The Origins of Tie-Dye: A Recipe Inspired by Combe Fromage

Combe fromage, also known as Combe de France, is a region in the Pacific that has been famous for its unique dyeing process. This technique uses annatto seeds, which are derived from the achiote tree, to give clothes and fabrics their characteristic reddish-orange hue. The annatto seeds are mixed with orange juice, garlic, and other spices to create a vibrant color that is both natural and visually striking. This technique has been used for centuries in Combe fromage and has become an iconic part of the region's cultural identity.

The inspiration behind our tie-dye recipe comes from this traditional method of dyeing. We have taken the essence of Combe fromage and adapted it to create a modern twist on this ancient technique. By using a combination of natural ingredients, including annatto seeds, orange juice, garlic, salt, cumin, and pepper, we have created a unique and eye-catching color palette that is sure to turn heads.

Cooking with Passion: A Love for the Ocean

When it comes to cooking, there's nothing quite like fresh seafood. The ocean provides us with an endless supply of delicious and nutritious ingredients, from fish and shellfish to crustaceans and more. In this recipe, we're using a beautiful snapper as our main ingredient, which is carefully selected for its freshness and quality.

To prepare the fish for cooking, it's essential to check its freshness. We look for signs such as clear eyes, a firm texture, and a pleasant smell. The slime on the fish should be minimal and shouldn't have an overpowering odor. By choosing fresh ingredients, we can ensure that our dish is not only delicious but also safe to eat.

Cutting and Preparing the Fish

Once we've selected our fish, it's time to cut and prepare it for cooking. We start by cutting along the line of the scales, leaving as much meat as possible intact. This will help us to preserve the integrity of the fish and keep it moist during cooking. Next, we carefully remove the spine and any internal organs, taking care not to damage the delicate flesh.

To finish preparing the fish, we salt it generously and then season it with our signature red sauce. The sauce is made by combining annatto seeds, orange juice, garlic, and spices in a bowl. We take a little of this sauce and apply it to the green side of the fish, making sure to cover it evenly.

Grilling the Fish

Now that our fish is prepared, it's time to cook it over an open flame. We place the fish on the grill, carefully balancing it so that it doesn't touch the hot surface. As we wait for the fish to cook, we can smell its aroma wafting through the air, tantalizing our taste buds and building anticipation.

As the fish cooks, we take a moment to admire its appearance. The red sauce has given it a beautiful sheen, and the green sauce is adding a pop of color to its delicate flesh. We can't wait to take a bite and experience the full flavor of this exquisite dish.

The Final Touches

Once our fish is cooked, we carefully remove it from the grill and serve it with a side of fresh greens. The tail meat is particularly tender and flavorful, making it the perfect addition to this recipe. To finish, we sprinkle a pinch of cumin and pepper over the top, adding a subtle depth to the dish.

And so, our tie-dye-inspired fish recipe comes together in a delicious and visually stunning way. Whether you're cooking for a special occasion or simply looking for a new challenge in the kitchen, this recipe is sure to impress. By combining natural ingredients with a little creativity and flair, we can create dishes that are not only tasty but also beautifully presented.

Tips and Variations

One of the best things about this recipe is its flexibility. Feel free to experiment with different ingredients and flavor combinations to make it your own. For example, you could add some fresh herbs like parsley or basil to the sauce for added depth, or try using a different type of fish altogether.

If you're looking for an extra burst of color in your dish, try adding a few drops of food coloring to the sauce. This will give it a more vibrant hue and make it stand out even more on the plate. And if you want to get really adventurous, why not try using a little bit of turmeric or paprika to add some warmth and spice to the dish?

The End Result

After carefully preparing the fish and cooking it over an open flame, we are finally ready to taste the fruits of our labor. The result is a beautiful and delicious dish that is sure to impress even the most discerning palates. With its unique color palette and bold flavors, this recipe is truly one-of-a-kind.

As we take our first bites, we can't help but feel a sense of pride and accomplishment. We've created something truly special, using natural ingredients and a little bit of creativity to bring it all together. And as we savor the taste of this exquisite dish, we know that it will stay with us for a long time to come.

Bon appétit!

"WEBVTTKind: captionsLanguage: enI am Gabriella Kamala I have a restaurant in Mexico City called home drama I have a restaurant in San Francisco called Carla and I am now gonna make a very traditional pescado a la playa it's an open butterflied fish made usually with white fish that I am gonna rub red chili sauce on one side and then I'm gonna make a very light green more sort of Italian influence green sauce that is not spicy on the other side it's become a staple if once I'm at and it's something that you can make it home if you have a good grill I am gonna tell you a secret this is the first time I make this cabaletta yet without the grill basket so let's see how it goes so we're gonna start with the red sauce and the difficult process of the red sauce is that you have to rinse these chilies and soak them it's as chena cascavel it's called customers rattle because it rattles I am going to do stem days before our soap rub so what we're gonna do is we're gonna put them all together you can let them soak before you cook them and I'm gonna just immediately bring them to a simmer here so we want them to be soaked so that they're a little bit softer and easier to blend mostly we're gonna blend these Chile's with all of these ingredients we're gonna put them in a normal high potency wonder and that's gonna be our sauce for the red side of the fiscal on earth I am while the Chile's for the red sauce are soaking we're gonna make the green sauce I wanted to make a green sauce that would be an alternative for people who wouldn't want to eat spicy food or who just wanted to have a combination of flavors instead of only the red chili sauce which is a traditional way of making the fellow that idea our green sauce is made of fresh parsley so we're gonna put our parsley in the blender four cloves of garlic this is cumin and then pinch of cumin in here teaspoon of salt and I'm gonna put 1/2 a cup of olive oil third if this is inspired in an Italian sense of a today and here we go this is ready this is beautiful so it's a really bright green sauce and I always like to taste for salt all right you usually satisfy there has also capers in lime and anchovies but this is the base for any sounds of Italy that you can eat with okay so after I finish taking everything out we're gonna rinse this and when I use it for the red sauce so here we have our Chile's that have been soaked Chile ancho in the Santa Roja there are different ways in which to make it we have a recipe from get ladle from the part of the Pacific that inspired gan - ramat which there's a beach actually called Combe fromage so that's where our inspiration for this tie-dye recipe comes from and that part of the Pacific what they use is a little bit of a shield thing which is the annatto seed it just gives it color to clothes then a little bit of orange juice half an onion I am going to put salt but a pinch of cumin also pepper in this one in torino 1/2 a cup of olive oil garlic I'm so happy we're making this recipe it's my favorite and it's also like super endearing that it's how compromise became statements to the world now you have to tell Alitalia in every restaurant and if you didn't need it anywhere other than in a shack on the beach and we're done here we go so here we have our red sauce and our green sauce that will turn the fish into the traditional conglomerate ricotta pie yeah okay so now we're gonna go to the very exciting part of getting the fish ready the freshness of the fish is first of all you see the eye and it has to be clear even though the black part is grayish and then you need to make sure that doesn't stink and it doesn't I mean it's always a little bit slimy but if the slime doesn't smell too intensely and also it feels clean then then it's fresh this is a very nice snapper here we have it and I'm gonna open it up I'm gonna put it on the board you want to make sure that you're cutting and leaving the line of the scales intact so that you can actually cut through the whole fish because what's gonna keep it together is this part that has been cut so it's gonna be kept together with a very little bit here cut into it without destroying it much you need to sort of be do it on the side okay you really always like let's open it and now we're gonna cut the other side get as much meat as you can and then what you're gonna do is you're gonna take this part powered over the spine like this little lady oh okay okay so it's counterintuitive you need a cut from the top down cut the belly open take out the sign of the fish take that out and you open it up cut the head I also don't want you to be intimidated at home you can have like only one of the fillets you can have different fillets and you can put like a little bit of the red in a little bit of the green sauce on each fillet and put it on the grill it's very challenging to cook a whole fish before we cook it I am going to salt it what we're gonna do now is I'm gonna use the red sauce first I sort of take the middle greenside very garlicky it smells really delicious you don't want to put too much sauce because it will just be a waste but you do want it to be nice and tasty so now what we're going to do it I'm gonna take it to grill it we will cook it for like 15 to arrange that smells good this is the first time I make this color that I get without a basket well this is gonna be a difficult operation that I'm going to perform it's gonna be good they're just gonna fix messy I mean the fish is really good it's really good meat but it's gonna be messy usually if you have the basket or their little grill basket or the what we use England Ramat usually then you just have everything stick together hopefully like this and then we're leaving a little tail there so they can actually see the whole fish okay so here you have this very homemade biscuit Alitalia so it's really challenging because to flip a whole fish that's already been open and but if I did it today anybody can do it at home I promise you as long as you have a good fresh fish and you make these two sauces that you saw how I made they're easy you could put a little bit more sauce and put it under the grill just so it looks more beautiful but I want to try this because it's gonna be interesting quite delicious I'm gonna make a buckle a little bit of the green a little bit of the red and I like the meat from the tail because it's the softest paint and I am gonna do green shot from the book and this is a troll huh mmm it's good the only thing we would need are refried black beans and fresh meat Sophia but these come visit like don't go mad we have that fish coming out of the grill all day and it's a true experience I have it there we're go to the beach go to the beach in Mexico and ask for a piss gonna tell ya you won't get the green toss but you look at the rent for the recipe click the link and the description below youI am Gabriella Kamala I have a restaurant in Mexico City called home drama I have a restaurant in San Francisco called Carla and I am now gonna make a very traditional pescado a la playa it's an open butterflied fish made usually with white fish that I am gonna rub red chili sauce on one side and then I'm gonna make a very light green more sort of Italian influence green sauce that is not spicy on the other side it's become a staple if once I'm at and it's something that you can make it home if you have a good grill I am gonna tell you a secret this is the first time I make this cabaletta yet without the grill basket so let's see how it goes so we're gonna start with the red sauce and the difficult process of the red sauce is that you have to rinse these chilies and soak them it's as chena cascavel it's called customers rattle because it rattles I am going to do stem days before our soap rub so what we're gonna do is we're gonna put them all together you can let them soak before you cook them and I'm gonna just immediately bring them to a simmer here so we want them to be soaked so that they're a little bit softer and easier to blend mostly we're gonna blend these Chile's with all of these ingredients we're gonna put them in a normal high potency wonder and that's gonna be our sauce for the red side of the fiscal on earth I am while the Chile's for the red sauce are soaking we're gonna make the green sauce I wanted to make a green sauce that would be an alternative for people who wouldn't want to eat spicy food or who just wanted to have a combination of flavors instead of only the red chili sauce which is a traditional way of making the fellow that idea our green sauce is made of fresh parsley so we're gonna put our parsley in the blender four cloves of garlic this is cumin and then pinch of cumin in here teaspoon of salt and I'm gonna put 1/2 a cup of olive oil third if this is inspired in an Italian sense of a today and here we go this is ready this is beautiful so it's a really bright green sauce and I always like to taste for salt all right you usually satisfy there has also capers in lime and anchovies but this is the base for any sounds of Italy that you can eat with okay so after I finish taking everything out we're gonna rinse this and when I use it for the red sauce so here we have our Chile's that have been soaked Chile ancho in the Santa Roja there are different ways in which to make it we have a recipe from get ladle from the part of the Pacific that inspired gan - ramat which there's a beach actually called Combe fromage so that's where our inspiration for this tie-dye recipe comes from and that part of the Pacific what they use is a little bit of a shield thing which is the annatto seed it just gives it color to clothes then a little bit of orange juice half an onion I am going to put salt but a pinch of cumin also pepper in this one in torino 1/2 a cup of olive oil garlic I'm so happy we're making this recipe it's my favorite and it's also like super endearing that it's how compromise became statements to the world now you have to tell Alitalia in every restaurant and if you didn't need it anywhere other than in a shack on the beach and we're done here we go so here we have our red sauce and our green sauce that will turn the fish into the traditional conglomerate ricotta pie yeah okay so now we're gonna go to the very exciting part of getting the fish ready the freshness of the fish is first of all you see the eye and it has to be clear even though the black part is grayish and then you need to make sure that doesn't stink and it doesn't I mean it's always a little bit slimy but if the slime doesn't smell too intensely and also it feels clean then then it's fresh this is a very nice snapper here we have it and I'm gonna open it up I'm gonna put it on the board you want to make sure that you're cutting and leaving the line of the scales intact so that you can actually cut through the whole fish because what's gonna keep it together is this part that has been cut so it's gonna be kept together with a very little bit here cut into it without destroying it much you need to sort of be do it on the side okay you really always like let's open it and now we're gonna cut the other side get as much meat as you can and then what you're gonna do is you're gonna take this part powered over the spine like this little lady oh okay okay so it's counterintuitive you need a cut from the top down cut the belly open take out the sign of the fish take that out and you open it up cut the head I also don't want you to be intimidated at home you can have like only one of the fillets you can have different fillets and you can put like a little bit of the red in a little bit of the green sauce on each fillet and put it on the grill it's very challenging to cook a whole fish before we cook it I am going to salt it what we're gonna do now is I'm gonna use the red sauce first I sort of take the middle greenside very garlicky it smells really delicious you don't want to put too much sauce because it will just be a waste but you do want it to be nice and tasty so now what we're going to do it I'm gonna take it to grill it we will cook it for like 15 to arrange that smells good this is the first time I make this color that I get without a basket well this is gonna be a difficult operation that I'm going to perform it's gonna be good they're just gonna fix messy I mean the fish is really good it's really good meat but it's gonna be messy usually if you have the basket or their little grill basket or the what we use England Ramat usually then you just have everything stick together hopefully like this and then we're leaving a little tail there so they can actually see the whole fish okay so here you have this very homemade biscuit Alitalia so it's really challenging because to flip a whole fish that's already been open and but if I did it today anybody can do it at home I promise you as long as you have a good fresh fish and you make these two sauces that you saw how I made they're easy you could put a little bit more sauce and put it under the grill just so it looks more beautiful but I want to try this because it's gonna be interesting quite delicious I'm gonna make a buckle a little bit of the green a little bit of the red and I like the meat from the tail because it's the softest paint and I am gonna do green shot from the book and this is a troll huh mmm it's good the only thing we would need are refried black beans and fresh meat Sophia but these come visit like don't go mad we have that fish coming out of the grill all day and it's a true experience I have it there we're go to the beach go to the beach in Mexico and ask for a piss gonna tell ya you won't get the green toss but you look at the rent for the recipe click the link and the description below you\n"