The VN Recipe Thread

#101
#101
Just got back. They went up on the Avocados and down on the jlaps and green onions. But, they're still cheap-3/$1. Jlaps were fifty cents a pound and onions were 35 cents a bunch. So, it evened out. Kev, I made the guacamole with cucumber today and liked it. I think I like it as well with or without. I do like the bit of consistency that it adds. I made a big batch out of 10 avacados and didn't have any left to freeze 'cause I ate two while making the pico de gallo and guacamole.

I'll try the olive oil Behr suggested later this week.
 
#102
#102
Slydell said:
Just got back. They went up on the Avocados and down on the jlaps and green onions. But, they're still cheap-3/$1. Jlaps were fifty cents a pound and onions were 35 cents a bunch. So, it evened out. Kev, I made the guacamole with cucumber today and liked it. I think I like it as well with or without. I do like the bit of consistency that it adds. I made a big batch out of 10 avacados and didn't have any left to freeze 'cause I ate two while making the pico de gallo and guacamole.

I'll try the olive oil Behr suggested later this week.
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Kev's recipe sounds really good, but I don't like the flavor of Habaneros or chili powder. I make my pico and fold in some avacodo. I don't make guac for others so it's a personal taste thing. You might not like it as much.
 
#103
#103
Yea, I've gotten to the point where I leave out the cucumbers more often than not. And, I usually just go with jalapenos now too. The original recipe was just the first thing that I came up with. I tweak it from time to time.
 
#104
#104
Avacodos are pretty mild in flavor and I hate adding too many ingredients to gaucomole, but the next time I make it, I am gonna add some cucumbers to my pico and try it.
 
#106
#106
Slydell said:
Just got back. They went up on the Avocados and down on the jlaps and green onions. But, they're still cheap-3/$1. Jlaps were fifty cents a pound and onions were 35 cents a bunch. So, it evened out. Kev, I made the guacamole with cucumber today and liked it. I think I like it as well with or without. I do like the bit of consistency that it adds. I made a big batch out of 10 avacados and didn't have any left to freeze 'cause I ate two while making the pico de gallo and guacamole.

I'll try the olive oil Behr suggested later this week.
Click to expand...

The second day, this wasn't so good. Don't know if the chemistry of the cucumbers didn't mix well with something else or what.
 
#107
#107
Behr1213 said:
Damn Sodium.

My first thought would be to stuff it with a Mango and pineapple salsa, a little cilantro, red onion, garlic and coconut juice (all fresh of course) and glaze it with honey.
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Tonight is the night(trial anyways). We'll see how stuffing it goes. I think I'm gonna go with pan seared over grilling. Still haven't decided for sure though.
 
#108
#108
I'm sure you will be pleased any way you decide to cook it, but I think you're missing out on the honey glaze. Brown it in a pan then coat it with the honey glaze and baked it at 375 for about 30 minutes.

About 1/2 cup honey
1 tbl spoon soy sauce
1 tbl spoon brown sugar
2 tbl spoon olive oil
1 tbl spoon lemon juice

If you have some
1 large basil leaf chopped
pinch of thyme
 
#109
#109
VOODOOVOL said:
Behr
You have a favorite Grouper recipe?
Posted via VolNation Mobile
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I personaly don't care for grouper even though I do eat it. The most popular recipe I have used, was at a restaurant I ran for 10 years as GM/Chef when I first moved to FL. Called it Grouper Matanzas because the restaurant was located on the bay of "Matanzas Pass".

Egg battered and sauteed, topped with snow crabmeat and finished with lemon butter and white wine sauce.

Macadamia nuts work really well with Grouper.

My personal favorite is Grilled with a shiitake mushroom demi-glace or just plain blackened.
 
#110
#110
Slydell said:
The second day, this wasn't so good. Don't know if the chemistry of the cucumbers didn't mix well with something else or what.
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Olive oil would help preserve it a little longer, but not much longer.
 
#111
#111
Thanks Behr, didn'read this in time to try the recipe, so I ironically blackened them.
Thanks again.
Posted via VolNation Mobile
 
#112
#112
Can't go wrong with blackened. imo

I grill mine first then slap it in the seasoning then the skillet.
 
#113
#113
VOODOOVOL said:
Thanks Behr, didn'read this in time to try the recipe, so I ironically blackened them.
Thanks again.
Posted via VolNation Mobile
Click to expand...

By the way, what kind of grouper was it and where did you get it?
 
#115
#115
Sweet, you're lucky to get blacks...you must have a connection.
 
#116
#116
Behr1213 said:
I'm sure you will be pleased any way you decide to cook it, but I think you're missing out on the honey glaze. Brown it in a pan then coat it with the honey glaze and baked it at 375 for about 30 minutes.

About 1/2 cup honey
1 tbl spoon soy sauce
1 tbl spoon brown sugar
2 tbl spoon olive oil
1 tbl spoon lemon juice

If you have some
1 large basil leaf chopped
pinch of thyme
Click to expand...


I loved the salsa. I'll be making it again. I ran into a problem when I opened up my tenderloin. It was in 2 pieces.:dunno: I butterflied and pounded them both down to about a half inch thick. I ended up covering the middle of the biggest piece with the salsa and then layed the smaller one on top of it. Oh yeah, no coconuts at Kroger so I ended up buying a can of coconut milk) I used toothpicks to seal it off as best as possible. I pan seared both sides for about 4/5 min in a really hot pan. Then I put it in the oven at 300 for about 40 min. I didn't make the honey glaze(I never got back on VN yesterday) but I did drizzle some honey over it before I put it in the oven. The tenderloin seemed "mushy". Not sure what caused that. I think I'm gonna just do a simple pan seared or grilled tenderloins with some garlic, black pepper, and a drizzle of olive oil w/ the salsa on the side.
 
#117
#117
That sucks Jhen. Useing the two pieces and it being so thin is probably why it got mushy, that and maybe the salsa had too much liquid. Anyway, glad the salsa turned out good and your plan sounds like a good one.
 
#118
#118
Yeah, It was a little runny(but it sure was good). Even my wife liked the salsa. That suprised me. When I make it this weekend i will probably use a tad less cilantro. My wife thought it was a tad over powering. I loved it. Thanks for the recipe.:hi:
 
#119
#119
That's a nice salsa, nothing really special but it works nice with pork and gives you another outlet for pineapple. (like you need it) :) and the coconut milk adds a little something different.
 
#120
#120
Ok who can give me a simple but flavorful recipe for salmon. I am going to try and eat some for lunch tomorrow. I am NOT a fishy fish eater.
 
#121
#121
Yeah, Salmon with mufungo.....bamacheats can give you the recipe.
 
#122
#122
har har. For real though. I'm trying to eat healthier and have never had more than a bite of salmon. I'm scared. Eeek.
 
#124
#124
VolGal423 said:
Ok who can give me a simple but flavorful recipe for salmon. I am going to try and eat some for lunch tomorrow. I am NOT a fishy fish eater.
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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:
 
#125
#125
VG, are you talking about real salmon (as in fillets, etc.) or canned salmon? Seriously.
 
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