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try something new.
tell us all about it. pictures are welcome. if you don't have pictures, that's good too.
come wid it.
tell us all about it. pictures are welcome. if you don't have pictures, that's good too.
come wid it.
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Re: adventures in cooking ...
OK, I'll step up...I'm going to try and make escovitch snapper tonight. The plan so far is to clean and wash the fish in lime juice and rinse with water, pat dry, sprinkle inside and out with salt.
Now some people lightly powder the fish with flour at this point, before frying. I'd like to hear opinions on whether I should do this or just fry the seasoned fish.
The other thing I'd like to hear someone weigh in on is the escovitch sauce. I'm thinking of boiling some vinegar with pimento berries/allspice, scotch bonnet peppers, carrot and onion. Do I need to add anything else, like salt or sugar to the sauce? -
Re: adventures in cooking ...
dry the fish with clean paper towels before you season it. make the oil in the pot heat properly. the surface will sort of shimmer when it's really hot. otherwise, things sound fine.Comment
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Re: adventures in cooking ...
I cooked Chinese clay pot chicken last night. It very easy and came out divine but no one is here to share it with. In a little while I'll make a plate and have it with some Taylor's port vintage wine.
cut up 1/2 skinless chicken breast, 6 chicken wings cut in half marinated in 1/4 cup sesame oil, lemon pepper salt,and soy sauce. Set aside. Soak 6 spiitate(sp?) mushroom in hot water for 15 mins. Heat deep pan with olive oil and cook chicken pieces. Sprinkle a little soy sauce over chicken while it is cooking.
After mushrooms are soaked, cut off stalk and discard. Do not discard mushroom liquid. Wash 1 2/3 cup of jasmine rice then cook rice, using 1 1/2 cup of the mushroom liquid. Cook over low heat for 7-10 mins; then stir in the mushroom and the chicken. Make a paste using chili sauce, sesame oil, grounded ginger and lemon juice and stir it into the chicken rice mix. Turn heat way low and let it simmer for 10 more mins. Turn off heat and let it sit for 15 mins.
Serve with a glass of Taylor's vintage port wine... my choice wine of the moment.Comment
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Re: adventures in cooking ...
the "spittake' mushrooms: are those the dried ****ake mushrooms? caz fresh ****ake mushrooms don't need to be soaked and the flavour is not as intense as the dried ones.
dear lord please don't let the board censor out s h i t a k e mushrooms.
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Re: adventures in cooking ...
Just got done making some Shrimp and Corn Chowder and it is oh so good. Been having a craving for chowder lately and thought I'd give it a try today and glad I did. It hit di spat.Comment
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Re: adventures in cooking ...
Are you willing to share your recipe with us?Comment
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Re: adventures in cooking ...
Absolutely gourmet. Here goes; I skipped all the stuff about garnishing and used fat free half and half.
Ingredients
1 tablespoon(s) margarine or butter
1 tablespoon(s) olive oil
3 medium carrots, coarsely chopped
1 large onion, coarsely chopped
1 stalk(s) celery, coarsely chopped
2 package(s) (10 ounces each) frozen whole-kernel corn
2 can(s) (14 1/2 ounces each) chicken broth
2 teaspoon(s) sugar
1/2 teaspoon(s) salt
1/2 teaspoon(s) dried thyme
1/8 teaspoon(s) ground red pepper, (cayenne) add more as needed
1 3/4 pound(s) medium shrimp
1/2 cup(s) half-and-half or light cream
Chopped fresh thyme leaves for garnish
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Directions
1. In 5-quart Dutch oven or saucepot, melt margarine or butter with olive oil over medium heat until hot. Add carrots, onion, and celery, and cook until vegetables are tender, about 15 minutes, stirring often.
2. Reserve 1 1/2 cups corn. Add remaining corn to Dutch oven; stir in chicken broth, sugar, salt, thyme, ground red pepper, and 2 cups water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
3. Meanwhile, shell and devein 20 shrimp, leaving tail part of shell on, for garnish. Shell and devein remaining shrimp, then slice each horizontally in half; set aside.
4. Cook shrimp for garnish: In 2-quart saucepan, heat 2 inches water to boiling over high heat. Add the 20 shrimp; heat to boiling. Reduce heat to low; cook 1 minute or until shrimp turn opaque throughout. Drain; keep warm.
5. In blender at low speed, with center part of cover removed to allow steam to escape, blend soup in small batches until very smooth. Pour soup into large bowl after each batch.
6. Return blended soup and reserved corn to same Dutch oven; stir in half-and-half. Heat soup over medium heat until hot, stirring occasionally. (Do not boil.) Add sliced shrimp and cook 5 minutes longer or until shrimp turn opaque throughout.
7. To serve, spoon chowder into 10 bowls; garnish each with 2 whole shrimp. Sprinkle with fresh thyme.
Courtesy of Good HousekeepingComment
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