sheron's Profile
Can New Orleans Pan-barbecued Shrimp be <shudder> lightened up??
Here's a lighter version that I've made and we *almost* prefer it to the original.
Barbecue Shrimp
Chef Mark DeFelice
Pascal's Manale
New Orleans, LA
Makes 2 servings.
1 pound (21-25 count) shrimp, heads
removed
5 teaspoons Manale Spice (recipe follows)
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana hot sauce
3/4 cup extra virgin olive oil
1/2 cup white wine
1 tablespoon unsalted butter
French bread for serving
Wash shrimp and pat dry. Put shrimp in a large skillet over high heat and add Manale Spice, garlic, Worcestershire sauce and hot sauce, stirring constantly. Pour olive oil over shrimp, then add white wine. Stir to blend all ingredients thoroughly.
Continue cooking over high heat for 8 minutes, stirring frequently. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook shrimp or they will become tough. Serve with French bread for dipping in sauce.
Manale Spice:
4 tablespoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
Cooking Pheasant
We're thinking about trying a pheasant for Thanksgiving. I have read that, if roasted, they need to be barded. I was wondering if they could be injected instead so as to not have so much bacon fat/taste (sigh). We inject from the inside out and were thinking of using an olive oil/melted butter combination. Oh, I will be stuffing it with old fashioned, corn bread dressing.
If it makes any difference, we live in Texas so I'll be "importing" a farm raised, frozen bird.
Any thoughts, suggestions?
Salisbury Steak recipe
Here's one from the Luby's Cafeteria cook book.
3 lbs lean ground beef
3/4 c seeded diced tomato
2 extra large eggs, lightly beaten
1/4 c chopped onion
1 T salt
1.5 t pepper
Mild creamy horseradish sauce (optional)
1. Heat oven to 300f. Lightly grease large shallow baking pan
2. In large bowl, combine all but horseradish sauce. Mix well. Shape into eight 4" round patties. Place in baking pan.
3. Bake 30 minutes or to desired doneness. Serve with horseradish sauce, if desired.
I've eaten this at the cafeteria and they are old-fashioned goodness.
Schlotzsky's
Four times a year, I leave the country for a month and the last fast food I eat before leaving is Schlotzsky's. It's also the first I eat when I return. Small original, on sourdough with a pickle. Yum!
Bryan-CS suggestions
CJ's BBQ is local and pretty tasty. They have three locations, two in Bryan and one in CS.
Good Soup Cookbooks
We're huge soup eaters and are very fond of Twelve Months of Monastery Soup. The recipes are designed around seasonal produce; but can be easily modified.
Cornbread Dressing
Here's the recipe that's been in our Texas family for years. I double the poultry seasoning and add rubbed sage (we love sage). Browning the crumbled cornbread is a bit of a pain; but it brings out the nuttiness and improves the texture; firm but not "packy".
Mrs. Bush's Cornbread Dressing
Recipe By :Edith Bush
Serving Size : 1 Preparation Time :0:00
Categories : Dressing
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea Corn bread muffin receips-Pioneer Yellow works well
2 c celery stalks & some leaves -- chopped
2 c green onions w/ some tops -- chopped
1 c onion -- chopped
3 ea chicken bouillon cube
1 1/2 tsp salt
2 tsp sugar
2 tsp poultry seasoning
6 slices Roman Meal Bread -- torn & dried
3 ea eggs -- slightly beaten
3 c stock
2 ea giblet packages
Prepare corn bread a day ahead.
Boil giblets to have stock for dressing (& gravy).
Saute celery & onions in a little bacon grease or butter until yellow or very lightly browned. Cover while doing this so that steam will form. Add stock & let simmer until just tender, not soft.
Add bouillon cubes to mixture.
Crumble corn bread
Heat heavy pan with a little grease until medium hot. Add corn bread and stir until lightly browned (use a pancake turner). Watch closely so it doesn't burn.
Add salt, sugar & poultry seasoning and toss lightly to mix.
Add dried bread.
Add celery mixture and mix.
Pour on stock and toss getting mixture mushy; but not soupy.
Add beaten eggs and blend in gently.
Bake in covered, shallow pan or bird at 350 for about an hour
Louisiana hot sauce
We've lived in LA a couple of times and are now in Central Texas. Our favorite is Trappey's Red Devil Cayenne Pepper Sauce. It has a great flavor and very little heat. If you want more heat, try "Louisiana" The Perfect Hot Sauce.
Restaurants in Aruba???
We really enjoyed the Flying Fishbone. The food is good and the setting right on the beach can't be beat. You can actually get a table with the water lapping at your feet.
St. Croix, USVI
Here's a link to a previous post about Croix. http://www.chowhound.com/topics/319653
Since my initial reply, we've also been to Villa Morales. It's only open a couple of days a week; but for stewed goat and conch, it can't be beat and it's an island tradition.
A great place for breakfast is Shenanigan's (not open on Sunday) in downtown C'sted.
Help with Green/Muhl Clams
I live in a part of Central Texas that is a culinary waste land (whoa, back down, it's not Austin) so I'll try almost anything new. At HEB today, they had clams with green tinted shells that were open, yet being sold. I asked the counter person and she assured me that unlike other clams, open is good; but she had no idea as to how they should be cooked or if even they were already cooked.
I bought a pound with a sell by date of 8/25 which means they are best consumed very soon.
I can always feed the turtles.
cooking corned beef- question
I'm a died-in-the-wool on the stove top corned beef cooker; but I'm going to try the crock pot. A trick that I learned from my Mother was to add an orange (peel and all) cut in half to the cooking water. It doesn't leave an orange taste; but it sure helps to "brighten" the flavor. I have to assume it's the acidity.
Tomato Pie Recipe
Here's another version that I like. You can leave off the top crust. Just watch it so it doesn't burn.
Tomato Pie
Recipe By :Ivy Inn, Eton, GA
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Ea Pie Crusts -- 9 -10 "
2 Tbsp Dijon Mustard
4 Med Tomatoes -- Peeled And Sliced
4 Oz Cheddar Cheese -- Shredded
4 Oz White Chedder Cheese -- Shredded
Taste Salt And Pepper
2 Tbsp Mayonnaise Or Sour Cream
3 Tbsp Parmesan Cheese -- grated
bake and cool one pie crust
spread mustard on baked crust, covering sides and bottom
arrange tomatoes on top of mustard and cover with a layer of cheeses
sprinkle with salt and pepper
repeat process to make 2 or 3 layers, ending with cheese on top
spread mayo or sour cream on top of cheese
sprinkle Parmesan over mayo or sour cream
place second crust over mixture and seal edges with fork; cut slits to vent
bake at 350 for 30 min or until top is lightly browned
best if baked ahead of time and reheated
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 376 Calories; 24g Fat (56.2% calories from fat); 10g Protein; 31g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 623mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
Freezing herbs -- which ones work?
After allowing to air dry, I freeze thyme, rosemary, basil and oregano. They lose their "fresh" quality; but are still better than ordinary purchased dried herbs.
Cornbread stuffing question
After allowing the cornbread to dry out overnight, I crumble it and brown it in a large pan. The browning brings out the "nuttiness" of the corn bread. Turn/stir it often and watch it like a hawk so it doesn't burn.
Salsa Verde
I think salsa verde is wonderful with chicken. Add it to any melted white cheese and top grilled chicken breasts. Add it to chicken Ceasar salad or plain chicken salad. In Tex-Mex cooking it's used in enchiladas verdes in combination with sour cream. If it's not spicy enough, add chopped, fresh jalapenos. If it's too spicy, add canned tomatillos.
Headed to St. Croix, seeking recs
Since my previous post, we've been to Breezes for Sunday brunch. We had Aebleskivers, Danish Pancake Balls with blue berry sauce and they were wonderful. Not even close to what we know as pancakes.
Headed to St. Croix, seeking recs
Savant is excellant and their outdoor patio and bar is very inviting. Breezes is great for lobster, blackened prime rib and a beautiful view. The Bombay Club is great for lunch (M-F) while shopping in Christiansted. Also in C'sted is Rum Rummers for pretty good food with another beautiful view. For fun and funky, Cheeseburgers in Paradise is a good choice. The Cultured Pelican for Italian food and great pizza...and another great view. The Golden Rail in Gallows Bay is a good, very casual place. South Shore Cafe and Tutto Bene are also very good. We think Duggans Reef is over rated.
