Korean BBQ Salmon (SizzleFish Review)

1 Korean BBQ Salmon (Sizzlefish)
1/2 of Avocado
1 cup Sushi rice
Yum-Yum shrimp sauce
Teriyaki Sauce
Toasted Panko

To make Yum sauce: CLICK HERE
To make Sushi Rice: CLICK HERE

I have a monthly subscription to Sizzlefish because we have enjoyed the taste, quality and service of our fish ordered. I decided to try a flavor called Korean BBQ. I wasn’t sure if it was spicy or not, but this is what the description says on the website:

We’ve combined an old family Korean bulgogi recipe together with our Faroe Islands Atlantic salmon for a truly flavorful, satisfying entrée!  These pre-marinated filet portions are made with ingredients that you would use to cook at home – Atlantic salmon, green onion, soy sauce, brown sugar, sesame seed oil, garlic, and ginger.  Just thaw your Korean BBQ salmon servings, then grill, bake or broil them to perfection!

So I said, why not? So this is how I prepared it:

Make some sushi rice, some yummy sauce and have some avocado and teriyaki sauce on hand.

All I did was lightly salt the fish and place in an air fryer. I air-fried the salmon for seven minutes.

I placed my rice on a plate, topped with sliced avocado, then drizzled yummy sauce and teriyaki sauce. Place fish and sprinkle toasted panko on top. PSST: Toasted panko is just panko put in a pan and browned for a few minutes.

The result: I was very impressed with the flavor of the Korean BBQ! I will definitely try again. This provided me with a flavorful lunch and one I’ll construct again.

-The Pastor Chef

Sugar Mama’s-Vernon, Alabama- First Impressions

We had an ice storm here in Alabama for a few days and due to power outage and a broken heating unit we were totally off schedule. Thank you to all who work on power and heating units! When we finally made it home, we decided to go to town and try a new business that started called Sugar Mama’s. It is an old fashioned ice cream shop that serves everything from milkshakes to banana splits. I wanted to give my first impressions of the place and share with you my experience.

1. The atmosphere: The ice cream shops shares a space with another business in town: V-Town Nutrition. It looks just like an ice cream shop when you walk in. Nothing special and no frills. But what would you expect from an ice cream shop? It is exactly what it needs to be: inviting and simple.

2. The service: We were welcomed as we entered the store by at least two people. It is what you would expect from a small town store: A small town family atmosphere. We also were greeted with smiles, which is something good now-a-days. I’ll say the service was great because we ordered milkshakes, but they asked how they could customize it for us-whipped cream, cherries, caramel, etc. added to the shake. They actually seemed excited to customize it for us. A shout out to Miss S. who took our order and checked us out! They also worked together as a team to get our order ready.

3. The taste: My wife got a cookies and cream shake, my daughter got a shake that was kinda like a birthday cake batter shake, and I got a butter pecan shake. I haven’t had butter pecan in years and it was great! They did a great job on the shakes and they were large portions. We got the size called Sugar Mama, but there is one bigger called Sugar Daddy that was huge. How can you go wrong with Bluebell? It was very good. I want to go back soon and try the banana split. A lady order a small one while I was there and I got a picture:

4. Price: The price for our milkshakes were about four dollars each. Everything seemed reasonably priced. I can remember when milkshakes were two dollars but that was back in the 90’s. I didn’t mind the price for the size and the extras they offered.

5. Overall: Great first experience. Pleasant people, great Bluebell ice cream, and decent prices. We may just make that a Saturday tradition, or for a celebratory treat. Check them out when you get a chance! You can visit their Facebook page here:

Sugar Mama’s Facebook Page


-The Pastor Chef

Sriracha BLT and Egg Sandwich

2 strips of bacon
2 slices of tomato
2 slices of white bread
1 egg
2 tsp Sriracha

Begin by cooking bacon to your liking. It doesn’t matter what brand bacon you use, but I like the thick cut.

Toast your bread on both sides in a skillet with about a tablespoon of butter.

Take egg and crack it and put in a bowl. Add a pinch of salt and Sriracha. Mix well with a fork. Scramble the egg until done to your liking.

Spread mayo on one piece of bread and place lettuce, tomato, and bacon on top. Finish topping with the egg.

This was a great sandwich! The Sriracha gave it a new flavor and a little bit of heat.

-The Pastor Chef

Sous-Vide Rib-Eye

1 Rib-Eye
1/2 tbsp Kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tbsp Worcestershire sauce
1 tbsp Soy Sauce

Other items need for cooking:
Sous Vide Machine
Zip-Loc bags or vacuum seal bags
Avocado Oil
Pan or skillet for searing

Cloche Dome
Indoor smoking gun
Hickory shavings

Set sous vide machine for 135 degrees. Season steak evenly on both sides with Kosher salt, pepper and garlic powder. Seal with sealer machine or use water displacement method in a Zip-Loc bag. Note: Here is an explanation of water displacement method.

Cook the rib-eye for 2 1/2 hours in the water bath. Remove from bath and zip-loc bag and pat dry with a paper towel.

Heat a pan or skillet to medium high heat and add avocado oil. Sear for two minutes on each side.

Remove from heat and let rest for at least five minutes. While resting, mix Worcestershire and soy together and brush on top of steak.

Optional: Place steak under cloche dome and smoke with smoking gun and hickory chips while resting.

A great steak!

-The Pastor Chef

Umami Hoisin Rib-Eye Steak

1 cup of pineapple juice
2 tbsp soy sauce
1 tbsp Hoisin Sauce
1 tbsp garlic powder
1/2 tbsp ground ginger
1 tsp kosher salt
1/2 tsp black pepper
1 tsp Umami Powder

Take steak and place in a gallon zip bag. Add pineapple juice, soy sauce, hoisin sauce, garlic powder, and ground ginger to bag. Mix all ingredients together well in the bag and massage steak gently. Put in the fridge for 24 hours.

30 minutes prior to cooking, remove steak from liquid and allow to rest at room temperature until time to cook. Discard liquid. I recommend a charcoal grill to cook the steaks on, so have some charcoal ready to cook.

5 minutes prior to cooking, season both sides of the steak with the salt, pepper, and umami powder.

Cook steak on the grill 2 minutes per side, cooking up to eight minutes. This will cook the steaks a medium-rare for about 1/2 inch thick steak. Allow steak to rest for 5 minutes.

I must say this was a delicious steak! You may want to test your salt tolerance, using more or less salt to season.

I also did a test where I seasoned on steak with all the ingredients except the umami and the other with the umami to see if there was any difference. Both were delicious in their own right!  The steak without the umami had a sweeter taste, the umami had a more savory flavor. I recommend both!

This was a great concoction, and I recommend you try it!

-The Pastor Chef

Homemade Chocolate Chip Cookies

1 cup brown sugar
1 cup sugar
1/2 cup butter
1/2 cup oil
2 eggs
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp vanilla
3 cups flour
2 cups milk chocolate chips

Preheat oven to 350. 

Combine brown sugar, white sugar, butter and oil until creamed. Add eggs, one at a time and vanilla. 
Sift baking soda, salt, baking powder and flour into a small bowl. Mix a cup of flour in at a time until well mixed.Add milk chocolate chips and stir in with a wooden spoon. The mixture will look crumbly, but that is how it is supposed to look.Roll into a ball the size of a walnut and placed on a greased baking sheet (or one lined with parchment paper). Bake for 8-10 minutes. 

These were probably the best homemade cookies I’ve ever eaten. Yes, they were that good.

 The recipe should yield: 3 1/2-4 dozen, depending how much dough you eat before you cook them.

-The Pastor Chef

Podunk Crab Sushi Roll

Sushi Rice
Crab Salad
Seaweed (nori)
1 Lemon
1 Orange
1 Tbsp Cream cheese
Smoked Salmon
Yum Yum Sauce
Teriyaki Sauce

Other optional items:
bamboo sushi rolling mat
plastic wrap

Before I begin on how I put the roll together, I wanted to share some links to how to prepare some of the ingredients for this roll:
Sushi Rice: Click Here
Spicy Crab Salad: Click Here
Yum Yum Shrimp Sauce: Click Here

The Smoked salmon, teriyaki sauce, lemons, cream cheese, and nori were all purchased and not homemade.

For those of you that follow my blog and my YouTube channel, you know I am from a small town in Alabama. So I decided to name my most recent roll: The Podunk Crab Roll!

I first began by cutting my lemons and oranges in half and then cut them into small wedges. You want them where they will fit in between each roll. After they are cut you can put them to the side.

Prepare sushi rice per instructions or how my recipe states it. Allow to cool to room temperature.

Take a sheet of sushi nori (if you have a full sheet consider cutting it in half or 3/4, however big you want your roll). Mine was about 3/4 sheet.

Wet your hands and place about 1/2 cup of rice on entire sheet of nori. Make sure its even and all the way to the edges. Turn the nori FACE DOWN on top of a bamboo sushi mat( that has been wrapped in plastic) where you should only see the seaweed.

Take a small handful of the crab salad mix and place a line toward the edge closest to you. Then spread out the cream cheese from edge to edge on the far side of the crab mix.

Roll the sushi with your bamboo mat (I’ll have a video on how this is done). Shape well.

Once shaped, place about six pieces of sliced smoke salmon on the top of the roll.

With a piece of plastic wrap, cover the roll and shape again (plastic should be removed from bamboo or have another that is not wrapped) with light pressure to mold the smoked salmon on the roll. Leave the plastic on.

Take a cold, wet, knife and slice in half, then cut into equal pieces. take mat again and shape. Pull all plastic off.

Take your orange and lemon wedges and fill in each sliced piece of sushi. Take your mat and shape one more time. Top with yum yum sauce and teriyaki sauce.

If you are having a little trouble visualizing the steps, I have supplied a video of a similiar roll that was made by a sushi chef. This hopefully will help you on how to roll and place items on top of the roll:

This roll is delicious! I hope you try it sometime.

-The Pastor Chef

Smoked Chicken Wings

3 lbs chicken wings
kosher salt
black pepper
garlic powder
smoked paprika
Weber© dry smoking rub
Coconut Aminos

About three hours before cooking the wings, place wings in a gallon zip loc bag and add about 1/3 cup of coconut aminos. This flavor is similar to Worcestershire sauce and is a healthier alternative.

After 3 hours have passed, place them on a large cutting board, with skin sides facing down. Sprinkle evenly the wings with about 2 tsp kosher salt 1 tsp black pepper, 2 tsp garlic powder, 1 tsp smoked paprika, and about 1/2 tbsp of the Weber dry smoking rub. Turn wings over and repeat.

Set grill or smoker to a temperature of 275 degrees. My wood of choice was hickory and apple wood. Place wings on grill and cook at 275 for one hour. After the wings have cooked for 1 hour, dampen or turn your heat down to about 250 and cook for another 30 minutes. Remove from grill and sprinkle about another teaspoon of the Weber smoking rub over the top of the wings.

They are delicious!

-The Pastor Chef

Be sure to follow my blog and also my YouTube page!

Teriyaki Panko Pork

4 pork loin chops (4 oz a piece)
1 tsp salt
1 tsp ginger
1 tsp garlic powder

Other ingredients:
1 cup cornstarch
1 cup Panko breadcrumbs
2 eggs
vegetable oil

Take chops and remove any excess fat that may be on the meat. sprinkle both sides with salt, ginger, and garlic powder. The amounts are approximate, so if you want to ad more or less you are welcome to do so.

In a pan, with a little vegetable oil (or avocado oil), sear the chops on both sides, until the chops are about 75% done. Depending on the thickness of your chops, it should take about 3 minutes per side.

Remove from heat and let cool enough to handle. Dredge the pork chops first in the cornstarch, making sure the entire chop is covered. Knock off any excess, and dredge in two eggs blended with about 1 tablespoon water. Let any extra egg drip off and dredge in Panko crumbs.

Take a pan and fill with vegetable oil to about 1/2 inch deep. Heat the oil to around 320 degrees and brown each pork chop on each side. This can take about 2-3 minutes, or flip every minute or so to prevent burning.

Slice the pork and plate. Add teriyaki sauce (either store bought or homemade) and serve.

This was a great dish! I hope you try it!

-The Pastor Chef

Links of interest:

The Pastor Chef’s Food Blog Website:https://thepastorchef.wordpress.com/

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