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Ric
Bayou Bum
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21st Post Fri Jan 11th, 2008 05:12 am | |
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| crawfish
____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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Ric
Bayou Bum
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22nd Post Fri Jan 11th, 2008 05:18 am | |
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klh6656 wrote: Texie wrote: Fajitas and all the fixins tonight. Tomorrow night it's sea scallops and green bean almadine.
How do you make your scallops? I've never even eaten one but they look interesting... :)
Remember when you get started with scallops that there is a difference between bay scallops and sea scallops... I like them both, but there are different textures.. and tastes...
Tender sea scallops marinated in a honey-lime marinade are broiled to perfection in this simple recipe. Serve alongside steamed rice and stir-fried vegetables for an elegant meal.
Honey-Broiled Sea Scallops
1 pound sea scallops
3 tablespoons lime juice
1 tablespoon vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1/4 teaspoon ground ginger
2 tablespoons sesame seeds
- Combine lime juice, oil, honey, soy sauce and ginger in a medium bowl. Add scallops and toss to coat. Cover and refrigerate for 1 hour, stirring occasionally.
- Preheat broiler. Spray a shallow baking pan with vegetable cooking spray.
- Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on prepared pan and broil 4 to 6 inches from source of heat for 2 to 3 minutes. Turn and baste with reserved marinade and continue cooking 2 to 3 minutes or until opaque throughout. Discard remaining marinade. Place sesame seeds on wax paper and roll each skewer over seeds to evenly coat scallops. Serve immediately.
Makes 4 servings.
Sea scallops are baked with butter and basil and parsley.
INGREDIENTS:
- 2 pounds fresh sea scallops
- 1/2 cup butter
- 3 tablespoons finely chopped parsley
- 1 1/2 teaspoons dried leaf basil, crumbled
- 1 teaspoon salt
- 1/4 teaspoon pepper
PREPARATION:
Wash sea scallops in cold water; put on paper towels and pat with paper towels to dry thoroughly. Place sea scallops in a large, lightly buttered baking dish in a single layer; dot with butter. Sprinkle sea scallops with parsley, dried basil, salt, and pepper. Bake at 350° for 5 minutes; stir to coat with butter and herbs and bake an additional 20 minutes
and here's one for Seared Sea Scallops with Creamy Grits.....
http://southernfood.about.com/od/scallops/r/bl51110e.htm
____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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klh6656
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23rd Post Fri Jan 11th, 2008 11:56 am | |
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| Alright, we'll be having scallops in the next week or two! Those recipes sound excellent! Thanks, Ric.
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Ric
Bayou Bum
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24th Post Sun Jan 13th, 2008 04:44 am | |
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| You bet.....
____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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stemyn
Waiting for my tickets
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25th Post Sun Jan 13th, 2008 06:18 am | |
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| Parmassean crusted chicken and refried beans. Ate some Provelone cheese earlier today. Yum
____________________
People ask me what I do in winter when there's no baseball. I'll tell you what I do. I stare out the window and wait for spring. ~Rogers Hornsby
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gumpbowl
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26th Post Sun Jan 13th, 2008 07:02 am | |
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| I marinated some pork loin chops with Paula Deen's corn casserole, some green beans, and a potato and sweet potato mash. Turned out pretty good.
____________________
May this be the best day of your life until tomorrow!!!!
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klh6656
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27th Post Sun Jan 13th, 2008 11:04 am | |
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stemyn wrote: Parmassean crusted chicken and refried beans. Ate some Provelone cheese earlier today. Yum
I love Provolone. Think I like "un"-smoked better than smoked.
Dinner was chicken fajitas sans tortilla and some of my husband's excellent homemade hot sauce. Had lunch with my sister and I split a Steak n Shake Patty Melt (w/ Pepperjack cheese, on rye) with her --- YUM!
Going to try a new recipe today - the Barefoot Contessa's Chicken Stew topped with biscuits. Sounds REALLY good...
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Ric
Bayou Bum
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28th Post Sun Jan 13th, 2008 03:25 pm | |
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| post that one, willya?....
____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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gumpbowl
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29th Post Sun Jan 13th, 2008 07:09 pm | |
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| I will admit that I like the Barefoot Contessa.
____________________
May this be the best day of your life until tomorrow!!!!
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Ric
Bayou Bum
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30th Post Sun Jan 13th, 2008 07:19 pm | |
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| me, too....
____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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klh6656
Member
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31st Post Sun Jan 13th, 2008 07:49 pm | |
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Y'all are hot for Ina Garten or you just like her cookin'??? :) Here's the full recipe - we're taking a couple of short-cuts. Cooked a whole chicken in the crockpot overnight, will skin, debone and shred later - using white and dark meat - results in great homemade stock. Couldn't find the frozen pearl onions at the store today so just using extra regular onions. Bought half & half instead of heavy cream. Also -- good refrigerator biscuits - just don't feel like going to the trouble of homemade. I'll let you know how it comes out with the short-cuts/changes.
Chicken Stew With Biscuits Recipe #95533
Another from Ina Garten. Wanted to make sure I had it in my cookbook. Hope you enjoy it, too.
by Queen of Everything
8 servings
 1¼ hours 30 min prep
3
whole chicken breasts, bone in skin on or 6 chicken breast halves
3
tablespoons olive oil
kosher salt
fresh ground black pepper, to taste
5
cups chicken stock (preferably homemade)
2
chicken bouillon cubes
12
tablespoons unsalted butter
2
cups chopped yellow onions
3/4
cup flour
1/4
cup heavy cream
2
cups medium-diced carrots, blanched for 2 minutes
1 (10
ounce) package frozen peas
1 1/2
cups frozen small whole onions
1/2
cup minced fresh parsley
For the biscuits
2
cups flour
1
tablespoon baking powder
1
teaspoon kosher salt
1
teaspoon sugar
1/4
lb cold unsalted butter, diced
3/4
cup half-and-half
1/2
cup chopped fresh parsley
1
egg, mixed with
1
tablespoon water, for egg wash
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil.
- Sprinkle generously with salt and pepper.
- Roast for 35 to 40 minutes, or until cooked through.
- Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
- Cut the chicken into large dice.
- You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
- In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
- Add the flour and cook over low heat, stirring constantly, for 2 minutes.
- Add the hot chicken stock to the sauce.
- Simmer over low heat for 1 more minute, stirring, until thick.
- Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
- Add the cubed chicken, carrots, peas, onions, and parsley.
- Mix well.
- Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish.
- Place the baking dish on a sheet pan lined with parchment or wax paper.
- Bake for 15 minutes.
- Meanwhile, make the biscuits.
- Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
- Add the butter and mix on low speed until the butter is the size of peas.
- Add the half-and-half and combine on low speed.
- Mix in the parsley.
- Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.
- Cut out twelve circles with a 2 1/2-inch round cutter.
- Remove the stew from the oven and arrange the biscuits on top of the filling.
- Brush them with egg wash, and return the dish to the oven.
- Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
- Note: To make in advance, refrigerate the chicken stew and biscuits separately: Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
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gumpbowl
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32nd Post Sun Jan 13th, 2008 09:33 pm | |
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klh6656 wrote: Y'all are hot for Ina Garten or you just like her cookin'??? :) .
Mainly her cooking.
____________________
May this be the best day of your life until tomorrow!!!!
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Jami
My day is Thursday
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33rd Post Mon Jan 14th, 2008 02:17 am | |
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Shrimp Creole for me tonight.
____________________
Zephyr asked me what IDK meant. I told him, I don't know....he said, "Sheesh, no one knows the answer".
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klh6656
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34th Post Mon Jan 14th, 2008 03:41 am | |
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Hello... you can't just type the words Shrimp Creole without sharing the recipe. I LOVE SHRIMP!!! Not fried, though, that's a waste of good shellfish...
The Contessa's Chicken Stew w/ Biscuits is VERY good. I've made similar recipes before but this one's better because there's no canned Cream of Chicken Soup in it. Next time I will add a bit more seasoning to "the gravy" - maybe a dash of poultry seasoning. Makes TONS. Our family of three adults (technically) will have it for dinner again tomorrow night and my husband may get a lunch out of it.
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Ric
Bayou Bum
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35th Post Mon Jan 14th, 2008 04:32 am | |
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| Thanks for that recipe.. I'll post my mammas shrimp creole recipe tomorrow.....
____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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klh6656
Member
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36th Post Mon Jan 14th, 2008 05:03 am | |
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| Good - I'll look forward to seeing it. How about Shrimp Etouffee - anyone have a good recipe? Ric? I LOVE the Shrimp Etouffee at Pappadeaux...
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Ric
Bayou Bum
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37th Post Mon Jan 14th, 2008 05:05 am | |
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| Shrimp Etoufee at Pappadeaux is FAR too rich (imnsho)... I'll post the etoufee recipe for crawfish etoufee... and it can be used for crawfish and/or shrimp....
____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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Jami
My day is Thursday
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38th Post Mon Jan 14th, 2008 01:01 pm | |
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Here's my Shrimp Creole:
Shrimp Creole
1 (6oz) can tomato paste
3 tbl olive oil, divided use
3 garlic cloves, chopped fine
3 large white onions, chopped
3 bell peppers chopped
1 (15 oz) can tomato sauce
1 (46oz) can V-8 juice
½ tsp cayenne pepper
¼ tsp white pepper
¼ tsp black pepper
3 bay leaves
8 oz mushrooms, sliced
1 lb med. Shrimp, peeled
In a small sauce pan over very low heat, combine tomato paste and 2 tbl olive oil. Cook gently until mixture turns dark red, about 30-40 minutes. Add garlic and set aside. In a large stockpot, heat remaining 1 tbl olive oil over medium-high heat. Add onions and bell peppers, cook until onions are transparent.
Add tomato paste mix, tomato sauce, V-8, peppers and bay leaves, salt to taste. Cook over low heat for 2-3 hours, uncovered. Add sliced mushrooms during last 30 minutes of cooking. Add shrimp during last 10 minutes of cooking and cook until pink. Add a little water if the sauce is too thick. Remove bay leaves before serving and serve over rice.
____________________
Zephyr asked me what IDK meant. I told him, I don't know....he said, "Sheesh, no one knows the answer".
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klh6656
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39th Post Mon Jan 14th, 2008 01:32 pm | |
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Ric wrote: Shrimp Etoufee at Pappadeaux is FAR too rich (imnsho)... I'll post the etoufee recipe for crawfish etoufee... and it can be used for crawfish and/or shrimp....
I figured it was richer than most would make because of recipes for etouffee I'd seen in the past. BUT THAT'S WHY I LIKE IT SO MUCH!!! :)
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klh6656
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40th Post Mon Jan 14th, 2008 01:34 pm | |
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Jami, your shrimp creole sounds really good and pretty healthy! Thanks for posting the recipe.
My husband and daughter don't really care for mushrooms. They make me so made with their occasional pickiness! I would probably saute the mushrooms separately and stir them into my own bowl.
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