Mako A La Deep

[Cardinal Joe]

[quote=Deep C;376074]

Originally Posted by joeksr

Actually that pack was for spelling. I grow my own taragon, make my own vinegar and use only the milk of virgin bunnies when I make it from scratch...

Screw the Mako , I can get all the shark steaks I want in New Jersey!!!!!!!!!!!!!!!! Where can I find the “ Virgin Bunnies “ ??????????? Cardinal Joe

[Deep C]

[quote=Cardinal Joe;376232]

Originally Posted by Deep C

Screw the Mako , I can get all the shark steaks I want in New Jersey!!!!!!!!!!!!!!!! Where can I find the “ Virgin Bunnies “ ??????????? Cardinal Joe

Some secrets of the Deep can never be revealed... Ever try milkin a virgin... Don't accomplish much but it sure is fun tryin...

[Captain Michael Buffington]

[quote=Deep C;376239]

Originally Posted by Cardinal Joe

Some secrets of the Deep can never be revealed... Ever try milkin a virgin... Don't accomplish much but it sure is fun tryin...

Now that is funny, got any poon recipes They are both short of milk but still fun
Mike

[Deep C]

[quote=Captain Michael Buffington;376267]

Originally Posted by Deep C

Now that is funny, got any poon recipes They are both short of milk but still fun
Mike

Inject em with mayonaise...

[capemaychef]

On our 4 course Pre-Fix I am running Mako as the 2nd course. Pesto Crusted(puree of pine nuts, fresh basil, first press olive oil), carrot ribbons, grilled baby zucchini, corn coulis....

Selling pretty well...

[BigDade]

Originally Posted by Deep C

Those really close to me know that I really don't like eating fish. Gotta get creative in ways to make it palatable to get it past my lips.
Enter Mr. Mako... I don't count them as fish. Its a sea food variety all on its own. Clams aint scallops, crabs aint lobster and fish just aint mako... With this in mind reemember I said I got to get creative to make fish edible? Well with this top shelf treat from the deep I find simple is a whole lot better...
The ingredients are simple but need to match in quality to your main dish. You wouldn't wreck a good fillet mignon with dollar store ketchup would ya?
I start with an onion. Not any ol onion but a genuine vidalia onion. These can be found at the onion stand at exit 37 in Georgia. If they aren't from there they probably aint vidalia... The next ingredient is a green pepper from Florida harvested after a touch of dry weather... The soil at Catsle Deep happens to produce some of the most suitable quality. If however you dont have Castle Deep near by a good farm stall should work. For grins, a smattering of jersey grown cherry tomatos adds a nice touch. Finally we go with fresh caught Jersey Mako. You want to harvest your own in water of 63-68 degrees and a color of a mostly blue green. Dice the mako into 1 1/2 inch cubes.

Get some kabob skewers... Then lay pepper with wet side toward mako which is capped with onion wet side again toward meat. You can toss a couple tomatos in there for color.

Cook on medium grill til vegetables start to brown or onions start to get clear..

You will want to serve this on a bed of rice. But first add the secret ingredient. Lets bring it to gourmet status. Make Chef Ramsey proud... Bust out the Bernaise sauce...

SMother liberally in the sauce and tell your clogging arteries to give it a rest cause the mako will off set the cholesterol in the sauce with ldl vs hdl...
Insert fork, bring to lips, enjoy the pleasant fragrance, feel the tatste burst in your mouth. And tell the next guy who give you or me crap about killing a mako that until he tries it like this he will never understand...

sounds good i will have to try it .we caught a mako to

[joeksr]

[quote=Cardinal Joe;376232]

Originally Posted by Deep C

Screw the Mako , I can get all the shark steaks I want in New Jersey!!!!!!!!!!!!!!!! Where can I find the “ Virgin Bunnies “ ??????????? Cardinal Joe

Ya gotta raise em.

Originally Posted by Deep C

Any other way than the skewer is sacrilige! Caught Deep Deckand making mako McNuggets once and had him sleep in the live well that night...

I think your right, have made shark kabobs a few times for
bar-b-q's and they went faster than I could cook em.

I add Baby portabellas and to the skewer.

Seems like the quotes are off ?

[Deep C]

Do you know where mushrooms come from?

[joeksr]

Originally Posted by Deep C

Do you know where mushrooms come from?

Yeh, See your other thread.
I aint scared.

[joeksr]

You aint lived till you try my cream of mushroom soup.