Claire Corlett

Fish Food, Fish Tanks, and More
Daytime Kitchen:  Honey Soy Glazed Tacos

Daytime Kitchen: Honey Soy Glazed Tacos


ONE THING YOU CAN’T ORDER ON AMAZOIS SOME DELICIOUS HONEY SOY GLAZED SALMON TACO. WE ARE BACIN THE KITCHEN WITH CHEF JOHN MONK FROM KABUL FISH TACO. I WISH I COULD ORDER IT ON AMAZON. BUT LUCKILY IT WILL BE PRETTY CLOSE TO US PRETTY SOON. YOU’RE JUMPING IN THE HONEY SOY GLAZED SALMON TACOS. I CAN’T GET OVER HOW DELICIOUS THAT SOUNDS WALK US THROUGH WHAT YOU ARE DOING.WILL IN THE PAN>>YOU START WITH A REALLY HOT PAN. A LITTLE BIT OIL DOWN. WE HAVE OUR FRESH SALMON , HOUSEMATE POCKETING SEASON WE HAVE MADE JUST FOR CABO. BUT THAT COOK .>>Brittany: THAT IS THE SECRET STUFF.>>IF YOU WANT TO DO THIS AT HOME YOU CAN USE ANY BLACKENING SEASON . REALLY NOT TOO CRAZY. AS THAT IS COOKING WE WILL COME OVER HERE AND START MAKING OUR TACOS. WE START WITH OUR HOUSE MADE GUACAMOLE. AND THEN A LITTLE BIT OF OUR CHEDDAR JACK CHEESE. AND THEN OUR MIXED GREENS. SOME OF THE FRESH DICED TOMATOES. AND THEN YOU BRING A PLATE OVER HERE AND PUT THEM TOGETHER . WAIT FOR THAT TO FINISH COOKING AND PLAYED IT.>>Brittany: DO YOU HAVE A FAVORITE TACO ON THE MENU?>>I REALLY LIKE THE BEEF WE BUY. WE BY CERTIFIED ANGUS BEEF. IT MELTS IN YOUR MOUTH. THAT IS PROBABLY MY FAVORITE. VISUALIZE I LOVE OUR TU . BIG TUNA FILM. FRESH TUNA FROM CHARLOTTE GETS DELIVERED THREE TIMES A WEEK. IT IS GOOD STUFF.>>Brittany: OKAY. SO YOU SAID THIS WAS ON THIS IS NEW SO HAS IT BEEN POPULAR OR SOME NEW PEOPLE HAVEN’T TRIED IT YET?>>IT IS WIDELY POPULAR.>>Brittany: WHEN YOU WERE LIKE HEY, WE NEED TO PUT THIS ON THE MENU PEOPLE ARE LIKE MAN, HE IS SO SMART. GET THAT GUY MORE MONEY.>>WE ALL HAVE CRAZY IDEAS WE ARE TRYING THINGS WORK.>>Natalie: IN HIS LIFE.>>Brittany: I THINK WE DID GOOD.>>Natalie: I LIKE THE GUACAMOLE. I’M JUST GOING TO GO FOR IT>>WE ARE HIRING IF YOU GUYS ARE LOOKING FOR OTHER OPPORTUNITIES. [LAUGHTER]>>Brittany: FINALLY. THIS IS WHY WE HAVE BEEN DOING THIS. WE JUST WANT A JOB.>>Natalie: HOW MUCH LONGER ON THE?>>ABOUT 20 SECONDS.>>Natalie: WHILE WE ARE TO BE NOT WE SHOULD LET PEOPLE KNOW WHEN CAN WE EXPECT THE ROANOKE RESTAURANT TO OPEN?>>WE ARE HOPING LATE SPRING, EARLY SUMMER. THINGS HAPPE WE ARE PUSHING. WE WANTED TO HAPPEN AS SOON AS POSSIBLE.>>Brittany: METRO WAS TWO STORIES, RIGH>>I BELIEVE IT IS ONE BUILDING BUT IT IS UPSTAIRS AND DOWNSTAIRS.>>Brittany: IS IT GOING TO BE A TWO-STOR>>YEAH, IT WILL BE DOWNSTAIRS SEATING, UPSTAIRS SITTING.>>Brittany: WILL YOU TURN IT INTO A CLUB AT NIGHT?>>PROBABLY NOT.>>Brittany: CABO FISH DANCING.>>Natalie: STOPPED TALKING.>>THE FIRST TIME I WALKED IN THE DISCO BALL WAS LIKE WOW. PRETTY NEAT. ONCE THE SALMON IS DONE COOKING TAKE OURSOY GINGER GLAZE AND FINISH IT IN THE PAN. BUT THAT COOK OFF A LITTLE BI>>Natalie: WE ARE OFFERING THIS RECIPE FOR OUR VIEWERS AT HOME. DAYTIMEBLUERIDGE.COM. LOOK FOR THE HONEY SOY GLAZED TACOS. OF COURSE YOU CAN GO ONLINE. TO SEE THE FULL ISSUE.>>WE HAVE OUR MENU POSTED ONLINE>>Natalie: YES, PLEASE. THERE YOU GO. LOOK AT THAT. VERY NICE. THANK YOU. REALLY APPRECIATE THIS.>>Brittany: COOL.>>AND WE FINISHED WITH OUR HONEY AEOLIAN. DRIZZLE THAT ON THEM.>>Brittany: THERE YOU HAVE IT.

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