The Food Schtick

The Food Schtick Just me cooking whatever I want

My first time ever making Sablefish. Omg! Amazing stuff. I didn’t have the ingredients needed to make what I found onlin...
08/22/2026

My first time ever making Sablefish. Omg! Amazing stuff. I didn’t have the ingredients needed to make what I found online so I made my own sauce

Pan Fried Sablefish with Tarragon Vinegar Mushroom Sauce

Prep
- Wash and dry Sablefish
- Salt non-skin side of Sablefish with a pinch of salt, then cut into 2 pieces
- Heat up skillet on medium high on stove with avocado oil liberally coating the pan

Cooking the Fish
- Fry fish skin side down 4 min skin side
- Flip and cook 2 minutes, then spoon grease onto sides to get them done
- Take fish out of pan

Making the sauce
- Turn heat down to low
- In the oil in the pan, add 2-3 tbsp oyster sauce, 1 tsp garlic powder, 1/2 tsp old bay, 1/2 tsp oregano, 1/2 tsp basil, 1-2 tsp tarragon vinegar, splash Worcestershire sauce, splash lime juice, can of partially drained mushrooms
- Heat through

Pour sauce over Sablefish

Enjoy (a lot)!

04/04/2026

Today, I’m going to make low carb provolone ravioli. The dish will have provolone slices as the ravioli shells, baked until cooked enough, then assembled with ricotta, prosciutto and spices, then baked some more. I’ll then pour a saffron infused vodka sauce over it. This is my own recipe I’m trying, so wish me luck that it works! 💖

If it does, I’ll add some pictures and the full recipe here. No video yet. Want to make it twice before I record it.

03/26/2026

A Reverse Omelette starts with shredded, sliced, or grated cheeses in a pan with oil on the stove until it starts turning crispy, then crack two eggs into the cheese. Wait a minute, then fold the cheese over. Cook another minute or so, flipping once or twice.

The cheeses can be any that melt well such as Mozzarella, Parmesan, and so on. I used Oaxaca, Mozzarella, and Romano cheeses in mine. Placed the cheeses into a round shape in the frying pan with about 1 to 1 1/2 cups total for all the cheeses together. I eyeballed how thick I wanted it to be.

The best thing about this recipe is that the cheese stays warm much longer than a traditional omelette so there’s no need to rush eating it

Obsessed with these Low Carb Mozzarella & Pepperoni sandwiches for weeks now. Here’s the recipeSandwich Ingredients:• 1 ...
03/17/2026

Obsessed with these Low Carb Mozzarella & Pepperoni sandwiches for weeks now. Here’s the recipe

Sandwich Ingredients:
• 1 cup shredded mozzarella or 6 mozzarella slices
• 1/2 cup Parmesan or Asiago
• 6 large thin-sliced pepperoni (I got mine from HEB grocery store deli)
• Oregano
• Red pepper flakes

On a 9x5 baking pan, line parchment paper. Heat oven to 350 degrees Fahrenheit

Sandwich Assembly:
1. Lay down the shredded mozzarella or mozzarella slices into a rectangular shape on the baking sheet about an inch or more from each pan side. Try to place the mozzarella as evenly as possible (see image 3)
2. Put the Parmesan or Asiago on top of the mozzarella, again as evenly as possible
3. Put the 6 pepperoni over the mozzarella so that all 6 are on their own section of the rectangle
4. Season with oregano and red pepper flakes. Use your own judgement on how much to put
5. Put into the over for 20-25 minutes. At 20 minutes, start checking on when to shut off the oven. The cheese needs to be golden on the edges and pepperoni done.
6. Shut off the oven and keep the pan in the oven 10 more minutes
7. Take out of the oven to rest another 10 minutes

To serve, take off the pan and flip it. Now, fill with whatever toppings you’d like in it. I spread mayo on it, then prosciutto, then dill sandwich pickles, then baby spinach. A prior version, I used peppered turkey rather than prosciutto. Cut the sandwich into however you want to eat it.

Depending on crunchiness versus pliability, I have also rolled the sandwich like a wrap one before cutting it. See example (image 1)

Yummy! Enjoy 😊

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