Claire Corlett

Fish Food, Fish Tanks, and More
In the Kitchen with Vittles Food Truck Making Mahi Mahi Tacos

In the Kitchen with Vittles Food Truck Making Mahi Mahi Tacos


>>WELL, THE LAST TIME OUR NEXT GUEST WAS ON THE SHOW HE HELPED US PUT TOGETHER A THREE LAYER BURGER THAT HAD MOST OF OUR CREW CHASING THEM DOWN FOR MORE, SO E THOUGHT IT WOULD BE A GOOD IDEA TO GET THEM BACK.>>THAT WAS SO GOOD. YOU PROBABLY RECOGNIZE CHEF JEREMY WITH VITTLES FOOD TRUCK, AND TODAY I UNDERSTAND, CHEF, WE ARE MAKING YOUR NUMBER ONE RECIPE, THE MAHI-MAHI TACO.>>YEP. IT ACTUALLY WON AN AWARD.>>CONGRATULATIONS.>>CONGRATULATIONS ON THAT. SO LET’S GET STARTED. WHAT DO WE HAVE HERE?>>ALL RIGHT. SO HERE WE HAVE SOME MAHI THAT I HAVE ALREADY PRESEASONED WITH SOME BLACKENING SEASON. I’LL HAVE JIMMY OVER HERE PUT SOME OIL IN THE PAN.>>YOU DON’T HAVE TO STAND BACK. IT’S OKAY.>>IN GOES THE MAHI.>>WHY IS IT CALLED MAHI-MAHI?>>IF IT’S JUST MAHI?>>1MAHI WASN’T ENOUGH.>>OKAY.>>OKAY. SO WHAT AM I DOING OVER HERE?>>SO I’LL HAVE YOU TAKE THE 2TORTILLAS AND PUT THEM ON THE PAN TO GET THEM A LITTLE WARM.>>SO THERE’S IN THE PAN LIKE OL OR ANYTHING.>>NO. NORMALLY I WOULD DO THIS ON THE FOOD TRUCK JUST ON THE FLAT TOP.>>BOTH OF THEM IN THERE?>>YOU CAN OR YOU CAN WAIT.>>I’M GOING TO PUT BOTH OF THEM IN THERE. I WANT TO TALK A LITTLE BIT ABOUT — WE MENTION IT HAD. YOU MADE THE HAT TRICK WHICH WAS A THREE-LAYER BURG EXAMINER WE’E NOT JOKING, EVERYONE IN THIS BUILDING, I THINK WENT DOWN TO YOUR TRUCK THAT DAY TO GET ONE F THOSE.>>IT WAS PRETTY GOOD.>>I MADE QUITE A FEW OF THEM.>>AND WHILE THIS IS COOKING REL QUICK, TELL US AGAIN. YOU SPEND A LOT OF TIME IN THAT TRUCK AND IT GETS KIND OF WARM N THERE DURING THE SUMMER.>>YES, DEFINITELY.>>IT GETS — I MEAN THE HIGHEST WE’VE HAD IT IS 109 IN THE FOOD TRUCK. WE JUST TRY TO KEEP AS MUCH AIR GOING AS WE CAN.>>AND YOU HAVE THE FLAME — YOU DON’T HAVE LIKE WE HAVE.>>OKAY. TAKE THEM OFF. THEY’RE JUST WARM. ALL RIGHT.>>HOT. OKAY.>>LET’S MOVE THIS AROUND SO IT DOESN’T STICK.>>WE NEED TO USE THIS, SO I DON’T THINK IT WOULD BE A GOOD IDEA.>>WE’LL USE THE TONGS.>>SO WHAT AM I DOING HERE?>>WHALE HAVE YOU DO IS PUT THE CABBAGE DOWN FIRST.>>FLAT OR START OFF FLAT.>>YOU CAN START OFF FLAT. IT MAKES IT –>>THIS IS SHREDDED CABBAGE. NOTHING IN IT. IS THAT ENOUGH.>>DO A LITTLE BIT MORE.>>OKAY. JUST A LITTLE BIT MORE. THAT WAY IT’S LIKE A REAL FULL TACO. AND THEN WE’LL TAKE THE SPICY MAYO.>>THAT’S THIS RIGHT HERE.>>YEP, AND YOU’LL DO A LITTLE ZIG ZAG ALL THE WAY DOWN. PERFECT. AWESOME.>>ALL RIGHT.>>AND THEN TAKE SOME OF THE MANGO PICO.>>AND WE JUST PUT THAT RIGHT DOWN THE MIDDLE.>>AND THAT’S JUST RED ONIONS, JALAPENO, DICED TOMATOES AND SOE MANGOS WITH A LITTLE BIT OF KOSHER SALT AND LIME JUICE.>>THAT SOUNDS DELICIOUS.>>IT JUST BRINGS A FRESHNESS TO THE PLATE WHILE YOU HAVE SOME HEAT AND AT THE END WE’LL ADD TE PICKLED RED ONIONS WHICH GIVES T THE ACIDITY.>>YOU CAN TURN THAT IF YOU WAN.>>I WAS ANTICIPATING THIS MOMET FOR QUITE SOMETIME NOW.>>WITH MAHI DO YOU HAVE TO COOK IT ALL THE WAY THROUGH.>>YES.>>YOU DON’T ORDERED IT LIKE RARE, MEDIUM.>>NO.>>YOU WANT IT COOKED.>>YEAH.>>SO YOU GUYS ARE — I SEE YOU AROUND EVERYWHERE. I’M NOT SURE HOW YOU DO IT, IT SEEMS LIKE YOU’RE EVERYWHERE. HOW DO YOU DECIDE YOUR SCHEDULE?>>WE JUST TRY TO GO LIKE — REALLY WHERE THE PEOPLE WANT US AND THAT’S THE BEAUTY OF IT BEIG ON WHEELS, WE’RE ABLE TO GO TO WHERE ALL THESE PEOPLE ARE, WHETHER IT’S FESTIVALS, CORPORAE LIKE BUSINESS PARTIES, EVENTS, WEDDINGS OR JUST PEOPLE THAT WAT LUNCH DOWNTOWN SALISBURY. WE PARK AT NORTHGATE RIGHT BEHID LOU’S. AND WE GO WHEREVER THE PEOPLE ARE.>>LIKE THE FAIR THIS WEEKEND. I SAW YOU THERE.>>WE DID PRETTY WELL THERE.>>YOU WORKED A LITTLE BIT OVER THE WEEKEND.>>YEAH, THE PEOPLE WORKED ME, BUT IT’S GOOD. I LOVE IT. I ENJOY IT SO MUCH.>>OKAY. ALL RIGHT. WELL, IF YOU WOULD LIKE THIS RECIPE, WE HAVE IT ON OUR WEBSITE, DelmarvaLife.COM, OR YOU CAN SEND US A SELF-ADDRESSED STAMPED ENVELOPE TO 1729 NORTH SALISBURY, MARYLAND, OUR AND THAT’S FOR THE MAHI-MAHI TACO, AND WE’RE GOING TO MAKE ANOTHER SANDWICH HERE COMING UP IN A LITTLE BIT, SO I’M EXCITED ABOUT THAT. SO THAT’S STILL COOKING THERE.>>UH-HUH.>>I WAS FOCUSED, I WAS READY AD HE WENT IN AND –>>I’M SORRY.>>THAT’S ALL RIGHT.>>I KIND OF TAKE CHARGE WHEN IM IN THE KITCHEN. IT’S A FAULT OF MINE.>>IT IS SO HARD FOR THEM TO LET

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