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Gonna Try

Discussion in 'OGF Kitchen' started by Big Daddy, Mar 6, 2005.

  1. Something new. Well, new to me.

    Bluegill tacos. LOL.

    I'm going to deep fry the gills I caught at Presque and make tacos out of them. Tomato, lettuce, cheese, some hot sauce... and possibly a very small amount of either ranch dressing or sour cream...

    Just wanted to try something different...

    I'll let you know how they come out.
  2. catlover

    catlover Banned

    Try using raw corn tortillas. Put about a quarter inch of of margarine(lard tastes better-but, you know that cholestorol thing). Lightly brown them on both sides and drain on paper towels. They will be crunchy but you can still fold them. For a sauce, add picante sauce to either mayo or sour cream. It makes a nice southwestern tartar sauce. Spread it on your taco, add fillings and fold 'er up.
    Have fun big guy.

  3. When I worked in Ensanada Mex fish tacos was the most popular food there.
  4. catlover

    catlover Banned

    Heres one I stole on my cooking site.
    Serves: 4

    Preparation time: 15 minutes


    1/2 cup canola oil
    1 cup beer
    1 large egg
    3/4 cup all-purpose flour
    1/2 teaspoon dry mustard
    1/4 teaspoon cayenne pepper
    1 teaspoon salt
    Freshly ground black pepper
    2 - 8 ounce white fish fillets , pin bones removed and each fillet cut cross-wise into 6 pieces
    1 small to medium sweet onion such as Vidalia, 4 to 8 ounces
    10 sprigs cilantro
    1/2 cup light or regular mayonnaise
    1/2 cup low-fat yogurt
    1 small head green cabbage, 12 to 16 ounces
    2 ripe but firm avocados
    1 lime
    1 12-ounce jar medium-hot salsa
    12 flour tortillas, about 8 inches in diameter
    1. Put the oil in a large, heavy skillet over medium-high heat. Combine the beer, egg, and flour in a medium-size mixing bowl. Stir in the mustard, cayenne, salt, and several grindings of black pepper. Put 6 pieces of fish in the batter, coat well, and add to the skillet. Cook for 3 minutes, turn the pieces, and cook for 3 more minutes, or until golden brown. Drain on a paper towel-lined platter. Repeat with the remaining 6 pieces. Reduce the heat if needed to prevent burning.

    2. While the fish cooks, peel and quarter the onion and remove the leaves from the cilantro sprigs. Put the onion and cilantro in a food processor and pulse several times, or until coarsely chopped. Add the mayonnaise and yogurt to the processor and pulse just once or twice to combine. Put the onion-mayonnaise sauce in a small bowl.

    3. Halve the cabbage lengthwise and remove the core from each half. Place each half, flat side down, on a cutting surface and cut into thin shreds with a chef's knife. (Or shred using the large holes of a four-sided grater or the grating attachment of a food processor.) You should have about 4 cups. Put the cabbage in a small bowl.

    4. Halve, pit, and peel the avocados. Cut each half lengthwise into six slices. Lay the slices on a small plate. Cut the lime into 4 wedges and put in a small dish. Put the salsa in a small bowl with a slotted spoon (so you won't get a lot of liquid in your tacos).

    5. Bring all the ingredients for the tacos to the table and allow diners to make tacos one at a time as follows: Put a few tablespoons cabbage in the middle of each tortilla. Top with 1 piece of fish, 1 tablespoon of the onion-mayonnaise sauce, 1 tablespoon salsa, 2 avocado slices, and a squeeze of lime. Fold and eat.
  5. catking

    catking Banned

    Well ????????????????????? The Catking !!! ............... :)