool in any cook’s toolbox is a great knife. For pitmasters few things are more important to their craft than an affordable and reliable slicing knife to use when cutting slabs of ribs or slicing brisket. High-carbon stainless steel blade with an edge to prevent food from sticking and meets both requirements of affordability and reliability.

So even if you’ve stretched your shopping till the last minute that you don’t have time for elaborated cooking, hit the grill and make any special menu for the Christmas celebration.

What to Cook for the Holidays – Tips to Newly-Weds

Families get together during Christmas eve, it’s a tradition done every year where Christmas dinner is celebrated by millions of families throughout the world. Some cooks find it the best season to show off their best recipes and the most delicious desserts. Depending upon your sense of cooking adventure and time constraints there are many recipes for Christmas dinner.

If you’re the beginner cook, or the newly-wed, a traditional seafood meal can make your first Christmas eve more romantic and flavored. Shrimps, calamari, scungilli, baccala, mussels, clams and some delicious fish can make you a wonderful meal together. Don’t worry too much of complexity, simply prepare any of your choices in the manner you two would enjoy. Grill them, cook them on a clay terracotta and serve it right from the stove on your terracotta, or bake them in the oven with lemon wedges.

Don’t forget a good roasting rub for a taste that’s so savory. Simply roast vegetables with colorful bell peppers in a pan with 1 tsp. of olive oil and sea salt to serve with the main course.

Think of any dessert along with your favorite wine. But see to it the dessert should not be sweeter than wine. It still pays a lot enjoying both your wine and dessert.

If you want to put some challenge to your holiday cooking, a roasted monkfish is a good beginning. The wonderful taste of the fish will make things all flavorful. You can enhance it with balsamic for olive sauce, or a plain lemon mash. I tell you, it will not be your last.

Bring that love to ooze on the holidays. Goodluck!

 
 
 
 

Is There Unhealthy About Grilling

Yes, but I don’t think grilling meat is dangerous. I don’t think it’s all that unhealthy. What I see unhealthy about grilling meat is the burned fats because it has been linked to cancer.

However, if we won’t eat the burned skin for example then I think it’s just fine, well for me. Besides, there are some safety measures you can take in order to lessen the exposure to harmful chemicals created during the grilling process.

The less time your food spends on a high heat grill, the safer you will be. When cooking thick or fatty meats, try partially cooking them indoors in a microwave first. Precooking meat on high for 90 seconds before grilling can significantly reduce the amount of carcinogens you will be exposed to.

Raise the level of the grill, whenever possible, to position the food farther away from the heat source. Don’t cook over the fire. Moving your meat to the outsides of the grill will prevent them from coming in contact with large amounts of smoke.

The less high heat your meat is exposed to, the better. Grilling meats is not entirely unhealthy. Any type of grilling method makes food taste better, kills disease-causing organisms, destroys toxins and increases digestibility.

Recipes – Three of Asia’s Most Popular Pork Dishes

By: Maria Antoniet Fornillos

The art of Asian cooking is a reflection of many different cultures and influences that born the most popular ethnic cuisines. Famous for its antique flavors, you will only understand genuine Asian food when you experience it. While pork dishes are among the most popular, there are a few pork recipes that are more favored in more than one country in Asia and among foreign countries as well. I have three of them.

Crispy Sweet & Sour Pork

The arguably flavorsome rage of sugar along with ketchup and tangy rice vinegar has created the most admired blend of sweet and sour taste that is very pleasing to the palate. Some use dry sherry or even dry red or white wine for vinegar making crispy sweet and sour pork as one of the staples in many Chinese restaurants.

Home-style sweet and sour pork include white onions, celery, bell peppers and fresh or tinned pineapple to add another layer of sweetness to the sweet and sour pork chunks. By tradition, the secret to an authentic sweet and sour pork dish lies in the perfect balance of the sweet vs. sour taste of the sauce, along with a great batter for crispy and crunchy coating for the pork.

Baby Back Ribs

This tender meat around the ribs is called loin ribs or back ribs. This is taken from the top of the rib cage between the spine and the spareribs just below the loin muscle. The term “baby back ribs” comes not from the age of the hog, but the small size of the ribs which is meatier and tender compared to the larger pork spareribs.

Smoked or roasted baby back ribs are very popular; this is why they are also one of the most expensive cuts of meat from the hog. Asians spend time marinating the pork ribs and cook them slowly; getting roasted or grilled ribs that just fall off the bone. The hint of wine in the marinade which is also used to baste meat during the cooking process results to an even tastier baby back ribs pork dish.

Pork Tenderloin

Pork tenderloin is one of the most favorite Asian recipes for pork. It is the dish mostly considered perfect for potluck, buffet or picnic. This mild-flavored slender cut of boneless meat that comes from the loin lends itself to dry rubs, marinades and even brining, that Asians find it juicier than it has been thought of. Pork tenderloin is also one of quickest to cook meat that you can cook it on the grill in less than 10 minutes.

Asian-style pork tenderloin is classically marinated with hoisin sauce, soy sauce herbs and spices to infuse meat with complex flavors, and transpose a simply cooked meal into something that tastes more impressive than it sounds. When you slice your tenderloin into medallions, you will see and taste how each bite includes a part of the surface the marinade came in contact with. This is why Asians have been marinating for more than five centuries.

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Roasted Zucchini with Pesto

Have you tried pesto?

September is still harvest time. It sounds wonderful and feels so country.  Our local farmers’ market should be as large with as many alternatives of fresh fruits, vegetables and herbs. One best thing about this whole thing is the opportunity to learn making food from scratch, from what is available.

Here’s a recipe suggested by Your Smart Kitchen Blog.

Ingredients

  • 2 Zucchini, chopped into 1 inch chunks
  • 3 Garlic Cloves, minced
  • Extra-virgin Olive Oil
  • 2 tbsp Pesto
  • Oregano
  • Sea Salt
  • Pepper

Directions

Preheat oven to 450°F.
Mix olive oil, pesto, oregano, garlic, sea salt and pepper in a small bowl. Coat each chunk of zucchini with the mixture and spread out on a baking sheet. Roast till browning (about 6 minutes) and then flip the zucchini pieces over and let roast for another 7 or so minutes until then are tender. Serve warm with other delicious sides.

Grilling Tips – Steps When Using Cedar Planks

If you’ve never used cedar planks for grilling before, you will find this a new thing to put on your list. To help you start off nice and sound, a few basic things are what is required, or at least you need to know:

Fish is delicate and absorbs flavors easily when grilled. This is why, any grilled fish recipe comes out “superstar”  in ever occasion. If you’re using hardwood charcoal infused with additional glazes or spices, congratulations! You perfectly know the secret to the most delicious and healthy grilled food.

Now back to the planks. Since many glazes make a fish fillet sticky, it would be difficult to remove from a grill grate. This is why cedar planks under the meat came into the idea. Not only does the cedar add a wonderful flavor to the meat, but it also keeps the fillet in one piece when it’s ready to eat.

  • Buy a food-grade quality cedar plank.
    Soak the cedar planks for at least two hours before grilling. This time of soaking would be enough to keep moist in the planks and prevent them from burning while grilling.
  • When ready for grilling, remove planks from water and set the fish fillet directly onto the wet board, with the skin-side down on the wood.
  • Place the planks with the fish directly onto your hot grill, and cover with your grill lid all through the cooking process.
  • When cooked, simply remove the whole plank-fish unit from the heat and serve. The fish skin will usually stick to the plank, which makes the eating process even easier.

Most people use salmon fillets coated with their favorite dressing for glaze. You can also do the same for a super-flavored “planked salmon”, as my husband fondly calls them.  I suggest that you mix bourbon for your coating then using a pastry brush, spread the glaze over the salmon immediately before putting the salmon on the cedar plank.

I promise you, this simple grilled fish on the planks are really tasty.

Quick and Spicy Pork Chops

This pork month, perhaps you’re running into the typical situation where the days activities leave you approaching dinner time without a lot of time but you still want a good meal. If you do, try a taste of modern-traditional pork chops. Although these take awhile to prepare using normal methods, use your Fissler Pressure Pan, if you have one.

Simply chop some hearty vegetables and place them on a cookie sheet. Sprinkle the veggies with some herbs and olive oil and put them in the oven to bake while you take care of a few other tasks to finish off the day.

Place the pressure pan on high heat with just a little olive oil and brown the pork chops on both side. Setting them aside and cooling off the pan a bit, add some decent red wine, herbs and garlic to the pan. Using the steamer insert, put the chops back into the pan. Open the pressure pan, remove the pork chops and transfer to a plate. Reduce the remaining liquid a bit.

To serve, just put the pork chops on a plate, add some of the roasted or grilled vegetables and pour a bit of the sauce on top. Start to finish will be less than 30 minutes.

You might also like casserole recipes and pork chops in your slow cooker.  Enjoy your pork month!