Phish Tacos

You are what you eat.

Your food is what IT EATS. In other words, you food is only as good as the ingredients you use.

It is far too often that good cook will end up creating an underwhelming dish because they use mediocre ingredients.

My tacos are only as strong as my weakest tomato.

The lesson of this post is simple: put in yummy and yummy will come out.


Jacqueline took some great pictures of this cook. Especially great were the close up shots she got of some of my ingredients.

Tomato....

Spinach...

shredded carrots... yes, carrots.

I wouldn't normally add carrots, but I was low on other veggies and it actually turned out well.



The thing about fish tacos is.....

chop up all ur veggies... tomato spinach and shred the carrots.

You want the veggies raw because....

Cut the fish, talapia or mahi mahi works best, in 1-2 in chuncks.

It tastes best if you balance the savory soft fish with crunchy refreshing veggies on top...

season the fish with Mexican things... cayenne, LOTS OF LIME, pepper, salt, and whatever you enjoy.

Also... your cheese should be raw but crumbled. Use queso blanco for this. Find it anywhere like HEB.

Thats Brian. He is from Venezuela. Crumble that queso, Brian. Crumble it.

Throw that fish on the grill. Cool it on low for about 15 - 20 minutes. The idea is for it to be juicy. This is accomplished by cooking in large chunks and cooking slowly. 

Just before you put that pan on that fire, make a fish face.

Its good luck... in some countries. 

Make sure to heat up your tortillas on a nice skillet. 

Jacqueline came up with a great sauce while we made the fish. Its about 4/5 ranch dressing and 1/5 sri'racha. Just throw it in a bowl and whip up with a fork.

Now the eating time is upon you...

Stack in order of tortilla, fish, sauce, veggies, cheese. In case that wasn't obvvs.

BOOM. PHISH TACOS.

BOOM.

Stuffed and Fried Avocado Goodness

So a local chain restaurant in the Austin area called Trudy's makes, among other goodies, a wonderful stuffed and fried avocado. Today in my oh so tender kitchen we will be stuffing our own avocado's in the spirit of keeping our wallets stuffed as well.

It takes about two of these to fill a regular human tummy. I will list ingredients for one serving. Multiply per hommie.

You will need:

1 avocado
1 breast of chicken
1 bag mixed cheese ( preferably Mexican which is just cheddar and jack.. i think)
some onion or pepper or veggie of your choice
1 roll saltines (unsalted for our artery's sake)
1 bowl of milk
1 egg

STEP ONE

cook that chicken. In the pictures I made a lot more than one serving so don't get confused/upset with me.

Whilst that chicken sizzles carefully cut your avocado in half and, using a spoon, scoop out the insides keeping them intact. You will end up with half a skinless avocado bowl type situation.

Now that your breasts are tender, take two forks or a fork and a knife and shred. Shred like Van Halen all up on that chicken... like so.

Next up is the breading. This is where the saltines come in. Grab a bag of them and punch.

Pour them into a big bowl and punch more.

Smash into a fine, fiiiiiine cracker powder type situation.

Then season. I like to use cayenne, black pepper, and maybe some salt. Nothing too complicated.

You also need to mix your cheese up in a big bowl with the chicken and scrambled egg. This will be squishy and fun.

Now we gotta get the cheeses/meats INTO the avocado. Whoa bro. Whoa.

Set up a little assembly line like so...

Grab an avo bowl, fill with chicken, dip in milk, COVER in saltine.

Get you some of this..

So you can do this...

Use a nice healthy amount... well just use a lot.

Like a 1-2 inch pool of oil should do.

THEN

FRY

THEN

EAT.

DONE.

TEXAS.

Extra tip: Sri'Rachaaaaaaa

PULLED PORK GONE MAD

Meat is a beautiful thing. I always feel creepy yet satisfied when I combine different dead animals. It's definitely super weird when you think about it, but always really cool to taste.

This is my recipe for a fried pulled pork bacon cheddar patty sandwich.

Photo cred to Hannah. She took some bad ass pics whilst I struggled with the cooking process.

So first off, you need the ingredients. I looked up a simple slow cook pulled pork recipe for this.

• 1 teaspoon vegetable oil
• 1 (4 pound) pork shoulder roast
• 1 cup barbeque sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup light brown sugar
• 1 tablespoon prepared yellow mustard
  
  
  
  

• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 extra large onion, chopped
• 2 large cloves garlic, crushed
• 1 1/2 teaspoons dried thyme

Now, this may seem complicated and well, it kinda was. I skipped the chicken broth and Worcestershire. However, my pork turned out fine. It's hard to fuck it up if you leave it in BBQ sauce for 6 hours. IT WILL BE GOOD. So don't worry about that part.

Once you have your tender, fully cooked pork, grab two forks and pull that shit apart. It should split up really easily. While you do this, cut up a bunch of bacon bits and pan fry them nice and crispy.

Combine in it all in a large bowl with a bunch of shredded cheddar and one or two scrambled eggs.

That will help with the stickiness. IT WILL PATTY. DON"T WORRY.

Then get a bunch of flower and you choice of seasoning. Get some scrambled egg to dip in and use your hands to form the patties. Dip said patties into egg then a flour/spice combo of your preference. 

At this point you aught to have a hot pan of bacon grease. Take advantage of this. IT'S YOUR HOMIE. Fry that patty in it.

Toast your bun.

Place your patty on your bun with extra cheese and top it off with an extraordinary amount of the left over warm BBQ goo from your slow cooker. 

THEN BITE.

DONE.