Favorite Foods

[Pandora]

Sac,

My kind of cooking!

What time is dinner? I will bring the artichokes. Do you prefer Chardonney or Reisling? Pinot Gris or Pinot Grigio?

Mmmmmmmmm asparagus.... shrimp.... BBQ...

shrimp remoulade dip excellent on BBQ shrimp:
1/2 C. mayo (Hellman's, of course)
1/2 C. sour cream
1-2 Tbl. tomato chili sauce
1 tsp. sugar
1 tsp. fresh thyme
1 stalk finely chopped celery
1 finely chopped scallion (green onion for Northern folk)
ground S & P to taste
(I have also added Dijon for a tsist on occassion)

Blend all ingrediants at once in a food processor until well mixed. Chill. Serve instead of cocktail sauce with cold shrimp, or as a dip for hot, grilled shrimp.

If anyone has tips on fast, efficient shrimp cleaning, I'd love to hear them.

[Sacamuelas]

Originally posted by Pandora
If anyone has tips on fast, efficient shrimp cleaning, I'd love to hear them.

Which of these situations are you wanting tips for?

• Deveinin'/deheadin'/peelin' of raw
• peelin' and deheadin' of raw
• peelin' after cookin'

[Pandora]

Peeling and deveinning of raw. I normally remove the shells a section at a time, slice a small cut lengthwise on back side and scrape out the vein, but it takes ages to do a few pounds if they are medium-sized.

[Sacamuelas]

I will post a few pics to show how I do it later... Just bought 10 more pounds of boat fresh this morning and will post a pic or two when I prepare them...
There are many ways to skin a cat..but I find my "coast trash" methods fairly quick and easy.

[Roguish Lawyer]

I tear the legs off, then pinch the shell off. Usually comes off in one pinch, two max. I pinch to devein too. Usually gets the whole thing out. All under running water.

[Gypsy]

Originally posted by Roguish Lawyer
I tear the legs off, then pinch the shell off. Usually comes off in one pinch, two max. I pinch to devein too. Usually gets the whole thing out. All under running water.

This is my method as well...you get into a rythym after a while and it frees your mind to think.

[AngelsSix]

Well!! This thread really is something great.
Happy INDEPENDENCE DAY everyone!!

Now I am off tothe grocery store for some tenderloin and some red potatoes and corn on the cob. Top it off with a nice vino and maybe even get some chocolate cake and strawberries and cream.....shame you folks can't join me!!!

[P36]

I'm trying this one tonight over at a get together on Tripler, after which we'll watch the various island fireworks:

Plah Moo Op (Spicy Roast Pork)

Pork Tenderloin
4 lemongrass
5 shallot, sliced
1/2 c mint leaf
3 tbs green onion, chopped
3 tbs cilantro
5 roasted dry hot chilis
1 tsp black peppr
1 tsp seasoning sauce
1tsp Mekong or whiskey of choice

Dressing: 10 hot chilies, 15 cloves garlic, 1/2 tsp salt, 1tsp sugar, 1 tsp Fish sauce, 4 tbs lime juice Pound the chilis and garlic and mix with all the rest to make the sauce)

wash the pork, marinate with seasoning sauce, whisky and black pepper for 15 minute, place in a oven prrof dish and roast for 15-20 minutes at 450 degree. Slice into thin pieces.

Toss the cooked portk with lemon gras, shallots, green onion and dressing, transfer onto a plate and sprinkle with dried chilies.

[lrd]

Originally posted by P36
I'm trying this one tonight over at a get together on Tripler, after which we'll watch the various island fireworks:

Plah Moo Op (Spicy Roast Pork)

This is one I have to try...

I wonder what it would taste like with shrimp?

[Roguish Lawyer]

Mustard Grilled Chicken

4 chicken breasts
2/3 cup dijon mustard
2 tbsp cayenne pepper
2 tbsp white wine vinegar
1 tbsp canola oil

Combine oil, vinegar, half the mustard and half the pepper in a small bowl. Mix well.

Put chicken in large ziploc bag, pour mixture over it. Squeeze marinade all over the chicken.

Marinate at least 1 hour, up to 1 day. Redistribute marinade occasionally.

Combine remaining mustard and pepper in separate small bowl. Mix well. Reserve for basting.

Grill the chicken to taste, basting with the fresh marinade (not the stuff the raw chicken marinated in).

Serve with vegetable and starch of your choice.

[Roguish Lawyer]

Nothing fancy, but these always are well-received:

RL's Easy Baked Chicken Burritos

4 chicken breasts
1 can refried beans
1 can black beans, drained well.
onion powder (or chopped onions)
hot sauce
shredded sharp cheddar or other cheese
large tortillas
aluminum foil
sour cream
guacamole

Dice the chicken breasts and fry in butter or margarine until golden brown on all sides and a little bit crispy. Optional: Add a generous splash of tequila while frying. Recommended: Save most of your tequila for drinking. The more you drink, the better these burritos will taste!

Tear a square sheet of aluminum foil that is slightly larger than the tortillas, and place one tortilla on top of it.

Using a soup spoon, spread one heaping scoop of refried beans in the center of the tortilla. (You can vary all of these portions to taste.)

Do the same with the black beans.

Sprinkle generous amount of onion powder over beans (or add onions if you prefer).

Add chicken on top of the beans. I usually use two scoops with the same size spoon.

Add hot sauce -- I usually use 1-3 Taco Bell hot sauce packets, but you can use anything you want. Just don't use too much or the burritos will not cook well.

Cover with cheese -- about one large pinch using all fingers.

Wrap the tortilla, then wrap the burrito in the foil.

Bake 45-60 minutes at 450 degrees, turning once. (Temperature may vary depending on your oven -- I make these in a toaster oven.)

Be careful opening the foil and the burritos -- they will be extremely hot.

Cover burrito with sour cream, guacamole and/or more hot sauce to taste.

Enjoy. Recommend Dos Equis Special Lager as accompanying beverage.

Makes about 8 burritos depending on how much you put in each one.

[echoes]

In Honour of my Uncle, who always described this as His Favorite food:

Old-Fashioned Homemade (*Peach) Ice Cream

(*Added to recipie) 5-6 very ripe peaches, peeled and pitted
•6 eggs
•2 cups sugar
•1/4 teaspoon salt
•1 tablespoon vanilla extract
•13-ounce can evaporated milk (1-1/2 cups plus 2 tablespoons)
•1 gallon whole milk
•chipped ice
•rock salt

In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla and canned milk. Add about a pint of the fresh milk and mix. (*Add Peaches)

Pour mixture into ice cream freezer can. Add enough of the remainder of the milk to fill can to the middle of the top board of dasher. (If the freezer can has a "fill" line on it, fill no higher than that line.)

Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can. Crank freezer until ice cream begins to freeze (cranking will become harder as ice cream freezes), adding more ice and salt, as needed. When handle becomes difficult-to-impossible to turn, remove turning mechanism, and carefully remove top from freezer can; remove dasher. Replace top. Cover can with more ice and salt. Cover ice with an old towel, allowing ice cream to "cure" for at least 1 hour. If yours is an electric freezer, follow manufacturer's directions, but the curing step is essential.

Makes about 5 quarts of ice cream.

http://www.texascooking.com/recipes/ofhicecream.htm

[Mobelizer]

I dare you to try this if you havent.....

Any kind of pasta...and Ketchup. Also put some butter in the pasta after cooking and some accent...man!

[Penn]

Mobelizer, please refrain, or at least control your propensity of posting childish, inappropriate and tasteless suggestion in this thread. This requires no reply from you; which should afford you an additional second or two of consideration to determine another option in your future. As we consider your introduction, maturity, verbiage and excessive maintenance.

[MARSOC0211]

Until recently, I too held the belief that it is sacrilegious to add anything to steak other than a dash of salt and some coarse black pepper…This recipe made a “change that I can believe in”. It is excellent on NY Strip, Tri-Tip, and Flank steaks.

4 jalapeno peppers, stemmed
4 cloves garlic, peeled
1 1/2 teaspoons cracked black pepper
1oz of fresh squeezed lime juice
1 tablespoon dried oregano
1 ½ lbs of steak

Blend / use a food processor to make a paste-like marinade of the jalapenos, garlic, pepper, oregano, and lime juice. (If you want a liquefied version you can add EVOO to get desired consistency.) Either allow the steaks to marinade at room temp for 30 – 45 minutes, or place in a sealable plastic bag in the refrigerator for no more than 4 hrs. (You can marinade longer, but the meat becomes more “salty” the longer it is marinated.) Place on grill until Med – Rare.

This recipe is a slight adaptation to a recipe that can be found by Google-fuing Jalapeno Steak. My wife made this for me for the first time about a year ago, and now I use this recipe every time I grill steak.

Couple this with a nice Stone Smoked Porter or a Kona Pipeline Porter