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Wild Game Cooking

Grilled Pompano Recipe – How to Cook Pompano

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If there is one pompano recipe you’ll want to learn, it’s grilled pompano — a perfect method for cooking this tasty fish. No pompano? This recipe works with all similarly shaped fish, such as large crappies or bluegill, pomfret or butterfish.

Photo by Hank shaw

This recipe works because of the shape of the fish: Pompano and similar fish are flattened vertically, so they are skinny on the grill and cook quickly. Even large fish are rarely more than about 2 inches thick total. This makes them perfect for grilling hot and fast.

You’ll notice that most pompano recipes are for whole fish. This is because their bone structure is such that filleting them wastes a ton of meat, even on a larger fish. Sure, you can fillet a pompano, or pomfret or bluegill, but they are so good whole you should try it sometime.

The basic grilled pompano recipe goes something like this:

  • Scale, gut and remove the gills of the fish.
  • Wash it well in salty water, seawater or a simple brine of 1/4 cup kosher or sea salt to 1 quart of water.
  • Make a few slashes along the sides of the fish. In this case, don’t cross-hatch the cuts because that exposes too much of the meat to the fierce heat of the grill. (Cross hatching is great for fried pompano.)
  • Rub the fish down with oil. I like olive oil, but you do you.
  • Salt it well, inside and out.
  • Get your fire hot. Real hot. Clean those grates!
  • Using tongs and a paper towel soaked in oil, slick down your grill grates right before you place the fish on the grill. Let them cook a solid 4 to 8 minutes, depending on the heat of your grill, before flipping.
  • Remove them, and finish with lemon and black pepper.

That’s grilled pompano in a nutshell. Now we get to play…

You’ll notice that the pictures in this post show a more elaborate recipe. That’s because marinated, grilled pompano is a popular dish all over the Caribbean, where they are native.

grilled pompano variations

My recipe is based on one from the Mexican state of Campeche. The pompano is marinated in a base of achiote (annatto) paste and sour orange juice, plus spices, then grilled over hardwood coals and topped with cilantro and thinly sliced habaneros.

It’s amazeballz. And it’s easy to make.

The paste comes premade and is in any Latin market, or on Amazon. The sour orange juice will also be at the Latin market — it’s shelf stable — or you can sub in 1 part lime juice, one part grapefruit juice and 2 parts orange juice.

other grilled fish ideas

Grilled pompano are an ideal fish for this, and remember this method works well with crappie, pomfret, small sheepshead, porgies, big bluegill and such.

If you’re interested in grilling other types of fish, you might like my recipes for simple grilled fish with basil, grilled fish on the half shell, grilled trout or grilled tuna steaks.

how to get meat off grilled fish

If you’re wondering how to serve a grilled pompano or other fish, you will want to use a knife to cut along the center line of the fish, from the gill plate back to the tail.

Now use a fork or spatula to lift meat off the top of the fish, lifting back toward the tail. It should lift off easily. Now lift the meat off the bottom of the fish behind the rib cage; that should lift off easily, too.

The meat over the ribs is a little trickier. Run the fork over the ribs and lift it away; this takes a little practice.

Now pull the backbone up and away from the tail to the head, then lift out the other ribs. Discard the skeleton.

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.

  • Blend the marinade ingredients together until smooth.

  • Wash the fish in salty water, then slash them a few times on each side to the backbone; this opens the meat up to the marinade, and allows it to cook faster. Soak in the marinade in the refrigerator for at least 1 hour, and up to a day.

  • Get your grill hot. Take the fish out of the fridge to come to room temperature. Clean the grates, then, using tongs, grab a paper towel and soak it in vegetable oil. Wipe the grates down with this, then set the pompano on the grill.

  • Grill the pompano until it’s slightly charred, about 4 to 8 minutes, depending on how hot your grill is. (If your grill isn’t super hot, cover the grill. If it’s raging, keep it open.) Using a spatula, carefully try to lift the fish; they should not stick to the grill. Flip the fish and cook for 4 to 8 minutes on the other side. Paint the fish with the remaining marinade.

  • Serve the pompano with the cilantro and chile garnish, along with some simple rice and beans, or flake it off into tacos.

Other fish that work well for this are large crappies or bluegill, butterfish, small sheepshead or porgies, or pomfret.
  • If you can’t find sour orange juice, which is sold in shelf stable bottles in Latin markets as jugo de naranja agria, mix the juice of 2 limes, 1/2 grapefruit and 2 oranges together. 
  • Achiote paste comes in blocks in Latin markets. There is no real substitute. 
  • Regular oregano works fine in this recipe, but Mexican oregano is better. 

Calories: 182kcal | Carbohydrates: 14g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1166mg | Potassium: 287mg | Fiber: 1g | Sugar: 11g | Vitamin A: 418IU | Vitamin C: 66mg | Calcium: 28mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source link: https://honest-food.net/grilled-pompano-recipe/ by Hank Shaw at honest-food.net

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Wild Game Cooking

Scallion Pancakes – How to Make Chinese Scallion Pancakes

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Not a pancake, nor really a dumpling, Chinese scallion pancakes are really something of a flatbread.

These are one of the highlights of my springtime, since I will often use wild onions instead of store bought scallions. Any green, oniony thing will work here.

A stack of Chinese scallion pancakes
Photo by Holly A. Heyser

Long-time readers of this space know I have an obsession with alliums: onions, garlic leeks and such. Every spring I harvest either ramps or huge numbers of our local wild onion, the tri-cornered leek. Mostly I use them as a substitute for garden variety green onions or scallions.

Here with scallion pancakes, the onion is the star, the main flavoring and textural element. It is a fantastic way to celebrate the ephemeral bonanza of spring.

Chinese scallion pancakes are, as you might be able to tell from the picture, not really pancakes. They’re flatbreads. Really, really good flatbreads. I’d never eaten them before I first made this recipe, more than a decade ago, but they’ve become a spring tradition at our house.

Eating one is not really like eating bread. Yes, they are kinda-sorta bready, but these pancakes are chewier, you get a little juicy crunch from the onions. and the aroma of sesame oil and onion is so wonderful it’ll make your eyes roll back in your head. Like my venison potstickers, this is one of those “Oops! I ate them all. Again.” kind of foods.

One tip on rolling out your scallion pancakes: Use a simple tortilla press, which makes flattening the pancakes quick and easy. You can also roll them out with a pin. But the cross cultural use of a tortilla press really does make things much easier.

You can vary the fat — lard and rendered chicken fat are a good options that are used in China — and you can add one or two additional flavor elements, such as ground Sichuan peppercorns.

Stacking a pile of scallion pancakesStacking a pile of scallion pancakes
Photo by Holly A. Heyser

How to eat them? By themselves they are great, but they become sublime with a sweet-spicy dipping sauce. Think Sriracha with a spoonful of honey in it.

Scallion pancakes are also good cold as a trail snack, or something to bring to work or on a long drive.

If you want to make this as part of a larger Chinese meal, you can add dishes like fish stir fry or Chinese braised mushrooms. Another good accompaniment would be Chinese lettuce cups.

  • Put the flour in a large bowl and mix in the salt. Make a well in the center. Bring the water to a boil, then turn off the heat. When the water stops bubbling, pour it into the well in the flour. Stir together with a fork until you get a shaggy mass. Wipe the goopy flour off the fork and knead the mass into an elastic dough, which should take about 3 to 5 minutes. Put the dough into a plastic bag or wrap it in plastic wrap and let the dough sit for 30 minutes to 2 hours.

  • Take the dough out and cut it into four pieces. Put three of them back into the plastic bag. For a work surface, I use a baking sheet flipped over that I’ve lightly oiled with vegetable oil. Roll out the piece of dough into a roughly rectangular shape; it doesn’t need to be precise.

  • Paint the dough with the sesame oil, then sprinkle with about a half teaspoon of salt. Sprinkle minced scallions over the dough generously, leaving about 1/2 inch free space on all sides of the dough.

  • Roll the dough into a tight log starting from the longer side of the rectangle. Slice the log in half and pinch closed the ends of the log to keep the scallions from spilling out. Take one half of the log and roll it tightly into a snail. Flatten the snail with the palm of your hand. 

  • Cut up a Ziploc bag or somesuch into large plastic squares that will cover your tortilla press. Place the flattened snail on one piece of plastic, cover it with another. Squash the dough with the tortilla press, or roll it out with a rolling pin to a thickness of 1/8 to 1/4 quarter of an inch.

  • Now you need to fry the pancakes in a little hot oil. I fry and press each one as I go, keeping the finished pancakes in a tortilla warmer lined with paper towels. You could also put them on a baking sheet in an oven set to 200°F. But if you are a beginner, roll out all your pancakes first.

  • I fry the pancakes in a large sauté pan with about a tablespoon of vegetable oil. I prefer peanut oil because it’s used a lot in Chinese cooking. Lard is another good choice. Get the oil hot before you drop the pancake in and cook for about 2 minutes per side, just until you get a little browning on them. Serve by themselves, with soy sauce or with a sweet-spicy dipping sauce.

Scallion pancakes will keep, wrapped in a paper towel, for a day or two in the fridge. They can also be frozen. 

Calories: 219kcal | Carbohydrates: 46g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 1169mg | Potassium: 153mg | Fiber: 2g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source link: https://honest-food.net/scallion-pancakes-recipe/ by Hank Shaw at honest-food.net

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Wild Game Cooking

Potted Shrimp Recipe – British Potted Shrimp

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British potted shrimp are a classic appetizer, usually served on bread or crackers, that is easy to make, delicious and it keeps at least a week in the fridge. I make mine with tiny pink cocktail shrimp, which are one of the most sustainable shrimp you can buy. Easy and tasty!

British potted shrimp on slices of rye toast.

You can actually buy canned potted shrimp, but I’m not a fan. Better to make them from scratch. I love the recipe from the great book The British Cookbook by Ben Mervis, and this recipe is basically his.

The dish is popular in the north of England around Yorkshire, and is made there with what they call brown shrimp. Brown shrimp are cousins of the boreal shrimp we can get here in the United States.

Boreal shrimp, Pandalus borealis, are the tiny “cocktail” or “salad” shrimp you get precooked and preshelled, often frozen. They’re amazing for a recipe like potted shrimp, because their small size makes them good on bread or crackers.

You can buy these little pink shrimp — not to be confised with royal reds, or Key West pink shrimp, which are different — in most supermarkets in the freezer section. I got some from my friends over at E-fish.

A cool thing about these shrimp is that they are sustainably harvested in the US and Canada, so you can feel good about buying them.

Shelled and cooked pink salad shrimp in a bowl. Shelled and cooked pink salad shrimp in a bowl.

If you can’t find pink shrimp, use the smallest frozen shrimp you can find, ideally cooked and shelled, or you can buy larger shrimp and chop them roughly. The idea, as you can see from the picture, is an array of shrimps and butter on your bread.

Once you have your shrimp, it couldn’t be easier: They’re already cooked, so just let the shrimp swim in your spiced butter for a while, then either serve or “pot up” in a jar (I prefer glass Mason jars), with a layer of butter covering the shrimp and it will keep at least a week in the fridge. I’ve kept them for three weeks with no problem.

Serving and Storing Potted Shrimp

You can serve your potted shrimp cool, room temperature or warmed up. Each has its own thing going on. Cool, on hot toast, is fun because the heat of the toast melts the butter. I prefer to leave my shrimp out on the counter an hour, then toast the bread, so the cooler shrimp/butter mix melts fast and doesn’t chill your toast.

Some people prefer to warm the potted shrimp in a small pot before serving, but I don’t love this because the butter gets everywhere.

I urge you to serve your shrimp on good bread. (It’s homemade rye in the picture.) Good toast + potted shrimp = amazeballs. But crackers are OK, too, and I suppose you could serve these over rice or grits if you wanted to.

For storing, if you make sure that the top of the jar of shrimp is covered with butter, the potted shrimp will keep at least a week, and maybe a month at the most. It’ll mold if any shrimp are exposed.

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.

Source link: https://honest-food.net/potted-shrimp-recipe/ by Hank Shaw at honest-food.net

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Wild Game Cooking

Pasta Primavera Recipe – Classic Pasta Primavera

As an Amazon Associate I earn from qualifying purchases.

Pasta primavera is an icon of my culinary childhood. My mom used to make it all the time, not just in spring, almost always with angel hair pasta. Here’s a walk down memory lane, with the original, 1970s recipe for this classic dish.

Two bowls of pasta primavera
Photo by Holly A. Heyser

There was a reason Mom made pasta primavera so often: She first ate this iconic dish at the legendary Manhattan restaurant Le Cirque back in the 1970s, and, when the New York Times printed the recipe in the early 1980s, she clipped it and pasta primavera became part of our family rotation thereafter.

I learned this recipe quickly, and it became a main part of Hank’s Date Night Dinners back when I was a student at Stony Brook University. Then, at some point, likely when I started working in professional kitchens myself, I stopped making pasta primavera.

So did everyone else, apparently. But this vegetable-filled fusion of French and Italian cuisine deserves to live again.

Pasta primavera is at its core a mix of spring vegetables, mushrooms and long pasta. I chose spaghetti here, because, well, while Mom preferred angel hair, I like a good spaghetti more. Angel hair, to my mind, requires less “stuff” in the sauce to really work.

What follows is, more or less, how Le Cirque made pasta primavera. It is mildly involved, but not overly so. I’ll also give you shortcuts for weeknights.

A bowl of pasta primaveraA bowl of pasta primavera
Photo by Holly A. Heyser

How to Make Pasta Primavera

First, you need to blanch your vegetables individually, so each is cooked al dente when they’re tossed in the pasta. The chefs at Le Cirque would toss the salted water after each vegetable, but that’s insane. Easier to get a big pot of salty water rolling and move your vegetables in and out as needed.

What vegetables? Broccoli or broccolini or broccoli raab are a must, as is asparagus. Fresh or frozen peas are vital, too. You could throw in some thin green beans, too. Garlic, plum tomatoes and herbs like basil and parsley are also traditional.

As are mushrooms. Regular button mushrooms are fine, but I use whatever fresh wild mushroom that happens to be popping at the moment. I used blewits in the pictures. Morels are another great choice.

After all your ingredients are ready, you finish your pasta primavera with lots of grated parmigiano cheese and yes, cream. Heavy cream, to be exact. This is not a low-fat dish. It’s a celebration of spring. Alas, pasta primavera does not keep well, although you can reheat it maybe once.

For some other fun spring pasta recipes, try my Ramp Pasta with Morels, Arugula Pesto with Pasta, or Linguine with White Clam Sauce.

  • Get a large pot of water boiling, then add enough salt to make it taste salty. Boil the asparagus spears for about 1 to 2 minutes, then remove and slice into bite-sized pieces. Boil the broccoli florets for about 3 minutes, remove and spread on a baking sheet to cool. If you are using green beans, boil them for about 2 to 3 minutes, then add them to the baking sheet. If you are using frozen peas, set them out to thaw. If fresh, boil them for 1 minute, then move to the baking sheet.

  • When this is done, dump the water from the pot and refill it to boil the pasta. You’ll need to add more salt, too. You don’t want to use the vegetable water for the pasta because it’ll give it an off taste. Cook the pasta until it’s almost done — just a shade too much al dente to enjoy, but still mostly cooked.

  • Meanwhile, get a large saute pan hot and add the olive oil and sliced mushrooms. Toss to combine and sear the mushrooms over high heat. Sprinkle salt over them now. You want them to release their water. When that water has mostly boiled away, move to the next step.

  • Add the butter, red pepper flakes, garlic and tomatoes and toss to combine. Cook this with the mushrooms for 2 minutes, then add all the vegetables and toss to combine. Pour in the chicken broth and get this boiling.

  • To finish, add the herbs, pasta, grated cheese and half the cream. Toss to combine well, and add the rest of the cream if the sauce looks dry. Grate lots of black pepper over everything and serve.

Calories: 526kcal | Carbohydrates: 68g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 219mg | Potassium: 659mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1878IU | Vitamin C: 50mg | Calcium: 165mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source link: https://honest-food.net/pasta-primavera-recipe/ by Hank Shaw at honest-food.net

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