Monday, June 14, 2010
John's Pass - Maderia Beach, FL
If one finds themself at John's Pass, I implore you to stop at the Friendly Fisherman Restaurant and order the Grouper Sandwich Cajun Style. You will not be disappointed.A huge filet of fresh Grouper battered in Cajun Seasoning and Deep Fried, served with amazing corn donuts. BP will have to watch out for me if their oil mess messes with the Grouper used for that sandwich, because it is definitely a fav. I certainly must love this creation as I wrote about it first last September, but after enjoying another a re-post was definitely in order.
Sunday, May 2, 2010
Fish City Grill
I have never promoted Fish City Grill before, and I am not sure why. Cara and I love our meals there. I usually get blackened or fried catfish, but this weekend tried Barramundi for the first time with Jerk Seasoning and Pineapple Pico. It was an amazing, huge hunk of fish filet that I savored until just before the Kentucky Derby started. High recommendations for Fish City Grill if you have one around you and of course the Australian Saltwater fish Barramundi.
Friday, April 16, 2010
The Real Ultimate Sandwich
Kind of looked at this afterwards and thought I may have seen it as a kid on Scooby Doo. The real ultimate sandwich is awesome because it needs no condiments or seasoning and yet is moist and highly flavorful.
Ingredients:
5 Thin Freshly Fried Slices of Bacon
3 Pieces of Bread (2 of them Toasted to your preference)
4 Sandwich Slice size pickles (Vlassic Zesty Dill)
Lettuce
Tomato
Pepperoni
Take the first toasted piece of bread and set 1/2 of the lettuce on it. Then place 2 pickle slices and all the tomato slices. Top with Bacon and then untoasted piece of bread. Next, stack remaining lettuce, pickles and all of the pepperoni. Finally slap that last piece of toast on top. The pickles and tomato keep this nice and moist, and the zesty dill pickles have a little kick to go with the pepperoni. This beast is big, so you have to prepared to take big bites, but it is worth it.
Ingredients:
5 Thin Freshly Fried Slices of Bacon
3 Pieces of Bread (2 of them Toasted to your preference)
4 Sandwich Slice size pickles (Vlassic Zesty Dill)
Lettuce
Tomato
Pepperoni
Take the first toasted piece of bread and set 1/2 of the lettuce on it. Then place 2 pickle slices and all the tomato slices. Top with Bacon and then untoasted piece of bread. Next, stack remaining lettuce, pickles and all of the pepperoni. Finally slap that last piece of toast on top. The pickles and tomato keep this nice and moist, and the zesty dill pickles have a little kick to go with the pepperoni. This beast is big, so you have to prepared to take big bites, but it is worth it.
Saturday, February 13, 2010
Chimichurri - Ribeyes and Asparagus
Cara and I went out for Valentine's Day a night early. Pretty much everything got messed up and we couldn't even find anywhere to eat... Sadly we went to Publix to get a few things for the week and were awed by the display of steaks in the meat dept. I was making a Chimichurri sauce for some Halibut my brother delivered from Alaska (hopefully more on that tomorrow night), so I said why not get some of these awesome steaks, since we weren't going out, and make dinner. We grabbed 1" thick aged ribeyes for $5.99/lb. Cara went to get some icecream and on the way grabbed some fresh asparagus and this amazing recipe came together.
We had baked potatoes nothing to complicated there, but I used all of the olive oil on the chimichurri (recipe below), so I coated the asparagus and steaks with chimichurri and salt and pepper before throwing them on the grill. Steaks get 4 minutes on the oiled grill on highest heat and then a quarter turn, another 4 minutes and a flip. 4 more minutes and a quarter turn and then 4 more minutes and done to about medium (should feel like the pad under your thumb if you are touching your thumb and ring finger together). The asparagus goes on the grate after flipping the steaks and for maybe a minute a side to char a little, then set it on the steak and let it stay hot and get some of the steak flavor. (The asparagus is snapped and then 4 or pieces are put together with toothpicks acting like skewers to make a raft)
The steaks were amazing, I poured a little chimichurri on top after cooking, but the asparagus stole the show. It was the best that Cara or I had ever had. Steven Raichlen gets the credit for the chimichurri recipe (with a few minor tweaks) and the asparagus idea. Sorry, I can't share this food with everyone, but it is a fairly pricey meal :-)
Chimichurri:
1 Large Bunch Fresh Flat Parsley (Washed & Stemmed)
10 cloves of Garlic
1/3 medium vidalia onion
5 tblspns of water and white vinegar
2 tspn of course sea salt
1/2 tspn dried oregano
1 tspn hot pepper flakes
1 tspn ground black pepper
3/4 cup olive oil
Put all ingredients, save the olive oil, in a food processor and in brief bursts bring to a fine chop. Slowly add the olive oil, processing as little as possible so you keep a course sauce. Should store in the fridge a few weeks, but will lose its color after a couple of days.
We had baked potatoes nothing to complicated there, but I used all of the olive oil on the chimichurri (recipe below), so I coated the asparagus and steaks with chimichurri and salt and pepper before throwing them on the grill. Steaks get 4 minutes on the oiled grill on highest heat and then a quarter turn, another 4 minutes and a flip. 4 more minutes and a quarter turn and then 4 more minutes and done to about medium (should feel like the pad under your thumb if you are touching your thumb and ring finger together). The asparagus goes on the grate after flipping the steaks and for maybe a minute a side to char a little, then set it on the steak and let it stay hot and get some of the steak flavor. (The asparagus is snapped and then 4 or pieces are put together with toothpicks acting like skewers to make a raft)
The steaks were amazing, I poured a little chimichurri on top after cooking, but the asparagus stole the show. It was the best that Cara or I had ever had. Steven Raichlen gets the credit for the chimichurri recipe (with a few minor tweaks) and the asparagus idea. Sorry, I can't share this food with everyone, but it is a fairly pricey meal :-)
Chimichurri:
1 Large Bunch Fresh Flat Parsley (Washed & Stemmed)
10 cloves of Garlic
1/3 medium vidalia onion
5 tblspns of water and white vinegar
2 tspn of course sea salt
1/2 tspn dried oregano
1 tspn hot pepper flakes
1 tspn ground black pepper
3/4 cup olive oil
Put all ingredients, save the olive oil, in a food processor and in brief bursts bring to a fine chop. Slowly add the olive oil, processing as little as possible so you keep a course sauce. Should store in the fridge a few weeks, but will lose its color after a couple of days.
Saturday, February 6, 2010
Super Party
Getting ready for a Super Bowl Party, mostly working with tried and true recipes but I did come up with this killer chicken wing sauce...
Sweet and Spicy Chicken Wing Sauce
1 cup apple sauce
1 cup orange juice
1 1/2 tablespoons ground ginger
6 tablespoons dark soy sauce
1 tablespoon Sugar
1 teaspoon red chili flakes, medium heat to extra spicy
1 teaspoon corriander
1 teaspoon majoram
add Honey and Sesame Seeds to taste
You want to simmer this for a while, maybe 30 minutes to have it reduce nearly half and get sticky.
And yes, I do love my wife and only partially for letting me have this hobby and assisting when possible..
Sweet and Spicy Chicken Wing Sauce
1 cup apple sauce
1 cup orange juice
1 1/2 tablespoons ground ginger
6 tablespoons dark soy sauce
1 tablespoon Sugar
1 teaspoon red chili flakes, medium heat to extra spicy
1 teaspoon corriander
1 teaspoon majoram
add Honey and Sesame Seeds to taste
You want to simmer this for a while, maybe 30 minutes to have it reduce nearly half and get sticky.
And yes, I do love my wife and only partially for letting me have this hobby and assisting when possible..
Friday, January 22, 2010
Spice & Roasted Banana Ice Cream
I'm Back. I haven't come up with a lot of new recipes over the last few months, but I hit one tonight getting ready for a BBQ tomorrow. The real test will be tomorrow; however, I was confident when Cara like it since she does not like Banana flavored things. In full disclosure, I based this recipe on others I saw on-line and modified to my liking, but it is not completely original like the Key Lime Pie Ice Cream...
Here it is...
• 8 ripe bananas
• 2/3 cup brown sugar
• 2 Tbsp butter
• 2 cups whole milk
• 1 cup of cream
• 8 Tbsp sugar
• 1 tsp vanilla extract
• juice of 1 lemon
• 1/2 tsp salt
• 1/2 tsp white pepper
• ½ tsp cloves
• 1 tsp nutmeg
• 2 tsp cinnamon
Chop 7 of the bananas into coins and toss them in the brown sugar and butter (chopped into small pieces) in a baking dish. Bake in a 400°F oven for 45 minutes, stirring once.
Once time is up, the bananas should be fairly browned and juicy. Scrape the contents of this pan (bananas and syrup) into a blender/food processor along with the milk, sugar, vanilla, lemon, and salt and puree til nice and smooth. Cover and chill this in the fridge for a few hours.
Once things are sufficiently cooled down, churn the mixture in your ice cream maker per the instructions that came with yours for about 20 minutes. I sliced (into small bits) the eighth banana, and once time is ready per your ice cream churn's directions, mix it in. Promptly transfer this to the freezer and let it sit overnight to take on the right texture.
Here it is...
• 8 ripe bananas
• 2/3 cup brown sugar
• 2 Tbsp butter
• 2 cups whole milk
• 1 cup of cream
• 8 Tbsp sugar
• 1 tsp vanilla extract
• juice of 1 lemon
• 1/2 tsp salt
• 1/2 tsp white pepper
• ½ tsp cloves
• 1 tsp nutmeg
• 2 tsp cinnamon
Chop 7 of the bananas into coins and toss them in the brown sugar and butter (chopped into small pieces) in a baking dish. Bake in a 400°F oven for 45 minutes, stirring once.
Once time is up, the bananas should be fairly browned and juicy. Scrape the contents of this pan (bananas and syrup) into a blender/food processor along with the milk, sugar, vanilla, lemon, and salt and puree til nice and smooth. Cover and chill this in the fridge for a few hours.
Once things are sufficiently cooled down, churn the mixture in your ice cream maker per the instructions that came with yours for about 20 minutes. I sliced (into small bits) the eighth banana, and once time is ready per your ice cream churn's directions, mix it in. Promptly transfer this to the freezer and let it sit overnight to take on the right texture.
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