Cooking with Sfla80

[BG]

Do u have cast iron pan???

That would be perfect. If not any no stick pan...evoo, (Mahi is usually not that thick unless u got a big one) sear on high or medium high heat. Blacken side first. Which should be top side of fish.

Sear both sides. If thick piece finish off in the oven with some water or wine Water in bottom of pan. 350 time depends on size.

Goes great with pineapple or mango salsa

What do I season it with and do I use oil in the pan?

[Sfla80]

What do I season it with and do I use oil in the pan?

Yeah the term blacken is a type of seasoning. Let me find a pic of what I use.

Blacken is kinda a Cajun seasoning.

And u can drop a few drops oil on the fish then season to help stick the seasoning. And then oil in the pan to start. Make sure oil is almost hot before sticking fish in. Will help it not stick to pan.

[Sfla80]

Personally one of my favorite blacken season.

Use it on fish, chicken, steak anything.

[RaginCajun]

Personally one of my favorite blacken season. Use it on fish, chicken, steak anything. <img src="http://forums.steroid.com/attachment.php?attachmentid=165120"/>

That's what I use as well

[Sfla80]

<img src="http://forums.steroid.com/attachment.php?attachmentid=165074"/>

RC I missed this.

Love stuff peppers man. That looks great

[NACH3]

Got some good ideas Sfla - thx my man

[Proximal]

Personally one of my favorite blacken season.

Use it on fish, chicken, steak anything.

Unless my mind is failing again - think I went to Chef Paul's restaurant in New Orleans 20 years ago.

The reduction that he put on the filet mignon still haunts me and my friend to this day - INSANE!

BTW, headed to New Orlean's in 1 week - let the eating & drinking begin!

[RaginCajun]

Unless my mind is failing again - think I went to Chef Paul's restaurant in New Orleans 20 years ago. The reduction that he put on the filet mignon still haunts me and my friend to this day - INSANE! BTW, headed to New Orlean's in 1 week - let the eating & drinking begin!

Be looking out for that storm, it could head that way. If it doesn't, I might see you there!!!

[Proximal]

Be looking out for that storm, it could head that way. If it doesn't, I might see you there!!!

First stop - Hurricanes @ Pat O'Brian's! Then I'm thinking some oysters.

[Sfla80]

Unless my mind is failing again - think I went to Chef Paul's restaurant in New Orleans 20 years ago.

The reduction that he put on the filet mignon still haunts me and my friend to this day - INSANE!

BTW, headed to New Orlean's in 1 week - let the eating & drinking begin!

Lol I've never eaten at his places yet.

My brother lived in new Orleans for 20 years. Need to head back there with him on day and get the proper tour.

And RC is right. For a minute thought my plane would be canceled Sunday cause of the storm now it looks like it will miss us and wrap back around and hit LA....which they def don't need now

[Proximal]

Lol I've never eaten at his places yet.

My brother lived in new Orleans for 20 years. Need to head back there with him on day and get the proper tour.

And RC is right. For a minute thought my plane would be canceled Sunday cause of the storm now it looks like it will miss us and wrap back around and hit LA....which they def don't need now

Oh man - thanks for the heads-up guys!

[almostgone]

Ok here is my favorite way to marinate chicken.

My wife hates eating chicken and she loves this style.

Citrus marinade. Keeps chicken very moist after cooking too, even left overs microwaved.

Basic marinate is

Chop thyme
Salt
Pepper.
White wine
Water
Lime juice
3 liquids would do equal parts



Attachment 164135

Here I have 5# chicken breast.



Attachment 164139



Add all ingredients and mix. Let sit.

With a good amount of the lime juice, chicken really only needs to marinate for 2 hours. Depending on how much.




Attachment 164136



Attachment 164137

After letting sit for awhile the chicken almost starts to "cook" in the acids. Almost or basically starts the process of a chevice. The breasts will start to turn white.

Grilling is probably the best way to cook this.

Tonight I also did shrimp since that is what the wife wanted.



Attachment 164140



Attachment 164141



Attachment 164142


Finished product for her is shrimp and asparagus. For me some chicken, shrimp , and (I know lazy) boxed cous cous....takes 5 mins to cook lol.



Attachment 164144



Attachment 164143


Hope you guys enjoy this

Sorry bout the last out of order pic lol

Oh man, tried a redneck variation of this today. Marinated some chicken breasts in scuppernong wine, lime juice, and water overnight. Steamed the chicken with some broccoli, cauliflower, carrots, and bok choy. Started to add some Napa cabbage but was afraid it would kill it?.
Came out really good. Just added a couple of blasts of watered down low sodium soy sauce.
Thanks for this thread, everyone!

[Sfla80]

Spinach pesto and provolone stuffed chicken breats. Italian bread crumb crust.

Pretty simple process. This was a first for me.

Pesto you can make or buy...if u buy most likely not spinach though.

Pesto (very rough measurements sorry I don't measure)

4 cloves garlic
(first thing in blender, mince it up)
Everything else can go in all at once after garlic. Just depends how much u make u might need to blend up then add more and then continue to blend.
1-2cups basil
2 bunches curly parsley
1 bag spinach
Salt
Pepper
TOASTED ALMONDS (you can use any nut u want. Just make sure u toast them...makes a huge difference)
.5 cup parm cheese.
Evoo amount depends how thick u want the pesto.

Stick in fridge for a few before stuffing chicken.


These pics should explain the rest.

I bought Italian crumbs.

Used left over pesto to make pasta.

Also ball of cheese was a treat for the wife and I. Burrata cheese. If u haven't tried and like fresh mozzarella....this is a must have.

Any questions feel free.

[Zodiac82]

Damn man...nice!!!!


Ok so is it me or is the light purple???

[Zodiac82]

Regular chicken breast sfla??? Those looked like they got stuffed pretty good

[Sfla80]

Damn man...nice!!!!

Ok so is it me or is the light purple???

Lmao I guess that is the way the light came out in the pic. It's just red lol.

And yeah normal breats. I would say they ranged from 8-10 oz (guessing).

[Zodiac82]

Lmao I guess that is the way the light came out in the pic. It's just red lol.

And yeah normal breats. I would say they ranged from 8-10 oz (guessing).

Cool

[RaginCajun]

Just demolished this

[Sfla80]

Sorry guys been awhile. Lost track of this thread

Haven't been cooking at home since my.move. but still working.

;but here are some highlights from work tonight

Pistachio crusted scallops with kale and fennel salad and citrus emulsion










Peppercorn crusted ahi tuna , braised endive, and a beurre Rouge.









Rosemary encrusted lamb chops , wild mushrooms risotto and black berry gastrique









Ancho Chile coffee rubbed 30 day dry aged sirloin, goat cheese polenta cake , Sautee spinach, and red eye aujus










Chocolate molten cake , toasted coconut ice cream, port cherry reduction.

[RaginCajun]

damn son, those dishes look amazing!!!

[Sfla80]

damn son, those dishes look amazing!!!

Ty sir. Cam3 out pretty good

[Zodiac82]

Absolutely amazing bruh

[songdog]

Personally one of my favorite blacken season.

Use it on fish, chicken, steak anything.

Yeah that guy has some good seasonings

[Mr.BB]

Sorry guys been awhile. Lost track of this thread

Haven't been cooking at home since my.move. but still working.

;but here are some highlights from work tonight

Pistachio crusted scallops with kale and fennel salad and citrus emulsion










Peppercorn crusted ahi tuna , braised endive, and a beurre Rouge.









Rosemary encrusted lamb chops , wild mushrooms risotto and black berry gastrique









Ancho Chile coffee rubbed 30 day dry aged sirloin, goat cheese polenta cake , Sautee spinach, and red eye aujus










Chocolate molten cake , toasted coconut ice cream, port cherry reduction.

3 of each for me, lamb chops better make it 5

Songdog is buying!

[Sfla80]

Lmao thanks guys.

Really wish I stayed on top of those thread. But seriously have only cooked at home twice in 3 weeks.

Inlaws do all the cooking here.

[Mr.BB]

Lmao thanks guys.

Really wish I stayed on top of those thread. But seriously have only cooked at home twice in 3 weeks.

Inlaws do all the cooking here.

Humm... yummmy :/

[Sfla80]

Humm... yummmy :/

It's good food. Just probably not what I should be eating all the time.

Only.plus side is there is always 6 or more cups of rice cooked at all times

[Sfla80]

Bump


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[Capebuffalo]

Bump


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Back by popular demand.

[Capebuffalo]

Sorry guys been awhile. Lost track of this thread

Haven't been cooking at home since my.move. but still working.

;but here are some highlights from work tonight

Pistachio crusted scallops with kale and fennel salad and citrus emulsion










Peppercorn crusted ahi tuna , braised endive, and a beurre Rouge.









Rosemary encrusted lamb chops , wild mushrooms risotto and black berry gastrique









Ancho Chile coffee rubbed 30 day dry aged sirloin, goat cheese polenta cake , Sautee spinach, and red eye aujus










Chocolate molten cake , toasted coconut ice cream, port cherry reduction.

Please remove these befor I eat my iPad.

[Zodiac82]

Bump

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Was wondering when u were gonna throw up some more

[Sfla80]

Was wondering when u were gonna throw up some more

I know man. I've been slacking. Not doing my cooking since moved into the inlaws


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[RaginCajun]

Few pics from a week ago

[RaginCajun]

[RaginCajun]

[RaginCajun]

Menu tonight, guys night!

Grilled whole venison tenderloin and backstrap
Boudin
Smoked jalapeño and cheddar venison sausage
Grilled asparagus
Lil rice

[Sfla80]

Rc making look like an amateur man. Great looking food and menu sounds amazing!!

I'll back into this thread soon guys. Sorry it's been so long


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[Zodiac82]

<img src="http://forums.steroid.com/attachment.php?attachmentid=167238"/>

Nice man

[Euroholic]

Menu tonight, guys night!

Grilled whole venison tenderloin and backstrap
Boudin
Smoked jalapeño and cheddar venison sausage
Grilled asparagus
Lil rice

Extra virgin olive oil and himalayan sea salt? Maybe some chilli?

[Sfla80]

Ok so this was something simple tonight. Easy to prepare, simple ingredients and with a little adjustment ton of flavor.

Easy grilled salmon and red grouper

Simple season and grill



Side is haricot vert ( green beans)

Sautéed in evoo
Deglaze with white wine
Had cherry tomatoes
Zimmer let wine reduce
Add toasted almonds



Sauce for salmon.

Evoo
Slithered garlic (can use chopped)
Sliced sweet onion
Chopped tomato
Chopped basil
White wine
S&P
Lemon juice

Sautéed everything together and reduce .



Forgot to take a pic finished lol I was hungry



Something simple to get this thread going . Quick easy and healthy.



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