You guys are pretty awesome- thanks! I'm considering all your suggestions. They all sound great.
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
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.
2 oz blended whiskey
Juice of 1/2 lemon
1/2 tsp powdered sugar
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.
cool. the actual recipe is slightly more involved than I remembered.
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.
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.
The garlic and the whole jalepeno just flavor the oil.
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?
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.
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.
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.
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.
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.
Ivy, do you have a blender? Just whip up the heavy cream until it becomes whipped cream.
And pork belly looks GROSS.
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.
I think it's a fine recipe with Bryan's modification of cooking the meat first (as would befit Cajun-style jambalaya) but throwing raw chicken in there that late is not something I would do. And it's being picky but Cajun-style jambalaya shouldn't have tomatoes.
I recently realized I could make jambalaya and made a batch. My rice didn't get done but we figured that was the fault of the (old, old) rice not anything else. Second time through with freshly bought rice and everything turned out great.
I made up the recipe. I used fresh Andouille sausage because the meat market near me [cough, cough] makes their own. I figure next time I make it I should add some shrimp; I have not thus far because I am not the biggest fan of the shrimps.
[makes about 12 servings; needs very large pot]
2 t vegetable oil or butter
1# fresh andouille sausage
1.5# boneless, skinless chicken breast, cut into 1" pieces
Spice blend to rub on chicken (see below)
2 small Spanish onions, diced
3 stalks celery, diced
2 green peppers, diced
6 cloves garlic, diced
28 oz diced tomatoes (fresh is great)
1 t Cayenne pepper
1 t black pepper
1/2 t white pepper
1 t oregano (dried)
1 t thyme (dried)
1 t parsley (dried)
salt to taste
1.5 C red beans (canned kidney OK, drain)
5 C chicken broth
2 C uncooked rice
Spice blend: equal amounts of
Smoked paprkia, white pepper, celery salt.
Heat oil in large dutch oven over low to medium low heat. Cook sausages until done [~20 minutes].
Remove sausages and set aside to cool. When cool slice.
Turn up heat to medium low, add more oil if necessary. Add onion and celery and saute for
a few minutes before adding green pepper and garlic. Cook until it starts to reduce. 15-20 minutes.
Add seasoned chicken pieces and cook until done.
Add diced tomatoes, cayenne pepper, black pepper, white pepper and dried herbs.
When heated through add cooked and sliced sausage. Add red beans.
When heated through add broth and rice. Bring to a boil, reduce heat and cover.
Simmer until the rice absorbs the liquid and is cooked through, 25 minutes or longer.
Stir as little as possible while avoiding burning on the bottom.
Add more broth if necessary.
The tomatoes didn't seem to add anything really. However, I am guessing that the name does not necessarily match up, as the recipe looks very similar to yours, John. Beans are an interesting addition.
And yeah, I think browning the meat is pretty essential for it. It make the sausage much easier to slice as well, but I was using fresh, uncooked sausage, which would break the skin if cut before cooking.
Thanks for the recipes guys. Good discussion, too. Appreciate it.