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 Posted: Tue Feb 27, 2007 9:36 am
I am thiking of whipping up a dish at the auction today which highlights ginger. I am thking of some hot shrimp... maybe a tad bit of cayenne pepper, a pinch or three of ginger and some vinegar based hot wing sauce.
Anyone have a favorite recipe highlighting ginger?
I usually experiment with different spices until I get really familiar with them. I did this with curry and learned that it is incredibly tasty. Oregano is another favorite of mine. I have not started anything extensivley using ginger but am about to. Any suggestions?
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Posted: Wed Feb 28, 2007 12:30 am
Your shrimp was awsome tonight..but as usual Dragon would not even taste...she must think we are nasty and will not eat after your specialty cooking unless it is a bratwurst!!
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Posted: Wed Feb 28, 2007 1:14 am
Thank you my dear.
For those interested, I cooked up 4 different dishes today. About 20-24 medium shrimp per dish, served each on a Penne pasta.
1: Shrimp Scampi: Classic scampi with lots of butter and even more garlic. A pinch of sea salt and that's it.
2: A foray into a French shrimp dish: Sauces are veverything when cooking French cuisine so I seared the shrimp with a coating of Lea and Perrins. I added a touch of Balsamic vinegar, a smidgeon of peanut oil and just a touch of ginger. Not my favorite but the sauce was tasty.
3: Terriyaki Shrimp: As it sounds, no coking oil or butter but shrimp friend in teriyaki sauce with plenty of MSG. A bit of black pepper, another large dose of terriyaki near the end and MSG as the shrimp came out. Very, very good!
4: Szechaun Shrimp: I love this because I experiment with various forms of heat. Shrimp begins in a tangy, hot buffalo sauce heavy in vinegar. A good two tbsp of cayenne pepper, one tbsp of black pepper, add crushed green and red pepper and some flaked onions. Lots of stir frying and about 5 minutes on high heat and this one is ready.
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Posted: Thu Mar 08, 2007 6:19 pm
Haney..if you wanna whip something up hot..all youhave to do is call me to the kitchen!! wink
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Posted: Sun Mar 11, 2007 7:12 am
On memorial Day we invite the Kids and their friends as well as the neighbors over for our tradittional Holiday LOW COUNTRY BOIL! We cook this outside on our Turkey Frier..of course instead of using oil we use water. We also cover the picnic table with newpaper and when the boil is finish cooking and drained of liquid we pour the entire boil on the top of the table....
Low Country Boil (Darlene's version)
2 boxs of crab boil seasoning mix
2 lemons cut in half
1 lime cut in half
3 to 4 whole garlic cloves
3 to 4 peeled whole onions
10 pounds smoked sausage
5 pounds tiny RED whole potatoes
25 to 30 ears corn
15 to 25 pounds medium or large shrimp
10 pounds of crab legs
(For different variations, any seafood could be added to the pot)
Start with a 20-quart pot filled over 1/3 with fresh cold water. In the pot add crab boil mix to the water. Squeeze juice from the lemons & limes, then place them in the water to boil. Add the garlic cloves & whole onions. Bring to a boil, and then add sausage and potatoes. Bring to a second boil, and continue cooking for 10 minutes, or until potatoes start to get soft. Add the corn and start a count of 5 minutes. Do not wait until water boils. At 5 minutes add crab legs. 5 minutes later, add shrimp. Boil for 2 1/2 to 3 minutes. Drain and pour the contents on top of the table....dig in.
Serve with plenty of napkins.
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