Key West Kayak Cooking - Cuban Style
Key West Kayak Cooking. It is 90 miles to Cuba and 112 miles to the US mainland. So as you can imagine, Cuba has a bit of an influence on Key West. Nowhere is that more evident than the food. So today's video will be covering one of Cuba's specialty, whole fried fish, black beans and rice, fried plantains, and a side of avocado. Pargo Entero Frito, Moros y Cristianos, y Platanos Maduros . Buen Provecho.
How To Clean a Wahoo {Quick and Easy | Steak Method}
So you booked the trip...you landed your first wahoo....now what? In this short video Aaron walks Madeline through her first Wahoo Cleaning Experience. Feel free to follow along
Bobby Flay's Grilled Fish Tacos | Bobby Flay's Barbecue Addiction | Food Network
Bobby Flay's grilled fish tacos with Vera Cruz sauce are what summer dinner dreams are made of!
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Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
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Grilled Fish Tacos with Vera Cruz Salsa
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr 25 min (includes resting time)
Active: 50 min
Yield: 4 to 6 servings
Ingredients
1 1/2 pound piece halibut
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
Juice of 1/2 lime
1/2 head Napa or white cabbage, shredded
1/2 cup barely chopped fresh cilantro
Kosher salt and freshly ground black pepper
8 to 12 white or yellow corn tortillas, warmed on the grill
Vera Cruz Salsa, for serving, recipe follows
Vera Cruz Salsa:
3 large plum tomatoes, cored and halved
2 jalapeños, stems removed
Canola oil, for grilling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small red onion, finely diced
1 cup manzanilla olives, pitted and halved
1 tablespoon capers, drained
1/4 cup extra-virgin Spanish olive oil
3 tablespoons red wine vinegar
1/4 cup chopped fresh cilantro
1 teaspoon dried Mexican oregano
Juice of 1/2 lime
Directions
Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again.
Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
Vera Cruz Salsa:
Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly.
Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving.
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Bobby Flay's Grilled Fish Tacos | Bobby Flay's Barbecue Addiction | Food Network
How to make NY Strip Steaks Marinated, Rubbed, & Parmesan Crusted in the PowerXL Smokeless Grill ♨️
Welcome to our cooking series with Eric Theiss! Brought to you by PowerXL.
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About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
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New York Strip Steaks Marinated, Rubbed, and Parmesan Crusted
4 New York strip steaks
For the Marinade
1 cup cold dark coffee
1/2 cup balsamic vinegar
1 cup chopped onions
1 cup orange juice
1/2 teaspoon salt and pepper
Eric’s Steak Rub
2 tablespoons crushed sea salt
2 tablespoons brown sugar
2 tablespoons ground black coffee
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon dried cumin
1 tablespoon coriander
1 tablespoon ground black pepper
Combine all ingredients well and store in a vacuum-sealed bag for freshness.
#PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy
How to make NY Strip Steaks Marinated, Rubbed, and Parmesan Crusted in the PowerXL Smokeless Grill #PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy
Cooking The Catch - Classic Steak And Lobster - Key West Lobster Mini Season
Cooking The Catch - Classic Steak And Lobster - Key West Lobster Mini Season.
For the last of the six Lobsters, I decided on a classic Lobster meal. Surf and Turf or Steak and Lobster. Got out my DIY Sous Vide cooler and cooked up a nice Porterhouse Steak. Finished it off on the grill alongside the whole grilled Lobster, a sweet potato, and some Parmesan Noodles. A few slices of Watermelon rounded off this classic Summer meal.
Remember, the main Lobster Season starts on August 6. See you on the water.
KEY WEST KAYAK FISHING: Equipment Used
The Car - 1997 Honda Civic Hatchback DX
The Motorcycle - 1997 BMW F650
The Kayaks
1) 2010 Wilderness Systems Tarpon 140.
2) 2012 Hobie Adventure Island w/ Outboard Motor Mount
- 2010 Suzuki 2.5 HP 4-Stroke Outboard
- Lowrance Hook-5
The Rods/Reels
1) 7' MH Shimano Teramar, TMS-X70MH, Line Wt. 10-20lb, Lure Wt 1/2-1 1/2oz, Power: Medium Heavy, Action: Extra Fast
- Penn Conflict 4000
- Power Pro 20lb
- Power Pro 10lb
- Andes 15lb pink mono
2) 7' H Shimano Teramar, TMS-F70H, Line Wt. 15-20lb, Lure Wt 1/2-2oz, Power: Heavy, Action: Med Fast
- Penn Conflict 6000
- Power Pro 65lb
3) 5'8 XH Shimano Treval Jigging Trigger Rod, TVC-58XH, Line Wt. 80-200, Lure Wt, 160 - 270grams, PowerExtra Heavy
- Shimano Torium 16
- Power Pro 65lb
4) 7'6 M Hurricane Calico Jack IM7, CAJ-457, Line Wt. 8-17lb, Lure Wt 3/8-3/4oz, Power: Medium
- Shimano Solstace 4000 FI
- Power Pro 20lb
5) 6' Ande Tournament Stand Up Rod, ASU-601A SDRMH, Line Wt. 20-50, Power: Medium Heavy
- Shimano TLD-30A 2-Speed
- Power Pro 65lb
6) 6'6 Shimano Trevala, TVC-66MH, Line Wt. 50-100lb, Jig Wt 50-100g, Power: Medium Heavy, Action: Medium Fast
- Abu Garcia 6500C3
- Power Pro 30lb
7) 7' Shimano Trevala, TVC-70ML, Line Wt. 20-50lb, Jig Wt 55-135g, Power: Medium Light, Action: Medium Fast
- Abu Garcia 6500C3
- Power Pro 30lb
Plus a few other misc saltwater rigs that are used sparingly and some Bass rigs which I won't use in salt water.
Cast Nets
-5' 3/8 Plastic enclosed weights
-6' 3/16 Super Spreader SS-1000 1 lb per foot
-7' 3/8 Mako 1lb per foot
Filming
GoPro Hero 4 Silver
GoPro Hero 3 Black
GoPro Studio Editing Software
Panasonic G7
-14-42mm F3.5-5.8
-20mm F1.7
Header Graphic Created By: Jeff Kaphingst (jeffthedesigner.com) (rack30.com)
Sea Fishing | How To Prepare, Skin and Fillet a Skate (Thornback Ray)
In this video I show you how I prepare a Skate ( Thornback Ray ) to get 2 skinned wings ready for cooking. This video shows the gutting , skinning and filleting process.