Mahi Mahi Fish Tacos

Mahi Mahi Tacos! A Wegman’s run resulted with a couple beautiful Mahi fillets. Fish Taco Time! The fillets were seasoned with black pepper and Cajun seasoning,. Onions and orange bell peppers were caramelized on the Blackstone griddle, then the fish joined into the party. The tortillas were heated through till slightly toasted and then final construction included hydroponic lettuce, guacamole, pico de gallo, salsa verde, sour cream, the fish and a drizzle of aioli made with mayo, smoked paprika, garlic powder and cayenne. The result was a perfect fish...

Chicken Hibachi

My first Hibachi on my new Blackstone Griddle. I love cooking hibachi, but usually I do it on a couple cast iron skillets. So this is the first time on my new Blackstone. First, I made my rice. I’m not doing the ‘fried rice’ version of a hibachi, but if I was, I’d do this hours in advance and let it cool. This is my standard 1 1/2 cup of water, a little butter and 1 cup of jasmine rice, boiling, simmer 15 minutes and let rest for at least 5 minutes (at least). I made my home-made yum yum sauce days ago. My teriyaki sauce is simple. 1 cup of water, 1/4 cup of soy sauce, dice up some garlic and ginger, toss it in. Add some honey. I put in a little agave instead of traditional brown sugar. Add some black pepper. Cook down, strain. Thicken...

Griddle Pork Chops

I have a confession. I have been unfaithful. For years, decades, I have grilled, and had a close relationship with my grill. But then something new came into my life, something different, something wonderful. A new love. A special love. I now have a Blackstone Griddle. Tonight is a simple pork chop. Seasoned with my classic Don Rub (salt, pepper, onion powder, garlic powder, paprika, cayenne). Cooked high with olive oil, then moved to the cool side, watching the temps. So a BIG sear, then heating through. Once it hit 140, set to the side to rest. A tab of butter on top. Pre-boiled red potato was smashed and seasoned with truffle, finishing salt and course black pepper. This was served with a light salad. Life is...

Fish Tacos!

New Blackstone Griddle…FISH TACOS! This had always been one of my favorite dishes, yet I haven’t made it since moving to Colonial Beach 2.5 years ago. I had been spoiled by living walking distance to Port Canaveral where daily fresh Mahi Mahi came in…my fish taco of choice. But with the new griddle, and warm weather, I dove in. First thing is to heat the oven to 400° and brush a butter/garlic powder mix onto a pile of flour street tacos. These will cook in the oven for 15-20 minutes, with the goal of them getting nice and puffy and crisp. Tonight for the first time I used steel taco trays. Usually I just lay them over two oven grids, which gave me a nice flat bottom for stuffing. But I do love these new trays, something I’ve always wanted...

Tofu Vegan Faux Pulled Pork

Saturday Nights Dinner: A very labor intensive, but absolutely worth it…Tofu Vegan Faux Pulled Pork. I got this from a You tube video. It is SO complex, I’m not even going to try to write it up. Here’s the link: https://www.youtube.com/watch?v=wsMuYeaysLk&t=308s We followed the instructions to a T, and it turned out fantastic! Here’s my fun input on preparing this. Of course I had no Vegimite, so on Friday I ordered some yeast extract on Amazon. The exact minute I needed it for the recipe, I get a text that a package has been delivered …https://www.amazon.com/dp/B00014VTNW?psc=1… Yes, it is a lot of work, but we planned on it and had a blast cooking and watching the sunset on the porch while it...