In addition to eating it raw, each of us will take a turn at cooking fish of course, so Ian had the tasty idea of having us post our recipe online so he can generate a shopping list. Let's also put what particular duty free shopping plans you have so we don't duplicate our fine efforts.
Friday, August 14, 2009
Ian's Vittles and Hootch Corner
In addition to eating it raw, each of us will take a turn at cooking fish of course, so Ian had the tasty idea of having us post our recipe online so he can generate a shopping list. Let's also put what particular duty free shopping plans you have so we don't duplicate our fine efforts.
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Kitz's recipe, I will substitute the chicken for the catch of the day..let me know if this works for you all. I will bring dried ingredients with me on plane, but will need the wet ingredients in la Paz.
ReplyDeleteBayou 'catch of the day" pasta
Ingredients
1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Directions
Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
Andrew's nasal clearing fish quesadilla.
ReplyDelete- Flour Tortillas
- Wasabe Mayo
- Onyawn (Onion)
- Butta (Butter - real)
- Fish
My duty free contribution will be scotch.
ReplyDeletekitz's Breakfast: Breakfast burritos: eggs (about 6-8 per day), black beans, onion, hot pepper, green or red pepper, twist of lime, salsa, tortillas, and bloody mary.
ReplyDeleteKitz loves Vodka!
ReplyDeletethings are looking good. I think we save Kitz recipe for a nice wahoo. The duty free idea is a good one. I will pick up some Capt. morg and some tangerauy. Once we get the five recipes posted I will make a shopping list and hootch list. I would suggest only bringing cooking supplies with you if you think there is a chance you cant find it at the CCC.
ReplyDeleteNewtons Macadamia Nut Dorado(65lbs.)
ReplyDelete1 65lb. Dorado
butter
brown sugar
macadamia nuts
salt/pepper
soy sauce
Sounds good. I'm hungry. And it will be a bummer to throw back that 70 pounder I plan on catching because he doesn't fit the recipe. Plus don't forget the box-o-wine.
ReplyDeleteAt the risk of offending the "Bill Huggers" amoung us, I give you:
ReplyDeleteGrilled Fresh Marlin w/ Mango Pineapple Relish
Ingredients
• olive oil, as needed
• 1/4 cup onion
• 1/2-1 each jalepeno, small, seeded, minced
• 1 each mango, peeled, seeded, diced
• 1/4 cup roasted red pepper, diced
• 1/4 cup tequila
• 1 each lime juice, fresh squeezed
• 1 Tbs. cilantro, fresh, chopped
• 6 6-oz Marlin steaks (or fresh sword, tuna, halibut, or shark if you're a "Bill Hugger")
Lightly brush or spray marlin steaks with a little oil. Place the marlin steaks on a clean hot char-broiler. Grill the marlin steaks to desired temperature.
Mango Pineapple Relish: Can be done ahead of time. Saute onions in small amount of olive oil until translucent and sweet. Add in the minced jalepenos and diced pineapple. Saute a couple of minutes to bring out the natural sugars. Next toss in the roasted red peppers and diced mango. Remove pan from the heat and add in the tequila. Slowly bring back to heat and flame the dish. Add in the fresh lime juice and finish with the fresh chopped cilantro. Save in glass or stainless dish until marlin time.
Place grilled marlin on plate, spoon small amount of the mango pineapple relish on top of the grilled marlin. Enjoy my catch!
As I sit here sipping my last duty free purchase I realize that it's hard to beat a fine Tequilia. Not only is it geographically relavant, but my my does it take you right where you need to go. I'm thinking a couple bottles of 100% Agave Reposado Tequila should do the trick for sipping. We'll wait to purchase the four 1.75's of Jose Cuervo at the Supermercado!!
ReplyDelete