Claire Corlett

Fish Food, Fish Tanks, and More

Cooking with Rocky: Spring Fish Tacos 3


Meaghan: WELCOME BACK INTO THE KITCHEN. OUR SOLE HAS COOKED UP JUST PERFECTLY. SO THE FILET WILL LOOK SOMETHING LIKE, THIS BUT WHEN THE FILET IS DONE COOKING, LOOK HOW EASY IT STARTS TO FLAKE APART. Meaghan: THAT’S CRAZY. THAT’S THE PART WE PUT ON TO OUR TACO. TASTE THAT. SEE IF WE NEED THE USE SOME OF OUR HIMALAYAN PINK SAL OR OUR TELLICHERRY PEPPER FROM OUR FRIENDS IN WOLFLIN AT SAL. Meaghan: I THINK WE NEED BOTH. SO ABOTH AND TAKE A SPOONFUL OF THE CREMA. Meaghan: DON’T I NEED TO BLEND IT? YOU CAN DO WITH IT THE SPOON, SO REALLY WE’RE JUST SEASONING TO TASTE. I WOULD GIVE IT A GOOD LITTLE STIR. PUT A GOOD SPOONFUL RIGHT HERE. Meaghan: LIKE A SIGNIFICANT AMOUNT? LIKE THIS? MORE THAN THIS? NO, THAT’S BEAUTIFUL. Meaghan: OH. LOOK AT THIS TACO. SO IF YOU WANT TO DO THAT TO THE OTHER ONE, I’M GOING TO KEEP HEATING THESE UP. AND THEN I’M JUST GOING TO ADD — Meaghan: YOU JUST GOT THESE AT UNITED? THESE ARE GREEN CHILI AND IT’S A COMBINATION OF CORN AND FLOUR, WHICH IS REALLY COOL BECAUSE THE FLOUR GIVES IT THE CONSISTENCY TO OLD UP. ONE THING I HATE IS A DRY — Meaghan: WHEN THEY BREAK. IT’S SO ANNOYING. SUPER ANNOYING. ONCE WE’RE FINISHED HERE. LOOK HOW GREAT THAT LOOKS. WE WANT THE GARNISH HERE. PULL ME OFF A FEW LEAVES OF CILANTRO. Meaghan: JUST A FEW, EVERYBODY. BECAUSE WE DON’T WANT TOO MUCH CILANTRO. YOU NEVER OVERDO IT. LET IT FALL ACROSS THE TACO VERY ORGANICALLY. Meaghan: MEAGHAN, ARE YOU A PROFESSIONAL? THAT WAS IMPRESSIVE. Meaghan: ANDY IS WATCHING ME. LET IT FALL SO ORGANICALLY. Meaghan: HE IS JEALOUS OF MY ORGANIC SKILLS. THAT’S WHY HE’S NOT IN HERE ANYMORE, BECAUSE SOMETIMES SKILLS WIN OUT. NOW A SQUEEZE OF LIME RIGHT ON TOP. THOSE, MEAGHAN, ARE OUR TACO TUESDAY TACOS. Meaghan: LOOK AT THOSE. YOU’RE A VEGETARIAN BUT I’M STARVING. Meaghan: YOU TRY THOSE. HOW DOES IT TASTE? SOMETIME, MEAGHAN, I EVEN IMPRESS MYSELF. Meaghan: WITH, THAT WE MUST WRAP IT UP. HERE’S ANDY. HE’S GOING TO EAT. WE’LL SEE YOU.

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