Call for WSB Recipes

[old_rookie]

Originally Posted by Billy V

Tonights Dinner
Scallops and White Sea Bass in White Wine Sauce.
- Grand Marnier off to the side.

Looks like capers in there too.

[driftwood]

Originally Posted by old_rookie

Looks like capers in there too.

Wow Billy! A new way of cooking WSB. Looks like something you would order at an upper echelon restaurant. Bon appetit my friend.

But the only thing I have ever found WSB good for is fish tacos.

La vida is good mi amigo!

Wow! Gabe, you little cook you!!
Where's the ceviche shirmp to go with the tacos?

Do you get extra love when you do the cooking???

[dmrides]

Originally Posted by yani

Wow! Gabe, you little cook you!!
Where's the ceviche shirmp to go with the tacos?

My mouth was watering with anticipation before I even opened the new post from Yani. Alas, he was only commenting on the amazing looking tacos and did not have a new masterpiece of his own. Fishing must be slow and the freezer must be empty.

[Deuce]

my mouth is watering. i'm going to buy some fish. all looks great

[wade]

in need of the worlds best wsb ceviche recipes please..????


thanks!

wade

[sdfisher]

steveooo provided this one in a earlier post...

Originally Posted by steveooo

Razor’s Edge CEVICHE

2 lbs of firm, fresh yellow tail fillets, cut into 1/2-inch pieces, completely deboned
1 cup of fresh squeezed lime juice
1 cup of fresh squeezed lemon juice
1 cup orange juice – low pulp

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish and cover with juice mixture. Make sure you have enough juice to cover the entire bowl of fish. Stir occasionally making sure more of the fish gets exposed to the acidic lime and lemon juices. Let marinade in the refrigerator for 4 hours. Pour off all excess liquid from dish and add:

New mixture of citrus juices (combine whatever flavors you enjoy the most) We like a heavy lemon base.
1 bag of defrosted frozen shrimp – cooked tail on is the easiest. Simply cut up into small chunks to simulate rock shrimp.
1 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 Serrano chili, seeded and finely diced (more chili’s if you like to kick it up)
1 chopped yellow bell pepper
1 chopped red bell pepper
1 diced cucumber (peel the cucumber, slice in half long ways and scoop out the inside seeds and soft inner core.
2 teaspoons of salt (kosher or sea salt)
Dash of ground oregano
Multiple Dashes of Tabasco or a few grains of cayenne pepper
Fresh ground pepper to taste
4 tablespoons olive oil + 4 –6 cloves fresh minced garlic

OPTIONAL:
1 can or jar of your favorite salsa - gives it a more tomatoey base and seafood cocktail style which is fun served in a tall glass like you get in the fish markets in Ensenada, Rosarita, etc.
½ cup Cuervo Tequila
Avocado -peeled and diced
Tortillas or tortilla chips
Any other mariscos you enjoy, ie: scallops, octopus, conch.

Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

This is the crunchy - vegie style that my wife enjoys. You can go with a simple fish + shrimp style that's pretty tasty too (That's the WSB recipe I had for you guys at the OEX meeting Brad).

ENJOY

[yuana]

Nice posting, I love it...I saw her cooking tastes so

[Regor]

No pictures, but a fail-safe, quick, easy, and all around prep for grilling.

I've used it for WSB, YT, and Mako, and it should work for anything in my opinion.

Ziplock
Italian Salad Dressing
Fresh bulb of garlic (1/2 bulb should do it)

Mix all ingredients, marinade for 1 hour, and get the bbq ready. A long soak time is not needed for this prep, so if your in a crunch for time or heading out for a picnic, etc..... this is a good way to go.

[Iceman]

Mama told me she had a new fish taco she wanted to try and I told her you can't mess with my perfection. Then she described em and I was more than willing. My favorite flavor combination is sweet and spicy, throw in smokey and I am in heaven.

The fish, I used WSB, I like to cut the fillets in strips like fish stix.
I just guess on measurements

1/2 teaspoon chili powder
1/2 teaspoon garlic powder
squeeze a lime
2 or 3 tablespoons olive oil
marinate 5-10 minutes
little more olive oil in the pan and cook on med heat

white sauce
chopped cilantro
teaspoon honey
2-3 teaspoons chipotle in adobo sauce (comes in small pull top can
1/2 cup mayo, mix it together

shredded cabbage, Mexican blend of cheese

mix a mango, cut in chunks, avocado and minced jalapenos for a killer simple salsa

Make sure each tortilla is heated individually about 30-45 seconds per side in a med hot non stick skillet before loading em up, they are chewy and never BLOW out!

Wish I had my camera, as they looked as good as they tasted!

[Handymansd]

Wow Andy, sounds like heaven... The only thing I might add is to cold smoke the cheese before hand.

[ctfphoto]

Bump this thread ........

...... I got some cooking to do today

[Baja_Traveler]

The Smoker is my Go-To method

- Smokin' Fish


Brine:
½ gallon of water at room temperature
1 cup Kosher salt
½ cup brown sugar
½ Medium lemon - juiced
1½ tsp garlic powder
1½ tsp onion powder
1½ tsp allspice (it's best to sift this into the water to avoid clumping)
1 teaspoon black pepper

In a glass, or plastic container (never wood or metal), mix all of the ingredients thoroughly until dissolved.
Place the fish in the brine solution ensuring that all pieces are completely submerged. Weight the fish down to maintain complete submersion.
For short brining periods (three hours of less) in cool temperatures the brine may be at room temperature if the fish is well chilled before placing it in to the brine. If the fish is not well chilled or the room temperature is warm, place the brine and fish in a refrigerator for the duration of the time of brining, or you can place bags containing ice in to the brine mixture to cool and weigh down the fish.

Weight of Each Piece of Fish	Time for Brining
Under ¼ lb.	30 minutes
¼ lb. To ½ lb.	45 minutes
½ lb. To 1 lb.	1 hour
1 lb. To 2 lb.	2 hours
2 lbs. To 3 lbs.	3 hours
3 lbs. To 4 lbs.	4 hours
4 lbs. To 5 lbs.	5 hours

The total weight of the fish is irrelevant. Time of brining is established by the weight of the individual pieces of fish


Drying
At the end of the brining period remove the fish for drying (pellicle forming).
Lightly rinse in fresh water.
Place the fish on elevated racks for drying prior to smoking. It is easiest to use the same racks that you will use in the smoker. Lightly oil the racks to avoid sticking.
Place the racks of fish in a cool breezy place protected from flying insects. We usually place an electric fan near the racks to provide a breeze.
The time for drying is usually about one hour while a thin glaze called the pellicle is formed on the fish. The pellicle aids in the development of the color and flavor as the fish is smoking. It also helps keep in the juices and retain the firm texture of the fish as it is smoked.


Smoking
Any hard wood (alder, apple, oak, hickory, pecan, cherry, mesquite or grape stock) works fine for smoking fish. I ususally use an Alder/Cherry pellet I get from Seisels in Bay Park.
Too much smoke will cause the fish to taste bitter. Use just enough wood to maintain a steady smoke. I use an Amazen Smoker pellet burner, if you've never tried one of these you have to check it out - it works fantastic, and you can cold smoke with it! (http://www.amazenproducts.com/)
Smoke the fish at approximately 190 degrees. Lower temperatures can be used with a corresponding adjustment to the smoking time. At 190 degrees follow these approximate smoking times.

Weight of Each Piece of Fish	Approximate Smoking Time
¼ lb. To ½ lb.	1¼ hours to 1½ hours
½ lb. To 1 lb.	1½ hours to 2 hours
1 lb. To 2 lbs.	2 hours to 2½ hours
3 lbs. To 4 lbs.	2½ hours to 3 hours

The chart represents smoking times which will vary based upon the type of fish you are smoking, the equipment you are using and the temperature at which you are smoking. Cooking time needs to be increased depending on how many times you lift the lid or open the door to check on progress.


Smoked fish is done when it flakes easily while pressing it lightly with a knife of fork. On larger pieces of fish you may want to test for doneness with an instant-read thermometer. Fish is done when the internal temperature reaches 140 degrees.>>


Serve while warm.


If you plan to store the fish, remove the racks to an elevated surface to cool. I've found you can set the racks on top of empty beer cans. Usually there are plenty of those around. Once the fish has cooled for a half hour or so, wrap tightly in foil and place the foil parcel and store in a zip lock bag.

[bus kid]

Thanks Baja for the link http

I just ordered 2lbs of the Burbon Barrel and Wine Barrel to try out!