Weekend Cooking and Drinking thread

[BeastMan]

What's everyone have going on? I know I'm cooking fish Saturday night for the game

[BeastMan]

Bacon wrapped redfish skewers for tonight. Have some Abita Restoration Pale Ale in the fridge

http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/F764DD4A-F055-4A46-83E2-ADD2A90608B9_zpslvxsafba.jpg

[BeastMan]

It appears I'm solo this weekend. Bacon wrapped teriyaki redfish skewers http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/149B2C82-BFED-4EED-9B54-CE088008FA3D_zpsbes5syd2.jpg

[WeWillScrewItUp]

Those look amazing beast. I spent all day in a in the woods, just got home and warmed up some leftover chili and am about to have a few millers. Simple weekend for me on the whole cooking and drinking thing.

[State82]

I can't tell ya how fine those look, Beast. You know the drill. Gotta give us a little prep/cooking lesson on those things when you get a minute.

[BeastMan]

Pretty simple.

Cut fish filets into small chunks trying to keep them relatively close in size for even cooking. Place chunk of fish on a piece of bacon. Roll the fish to where it's completely wrapped in bacon (cut extra bacon off for use on next piece). Place on skewer. Cooked over medium heat on an oiled grill (so it won't stick). When they were almost done I basted the skewers in Kikoman Terriyaki glaze. One key on using bacon and seafood is that you shouldn't use thick cut bacon. Seafood is delicate and cooks much faster than bacon. If you use a thick cut bacon you run the risk of waaay over cooking the fish to cook the bacon all the way through. Using a thin cut bacon (I used an applewood smoked thin cut) ensures that when the bacon is done, so is the fish (unless you made the chunks huge).

I did it as appetizer finger food but next time I'm doing this as the entree. Probably with rice and grilled pineapple

[State82]

Nothing on the fish before you wrap it?

[BeastMan]

Nothing on the fish before you wrap it?

Nope. Bacon already has a salty flavor and the applewood smoked I used has the smoky flavor. The Terriyaki has the salty and touch of sweet. If I was going to use anything, it would have been a touch of cracked black pepper but my general opinion on food is not overdoing it. Pepper wouldn't hurt but I wouldn't go out of my way to add extras.

[BeastMan]

Bout to cook some speckled trout tonight for dinner. I'm going very simple but really good. I just dredged some trout filets in a 50/50 mixture of all purpose flour and Parmesan cheese. Also a little salt and pepper. The fish did take an egg wash bath first. I'm going to heat up some light olive oil over medium high heat in the skillet and cook that way. Side of al dente pasta tossed in olive oil and Parmesan cheese. Here is the trout pre cooking http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/15C0A776-7823-4DE2-A9BE-9A62312CCD70_zpslpwuudh6.jpg

[BeastMan]

What I'm cooking tonight is using 7 total ingredients: fish, olive oil, parm, pasta, egg, milk, and flour (9 if you count a dash of s & p). So basic and easy but good.

[BeastMan]

My plate

http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/A635D84F-5330-46E3-B190-EAD7923936C6_zpstjirmf85.jpg

[SpeckleDawg]

Beast, those both look great. It's hard to beat some fried trout.

Nothing special this weekend for me. Burgers and a few side grill items.