1. 4 years ago 
  2. Notes: 4 / 4 years ago  from techntrek

    EARTH HOUR tonight at 8:30, join the world and turn out your lights for an hour!


    Earth Hour 2010 is tonight! Join me and the world in the dark :)

  3. Notes: 35 / 4 years ago  from delectablefoods
    Who’s eating bacon? Good Morning Delicious

Sizzling bacon.
(via rick)

    Who’s eating bacon? Good Morning Delicious


    Sizzling bacon.

    (via rick)

  4. 4 years ago 


  5. Notes: 1 / 4 years ago 

    Catfish Sloppy Joes

    From Fish Without a Doubt: The Cook’s Essential Companion by Rick Moonen and Roy Finamore.

    As seen on Gayle King’s Great Sandwich Search on Oprah!

    Serves 8catfish sloppy joe

    Accept Substitutes
    Sloppy Joes are great made with tilapia, but you could try skinless salmon, char, or trout too.

    1/2pound catfish fillet (bloodline trimmed; see book, page 37), cut into 1/3- inch dice
    Coarse salt
    1/4 cup vegetable oil
    1 cup diced onion
    1 cup diced green bell pepper
    2 teaspoons paprika
    Barbecue Sauce for Fish (recipe follows)

    For serving
    8 hamburger buns
    Softened butter
    Potato chips

    1. Season the catfish with salt. Let sit on the counter.

    2. Heat a medium saucepan over medium-high heat. When the pan’s hot, add the oil, onion, and bell pepper. Sauté, stirring often, until the onion starts to soften, about 3 minutes. Stir in the paprika and sauté, stirring, for 1 minute. Add the catfish and sauté for 1 minute. Stir in the barbecue sauce and bring to a simmer. Reduce the heat to low and simmer for 6 to 7 minutes, until thick.

    3. Meanwhile, heat a griddle or cast-iron skillet over medium-high heat. Butter the buns and toast them on the griddle.

    4. Fill the buns with the catfish mixture and pile some potato chips on top for crunch. Serve these Joes while they’re hot.

    Barbecue Sauce for Fish

    Fish deserves its own special barbecue sauce. This one isn’t aggressive in the least, so it’s perfectly suited to the soft nuances of seafood. The flavor of the clam juice wafts through the sauce. Makes about 1 3/4 cups

    2 tablespoons vegetable oil
    1 cup minced onion
    2 large garlic cloves, minced
    1 teaspoon fresh thyme leaves
    Coarse salt
    1 tablespoon sugar
    2 tablespoons water
    1 tablespoon red wine vinegar
    1/2 cup clam juice
    1 cup ketchup
    1 teaspoon Tabasco sauce
    1 teaspoon Worcestershire sauce
    Freshly ground white pepper

    1. Heat a medium saucepan over medium-high heat. When the pan is hot, add the oil, onion, garlic, thyme, and a pinch of salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes.

    2. Meanwhile, combine the sugar and water in a small skillet over medium-high heat. Cook, swirling the sugar in the skillet, until the sugar dissolves and the caramel is dark amber. Add the vinegar and clam juice and boil until the caramel has dissolved.

    3. Add the caramel and clam juice mixture to the onion, along with the ketchup, Tabasco, Worcestershire, and white pepper to taste. Bring to a boil, then lower the heat and simmer the sauce for 20 minutes. Let cool.

    4. You can make this well in advance. It will keep for days in the refrigerator.

    From FISH WITHOUT A DOUBT: The Cook’s Essential Companion by Rick Moonen and Roy Finamore. Text copyright (c) 2008 by Rick Moonen and Roy Finamore. Photographs copyright (c) 2008 by Ben Fink. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

  6. Notes: 1 / 4 years ago 
  7. 4 years ago 
    "Enjoy the ocean one fish at a time!"


  8. 4 years ago 

    Vegas Uncork’d chefs Rick Moonen, Paul Bartolota & Bradley Ogden compete in The Early Show’s Salmon Smack Down to promote the big event in May 2010

Owner & Chef of RM Seafood in Las Vegas, I am an advocate for sustainable fishing and seafood. I am passionate about food and where it comes from.

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