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Author: [Food & Fitness] Topic: Seafood on menu for labor day weekend!
Bank_on_it send a private message View Space | Friends | Playbook |
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#1
Posted: 8/30/2011 6:51:41 AM

Ok I am ready for the upcoming weekend, got the whole family coming over and will be cooking up a few of my seafood specialties. I dont want to brag but I am a really good cook especially when it comes to seafood. I am basically gonna work on 5 dishes (3 fish dishes, 1 lobster dish, 1 abalone/ sea snails dish for appetizers).

Starting w/ the appetizers to go w/ the beer before and after the meal gonna serve fresh top grade ahi sashimi (raw yellow fin tuna) on a bed of shredded lettuce, this will go w/ a soy & wasabi dipping sauce w/ just a touch of lemon juice and kukui nut oil. The 2nd part of the appetizers will be fresh unshelled opihi (kind of like mini abalone) lightly salted and served raw and in the shell. Trust me this really makes the beers go down even better.

The other fish dishes will be mahimahi marinated in guava juice grilled w/ a mango & papaya topping that really brings out the aroma and flavor.

The last fish entree will be steam parrot fish (I know it is out of season- dont ask, I aint tellin) stuffed w/ pickled onions, green onions, and peppers. I am gonna make a sweet/sour sauce cantonese style w/ sesame seed oil to pour on it.

Ok the lobster dish will be a lil different from what you may be thinking of everybody serves lobster tails right not me gonna serve lobster heads! I am gonna remove the head intact and clean out the shell that will be used as the bowl. I am gonna steam the legs, claws, tails and remove the meat. The meat will be mashed into a chicken salad texture and will be mixed w/ cooked lean porkhash and onions. I am gonna add some oyster sauce and mix the whole thing then stuff the shelled heads w/ the mixture.

I am gonna serve this for dinner w/ hot sticky rice, and a leafy salad w/ fresh tomatos.

I think that will do, what do you guys think, I can't see anybody complaining about anything if you don't like one dish there should be something else that you will like right..

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AustinHoopDream send a private message View Space | Friends | Playbook |
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#2
Posted: 8/30/2011 8:16:16 AM
i take it everyone loves fish and there are no children involved?
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FriedShrimp send a private message View Space | Friends | Playbook |
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#3
Posted: 8/30/2011 11:26:45 AM
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#4
Posted: 8/30/2011 11:31:04 AM

Guava, Mango, and Papaya?

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#5
Posted: 8/30/2011 11:31:58 AM
Shredded Lettuce  ...... Crispy Cabbage
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FriedShrimp send a private message View Space | Friends | Playbook |
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#6
Posted: 8/30/2011 11:33:15 AM
Just Messing............. Sounds pretty bitching!!!!!
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#7
Posted: 8/30/2011 3:36:17 PM
Shrimp.....how about you just make one post instead of a dozen in a row every friggin thread?  Just a thought....
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#8
Posted: 8/30/2011 6:05:28 PM

And I thought I loved to cook. 

That mahi mahi dish sounds fantastic. 

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#9
Posted: 8/30/2011 6:05:53 PM
By the way, what does abalone taste like????
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#10
Posted: 8/30/2011 7:01:11 PM

This guy is throwing touchdowns man, touchdowns. 

I'm over here making chili or something and this guy is banging garbage out!!!!!

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Bank_on_it send a private message View Space | Friends | Playbook |
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#11
Posted: 8/30/2011 7:14:04 PM

Sorry shrimp I meant to say cabbage you are right on that one lol. I can cook not much of a writer I guess hahahaha.

The mahi dish is good but the topping sauce really brings out the flavor, I used to make a lemon sauce w/ some ginger to give it a kick but some people did'nt care for it because it is a lil overwhelming but that is why w/ the mango & papaya it is much more agreeable to even the finnicky seafood eater. I like to marinate in juice though I found guava to work best especially w/ a white meat fish, it really gives off a good aroma and taste.

Hutch the closest thing that comes to mind when talking about opihi is oysters. Abalone has a much tougher texture like squid but opihi is an aquired taste, that said it is good though. It will sell out here for about $70 unshelled for a gallon bag and rightfully so since more fishermen have been killed trying to pick it off the rocks than any other type of fishing out here..

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#12
Posted: 8/30/2011 7:53:45 PM

Ginger Lemon Sauce

Bank_on_it

Dude.......... post away bro.............. this all sounds FANTASTIC !!!!!!!!!!!

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#13
Posted: 8/30/2011 9:54:28 PM

Bank............. Man I cook my behind off but have not even come close to scratching the surface in Pan Am cooking.  All I know is ginger.

Can you break down a sauce or two?........... Would be friggin awesome

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#14
Posted: 8/30/2011 11:33:39 PM

Yah man, the mango/papaya topping is 50/50 mix you basically put it in a blender and hit puree or until you basically get a baby food texture. You can also add either a lil pineapple if you want to get a lil more agressive fruit flavor but not everyone wants it to be overwhelming. Don't use melons though you don't want it to be watered down and runny.

For the lemon/ginger sauce you obviously need a base to start off, I find low sodium soy sauce works well or if you want to go w/ a light peanut oil (keep in mind whatever you decide you will just use a lil and heating should be on the lowest level on your stove. I usually will use bottled lemon juice and really use it depending on your taste (I don't hold back on it). The trick w/ the ginger is to chop it up as small as you can (the closer you can get it to an apple sauce texture the better). When you cook it up start off w/ heating the oil or soy, add the ginger, then lemon. Once it is done put in some chopped green onion for flavor and color the pour on fish and serve immediately.

These are pretty easy to make I am sorry I don't have measurements I don't cook w/ measuring spoons and stuff. I tell you what I got a great breakfast spread that is really healthy and will actually fill you give you energy that is easy to make and goes w/ toast or guy. If you like berries and peanutbutter this is gonna really hit that good spot. I will post that up a lil later ok..

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#15
Posted: 8/31/2011 4:07:19 AM
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FriedShrimp send a private message View Space | Friends | Playbook |
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#16
Posted: 9/1/2011 11:24:18 PM
QUOTE Originally Posted by Bank_on_it:

Yah man, the mango/papaya topping is 50/50 mix you basically put it in a blender and hit puree or until you basically get a baby food texture. You can also add either a lil pineapple if you want to get a lil more agressive fruit flavor but not everyone wants it to be overwhelming. Don't use melons though you don't want it to be watered down and runny.

For the lemon/ginger sauce you obviously need a base to start off, I find low sodium soy sauce works well or if you want to go w/ a light peanut oil (keep in mind whatever you decide you will just use a lil and heating should be on the lowest level on your stove. I usually will use bottled lemon juice and really use it depending on your taste (I don't hold back on it). The trick w/ the ginger is to chop it up as small as you can (the closer you can get it to an apple sauce texture the better). When you cook it up start off w/ heating the oil or soy, add the ginger, then lemon. Once it is done put in some chopped green onion for flavor and color the pour on fish and serve immediately.

These are pretty easy to make I am sorry I don't have measurements I don't cook w/ measuring spoons and stuff. I tell you what I got a great breakfast spread that is really healthy and will actually fill you give you energy that is easy to make and goes w/ toast or guy. If you like berries and peanutbutter this is gonna really hit that good spot. I will post that up a lil later ok..

.......

Bank......... Gonna for sure try your stuff.  Not this weekend but I'm for sure gonna try it next week. 

Thanks for the good stuff !!!!!

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#17
Posted: 9/2/2011 12:59:33 AM

Have a good Labor Day by the way.............

Hope your guests enjoy the fish.

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