I’ll play ball, I love cooking.
Few recipes of my own that guests rave over:
Ceviche served on down east fried cornbread like a tostada. Any ceviche recipe works. If you don’t know how to make fried cornbread, hate it for you. I can school you on that as well. Snook is my favorite but that’s hard to come by as I don’t live in FL anymore. Wahoo, and or shrimp, snapper, or grouper worked just as good. I’ve tried it with rockfish, white perch, redfish, amberjack, black drum, flounder, swordfish. It’s ok but not as good as the others.
2” Tuna medallions (big eye, yellowfin, or black fin) wrapped with a strip of Spanish (skin side out) roll ‘em on the grill til the Spanish is cooked. Serve with a 50/50 of ponzu and soy sauce and a couple fresh scallions in the sauce. I like to make the sauce the day before for the scallions to really infuse it. Sometimes I add a touch of ginger.
This one effs people up when they come over for dinner to the point I’ve made meals out of it for some friends. I typically cook this in the fall. I don’t have measurements as I always prepare this depending on how many people are coming over. Take a pork loin and cut it into 1.5” chops. Take a filet knife and insert it into the short end of the chops and carefully turn it into a pocket. Put them in the fridge. Crushed pecans browned in butter in a skillet when they’re done blend in some honey. Pour into a bowl and when room temp mix in feta cheese. Take that mixture and stuff those chop pockets you made. Light salt, pepper, and sage. Put em on the grill, remove once they’re that golden brown. Let them rest and cool. Then slice the he chops into little medallions. Butter, honey, and sage in a small skillet, then once it starts to bubble, drizzle on the medallions and enjoy.
Not my own but people always love it:
Home made shrimp spring rolls with red Thai curry sauce drizzled on them. Any spring roll recipe works and store bought red curry works as well.
Steak tataki slices with ponzu drizzled on it. Always the first to go when I do sushi nights at the house.
I’ve more but I’ll leave it at this.
