Crab would be good and personally I'd ditch the tilapia for something else
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Last: 1 day ago by GAC06
I can't imagine going through that effort and expense and choosing tilapia for the fish
Ha- yeah against my better judgement. Only white fish they had at HEB and I threw this together short notice.
aggiebrad16 said:
Ha- yeah against my better judgement. Only white fish they had at HEB and I threw this together short notice.
If you and yours liked it, it doesn't make a hill of beans difference what anyone else thinks you should or should not have used....enjoy it the way you made it with the ingredients you used. Alot of the fun in cooking is the experimentation part.
Blackened salmon and caper bearnaise
aggiebrad16 said:
Ha- yeah against my better judgement. Only white fish they had at HEB and I threw this together short notice.
No catfish? I would have used that every single time over tilapia. Also, don't be afraid of the frozen fish case next to the seafood counter. It's a lot of the same stuff, just thawed out for you. If it's IQF and sealed in its own bag, you can put it in the sink with some cold water and get it thawed in less than an hour. And it will be as good as the "fresh" stuff sitting on ice.
aggiebrad16 said:
Ha- yes that was the intent. Probably get king or snow crab next year. I don't think scallops would do well. What do you guys think?
Baccala is the obvious answer!!
(I realize this was a last minute plan by you, so baccala isn't an option, but I had to mention it.)
Scallops would work, just add them in the last 3-4 minutes so they don't turn rubbery.
You can also anchovies at the beginning, saute a few fillets in the garlic and olive oil, give you that umami punch that will disappear into the sauce without leaving a fish taste.
aggiebrad16 said:
Ha- yeah against my better judgement. Only white fish they had at HEB and I threw this together short notice.
You created a wonderful tribute to your mother, and knocked it out of the park.
Don't let Fido's attempt at gatekeeping steal your joy.
You made a great dish and should be proud of yourself, no need to defend your choices here.
Fido was respectful and just offering advice. And in regards to tilapia he's right. It really has no place in anything. If I go to a seafood restaurant and I see tilapia on the menu I leave, because I instantly know what they are about, and it's not serving quality seafood.
I wish I had taken more pictures of the finished product, but I came up with a new dish for New Years that worked amazingly well. German potato salad stuffed cabbage. I checked google and didn't see a similar recipe so happy to say this was a FIDOriginal. Topped with a simple tomato sauce. Turned out awesome and would highly recommend as a side dish. Made homemade corned beef with it and of course a pot of black eyed peas that promptly went into the garbage where they belong after our gathering ended.
Those look great. I'd turn it into a main course by chopping the corned beef and mixing it into the filling. I've got a really good cabbage rolls recipe that I need to make soon.
Teslag said:
Fido was respectful and just offering advice. And in regards to tilapia he's right. It really has no place in anything. If I go to a seafood restaurant and I see tilapia on the menu I leave, because I instantly know what they are about, and it's not serving quality seafood.
Completely disagree, a few times a month I pick up some tilapia, cook it up and mix with some rice and veggies for my wife's yorkie. That dog loves that stuff.
Hachis Parmentier, aka the French version of Shepherd's Pie. No cross section, because the mashed potatoes were very much liquidy due to all the butter, cream, and Gruyre cheese. But it's sure tasty.
I'm not stumped often, but wasn't aware of this dish. Looks amazing
The differences between this and shepherd's pie are red wine and stock (veal or chicken, doesn't matter) instead of beer, braised beef that is shredded instead of ground lamb, and richer mashed potatoes (more cheese, butter, and cheese). If I make it again, I'll make the mash leaner so it holds together better while it bakes.
Beef ribs, green chile cornbread pudding, beans
How'd you cook those ribs?
Followed this knowledgeable fellow
Did seven hours in a green egg with oak and charcoal, last two hours in the oven.
Did seven hours in a green egg with oak and charcoal, last two hours in the oven.
Green pozole with chicken.
pellet or stick burner?
Green egg with oak chunks in charcoal
Lunch today was a panuozzo
Quote:
Topping were turkey, salami, pepperoni, provolone, then lettuce, tomato, sweet onions, and mustard.
Birria Tacos
Milk-braised pork shoulder with cannellini beans
Tomato saffron orzo soup with fontina Parmesan grilled cheese
Chicken stock by this method, which was pretty cool:
Chicken stock by this method, which was pretty cool:
That looks amazing, but y'all are way fancier than us!!
GAC06 said:
Tomato saffron orzo soup with fontina Parmesan grilled cheese
Saffron?
Backyard Gator said:GAC06 said:
Tomato saffron orzo soup with fontina Parmesan grilled cheese
Saffron?
He's just wild about saffron .......they call him mellow yellow......and quite rightly.
Made Thai red curry chicken last night for a change of pace. https://www.recipetineats.com/thai-red-curry-with-chicken/
Need to cut the red curry in half, then add to taste, if needed. Some pastes (the one we picked up at Central Market) are apparently much hotter than others. It was really good. Thai chicken lemongrass soup today. Will add the recipe link if it turns out well.
Tried this lemongrass soup recipe, using ginger sub for galangal, baby shiitake sub for oyster mushrooms, half the salt, both cilantro and green onion, and tossed in some cubed butternut squash. We also used key lime juice, and had rice with lemongrass turmeric paste, 1 TBS paste per cup of rice. Just like the Thai red curry chicken, we seared thin chicken breasts in roasted sesame oil. We are fortunate to have mass quantities of fresh and dried chiltipin chilies, which are perfect for Thai. This turned out really good also. I'll have to keep an eye out for galangal root in the future.
https://hot-thai-kitchen.com/tom-ka-gai/
Need to cut the red curry in half, then add to taste, if needed. Some pastes (the one we picked up at Central Market) are apparently much hotter than others. It was really good. Thai chicken lemongrass soup today. Will add the recipe link if it turns out well.
Tried this lemongrass soup recipe, using ginger sub for galangal, baby shiitake sub for oyster mushrooms, half the salt, both cilantro and green onion, and tossed in some cubed butternut squash. We also used key lime juice, and had rice with lemongrass turmeric paste, 1 TBS paste per cup of rice. Just like the Thai red curry chicken, we seared thin chicken breasts in roasted sesame oil. We are fortunate to have mass quantities of fresh and dried chiltipin chilies, which are perfect for Thai. This turned out really good also. I'll have to keep an eye out for galangal root in the future.
https://hot-thai-kitchen.com/tom-ka-gai/
Last after Chirch Sunday lunch before the boys went back to Aggieland. Went old school with Chicken Cacciatore and Parmesan polenta
Looks great. Tonight was a repeat but I do love chicken piccata
Mole chicken enchiladas
Did you do the clarification process too or just make the stock? I'm currently trying the pressure cooker clarification method.
ETA: It turned out really well. I can't say that I have anything to criticize about it. The stock was clear, didn't take as long, and didn't hammer the yield like a conventional clarification does. I wish I could have found how much meat you're supposed to use to how much stock. I ended up using a pound of ground chicken to 1.5 quarts of stock. Seemed to be ok that way.
ETA: It turned out really well. I can't say that I have anything to criticize about it. The stock was clear, didn't take as long, and didn't hammer the yield like a conventional clarification does. I wish I could have found how much meat you're supposed to use to how much stock. I ended up using a pound of ground chicken to 1.5 quarts of stock. Seemed to be ok that way.
I may try the freezer/fridge method at some point but this time it was just going into tomato soup and piccata so there wasn't any point worrying about clarity. Might use the rest for for that though just to try it
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