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Thread: The Cooking Thread

  1. #2041
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    what size are they? Jumbo as in 16-20/lb?

    If they're smaller I'd say mince them and make fried shrimp balls.

    I made these the other day and they were a massive hit.

  2. #2042
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    I feel like the easy answer would be a shrimp cocktail but that might be to easy for you. You can get some breadcrumbs and coconut flakes and make some coconut shrimp. Note I've never done this before but I've had some from someone else and it was amazing. I'm planning on doing it one day I just don't eat/cook shrimp that often.
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  3. #2043
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by sonnyboy11 View Post
    Need some help guys... I've got a about 1 lbs of thawed, jumbo shrimps I gotta cook off- suggestions?
    I have a recipe at home I just love. I wish I had it here to type verbatim. Basically, briefly sautee minced ginger, garlic, and jalepeno; add heavy cream and shrimp and sautee til shrimp are done; season with salt and white pepper and garnish with cilantro leaves. I hope I have not left anything out.

    And then there's Stir-Fried Shrimp with Bacon, Mint, and Chiles

  4. #2044
    Member disgustipated's Avatar
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    Default Re: The Cooking Thread

    New Orleans BBQ shrimp.


    1 lb jumbo shrimp ( with heads and unpeeled )
    1/2 cup Worcestershire sauce
    2 tablespoons fresh lemon juice (about 2 lemons)
    2 teaspoons ground black pepper
    2 teaspoons cracked black pepper
    2 teaspoons Creole seasoning
    1 teaspoon minced garlic
    1 1/2 cups (3 sticks) cold unsalted butter, cubed
    French bread as accompaniment


    In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

    I also slice one lemon in wheels and add to the skillet while cooking.
    Last edited by disgustipated; 12-17-2012 at 11:11 AM.
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  5. #2045
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    I have a recipe at home I just love. I wish I had it here to type verbatim. Basically, briefly sautee minced ginger, garlic, and jalepeno; add heavy cream and shrimp and sautee til shrimp are done; season with salt and white pepper and garnish with cilantro leaves. I hope I have not left anything out.
    please post details later.

  6. #2046
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    You should make a boatload of dim sum.
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  7. #2047
    old school sonnyboy11's Avatar
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    Default Re: The Cooking Thread

    You guys are pretty awesome- thanks! I'm considering all your suggestions. They all sound great.
    Steve Winwood| Nick Cave and the Bad Seeds| Nick Cave and the Bad Seeds| Echo and the Bunnymen| Echo and the Bunnymen| Paul McCartney| Foxygen| FYF Fest| NIN/Soundgarden| Elvis Costello| Swans| Buzzcocks| King Crimson| Elton John| Kasabian| Massive Attack| Massive Attack| Slowdive| Tame Impala| DFA 1979| Fleetwood Mac| A Winged Victory for the Sullen

  8. #2048

    Default Re: The Cooking Thread

    Get some scallops and make some awesome ceviche. I also love to cook shrimp in a sauce made from sriracha, honey, garlic, ginger, butter and orange juice and have it with some bread to mop up the sauce.

    I'm making a killer dinner for someone who made a nice dontation to my Movember fundraising.

    Crab and artichoke dip with pita triangles
    French onion soup
    Duck a l'orange with potato au gratin and roasted root vegetables
    Apple and pear tart tatin
    06,11,12,13,14(1+2)

  9. #2049
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    I've had lightly seasoned small shrimp served inside of half cut avocados. Not sure on a receipe, but the contrast in flavors was memorable.
    Whiskey Sour

    2 oz blended whiskey
    Juice of 1/2 lemon
    1/2 tsp powdered sugar
    1 cherry
    1/2 slice lemon

    Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.

  10. #2050
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    I went to a white elephant gift exchange tonight and came back with a really awesome looking cookbook with regional recipes from all throughout the US. I'm going to try the southern shrimp-stuffed eggplant soon.
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  11. #2051
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    I have a recipe at home I just love. I wish I had it here to type verbatim. Basically, briefly sautee minced ginger, garlic, and jalepeno; add heavy cream and shrimp and sautee til shrimp are done; season with salt and white pepper and garnish with cilantro leaves. I hope I have not left anything out.
    [/URL]
    I just did this the other night but substituted parsley since I had no cilantro, used thai chile instead of jalapeno. Came out incredible.
    I'm itching to do this with the cilantro though.

  12. #2052
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    cool. the actual recipe is slightly more involved than I remembered.

    olive oil
    12 cloves garlic, crushed
    16 jumbo shrimp, peeled and deveined
    3 tbsp grated ginger root
    2 tbsp minced shallots
    1/2 c white wine
    1/4 c seafood stock (I use bottled clam juice, so sue me)
    1/4 c heavy cream
    4 tbsp minced jalepenos
    1/4 c cilantro
    7 tbsp unsalted butter, softened, in 1 tbsp pieces
    salt and white pepper to taste
    juice of 1-2 limes to taste

    In a saute pan large enough to hold shrimp in one layer, add just enough olive oil to cover the bottom. Add garlic and whole jalepeno. Brown on all sides over high heat, turning often to preven burning. Remove with a slotted spoon and discard.

    Add shrimp, ginger, and shallots, tossing and stirring to coat with oil. Continue to saute about 45 secs or until shrimp begin to turn opaque. Drain off oil.

    Deglaze pan with wine and continue to toss shrimp over high heat until wine almost evaporates.

    Add seafood stock and cream and cook over high heat until reduced by 1/3. Add chopped jalepenos and cilantro and immediately stir in butter 1 tbsp at a time.

    Remove from heat; add salt, pepper, lime juice.

    From "Gulf Coast Cooking" by Virginia Elverson.

  13. #2053
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    That's a ton of garlic for a pound of shrimp.

    It's close to a tequila shrimp recipe I've done a few times (in place of the white wine). However that browning is a whole jalapeno is a bit odd.

    I'm going to give half measure of that recipe a go tomorrow.

    Nobody uses real seafood stock. I sometimes use chicken stock with a lil pinch of shrimp bullion, but only for a large recipe.
    Last edited by jackstraw94086; 12-19-2012 at 12:07 AM.

  14. #2054
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    The garlic and the whole jalepeno just flavor the oil.

  15. #2055
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    I think this will be my Christmas roast: http://www.foodandwine.com/recipes/p...michael-pirolo



    mmmmmmmmmmmmm pork belly mmmmmmmmmmmmm
    So I ordered a whole pork belly online. It showed up yesterday. Damn that thing is huge.

  16. #2056
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    So I ordered a whole pork belly online. It showed up yesterday. Damn that thing is huge.
    Damn! That is a quite a recipe. I request pictures. Raw, cooked, whatever.

    Also I quite love their note: "Because pork belly can be a very fatty cut, be sure to ask your butcher for one that is very meaty, at least 50 percent lean."



    I just got a fresh half ham and am going to bake it this weekend because I will actually have time. I am planning Baked Fresh Ham with Roasted Apple and Almond Salad which I know nothing about but sounds great. Any thoughts?
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  17. #2057
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    I ordered mine online (www.valleygame.com). I emailed them beforehand quoting them that exact '50% lean' line. They gave me enough assurance that I went ahead and ordered.

    I expect the roast cooks down a lot and much of that fat will melt off.

  18. #2058
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Curious - is there a particular reason you ordered from them instead of a local butcher?
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  19. #2059
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    butcher?

    the nearest decent (non-supermarket) butchers are at least a 30 min drive. so drive there, tell them what i want, hope they can get it, have them order it, have them call me when it comes in, drive there again and pick it up.


    That, or click, click, click.

    plus it's berkshire pork, which i wanted, no idea if the local guys would get that.
    Last edited by TomAz; 12-19-2012 at 02:28 PM.

  20. #2060
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Man, Arizona is messed up.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  21. #2061
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    You could just call them in the first place and save yourself a drive. Most pork these days is Berkshire and honestly I doubt you could taste the difference between that and Duroc, Yorkshire or any other breed. Not to mention that wanting lean Berkshire pork belly seems contradictory.

    Edit: I guess I was thinking of Hampshires when I was talking about most pork these days
    Last edited by stinkbutt; 12-19-2012 at 02:52 PM.
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  22. #2062
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    that looks so tasty!

    i'm making a pound cake for the first time tonight. any tips? also, i like pound cake plain, but what goes well with pound cake all you fruit eaters out there, cherries? strawberries? i'm going to pick up some whipped cream too; it's for a holiday potluck at work tomorrow.
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  23. #2063
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Berries are out of season but yeah, pretty much any berry compote goes well. And I'd make the whipped cream, it's a negligible amount of effort and waaaaaaaay better than those weird chemically-stabilized store-bought aerosol cans.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  24. #2064
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    thanks for the tip, do i need nitrous to do that? or is it kind of like meringue?
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  25. #2065
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by miscorrections View Post
    Man, Arizona is messed up.

  26. #2066
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    Last night I had some friends over and made jambalaya. Other than the bull about the prep time (with that much chopping and seasoning, you're pretty quick to get it all done in 15) it was a great recipe. One friend was allergic to shellfish so I just increased the chicken and sausage, and I browned both beforehand to lessen the cook time, as I read that the rice got mushy if cooked for the full length suggested. Will be making it again.
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  27. #2067
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by bmack86 View Post
    One friend was allergic to shellfish
    Never invite this friend to jambalaya ever again. Or anything else.

  28. #2068
    zeezus amyzzz's Avatar
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    Default Re: The Cooking Thread

    Ivy, do you have a blender? Just whip up the heavy cream until it becomes whipped cream.

    And pork belly looks GROSS.
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  29. #2069
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    Working with restrictions is fun (and I'm in a mountain town in winter where the shrimp isn't particularly fresh, but we have a smokehouse that makes their own Andouille sausage.)

    But I'm excited to try the recipe again with either shrimp or, if I have time to go fishing and have a decent catch come spring, fresh crawfish.
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  30. #2070
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by chairmenmeow47 View Post
    thanks for the tip, do i need nitrous to do that? or is it kind of like meringue?
    You only need the nitrous canisters if you intend to serve it with an aerosol can. Otherwise, just use a hand mixer (or if you have strong arms/wrists, just a whisk) to beat the cream until it forms peaks. Add powdered sugar to taste - I personally like my whipped cream sans sugar, but I know most people prefer sweetened.

    Quote Originally Posted by amyzzz View Post
    Ivy, do you have a blender? Just whip up the heavy cream until it becomes whipped cream.

    And pork belly looks GROSS.
    I can't imagine making whipped cream in a blender, that seems crazy. And you are DEFINITELY crazy for thinking pork belly is gross. Pork belly is amazing.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

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