I like my fish like I like my soul. Blackened, fried in oil, and eaten in a corn tortilla

In other words I have a very tasty soul :).  It is my goal in 2017 to do a great many things.  Concentrate on working out more diligently, starting school in the fall,  getting pregnant so I can send my ill-begotten spawn out into an unsuspecting world to cause chaos and carnage wherever they go, aaaaaaand to also be more pro-active in maintaining and updating my blog. Much like New Years resolutions, I’m pretty sure that I will fail at some point.  BUT, I will do my best.

I recently made a blog post about how to go about creating your own corn tortillas to impress and dazzle your family and guests at dinner on Taco Tuesday but I didn’t provide you with a tasty filler. Primarily because I ran out of space on my cell phone….I mean my photographer was not present to capture the wonderful spontaneous footage that comes from me cooking.  Yeah totally not planned..at all.  But I was craving tacos a lot last week so it provided me with ample opportunity to recreate Monday’s dinner of blackened tilapia tacos.  If you aren’t in the mood for tacos you can of course use this with any number of things.  Wild rice with a veggie side,  potatoes with a salad, the body of your slain enemies with a lovely frisee salad.  Mmmmm slain enemies and salad.  You’re only pretty limited to either what you have in your pantry, or if you’re willing to commit a felony of cannibalism, which according to Google (yes I actually googled it) it is not.  Like seriously, it’s not

“Cannibalism is the nonconsensual consumption of another human’s body matter. In the United States, there are no laws against cannibalism per se, but the act of cannibalism would probably violate laws against murder and against desecration of corpses” Cornell University of Law

Yeah that’s not a slightly grey area now is it *blinks*

So since we’ve established that it’s okay to eat your enemies you just might not want to we will get into the meat of this recipe which is the fish.  You aren’t limited to what type of fish to use.  Tilapia, salmon, trout, catfish it will more than likely all work.  I say “more then likely” only because I’ve not cooked with every fish known to man so be adventurous!  The ingredients for the rub are more then likely already in your pantry as well so the only real expense will be the fish, or pork, or chicken, or beef (you can use this on anything..seriously..even the body of your slain enemies..its DELICIOUS!).

If you don’t know what “blackened” is I’ll give you a brief history of the cooking technique.  The name “blackening” is actually a misnomer (look at me with my fancy big city words!), you aren’t actually burning your food.  Blackening is a cooking technique made famous by New Orleans chef Paul Prudhomme by which meat or fish is cooked in a cast-iron skillet that’s been heated until almost red-hot.img_20170127_174828-copy Prudhomme’s original specialty was blackened redfish. The food is customarily rubbed with a Cajun spice mixture before being cooked. The extra-hot skillet combined with the seasoning rub gives food an extra-crispy crust. It now can be applied to a myriad (ooooooh fancy again!) of different proteins.

All you will need are the following ingredients and you can make as much or as little as you want.  I do a triple batch because I like to have a lot on hand due to me using it in a lot of different applications

  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons brown sugar (can be either light or dark)
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt (preferably sea salt variety)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper (cayenne)

In a mortar bowl (or magic bullet, food processor, grinder) combine all your ingredients and mix for about a minute until the oregano has been broken down and blended.  Taste and adjust to your own liking.  This is not written in gospel but just a guideline so please modify if you want and tweak it. Swap out the salt and used smoke salt or a flavored sea salt if you have it.  Change it up.  BE A UNIQUE SNOWFLAKE!!!.

img_20170127_175323-copyNow depending on whatever protein you use will determine if you need to add an oil to the surface.  Since we are doing fish in this post you wont need any additional oil.  Just gently blot off any moisture off of both sides and sprinkle evenly on both sides covering completely.  If using this from a bulk batch, pour some rub into a separate bowl to avoid any potential cross contamination.  To many times have I not paid attention and put hands that have touched raw food back into a big batch of rub only to instantly go “GOD DAMMIT!!!” and grumble that I have to throw it all away or figure out how to use it on every single piece of raw meat in my house and cook it in that instance.  When it doubt, pour some out..

img_20170127_175354-copy
Sprinkle Sprinkle little fish. You will be a taco dish.

In a skillet/frying pan/grill heat up on medium heat until hot, if using a cast iron skillet which I prefer, heat that baby up on high until it is dick blistering hot before adding your oil (2 tablespoons).  When you start to see little wisps of smoke add your fish laying it down away from to avoid splattering and let it cook undisturbed for 3-4 minutes depending on thickness of size. Try to only place at max 3 pieces of fish as to not overcrowd the pan and cause splotchy blackening.  Carefully flip over with a wide-set img_20170127_180020-copyspatula and cook until firm to touch and flaky (this seems like such an oxymoron. Firm to touch but you can flake it off easily..Firm but fragile..Fuck it just say cooked dammit..Why you gotta be so pretentious cooking instructions?!).  Transfer your fish to a plate while you finish cooking the remaining portions and then enjoy the fish of your labor.

It’s a relatively quick process with fish and would of course take longer for chicken, pork & beef but the results are amazing and before long you’ll be sprinkling the rub on everything and I mean everything.  I enjoy it sprinkled on my popcorn!  And as we’ve  already identified it’s great on the mangled limbs of your slain enemies but that could zombiesprobably be because you’re a zombie.

Hope you enjoy and leave a comment or feedback.  Let a kid know that someone is actually reading this and it’s not just me being quirky to myself!

 

 

 

I’m gonna gnocchi you out

I seem to be on a veritable roll this week with keeping this blog updated.  Go me for being either productive or not productive enough.  Das macht nichts (go on..you know you wanna look it up.  It means neither this/that doesn’t matter..My papa says it TONS!!!).  Whilst registering for the upcoming wedding I had made a mental reminder to ask for a gnocchi board because its insanely tedious to roll those little buggers out and then get the ridges with the back of a fork. And it reminded me that crap it’s Wednesday.  My normal dining partner had other plans and I had nothing to make for dinner.  Thank the Gods that the little corner store by my house has probably the most random things for sale.  Gustine’s Market.  If you’re a St. Louis resident that lives in South City I recommend you stop in and get a sample of wine and a Serendipity drumstick from the freezer section.  It’s amazing.  Plus the people are rather friendly so that’s a perk.

I never normally know ahead of time what I want for dinner when it’s just me cooking for myself. I’m perfectly content with cutting open an avocado and eating that for dinner; however my husband Kyle gets rather miffed if he realizes that I didn’t eat something that had some form of protein.  So when I got home I made a quick detour to Gustine’s Market and wandered the small tiny store and stumbled across the frozen gnocchi.  Now normally I make my own but with it being already 6 pm and me having not really the motivation to make homemade pasta I opted to go with one at least made locally.  Maria & Son’s.  I’m not ashamed.  Hey I’m pretty sure Gordan Ramsey at one point in his career has opted for something made by someone else in the name of saving time.  Don’t you shame me!

So off I go home with my tiny bag of perfectly rolled, frozen potato dumplings when I catch a whiff of what the neighbors were cooking.  I love my neighborhood.  It’s so…aromatic.  Coconut, cumin, curry powder.  Mmmmm Thai food and as we all know I am a sucker for a good Thai dish. And if you didn’t know, you know now.  Curry, gnocchi, I knew damn well I had sugar snap peas in my garden as well as some mushrooms and a ton of fresh basil.  The only question was, did I have all the ingredients to make my own curry slurry.  More then likely yes but did I want to take the time to make one from scratch?  Eeeeeeh Wednesday night, worked 12 hours at my primary job the answer to that was a no so this was a quick no fuss no muss idea.  And the results were awesome.

image000001Now I’ll never be one of this individuals that just use a pre made mix as is.  I always feel that it can be more of a “homemade” dish if you doctor it up some and while I was going to use a pre made curry paste the aromatics would be all me.  Now when a recipe calls for say 2 cloves of garlic minced I take that as a “suggestion” and always double it.  Never be stingy on the garlic as it is your friend.  So to my pre made paste I added my own aromatics.  Sweated the paste off with some onion till fragrant and then added the curry paste (red) and toasting it off.  I find toasting the paste adds an additional depth of flavor.  Kind of like when you toast tomato paste.  It helps deepen and concentrate the flavors, plus as I’ve gotten older I find I need bolder flavors in order to really appreciate my food.  More spice to counter balance the fact my taste buds over the course of the years have committed ritual seppuku to the God of Time.  Toss in some coconut milk and whatever vegetables you want and let them bubble away on low till your pasta/rice/chicken/whatever else you’re pairing it is with is cooked.  If you are going to use root vegetables I recommend parboiling them first or you will be waiting for a while for them to get soft and nothing says “this is….tasty o.0” like biting into a hard chunk of potato..Mmmmmm starchy..yeah no.  Sadly though albeit normal for me, by the time dinner was done cooking I wasn’t hungry but hey at least I have lunch for tomorrow (now today cause I’m a Time Lord and I can bend space

david-tennant-tardis

 

Now for the meat…or rather meatless portion of the post.  The actual recipe.  I kind of made it up as I went along but here’s the gist of it.  You will need the following for a serving for two individuals.

  • 5 cloves garlic crushed and rough chopped
  • 1 teaspoon dried lemon grass
  • 1/8 teaspoon dried thai chili powder (optional)
  • 1/2 teaspoon crushed coriender
  • 6 whole black peppercorns
  • 1 teaspoon kosher salt
  • 1/2 teaspoon olive oil
  • 1/2 white/yellow onion sliced thin and diced\
  • 2 tablespoons pre made curry paste (I use Mai Ploy-Massaman Curry Paste)
  • 12 oz coconut milk (milk not cream..dont make the same mistake I’ve made…before)
  • vegetable add ins:  I used baby bellas and peas 
  • pasta/gnocchi/whatever you are doing this with
  • chopped fresh basil

Take all ingredients and place into a mortar and pestle and pound away whilst thinking about that person who spurned you back when you were younger.  Or the fact that you’re favorite sportsball team isn’t doing well this season.  Goooo Sportsball!.  If you do not have a mortar and pestle whirl it away in a food processor/magic bullet/ninja/etc. Place in a small dish and put it to the side to allow it to rest.

In a medium sauce pan heat 1 tablespoon of olive oil over medium heat and saute onions.  We want to achieve a little bit of the Maillard reaction (browning) to allow the inherent sweetness of the vegetable to show up.  This also allows the enzymes and amino acids found in the onion to change at the molecular level as to help stave off any potential threat of turning the garlic in the aromatics a blue green.  This occurs because of a chemical reaction between the enzymes/amino acids and the acidity in the garlic when the two items meet and mingle.  FOR SCIENCE!!!!.  Once you’ve achieved the desired level of browning add your aromatics and let them mingle until they become fragrant.  This should take only about 1 minute.  Any longer and you run the risk of burning your garlic and that can provide a rather acrid note to the dish.

image000003

 

This is listed as a spicy curry paste so if your tastes are more mellow and calm you can by all means use the green curry paste or yellow.  This is all based off your personal preference.  I like spicy food but I am not biased in any sense of the word.  Add in your curry paste and allow it to toast.  How do you know if it’s toasting?  It will take on a deeper darker hue of red.  This only takes about a minute and a half max and you want to watch it to ensure it doesn’t burn.  Switch your spatula for a whisk and incorporate your coconut milk into your paste.  Add your mushrooms and let simmer on a medium low while you prepare your pasta/rice.  If it becomes to thin by all means thin with a little vegetable stock or even some white wine, water, a little more coconut milk or some half and half.  Add your peas at the last 5 minutes of cooking.  Nothing worse then mushy peas.  Top with fresh chopped basil and serve in warmed bowls

There ya go.  Total time depending on what you’re having with it no more then an hour if doing chicken or less then 25 if doing pasta with shrimp.  I opted to keep this a vegetarian dish but did have poached shrimp on the side for my protein.  Not to shabby for a Wednesday and goes to show that premade doesn’t always have to be boring as long as you add your own little twist to it.

 

Enjoy!