Cooking Thread

[leemajors]

I got a set of chicago's off of craigslist for $25... I had to sharpen a few nicks out of the blades, but they work great.

Here is my paradoxical suggestion for Nathan Explosion: Get a Vitamix and use it. This is paradoxical because you are single with kids and have posted before about your financial situation. The vitamix is expensive (cheapest at costco when they are presenting), so this would probably prevent you from getting it. However, because you are a single parent it would be perfect for you in several ways (quickly make some damn tasty soups so that you can add a healthy course to your meals (literally, I can get a soup done in about 10 mins or less). Also, you can make fruit smoothies and hide veggies like spinach in them. Make your own sorbet with fresh fruit.... I know I sound like I sell them (I heard they have some kind of a consultant position and I have thought about it since I am so enthusiastic about it), but I don't. I will just say this. I have used my vitamix an average of 2 times a day since I opened it on Dec. 27th.

Now I will make my own request. Please, someone give me a fish (tilapia or mahi mahi) grilling recipe. My wife doesn't like fish, but is trying to be open minded and noted that the two mentioned fish don't have as much of a smell as the others so she is willing to go with those.

I have tried to grill fish only several times, but it always just turns out that there is a little lemony taste on the surface and nothing on the inside. Just to give you an example of what I tried most recently: I got some tilapia filets put them on foil (individually) brushed them with olive oil, dash of salt, dill, squeezed a little lemon, then wrapped them up and put them on the grill. I dont grill directly over the fire. I build the fire in my smoker box and put the foils in the barrel part near the connection between the two.

I would like to improve, fish and ribs are my two worst dishes on the grill and both are due to lack of experience.

you could try whole trout and stuff the inside with lemongrass, thyme, garlic, green onions, etc. grill it with the skin on directly over the fire. that way the flavors steam themselves into the flesh. the skin crisps up and tastes great. if you are going to use your smoker box for it I would wrap it in foil or banana leaves to keep moisture in. but i prefer to cook fish directly over flame with skin on - the fat starts to render a bit and the lemon juice, soy, or whatever you are using gets in a little better - also, instead of just lemon juice, add slices of lemon on top and/or bottom. CC would probably have some more complete ideas, I usually just do things on the fly with what I have around.

[leemajors]

I pass by those big thick ahi tuna steaks and my mouth just waters. There is a place called hooks down in Port A that sells a blackened sashimi tuna served with soy and wasabi. The tuna steak used to be about 1.5 inches thick, and about 5 inches across (the quality/size has since gone downhill while the price has increased), best fish I have ever had.

I will try looking for those smoking boards.

They are generally cedar planks, and add a nice aroma and let the fish stew a bit in the juices. soak them for at least 20 minutes so they don't burn.

[Drachen]

you could try whole trout and stuff the inside with lemongrass, thyme, garlic, green onions, etc. grill it with the skin on directly over the fire. that way the flavors steam themselves into the flesh. the skin crisps up and tastes great. if you are going to use your smoker box for it I would wrap it in foil or banana leaves to keep moisture in. but i prefer to cook fish directly over flame with skin on - the fat starts to render a bit and the lemon juice, soy, or whatever you are using gets in a little better - also, instead of just lemon juice, add slices of lemon on top and/or bottom. CC would probably have some more complete ideas, I usually just do things on the fly with what I have around.

That is kind of what I did. Also, the lemon juice I got was from a lemon and I after squeezing it, I stuck the lemon wedge inside the foil with the fish. I guess the reason that fish is more important to me than learning ribs is because I want to get it right so that my wife will like it now that she has finally relented and said she would eat fish. I have eaten fish maybe 3 or 4 times a year since my wife doesn't like it and it is kinda a pain in the ass to make two different dinners (I cook fish, and she cooks something else)

[leemajors]

also, cooking tuna steaks on the grill is just delicious, even with just salt, olive oil, and pepper. Barely need to sear it, awesome really rare.

[leemajors]

My first batch of kombucha turned out pretty good too! Bit stronger than the store bought stuff, gives me a nice buzz.

[Viva Las Espuelas]

My first batch of kombucha turned out pretty good too! Bit stronger than the store bought stuff, gives me a nice buzz.

Nice. How long does it need to ferment?

[Drachen]

also, cooking tuna steaks on the grill is just delicious, even with just salt, olive oil, and pepper. Barely need to sear it, awesome really rare.

This is how I order it. I am just afraid to screw up such an expensive meal. LOL. I will keep trying with the cheaper fish until I get better..

[leemajors]

Nice. How long does it need to ferment?

I did it without a mature scoby, took about three weeks. I used the dregs from a growler of kombucha my girlfriend got at wheatsville co-op that sat in the fridge for a month. After two weeks it started to smell a bit vinegar-ey, and i tried it this week and it tasted just about right.

[leemajors]

Here is a good, incredibly simple recipe for sauerkraut. If you add some peppers and other ingredients you could easily turn it into kimchi - coincidentally, it's the same symbiotic bacteria/yeast that you use for kombucha. I made it a few months ago, and it did retain a lot of the crunchiness of the cabbage:

http://lifehacker.com/5835007/sauerk...t-for-your-gut

[Nathan Explosion]

This is how I order it. I am just afraid to screw up such an expensive meal. LOL. I will keep trying with the cheaper fish until I get better..

Yeah, that's how I feel about cooking ribeyes, porter house or ny strip. But I'm feeling more confident in my searing abilities that I may throw down some money on the good stuff. At my store we had Prime NY Strip on sale of $9 a pound as opposed to 12.

The only reason it can get expensive for me is because I have to buy enough for everyone, not just me.

[Nathan Explosion]

Also forgot to mention how much I've come to hate cooking on electric stoves. I really hope I can get a house when my lease is up just so I can have a gas stove.

I have decent pots and pans, nice knives and such. I just need a better stove.

[CosmicCowboy]

Also forgot to mention how much I've come to hate cooking on electric stoves. I really hope I can get a house when my lease is up just so I can have a gas stove.

I have decent pots and pans, nice knives and such. I just need a better stove.

I used to say that but a good electric glass top is even better than gas in my opinion.

[JoeChalupa]

I'm making some chicken tortilla soup for lunch and a beef roast for dinner today. Also will be working on the menu for the week. Saves time and money.

[CosmicCowboy]

Cosmiccowboy creamed corn...this is BETTER than Rudys...guarantee it's the best you have ever had...


It starts with:

8 oz heavy whipping cream
8 oz milk (2% is OK if you don't have whole milk)

start heating in a large saucepan

add 6 heaping tablespoons brown sugar
a couple dashes of salt
1/2 teaspoon cayenne (more if you like a little after bite)

add 40 ounces of frozen sweet corn you have let thaw to room temperature.

bring to a boil and cut it back to a low simmer. As with any time you are doing a milk base you need to stir frequently.

After you bring it to a boil add 4 ounces of cream cheese (cubed so it melts faster)

While it's simmering melt 4 tablespoons of butter in a small bowl in the microwave and then stir in 3 tablespoons of flour...this is your final thickener..

stir that butter/flour mixture into the corn slowly as it simmers...simmer 5 minutes and it's done...It would probably make 8-10 servings if it wasn't so good...

[leemajors]

Cosmiccowboy creamed corn...this is BETTER than Rudys...guarantee it's the best you have ever had...


It starts with:

8 oz heavy whipping cream
8 oz milk (2% is OK if you don't have whole milk)

start heating in a large saucepan

add 6 heaping tablespoons brown sugar
a couple dashes of salt
1/2 teaspoon cayenne (more if you like a little after bite)

add 40 ounces of frozen sweet corn you have let thaw to room temperature.

bring to a boil and cut it back to a low simmer. As with any time you are doing a milk base you need to stir frequently.

After you bring it to a boil add 4 ounces of cream cheese (cubed so it melts faster)

While it's simmering melt 4 tablespoons of butter in a small bowl in the microwave and then stir in 3 tablespoons of flour...this is your final thickener..

stir that butter/flour mixture into the corn slowly as it simmers...simmer 5 minutes and it's done...It would probably make 8-10 servings if it wasn't so good...

Every try subbing some Chevre from CKC Farms in Blanco for that cream cheese?

[CosmicCowboy]

Every try subbing some Chevre from CKC Farms in Blanco for that cream cheese?

No but i'm sure it would be good.

[mrsmaalox]

Okay everyone, my dad is driving into town this afternoon and I want to prepare a special dinner. I have a gorgeous 3lb salmon filet and a brand spanking new gas grill----I cook salmon fairly frequently, but I want this to be special. Throw me your ideas for techniques, seasonings and sides, I'm all ears!

[CosmicCowboy]

I slow smoked one at Christmas that was amazing...rubbed it with olive oil and then dry rubbed it with a y/brown sugary BBQ rub...the slow smoked off of direct heat for a couple of hours till it was flaky...you can turn your gas grill into a smoker by taking wood chips and foil and rolling a giant doobie...then poke a few holes in it and put it in the bottom of the grill directly over the burners on low heat...you might need a couple of these and change them out half way through if you are going to smoke for a couple of hours..put the salmon on foil off to the back or to the side of the direct flame.

[Mark in Austin]

Okay everyone, my dad is driving into town this afternoon and I want to prepare a special dinner. I have a gorgeous 3lb salmon filet and a brand spanking new gas grill----I cook salmon fairly frequently, but I want this to be special. Throw me your ideas for techniques, seasonings and sides, I'm all ears!

Broiled Sockeye Salmon w/ Citrus Glaze

But I use orange zest and light brown sugar. Works great with mashed sweet potatoes and a green veg.

[Frenzy]

If you live in an apartment complex and you want to have steak but you dont want to go to the pool/grilling area.
Season your rib eye with kosher salt and pepper.
Pre-heat oven to 375.
Using a cast iron pan, heat the canola oil til a little smoke appears.
Pan fry the 2" rib eye 2 1/2 mins each side for the good brown crusting.
Stick the cast iron pan in the oven to finish up the steak. 3 mins for rare, 4 mins for medium.
Optional garlic butter on top of the steak and let it rest for 4-5 mins.

Creamed spinach for the side and we're done, my friend!

Alton brown did the same on one of his shows...works great.

[Nathan Explosion]

If you live in an apartment complex and you want to have steak but you dont want to go to the pool/grilling area.
Season your rib eye with kosher salt and pepper.
Pre-heat oven to 375.
Using a cast iron pan, heat the canola oil til a little smoke appears.
Pan fry the 2" rib eye 2 1/2 mins each side for the good brown crusting.
Stick the cast iron pan in the oven to finish up the steak. 3 mins for rare, 4 mins for medium.
Optional garlic butter on top of the steak and let it rest for 4-5 mins.

Creamed spinach for the side and we're done, my friend!

Not one for vegetables, but this sounds great. Will do next Thursday as I will be broke before then.

I did cook sirloins once that were perfect, but that was before I really tried to do it. As I said earlier, what I really want to work on is my sear on steaks and whatnot.

Hopefully I can get a house in June. And if I do, the first accessory I'm buying is a grill, and then it's on.

[SourCandy]

Not one for vegetables

[JoeChalupa]

Anyone have a fish taco recipe? With some kick ass slaw?
Talapia? Fried or baked or grilled? Help.

[CosmicCowboy]

I grill mine.

I normally use trout I catch at the coast but tilapia would work.

I marinate the fillets in a gallon ziplock with a can of frozen margarita drink mix concentrate (thawed) and a handful of chopped fresh basil and a handful of chopped fresh mint. Marinate for about an hour but don't leave them overnight or the lime juice will soften them too much...

When you put them on the grill dust them with y cajun seasoning (like Tony's)

I slice the red cabbage really really thin (I normally do it on the deli slicer) and toss with homemade chipotle mayo...I just mix the mayo by color...orange/pink is about the right heat for me...plus serve the chipotle mayo on the side...

serve on hot corn tortillas...

it kicks ass!

[Viva Las Espuelas]

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