Beaker's cooking laboratory

[[AK]Mydrial]

Thanks Pharm!!

[[AK]Nuts]

Anyone got a good recipe for a nice fish entree' that can be cooked on the grill preferably for the summer grilling months? Spicier the better....lol.

A nice Char (found in Lake Tahoe or other northern lakes) is great for grilling with my classic 'out of ass' recipe: Clean the fish, open her up and flavor heavily with chili powder, lime juice, kosher salt, tequila, and pepper. Grill on the BBQ. Eat. I call it my Chilli-Rita Char.

[[AK]Swae]

This may be a little off-topic, but Pharm mentioning "Molecular Gastronomy" made me thing of one of my favorite little series of books:

Liquor
Prime
Soul Kitchen

These books revolve around 2 guys that start a restaurant in New Orleans. Of course, some crazy stuff happens, but having worked in the restaurant industry, I find these to be the most accurate portrayal of the "restaurant life" that I've read. The author's husband is a chef, so although they are fiction, there is a lot of descriptive narrative surrounding the dishes and their preparation.

Just a small thread hijack, sorry!

[[AK]The Beast]

For the fishophobes:

Catfish! Make it hotter'n'hell with Cajun seasonings and blacken it on your grill. It's not a "fishy" fish; it's very good at absorbing whatever seasonings you choose.

Swordfish: I love a good grilled swordfish steak, just coated with a little olive oil and some herbs. Also a milder flavor, IMO.

[[AK]Swae]

Catfish! Make it hotter'n'hell with Cajun seasonings and blacken it on your grill. It's not a "fishy" fish; it's very good at absorbing whatever seasonings you choose.

I really enjoy Catfish Pecan Meuniere. We Cajuns can take just about anything, including seafood, and season, fry, and butter it until you are better off eating a Big Mac. But oh ma cher, it's some good eatin'!

[[AK]Mydrial]

Is there a preffered method of "Blackening" on a grill?

[[AK]Beaker]

Sadly Mydrial,

The most usual way is in a pan with butter. Not good if you are eating fish to be healthy! But you can buy the blackening seasoning like Paul Prudeholme and use them on a fish of your choice on the grill and it would still taste good.You could also add a bit of nice wine or some lemon.

In foo foo stores you can also buy planks of wood (like apple or cherry) that are made for grilling fish on and these make the fish taste yummy too.

Swordfish is another great fish for grilling and such it ranks right up there with Tuna and Salmon and such.

[[AK]Swae]

Is there a preffered method of "Blackening" on a grill?

This is a recipe for Blackened Redfish - the dish was first invented by Paul Prudhomme down here in Cajun Country. I think one of the key 'ingredients' is the cast iron skillet. One method I've seen used is to heat the skillet on your stove until it can't get any hotter, then move the skillet to your grill outside. I don't think charcoal grills get hot enough to heat the skillet to 'blackening' temperature.

redfish filets
1 1/2 tsp. cayenne pepper
1 1/2 tsp. paprika powder
3 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. thyme
olive oil
1/4 lb butter (1 stick)

Mix all the dry ingredients thoroughly to form the blackening mix. Rub 3 or 4 single/serving fish filets with the olive oil and dust with the blackening mix. Heat a cast iron skillet to nearly red hot. Drop one-half of the stick of butter into the pan. Immediately place the filets in the pan which should be cooked for no more than 2 minutes per side. Add additional butter after turning if needed.

It is recommended to cook blackened fish outside because of the amount of smoke that is generated.

Alternate method for inside cooking. It will still generate quite a bit of smoke. Use any type of skillet, preferably with a non-stick finish. Place the pan on the burner set on high and add one-fourth of the stick of butter. Wait until the butter turns dark brown, nearly black. Then, put in 2 or 3 prepared filets. Cook about 2 minutes per side maintaining high heat. If more remains to be cooked, add more butter and allow the butter to turn dark brown once more before placing the additional filets in the skillet.

[[AK]Mydrial]

Thanks.....wish I was gonna be home tonite to try it out.

Lets see catfish....river 2 blocks from the house...need pole, bait and hipwaders....maybe a hammer if I actually catch one.

Now thats fresh....lol

[[AK]Brorlis]

Lets see catfish....river 2 blocks from the house...need pole, bait and hipwaders....maybe a hammer if I actually catch one.

Nah a 10 p nail in the side of your house and a good pair of channel locks works just fine!

[[AK]Brorlis]

Seriously,

With spring approaching and the veggies coming soon after, my favorite thing to do is chop up some red and green bell pepper and some onion. Add chopped fresh tomatos, fresh lemon juice, and a bit of olive oil. Take your favorite white fish and make an aluminum foil pouch for it. Top the fish with the mix, wrap it up nice and tight and toss it on the side of the grill and forget it. By the time the rest of the food is done, the fish will be too.

[[AK]Rocks]

This is all great stuff! But when the wife isnt around here is my answer!
http://www.kraftfoods.com/kf/recipes...ecipe_id=63099

I lets face it, the time you folks spend on wow, how heck do you find time to cook!

[[AK]Nuts]

Okay, here's a cooking question: when I make fried food like Chicken Fried Steak or Fried Chicken, how can I get the coating to stay on? It always falls off. Too much oil? To much egg? I usually do egg and then flour... is that right?

-bill

[[AK]Hylander]

Okay, here's a cooking question: when I make fried food like Chicken Fried Steak or Fried Chicken, how can I get the coating to stay on? It always falls off. Too much oil? To much egg? I usually do egg and then flour... is that right?

-bill

I'm not the cooking expert, but I do have some experience eating!

I've always been told to soak the food in water before coating if possible. (My wife has been brining ever since I've known her.) Then, pre-heat the oil and then apply a very light coat of flour before doing the egg. With the egg, add in a little milk (1 or 2 table spoons - I learned this at Perkins actually when I was cook there in my late teens). Now dip the fish/meat or whatever into the egg batter and do a thorough coating of flour. Don't rub, but gently 'tap' the flour onto the food.

Again, I'm no expert but I've never had a problem with coating falling off using the above.

[[AK]Beaker]

Double dip!

I use buttermilk, or half and half, or egg.

Dip the sucker in there shake off the excess, dip in the coating and repeat!!!!

I also use some cracker crumbs in the last coating to make it extra crispy.