SWFLHurricane
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With Salmon....Dill is good...I used to make a Poached Salmon Dish (8oz Salmon Fillet)...and set Salmon on a Roasted Red Pepper Coulis, at several restaurants...Good Stuff....
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OT: Restaurant and Food Thread
- Thread starter motorcitycane
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i do something very similar -- just swap out the capers for a little diced jalapeno and garnish with some cilantro (if you don't find the taste too soapy)
and a nice squeeze of fresh lime!
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gruntking
Make Lies Wrong Again
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Yes I've had the mango based salsa sauce at restaurants but thee wife isn't much of a fan. I've noticed she likes the lemon, garlic, butter sauces... and so do I... hence chicken Francaise is one our absolute favorite dishes... light and tasty.
SWFLHurricane
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I'm going to make another batch while thighs are still on special at Publix. I'll write a full recipe later this week.
5ringshowboutu
"Wynwood **** sucking short bus faqqit"
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On mesquite tho?
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Lump charcoal is as close as I get.
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5ringshowboutu
"Wynwood **** sucking short bus faqqit"
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Haole haole chicken then
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They use strawberry guava, which is related to mesquite. It's an invasive plant though.
So even there wood choice makes it haole.
SWFLHurricane
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Lump is my Go to...Alot Hotter Coals...My GF has a Gas Grill...Its nice...easier Pre-Cook and Cleanup...but I'm all about Lump Charcoal...The flavors are incomparable...
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miamicanephins
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What is your preferred method of cooking Tuna? Iv got some whole yellow fin
SWFLHurricane
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Grilled or Seared...
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So I made huli huli sauce today for the chicken thighs to marinade in overnight.
In the food processor:
2 inch piece of ginger
3-4 cloves garlic
2 tsp ground mustard
2 tsp sesame oil
2 tbsp rice vinegar
1 tbsp sriracha
1/2 tsp black pepper
1/3 cup brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1 cup pineapple juice
Once it's all mixed, set aside a cup for basting and let the chicken marinade in the rest at least an hour, then grill and baste.
Silver King
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I'm adding a little atmosphere with the food:
LENNY'S CLAM BAR - Howard Beach, Queens, NY. It's in John Gotti's old neighborhood, still. In the 80s, I saw Sammy "the Bull" Gravano two tables away a day after he was on the front page of one of the NY Papers before he turned and while he was still on the good side of the Teflon Don. The raw clams, Calamari and Scungilli are awesome and if you tell them today, "Joe sent me" - you get a free glass of wine. That started in 1969 my Rockaway family says.
LOS RANCHOS (ORIGINAL near Airport) - Miami. I was captaining a yacht at the time for the owner of Domino's Pizza/Det Tigers (again the 80s). Anastasio Somoza was the former Nicaraguan leader exiled in Paraguay. Domino's hired one of his top bodyguards as a Training Rep for the Miami office. The guy told me he should have died with Somoza in a Limo when they assassinated him in Paraguay. Somoza told him he forgot his bank book and sent him back to his office for it. He was in the office when heard the RPG explode and rifle shots that killed Somoza and the Limo driver. He made his way to Miami. His brother had left for Miami a few years earlier and opened the restaurant. They treated the boss and those of us with him, like royalty. That Churrasco Chimichurri Steak, Whole Snapper are the best I've had.
GEORGE DIAMOND STEAK HOUSE - Chicago. Had the yacht in Burnham Park Marina after the Tigers clinched in 1984. They had me there waiting for the Cubs to beat San Diego so the boss had a place to stay for the 1984 World Series. San Diego came back, but I did get to see Walter Payton break Jim Brown rushing record that day they clinched (in Cali) before heading for the Mississippi and Ft Lauderdale - wish I could have seen the **** World Series. That was an old style steak house that was incredible. All the big wigs told me to go there - **** it was nice being on an expense account, with just my girl and first mate, for over a week in that city. The Porter House, my god!
KATES TAVERN-Dodge City, Kansas. You wouldn't think Tacos would be a food that wood drastically outdistance all the other Tacos you've had, that's because you never had one of Kates with a Massive ice cold schooner of Coors. Been a hot spot for me and my college teammates anytime we return - hasn't changed in 45 years proving if it ain't broke, don't fix it.
BUBBLE ROOM-Captiva Island. Some of us foodies have discussed this place on here. Absolutely phenomenal the first five years it was open, Grouper in Parchment - Cajun Prime Rib - everything was good. We had a similar place called the CAPTAIN AND THE COWBOY in Port Charlotte - favorites of the executive team from Domino's, and the boss was picky and on the BOD of Restaurant Magazine.
LENNY'S CLAM BAR - Howard Beach, Queens, NY. It's in John Gotti's old neighborhood, still. In the 80s, I saw Sammy "the Bull" Gravano two tables away a day after he was on the front page of one of the NY Papers before he turned and while he was still on the good side of the Teflon Don. The raw clams, Calamari and Scungilli are awesome and if you tell them today, "Joe sent me" - you get a free glass of wine. That started in 1969 my Rockaway family says.
LOS RANCHOS (ORIGINAL near Airport) - Miami. I was captaining a yacht at the time for the owner of Domino's Pizza/Det Tigers (again the 80s). Anastasio Somoza was the former Nicaraguan leader exiled in Paraguay. Domino's hired one of his top bodyguards as a Training Rep for the Miami office. The guy told me he should have died with Somoza in a Limo when they assassinated him in Paraguay. Somoza told him he forgot his bank book and sent him back to his office for it. He was in the office when heard the RPG explode and rifle shots that killed Somoza and the Limo driver. He made his way to Miami. His brother had left for Miami a few years earlier and opened the restaurant. They treated the boss and those of us with him, like royalty. That Churrasco Chimichurri Steak, Whole Snapper are the best I've had.
GEORGE DIAMOND STEAK HOUSE - Chicago. Had the yacht in Burnham Park Marina after the Tigers clinched in 1984. They had me there waiting for the Cubs to beat San Diego so the boss had a place to stay for the 1984 World Series. San Diego came back, but I did get to see Walter Payton break Jim Brown rushing record that day they clinched (in Cali) before heading for the Mississippi and Ft Lauderdale - wish I could have seen the **** World Series. That was an old style steak house that was incredible. All the big wigs told me to go there - **** it was nice being on an expense account, with just my girl and first mate, for over a week in that city. The Porter House, my god!
KATES TAVERN-Dodge City, Kansas. You wouldn't think Tacos would be a food that wood drastically outdistance all the other Tacos you've had, that's because you never had one of Kates with a Massive ice cold schooner of Coors. Been a hot spot for me and my college teammates anytime we return - hasn't changed in 45 years proving if it ain't broke, don't fix it.
BUBBLE ROOM-Captiva Island. Some of us foodies have discussed this place on here. Absolutely phenomenal the first five years it was open, Grouper in Parchment - Cajun Prime Rib - everything was good. We had a similar place called the CAPTAIN AND THE COWBOY in Port Charlotte - favorites of the executive team from Domino's, and the boss was picky and on the BOD of Restaurant Magazine.
Not Caneorlando but I got you covered.
Turn oven to broil. Take your oven rack and place it at the top slot. Put some foil on a cookie sheet, this is just for cleanup.
Pat dry your fish and place on foil.
Next step is to cover top and even sides of your fish with Mayo. Now dont go using any fat free ****t. Also you want to go pretty thick with the mayo, just make sure you dont see the fish.
Next portion can vary but what we use for spices is s&p, garlic powder, onion powder, season all, everglades heat and paprika. Now you could sub out season all with Cajon seasoning or adobo. You can also use any type of spice to add heat. The spice portion is something we always change up a bit.
Time varies depending on the size of fillets. If these are small fillets off 12-15 inch mangs then your looking at 8-10 min. If these are off big thick Mangs in the 20 in range add 2 min. The mayo will get golden brown. You can let it go an extra min or two to get a blackened flavor and the fish is still going to be moist. Thats what the mayo does, it keeps the fish nice and moist.
If anyone hates mayo trust me it all cooks off and theres zero taste of mayo. No one will know you used mayo unless you tell them.
For sides rice /orzo go great with this dish. Also asparagus is a great match as well.
I attached a pic of what it looks like before it goes into the oven.
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Well trying to add another pic and my computer is logging off when I try and attach the pic, very weird.