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Any Shrimp with Lobster Sauce Chinese takeout fans?

I've had the brown-sauced version in the Boston area. It was good! And I found a picture of the Lee's Hawaiian Islander, Lyndhurst, NJ version. :)

Mar 22, 2014
jrzgyrl in General Topics

Any Shrimp with Lobster Sauce Chinese takeout fans?

I so miss the "Polynesian Restaurant" style of shrimp with lobster sauce that I grew up with in New Jersey--thick, goopy, eggy sauce, lots of ground pork, scallions, ginger, and huge, plump shrimp--served the only way it should be--over roast pork fried rice and an egg roll on the side.

I moved to California, and what did I find? Sad little shrimp floating in an insipid white soup with peas, carrots, and sometimes a black bean or two. I ordered it at many different restaurants all over the San Francisco Bay Area, and finally gave up in the same way that I stopped searching for a good bagel or a passable slice of pizza.

When I go back home for a visit, I am already on the phone with Lee's Hawaiian Islander from my rental car, and it's my first stop on the way to wherever I'm going. It's often my last stop on the way back to Newark, too.

Mar 21, 2014
jrzgyrl in General Topics

Stupid easy recipes you really love

Ooh, I just bought TJ's wasabi mayo, and haven't tried it yet. I'll bet it would be great with some soy mixed in.

May 27, 2013
jrzgyrl in Home Cooking
1

Stupid easy recipes you really love

My favorite "sounds gross but everyone loves it" salmon dinners: Line a baking pan with parchment paper. Place salmon filets in pan, skin down. Do one of these:

Smear with a thin layer of mayo. Smear again with a layer of oyster sauce.

-OR-

Rub salmon filets with brown sugar, squeeze lemon juice over, sprinkle with dried tarragon.

Roast at 425 until cooked to your liking (med rare for me).

To kick it up a notch, sear salmon in a little olive oil on both sides before putting in baking pan and adding other ingredients.

Serve with a side salad or Trader Joe's frozen brown rice with complementary herbs.

May 27, 2013
jrzgyrl in Home Cooking

Stupid easy recipes you really love

Unwrap brick of softened Philadelphia cream cheese and plop on plate. Dump jar of Harry and David relish over the top (charred pineapple, pepper and onion, mango jalapeno, etc). Serve with crackers. Sit back and watch your guests marvel at your culinary genius.

Mar 18, 2010
jrzgyrl in Home Cooking

The Eva

I was thinking Martinelli's sparkling apple cider...

Aug 25, 2009
jrzgyrl in Recipes

Dungeness crab $/lb at your local stores?

$5.50/lb today at Alito-Lazio, across the street from the Cannery at Fisherman's Wharf. Nice and lively. Go on a weekday when it's blissfully quiet, and you'll get street parking.

Jan 28, 2009
jrzgyrl in San Francisco Bay Area

Do you add salt to boiled water for pasta?

Absolutely! I add a few healthy teaspoons of kosher salt it before the pot even hits the burner. Not only does it bring down the boiling point (a fact I learned long ago in Chemistry class), but it's the only way to flavor the pasta, and it makes a HUGE difference. I don't rinse and I don't add oil--all it does is prevent the sauce from adhering to the noodles. I'm willing to put up with a little stickiness to avoid all my sauce slipping to the bottom of the bowl.

I suppose that if you were preparing to dress the pasta with a simple olive oil, herb, cheese combo, then oil in the cooking water wouldn't hurt. However, it would seem like a waste since there would be more oil added later. Just my two pennies worth.

May 02, 2008
jrzgyrl in Home Cooking

Tuna Noodle Casserole

One of the things I've learned over the years is that splurging on certain products really elevate my cooking: good wine vinegars, fish sauce, vanilla beans instead of extract, fresh herbs, and (relevant to this recipe) a good jar of Italian or Spanish tuna in olive oil. I even haul the stuff back with me when I visit those countries. Trust me, it's worth it.

Jun 24, 2007
jrzgyrl in Recipes