Recipes On Rails: New Recipes tagged with fish,egg

Eggfest High Temp Squid

2012-05-19 22:24:33 UTC

Ingredients:

Default
3.0 pound Squid cleaned
2.0 tablespoon Oil, Sesame cleaned
2.0 clove Garlic minced
2.0 teaspoon Ginger minced
4.0 tablespoon Hoisin Sauce minced
4.0 tablespoon Ketchup minced
2.0 tablespoon Vinegar, Rice minced
3.0 tablespoon Soy Sauce minced

Instructions:

Preparation Directions:
ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‚ï¿‚ï¾¢ Clean squid. Pull head and tentacles from body (most of the guts will pull out with it). Cut off tentacles just below ink spots. Reserve. Remove thin purplish specked membrane from body. Pull out cartilage from body (looks like sheet plastic). Wash body inside and out, leaving it in a sack shape.
ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‚ï¿‚ï¾¢ Prepare marinade with sesame oil, half of the garlic, half of the ginger, and cilantro. Sprinkle squid with salt and pepper, and marinade for 1-2 hours.
ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‚ï¿‚ï¾¢ Prepare finishing sauce (also can be dipping sauce): Sautee other half of the garlic, other half of the ginger in peanut oil. Add Hoisin, Ketchup, Vinegar, and Soy Sauce. A bit more pepper if desired.
ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‚ï¿‚ï¾¢ If you like heat, squirt a bunch of that Siracha Chili Sauce in the mixture.

Cooking Directions:
ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‚ï¿‚ï¾¢ Bring your egg to at least 700. Hotter is better. Cook bodies about 1 minute per side but not over 90 seconds. Brush on finishing sauce while cooking 30 seconds more each side. I cooked the tentacles in a grill topper wok with holes. Coat it good with high temp pam, or peanut oil. Stir over high heat for a couple minutes.

Special Instructions:
ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‚ï¿‚ï¾¢ Cut bodies into ring shapes, arrange gorgeous tenticles onto your platter, and serve.
ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‚ï¿‚ï¾¢ Dish goes great jasmine rice, and with any of the Asian style slaws. You won't believe how tender squid can be. Although it smells fishy when cleaning, the final product is not fishy at all.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/69

Salmon in BGE

2012-05-21 02:27:44 UTC

Ingredients:

Default
2.0 pound Salmon Fillet
1.0 clove Garlic
1.0 tablespoon Vinegar, Balsamic
1.0 tablespoon Honey
1.0 tablespoon Mustard, Brown

Instructions:

Finely mince the garlic and add to the vinegar, honey, and mustard. Mix
well.

Put salmon on a plate and coat flesh side with the mixture. Place in the
fridge for at least an hour but up to three hours.

Bring egg to 300ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F . When ready with marination and egg temp, place
salmon, skin side down, on grate and close egg. Q at 300 for about 20
minutes. Orriginal recipe calls for 30 minutes, but I think that's too
much.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/24

Shrimp on BGE

2012-05-20 23:19:52 UTC

Ingredients:

Default
1.5 pound Shrimp
2.0 teaspoon salt
1.0 pound Pepper, Black
1.0 some Oil, Olive

Instructions:

Pat the shrimp dry and bring egg to 300 degrees.
Once egg is up, put shrimp into a bowl and lightly coat with olive oil.
Add salt and pepper and toss to coat evenly (I added some garlic powder
too).

Immediately after adding salt, place one by one on the grill. Cover and
smoke 2 minutes. Lift lid and turn shrimp in order they were laid down.
Cover and smoke another 2 minutes.

Remove and enjoy.

9/17/03 - Did them at about 500 when the egg got away from me.... were
12/10 shrimp and did them for about 1.5 minutes per side... Really great!

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/28