I usually steam it, but these are already cooked.
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What is/was for dinner?
- Thread starter Gutwrench
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I usually steam it, but these are already cooked.
Ah.
And how will you serve them, then?
Yum.
I love crab, shrimp, lobster, prawn......
On the counter. Lol. It’s just me.
I love blue crab feasts, lobster, prawns too.
The scallops looked tempting but I didn’t want to cook. My former wife used to make a great scallops with carmalized Belgium endive. I do it, but it’s not as good as hers.
Awesome. Looks delicious. Lobster and shrimp for me please. Then fried soft shell crabs.
I miss our cats for many reasons (Thatcher and her daughter Cabo), but Thatchie loved shrimp as much as I do. She would stand on her hind legs and beg for more after 3 jumbo shrimp. She was already adorable, but it was fun to share that with her (way better than stinky cat food). And Cabo didn’t like shrimp so more for Thatch and me.
Sometimes it doesn't suck to live on the West Coast!
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One of the first dishes I ever learned to cook professionally was a scallop dish. Take your scallops and arrange them as you like in a small ceramic broiling dish. Add a bit of white vermouth to the dish, a few pats of butter and sprinkle with paprika. Broil for about 5 minutes. Simple yet oh, so good!
Thank you! Did you say, professionally? More tips please.
What about abolony? I saw lots of it off Bodega Bay but never cooked it. Any experience?
Yep. My first real job was working in a very nice restaurant in Northern VA when I was in high school. Caught the bug and, after spending much of the 80's overseas as a contractor I came back and pursued a career as a chef. That lasted most of the 90's till I got my sanity back and decided to pursue money (which chef'ing doesn't provide a lot of!). Abalone is something I've eaten a few times in China, but it's really expensive here in the US and hard to get, due to severe limits on the amounts that can be harvested. My kitchens never served them (being in the center of the country). There a few restaurants in Cali that serve them, but I'm willing to bet it's an arm and a leg and very seasonal!
I used to go fishing/diving for abalone for years until the mid-late 90s here. When I began there was a 4/day limit and then it got halved sometime in 1992, I think. I believe there's a temporary ban on it now due to dwindling numbers and numerous organizations are trying to get the numbers to grow.
Probably wouldn't eat it again if the numbers reach historic levels pre 1940s. It tastes nice but there's better stuff to eat from the sea.
I turned towards more fishing back then. The state is segmented into three fishing regions that offer a variety of fish. The further you get to Mexico, the more 'tropical' the fish become. And in a good year, you can snag some amazing stuff. Go way up, and you'll get great colder species. Gulf of Mexico offers amazing stuff from the Mexican and Texan coastlines all the way to Florida.
Probably wouldn't eat it again if the numbers reach historic levels pre 1940s. It tastes nice but there's better stuff to eat from the sea.
I turned towards more fishing back then. The state is segmented into three fishing regions that offer a variety of fish. The further you get to Mexico, the more 'tropical' the fish become. And in a good year, you can snag some amazing stuff. Go way up, and you'll get great colder species. Gulf of Mexico offers amazing stuff from the Mexican and Texan coastlines all the way to Florida.
I ca certainly attest to Gulf of Mexico seafood being great. I grew up along the Mississippi Gulf Coast and we still go down there for vacations along the coast and to New Orleans. I have eaten seafood all over and the coast just has the best of any region, hands down. You can't find a better oyster than those that are caught between Texas and Alabama. Same for shrimp. There's something about that water down there that makes it special. I've always chalked it up to the runoff from the Mississippi River into the Gulf. Even with the environmental issues they've been having over the last decade they are still producing the best stuff on the planet.
Battered shrimp in egg, flour, then sautéed in butter and wine along with leftovers, sweet potatoe casserole and chicken liver stuffing.
The lesson learned was I usually use white wine, but due to poor planning, I only had red wine, so I used it and it turned my shrimp from pinkish buttery yellow to a brown. Fortunately it had no adverse effect on the taste... Yum.
The lesson learned was I usually use white wine, but due to poor planning, I only had red wine, so I used it and it turned my shrimp from pinkish buttery yellow to a brown. Fortunately it had no adverse effect on the taste... Yum.
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Battered shrimp In egg, flour, then sautéed in butter and wine along with leftovers, sweet potatoe casserole and chicken liver stuffing.
The lesson learned was I usually use white wine, but due to poor planning, I only had red wine, so I used it and it turned my shrimp from pinkish buttery yellow to a brown. Fortunately it had no adverse effect on the taste... Yum.
There are reasons (not least aesthetic) that white wine works better with almost every fish dish.
But, yes, yum.
Yesterday, we finished the splendid lentil dish that we had prepared the day before.
Now, must give thought to this evening's dinner.
Now, must give thought to this evening's dinner.
Mom made twice baked potatoes last night. They were excellent as usual.
Talk of the Gulf and their awesome seafood: I had amazing fried catfish in Houston almost 30 years ago.
Now I thinking of what I can get for brunch as I am Part Time so I cannot leave the office (it is presumed I take a lunch break before I start work since I am Part Time). Most places do not open for lunch before 11-11:30. So probably either something at Whole Foods or Pret.
Glad I have the maple almond butter bars there already.
Dinner might be cereal. If we have enough nut milk.
Talk of the Gulf and their awesome seafood: I had amazing fried catfish in Houston almost 30 years ago.
Now I thinking of what I can get for brunch as I am Part Time so I cannot leave the office (it is presumed I take a lunch break before I start work since I am Part Time). Most places do not open for lunch before 11-11:30. So probably either something at Whole Foods or Pret.
Glad I have the maple almond butter bars there already.
Dinner might be cereal. If we have enough nut milk.
There was Estonian today, so I grabbed some.
Dinner will be monkfish (purchased today in the fishmonger's stall at the farmers' market) on a bed of roasted (organic) vegetables; potatoes, red peppers, tomatoes, onions, and a little garlic, lemon juice, white wine, and pimentón dulce.
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The roasting vegetables (thinly sliced potatoes, onions, a little garlic, tomatoes, and red pepper, anointed and drizzled with olive oil) have been greeting the heat of a hot oven for the best part of the past hour.
Around twenty minutes ago, I added some pimentón, (sweet, smoked paprika), a cup of vegetable stock, and a glass of French white wine to the copper roasting tin.
Presently, a few monkfish fillets shall be placed on top of the vegetables, for a final ten or so minutes of roasting.
Around twenty minutes ago, I added some pimentón, (sweet, smoked paprika), a cup of vegetable stock, and a glass of French white wine to the copper roasting tin.
Presently, a few monkfish fillets shall be placed on top of the vegetables, for a final ten or so minutes of roasting.
Dinner was delicious, though I say so myself.
Everyone's plates were returned wiped clean, including Mother's.
Everyone's plates were returned wiped clean, including Mother's.
Roast chicken using copious amounts of red onion, potatoes, carrots, parsnip and peppers. Chicken was marinated a night prior and then thinly sliced garlic placed under its skin along with thinly sliced lemon with rind removed from the garden, pats of salted butter and rosemary from the garden along with rosemary in the vegetables bed.
Now off to bed after having a few helpings of scotch and going through some new books I ordered that managed to arrive well after it became dark outside.
Now off to bed after having a few helpings of scotch and going through some new books I ordered that managed to arrive well after it became dark outside.
I’m taking the day off, completely!
Hash browns and eggs for brunch.
Ps - the eggs were several seconds overdone.
Hash browns and eggs for brunch.
Ps - the eggs were several seconds overdone.
Apart from a banana cake (baked by the carer - delicious with a coffee this afternoon), it seems that a friend of the carer's (who was given banana cake, and who also partook of a dish the carer had prepared over the week-end - mackerel in chilli and vinegar) shall prepare a vegetable curry dish in coconut milk (yum) and shall despatch some of the contents - via the carer - our way.
Accompanied by rice, this should be most tasty.
Accompanied by rice, this should be most tasty.
