Cooking Thread

[JoeChalupa]

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!

So just red cabbage? I'm going to try that and grill some up.

[CosmicCowboy]

So just red cabbage? I'm going to try that and grill some up.

Eh, you can do green if you want or a mix of the two...the chipotle mayo and the slightly minty/sweet taste to the fish is what kicks it to the next level...I will put the y mayo on the tortilla, then add the fish/cabbage.

[CosmicCowboy]

Oh yeah, serve with lime slices...

[marini martini]

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!

We use bass, grill in tin foil with cajun seasoning/butter/lime, serve w/corn tortillas, slaw mix, chipotle ranch..................

[mrsmaalox]

Except for salmon, I'm pretty squeamish about fish but these fish tacos recipes have peaked my curiosity.....maybe this weekend!

[stretch]

Ho er Soup
2 Cups Water
Pot
Stove

Put the water in the pot
Put the pot on the stove
Heat stove to maximum temperature
When water beings to boil, remove from heat
Let cool 5 minutes
Pour in bowl
Enjoy!



Yum!

[CosmicCowboy]

Ho er Soup
2 Cups Water
Pot
Stove

Put the water in the pot
Put the pot on the stove
Heat stove to maximum temperature
When water beings to boil, remove from heat
Let cool 5 minutes
Pour in bowl
Enjoy!



Yum!

Sheeesh. How archaic.

Put 2 cups of water in bowl.
microwave on high for 2 minutes.

Done

[clambake]

real men wouldn't let it cool for 5 minutes.

[Sportcamper]

Except for salmon, I'm pretty squeamish about fish

Yellowtail caught & bar be que'd same day… Chilled Chardonnay…Actually most salt water fish caught & bar be que'd same day w/ Chilled Chardonnay…You won't be squeamish...

[JoeChalupa]

I made Zuppa Toscana soup yesterday and it turned out very good.

[leemajors]

I've acquired two awesome cooking tools in the last few months. My roomate got me a Micoplane Grater for my birthday in March:

Parm slides off of this thing effortlessly, even right next to the rind.

Finally bought a Mandoline. Slicing anything to fridge pickle is so easy and quick - carrots, cu bers, leeks, etc. I make potato chips for my daughter in the oven with olive oil and salt, gratins, whatever. There are 4 settings you can rotate the blade to - from .5mm to 3mm: