Gin and It's Profile
Favorite shrimp recipes please
This is a little time-consuming, but delicious.
Grilled Shrimp
Peel 2 pounds of thawed shrimp. Refrigerate shrimp, and simmer the shells with a couple pureed fresh tomatoes and a little water.
Make a marinade of I head minced garlic, half a cup of lime juice, half a stick of butter, a quarter cup of sweetener ( agave nectar, honey, sugar, what have you) and hot sauce to taste (Korean red pepper paste works well here).
Drain and squeeze out all the liquid from the shrimp shells, and put liquid back in the pot to simmer.
Skewer the shrimp into bamboo skewers. It helps here if you have soaked the skewers in water for half an hour or so.
Marinate the skewered shrimp with the marinade in a flat dish for a quarter of an hour. Grill the shrimp until they have a little char on the edges. Add the leftover marinade to the simmering shrimp stock. Once this sauce is reduced to a thicker-than-water consistency, pour over the shrimp and serve. The goal is to have the grilled shrimp and the sauce completed simultaneously.
Serve with yellow rice.
Sheffield Very Dry Sherry axed?
I've heard from two different liquor store clerks that E&J Gallo is discontinuing producduction of their Sheffield Very Dry Sherry. This is the best cheap sherry out there, much better than Taylor. Anyone hear the same rumor?
Holiday songs featuring food and drink!
The Boars Head Carol
http://www.christmas-songs.org/songs/boars_head_carol.html
..."The boar's head, as I understand
Is the rarest dish in all this land"...
Ingredient challenge: Frozen cukes
Thanks for all the great ideas! I think I'll juice most of them for alocholic drink experiments (might be good in a bloody mary as well as gimlets and martinis), and make a little tzatziki with some goat milk yogurt I have hanging around.
split the difference
I think they are different. Yellow peas taste beanier somehow. Green peas have more of a funk. I like both. My picky eater husband will eat yellow pea soup but not green pea soup, but that may be because he's scared of the green color.
Ingredient challenge: Frozen cukes
I left a bag of twelve Diva cukes in the garage, and they froze just about all the way through. Can anyone think of a tasty way to use them? Kind of the wrong time of year for gazpacho but if it comes down to that, so be it. Any other ideas? Thanks!
"Dirty" recipes that are crowd pleasers
This is a dip that I would call trashy because of the salt and MSG, but people love it with raw veggies. It's kind of an updated version of the old sour cream/onion soup dip.
32 oz. container of whole milk yogurt, strained thru paper coffee filters to remove as much liquid as possible
A half a packet of Knorr Tamarind Soup Base ( Oriental markets have this), or to taste.
Mix.
If you want to be fancy, add some chopped chives.
Winter salads/produce- what are you eating?
Slice a Napa cabbage, mix with about a cup of cider vinegar and allow to wilt overnight in the fridge or the garage. Next day, pour off the liquid and dress with a vinaigrette of olive oil, white balsamic vinegar, dijon mustard, ground cumin, roasted garlic, celery salt, and pepper. Then you need to add a sweetener- a drizzle of honey, maple syrup, or agave nectar works. Then store in the fridge and you have a quick salad to pull out and eat immediately.
Impulse buy- salt cod- now what?! Help!
A brandade-like casserole made with mashed potatoes, mashed celery root, sauteed onions, garlic, and strained goat-milk yogurt.
Dining with 2 1/2 yr. old grandchild (long)
What a sweet story! Chinese restaurants at a young age snapped my son out of being a picky eater.
So? What can you bring over the border? [Moved from Quebec]
Beware the "agricultural inspection" by US customs. If it has roots or grows in the ground (think potatoes, cilantro on its roots) it will be taken from you. If it is labeled grown in Canada or grown in USA you will probably be allowed to keep it, but it needs to be in a sealed container or bag or have stickers on each individual item. Produce grown in other places (Costa Rica, Peru, etc.) and imported into Canada is not OK to bring into the US. But if they're busy, and don't do the ag inspection, you might get by.
Stonewall Kitchens outlet in Rochester, NH
Just north of Rochester on 125 there's a Stonewall Kitchens outlet that has lots of stuff really cheap! Lots of jams, sauces, etc. were 97 cents a jar, plus there were crackers mixes, some dishes, Christmas and Valentine' day leftovers, and basket both full and empty at a deep discount. I bought 15 items for 21.59. Worth stopping in if you are wending your way up to Maine.
No reservations: Romania
At the beginning of the car-hiring segment there was a shot of the guy's other wares- a shelf of different colored jars of honey! I was thinking- oh boy, let's talk about artisanal Roumainian honey, but no...
Great steak and cheese in NH?
My husband swears the cheesesteak at Wilton House of Pizza, in Wilton, NH, is the best he's ever had. He gets it plain (no onions, peppers, or mushrooms) so I can't vouch for those additions.
What do you do with the chicken after making stock?
Make a ramen noodle lunch adding the chicken meat and something green to the ramen noodles.
Superbowl, what did ya make? Winners Vs. Losers
My pernil came out nice and juicy, but I think I'll tweak my procedure next time. I cut crosshatches in the skin and meat, rubbed them with a paste of garlic, cilantro, cumin, oil, salt, and pepper, and marinated in Badia bottled mojo overnight. Then I roasted at 475 for 45 minutes, with the marinade in the bottom of the roaster, then lowered the oven temp to 275, and left it in for about 6 hours. Next time I think I will try a dry rub, marinate in fresh OJ, discard marinade instead of having the shoulder roast in it, and start the roast at a lower temp than 475. The skin on top started to get too black too fast at 475. And the pool of cooked marinade and juices at the bottom of the pan after roasting wasn't really any good for anything- too acid. Next time I will just keep enough water in the bottom of the roaster so the drippings don't burn. Then maybe any skin on the underside will brown, too.
Spinach balls were a hit, so were the white bratwurst in sauerkraut, and the baba au rhum.
Ricotta Salata (what to do with...)
Grated ricotta salata, chopped parsley, diced roasted red peppers, chopped walnuts, and chopped olives mixed with pasta!
Cocktail Party for 75 - help
If I can get my hands on it, I might add bits of crisped guanciale, sub cooked Arborio rice for the breadcrumbs, and dip in egg and roll the breadcumbs on the outside. Maybe spray the outside with olive oil.
Superbowl Sunday in one week..whatcha' makin'?
Check this thread for the spinach ball recipe.
http://www.chowhound.com/topics/480082
Superbowl Sunday in one week..whatcha' makin'?
If your mousse doesn't set you can call it a dip!
We're having 12, but I'm going to have to weed out that list. I know I'll make the pernil, though- already bought it.
Superbowl Sunday in one week..whatcha' makin'?
Hot Corn Dip with Crispy Tortilla Chips
2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.
Superbowl Sunday in one week..whatcha' makin'?
I have started making a list of delicious things, which I will pare down until it looks like a reasonable amount of food. So far on my list is:
Spinach balls
Chicken wings
Smoked scallops
Smoked trout
Cold shrimp
Tuna mousse
Crab stuffed pepperoncini
Raw vegetables
Brandade de morue
Pernil
Devilled eggs
Pineapple rice
Hot corn dip
Salsa
Baba au rhum
and of course chips, nuts, olives, pickles, etc.
Authentic waterfront seafood experience
How about the Barnacle in Marblehead?
781) 631-4236
141 Front St
Marblehead, MA 01945
Cocktail Party for 75 - help
Thanks both nemo and alkapal- I am definitely making these for the Superbowl!
Attempting to make oven roasted pulled pork for the first time.
My favorite BBQ sauce is Foy's Hot Bar-B-Que sauce- perfect balance of hot, spicy, sour, and slightly sweet. Perfect for pork. I have to mail order it in New England- no Piggly Wigglys up here!
What are Chowhounds having for dinner tonight?
Dry run for the Superbowl- 3 flavors of baby back ribs (teriyaki, red bbq, and yellow bbq), red beans and rice, potato salad, cole slaw, and cornbread. Trying it out on my husband's band mates.
Garbage bowl at Kohl's
The vintage melmac confetti-pattern bowls that RR uses on the show are iconic, and objects of desire. Check out the eBay auctions for melmac mixing bowls; they go to $19.99 and higher for choice examples.
Cocktail Party for 75 - help
If you don't mind telling, what was in the spinach balls? Sound like a nice change from spanakopita.
Silo's Steakhouse, Merrimack NH
We went once- "steak" was tough and gristly, stuffed shrimp was an inedible pile of goo with !2! average size shrimp stuck in it. Never again! Oh, and the ersatz Bailey's curdled in my husband's cocktail.
