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
Sounds utterly delicious....a must-try.
Heavenly chocolate......from here to eternity.
It’s great your having fun and what tastes good tastes good. But if you want to direct your enthusiasm more purposefully then go to this site https://www.pizzamaking.com/forum/index.php?nomobile. Spend as much time there as you do here for about a year. You’ll be thrilled you did.
PS: Your insurance will not cover a fire caused by overriding your oven’s safety features.
Add a envelope of Hidden Valley and a bit of buttermilk and I had for lunch today on my fish taco!
No, but I don’t have a self cleaning oven. I just have an oven that has higher temperatures than probably the newer ones. ;)
Close to Whiting? I always assumed Chicago ended a couple blocks away from my great uncles house!! LOL!
Very close to Whiting. Dad always got his gas there it was always cheaper. My best friend from high school still lives in Whiting. Calumet beach is where we went swimming.
ING sheet pie crust, 7 tb cornstarch, 3 cups whole milk,
cup h/cream 1 1/2 cups semi/choc/chips, 2 tsp instant
espresso powder 1/4 cup hot water Whipped Cream (aerosol ok)
TART SHELLS cut 12 pie crust circles; set in tart pans; gently press in, then dock.
Bake golden 350 deg 10–12 min. Cool completely in pan on rack.
MOCHA PUDDING BT/SB on med 2 c milk, cream. Add combined espresso powder/hot water then choc/chips.
Reduce to med-low. Stir/melt then slowly add/stir combined cornstarch/milk. Cook/stir on med-low til smooth/thick 8 min;
spoon into baked tart shells; chill.
SERVE tartelettes topped w/ whipped cream, salted caramel sauce drizzle, few sprinkles of fleur de sel (or coarse sea salt).
Salted Caramel Sauce Melt 1/2 c sugar on med to light amber color (happens QUICKLY). Add 2 tb sweet butter; stir/melt.
Offheat SLOWLY add 1/4 c h/ cream; whisk/combine; whisk in 1/4 tea k/salt.
CHOCOLATE MINT CAPPUCCINO
ING 1/2 cup milk • 1-2 tsp peppermint syrup • 2 tb Chocolate Syrup
• 1/4 cup strong-brewed Folgers® French Roast OR use Black Silk Coffee.
Prep MICRO milk on HIGH 1 -1 1/2 min (hot but not boiling). Elec/mixer hot milk increasing speed
as milk begins to thicken. Continue beating until foamy.
ASSEMBLY nuke peppermint and chocolate syrups on HIGH 20 sec. Stir in coffee.
ADD steamed milk, spooning on foam. Sprinkle w/ cocoa powder. Add mint leaf, choc/mint candy.
SERVE immediately.
BTT for shut ins!
I’m not sure if I posted over here about the no-knead bread I’ve been making? But, I found a video today that takes it up another notch and makes ‘Honey Oatmeal Bread’ in a similar vein:
https://www.youtube.com/watch?v=vI7TMiH-Wi8
Here’s a link to the basic bread I’ve been making:
https://www.youtube.com/watch?v=I0t8ZAhb8lQ
“Shut-Ins Just Wanna Have Fun!”
I almost hesitate to post this, but:
Someone on FR told me recently about Instacart. I had tried this morning to get grocery delivery, but all the delivery times on the two biggest local chains appeared booked for a week.
I went to Instacart and had my order in a few hours. With a few minor substitutions, I had everything I ordered. They had milk, eggs, bread. (I didn’t need TP, so I don’t know about that ;-)
I just learned about this today as well.
I am going to sign up this week.
Jamestown1630, are you near James City County?
I would like to get a local perspective on what is going on there.
I’m actually in Maryland, just outside of DC. My ancestors first came to Jamestown, hence my screen name.
That meme is so true as we work out way through the freezer and pantry.
BAKED CROSTINI
Slice baguette (French, sourdough, or artisan) into 1/3" slices, brush w/ evo, then spread out on sprayed sheetpan.
Add Topping, then bake 15 min (top is bubbly, light-brown).
SERVE topped w/ julienned basil, fave herbs, and chp garden tomato.
TOPPING combine - cottage cheese or ricotta - blue cheese crumbles - shredded parm - fresh pesto - sliced scallions and/or onion powder to taste - crushed garlic or garlic powder to taste - fave herbs (oregano, basil, thyme, sage, rosemary) - black pepper & sea salt, to taste - bit white wine to taste
OPTION For meat-eaters, add thin-sliced deli ham, chicken or roast beef.
SWEET POTATO TOTS
METHOD Fork/combine lge peeled shredded sweet potato and egg.
Add combined •¼ cup flour •¼ tsp ea sea salt, paprika, garlic powder, bit minced scallion; stir/combine.
Form inch balls. Batch-fry in 375 deg peanut oil, do not overcrowd pan. Fry 3 min, then lift out to drain.
Sprinkle w/ K/s. Repeat; let oil come back to temp between batches. NOTE: Can bake 400 deg 30 min.
SERVE hot with ramekin of chipotles stirred into mayo or Greek yogurt.
VARY Kids love these dipped in melted butter, then cinnamon/sugar.
Penne with Zucchini Crema
ING Pkg penne (or fave tubular pasta), cup olive oil bruised gar/cl, 2–3 small zucchini in thick
rounds, small handfuls basil and mint leaves 1½ tb pine nuts, 1/2 c parm, salt flakes/black pepper
METHOD Saute garlic and zucchini in heated 2 tb oil on med–high; toss to coat. Cook 3–4 min to soften,
color a little. Add 2 c water; cook 12–15 min to evaporate water. Then blender w/ herbs, pine nuts, parm, s/p
til smooth and silky. Add rest oil and reblend.
ASSEMBLY Add Zucchini Crema to drained, al dente pasta and toss to coat completely. Serve w/ Parm, sprinkle of pepper.
Chef Note: zucchini crema freezes well in an airtight container. Thaw and reheat, then fold through freshly cooked pasta.
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