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I made a southwest shrimp scampi several pages back and it turned out pretty well. Season em with cumin, chili powder etc, make your scampi of choice but sub lime and 1/2 tequila seafood stock mix for lemon and white wine.
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Aug 25, 2019 17:45
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Nephzinho posted:Interesting things to do with shrimp besides grilling or frying? I also like to sautee them peeled and deveined. Sautee in clarified butter with a garlic clove smashed in it (maybe some red pepper flakes too) over fairly high heat-you want to try and brown the scrimps slightly if you can. Cook the shrimp slightly underdone, remove from pan, deglaze with white vermouth or wine, return shrimp to pan and garnish with very finely chopped parsley and a little squeeze of lemon juice.
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Aug 25, 2019 17:58
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Trying to think of something to do as an appetizer as part of a multicourse night, staying away from the usual prep.
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Aug 25, 2019 18:01
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Nephzinho posted:Trying to think of something to do as an appetizer as part of a multicourse night, staying away from the usual prep. I don't have a full recipe in front of me but I've definitely had dumplings that started with raw shrimp, onion, garlic, egg and some other stuff go into a food processor then get a wanton wrapper and boil.
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Aug 25, 2019 18:06
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I received 2lbs of very nice fresh, but not-deveined, shrimp, and I have no idea how to de-vein them.
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Aug 25, 2019 18:12
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Nephzinho posted:Trying to think of something to do as an appetizer as part of a multicourse night, staying away from the usual prep. Shrimp and egg salad on little toasts Something involving puff pastry or tiny biscuits Crab boil style tiny potatoes with a shrimp and a slice of sausage on a skewer
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Aug 25, 2019 18:18
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Sweet Custom Van posted:Shrimp and egg salad on little toasts Beef wellington is going to be the main, so doing something with excess puff pastry could work nicely. Will post last year's menu + what I've got so far for this year when I sit down with laptop later.
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Aug 25, 2019 18:36
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Nephzinho posted:Trying to think of something to do as an appetizer as part of a multicourse night, staying away from the usual prep. Pickled Shrimp 3# fresh shrimp in shells 3/4 c celery tops 1/2 c mixed pickling spices 1 tbsp salt Put the above in a pot of boiling water, cover, and simmer 5 minutes. Drain, peel, and de-vein under cold water. Layer shrimp in a shallow baking dish (9x13 pyrex works) with 2.5C thinly sliced onions and 10 bay leaves. Pickling Marinade 2 c salad oil 1 c white vinegar 4 tbsp capers with juice 3 tsp celery seed 2 tsp salt a few drops tobasco Pour pickling marinade over all. Marinate covered in the refrigerator at least 24hrs, spooning marinade over shrimp occasionally. Keeps about a week in refrigerator. May be served as hors d'oeuvres or salad. I've tried to fancy it up with nice oil or vinegar or whatever, but its perfectly delicious with plain 1960s vegetable and white vinegar.
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Aug 25, 2019 18:38
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Annath posted:I received 2lbs of very nice fresh, but not-deveined, shrimp, and I have no idea how to de-vein them. You don't really have to. I've never deveined shrimp while eating them for 20+ years on the gulf coast.
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Aug 25, 2019 19:05
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That Works posted:You don't really have to. I've never deveined shrimp while eating them for 20+ years on the gulf coast.  https://www.youtube.com/watch?v=uNtpqxAd3eU
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Aug 25, 2019 19:14
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That Works posted:You don't really have to. I've never deveined shrimp while eating them for 20+ years on the gulf coast. Same.
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Aug 25, 2019 19:29
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Okay last year's menu was: Boquerones on baguette with ricotta and peppers. Asparagus and mushroom crustini. Bacon wrapped scallops. Leek risotto. Cheese & charcuterie plate. Mussels. Sous vide lollipop lamb. The top of our wedding cake. Thinking so far for this year: Deviled eggs. Pigs in a blanket. Beef wellington. Chocolate malt cake with raspberry syrup. Might work the shrimp in with a fideua? If I put it in a pastry I'll have to drop the pigs in a blanket to avoid over loading on pastry. Might also add in a patatas bravas or maybe just a romesco sauce + fixings to spread it on.
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Aug 25, 2019 19:36
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Sweet Custom Van posted:Something involving puff pastry Small pastries wrapped in pastry?
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Aug 25, 2019 21:15
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Puff pastry? FoodWishes has a great baked brie recipe/technique that is great appetizer. So, I have vacuum sealer. I got it for my birthday, and, well, I'm struggling. I read the (lackluster) directions and nowhere did it mention that liquidy foods would be a problem. Did my usual weekend meal prep and made general tso chicken and teriyaki chicken, both of which have a sauce. Not a lot of sauce, but some, and it's thick. My goal was to vacuum seal and freeze portions for later in the week. I tried a couple of times and the bag wouldn't seal right, even though the edges were dry and flat. I got one to seal, but there's still some air bubbles in there. None of the instructions mentioned that foods with sauce would be a problem.... but the sticker on the unit itself said that freezing them first might help. Now, obviously a soup would be troublesome to vacuum seal, but the sealer itself has "dry" and "moist" settings, so I thought it'd be fine. I guess my point is, if I have to freeze it first, what's the point of vacuum sealing? Or is there something I'm missing?
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Aug 25, 2019 21:41
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QuarkMartial posted:Puff pastry? FoodWishes has a great baked brie recipe/technique that is great appetizer. Moist setting or do water displacement and then a manual seal.
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Aug 25, 2019 21:46
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Nephzinho posted:Moist setting or do water displacement and then a manual seal. Sorry, I thought I mentioned it. I used the moist setting and still had trouble. Is water displacement just putting the bag in water (obviously keeping the open top above the surface) to work the air out and then sealing it?
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Aug 25, 2019 21:49
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This is probably pretty weird and gross and maybe a cooking sin, but is making a worchestershire-based 'paste' or spread a thing? Every now and again when cooking with it, I get a dark, savory paste of it built up in like the corners that spreads well on bread and sandwiches and whatnot, so I'm wondering if I can't just make the same en masse without having to buy a hock of meat to do it.
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Aug 25, 2019 22:06
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I tried making a fried eggplant recipe from Murimoto's "Japanese Home Cooking" that involve frying 1" egg plant slices in 1/4" of oil. My eggplant came out as a oily mess that most of went into the bin instead of being kept as leftovers. The recipe said that the eggplant would absorb some oil and then express most of it. I don't think I got the stage where it lets go of the oil it absorbed but I did pull the slices when they had significant browning so I feel like if I left it for longer it would've charred on the outside. What can I do to not end up with oily gross goop in place of my eggplant?
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Aug 26, 2019 02:01
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captkirk posted:I tried making a fried eggplant recipe from Murimoto's "Japanese Home Cooking" that involve frying 1" egg plant slices in 1/4" of oil. My eggplant came out as a oily mess that most of went into the bin instead of being kept as leftovers. Possibly a dumb question, but since it's a Japanese cookbook...are you using the same type of eggplant that's assumed in the recipe?
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Aug 26, 2019 02:24
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poeticoddity posted:Possibly a dumb question, but since it's a Japanese cookbook...are you using the same type of eggplant that's assumed in the recipe? I'm not. I was going to use rosa bianca eggplant I picked up from the farmer's market but it went extra squishy before I got around to cooking it. So I ended up using American eggplant. The original recipe called for Japanese eggplant.
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Aug 26, 2019 02:29
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Kaiser Schnitzel posted:Pickled Shrimp then. My grandmother's recipe and they always disappear very quickly. Hot drat Nephzinho posted:Interesting things to do with shrimp besides grilling or frying? If they're big enough, and you've got nothing better to do with an afternoon, you can do this which I've been working on for a few years: Baked Lovecraft 1lb raw jumbo shrimp (15 count), peeled save for the tail 1lb crab meat (backfin, or special) 1/2 cup bread crumbs 1 tbs mayonaise 1 egg, beaten 1.5 tsp dill 1 tsp dry coleman's mustard 1 tsp parsley, chopped (dried is fine) 2 tsp sherry 2 TBS melted butter 15 sets of Calamari tentacles (Just buy 15 fresh calamari, chop the tentacles for this, and freeze the rest to make something delicious later) 1/4 cup soy sauce (I like Tamari) 1/4 cup lemon juice 1/4 cup olive oil 3 big cloves of garlic, crushed Cookie sheet lined with parchment Oven to 375 1) Take the shrimp and reverse-butterfly them. That is to say, put the big end of the shrimp on a cutting board so the tail is curled up above it in the air like the letter 'C', then using a sharp knife, cut 4/5ths the way through the body of the shrimp so that it folds open. Set these aside in a bowl in the fridge. 2) Clean the tentacles. Then whisk together the marinade of soy, lemon juice, garlic, and olive oil. Then get the tentacles in that and marinating 2) Work through your crab meat to make sure there's no shell in it, then mix in the bread crumbs until it's evenly mixed. Then start mixing in the mayo, eggs, spices, sherry and butter, in that order. Don't work it too hard, just enough to make sure it's well incorporated. Toss in the fridge for 1 hour. 4) Pull the shrimp back out and start assembly. Into each butterflied shrimp, you're going to stuff a couple tablespoons of the crab filling. Then top it off with a set of tentacles, pressing the center of the crown into the stuffing so they adhere nicely. 5) Arrange these evenly on the baking sheet, and pop into the preheated oven for 18 to 23 minutes. You want to see the stuffing start to crisp up a little. It normally takes about 20 minutes in my oven, but ymmv. If the stuffings getting crispy edges and the shrimp's turned pink, it's ready to go. 6) Now serve to unsuspecting guests (Edit: You may well have left over stuffing. I just make a couple crab cakes with it and enjoy that.)
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Aug 26, 2019 02:57
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Nephzinho posted:Interesting things to do with shrimp besides grilling or frying? When I worked retail, a fisherman with a fantastic Eastern Shore accent would bring us clamshell containers filled with steamed shrimp dredged in Old Bay
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Aug 26, 2019 03:08
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captkirk posted:I'm not. I was going to use rosa bianca eggplant I picked up from the farmer's market but it went extra squishy before I got around to cooking it. So I ended up using American eggplant. The original recipe called for Japanese eggplant. IIRC, American eggplant generally needs to be salted, rested, and gently pressed to expel a considerable amount of liquid before frying if you don't want it to become a mess.
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Aug 26, 2019 05:40
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ACES CURE PLANES posted:This is probably pretty weird and gross and maybe a cooking sin, but is making a worchestershire-based 'paste' or spread a thing? Do you think it's just the Worcester, or is it just a paste of all of the ingredients that have undergone the maillard reaction and are nice and savory?
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Aug 26, 2019 06:38
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I couldn't say, short of extensive testing myself, but I thought it was worth a shot. Worst case scenario I get a worcestershire spread that while not quite as intense as what I get while cooking, I'll still probably use on other things because I'm an addict and don't know what to do with myself. I just kinda lack the skills to know what I'm doing wrt doing reductions or whatever else I'd need to try to whip it into something beyond 'stick in a pot and maybe boil some stuff off idk'.
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Aug 26, 2019 06:45
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poeticoddity posted:IIRC, American eggplant generally needs to be salted, rested, and gently pressed to expel a considerable amount of liquid before frying if you don't want it to become a mess. That's what I would do if I were substituting western eggplant for Asian. I have admittedly not tried it in a long time since I just buy Asian ones.
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Aug 26, 2019 07:58
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I want to cook for someone, but I only have one hob + a rice cooker and they also aren't particularly into western food (I'm in Vietnam). I don't cook a lot of Asian food because it's so cheap to just go out and eat it here but since that's probably my best bet, anyone got any recipe ideas?
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Aug 26, 2019 08:17
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ACES CURE PLANES posted:I couldn't say, short of extensive testing myself, but I thought it was worth a shot. Worst case scenario I get a worcestershire spread that while not quite as intense as what I get while cooking, I'll still probably use on other things because I'm an addict and don't know what to do with myself. I just kinda lack the skills to know what I'm doing wrt doing reductions or whatever else I'd need to try to whip it into something beyond 'stick in a pot and maybe boil some stuff off idk'. Probably a dumb question, but have you ever eaten marmite? It gets a lot of hate but it really is the closest thing I can think of to the sort of intensely savoury, salty meaty paste you're describing. Maybe add a dash of worcestershire to the marmite to get that extra zing. I only recently retried marmite after years of thinking I hated it and it's actually amazing and delicious to my adult self.
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Aug 26, 2019 08:53
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Try Gentleman’s Relish
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Aug 26, 2019 09:35
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Grand Fromage posted:That's what I would do if I were substituting western eggplant for Asian. I have admittedly not tried it in a long time since I just buy Asian ones. I did salt the slices for a while to get some moisture out first. I didn't press them though. Maybe the thought "oh this sort has a texture like tofu" should've tipped me off.
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Aug 26, 2019 11:14
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Or even some Vegemite, that could work too. Give them a try and see.
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Aug 26, 2019 11:14
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Paperhouse posted:I want to cook for someone, but I only have one hob + a rice cooker and they also aren't particularly into western food (I'm in Vietnam). I don't cook a lot of Asian food because it's so cheap to just go out and eat it here but since that's probably my best bet, anyone got any recipe ideas? You could knock up a decent thai curry with just a rice cooker and 1 pan and I'm sure you're drowning in the necessary ingredients there
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Aug 26, 2019 11:30
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She doesn't really like curry otherwise that's exactly what I would do 
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Aug 26, 2019 13:23
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Does caribbean food count as western? You could pan fry some wings to toss in a quick jerk style dry seasoning and pair with coconut rice. Toss some black beans in the rice for a lil extra protein.
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Aug 26, 2019 13:56
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For Thai stuff, Tom Kha Gai is crazy good, easy, and one pot. Nam Sod for a cooler, more summery meat salad. For Vietnamese stuff, spring rolls are super easy, but delicious if you nail the dipping sauce. Don't know if you are set on "I will present to you a meal!", but if not, spring rolls can be fun if you prep a few types of protein in advance, grilled pork, poached shrimp, etc... and then have an assortment of herbs, greens and sauce ingredients and both of you making custom rolls and sauces can be really fun. Banh Xeo if you want to go a little higher effort but more impressive.
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Aug 26, 2019 14:02
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ACES CURE PLANES posted:I couldn't say, short of extensive testing myself, but I thought it was worth a shot. Worst case scenario I get a worcestershire spread that while not quite as intense as what I get while cooking, I'll still probably use on other things because I'm an addict and don't know what to do with myself. I just kinda lack the skills to know what I'm doing wrt doing reductions or whatever else I'd need to try to whip it into something beyond 'stick in a pot and maybe boil some stuff off idk'. maybe look into umami paste? you can buy or DIY it
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Aug 26, 2019 15:54
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QuarkMartial posted:Puff pastry? FoodWishes has a great baked brie recipe/technique that is great appetizer. you shouldnt bother trying to vac seal liquids like sauces. put sauce into a container for easy thawing or put directly into the ice cube trays for small portions. you can also buy a vac sealer adapter that works with mason jars. i have one and i've never bothered to use it cause i just freeze the sauce and thats good enough for sauces. Paperhouse posted:I want to cook for someone, but I only have one hob + a rice cooker and they also aren't particularly into western food (I'm in Vietnam). I don't cook a lot of Asian food because it's so cheap to just go out and eat it here but since that's probably my best bet, anyone got any recipe ideas? its typically served with satay but it's cool and refreshing to have any time imo: http://shesimmers.com/2010/09/cucumber-relish-for-satay-ajat-ajad-achad-%E0%B8%AD%E0%B8%B2%E0%B8%88%E0%B8%B2%E0%B8%94.html
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Aug 26, 2019 15:57
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Paperhouse posted:She doesn't really like curry otherwise that's exactly what I would do Chase a less picky eater instead
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Aug 26, 2019 15:58
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captkirk posted:I tried making a fried eggplant recipe from Murimoto's "Japanese Home Cooking" that involve frying 1" egg plant slices in 1/4" of oil. My eggplant came out as a oily mess that most of went into the bin instead of being kept as leftovers. As others suggested, salt, let drain, rinse, pat dry then fry. Also, could be wrong but it reads more like the frying oil temp was a bit too low. Might try a few test pieces at different temps and see what works for you. If that were a potato it would get soggy and soak up more oil and be gross because the oil wasn't hot enough.
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Aug 26, 2019 17:09
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I usually brine my eggplant rather than salt it open to air, but I've also never tried frying it, I always proceed to run it through a quick oil and balsamic vinegar marinade then grill it with zucchini and squash 
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Aug 26, 2019 18:28
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