What are you cooking?

[Back in the fold]

sure sounds doable, might throw some rice under the works.

Nice touch , I’ll do just that .

 

[jaylach]

All I know for certain is that there will be potatoes tonight. They will be either baby russets, reds or golds cut in half and pan fried with butter and oil with some black pepper, garlic and rosemary. Fry until crispy on the outside and they are sort of like chunky seasoned French Fries but better.

Now the part I don't know... I almost always have 2-3 different proteins thawed and right now it is a hamburger patty and a boneless chicken breast. The choices will be BBQ chicken breast and a cheeseburger. Either will go well with the taters. If the cheeseburger I MAY drop a basted runny yolk egg on it. Only have done that twice, both times recently. I like it. First time I made a mess as the runny yolk went everywhere but I learned my lesson. The second time I tried a trick and, when ready, put the top half of the bun on top of the egg then put the combo on the burger with the cheese and other stuff on the bottom. The runny yolk, when broken, just goes in the bread like dipping toast in yolk. Kept the flavor, lost the mess. This actually helps keep the bottom half not getting soggy. While I sometimes use raw onion it is usually grilled onion or shrooms or both. In any case I will put the shrooms/onions on the burger then the cheese. The cheese seals in the juices from the shrooms/onions and protects the bottom bun. Just have to be sure to eat with your face over the plate as juices are going to flow.

Actually here is something that I like to do when I BBQ a boneless chicken breast. I'll cut a diamond pattern 1/3 to 1/2 through sort of like what you may do when baking a dressed ham. Sear the cut side first on fairly high heat. Flip and add sauce. Reduce the heat a bit and partially cover. Cook til done. I just like the sauce getting into the cuts. I often do the same with a boneless pork chop.

 

[Cisco_Ray]

Fish for lunch and dinner

 

[Back in the fold]

I have three large bags of frozen Tilapia fillets . What’s an easy way to fix them that tastes good ?

 

[Cisco_Ray]

I have three large bags of frozen Tilapia fillets . What’s an easy way to fix them that tastes good ?

Cut up some onions, Garlic, Coriander and some chilles all fine then make some slits in the fillets rub it all over and if you have time stick it in the fridge for a few hours then either BBQ it or put it in the oven or even quicker if you a have BBQ rub just season and cook on BBQ or oven again..

 

[jaylach]

Fish for lunch and dinner

Sigh, I love fish but just can't eat it when from a store or restaurant. I got spoiled by central and northern Ontario Canada a LONG time ago. I mean go out in a canoe and catch some small mouth bass, walleye or pike and hit shore, filet and cook. The flavor is just totally different than from a store as, in the store, or restaurant, the fish is seldom actually fresh.

Consider this... I lived in north east Florida for sixteen years. Especially right on the coast many places would advertise "catch of the day" but it just was seldom actually true. I knew several people that worked the fishing boats and they went out for a week at a time. They come in and places buy and sell as catch of the day yet who knows if the fish was caught on the first or last day of the week on water?

Many fish just don't have any real shelf life as to flavor even if frozen or put on ice. Take small mouth bass as an example. You just can't filet and freeze or put on ice as within 2-3 hours the flavor will change. Fresh out of the water small mouth has a lemony flavor but 2 hours on ice and that is gone.

Now scallops are a totally different matter! I could eat them by the bucket even out of a store. Problem with them is if you don't pay a fortune they are probably fake and actually usually white fish. I've also read that shark is also sometimes used for fake scallops. Oddly I do seldom but like mayo based crab salad. With what I've said above it may seem odd but I prefer imitation crab for a salad as, while it may taste just a touch fishy, at least it has some taste. To me crab and lobster are just bland and all they do is serve as a way to carry the flavored butter.

 

[lottabubbles]

I've also read that shark is also sometimes used for fake scallops.

I can eat all the fake shark scallops you can stuff in a bucket. man those are terrific. I was up off NJ coast on Long Beach Island back in the mid 70s and a dude at the fish market showed me the scallop cutter they use to cut up the shark.

 

[Cisco_Ray]

Curry chicken, rice and salad today.