A Quote by Emeril Lagasse
Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.
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Cooking Tip: Wrap turkey leftovers in aluminum foil and throw them out.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.
Gas grills are a no-no. Gas is a petroleum product. Rather than a smokey flavor, it will add a a petroleum-based weird taste into your meat. However, if you already have a gas grill, you can bring in some smoke flavor by tightly rolling wood chips in tin foil really tight and placing them on the top of your burners.
Place unopened pouch in warm water for 5-10 minutes. Unopened pouch may be laid on a warm surface. Lay unopened pouch in direct sunlight. Not much chance of that down here. Place unopened pouch inside you shirt, allow you body temperature to warm your MRE. I was surprised they left out: Place unopened pouch on ground and pee on it.
Any British household with a scrap of land has always grown herbs for the kitchen. From the superb monastic herb gardens down to the humblest cottage, a supply of fresh herbs would have been considered essential.
Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
I love cooking all different things, so any form of meat, fish, anything else. I do have a really strict diet, but it's all protein and veg basically. When you are on a diet like that you have to get inventive, so you have to be willing to try any different fish that's out there. Probably a favourite of mine is some baked trout fillets, on a salad.
[Vincent Price] had a fish recipe where he wrapped [the fish] in aluminum foil and put in these herbs. And then you put it in the dishwasher and then you wash your dishes, and when you're done, your fish is steamed and it's perfect. But he was very sophisticated as far as art and food and all of that went.
The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.
I will eat anything Mexican - a sombrero, hacienda... anything. They've perfected the combo of bread items and the grill.
The best herb I smoke in Jamaica and Africa. African - Rasclot! Them people cure it in a banana. In a banana skin. A green banana. They wrap it up in a banana so when you get it, it compressed and, I'll tell you, it great! Blood clot! In Nigeria and Ghana, love that herb! Good herb, mon.
I will eat anything Mexican - a sombrero, hacienda... anything. Theyve perfected the combo of bread items and the grill.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
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