Alton Brown Smokes Like a true Macgyver

Smoked Salmon by a Macgyver esque Alton Brown. I say Macgyver esque because he smokes this fish in a cardboard box with a hot plate and a cast iron skillet with sawdust.

Don't believe me just watch and enjoy. Let me know what you think about it and if you are going to go try this!



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The Best Knife Set You Could Ask For!

As promised I am letting you know what knives I had chosen to use about a year ago. I use Shun Knives. These are a little more expensive than your regular set at Walmart or other retail stores. (ok a lot more expensive)

I chose these mainly because one of my favorite chefs uses these in his kitchen as well as on his show. Good Eats. Alton Brown teaches his audience not only how to cook but the science behind it all.

The knife block pictured is exactly what i have in my kitchen. I have even gotten my mom to buy the smaller and less expensive 7 piece set; which is on sale at Amazon until the 17th of July. She fell in love with them as soon as I showed them to her!

My set includes the following knifes :

Shun Classic Bird's Beak Knife 2.5"
Shun Classic Paring Knife 3.5"
Shun Classic Vegetable Knife 3.5"
Shun Classic Paring Knife 4"
Shun Classic qty 6 Steak Knives 5"
Shun Classic Utility Knife 6"
Shun Classic Boning Knife 6"
Shun Classic Santoku Knife 6.5"
Shun Classic Chef's Knife 6"
Shun Classic Chef's Knife 8"
Shun Classic Chef's Knife 10"
Shun Classic Chinese Vegetable Cleaver 7 3/4"
Shun Classic Slicing Knife 9"
Shun Classic Carving Fork 6.5"
Shun Classic Bread Knife 9"
Shun Classic Off set Bread Knife 8"
Shun Sharpening steel 9"
Shun 22 slot Bamboo Mega Block

I have had these knives for almost a year now. They have stayed sharp this whole time. They are also a lot more durable and comfortable to use than most knives I have had in the past.

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Grilled Mahi-Mahi, Ceviche-Style

4 skinless mahi-mahi fillets, approximately 2 pounds
2 teaspoons kosher salt
1/2 cup diced red onion
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1 tablespoon minced jalapeno
1/4 cup dark brown sugar, packed
1/4 cup tequila
1 tablespoon olive oil
1/4 cup freshly chopped cilantro leaves

Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.
Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.

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