How To Make Bluefish Taste Amazing
I headed out with a few friends to do some surfcasting at low tide and we end up hitting a school of hungry gator blues
#surfcasting #bluefish #longisland
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
5 Spice Steak with Mushrooms Recipe | Cooking with Eric Theiss | PowerXL Combo 12-in-1
Pound your food with #FLAVOR with Chef Eric Theiss! Brought to you by PowerXL.
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Use the PowerXL Combo 12-in-1 to prepare this delicious 5 spice steak with horseradish roasted mushrooms recipe! Every bite of air-fried marbled skirt steak and juicy mushrooms will send your taste buds into overdrive. The horseradish is the true punch of flavor in this recipe. Serve it for date night, or treat yourself to a glass of red wine and relax.
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. 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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5 Spice Steak With Horseradish Roasted Mushrooms Recipe
Serves 2-3
Ingredients:
1 ½ tsp 5 spice powder
1 ½ tsp brown sugar
1 tsp kosher salt
½ tsp garlic powder, divided ½ tsp ground ginger, divided 2 tbsp. olive oil, divided
1 pound flank, skirt or flap steak
1 tbsp. balsamic vinegar
1 tbsp. soy sauce
1 ½ tsp prepared horseradish
8 ounces large mushrooms, halved
Directions:
1. Combine the 5 spice powder, brown sugar, salt, ¼ tsp garlic powder and ¼ tsp ground ginger.
2. Pat steak dry with a paper towel and rub the spice mixture all over the meat.
3. Cover meat and let sit at room temperature for half an hour.
4. Combine the remaining garlic powder, ground ginger, olive oil, balsamic vinegar, soy sauce and horseradish, toss with mushrooms.
5. Preheat the PowerXL Combo 12-in-1 air fryer to 400 degrees for 2 minutes.
6. Rub steak with1 tbsp. of oil and place steak in air fryer. Cook for 15-20 minutes to 135 degrees (medium) or until desired doneness. Be sure to flip meat half way thru cooking time.
7. Remove the steak the from air fryer, cover and let rest while cooking the
mushrooms.
8. Add the mushrooms to the air fryer rack or drawer and cook for an
additional 8-10 minutes.
9. Slice steak thinly against the grain and serve with mushrooms.
5 Spice Steak with Mushrooms Recipe | Cooking with Eric Theiss | PowerXL Combo 12-in-1
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Hacks I learned from 30yrs of grilling!
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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.
Subscribe, like, and tune in to our channel for more! @PowerXL
To learn more visit:
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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.
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#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
How to Char-Broil a Steak : Surf & Turf
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Char broiling a steak requires a nice pan, some beef and a few other key tools. Learn how to char broil a steak with help from an accomplished chef in this free video clip.
Expert: Peter Vauthy
Bio: Executive Chef Peter Vauthy grew up watching his great-grandmother in the kitchen, and was born to be a chef.
Filmmaker: Michael Watkins
Series Description: Bringing the delicious tastes and textures of fine surf and turf cooking into your home isn't nearly as difficult as you might think. Get tips on cooking surf and turf with help from an accomplished chef in this free video series.