Technorati Tags: hamburger Yuummmmmmm……. Hamburger with Grilled Cheese Sandwich buns. I’m making on this weekend. Give the gift of Gevalia Kaffe

I have been eating Delacata for as long as I can remember.  Its succulent and fresh white meat, deep-fried in a Southern-style, slightly spicy corn-meal batter is a treat.  Have you ever had Delacata?  I bet so.  It's the new name for U.S. farm-raised catfish of the genus Pangasius, to help differentiate it from other types of Pangasius, such as Vietnamese tra.  You see, it makes it easier to pass laws, rules, regulations and especially tariffs if the two fish, although similar, have brandable names that make it easier for lawmakers to understand and protect American jobs. Geeks on Food is not here to make political commentary, just pointing out a great article from the New York Times that discusses the marketing, political, and science behind modern day fish farming in the heated catfish wars.  Congress basically took out Vietnamese catfish with tariffs, but China is coming on strong.  As a side note,Vietnamese tra can breath air. Technorati Tags: Delacata,tra,pangasius,catfish LifeLock

Technorati Tags: burger recipe,urban accents spices,worcestershire,garlic,dijon,onion,horseradish Image via Wikipedia Ok, no bathtub needed, but here is a recipe for hamburgers that is sure to please.  Great flavor with just enough spice.

• 2 lbs Hamburger
• Splash of Worchestershire
• 2 Tbsp of Gin
• 2 Tbsp Urban Accents Chicago Steak & Chop
• 2 Tbsp Ground Red Pepper
• 2 Tbsp Garlic Salt
• 1 Tsp. Minced Garlic
• 1/4 Cup Hot Sauce (We use Campbell Farms Hot Sauces)
• 2 Tbsp Onion Powder
• 2 Tbsp Urban Accents Cajun Street
• 1/2 Cup Dijon Mustard
• 1/2 Cup Horseradish Sauce

Combine ingredients. Make into patties.  We made 5 burgers because we like big thick burgers.  Make 8 if you want.  Because of the high liquid content, it will probably need to be refrigerated to setup before grilling. Incidentally, all of the Urban Accents products are excellent! Technorati Tags: burger recipe

Nothing new to report here - just grilling a couple of Buckhorn Beef ribeyes (quite excellent I might add; I know you can get them from Sysco, maybe others, so ask your restauranteur buddy to order you some - they are prime beef.  Nothing much to look at, but what a taste).

However, I did run across the Omnivore 100 over at Very Good Taste.  The list is below with my personalized selections.  Basically, if you have eaten it, make it bold, if you would never under any circumstances (except for untold $$$, because we all have a price), cross it out.  I've eaten 45, and did not cross any out, although I'm not sure about Haggis.

Great list, and I can't wait to try baba ghanoush, aloo gobi, and lobster thermidor but my list would be different - where's banana's foster, boudin, and chateaubriand?  I'm going to ponder upon my list and post it later.

1. 1. Venison
   2. Nettle tea
   3. Huevos rancheros
   4. Steak tartare
   5. Crocodile
   6. Black pudding
   7. Cheese fondue
   8. Carp
   9. Borscht
   10. Baba ghanoush
   11. Calamari
   12. Pho
   13. PB&J sandwich
   14. Aloo gobi
   15. Hot dog from a street cart
   16. Epoisses
   17. Black truffle
   18. Fruit wine made from something other than grapes
   19. Steamed pork buns
   20. Pistachio ice cream
   21. Heirloom tomatoes
   22. Fresh wild berries
   23. Foie gras
   24. Rice and beans
   25. Brawn, or head cheese
   26. Raw Scotch Bonnet pepper
   27. Dulce de leche
   28. Oysters
   29. Baklava
   30. Bagna cauda
   31. Wasabi peas
   32. Clam chowder in a sourdough bowl
   33. Salted lassi
   34. Sauerkraut
   35. Root beer float
   36. Cognac with a fat cigar
   37. Clotted cream tea
   38. Vodka jelly/Jell-O
   39. Gumbo
   40. Oxtail
   41. Curried goat
   42. Whole insects
   43. Phaal
   44. Goat’s milk
   45. Malt whisky from a bottle worth £60/$120 or more
   46. Fugu
   47. Chicken tikka masala
   48. Eel
   49. Krispy Kreme original glazed doughnut
   50. Sea urchin
   51. Prickly pear
   52. Umeboshi
   53. Abalone
   54. Paneer
   55. McDonald’s Big Mac Meal
   56. Spaetzle
   57. Dirty gin martini
   58. Beer above 8% ABV
   59. Poutine
   60. Carob chips
   61. S’mores
   62. Sweetbreads
   63. Kaolin
   64. Currywurst
   65. Durian
   66. Frogs’ legs
   67. Beignets, churros, elephant ears or funnel cake
   68. Haggis
   69. Fried plantain
   70. Chitterlings, or andouillette
   71. Gazpacho
   72. Caviar and blini
   73. Louche absinthe
   74. Gjetost, or brunost
   75. Roadkill
   76. Baijiu
   77. Hostess Fruit Pie
   78. Snail
   79. Lapsang souchong
   80. Bellini
   81. Tom yum
   82. Eggs Benedict
   83. Pocky
   84. Tasting menu at a three-Michelin-star restaurant.
   85. Kobe beef
   86. Hare
   87. Goulash
   88. Flowers
   89. Horse
   90. Criollo chocolate
   91. Spam
   92. Soft shell crab
   93. Rose harissa
   94. Catfish
   95. Mole poblano
   96. Bagel and lox
   97. Lobster Thermidor
   98. Polenta
   99. Jamaican Blue Mountain coffee
   100. Snake

 Great Deals under $50 at Cooking.com!

Have you ever looked in your refrigerator or pantry and could not figure out what to cook?  Supercook to the rescue!  Just add the ingredients you have on hand, and it will look through various databases and present you with a list of recipes that will work.  Good tool for cleaning out your pantry and refrigerator and efficiently using food you would never use, also. Great Deals under $50 at Cooking.com! Technorati Tags: recipes,pantry,cupboard,refrigerator

If you've spent time in the southern United States, you might have run across Community Coffee being served in some of the finest restaurants and of course, in homes.
Over on the right sidebar, we have a link for your convenience to order Community Coffee. Give it a try - you will not be disappointed. Impress your "Starbucks" friends!
Taste the Difference of New Orleans' Favorite Coffee

Its a bit too hot around here for grillin' and smokin', so we scoured the freezer for something light to cook indoors.  Found some Tilapia, then found this recipe on Recipezaar.com for Chili Lime Butter Tillapia.  Made a few mods:

Juice of 2 Whole Limes

5 Green Onion stalks, sliced

1/2 teaspoon Kosher salt

1 stick margarine

1 Fresno Chile Pepper, chopped

6 Tilapia filets

Mix all ingredients but Tilapia, and melt slowly.  Pan sear filets on medium-high heat in non-stick skillet with just a bit of oil (spray should work fine).  Liberally baste filets with butter-lime-chile mix.  Enjoy!

  Hardly a mainstream publication, but yet appropriate for the uber-food-geek Alton Brown.  This is a nice article, and covers his past, present and future.  Food Network has renewed Good Eats for 3 more years, the next series in the "Feasting on..." will be Feasting on Waves, and he mentions other interests that we may see him integrate into his career.

I wasn't going to actually 'recipe' this, and subsequently do not have accurate measurements. It is simply a result of my unrivaled excellence in choosing the proper seasonings for a terrific combination. All measurements are guesstimates - use your own judgement.

1 3/4 Lb Wild Alaskan Salmon, skin on
1/2 Cup Olive Oil (not virgin)
1 Teaspoon Sea Salt
1 Teaspoon Ground Red Pepper
1/2 Teaspoon Ground White Pepper
1 1/2 Tablespoon Lemon Thyme
3/4 Teaspoon Celery Seed
1/2 Lime, Nuked and Bruised
1/2 Shot of Myers Dark Rum

Preparation:
Combine all ingredients except salmon and set aside for 30 minutes. Configure smoker to mesquite smoke whole salmon filet for 66 minutes at approx 200 degrees. Baste with Nuked and Bruised Citrus Sauce, beginning about 10 minutes into smoking, as needed. Do not turn. (ok, I added a little cherry wood to the smoker just for fun, but be careful if you do this - too much cherry can ruin a good light meat). Pull salmon when internal temperature reaches about 140 or so; let rest for 5 minutes.

Nuked and Bruised Lime (or Lemon):

Quit working hard at squeezing lemons and lime - just nuke and
bruise'em: Microwave on high for 15-20 seconds. Roll with heavy hand
pressure on cutting board after. It should burst with juice when
sliced.

Serving:
Serve with skin on, unless you are in a high-zoot place.

So the grilled marinated tuna last week was good, but the marinade did not produce the punch I was hoping. I went all lazy this week for another attempt, and just poured on about 8 oz. of Kraft Roasted Red Pepper Italian with Parmesan Dressing and Marinade. These tuna steaks are bigger this week, about 1.25lb each. Hope we can eat it all, especially with the price of tuna these days.

2 tuna fillets

8 oz Kraft Roasted Red Pepper Italian with Parmesan Dressing and marinade

Marinate for 1 hour, cook over charcoal/mesquite mixture until just slightly pink in the middle. Brush marinade on tuna throughout cooking. Fed 2 - will probably feed 4 less gluttonous eaters.