Cochinitas Tacos With Eduardo Garcia
Traeger Kitchen Live puts you in the kitchen with your favorite Traeger chefs & pitmasters, where they walk you through the steps of cooking a different wood-fired meal each episode. Catch up on missed episodes and re-watch videos on cooking different meals on your Traeger wood pellet grill at
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Join Chef Eduardo Garcia on our next Traeger Kitchen Live as he shows you his recipes for crispy, flavor-packed cochinitas, grilled honey-glazed pineapple, and a Traeger Tiki cocktail. He’ll walk you through all of these dishes from start to finish, so you can grill up this mouthwatering meal for a Halloween get-together or weekend feast. Tune in Thursday, 10/21, at 6pm ET right here on our YouTube channel. Click the “set reminder” button to get notified.
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Bluefin Tuna Recipes: Tostada and Dragonfruit Poké
Do something a little different with your Bluefin Tuna. Follow along as Chef Fletch and the Boat Burgers crew as they prepare two delicious dishes, which you can make right at home.
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Dragon Fruit Poke
4oz Bluefin Tuna – medium dice
¼ Dragonfruit melon balled small end
6 ea Sliced Radish
8 ea Pickled Strawberry
6 ea Pickled Serrano Slices
½ teaspoon Lemon Oil
Salt – To Taste
½ tsp Chive oil
1 ½ tsp Truffle miso sauce
½ tsp Pickled strawberry liquid
Candied Cilantro stems – As many as you like
Cilantro Blossoms – As many as you like
Applewood smoke
Instructions:
In a mixing bowl combine Tuna, Dragonfruit, and lemon oil in mixing bowl and toss together cover with plastic wrap leaving a small opening for smoke gun hose. Enter hose into bowl and smoke until bowl is full. Remove hose, cover bowl and place into refrigerator for 5 minutes.
Remove bowl from refrigerator uncover add 1tsp miso truffle sauce mix and season with salt to taste. Mix sliced radish with lemon oil and salt to taste
Plating:
Mound Tuna mixture into serving bowl then place pickled strawberry, and pickled serrano in visible positions on and around the tuna mixture. Drizzle 1tsp miso truffle sauce overtop, then drizzle ½ tsp of both chive oil and pickled strawberry liquid overtop. Garnish with cilantro stems, sliced radish, and cilantro blossoms
Bluefin Tostada
4 Oz Bluefin Tuna medium dice
1 Tbsp Agua chile
2 Cherry tomato sliced
½ Avocado small diced and soaking in agua chile
2 Leaves Mint torn
2 Pink lemon segments chopped
½ Finger lime or 2 regular lime segments chopped
½ tsp Coconut oil
½ tsp Cilantro oil
1 Tbsp Lemon oil
1 Corn Tostada
Salt – Season to taste
Cilantro blossom – As many as you like
Microgreens – As many as you like
Directions –
In a mixing bowl combine tuna, avocado, cherry tomato, mint, and lemon oil. Mix together and season to taste with salt.
Plating –
Place tostada on plate and evenly place tuna mixture slightly flatten to make sure mixture spreads to edge of tostada, top with chopped lemon, finger lime, drizzle agua chile, coconut oil, and cilantro oil. Garnish with cilantro blossom and microgreens.
Recipes courtesy of Chef Fletch
Restaurants of Charleston, South Carolina - Million Dollar Critic with Giles Coren
Giles secretly wants to live the life of a southern gentleman, but, the mint juleps will have to wait. His million dollar mission in Charleston is to see if the city can live up to its much-hyped reputation as one of the most exciting places to eat in North America.
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THE BEST FISH TO EAT FRESH! || Halibut, Fresh Fish Salad
How to make fresh fish salad with halibut :
Fun fact about Halibut
Halibut has great demand in the fish market due to its creamy texture in your mouth but due to its high demand The Atlantic Halibut is on the list of endangered species since 1996.
Ingredients:
VENEGAR, OLIVE OIL, CUCUMBER,FINE GINGER, ONION,GREEN CHILLI, CHERRY TOMATOES, LEMON AND ORANGE
Music in this video:
Shogun Sanskrit / iMovie track, iLife sound effect
Pan seared scallops with mango and horseradish
Pan seared sea scallops with mango and horseradish
Hey guys got my hands on some amazing (Day-Boat) Sea scallops. Very excited! Try this rockin recipe as an appetizer or entree when you
really want to impress friends and family. I'm combining sweet with a subtle kick of heat to it. The two really balance each other out nicely
Check it out I know you will be impressed
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Ingredients:
1/2 # Fresh sea scallops
4 Oz. Olive oil
2 Mangoes chopped rough remove the pit
1 Oz. Prepared horseradish
2-3 Scallions Chopped
1 Tbsp Dijon mustard
Sliced radicchio for garnish
4 Oz. Water
1Oz. Chopped fresh garlic
Procedure:
1. Heat 1 Oz. Olive oil over high heat till smoking. While heating, score the scallops in a grid fashion on
one side. Sear the scallops till golden brown on each side. Total time 2-3 minutes depending on size.
2. Remove them from the oil and allow to sit.
3. Combine the mango, remaining olive oil, horseradish, scallion, garlic, Mustard, and water using either a
blender, Hand wand, or food processor till fully combined. Season to taste.
4. Be your own chef and make a rockin presentation. Garnish with additional scallion, mango, and radicchio
▶️ Texas Eats (S2 EP21): White Claw, Pancakes and Brunch - FULL EPISODE
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