A Quote by Tom Douglas
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.
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The perfect way for an angler who loves to cook to show off his fish is serving it whole, fresh off the grill, with crispy skin and moist flesh. Problem is, that's not usually how it happens.
I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
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.
Our bones ache only while the flesh is on them. Stretch it as thin as the temple flesh of an ailing woman and still it serves to ache the bone and to move the bone about; and in like manner the night is a skin pulled over the head of day that the day may be in a torment. We will find no comfort until the night melts away; until the fury of the night rots out its fire.
I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.
I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.
Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.
Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.
I have a zillion bottles of hot sauce. I love Trader Joe's jalapeno. The whole right side of my fridge is filled with hot sauce.
I liked beaches, swimming pools, and clinics for there they were the bone of my bone, flesh of my flesh. I pitied them and myself, but this will not protect me. The word and the thought are over.
Watch it! It was robbed from other beings so it's HOT 'MERCHANDISE' and it's against the Law... the LAW OF DECENCY!!! Stay within this Law, steer clear of wool/pearl/silk/ fish bone/ fur/ivory/coral/ down/beeswax/honey/ cashmere/ lanolin/ feathers/ camel hair/flesh/milk/ eggs/ fish/ seafood/ other!!!
If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.
My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.
Mustard oil is not popular in Kerala at all. We have coconut oil and refined oil. I've tried some sweets and, of course, the famous fish, hilsa! I have a cook here with me, so he made it in our style.
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