How To make Fish& Corn Rellenos Hunter
6 New Mexico chiles (or equiv) roasted
peeled,
slit an d carefully deseeded 2 sole fillets (about 1/2 lb)
2 ears fresh sweet corn :
shucked
4 oz Monterey Jack cheese -- grated
1 medium potato cut into small dice
1 medium onion finely chopped
2 cloves garlic
1 sprig fresh oregano
salt and freshly ground black pepper. oil for frying
Cook the corn in boiling water for 5 minutes and let cool. Strip the kernels from the ears with a sharp knife. Bake or saute the fish until cooked through, then cut into small pieces and put aside. Fry the diced potatos on high heat until crispy and brown (turn only occasionally for best results). Add the onion, and fry until clear. Add the garlic and stir for 1 minute, then add the corn, fish and oregano. Heat through, stirring to mix thoroughly. Stuff the peppers with about 1/3 cheese, 2/3 fish mixture. Then cook as above (either bake for 10 minutes at 350, or batter and fry). I served these sauced with a fresh tomato/onion/cilantro/lime salsa cruda. Serves 2 as a main course, or 6 as an appetizer.
How To make Fish& Corn Rellenos Hunter's Videos
GIANT Deep Sea Mahi Mahi! Catch Clean Cook (Puerto Vallarta, Mexico)
Brook and I went down to Puerto Vallarta, Mexico and spent a week fishing with our friend Jamy from High Tides fishing. High tides offers an all inclusive fishing lodge, in addition to just fishing charters. This is the second video from our trip to Mexico. We spent most of our time deep sea fishing looking for pelagic fish such as marlin and mahi mahi!
Book a trip with High Tides:
Brook's Channel @brookcristoutdoors
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Two Fat Ladies S02E05 Breakfast
Doing this one thing while making sausages could KILL you, please STOP!
If you are a home sausage maker and you are doing this one thing, please stop. It can potentially kill you. Stay tuned to find out what it is.
CURE ACCELERATOR
Sodium Erythorbate:
CURING SALTS
Insta Cure #1:
Insta Cure #2:
Items we use frequently:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
MK4 Thermapen (Accurate Thermometer):
Small accurate Scale for spices:
Insta Cure #1:
Sausage Stuffers:
Meat Grinder:
Smokers (I use the 4D WIFI):
Butcher Twine & Dispenser:
Stuffing Horn Cleaners for your sausage stuffer:
Stainless Steel hooks:
Sausage Pricker:
Ph Meter by Apera Instruments:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator:
Custom Cutting Board:
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Iwatani Professional Chef Torch:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
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Chamber Vacuum Sealer:
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Robot Coupe Food Processor (high end):
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EQUIPMENT LINKS
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Large Capacity Scale:
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Eric
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How To Make Curry Crab Stuffed Dumplings | Foodie Nation x Trini Food Designer - Arlene
No shells, no stress! Arlene teaches Kezzianne how to make Curry Crab Stuffed Dumplings:
INGREDIENTS
1 lb Crab Meat
1 cup Curry Powder - separated (1/4 cup & 3/4cup)
1¼ cup Vegetable Oil separated (1/2cup & 3/4cup)
1 cup Coconut Milk Powder to mix with 2 cups warm water
2 cups All Purpose Flour
1/2 cup Cornmeal (optional)
1 tbsp Brown Sugar
3 cups Chive
1/2 cup Chadon Beni/Culantro
1/2 cup peeled Garlic
1/2cup Pimento Peppers
2 tbsp Fine Thyme leaves
2 tbsp of Lemon/Lime juice
Salt to taste
Your favorite Pepper Sauce
METHOD
Making the seasoning:
1. Wash chive, pimento, garlic, chadon beni and allow excess water to drain.
2. Once excess water is drained completely, place all ingredients in your food processor and chop coarsely. Add thyme leaves, mix and set aside.
Making the crab filling:
1. Add 1 cup chopped seasoning and lemon/lime juice to crab meat and mix.
2. In a 9 inch pan on medium heat, allow 1/2 cup vegetable oil to heat. Once heated, add ¼ cup curry powder, stir then allow to cook until golden brown.
3. Add 1/2 cup chopped seasoning and mix until a paste is formed.
4. Add seasoned crab meat to curry mixture, stir, cover and allow to simmer for 2 minutes on medium heat.
5. Add ¼ cup of coconut milk mixture and allow to simmer until it reaches a ‘paste like’ consistency. If additional liquid is needed, add ¼ cup water.
6. Add salt and black pepper to your preferred taste. Once added, cover and allow to simmer over low heat for 10 minutes.
7. Set aside to cool.
Making the dumpling dough:
1. In a bowl, add flour, cornmeal (optional), brown sugar and ½ tbsp salt.
2. Using 1¼ cups of room temperature water, knead until a smooth dough forms.
Stuffing the dumplings:
1. Divide the dough into 1 inch balls.
2. Roll out each ball into a flat round even circle about ¼ inch thick, place 1 tbsp of filling on one side of dough, fold dough over filling and, using a fork, press edges together to close. Set dumplings aside on a tray dusted with flour.
3. To a large pot of boiling water, add 2 tbsp vegetable oil and dumplings. Fill medium to large soup/stock pot halfway with water and 2 tbsp of vegetable oil over high heat. Bring water to a rolling boil and add dumplings. Stir once gently and allow to cook. When dumplings float to the top of the pot, remove dumplings with a large spoon and set aside on a tray.
Making the sauce:
1. Using a pan over medium heat, add ¾ cups of vegetable oil. Once heated, add ¾ cups of curry powder and stir until golden brown. Add 3 cups of chopped seasoning and allow to cook for 3 to 4 minutes or until a paste forms. Gradually add coconut milk and allow to simmer for 2 minutes. Add remaining crab meat mixture and dumplings ensuring dumplings are fully submerged in the sauce. Allow to simmer for an additional 8 to 10 minutes over low heat. Plate and serve.
Traditional Curry Crab & Dumpling Episode:
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More How To's:
Connect with:
Kezzianne: @kezzidoeseat
Arlene: @trini_food_designer_arlene
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MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
Source:
Artist:
#CurryCrabandDumpling #CurryCrab #Dumplings
【廣州漫步粵菜美食探店】東莞！兩日一夜！平靚正！大排檔！現烤燒鵝48元！生蠔39元25隻！爆好吃！巨滿足！性價比最高！一定要試！二人消費120元！！Canton Food Tour｜GuangZhou
#東莞 #美食 #兩日一夜
餐廳名稱：金河畔美食廣場荔枝柴現烤燒鵝
餐廳地址：東莞市運河東一路50號
GOOGLE MAP：
BAIDU MAP：
餐廳消費：燒鵝 ￥48，蒸生蠔 ￥39，燒骨粥¥18
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更多精彩視頻推薦：
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★本地人首推海鮮大牌檔★
★146年曆史最老字號茶樓★
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Chapters:
00:00 Intro
00:51 東莞莞城/手工蛋捲
02:37 金河畔美食廣場/讀餐牌時間/現燒燒鵝
10:00 燒鵝/蒸生蠔/燒骨粥
18:49 萬達廣場/超市/手機/服飾一應俱全
23:19 永輝超市購物
29:16 麗楓酒店自助早餐
35:28 Ending
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餐厅名称：外海八景酒家(中华路店)
餐厅地址：江门市江海区中华路8号
GOOGLE MAP：
BAIDU MAP：
餐厅消费：萨其马¥10，蒸凤爪¥16，粉包¥11，叉烧包¥11，猪红¥10
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更多精彩视频推荐：
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Chapters:
00:00 Intro
00:38 台山江门/三日两夜/食游记
01:06 江门外海八景老酒楼/老式茶楼/传统特色
02:06 萨其马/蒸凤爪/粉包/叉烧包/猪红
09:19 外海中心市场/江门市场物价
15:04 陈氏大宗祠/外海花生饼
18:25 江门江边里/喜茶创始店
21:19 江门老城区楼价/四千元一平方米
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34:31 Ending
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