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So why are orange roughy fish called that if they're not orange in color? It's less appetizing when called by its actual name, slimeheads(sounds like a person to avoid, not an appetizing fish). You got the US National Marine Fisheries Service program to thank for the name, who during the late 1970s, identified (then) underused species that should be renamed to make them more marketable(source: en.wikipedia.org/wiki/Orange_roughy). But given the fish have the word "orange" in its name, it should be served in a dish with as many orange-food products as possilbe(what I call the "orange treatment"), so I used 6 ingredients that are orange flavored in some way. The Tang drink mix was the least appealing part of the fish, ultimately. I didn't mention my dissatisfaction about that in the video. Something about the Tang powder reminded me why that drink should've stayed in the 1990s where it belongs- it tastes artificial to me, even though the bottle says it's "orange natural flavor". It didn't really pair well with the fish. Other than that, the fillets paired well with the oranges and the orange marmalade sauce(which tasted like thick orange juice- well to be fair, the base was orange juice). The candied orange peel sunk to the bottom of the pot of sauce, but I'm sure they contributed to the flavor of the sauce in some way. A great meal needs a variety of textural components and in hindsight, just having 1 fillet of fish for dinner isn't really a balanced meal- hence why I ate it with wonton strips. Granted, fish pairs better with vegetables but I didn't have any that I liked at the time that would fit well when served with orange roughy(and I didn't want to wait 25 minutes for some fries). Tang drink mixes are found in most supermarkets and Walmarts(with the latter being known for selling lots of nutritionally bereft food[aka junk food]) My dad liked this dish and he thought it was very creative. He thought the orange on top was a nice touch. Serves 2 HELPFUL LINKS: Candied orange peel: https://nuts.com/driedfruit/oranges/diced-orange-peel.html Orange roughy fillets: https://wholey.com/orange-roughy/ You will need: For the cooking equipment: A medium saucepot 2 small bowls A lasagna pan Nonstick cooking spray Aluminum foil For the actual dish: For the orange marmalade sauce: 3 cups orange juice 1/4 cup brown sugar 1/2 cup orange marmalade 1 tbsp. water 1 tbsp. cornstarch 2 tsp. butter or vanilla extract(I ran out of the latter, so I had to use the former) 1/4 cup candied orange peel(see HELPFUL LINKS) For the Tang drink mix rub: 3 tbsp. Orange Tang Drink powder Pinch of paprika or chili powder Pinch of garlic powder Pinch of black pepper Pinch of thyme Pinch of salt 2 orange roughy fillets(see HELPFUL LINKS) Olive oil Orange slices to go on top of the fillets Serve with wonton strips(optional) 1. Put the orange juice into a medium saucepot. Bring the orange juice to a boil. Once the orange juice is boiling, reduce the heat to a simmer for 20-30 minutes, or until the juice has reduced by half. 2. Once the juice has reduced by half, whisk the brown sugar and orange marmalade into the reduced juice until the sauce is smooth. 3. In a small bowl, mix the water and cornstarch together. This is going to be our thickener for the sauce. Pour and whisk the thickener into the sauce for a minute. 4. Remove the sauce from heat and add the butter or vanilla extract, and candied orange peel to the sauce. Mix all the ingredients together until the butter melts(if you're using that, anyway). It would probably be easier if you melted the butter in the microwave for 20 seconds first. 5. Mix the Tang Drink rub ingredients together in a small bowl and then pour the rub onto a plate. On a separate plate, coat the orange roughy fillets in olive oil, which will help keep the rub on the fish. Pour the rub onto the fillets on both sides. It's normal for the Tang powder to make the fish turn orange in color. 6. Spray a lasagna pan with nonstick cooking spray. Put the Tang crusted fillets into the lasagna pan and pour just a little bit of the orange marmalade sauce on top of the fillets. 7. Cover the lasagna pan with aluminum foil and bake the fillets in a 400 degree Fahrenheit oven for 15-20 minutes. 8. Once the fish is done, top it with orange slices and serve with wonton strips if you like. You can also use the leftover orange marmalade sauce as a dipping sauce for the fish. Bon appetit!
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I wasn't sure whether to hold off on uploading this video until October when the color pink is prevalent due to Breast Cancer Awareness Month(side note: my paternal grandma had and beat breast cancer), but since June is LGBT Pride Month and the color pink is often used to celebrate trans/nonbinary pride, I decided to upload this video while it's still fresh in my memory. Oh and because my pink strawberry jack cheese expires in July. The first thing my dad thought of when I mentioned the idea of a pink meatloaf was, "how about a blue meatloaf?" Yea I get it since you're a guy, and a blue meatloaf is possible to make(you just need either blue marlin or blue crab for the meat, spiurlina, blueberries, and lots of unnaturally blue foods). Once I mentioned the idea of making a meatloaf out of blue marlin, my dad changed the subject immediately- he's not a big fan of fish meatloaves. I find it ironic that there are more naturally pink foods in nature than blue ones but more boys born than girls in most countries. Then again, pink used to be a boy's color back in the early 20th century, believe it or not! You could use this meatloaf for a baby shower(if said baby is a girl), but every time babies are born in my family, they end up being boys(my dad has 3 brothers and zero sisters, plus I have 2 nephews and zero nieces). Strawberries and salmon is a very interesting combination and I don't mean it in a bad way- the strawberries cancel out any excess fishiness from the salmon. Unless you go to an Asian supermarket, you're not going to find pancakedorayaki(a Japanese pancake sandwich with red bean paste in between) easily, so I made that ingredient optional, which I don't do very often(but recipes aren't meant to be taken as gospel or law, you can do with you want with any recipe). I only say not to use the salmon skin in the meatloaf because even though it's edible, it's not pink in color- and I should've gotten the smaller cans that say "skinless and boneless", not the cans that don't say that(which implies there are skin and bones in the can) My dad said the meatloaf tasted pink(as if food can taste a certain color, which it technically can't, unless you're talking about peppers and the color red), whatever that means. HELPFUL LINKS: Strawberry Kit Kats: www.amazon.com/Japanese-Kit-Kat-Amaou-Strawberry/dp/B00BZ3XJPY/ref=sr_1_5_a_it?ie=UTF8&qid=1497990872&sr=8-5& Strawberry Pudding: www.amazon.com/Jell-O-Instant-Strawberry-Pudding-Filling/dp/B005ZVOZL4/ref=sr_1_2_a_it?ie=UTF8&qid=1497990897&sr=8-2& Pink Himalayan Salt Chips: www.amazon.com/Lundberg-Organic-Grounded-Tortilla-Himalayan/dp/B071S6PSCL/ref=sr_1_12_a_it?ie=UTF8&qid=1497985427&sr=8-12& Pink Strawberry Jack Cheese: www.cowcandy.com/shop/Pinkie-Pie-Strawberry-Jack-Cheese-p77291596 You will need: For the cooking equipment: A large bowl A loaf pan Nonstick cooking spray For the meatloaf: 2/3 tbsp. onion powder 2 beaten and whisked eggs 5 broken up strawberry Kit Kats(see HELPFUL LINKS) 1 strawberry or red bean pancakedorayaki, crumbled up into pieces(optional) 1/2 cup strawberry pudding, set(see HELPFUL LINKS) Pinch of black pepper 1 cup of crushed pink Himalayan salt chips(see HELPFUL LINKS) 1/4 cup drained pink beans 15 oz. canned pink salmon(pink meat only, not the skin or bones!) 2-4 pink strawberry jack cheese sticks(see HELPFUL LINKS) 1. Put all the ingredients except for the cheese sticks into a large bowl. Mix all the ingredients up until you get a firm meatloaf mixture. 2. Spray a loaf pan with nonstick cooking spray. 3. Put half the meatloaf mixture into the loaf pan. Top that meatloaf mixture with the cheese sticks and then top the cheese sticks with the rest of the meatloaf mixture. 4. Bake the meatloaf in a 350 degree Fahrenheit oven for 30-40 minutes. 5. Bon appetit! I always make 2 recipes per year on this channel for my dad- for Father's Day of course, and his birthday(October 19). But creating a recipe he'll want to actually eat a full meal of is very challenging. He requested I make him spaghetti and clam sauce for his birthday and I wanted to make it unique, so here are some options he rejected:
Now I'm trying to convince him to use spiralized veggies or fruits in lieu of pasta but he said he'll think about it. I even mentioned spiralizing bell peppers(which I hate but it's his favorite vegetable) but he wasn't too keen about it. Obviously, I'm down to eat almost anything- him, not so much(understatement of the century). Anyways, for this video(for Father's Day 2017), I convinced him to let me make a lasagna(one of his favorite things to eat) with flounder fillets(his favorite fish to cook and eat) in place of pasta(it used to be called low-carb 10-15 years ago but I believe the trendy term in 2017 is either gluten-free or grain-free). He loved the dish and still can't believe I stacked 4 flounder fillets on top of each other to make a lasagna! I even put another of his favorite vegetables to eat(zucchini) in the lasagna, which he said was a nice touch. Originally, I was going to make my own flounder lasagna with skin-on flounder, but then I realized skin-on doesn't mean boneless and I don't want bones in my lasagna(you know, because they're inedible). Luckily I thawed enough boneless fillets for the both of us, because each of the 4 bags had 2 fillets in it. If that's not serendipity, I don't know what is, people! So what did I think of the lasagna? I loved it too, even though I'm not big on eating flounder as it's a very watery fish. You might be wondering why I used tomato cream sauce instead of tomato sauce. I had some leftover heavy cream from my Sticky Toffee Pudding Ice Cream that I didn't want going to waste, so I made a tomato cream sauce out of it. I hate wasting food. You will need: Makes 2 lasagnas For the cooking equipment: A lasagna pan Nonstick cooking spray Aluminum foil For the lasagnas: 4 flounder fillets per person Tomato or tomato cream sauce Chopped yellow summer squash or zucchini Parmesan cheese Shredded mozzarella cheese Ricotta cheese Pinch of oregano per layer Pinch of garlic powder per layer Pinch of black pepper per layer 1. Spray a lasagna pan with nonstick cooking spray. Place 2 flounder fillets into the pan. 2. Top each fillet with sauce, yellow squash or zucchini(I made one yellow squash flounder lasagna and one zucchini flounder lasagna), parmesan, mozzarella, ricotta, oregano, garlic powder, and black pepper- all in that order. 3. Top those bottom fillets with another fillet per lasagna and repeat step 2. 4. Repeat step 3 two more times until you get a 4-layer lasagna. 5. Cover the lasagna pan with aluminum foil and bake the lasagnas in a 450 degree Fahrenheit oven for 10 minutes. 6. After 10 minutes, remove the foil from the pan and let the lasagnas cook uncovered for another 4-6 minutes. Bon appetit! If I go to a supermarket and see a weird ingredient I've never seen before, like octopus tentacles, I'm gonna buy it and see what I can use it in in my cooking. I went to a Whole Foods and their seafood department was selling octopus tentacles! When it comes to food, I've seen almost everything(at least in American supermarkets) but individual tentacles were something else. The great thing about the tentacles being sold was that they were already cooked, so you could eat it as is- but eating a plain tentacle would be no fun! So I used it in tacos(I recorded this video a month ago a little after Cinco de Mayo, just waiting for a day to edit a really short video like this). Honestly, this is probably the shortest recipe video ever on this channel, but don't expect more of the same in future videos(at least not very often). But honestly, if you're looking for simple recipe videos, Tasty on Buzzfeed has got you covered(but maybe not when it comes to weird food)! It shouldn't have come as a surprise to me that the tentacle was very chewy, as it was thick. Interestingly enough, the suction cups on the tentacle reminded me of fried chicken skin or edible chicken bones(the latter is not a thing!). My dad, who likes octopus anyway, like the bit of tentacle I gave him. That's about it. You will need: For the cooking equipment: None, except a knife and a plate For the tacos: 1 cooked octopus tentacle 2-3 corn taco shells(I used blue corn shells) Lettuce A sauce of your choice(I used Mongolian sauce) Shredded cheese of your choosing(I used mozzarella) 1. Chop the tentacle into 1-inch wide pieces. Put the tentacle pieces inside the shells, making sure the shells don't break! 2. Put the rest of the ingredients inside the taco shell. Heat tacos in microwave for 20 seconds(optional). Bon appetit! Over the past few months, I've been scouring the food entries on Wikipedia a lot to the point where aavakaya is alphabetically the first food entry on Wikipedia. I read the aavakaya page and it said the dish is commonly made during early summer, which corresponds to the time of the year I'm writing this blog post. I hope this blog post doesn't come off as cultural appropriation to anyone reading this, as I'm not of South Indian descent- but I don't stand to profit from this video either, especially financially. Is it wrong to combine cuisines and fuse them together to form something delicious? I think not but that's up to you to decide. I just don't feel like I should be restricted to cooking American or European-inspired meatloaves just because it's politically correct. Oh, and full disclosure: I've never tried the actual aavakaya recipe before, so I don't have a frame of reference as to what this meatloaf should taste like. I can only imagine I wouldn't be fond of hot mango pickles on account of its spiciness. The meatloaf didn't turn out very spicy(well, I only used a pinch of curry powder but you're welcome to use more if you like) and it didn't remind me of anything that would be served at an Indian restaurant in terms of the level of spiciness. But I'm fine with that. My dad didn't like this meatloaf- he spit whatever was in his mouth out after I filmed him tasting it. He's just being polite to the camera for you guys. My dad said the dried coconut tasted tough and the tofu bland, which is the opposite of what you'd expect out of a dish that is known for its spiciness. Oh well. HELPFUL LINKS: Ghee: www.amazon.com/Viva-Naturals-Organic-Ghee-Grass-Fed/dp/B014Q5AG76/ref=sr_1_1?s=grocery&ie=UTF8&qid=1497125332&sr=1-1-spons& Jaggery: www.amazon.com/24-Mantra-Organic-Jaggery-Powder/dp/B00HUJUK6S/ref=sr_1_3_a_it?ie=UTF8&qid=1497125281&sr=8-3& Gooseberry Jam: https://nuts.com/cookingbaking/spreads/jam/gooseberry.html Pigeon Peas: https://nuts.com/cookingbaking/beans/pigeon-peas.html You will need: For the cooking equipment: A frying pan A large bowl A lasagna pan Nonstick cooking spray For the meatloaf: 1/2 chopped up onion Ghee(see HELPFUL LINK)(served with aavakaya) 2 beaten and whisked eggs 1 average cucumber or 1/2 long cucumber, chopped into thirds(used in dosa aavakaya) 4 oz. dried or shredded coconut(used in kobbari aavakaya) 4 oz. dried green mango(green mangoes are the default recipe) 1 tsp. sesame oil(used in nuvvulu aavakaya) 1 tbsp. jaggery(used in bellam aavakaya)(see HELPFUL LINK) 1/4 cup plain Greek yogurt(eaten with aavakaya) 1/4 gooseberry jam(gooseberries are used instead of green mangoes in aavakaya)(see HELPFUL LINK) Pinch of ginger Pinch of garlic(ginger and garlic are used as a paste in allam aavakaya) Pinch of chili powder(what makes aavakaya spicy)(I used chipotle chili powder as that's what I had on hand) Pinch of curry powder(contains mustard powder and fenugreek- the latter of which is used in menthikaaya) Pinch of black pepper Pinch of salt 1/2 cup cooked pigeon peas(served with aavakaya)(see HELPFUL LINK) 1/2 cup cooked white rice(also servced with aavakaya)(I used microwave rice) 1 lb. chopped, drained, firm tofu 1. Pour ghee into a frying pan. Turn the frying pan on and spread the ghee around the pan with a spoon as it melts. 2. Once you hear the ghee sizzling, pour in the chopped onion and sautee them by moving them around the pan until they're translucent(note: the onions won't absorb the ghee so the sauteed onions may end up looking liquidy) 3. Put the sauteed onions into a large bowl along with all the other meatloaf ingredients. 4. Mix all the ingredients up until you get a somewhat firm mixture. 5. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves from the meatloaf mixture. 6. Bake the meatloaves in a 350 degree Fahrenheit oven for 40-45 minutes. 7. Bon appetit! When it comes to food, I love to put a play on words and sometimes even mess with people's minds. There's a cereal that tastes like waffles(Waffle Crisp), there are frozen waffles, and then there are the Belgian-style waffles. This recipe combines all 3 components. It's just basically coating a frozen waffle in some waffle batter that happens to have Waffle Crisp cereal in it and then cooking it in a waffle iron. I was expecting only to have enough batter to make 1 stuffed waffle but ultimately I had extra batter left over that I didn't want to go to waste, so I made 2 more stuffed waffles! My dad didn't appreciate me taking one of his precious Buttermilk Eggo Waffles though for the purposes of this video. We love our frozen waffles, which I eat for breakfast during the weekend(I have some sort of oatmeal or grits during the week with ingredients left over from previous videos). It was uncanny to see the remnants of a frozen waffle inside the larger Belgian waffle, so I marked up the picture of it to show you guys there's a waffle inside another waffle! On the other hand, the Waffle Crisp cereal wasn't very visible and it tasted like moist, flattened cereal if I got a bit of it in a bite. These are thick waffles that need to be coated with a glass of water or milk, plus they soak in maple syrup just like a Belgian waffle should! Speaking of Belgian waffles, one of the fondest memories I have about my late mom was us going to Costco and me trying some Belgian waffle samples. That was my first introduction to this style of waffle and I was 8 at the time. My dad liked these waffles as well. When I first told him about the idea, he was a bit confused as to where this idea was going but it all made sense to him once he saw me making the waffles. Makes 3 stuffed waffles You will need: A large bowl A waffle iron A spatula For the waffles: 1 cup pancake/waffle mix(it can be used for either of these) 3/4 cup milk 1 egg 2 tbsp. oil(I used olive oil) 1/4 cup Waffle Crisp cereal 3 frozen waffles 1. Mix the first 5 ingredients in a large bowl. Coat 1 frozen waffle with the batter. Let the stuff in the bowl rest for 4-5 minutes while you heat up the waffle iron. 2. Once the waffle iron is heated up and it's been 4-5 minutes, grab the battered frozen waffle and quickly place it onto the waffle iron. Close the waffle iron and let the waffle cook for 2-3 minutes. 3. Once the waffle is done, take it out with a spatula. 4. Repeat steps 2 and 3 for the remaining two frozen waffles(but cook each frozen waffle separately!). 5. Serve with maple syrup and butter. Bon appetit! |
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