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
That’s very patriotic of you.
Blender smooth 1 1/2 c mayo 3 Tb lime juice cup cilantro, rough-chopped
whole chp scallion 3 minced gar/cl, 1/2 jalapeno, de-seeded 1/4ed tomatillo, s/p
Pour onto prepared salad. Leftovers refrigerate 3 days (stir before using again).
Oh my. That looks so super delicious.
An appetizing cold salad......fixes in a jiffy if you do the chix ahead.
I need to do this*.
:)
Just drizzle vanilla ice cream w/ dulche de leche, maybe
droplets of Kahlua, then a sprinkle of Cinnamon Candied Nuts
(absolutely scrumptious; easiest candy made in about 10 minutes).
Cinnamon Candied Nuts
Ing 2 c raw or roasted (unsalted) nuts cup sugar 1/3 cup water, coarse sea salt, cinnamon
In a wide skillet, mix the nuts, sugar and water. Cook/stir over moderate heat,til the liquid seizes up. It will take a few minutes...nuts will get crusty sugar will crystallize......nuts will become dry and sandy, which is perfectly normal. Lower the heat and keep going, scraping up any syrup in the bottom of the pan and stir in the nuts, coating them as much as possible. As you go, tilt the pan, removing it from the heat from time-to-time to regulate the heat and the syrup, so you can coat the nuts with the liquid as it darkens without burning the nuts or the syrup. This is the only tricky part—get the nuts as deeply-bronzed as possible..... if the mixture starts to smoke, remove it from the heat and stir. Right before they’re done, sprinkle with a sizable pinch of flaky salt and pinch of cinnamon, stir them a couple of times, then tilt them onto a baking sheet or a marble countertop. Let cool completely, then break up any clumps. Store airtight up to a week.
Just drizzle vanilla ice cream w/ dulche de leche, maybe
droplets of Kahlua, then a sprinkle of Cinnamon Candied Nuts
(absolutely scrumptious; easiest candy made in about 10 minutes).
Cinnamon Candied Nuts
Ing 2 c raw or roasted (unsalted) nuts cup sugar 1/3 cup water, coarse sea salt, cinnamon
In a wide skillet, mix the nuts, sugar and water. Cook/stir over moderate heat,til the liquid seizes up. It will take a few minutes...nuts will get crusty sugar will crystallize......nuts will become dry and sandy, which is perfectly normal. Lower the heat and keep going, scraping up any syrup in the bottom of the pan and stir in the nuts, coating them as much as possible. As you go, tilt the pan, removing it from the heat from time-to-time to regulate the heat and the syrup, so you can coat the nuts with the liquid as it darkens without burning the nuts or the syrup. This is the only tricky part—get the nuts as deeply-bronzed as possible..... if the mixture starts to smoke, remove it from the heat and stir. Right before they’re done, sprinkle with a sizable pinch of flaky salt and pinch of cinnamon, stir them a couple of times, then tilt them onto a baking sheet or a marble countertop. Let cool completely, then break up any clumps. Store airtight up to a week.
LOL......cute.
Anywhere near 111th and Avenue M??
I’ve got 4 paw paw trees. Last year they had flowers for the first time. I self pollinated with a paint brush. I got tiny fruit and in a week or so the birds ate them all. Going to have to try some netting this year.
Someone mentioned perch earlier. We ate it every Friday it seems when growing up. Now we eat fish on the Fridays of Lent and we both like cod. Cod loins to be specific. Found a 10 pound box of fresh caught quick frozen cod loins from the North Atlantic for 49.99 at Gordon Foods. Great quality. The first 2 Fridays we deep batter fried. This past Friday I wanted to do something different. Took 4 just barely thawed, put in a skillet with about 4 tablespoons of butter. A couple minutes on each side, salt and white pepper. Sprinkled a little cornstarch to make a rue barely, squeezed a half a lemon quartered over the fish then dropped the lemon chunks in the skillet and stirred them around a bit, added some heavy cream, stir and done. Delicious. Great with some jasmine rice.
My husband would love that!!!!!
2 of them need to be cut they are way too tall. The flowers hang down so I can see why the bees don’t discover them. I am crazy about mason bees but hubby is not interested. We have lots of honey bees later in the summer.
You do have to have several little nesting blocks for them as they do not travel far from their nest.
No wayyy further out.
Lansing.
Did have family at 112th ish and Loomis.
Loomis must have been west of us. We were like 9 blocks from the state line, could ride our bikes there for fireworks.
Thanks I would have to think of a closer spot then and get hubby on board too.
Years ago, I found a recipe online for pizza, in which the guy had rigged up his oven to cook on it’s automatic clean cycle. Seems like the site was John’s pizza, can’t quite remember. Anyway, the dough was flour, water, yeast and salt, let rise for 20 minutes, then form into your pizza, add your favorite sauce and toppings, then place it on a baking stone that’s been preheating in the oven for a good hour, and bake for about 7-8 minutes.
I don’t have a self cleaning oven, but I do have an early 1960’s model Kenmore gas range that goes up to 600°F, (dial goes to 550°, but it gets a little hotter). In 8 minutes, I’ve got a super crispy, thin crust Pizza with a with perfect little air bubbles scattered throughout the rim of the pizza. Of course, I parcook the sausage if I’m adding it. I don’t have a peel, so I take the stone out when I’m ready to cook, and rush like mad to throw the dough on it, then the toppings, then get it back into the oven asap. Never had a failure.
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