Love at first bite! Sadness at last!
https://www.chat-quiberon.com/2024/01/18/i8wckxk What I remember about this dish the first time I tasted it; well it was love at first bite. My son, Paul, made it one weekend when they were visiting The Woodlands. Anything he cooks is always delicious. But this particular dish brought sadness too.
Buy Cheap Xanax Cod OvernightThe sadness from eating this dish came when there was one bite left on my plate and I knew that was going to be the last. I don’t think I’ve ever felt that way about anything I’ve eaten before but the redfish along with the corn maque choux and topped with lump crab meat was just so good and it’s always such a memorable experience watching/helping/being a sous chef to him.
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https://equinlab.com/2024/01/18/9sihhs7wbu7https://manabernardes.com/2024/5lsj9azffzv This dish was made again by ME and since I didn’t have Paul’s sauce recipe (he usually wings it when it comes to sauces) I chose to use a red pepper yogurt sauce on the plate under the fish. My daughter, son-in-law and friends of theirs were on the receiving end of my version and I think everyone enjoyed it.
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https://www.chat-quiberon.com/2024/01/18/c8lcbwjmhttps://gungrove.com/ytwoata Sprinkle both sides with either a cajun or seafood seasoning.
Buy Xanax China https://therepairstore.ca/112fogdhttp://www.wowogallery.com/8nppo3s Grill fish on scale side first then flip and cook flesh side then flip back over scales down and top with the corn/crab mixture.
https://sieterevueltas.net/4x67bdgf28c https://www.justoffbase.co.uk/uncategorized/8s5t9zviCut corn from cob (only need bout 2 cups) for the maque choux. Sorry, kind of hectic around the house when we were making this and didn’t get pictures of me making the maque choux.
http://www.wowogallery.com/xniknb6jy https://mmopage.com/news/720n9p27bj0- 6 redfish fillets
- 2 Tbsp. butter (or bacon fat)
- 2 c. corn, cut from cob
- 1/2 red bell pepper, cut small dice
- 1/2 green bell pepper, cut small dice
- 1/2 c. chopped onion, cut small dice (1/4")
- 2 Tbsp. chopped flat leaf parsley
- 8 oz. Green Style Yogurt
- 2-3 cloves garlic
- 4 oz. roasted red bell pepper (jarred)
- 1/2 lemon, juiced
- Kosher salt
- 1/4 tsp. cumin
- 1/2 tsp. chili powder
- For the redfish: You want it with the skin and scales on. This is called redfish on the half shell. Season the fish with salt and pepper.
- For red pepper sauce, put everything into blender and process until smooth. Refrigerate until ready to serve.
- Put the butter or bacon fat in an iron skillet. When it has melted and is hot, add in the corn and stir for a few minutes until it starts to get translucent then add in the corn, green and red bell pepper and saute for 3-4 minutes longer until the corn is cooked about half way. Remove from heat.
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