TBYRD

Whatcha been cookin'?

Rate this topic

370 posts in this topic

Captain Jason's Coconut Curry Fish
 
Prepare rice for 4 servings (I use top quality sushi rice grown in California).
Saute one large onion (cut into 1/8)  and one 1/2 a diced pepper (red or green) in butter until soft.
Add one 12 ounce can of good quality, unsweetened coconut milk and 1/2 can of whole (or 2%) milk.
Add 2 heaping tablespoons of of yellow curry powder.
Add one can of drained sweet corn kernels
Add one tablespoon of pure honey, bring to a low simmer.
Add 1 1/2 pounds of fish cut into 3/4 inch cubes (striped bass, salmon, swordfish or mahi)
Stir/cook five minutes (no more) and serve HOT.
 
Add hot sauce, salt, pepper as desired...
 
 
 
Captain Jason Colby
Little Sister Charters

Share this post


Link to post
Share on other sites
1 min ago, jason colby said:
Captain Jason's Coconut Curry Fish
 
Prepare rice for 4 servings (I use top quality sushi rice grown in California).
Saute one large onion (cut into 1/8)  and one 1/2 a diced pepper (red or green) in butter until soft.
Add one 12 ounce can of good quality, unsweetened coconut milk and 1/2 can of whole (or 2%) milk.
Add 2 heaping tablespoons of of yellow curry powder.
Add one can of drained sweet corn kernels
Add one tablespoon of pure honey, bring to a low simmer.
Add 1 1/2 pounds of fish cut into 3/4 inch cubes (striped bass, salmon, swordfish or mahi)
Stir/cook five minutes (no more) and serve HOT.
 
Add hot sauce, salt, pepper as desired...
 
 
 
Captain Jason Colby
Little Sister Charters

I make something very similar except I used either red or green Thai curry paste.

Share this post


Link to post
Share on other sites

My wife made a huge frittata on Tuesday with 5 pounds of sea bass fillets, 3 pounds of freshly grated cheese (1 pound each of aged cheddar, parmesan and mild cheddar) and a whole lotta eggs and veggies. We have been eating it all week in "different ways". The pic here is some frittata with some Gulf Shrimp on top in a individual casserole serving dish... 

cass.JPG

Share this post


Link to post
Share on other sites

I’ve been trying to hone in on a good recipe for “Ameijoas a Bulhao Pato”, or clams in white wine.   For some reason, they are so damn salty, even without adding any.   I’m trying to figure out if the garlic or wine I’m using just seems to overly enhance the saltiness.

 

 

D9CDB44F-E7A0-459E-882D-B4FA70A13A54.jpeg

DD9E3F60-C097-48B4-93ED-2DB06ED3154D.jpeg

AAE3DC0D-46F0-4677-B512-DB40AAD4469C.jpeg

Share this post


Link to post
Share on other sites

My sister had a peapod Easter spiral ham ordered & gave me some yesterday....it's fried ham & eggs for me today!   :) 

Only wish I had a pepper & onion from senior hours to make Westerns....but I got so flustered with underage shoppers that I just got out as quick as possible (for the 3rd time).

Share this post


Link to post
Share on other sites
1 min ago, Jonesy02719 said:

I’ve been trying to hone in on a good recipe for “Ameijoas a Bulhao Pato”, or clams in white wine.   For some reason, they are so damn salty, even without adding any.   I’m trying to figure out if the garlic or wine I’m using just seems to overly enhance the saltiness.

 

 

D9CDB44F-E7A0-459E-882D-B4FA70A13A54.jpeg

DD9E3F60-C097-48B4-93ED-2DB06ED3154D.jpeg

AAE3DC0D-46F0-4677-B512-DB40AAD4469C.jpeg

Use "unsalted" butter....

Share this post


Link to post
Share on other sites
28 mins ago, fishnbear said:

No trip to the in - laws this Easter so I decided to make a batch of Indian pudding. Takes all day but it's worth it

IMG_1737 (1).JPG

IMG_1738 (1).JPG

I love that stuff (grew up on it)!

 

What part of the Indian do you use?

Share this post


Link to post
Share on other sites
1 hour ago, jason colby said:

Use "unsalted" butter....

I do, and I only use butter to finish.   It may have more to do with the salted water I soak the clams in.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to register here in order to participate.

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.