The VN Recipe Thread

#126
#126
Haha I am so picky when it comes to fish. I just cant stand fishy fishiness.

Yea that salsa sounds good. My dad loves anything jalapeno.
 
#128
#128
VolGal423 said:
Fillets.
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OK, the fishy stuff threw me off. Any fish prepared correctly, as far as I know, shouldn't have a fishy smell or taste. Well, none that I've had anyway. But, of course, I haven't eaten everything. That's why I thought you might be doing something with canned salmon. Sorry.
 
#129
#129
Behr1213 said:
Seriously. Simple?

Blackened

Pan fried with olive oil and garlic, sautee some asparagus to go along with it, take a bite of asparagus with each bite of Salmon.

Grill the Salmon and make a Corn and Jalapeno salsa (from your garden)...I have a recipe for the salsa if you are interested.

Just remember, I am looking for an "E-hookup", so don't forget these suggestions. :crazy:
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I meant to ask you the other day on the Guacamole thing about the olive oil. I think you said that it extends the life or freshness a bit. Is that the only reason you use it?
 
#130
#130
Sly: No need to apologize. I don't have much experience with cooking fish other than breading it (not salmon but tilapia and others). I WANT to like it but I don't know what to do. I'm going to try to blacken it tomorrow like Behr said. Maybe I'll just drench it in mustard and pretend it's a hot dog.
 
#131
#131
#132
#132
Behr1213 said:
I know you won't try it, but sometime you should order Wild Caught Coho Salmon from Alaska Seafood On-Line; Buy King Crab, Salmon, Shrimp, Halibut

It's a little exspensive, but well worth it! Salmon will become your favorite fish! Order it on Thursday, recieve it on Friday.
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Unfortunately you're probably right. haha

I try to eat as little wild caught sea food as possible. I am such a hippie...:victory:

Thanks for the info though. I'll pass it on to my dad and uncle (originally from Tampa...they're sea food fanatics)
 
#133
#133
VolGal423 said:
Sly: No need to apologize. I don't have much experience with cooking fish other than breading it (not salmon but tilapia and others). I WANT to like it but I don't know what to do. I'm going to try to blacken it tomorrow like Behr said. Maybe I'll just drench it in mustard and pretend it's a hot dog.
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Don't forget the fish dog bun. I like Behr's recipe. Any fish that I do doesn't really have a lot done to it before hand. It's pretty minimal. Just know where the fish comes from. Not much use in eating fish to be healthy if it has detrimental toxins in it. And, far too many do.
'Course, I'd trust Behr's hook ups on sources.
 
#134
#134
VolGal423 said:
Sly: No need to apologize. I don't have much experience with cooking fish other than breading it (not salmon but tilapia and others). I WANT to like it but I don't know what to do. I'm going to try to blacken it tomorrow like Behr said. Maybe I'll just drench it in mustard and pretend it's a hot dog.
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Don't do that. :(

This is easy..... Chop about 3 cloves of fresh garlic, add about 4 turns of fresh black pepper from a pepper mill, 2 tbl spoons of olive oil and about 4 tbl spoons of mayo. Use as a dipping aioli if you have too. The Salmon Blackened should suffice by itself, but the aioli will be a nice compliment!
 
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#136
#136
Aioli? Sounds interesting! Ok I will let you guys know how it goes tomorrow! If I don't ever post again you'll know I died!!! :crazy:
 
#138
#138
I would love to cook for some of you guys just once. I don't think I'm an Emeril or Gordon, but I promise I would have VolGal loving Salmon by the end of my presentation!
 
#139
#139
Who the Hell knows? You might be an Emeril or better. These threads are fun, entertaining and informative all the same. And, you meet the most interesting and weird people.
 
#142
#142
Behr1213 said:
I would love to cook for some of you guys just once. I don't think I'm an Emeril or Gordon, but I promise I would have VolGal loving Salmon by the end of my presentation!
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I'd love to have someone cook for me who knew what tripe and daikon and all those other weird things I see on Top Chef are! That'd be amazing. I want to try all that cool stuff...well maybe not tripe. I can cook but its real southern and "home cookin."

Gordon? Jeff Gordon? Haha :lol:
Posted via VolNation Mobile
 
#143
#143
Slydell said:
I meant to ask you the other day on the Guacamole thing about the olive oil. I think you said that it extends the life or freshness a bit. Is that the only reason you use it?
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Not the only reason, but it does help. I use it mainly for the flavor. A little lemon juice and olive oil helps with the shelf life, if you plan to keep it overnight, cover it with plastic wrap. Instead of covering the dish, press the wrap down on top of the guacamole making it air-tight all around. The top might turn a little brown, but only a small portion. It will still stay fresh!
 
#144
#144
VolGal423 said:
I'd love to have someone cook for me who knew what tripe and daikon and all those other weird things I see on Top Chef are! That'd be amazing. I want to try all that cool stuff...well maybe not tripe. I can cook but its real southern and "home cookin."

Gordon? Jeff Gordon? Haha :lol:
Posted via VolNation Mobile
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Yep. Jeff sure can cook!
 
#145
#145
Behr1213 said:
Not the only reason, but it does help. I use it mainly for the flavor. A little lemon juice and olive oil helps with the shelf life, if you plan to keep it overnight, cover it with plastic wrap. Instead of covering the dish, press the wrap down on top of the guacamole making it air-tight all around. The top might turn a little brown, but only a small portion. It will still stay fresh!
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Thanks. I do all that and it's usually good for a few days. Usually doesn't last any longer before it's eaten. Do you ever use grape seed oil. I'm using it for just about everything now. Still use the good olive oil for some things mostly for the taste.
 
#146
#146
Slydell said:
Thanks. I do all that and it's usually good for a few days. Usually doesn't last any longer before it's eaten. Do you ever use grape seed oil. I'm using it for just about everything now. Still use the good olive oil for some things mostly for the taste.
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No. The only positive quality it has over olive oil, is it's cooking temp, and I can cook with olive oil just as well as some can cook with grape seed oil.

**That crap is a sore spot with me.

Soar*

Edit: No offense towards you.
 
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#147
#147
Behr1213 said:
No. The only positive quality it has over olive oil, is it's cooking temp, and I can cook with olive oil just as well as some can cook with grape seed oil.

**That crap is a sore spot with me.

Soar*

Edit: No offense towards you.
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Ouch! None taken.
 
#150
#150
VolGal423 said:
Haha I am so picky when it comes to fish. I just cant stand fishy fishiness.

Yea that salsa sounds good. My dad loves anything jalapeno.
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As you know, I suck at measurements.

About.......

1 cup of cooked corn (grilled would be best)
2 tbl spoon of olive oil
2 tbl spoon of fresh diced tomatoes
1 tbl spoon of fresh chopped japs
1 tbl spoon of red onion
1 tbl spoon of fresh cilantro
Dust with granulated garlic and two twists of fresh black pepper and a pinch of sea salt.
 
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