Red Snapper on the Grill

Ahhh, so now with grilling season in full swing, it is time to have some fun and do some different things then the same old bbq chicken, hamburger (though I have made some insane versions), or steak (it does seem like this is something I can never get enough of). I do have a bit of a fondness for just about anything seafood (have not had the courage to try some raw oysters yet…possibly soon though), I decided to go with some Red Snapper.

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One of the things I love about shopping at Wegman’s is the vast variety of fish they start to bring in this time of year and it is not just filets but I can get the whole fish- and when it comes to grilling, the whole fish is the way to go.

On this particular day I was in the mood for some Red Snapper. After slicing it down the belly (and leaving it still intact as one piece) I seasoned it with some salt, peppercorn, sweet paprika, chili powder, diced scallions, and finished with some tangerine slices. I then closed the fish back up and coated the outside with some olive oil.

Before I tossed this on the grill (as it would not take too terribly long to cook) I had prepared some whole carrots which I peeled, cut slits into, and basted with a combination of brown sugar, honey, rum, and whiskey. This was wraped in aluminum foil and tossed on the grill to slowly cook and caramelize with the carrots.

While the carrots were on the grill, and then followed by the fish, I proceeded to make a simple mango sauce on the stove. I cut up a fresh mango into chuncks and hated on low. I proceeded to add in some diced sweet onions, some sherry vinegar, a pinch of sugar, and some salt and pepper. Upon completion of the fish, I then cut it into portions and topped with the mango sauce.

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Enjoy.

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No recipes- Just some Sushi

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This post is really just to display some various sushi rolls and types. Mixed variety of tuna, salmon, ans scallop rolls with various vegetables as well as vegetable rolls with some mango as well as some sashimi with salmon caviar.

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Enjoy.

Coconut Shrimp

With the Summer season nearing a close, I figured it would be a nice time to try something a little tropical. In this particular case I went ahead and made some homemade coconut shrimp.

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Hours before even doing anything on the side of cooking, I made a marinade mixture of lemon juice, lime juice, ancho chile pepper, salt, and cracked pepper. I let the shrimp marinade for about 6 hours. Initially to the shrimp, I put them in a bowl, added flour and mixed good until a nice coating and the outside of the shrimp were on the dry side. I then took a few egg yolks, some shredded coconut, some bread crumbs and combined with the shrimp until a nice thick coating was on the shrimp. In a large pan, I poured in some grape-seed oil and brought to high heat. I then tossed in the shrimp and cooked on both sides until browned.

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Though it is hard to see because of the bowl, as a side dish I made some Kaniwa, which is a South American grain close to quinoa. I put them in simmering water, added some butter, some diced up mango, salt and pepper and cooked until the water had fully soaked in. I placed a layer of the kaniwa in the bottom of the bowl. I then placed a thin layer of savoy cabbage and finally topped with the shrimp.

As a sauce, I took some mango I had diced up, added some sugar, some lemon juice, some balsamic vinegar, some white wine and brought to a simmer. I then covered and let simmer for about 10 minutes. At this point, the mango was soft enough I could mash it with a spoon to make a thick mango puree.

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Enjoy.

A mixed variety day stemming from breakfast foods to snacks to Risotto

With the way rotating shift schedule is in the lab this happened to be the week where I have the “midweek weekend” while next week I will have a 3-day weekend. So on the second day of being off, I was getting a little too bored and started some extra meal/meal planning.

The midday point started off with making some muffins. I figure with the way the work schedule is (and the fact that until I move in October I have an hour or so commute) quick foods are the best bet and nothing is quite like homemade muffins (can also be frozen for future usage).

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I first started off with some blueberry-strawberry muffins with some added honey to the batter which turned out quite tasty (the berries inside were moist and juicy when first out of the oven. The second type I made was more of “hmm, what do I have lying around from other projects, snacks, etc.” so I gathered some bananas, some walnuts, and a white chocolate bar and made a muffin batter with said ingredients as well as some spices and boy were they tasty.

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On to the next food creation of the day. While at Wegman’s, I was in the mood for a good craft beer so I picked up some Ommegang Hennepin (highly recommended, awesome for this time of year with the spices of coriander, ginger, and orange peel. An all-around amazing Saison). So what would go good with this? How about some homemade salsa.

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I kept it simple yet amazing. I utilized some nice heirloom tomatoes, some red onion, scallions, cilantro, lemon juice, fresh avocado, and some poblano peppers (added a nice kick but not too strong as to offset the flavors of all the other fresh herbs and vegetables). A nice afternoon pairing with the ale.

Somewhere in between all of this I made up some homemade buffalo sauce with some very hot chilis (hotter than jalapenos and some mango) but that post will come when i actually make the wings (currently frozen drenched with sauce).

So on to the main course. At first I wasn’t sure what I wanted to add to this, but after a few purchases, I decided to go with a bit of a seafood combination. So the risotto I made had shrimp, squid, asparagus, and shiitake mushrooms (initially sauteed in oil, garlic, and lemon juice).

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The arborio rice was initially put in the deep skillet and slightly heated. For my first liquid addition I did a combination of a white wine/ stock blend (had a homemade chicken stock from a while back chilling in the freezer). I then stirred while it simmered. Overall you do this a cup at a time with the stock until around 5 cups (it takes somewhere around 20 minutes or so to go through that process. Towards the end, I added in the blend of vegetables and seafood and let simmer a few minutes longer as to incorporate all of the flavors.

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Enjoy.

Bone-in Strip…Take #2

This is sort of a remake (some variations) from what I had done on Saturday…however when you are grilling for six people (including two hungry ten-year olds), it is quite hard to barbecue steak, potatoes, corn, make everything look nice and plated, and be able to take pictures. For this reason I envy commercial food photographers…don’t have to cook, get whatever supplies you need given to do a shoot, stress free (though I do like the satisfaction of saying “hey I made that”).

Some of these seasonings/sauces are my takes on some of those in the Strip Steak and potatoes with garlic aoli and mojo rojo from Bobby Flay’s new book. All rather simple and quite easy to do.

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In the case of using a grill (like I did over the weekend) or here where I used my stovetop (for the potatoes and asparagus) and oven where I broiled the steak, it is quite simple. The steak was initially brushed with some oil and sprinkled on salt and pepper. Basically just grill or broil to your own liking (I’m more of medium-medium rare). For broiling I had set the oven on about 300, takes a little longer than higher heats but cooks much more evenly and stays nice and juicy. My take on the mojo rojo, I used some oil, hungarian paprika, crushed up some garlic to a paste, some salt, some pepper, a little bit of vinegar (I used apple cider over the weekend and some rice today) and some lime juice. Mix it all together. After removing the steak just spoon a little of this on top.

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For the potatoes on the grill I just took some of the baby reds, lightly brushed with oil, seasoned with salt, pepper, thyme, and rosemary (can do so many variations to your own liking). Garlic aoli is basically some mayo, some lemon juice, pureed garlic and salt/pepper to taste. Mix all together, refrigerate until use.

For over the weekend on the grill I had gotten some corn on the cob. I grilled inside the husks. From Bobby Flay’s book, I had made a smaller proportion of his mango-habanero butter. When the corn is done grilling, instead of using the traditional plain butter, the mango-habanero has a little sweet-citrusy accent and a little kick at the end. However today I did not have any corn, so instead since I had done other asparagus dishes in the past with other citrus type flavors (whether they be juices or peels), I figured why not give it a shot- I pan seared the asparagus in the flavored butter.

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Enjoy.