Fish Tacos with sautéed jalapeño.
Sent from my kegerator
Sent from my kegerator
What did I cook this weekend.....
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Bagel and lox. Cured and cold smoked the sockeye over cherry & alder. Delicious.
mattmmille
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Bagel and lox. Cured and cold smoked the sockeye over cherry & alder. Delicious.
That looks amazing! I'll bet it smelled and tasted awesome!
Bagel and lox. Cured and cold smoked the sockeye over cherry & alder. Delicious.
Did you do the curing and smoking? Links?
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I don't have links, it's a hybrid method combining some I found online (which I don't even remember where I found them now
)....For two, 1-1.5lb fillets (if they're larger or really thick, can't say how it'll work):
Dry cure using 1/2c kosher salt and 1/2c brown sugar. Mix well and liberally cover fillets (more on flesh, less on skin). Wrap flesh to flesh with saran wrap, weight down with a plate and refridgerate for 10-12 hours (put it in a dish - it will leak and make a mess.
After 10-12 hours, rinse off cure and brine (1 quart water, 2.5oz table salt, 2 tablespoons white sugar - heated until dissolved, and chilled to below 40*F) in a ziplock bag in the fridge for 7-12 hours.
Rinse fillets in cold water for 2-3 minutes and then soak in cold water for 4-5 minutes. Dry well and rest in fridge overnight on a rack to allow pelicle to set up.
Cold smoke (below 80*F) with a mix of cherry/alder (I use the AMAZE-N pellet smoker in my WSM) for 3-5 hours, or longer if you like lots of smoke.
Wrap in saran wrap and rest overnight, or vacuum seal and freeze.
I've had the best luck with wild sockeye.
It's not hard, but it takes awhile (I cure overnight, brine the next day, rest overnight, and smoke the following morning) and requires some dedicated fridge space, but the end result is amazing!
I don't have links, it's a hybrid method combining some I found online (which I don't even remember where I found them now
For two, 1-1.5lb fillets (if they're larger or really thick, can't say how it'll work):
Dry cure using 1/2c kosher salt and 1/2c brown sugar. Mix well and liberally cover fillets (more on flesh, less on skin). Wrap flesh to flesh with saran wrap, weight down with a plate and refridgerate for 10-12 hours (put it in a dish - it will leak and make a mess.
After 10-12 hours, rinse off cure and brine (1 quart water, 2.5oz table salt, 2 tablespoons white sugar - heated until dissolved, and chilled to below 40*F) in a ziplock bag in the fridge for 7-12 hours.
Rinse fillets in cold water for 2-3 minutes and then soak in cold water for 4-5 minutes. Dry well and rest in fridge overnight on a rack to allow pelicle to set up.
Cold smoke (below 80*F) with a mix of cherry/alder (I use the AMAZE-N pellet smoker in my WSM) for 3-5 hours, or longer if you like lots of smoke.
Wrap in saran wrap and rest overnight, or vacuum seal and freeze.
I've had the best luck with wild sockeye.
It's not hard, but it takes awhile (I cure overnight, brine the next day, rest overnight, and smoke the following morning) and requires some dedicated fridge space, but the end result is amazing!
OK, thanks. I'll try it and let you know.
Brined couple of pork tenderloins, Beet greens, beans and potatoes, Happy,happy,joy,joy:rockin:
Forgot the salad!
Forgot the salad!
Smoked up two chickens, with a side of spinach.
First cook on my new-to-me OTG. Slow cooked and first time I brined chicken. Amazing! I expected company but they didn't show so I have extra. I cannot believe how good this tasted in spite of trying to keep a consistent temp.
Cheesy_Goodness
Well-Known Member
Smoked pork loin, smoked sweet potatoes (which were actually done this time!), and some kale with garlic and apple vinegar.
It was delicious, but I really need to be better about planning ahead and getting my meat in a brine from now on.
It was delicious, but I really need to be better about planning ahead and getting my meat in a brine from now on.
headbanger
Well-Known Member
KOTC and I have been really taking the easy way out lately and eating a lot of sandwiches - we're taking up a new sport, surf fishing, so it's been kind of all-consuming!
I still come in here and look at all the yumminess though and drool on the keyboard.
I still come in here and look at all the yumminess though and drool on the keyboard.
And how, pray tell, does one go fishing for smurfs?
Sorry, thats how I read it. There is nothing wrong with a good sammich. I dont make near as tasty looking food as often as the rest here do but here I sit with a puddle of drool on the desk.
Well we use smurfberries, of course! Or wrap the bait in a sarsparilla leaf!
Chicken piccata last night. My whole family loves capers.
Dad-gummit. Now I am hungry again.
MMMMM piccata. LOVE it.
When (if?) we catch some surf perch I plan to filet them and do them piccata-style!
When (if?) we catch some surf perch I plan to filet them and do them piccata-style!
mattmmille
Well-Known Member
Cherry, plum, blueberry and blackberry fruit crisp...mmm!
OP
OP
I'm actually getting back to cooking this weekend. Pics on the way
Great food pics! Keep them coming!
Great food pics! Keep them coming!
headbanger
Well-Known Member
I was starting to fear that you had been abducted by aliens.
OP
OP
I'm not that lucky!
Reminds me of that movie about the hip gray alien we found at the library that smokes,drinks & likes our foods. I wanna party with him!...
Just on a whim I threw together some shrimp tacos last night. I cooked the shrimp in a lime and fajita seasoning blend that SWMBO had picked up, then put it in tortillas with avacado, corn, and onions. Next time we'll add black beans and tomatoes. I also put some peppers and onions under the broiler and served that alongside the tacos.
mattmmille
Well-Known Member
Cooked my butt off today! I made chicken and cheese enchiladas, vegetarian spicy enchiladas with black beans, fresh corn and cheese, rice, beans, corn on the cobb, homemade guacamole, and cheese dip! SWMBO especially loved the veggie enchiladas, Kids were so excited about a sleepover at a friend's house that one of them didn't eat anything and the other at part of a bowl of plain rice.
*steam coming from ears*
But it was ALL good!
*steam coming from ears*
But it was ALL good!
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Something similar......grilled shrimp tacos, cilantro, and homemade: broccoli slaw, pickled onions, and crema sauce.
Oh, and that's a small plate and small tortillas, not huge shrimp.
Something similar......grilled shrimp tacos, cilantro, and homemade: broccoli slaw, pickled onions, and crema sauce.
Oh, and that's a small plate and small tortillas, not huge shrimp.
Now thats what I call eating
This is another example of how I like to eat looking goods fellas
Smoked some pork tenderloin and finished with my homemade BBQ sauce. Nice heart to go with the Mean Manalishi DIPA I had with it.
I thought up this recipe nearly a week ago. But I made it to go with hot dogs today. It comes out tasting like an Italian gravy!
*Italian Gravy Beans*
2-3 cans light red kidney beans with liquor
1-28oz can stewed tomatoes, chopped fine with liquor
One large sweet onion, cut into petals
3 stalks celery, small dice
Sea salt & pepper to taste
1 TBSP garlic powder
1 TBSP or so Italian mixed herbs
1-12oz bottle Irish red ale
Mediterranean extra virgin olive oil
> Clean onion & slice in half through the middle. Then cut into 3/8" slices one way. Then cut into 3/8" slices the other way, @ a 90 degree angle. These chunks will separate into petals as they cook. Trim celery stalks, then cut into 3" pieces. Cut each piece into 3 lengths. Then chop into thin pieces. Heat a dutch oven on 6 till hot. Then pour in about 1/8C oc the EV olive oil. Mediterranean tastes best to me. When hot, add onions & celery, cooking till just translucent. Then pour in bottle of Irish red. Then add the chopped stewed tomatoes. Add the salt & pepper now& boil about 30 minutes to reduce, stirring frequently. Reduce heat to 3 & simmer a couple hours till thickened, stirring occasionally. Then add the Italian seasoning. Correct olive oil & garlic flavors if needed. Simmer a while longer till thickened nicely.
* I only had 2 cans of the light red kidney beans. 3 would've been better. White Italian cannellini beans would work great also.
*Italian Gravy Beans*
2-3 cans light red kidney beans with liquor
1-28oz can stewed tomatoes, chopped fine with liquor
One large sweet onion, cut into petals
3 stalks celery, small dice
Sea salt & pepper to taste
1 TBSP garlic powder
1 TBSP or so Italian mixed herbs
1-12oz bottle Irish red ale
Mediterranean extra virgin olive oil
> Clean onion & slice in half through the middle. Then cut into 3/8" slices one way. Then cut into 3/8" slices the other way, @ a 90 degree angle. These chunks will separate into petals as they cook. Trim celery stalks, then cut into 3" pieces. Cut each piece into 3 lengths. Then chop into thin pieces. Heat a dutch oven on 6 till hot. Then pour in about 1/8C oc the EV olive oil. Mediterranean tastes best to me. When hot, add onions & celery, cooking till just translucent. Then pour in bottle of Irish red. Then add the chopped stewed tomatoes. Add the salt & pepper now& boil about 30 minutes to reduce, stirring frequently. Reduce heat to 3 & simmer a couple hours till thickened, stirring occasionally. Then add the Italian seasoning. Correct olive oil & garlic flavors if needed. Simmer a while longer till thickened nicely.
* I only had 2 cans of the light red kidney beans. 3 would've been better. White Italian cannellini beans would work great also.
Sunday's dinner - south of the border! Carne Asada - spicy marinated sirloin - charred, white onions, cilantro, queso fresco, lime, on corn tortilla. With black beans and mexican rice.
Spicy mexican followed by some homemade lemon-orange gelato. Super delicious - will definitely make again. Oddly, the recipe included coffee beans (you can see them in the pot with the fruit peels).
gratus fermentatio
Well-Known Member
I might be dehydrated from drooling over all the tasty looking & sounding food in this thread; guess I need a beer! (and a snack). 
Regards, GF.
Regards, GF.
You all make the food I cook look ugly. It still tastes good, but yours looks like it tastes better.
Found another use for leftover pulled smoked pork and made some tacos. I just tossed the pork in a skillet at low/med heat in a mix of beer and taco seasoning until the liquid reduced, then topped it off with avocado, onions, tomatoes, and a little cheese.
