Claire Corlett

Fish Food, Fish Tanks, and More
Ahi Tuna Tacos with Pete Roskovich from Black Diamond Catering

Ahi Tuna Tacos with Pete Roskovich from Black Diamond Catering


EVERYONE LOVES A GOOD TACO… AND HERE ON THE EASTERN SHORE, A FAVORITE OF MANY IS THE FISH C1 EVERYBODY LOVES A GOOD TACO HERE ON EASTERN SHORE A FAVORITE OF MANY IS THE FISH TACO. WHEN IT COMES TO TYPE OF FISH OPTIONS ARE PRACTICALLY ENDLESS. JOINING US TODAY PETE FROM BLACK DIAMOND CATERING. THANKS FOR JOINING US. HOW ARE YOU? WE’RE OBVIOUSLY MAKING TACOS BUT WHAT KIND IN HOO HE TUNA TACOS. AHI TUNA SITTING RIGHT HERE. SITTING IN A LITTLE BLACKENING SEASONING. FIRST TELL US WHAT INGREDIENTS WE NEED. WE WILL MAKE A POWER BLEND WHICH IS THE CABBAGE, CARROT KALE AND BRUSSEL SPROUTS. AND JIMMY WILL WORK ON THAT. WHILE YOU’RE WORKING ON MAKING HOME MODE CORN SALSA. START WITH ROASTED TOMATO CORN FRESH CILANTRO ONION AND A LITTLE BIT OF GREEN PEPPER. OKAY. LET’S GET TO IT. OKAY. FIRST YOU’RE GOING TO DO SOMETHING WITH TUNA. I WILL START TUNA. A LITTLE BIT OF BUTTER. YOU GOT THAT NICE AND HOT. NICE AND HOT. SO READY TO GO HERE. I WILL TAKE SOME CARROT HERE. THEN YOU WANTED ME TO JUST START CUTTING UP ONION. CUT IT VERY SMALL. OKAY. DROP TUNA IN HERE. IT DOESN’T TAKE LONG. YOU’RE BASICALLY SEARING IT A LITTLE BIT? YES. JUST GOING TO GIVE IT A LITTLE SEAR. WILL THAT BE TOO MUCH OF BUGS BUNNY IF YOU START MUNCHING ON THIS CARROT WHILE I’M DOING THIS? THAT’S ONE BIG CARROT. THAT CARROT AND THE A HALF. ALL RIGHT. THAT’S REALLY COOKING UP NICE THERE. I KNOW WHEN I GO TO THE RESTAURANT I ALWAYS GET THIS DISH. ONE OF MY FAVORITES. PRETTY POPULAR. YEAH A NEW DISH. NEW MENU COME OUT IN MARCH WE STARTED DOING AHI TUNA TACOS DOING APPETIZER JUST WASABI AND SEAWEED. WE THOUGHT WE WOULD TRY WITH TACO AND ITS REALLY WORKING OUT WELL. GOING TO COOK THIS RARE. ALWAYS SLICE IT WITH THE GRAIN. WITH THE GRAIN. WITH THE GRAIN. I’M SORRY AGAINST THE GRAIN. I DIDN’T EVEN KNOW FISH HAD GRAIN.>>OH, OKAY. YEAH. ALL RIGHT. SO I’VE GOT ONION THERE, AND NOW I’M WORKING ON THE GREEN PEPPER. CHEF I KNOW I’M NOT DOING THIS AS QUICK AS YOU WOULD BUT I’M WORKING ON IT. OTHER THAN, OTHER THAN TUNA WHAT WOULD BE GOOD?>>IN A TACO? WE ALSO DO MA HE MA FISH TACO AND CHICKEN GROUND BEEF TACO. TWIST WE’RE USING THIS POWER BLEND REALLY NICE BECAUSE IT KALE BRUSSEL SPROUTS CARROT, AND WE’RE USING IT CRUNCHY AND CORN SALSA IS WONDERFUL AS WELL. QUITE A TWIST ON REGULAR SALSA. YOU CAN DUMP YOUR TOMATOES IN THERE.>>OKAY. AND THEN YOUR CORN. JUST STIR THAT UP A LITTLE BIT? OUR SPICE MIXTURE. CUMIN CORIANDER AND GARLIC AND CAYENNE. IF YOU END UP WITH A LITTLE EXTRA SPICE THAT’S OKAY. AND YOU CAN USE LITTLE RED WINE VINEGAR AS WELL. THEN FRESH VEGGIES. ALL RIGHT. SO WE’LL GARNISH AT THE END WITH A LITTLE BIT OF AVOCADO.>>OKAY. LOOK YOU’VE GOT A LIVE ONE.>>TYPICALLY THAT’S NOT HOW WE DO IT. WHEN YOU HIT KNIFE REAL HARD IT COMES RIGHT OUT. WE TRIED THAT. WE CAN TELL YOU SOME STORIES ABOUT THAT. ALL RIGHT. COUPLE SLICES OF THE AVOCADO. DID I STEAL YOUR KNIFE?>>YES. THERE YOU GO. ALL RIGHT.>>HOW’S THAT? PERFECT. ALL RIGHT. YOU KNOW WHAT LET’S USE WHAT YOU MADE HERE BECAUSE I THINK WHOLE LOT BETTER. VERY GOOD. PRETTY SIMPLE. CILANTRO. LET’S CHOP THAT FOR SALSA. OF COURSE IF YOU’D LIKE THIS RECIPE SEND US A SELF ADDRESSED STAMPED ENVELOPE. AND YOU CAN ALSO GOES TO OUR WEBSITE, WWW.WBOC.COM CLICK ON OUR PICTURE AT THE TOP OF THE PAGE, OR GIVE US A CALL AT THE NUMBER ON YOUR SCREEN.>>NICE AND RARE.>>THAT’S NICE. ALL RIGHT. I GUESS EASY TO OVERCOOK TUNA. IT IS WE COOKED THAT MORE MAYBE 30 SECONDS IN THE PAN. TRICK IS MAKE SURE YOU HAVE PAN NICE AND HOT.>>RIGHT. AND YOU WANT ME TO GO AHEAD AND PUT THIS WASABI TOGETHER? YEAH MAKE WASABI. SHE WILL MAKE WASABI. POWDER WASABI, THAT YOU CAN BUY AT THE ASIAN MARKET. WE’RE GOING TO MIX IT FIRST. AND THEN WE USE A LITTLE MAYONNAISE TO MAKE IT CREAMIER. THEN WE PUT IT IN KIRT SQUIRT BOTTLE. YOU CAN SEE IT GUESS NICE AND PAY PAY STEE WHEN YOU MAKE AT SUSHI RESTAURANT. YEAH. CREAMY. SCOOPS OF MAYO. AND THEN WE’LL BE GOOD. LET’S PUT THIS TOGETHER BECAUSE WE’VE GOT IT TO TASTE IT. YOU CAN DO IT TWO DIFFERENT WAYS FLOUR TORTILLA AND YOU CAN ALSO USE CORN TORTILLA WE AT THE RESTAURANT USE THE CORN. OKAY. SO WE’RE GOING THROW THAT THING TOGETHER. A LITTLE BIT OF SALSA. TAKE OUR TUNA. CHUNKS OF TUNA ON THERE. IS IT BAD MY MOUTH IS WATERING? AND WE WILL TAKE OUR POWER BLEND. AND THEN WE’RE GOING TO GO AHEAD AND PUT A LITTLE BIT WE LIKE TO FINISH OFF WITH A LITTLE BIT OF PICKLED ONION. WE MAKE IT AT THE RESTAURANT FRESH. THEN WE’RE GOING TO USE A LITTLE BIT OF AVOCADO HERE.>>UH-HUH. ONE MORE PIECE. THERE YOU GO. GOOD LOOKING STUFF. WE CAN CUT THAT THE IN HALF. LISA AND I CAN SHARE. ONE MORE. WHY DON’T YOU CUT IT IN HALF AND TASTE IT AND WE’LL GO AHEA TASTE IT. ALREADY DONE. LOOK AT THAT. ALL RIGHT. I GET TO TASTE FIRST. THERE YOU GO. THIS ONE FOR YOU. CHEF THIS IS TERRIFIC THANK YOU SO MUCH. THANK YOU. NOT A PROBLEM.

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