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Cedar Planked Tequila Lime Catfish Tacos

Cedar Planked Catfish Tacos

With Cinco de Mayo only cinco days away, it's time to get grilling.  I'm making Fish Tacos, with a little help from Carolina Classics Catfish. They farm raise their catfish in freshwater pounds tempered by the Gulf Stream in North Carolina, free of antibiotics resulting in a delicious mild, pink-white fish.
Super-Secret Fish Taco Sauce

Ingredients
¼ cup Canola Oil
½ cup Olive Oil
1 Egg Yoke
A pinch of salt
2 teaspoon Lime Juice
2 teaspoon Bill Baron’s Tequila Lime Spice

Directions

Combine egg yolk, lime juice and pinch of salt in bowl. Whisk until blended. Combine canola and olive oil. Whisk oil in one teaspoon at a time, stirring constantly, until mayonnaise is thick, and a lighter color. Add Tequila Lime Spice.  This makes the best, super-secret Fish Taco Sauce.

Ingredients

2  Outdoor Gourmet Cedar Grilling Planks

4  Carolina Classics Catfish Filets

¼ cup Bill Baron’s Tequila Lime Spice

1 tablespoon Butter, melted

½ head of Green Cabbage, thinly sliced

Corn Tortillas

Lime wedges

Salsa

Directions

First: Soak 2 Outdoor Gourmet Cedar Grilling Planks in water for at least an hour, longer is better. Preheat grill to 350-375°.


Next: Rub catfish with tequila lime spice, then place seasoned catfish on soaked plank.   Add to grill and close the lid and allow to smoke and smolder for 7 minutes or so.

Then: Lift grill lid and brush fillets with melted butter. Close lid for another 7 minutes or so.

**If the planks catch fire, which they often do, DON’T PANIC.  Just spirtz the with H20 and keep on plankin’.

Finally: Carefully remove from grill. Serve atop warm tortilla, with cabbage, fish taco sauce and a wedge of lime.  Guacamole, salsa, and other toppings are optional.

Mason MargJARitas

Ingredients

1 1/2 oz. Tequila (Hornitos or better)
1 1/2 oz. Agave Syrup
1 to 1 1/4 oz. of lime juice
Salt for the rim of the glass
5 cubes of ice, cracked in half
Directions
Shake all the ingredients in Mason Jar with the lid tightly secured until the exterior
frosts. Salt rim of glass and strain mixture into glass over rocks.  Garish with slice of lime.
Many parking lot fiestas to you and yours. -KB
Posted by: kbrandt Created on: Tue 01 May 2012 09:16 Last modified: Sun 20 May 2012 11:08
This article was posted in Latest Posts , Fish: Non-Salmon and tagged with Holiday Fare , Planking , cedar plank grilling , Catfish
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Keepin' It Creole Cedar Wrapped Gumbo

Keepin' It Creole Cedar Wrapped Gumbo!

I wasn't Born on the Bayou, but I have a friend who was... Barry Lofton, team member of the award-winning Gumbo Cook-off team "O-kra-p Dat's Good Gumbeaux," shared some authentic Louisianian wisdom on the subject of Cajun cookin'...

Well, if it ain't broke... This guy knows what he's doing, so I'm just going to rip off his method lock, stock, and barrel. Then throw a little Northwest flare there on the end.

First order of business- get to choppin' the mirepoix variation. Onion, bell peppers, and celery- the Creole "Holy Trinity."

Next, prepare for the roux-  Flour, oil- check. Beer- double check.  I even downloaded Buckwheat Zydeco's Swamp Blues for the stir time. Two beers, 41 minutes, and only one minor flesh wound later, I had chocolate brown roux.
Chocolate Brown Roux
Now just follow the pro's instructions on the slicing, stiring, and sauteing...
Okra about to be blanched with 2 caps of white vinegar

Spicy

Now, this next part, I can handle.  Soak 8 Outdoor Gourmet Cedar Wraps in warm water for around 15 minutes. While they soak, shell 2 lbs. of tiger prawns and 1 lb. Langostino lobster tails.
Prawns

Wrappin'

Preheat grill (the oven will work too!) to 400 degrees. Then arrange prawns and langostinos in center of wrap, parallel to the grain of the wood. Fold edges toward each other and overlap slightly. Tie with a piece of the enclosed natural fiber twine.

On the grill...

Place cedar wrapped on grill away from direct flame. Close lid and try not to peak.  This should be done in about 8-12 minutes.  Keep a spray bottle near by just in case.

Carefully remove wraps from grill.  Unwrap to reveal plump, perfectly cooked shellfish! Serve atop gumbo with white rice.
Cedar Wrapped Langostinos and Prawns




Daaang! Dat's some good gumbo. Happy Fat Tuesday! -KB

Posted by: kbrandt Created on: Mon 20 February 2012 09:19 Last modified: Wed 07 March 2012 20:21
This article was posted in Grilling Wraps , Latest Posts and tagged with Holiday Fare , cedar wraps , Shrimp
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