usvi-on-line
The Official OT Food Porn
Can you post your remoulade sauce recipe? Or any other recipe that might be good with grilled shrimp? Once I made a lime/chili mayo base sauce that was good but I have no idea what I put in it! Should have written it down as I was doing itliamsaunt wrote:I found some Nantucket bay scallops at Whole Wallet yesterday. I just sauteed them and then dumped in some butter, white wine, shallots, parsely, and garlic:
<a href="http://www.flickr.com/photos/28539958@N00/2060295729/" title="bay scallops with sauce by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2116/206 ... 467d76.jpg" width="500" height="375" alt="bay scallops with sauce"></a>
For an appetizer we had peel and eat shrimp with a remoulade sauce. They are wild caught off Key West, another Whole Wallet special:
<a href="http://www.flickr.com/photos/28539958@N00/2061078444/" title="peel and eat shrimp by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2214/206 ... f8f0f4.jpg" width="500" height="375" alt="peel and eat shrimp"></a>
Sure, when I get home I will TRY and remember to post it. If I forget, it is the recipe in Jasper White's Summer Shack cookbook. It's really good!
One of the easiest yummy shrimp dipping sauces I make is just to take some mayonaisse--about 1/2 cup or so, stir in the juice of one lemon, one or two cloves of garlic, squashed to a paste with some salt, and cracked pepper. It takes about 2 minutes and tastes so good!
I've got some more pictures for this thread too, I just have to upload them. I make short ribs for the first time last night and John went crazy for them.
One of the easiest yummy shrimp dipping sauces I make is just to take some mayonaisse--about 1/2 cup or so, stir in the juice of one lemon, one or two cloves of garlic, squashed to a paste with some salt, and cracked pepper. It takes about 2 minutes and tastes so good!
I've got some more pictures for this thread too, I just have to upload them. I make short ribs for the first time last night and John went crazy for them.
It's like looking in your soup and finding a whole different alphabet.
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
This is food porn from a week after Thanksgiving that I just found on my camera.
It is a stuffed chicken breast stuffed with feta, spinach and bacon, and the sides are a cranberry relish I learned in my cooking class and also sweet potatoes.
In our class we stuffed a pork tenderloin like that, and I was doing a trial run with chicken. I am gonna do the tenderloins Sunday for the whole family.
I also made a white wine sauce but took the picture before I put the sauce on it.
It is a stuffed chicken breast stuffed with feta, spinach and bacon, and the sides are a cranberry relish I learned in my cooking class and also sweet potatoes.
In our class we stuffed a pork tenderloin like that, and I was doing a trial run with chicken. I am gonna do the tenderloins Sunday for the whole family.
I also made a white wine sauce but took the picture before I put the sauce on it.
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Didn't know whether or not to post this pic under the Christmas cookie section or not as it's a dessert that I ONLY make at Christmas time, but it's not cookies.
This is my grandmother's cheesecake, and it is THE BEST cheesecake around. I can't show you what it looks like on the inside as I am giving them away, but here is the cake before I put the topping on and afterwards. My grandmother likes it to have the cracks in it so some of the topping will go in them. There is a homemade graham cracker crust underneath as well...
Oh and excuse the mark in the top corner where my oven mit hit the topping
It looks like a child's handprint, but it's not even though it REALLY looks like one 
This is my grandmother's cheesecake, and it is THE BEST cheesecake around. I can't show you what it looks like on the inside as I am giving them away, but here is the cake before I put the topping on and afterwards. My grandmother likes it to have the cracks in it so some of the topping will go in them. There is a homemade graham cracker crust underneath as well...
Oh and excuse the mark in the top corner where my oven mit hit the topping
It looks like a child's handprint, but it's not even though it REALLY looks like one
Last edited by nothintolose on Sat Dec 15, 2007 10:08 am, edited 1 time in total.
-
California Girl
Jeez Elizabeth! I believe you've found your calling! The stuffed chicken breasts look to die for, and that cheese cake... hmmm... I believe I have your grandmother's recipe - heehee! I'm going to have to give it a shot, but I have to get a bathing suit on in 4 weeks and I'm trying to drop some of the 12 lbs. I gained since I got back from STJ! Maybe the cheesecake will have to wait until the end of January
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Yum on the chicken Elizabeth!
Mary Beth, here is the remoulade recipe:
1 cup hellmans
1 tbsp whole grain dijon mustard
2 tsp tomato paste
1/2 tsp red wine vinegar
1/2 tsp worcestershire
1/2 tsp sugar
1 tsp old bay
1 tbsp minced shallot
1/4 cup minced dill pickle
2 chopped scallions
1 tbsp minced parsley
1/2 tsp salt
1/8 tsp cayenne
Mix all together.
Here are the short ribs. That's creame spinach in the back:
<a href="http://www.flickr.com/photos/28539958@N00/2112102159/" title="short ribs by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2059/211 ... 801255.jpg" width="500" height="375" alt="short ribs"></a>
Last night inspired by jmq's trip report to Switzerland we had our first fondue of the winter. It was sooooo good. I'd show you a picture but I got too much of my messy kitchen in the shot so you'll have to take my word for it!
Mary Beth, here is the remoulade recipe:
1 cup hellmans
1 tbsp whole grain dijon mustard
2 tsp tomato paste
1/2 tsp red wine vinegar
1/2 tsp worcestershire
1/2 tsp sugar
1 tsp old bay
1 tbsp minced shallot
1/4 cup minced dill pickle
2 chopped scallions
1 tbsp minced parsley
1/2 tsp salt
1/8 tsp cayenne
Mix all together.
Here are the short ribs. That's creame spinach in the back:
<a href="http://www.flickr.com/photos/28539958@N00/2112102159/" title="short ribs by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2059/211 ... 801255.jpg" width="500" height="375" alt="short ribs"></a>
Last night inspired by jmq's trip report to Switzerland we had our first fondue of the winter. It was sooooo good. I'd show you a picture but I got too much of my messy kitchen in the shot so you'll have to take my word for it!
It's like looking in your soup and finding a whole different alphabet.
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
LOL, was just kidding you! I don't think it would ship wellnothintolose wrote:Mary Beth - I actually thought about it yesterday and so wish I could ship a few off but I don't think that would work
Do I have the recipe? Is it in that collection of recipes you sent?
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Mama's Cheesecake
Makes 3
INGREDIENTS
6 8-ounce packages cream cheese
45 graham crackers (4 cups)
6 eggs
1/2 stick butter
3 1/4 cups sugar
3 pints sour cream
3 Tbsp. vanilla
8 Tbsp. milk
Beat eggs and 2 cups sugar until light and creamy. Add cream cheese (in pieces) and blend well. Slowly add milk and mix until smooth. Set mixture aside.
Crush graham crackers with rolling pin until smooth. Mix crumbs with butter and 3/4 cup sugar and press into bottom of 9-inch square pan or disposable aluminum pan.
Add cream cheese filling to crust and cook in 350° oven for 45 minutes. Turn oven off and let cake cook for 20–30 minutes, or until golden brown. Take cake out of oven and let cool.
Mix sour cream, vanilla and 1/2 cup sugar together. Pour topping over cake and put in 450° oven for 8–10 minutes. Take out and let cool. Refrigerate.
**I cheated yesterday and bought a Nabisco box of ready made graham cracker crumbs cuz I didn't feel like rolling them out. If you use the already crushed graham cracker crumbs you only need one (13oz) box - not 4 cups.
It was put on Oprah's website last year:
http://www.oprah.com/presents/2007/moth ... _105.jhtml
Makes 3
INGREDIENTS
6 8-ounce packages cream cheese
45 graham crackers (4 cups)
6 eggs
1/2 stick butter
3 1/4 cups sugar
3 pints sour cream
3 Tbsp. vanilla
8 Tbsp. milk
Beat eggs and 2 cups sugar until light and creamy. Add cream cheese (in pieces) and blend well. Slowly add milk and mix until smooth. Set mixture aside.
Crush graham crackers with rolling pin until smooth. Mix crumbs with butter and 3/4 cup sugar and press into bottom of 9-inch square pan or disposable aluminum pan.
Add cream cheese filling to crust and cook in 350° oven for 45 minutes. Turn oven off and let cake cook for 20–30 minutes, or until golden brown. Take cake out of oven and let cool.
Mix sour cream, vanilla and 1/2 cup sugar together. Pour topping over cake and put in 450° oven for 8–10 minutes. Take out and let cool. Refrigerate.
**I cheated yesterday and bought a Nabisco box of ready made graham cracker crumbs cuz I didn't feel like rolling them out. If you use the already crushed graham cracker crumbs you only need one (13oz) box - not 4 cups.
It was put on Oprah's website last year:
http://www.oprah.com/presents/2007/moth ... _105.jhtml