May 26 , 2015 – Hungry Uncle’s Kitchen
This exotic sounding dish is far too tasty to be this simple but alas is . You hear that politicians, EVERYTHING DOESN’T HAVE TO BE THAT #!@**XX?ING COMPLICATED! But then again if you understood that then you wouldn’t continue to……Oh, I’m so sorry don’t know where that came from. I guess it it’s my ever-growing disgust with both sides of the aisle. Back to things culinary.
You want to come up with a flavorful dish but don’t have too much time? Don’t you worry all you frustrated home cooks, Hungry Uncle and his Bajan Barbeque Sauce are here to help.
- INGREDIENTS-This recipe makes about 4 servings.
¼- ½ lb (depending on appetite) per person of skinned and deboned Mahi Mahi (or other firm white fish of your choosing)
- One head of cauliflower
- Vegetable oil (any type that can withstand high heat)
- 2-3 tablespoons of Coconut oil
- 2 tablespoons of Yellow Curry powder
- Sea Salt
- Finely ground White Pepper
- Hungry Uncle’s Bajan Barbeque Sauce. About ½ -1 tablespoon per filet depending on size
- Take your fish out of the fridge about 20 minutes before you start cooking it. It will cook more evenly at room temperature.
- Preheat your oven to 500 degrees with a rack in the highest position that will allow your pan to fit without touching the heating elements.
- Fill a 4 quart pot about half way with water .
- Remove the leaves from the cauliflower and cut into even size pieces of 1”-1 ½ ”. It doesn’t have to pretty since it’s going be pureed. Place in a colander and rinse with cold water.
- Bring your pot of water to boil. Carefully add the cauliflower to the boiling water and cook for about 5 minutes until tender but not mushy.
- While the cauliflower is cooking, preheat your pan to medium-high heat. I recommend non-stick as long as it can stand up to a 500 degree oven. While the pan is heating, coat both sides of the fish fillets with the vegetable oil and sprinkle with salt and pepper. If you haven’t used a non-stick pan, you must coat your pan with a couple of tablespoons of oil to prevent sticking. I recommend doing this prior to heating the pan-be careful not to overheat the pan to the point where the oil burns. Also be aware, do not to get burned by any oil that may pop out of the pan while heating or cooking.
- Sear the fish on each side for about two minutes.
- Turn off the heat and coat the filets with Hungry Uncle’s Bajan Barbeque Sauce
- Place the pan in the oven and cook for about 3-5 minutes. Check your fish after 3 minutes to make sure it’s not getting overcooked. The fish should be just barely firm. Don’t overcook your fish. Your palate will thank you!
- Around the time the fish goes into the oven your cauliflower should be done cooking. Drain thoroughly in a colander.
- Put the drained cauliflower back into the pot. Add the coconut oil, curry powder, salt and pepper. Puree with an immersion blender until smooth but not soupy. If you don’t have one you can use a potato masher or a fork. This will take longer and not provide the same smooth consistency. The blender is a worthwhile investment. Please note, you can adjust any of the ingredients that get added to the cauliflower either up or down according to taste.
- When the fish is done cooking remove from the oven and carefully place the filets on a warm plate to rest for about 2 minutes.
- Spoon about 1/3 cup of puree onto the warm plates and top with the fish filets.
That wasn’t so hard, was it? Guys and gals this easy recipe is a great way to cook your way into someone’s heart. They’ll never know how easy it was…. Look at that, Hungry Uncle is now providing relationship advice…and all at no additional charge! Happy cooking and eating………….
April 17, 2015 – Miami Smokers-Miami, FL
Ah yes, the much maligned cardboard food package. For too long it has lived in ignominy of what filled its hollow inner core. Those less than enticing creations of the white-faced clown and the little red-headed girl took refuge inside and even after being freed by their executioner left a greasy reminder of their sordid past. For time immemorial this humble vessel has been unfairly targeted simply because it was the unwilling recipient of less savory edibles or should I say barely edibles. Is that fair, just or right? It is not I proclaim! Culinary justice must be served.
Upon walking through the door of Miami Smokers, your senses immediately come to attention.The wonderful aroma of smoked meat fills the air without being at all overwhelming-just for the record, I don’t think there is ever too much when it comes to smoked or cured meats. Whether you like your pork smoked, cured, roasted or as sausage, this small establishment which had its grand opening in February should be a stop. Cleary they are focused on take-out as there is just one communal table by the front window. I placed my order for the Beer Brat which was described as an “All pork brat. Wynwood La Rubia. Beer onions. Pink kraut. House beer mustard” After a little mix up, someone else at the table ended up eating my sandwich, the time had come for me to take a bite. It was well worth the wait. The perfectly cooked link was moist and loaded with the ever-wonderful sausage “juice”. That indescribable combination of salty and seasoned meat juices, fat and in this case beer-it’s truly amazing how few places can cook a sausage without making it explode and loose of all the liquid goodness inside. The accompaniments to the sausage were right on target, the sharp coarse grain mustard had just enough pop and the pink slaw had a balanced level of acidity.
After finishing, I had the opportunity to speak with the proprietors, Andres Barrientos and James Bowers. Clearly passionate about what they do and worthy of support. Based on the experience I couldn’t leave without a package of Bacon Jerky. Yes, that too was equally as good. Being able to reach for a slice of ready to eat chewy bacon meat with melty fat is a like Manna from Heaven -I’m not so sure many cardiologists would agree but oh well, their loss…..Do I have any criticisms of Miami Smokers? Yes, just one. They were completely out of men’s t-shirts-not surprising though. Doesn’t everyone want to walk around wearing a picture of a cigar smoking pig?
While opening my car door, I realized that all was right with the world. A simple construction of wood pulp would no longer be relegated to housing sub-standard tenants. Unlike Rodney Dangerfield it finally would get some respect. As to you, hamburger with a crown, I have sage advice…ABDICATE or be smoked out.