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  1. #11  
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    OK, seafood guy, how am I going to do the big sea scallops that are waiting for me at home tonight? The rain will prevent grilling, and it's boring to just run them under the broiler.
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  2. #12 Killer chipotle sauce 
    HR Corporate Scum patriot45's Avatar
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    I made a batch of this to go on our appetizer, everyone agreed I should make more for the crab cakes it was so good!

    Sauce
    3/4 cup mayonnaise
    1 tablespoon fresh lime juice
    1 tablespoon chopped roasted red peppers packed in jar
    2 teaspoons minced canned chipotle chilies

    Mix all ingredients in bowl. Cover and refrigerate until ready to use.

    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
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  3. #13  
    HR Corporate Scum patriot45's Avatar
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    Quote Originally Posted by linda22003 View Post
    OK, seafood guy, how am I going to do the big sea scallops that are waiting for me at home tonight? The rain will prevent grilling, and it's boring to just run them under the broiler.

    Aha! I use one if these!



    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
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  4. #14 Appetizer 
    HR Corporate Scum patriot45's Avatar
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    My own concoction!

    Polenta - instant works fine
    Fresh crab meat
    red caviar ($6.99)
    chipotle sauce
    sprigs of parsley

    Form cakes of the polenta in ramekins and flip over on a plate
    spoon some crab on top
    add some red caviar on top of the crab
    spoon some sauce around
    arrange parsley sprigs

    And voila, an apetizer!!



    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
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  5. #15 Baltimore Hotel crab cakes 
    HR Corporate Scum patriot45's Avatar
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    Best I have ever had!! No stinking fillers.


    Ingredients
    2 eggs
    1/4 cup mayonnaise
    2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)
    1 teaspoon Worcestershire
    1 teaspoon Old Bay seasoning
    1/4 teaspoon white pepper
    1 pinch of cayenne
    1/2 teaspoon salt
    1 3/4 pounds Dungeness crab meat (or lump crab meat from the best crab available to you)
    2 tablespoons finely ground cracker crumbs
    Clarified butter as needed for frying (sauteing)
    bread crumbs (Japanese bread crumbs) as needed

    Directions

    1. Whisk the eggs in a mixing bowl to blend

    2. Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth

    3. Mix in crab and cracker crumbs

    4. Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree

    5. Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes

    6. Coat the crab cakes with Panko bread crumbs

    7. Fry in clarified butter until golden brown on both sides

    8. Serve with tartar sauce or cocktail sauce or your favorite sauce



    Oooh, all that butter and crab!



    Served over the shrimp risotto with plenty o sauce!


    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
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  6. #16 Lobster bisque 
    HR Corporate Scum patriot45's Avatar
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    The creamiest, richest soup that you can slurp!!


    First off, you need the rest of your lobster stock and meat.
    3 sprigs flat-leaf parsley, plus extra, for garnish
    1/2 teaspoon saffron
    6 cups heavy cream
    1 cup cream sherry
    2 tablespoons freshly ground black pepper
    1/4 cup cornstarch
    1 reserved lobster head

    put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.

    If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor.

    Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with head and one parsley leaf in center, if desired.


    By now, too many white russians and my plating is suffering!:D


    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
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  7. #17  
    Senior Member Jumpy's Avatar
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    Quote Originally Posted by patriot45 View Post
    The creamiest, richest soup that you can slurp!!


    First off, you need the rest of your lobster stock and meat.
    3 sprigs flat-leaf parsley, plus extra, for garnish
    1/2 teaspoon saffron
    6 cups heavy cream
    1 cup cream sherry
    2 tablespoons freshly ground black pepper
    1/4 cup cornstarch
    1 reserved lobster head

    put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.

    If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor.

    Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with head and one parsley leaf in center, if desired.


    By now, too many white russians and my plating is suffering!:D

    The recipe looks positively decadent! Heavy cream.. sherry...

    But no friggen way would I garnish with the LOBSTERS HEAD! That would freak me out. Its beady little eyes staring up at me. yikes!
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  8. #18  
    gator
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    Quote Originally Posted by patriot45 View Post
    The creamiest, richest soup that you can slurp!!


    First off, you need the rest of your lobster stock and meat.
    3 sprigs flat-leaf parsley, plus extra, for garnish
    1/2 teaspoon saffron
    6 cups heavy cream
    1 cup cream sherry
    2 tablespoons freshly ground black pepper
    1/4 cup cornstarch
    1 reserved lobster head

    put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.

    If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor.

    Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with head and one parsley leaf in center, if desired.


    By now, too many white russians and my plating is suffering!:D
    Variation:

    Use whole milk or half and half instead of the cream and put in a cup and a half to two cups of Velveta cheese to make it a lobster cheese soup. You can sub other cheeses like cheedar but the Velveta makes it good.
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  9. #19  
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    Quote Originally Posted by gator View Post
    Variation:

    Use whole milk or half and half instead of the cream and put in a cup and a half to two cups of Velveta cheese to make it a crab cheese soup. You can sub other cheeses like cheedar but the Velveta makes it good.
    Velveeta is amazing stuff...apparently it can turn lobster bisque into crab cheese soup!
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  10. #20  
    gator
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    Quote Originally Posted by Phillygirl View Post
    Velveeta is amazing stuff...apparently it can turn lobster bisque into crab cheese soup!
    Sorry for the mistake you eagle eyed little thing. The recipe came from crab cheese but works just as well with lobster.

    Go back to eating your Philly ChesseScrapple sandwich and leave the discussion of seafod to those that actually have eaten it before.
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