Tag Archive | dutch oven

Understanding the Most Delicious Fish to Grill

Not only are the following fishes make fantastic meat, but they render one of the most delicious grilled fish meals one can ever imagine. Apart from being easy and fast to prepare, grilling the following fish can literally get fish off the grill in a matter of minutes. As soon as you get home, pick up a couple of fillets and lemon, heat up your grill pan, and make a fantastic after work meal.

Wahoo
Wahoo has a white delicate flesh that is highly regarded by many gourmets.  The flanks can then be cut into steaks which will make delicious grilled, fried or smoked fish.

Mahi-Mahi
This fish which is also known as dorado or dolphin fish is popular in many restaurants, well-liked by gourmets for they make one of the most delicious grilled and smoked fish.

Striped Bass
Cooks have their own favorite masterpiece for cooking rockfish. Frying whole fillets of school sized fish or steaks of larger fish are exceptionally delicious. Striped bass, or strippers are versatile. They can be grilled, broiled, poached, fried and smoked. They make wonderful fish cakes too.

Black Sea Bass
The firm white meat of this fish is regarded as a flavorful fish. They are easily skinned and filleted and comes out superb when fried, grilled, baked or broiled. This fish is always best when fresh as the fish do not freeze well.

Grouper
Grouper is a high-value specie that is commercially in demand. Groupers are not chilled and are usually sold alive in the markets. They are described as lean, white flesh fish with a mild unique taste and texture that can be cooked in many different ways. Grouper is great when fried or grilled, and is excellent to use in soups.

You deserve that fantastic fish BBQ!

Easy Pulled Pork Recipe from My Favorite Coach

Since I became a subscriber of the Chefwannabee Newsletter, I became an avid fan of new easy recipes in their every issue.  Something that have filled in my list of recipes… now who wouldn’t love that!

This new easy recipe for pulled pork is something to make this pork month’s weekend a little more special, tastier, tangier, more appetizing…..especially if you are not a pork lover.

To be with:

Pulled pork is usually a nice pork shoulder or butt that is smoked for hours at a low temperature. This easy recipe infuses the pork with a pleasant, smoky barbecue flavor and aroma while slow-cooked in a slow cooker or crock pot. Since I typically add just an ample amount of liquid for my sauce so my meat does not swim in a pool of water, my pulled pork usually ends up a little saucy resulting to an incredibly moist, tasty and tender meat that just falls at the touch of a fork.

Here’s the new easy recipe for pulled pork!

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Ingredients

  • 6 lbs. pork shoulder or pork butt, trimmed of any excess fat
  • 1 large onion, sliced finely
  • 1 cup ketchup
  • 1/2 cup tomato paste
  • 2/3 cup of apple cider vinegar, or wine vinegar
  • 1/2 cup of brown sugar
  • 4 tablespoons Worcestershire sauce
  • 3 tablespoons mustard
  • 2 teaspoons paprika
  • 3-4 pieces crushed garlic, or 1 teaspoon garlic powder
  • A dash of cayenne pepper
  • 1 teaspoon salt, add more if needed
  • 1 1/2 teaspoon ground black pepper
  • 3/4 cup water

Directions

Scatter onions on the bottom of your slow cooker, or crock pot then put the pork on top so it sits on the onions. Form your barbecue sauce by whisking all remaining ingredients together in a mixing bowl. Add more pepper or salt if necessary. Pour half of the sauce over the pork. Reserve the other half. Cover and cook on Low for 8 hours maximum.

After the long cooking, remove pork from slow cooker or crock pot and transfer to a large bowl. Cut the meat into strips, or shred with a fork then put back into slow cooker. Cook further for about 5 minutes, or until meat has soaked up sauce just enough. This easy recipe for pulled pork can be held on the “warm” setting in the slow cooker, or crock pot for serving. You may serve on soft sandwich rolls, or plain rice topped with extra barbecue sauce, and a side of no-mayo coleslaw for some crunch.

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If you’re really not a pork fan, don’t you think this recipe is  something interesting and worth your crockpot?