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Post by Arrianna on Aug 28, 2006 15:14:15 GMT -5
This is not a request for recipes. I just want to know what your favorite seafood dishes are.
Mine? Well we covered that, I like mussels in black beans sauce.
So what else should I (and anyone else) try in your opinion?
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Post by allezcuisine on Aug 28, 2006 17:37:48 GMT -5
Defiantly my mussel recipe. You all should know it by now...
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Post by herringchoker on Aug 28, 2006 18:25:34 GMT -5
Boiled lobster.
Mussels in garlic cream sauce.
Trout, either dredged in flour and pan-fried, or grilled.
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Post by missteetheironchef on Aug 28, 2006 18:29:23 GMT -5
Seafood Fetticine Alfredo
Lobster Rolls
Clam Chowder
Seafood Salad
Subway's Seafood and Crab Sub
Any shrimp dishes.
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Post by Arrianna on Aug 29, 2006 9:29:28 GMT -5
Defiantly my mussel recipe. You all should know it by now... Any mussel recipes that don't involve alcohol? misstee, Seafood Fetticine Alfredo is a favorite of mine as well... to bad I can't have it. lol
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Post by mickster on Aug 29, 2006 10:41:08 GMT -5
I love seafood. I want to try a combination of lobster, shrimp, scallops, crabs, oysters and mussels all cooked and ground up and mixed together and put into a big, round, soft and warmed sourdough loaf that has been hollowed out a bit, then add some sliced black olives, chopped long green onions, crisp lettuce and tartar sauce mixed with a bit of cocktail sauce, black pepper and a bit of garlic powder. (OHMYGOSH, I dream of this!)
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Post by allezcuisine on Aug 29, 2006 12:11:35 GMT -5
Oh boy, Mick. That does sound good. LOL.
Arrianna, I am sure you could use chicken broth as a substitute.
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Post by Arrianna on Sept 19, 2006 11:43:32 GMT -5
Ok, I'm going to expand this question. Before I just wanted to know for my own benifit. Thanks all. Now... I'm trying to expand the seafood section of my cookbook. So what, in your opinion, recipies are a must have for me to put in there? Help please? (Again, no recipes. I have to make them myself.)
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Post by missteetheironchef on Sept 19, 2006 15:44:49 GMT -5
Lobster Stew is good too.
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Post by allezcuisine on Sept 19, 2006 17:58:11 GMT -5
Crab ravioli. Shrimp Salad. Seafood Lasagna. Shrimp and Pesto. Crab Gumbo. That's all I can think of for now.
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Post by Arrianna on Sept 19, 2006 18:26:54 GMT -5
...and now I'm hungry....
lol. Thanks! Anyone else?
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Post by allezcuisine on Sept 19, 2006 18:45:39 GMT -5
LOL. You're welcome, Arrianna. I also recommend you try lobster pot pie. That's a favorite of mine.
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Post by missteetheironchef on Sept 20, 2006 13:43:35 GMT -5
Wow, never had lobster pot pie.
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Post by allezcuisine on Sept 20, 2006 14:41:31 GMT -5
Here you go, Misstee:
Lobster Pot Pie
6 tablespoons butter 1 cup chopped onions 1/2 cup chopped celery Salt Freshly ground white pepper 6 tablespoons flour 3 cups seafood or chicken stock 1 cup milk 2 cups diced potatoes, blanched 1 cup diced carrots, blanched 1 cup sweet peas 1 cup diced baked ham 1 pound lobster meat, cooked and diced 1/2 cup to 1 cup water 1/2 recipe basic savory crust (recipe included), rolled out to the size of the pan
Preheat the oven to 375 degrees F. Grease a rectangular glass baking dish. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10 minutes, or until the sauce starts to thicken. Stir in the milk and continue to cook for 4 minutes. Season with salt and pepper. Remove from the heat. Stir in the potatoes, carrots, peas, ham and lobster. Season with salt and pepper. Mix the filling thoroughly. If the filling is too thick, add a little water to thin out the filling. Pour the filling into the prepared pan. Place the crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Using a sharp knife and make several slits in the top of the crust. Place the dish in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.
BASIC SAVORY PIE CRUST: 3 1/4 cups flour 1 teaspoon salt 1 1/2 cups cold lard or solid vegetable shortening 4 to 5 tablespoons ice water
Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a square about 14 inches in diameter and 1/8-inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold into a square baking pan. Fill and proceed as directed in the recipe.
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Post by missteetheironchef on Sept 29, 2006 13:21:28 GMT -5
Sounds so good to be good.
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