Monday, October 24, 2011

Orange Roughy


Orange roughy is a large deep sea fish from the waters of theWestern Pacific Ocean, eastern Atlantic Ocean (from Iceland to Morocco; and from Walvis Bay, Namibia, to off Durban, South Africa), Indo-Pacific (off New Zealand and Australia), and in the Eastern Pacific off Chile. They have a long life span of up to 149 years.



 I paid 15 dollars for one pound of this fish wich gave me two good size fillets. The fish flesh is a very white looking oily flesh and has a very powerful fish scent before cooking after cooking the smell is an aroma of good food.I used the recipe as follows:






oven at 350

-the fish
- ginger paste or dry
- jamaican whole allspice
-drizzle olive oil over it
-top with some chopped garlic as much or less as to your taste
-salt pepper to taste
-oregano
-anise a very little pinch on each fillet
- chopped green pepper as much as you like
bake for about 25 minutes
put on plate throw on some chopped avacodo and lemon butter sauce serve with some asparagus and top with capers.
The meat is very flaky and thick like a pork chop in a way, a bit chewy in spots,( may be over cooked).
This was my first time trying this fish and I like it alot. A very good ,melt in your mouth , mild fish flavor.

Very handy but about 4 bucks so It is not something I'd buy alot

Capers not too bad of a price of about 3 bucks but very tart , adds that zing of like vinegar where needed.

         
In cooking with meats it is never a bad thing to experiment on your own to add what fancys your own pallet, so try out the spices you have in the rack.

                                 
I poured a butter, lemon and olive oil sauce over the top, and it was pretty good with this dish.

 As you can see here, the meat is very solid and flaky. It is a very filling fish and one fillet filled me up.

Jar of white asparagus. Paid only 2 bucks for it and found it was a bit woody. Would not purchase again.

Sunday, February 6, 2011

Reuben Wreck

 This is another favorite of my family's, we have tried many versions of the classic reuben sandwich and found that you really can't go wrong with what you choose to put on it. I made up the reuben wreck, we love sloppy sandwiches and the more messy the better for flavor in my opinion. I got ideas on this sandwich from food network when I seen a cook slam some onion rings and slaw on a huge sandwich.

 I start with a beef brisket slow cooked to fork tender and shred it up on a carving block. I then take Texas toast and toast it in the oven and put a handful of the shredded brisket on a slice of the toast.





 I then add a slice of swiss cheese and put it in the microwave for a few seconds to melt it.

 We use Catalina dressing but you can use any dressing you like. I pour it on over the cheese, then add my homemade slaw.
My homemade slaw is as follows : 1 head of cabbage shredded, a small bag of shredded carrots
3 tbsp of sugar
4 tbsp of vinegar
salt and pepper to taste
2 cups mayo
1/4 cup milk
 Mix all together and refrigerate over night and stir before serving
The slaw is a replacement for the sour kraut  in the original Reuben and very tasty. I then add deep fried french fry's on top the cole slaw.

Top this messy sandwich off with another piece of  toasted Texas toast and indulge.
Reuben Wreck