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The TA Recipe Thread (now with extra cries for help!) (pg. 42)
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| epicaricacy |
| bumped so i can find it tomorrow and post a bunch of ..:) |
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| Silky Johnson |
| I have a nice rainbow trout filet I'm going to have for lunch today...but I've never really eaten trout. So I Googled "rainbow trout marinade" and have decided to do it teriyaki style. I hope it's good! :mad: |
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| igottaknow |
| I made collard greens for my mom for mother day for the first time turned out awesome. |
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| EddieZilker |
| Does anyone have a good naan (Indian flat bread) recipe. The one I'm using now is a little doughy and has a bit of an over-fluffed texture I'm not really fond of. |
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| Silky Johnson |
Um WOW this fish turned out AWESOME.
I marinated it for a half hour (one thick filet) in a tablespoon each of soy sauce and lemon juice, a teaspoon and a half of brown sugar, 2 crushed cloves of garlic (I love garlic), and a teaspoon of fresh minced ginger.
Cooked it under the broiler for about 8 or 9 minutes. Cooking it this way makes it nice and crisp on the outside, because of the sugars caramelizing. So light and flakey on the inside.
HOLY SO GOOD. |
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| Silky Johnson |
| Looks like ginger is the key for more fishy fish...and I can see why. Totally neutralizes the fishy taste and brings out the buttery/nuttyness. |
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| Scottaculous |
| Exactly. My friends who hate fishy smell/taste don't mind it when ginger is around. |
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| igottaknow |
| maybe its cheating but i get a ginger marinade at whole foods and use it on salmon work quite nice. |
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| Silky Johnson |
| I love ginger! Need to use it more in my cooking. |
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| Scottaculous |
| Rinsing/marinading the fish in a neutral tasting alcohol like rice wine also helps. |
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| Silky Johnson |
| Wicked! Thanks for the tip. :) |
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