BMF Fish Taco

Let’s put together the most amazing fish taco. 3 components make a fish taco perfect for me…

1. Fish
2. Condiment/Sauce
3. Batter

… Hold up, BATTER? That’s right… Now, I’ll enjoy a light grilled fish taco every now and then, but when I want to grub it out, I need a fish-and-chips style piece of fish. Big, crunchy, moist, and flavorful.

What kind of fish? It’s got to be cod, haddock, or hake. It has to be a white fish for this recipe.

The most perfect taco has to come with some kind of sauce, in my opinion. I really like a chipotle mayonnaise on my fish tacos. Here’s the recipe:

Chipotle Mayonnaise

Mayonnaise - 1 ½ cups
Cilantro, chopped - 1 tbsp
Lime juice - 1 tbsp
Chipotle puree - 2 tbsp
Salt - pinch
Black pepper - pinch

Method: Whisk all ingredients together.

* Make chipotle puree by blending the contents of a can of “chipotle peppers in adobo”

The bit of freshness that puts this recipe over the top is a bright little cabbage slaw that, in musical terms would be something like a "hee-hee." - it's the high note that takes it to the next level.

Cabbage Slaw

Cabbage, shredded (green and/or red) - 1 head
Olive oil - 1 ½ tbsp
Lime juice - 2 tsp
Coriander seed - ½ tsp
Salt - pinch
Black pepper - pinch

Method: Toss together and chill.

For a batter, this will be your typical beer batter. You can actually turn this into fish & chips quite easily by using this batter. It’s also perfect for chicken fingers.

Beer Batter
(this batter will work great for chicken fingers, onion rings, shrimp, etc..)

Eggs, large - 3
Dark beer (New Castle, Sam Adams) - 8 oz
Dry mustard - 2 tsp
Chili powder, dark - 1 tbsp
Salt - 1 tbsp
Sugar - 1 tsp
Flour (A.P.) - 1 ½ cup

Method: Whisk very well until there are no lumps.

Now, to batter the fish…

Method:

1. Dredge fish in the flour, and place in the batter.

2. Heat oil to 375°F

3. Place floured-and-battered fish into hot oil and cook until golden brown.

4. Assembling these tacos is a cinch. Lay the fried piece of fish on a warm tortilla, top it with a small amount of cabbage slaw, and a drizzle of chipotle mayo.

This is one of those great transport meals. It doesn't even matter the time of year, because this is something that can be the star of a summer-themed party in the dead of winter that will make anyone feel like they've been whisked away to an island.

Copyright 2010, Brian Griess, All rights reserved

Cooking Techniques part 1

Let’s discuss some of the different kinds of cooking methods. I had someone ask me recently, “Why do you call yourself the Sauté Daddy?

Well, it’s not just a clever nickname (although it surely is that) … To me, nothing feels as natural to me as having my right hand on the sauté pan. I love being in control of my food.

So let’s start with that method.

When you SAUTÉ something, you do so using a shallow pan over relatively high heat with a small amount of fat (oil, butter). The object is to brown the food while maintaining the moistness, flavor & texture of the ingredient. I’m sure you’ve seen a Chef in a restaurant or on T.V. flipping things in a SAUTÉ pan. SAUTÉ means “jump”, which is exactly what you’re making the food do.

ROASTING uses ambient heat to evenly cook and penetrate whatever you’re making, and exclusively refers to meats, vegetables, and fruits. ROASTING achieves caramelization on the outside and deeply penetrating heat and flavor on the inside.

The act of BAKING also uses ambient heat to evenly cook and penetrate whatever it is that you’re making. BAKING refers to cookies, cakes, brownies & pies. Sweet things.

BRAISING uses a hot, flavorful liquid to slow cook an ingredient. You would usually BRAISE a tough (cheap) cut of meat to infuse the flavor of your cooking liquid into it.

When you BROIL, you use intense heat (usually from above). You BROIL to achieve a browned, crispy surface and a very light cooking on the interior. In restaurants, we have salamanders that BROIL for us, however on the top of all ovens, there is a BROILER, and a subsequent setting for it on your oven knob.

FRYING is when you cook something in hot fat, most commonly oil. The most common oils to FRY in are canola oil, vegetable oil, peanut oil & grapeseed oil. One would never FRY with olive oil because it has a very low smoking point. A smoking point is a temperature at which the oil begins to break down.

One of my favorite cooking methods is STEAMING, which is a great way to use wet ambient heat to warm and sharpen delicate flavors while still maintaining their freshness and vibrant color. That is why we STEAM fresh vegetables. A great technique that goes along with STEAMING is called “En papillote” or “in parchment” - it goes for fish or chicken, and it’s the protein, some vegetables, usually some acid (wine, citrus), sometimes stock… and it’s sealed in either parchment paper or tinfoil and put in the oven. The protein and vegetables actually STEAM inside the pouch, and it’s a guaranteed moist dish.

Ever wonder why a steak in a restaurant tastes better than when you try to make it at happen at home? It mostly likely comes down to the SEAR on your meat. SEARING is cooking on a very hot surface until caramelization occurs on the surface of the food. Caramelization is the heating and intensifying of the natural sugars on your ingredient, achieving a crispy brown, slightly sweet effect on its outer surface. It is perhaps the single most important way of developing flavor. Like FN’s Anne Burrell says, “BROWN FOOD TASTES GOOD!”

POACHING is a method of cooking in warm-to-hot liquid (just below a simmer). The most common ingredient to POACH is an egg. POACHED eggs are a staple for a lot of popular breakfast dishes, and it’s an exciting ingredient to work into a salad or a pasta dish.
SIMMERING occurs just below the point where water begins to BOIL.

A BOIL is when you heat water to a temperature of 212°F and is very bubbly.

I hope you were able to learn a thing or two. As always, if there are any questions on any of these methods, or anything at all about food; feel free to email me! brian.griess@gmail.com

Copyright 2010, Brian Griess, All rights reserved

"Best I Ever Had" BBQ Sauce

What is BBQ to you?

Depending on the area of the country you live in, it could mean many different things. If you're in the Carolinas, you probably stick to a vinegar-based sauce. If you represent Memphis, you'll be most likely to enjoy a hot, sweet tomato-based sauce. Kansas City folks will enjoy a thicker, more molasses-y sauce. Texans seem to focus more on the dry rub, and the sauce is an accessory for dipping.

Now, my idol WWE Hall of Famer Jim Ross has a BBQ sauce that he sells on his website (http://www.jrsbarbq.com/) and I will tell you, it is the greatest store-bought 'Q sauce I've ever tasted. I'd recommend getting a bottle of that just to keep in the fridge.

Now, I have a recipe for what I can promise you is the greatest BBQ sauce you will ever taste.

Let's do this thing:

"Best I Ever Had" BBQ Sauce
(this recipe makes a bunch of sauce, but it saves extremely well. Keep whatever's left in the fridge.)

Butter - ¼ lb
Onion (minced) - ¾ cup
Garlic (minced) - ½ cup
Lemon - 1 whole
Ketchup - 4 ½ cup
Tomato juice - 1 cup
Light brown sugar - ¾ cup
Molasses - 6 tbsp
Worcestershire sauce - ½ cup
Chili powder - ½ cup
Apple cider vinegar - 4 tbsp
Chipotle peppers in Adobo - 1 small can
Water - 3 cups
Salt - pinch (to taste)

Method:

1. Mince onion & garlic (you can use a mini food processor to make it easier on you).

2. Melt butter in a stockpot, on medium heat.

3. Add minced onion & garlic to the melted butter. Sweat for 7 minutes.

4. Pour small can of Chipotle peppers in Adobo into a food processor and blend until finely chopped. Add to stockpot.

5. Zest lemon, and juice into stockpot.

6. Add ketchup, tomato juice, brown sugar, molasses, worcestershire, chili powder, vinegar, water & salt. Stir (or whisk) to combine.

7. Bring to boil, reduce to simmer.

8. Simmer for 30 minutes.

9. Allow to cool before storing.

* Whenever basting with sauce, always heat the sauce up first to enhance flavor.

Copyright 2010, Brian Griess, All rights reserved

Cheesecake Ice Cream

If you're like me, you could probably eat a tub of that store-bought "cheesecake filling" - don't be ashamed. Cheesecake is one of those beautiful things, it's like rolling around in satin sheets, it's soft, it's velvety, and it's cold.

One of my guilty pleasures is Ben & Jerry's Ice Cream. One of their seasonal flavors is Pumpkin Cheesecake, and oh man... It was overload for me, and from that day, nothing says Fall/Autumn to me like a B&J's Pumpkin Cheesecake milkshake.

Once I discovered that cheesecake & ice cream could be combined into this beautiful harmony joyride, I began experimenting with ways to do it. Here is the recipe I settled upon.

Cheesecake Ice Cream

* Now to make this, there are two components, a regular vanilla ice cream base, and the cheesecake filling. If you want regular vanilla ice cream, just omit the cheesecake filling, but this is the basic 'custard' that you start with to make most ice creams. Be creative!

Ice Cream base

Egg yolks - 6
Sugar - 12 oz
Milk - 1 ½ pints
Heavy cream - ½ pint
Vanilla extract - 2 tsp
Salt - pinch

Method:

1. Whip egg yolks and sugar together until pale yellow, and smooth.

2. Scald milk, and beat into the egg/sugar mixture (#1)

3. Heat over a double boiler until thickened (2x the original volume)

4. Remove from heat and stir in cold cream, salt & vanilla. Chill thoroughly.

Cheesecake Filling

Cream cheese - 2 lb
Sugar - 7 oz
Orange zest - 2 tsp
Lemon juice - 1 ½ oz

Method:

1. In a mixer (or by hand, with a whisk) mix together all ingredients until it is smooth.

2. Add cheesecake filling into custard, chill & freeze in your standard ice cream machine.

Now some of you will have to go purchase an ice cream machine in order to make this, but I suggest you do so. It is super simple to make at home, and you control all of the ingredients going into it.

Copyright 2010, Brian Griess, All rights reserved

Raspberry-Peach Bellini

If you're looking for a cocktail to serve at your next summer gathering, this drink is perfect for any time of day, especially brunch. If you don't drink, you can easily turn this into a smoothie by boosting up the nectar & puree, adding some ice and leaving the Prosecco out.

Raspberry-Peach Bellini
(recipe for 4 glasses)

Peach nectar (popular brands are Goya® and Kerns®) - 4 tablespoon
Prosecco (or other sparking wine, or dry champagne) - 1 bottle (chilled)
Raspberry puree (recipe below) - 2 tablespoons

Method: Spoon 1 tablespoon of the peach nectar into a Champagne glass. Slowly fill the glass with Prosecco. Add ½ tablespoon of raspberry puree on top, and stir.

* If you don’t have, or can’t find peach nectar--simply take frozen peaches, thaw them, and blend them in a blender until smooth.

Raspberry Puree

Raspberries (or any berry - be creative!)
Sugar
Lemon juice

* The key to this is ¼ cup of sugar & 1 tablespoon of lemon juice to every pint of raspberries.

Method: In a saucepan, over medium heat, add all ingredients and heat, stirring occasionally, until the berries give up their juices. Bring the liquid to a boil and keep cooking until the mixture has thickened but is still quite liquid. Pour the berry mixture through a strainer to remove the seeds. Press down with a spoon to force the juices through. Transfer to a container and store in the fridge until ready to serve.

* This puree will keep for about 1-2 weeks, and tastes great over vanilla ice cream!

Few things go together like peaches and raspberries, the combination is magical. Add some raspberries to your next peach pie, or cobbler. Or drizzle some raspberry puree over some peach sorbet. It is big time live, I assure you.

Copyright 2010, Brian Griess, All rights reserved