Posted on 03/01/2020 4:17:51 PM PST by Jamestown1630
I went to a 'Fat Tuesday Potluck' last week, and one young lady brought Shrimp Etouffee, which I had never had. Instead of rice, she served it over grits, and I was in Heaven.
Here is Chef John's recipe, thoughtfully adapted to frozen shrimp because it's all that many of us can procure:
http://www.youtube.com/watch?v=Vx1yprdgs80
We're coming up on Asparagus Time, and I'm looking for new ways to use it. We can get it nearly all year now, but find the nice big ones in Summer. We usually put it on a baking sheet, drizzle with olive oil, salt and pepper, and roast it. But if you have favorite recipes, please share.
-JT
Sadly, there are some very fondly remembered dishes , from my childhood, that I never did learn how to make, that are now "gone" forever. My great grandmother died when I was 7 1/2, so the recipe for the much longed for poppy-seed horseshoe, is long gone and nobody else ever made it.
Though some recipes, that I make, were never written down, I learned them by osmosis; sitting in the kitchen, whilst my mother and/or grandmother cooked. I've written most of them down for my progeny and verbally taught how to make them, once the progeny grew up and moved out...so they won't be "lost" now.
Paul Prudhomme’s Barbecued Shrimp
2 dozen large shrimp, about 1 pound (peeled and deveined)
Seasoning Mix:
1 teaspoon ground cayenne pepper
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon crushed red pepper
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary leaves, crush
1/8 teaspoon dried oregano leaves
Main Ingredients:
¼ pound + 5 tablespoon unsalted butter
1 teaspoon Worcestershire sauce
1 ½ teaspoon minced garlic
½ cup basic shrimp stock
¼ cup beer at room temperature
Rinse the shrimp in cold water and drain well. Set aside. In a small bowl combine the seasoning mix ingredients. combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back and forth motion1. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from the heat.
Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
Every Christmas my son gets freeze dried flavored crickets!
He also like chocolate covered ants.
Now that I think about it, it doesn’t speak well for my cooking!
I didn’t have allergies til I moved to the DC area.
Walked out to my car after work my first spring in this area and it was totally coated with yellow dust.
My first thought was it some weird factory by-product. My co-worker started laughing and said “No, just pollen.”
It’s bad here.
I’m still waiting for your cookbook!! LOL!
This is the reason I’ve never gone down to see the Cherry Blossoms - they even had a story about it on the local news tonight.
Our cars turn ‘yellow’ every year :-)
Grew up on the far south side of Chicago, after us was farm land but we grew up next to a farm.
The farmer would plant rhubarb for us neighborhood kids to pick and munch on,
Don’t think I’ve had it since. Gotta check it out again.
A big part of my social life back then was snake hunting, not gonna go there again.
I love Carbonara.
Make an Alfredo sauce. Mix in fried mushrooms and bacon. Add fresh tomatoes. YUM.
So did my Croatian Gram.
Eastern European cuisine.
Drain the cucumbers, mix with thin sliced onions and sour cream.
Marinade 24 hrs.
YUM.
Bought some lard for a special recipe pie crust once. Had a lot left over.
My Dad made the BEST corn shelled tacos ever. Couldn’t reproduce his recipe.
Took the left over lard to fry taco shells.
They were fabulous!! THAT was my dad’s secret.
the best and BTW I did not grow up hating Croats. LOL
Sounds good, but a bit on the spicy side.
H really likes that stuff?
OTOH, when I went to different states for boarding school and college, I was fine, since those two other states were more or less in the same region.
But my outside furniture does get pollen coated, every spring, from the pear tree flowers we have out back by the terrace.
LOL............nope, no plans.
I loved rhubarb, but it doesn’t love me and I don’t know how to make the yummy dessert that my grandma used to make, because I never thought to ask for it ( due to the allergic reaction to it I had ) and so, that’s another recipe that got taken to the grave with her.
It’s ok. It only last a few weeks, and we just hack and spit and blow our noses a lot.
Just the cucumbers and onions and the sour cream; that’s it?
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