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02-15-2013, 12:11 PM | #451 (permalink) | |
Music Addict
Join Date: Jun 2005
Posts: 3,565
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Get a pot of salted water to a rolling boil. The water should taste like the ocean, to give you an idea of how much salt to add. Drop them in and wait for it to come back up to a boil, then reduce to a simmer. After they're bright red and looking done, roughly 13 minutes for a 2 lb. lobster, take them out and shock them in an icebath immediately. Otherwise they'll get dried out and tough. Crack the shells and clean the meat, set aside for later. Take those shells, slather them with tomato paste and roast them until they are browned, then make a stock out of them. Use the roe and tomalley in the stock as well. Sweat mirepoix, parsley, fennel, leek, so no color (browning). The stock should take about 2 hours depending on how much lobster you have. Make sure it is at a slow bubble, and never boils. Strain the stock and reduce it by half, then add in aromatics (saffron, thyme, tarragon) while at a simmer. Slowly add cream, sherry, cognac, and red wine vinegar while whisking, it's important to emulsify the fats and liquids in the bisque or it will break. If you see a red liquid seeping out of the bisque then you know it's broken, but all you need to do is blend it back. I'd suggest blending it all and passing it through a sieve to give it a good texture. Adjust with salt/pepper and re-add previously cleaned lobster meat. Then go to town on that ****. |
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02-15-2013, 12:28 PM | #452 (permalink) | |
Neo-Maxi-Zoom-Dweebie
Join Date: Apr 2011
Location: So-Cal
Posts: 3,752
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02-16-2013, 04:35 PM | #453 (permalink) |
Cardboard Box Realtor
Join Date: Feb 2009
Location: Hobb's End
Posts: 7,648
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I'm going to try making this tomorrow for myself and my math tutor, can you tell me your recipe?
edit: Nevermind, I just worked my way through it like I was making a normal burger and it came out really well. |
02-18-2013, 09:24 AM | #454 (permalink) | |
Just Keep Swimming...
Join Date: Apr 2012
Location: See signature...
Posts: 7,765
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I made some killer mexican chicken last night. Marinaded in lemon pepper for about 24 hrs, then crumbled some Taco flavored Dorito's and parmesan cheese in a bowl. Coat the chicken with the crumble mix, then bake at 375 deg. for about an hour. I served mine with salsa and a Mexican style Velveeta Mac and Cheese. Mmmmmm... good.
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02-18-2013, 04:49 PM | #455 (permalink) | |
Neo-Maxi-Zoom-Dweebie
Join Date: Apr 2011
Location: So-Cal
Posts: 3,752
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02-19-2013, 12:23 PM | #456 (permalink) |
Groupie
Join Date: Oct 2012
Location: liverpool
Posts: 9
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this is my quick go to dish its nice enough to serve if folk are coming over i like it with a big salad and buttered crusty baguette
SPANISH RICE chicken breast and chorizo sausage sliced King prawns uncooked (optional) 2 stalks celery, 1 onion, 1 red and 1 yellow pepper all diced 2 cloves garlic crushed Paella rice (or risotto or standard white) Chicken stock Small glass white wine SMOKED paprika Tablespoon tomato puree/paste Last edited by stanley lambchop; 02-19-2013 at 12:34 PM. |
02-19-2013, 12:31 PM | #457 (permalink) |
Groupie
Join Date: Oct 2012
Location: liverpool
Posts: 9
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fry chicken and chorizo and prawns if using in large pan, add wine to pan and cook off (wine optional) then set aside
In same pan sautee all your veg adding the garlic at the end so not to burn Return meats to veg and add dry rice coat well as you would do risotto Add hot chicken stock to cover with a tablespoon smoked paprika (must be smoked kind) and tomato paste cook until rice done adding more stock if required |
02-19-2013, 02:04 PM | #458 (permalink) |
Neo-Maxi-Zoom-Dweebie
Join Date: Apr 2011
Location: So-Cal
Posts: 3,752
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Gonna make a mess of my kitchen this weekend. But its for a good cause. Honey walnut shrimp. I'm not usually one to like sweet sauces or sweet additions to my meals but this is one of the exceptions.
http://www.google.com/url?sa=t&rct=j...IEcdh9tUMTCeaw Seems easy enough. |
02-27-2013, 12:34 PM | #459 (permalink) | |
Neo-Maxi-Zoom-Dweebie
Join Date: Apr 2011
Location: So-Cal
Posts: 3,752
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