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Re: Who's Cooking?
Posted by **pycb** on Apr 28, 2013 at 3:40:27 PM:
In Reply to: Re: Who's Cooking? posted by **pycb** on Apr 28, 2013 at 3:34:41 PM:
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****** Who's fond of cooking?
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******Is there a particular dish which has been crowned as your masterpiece by those who have been lucky enough to stuff their faces with it?
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****** I believe overall my salmon patties supreme have garnered the most rave reviews...
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*****I usually do cuts of salmon covered in lemon pepper and italian dressing, baked in the oven. Then served over lemon pepper noodles with baby carrots in a cinnamon glaze as a side. Pretty tasty.
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**** This sounds mighty tempting and I'm not even that big on baked fish... I'm an old school battered and fried kind of guy...
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***Mur - you gotta expand - baking, broiling or steaming fish is really the way to go
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***you can steam 'em on the BBQ
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**Hey. I'm trying really...My wife's always telling me how much I've expanded over the years...
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**There was a time you could have told me I'd be a sushi addict and I'd have declared you insane...
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*try this on e - it's easy:
*Firm White Fish (don't know what you have in your area - no catfish - too soft - cod would be nice)
*Shrimp
*On a sheet of aluminum foil - place a couple of pats of butter depending on the number of fillets
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*Place the fish on top of the butter - place shrimp on top of & around fillets
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*Pour lemon & white wine over fillets
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*Sprinkle fillets/shrimp with oregano, minced garlic, basil & paprika
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*Fold foil back over fish sealing as best you can
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*Place on top rack of BBQ - BBQ setting on medium if gas
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*Wait until you hear the butter, lemon, wine sizzling - fish has now started to steam
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*Leave for 10 to 15 minutes on the "Q"
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*Remove from Grill - open foil carefully
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*Use a spatula to plate the shrimp & fish - pour remaining juice from foil over both
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*Serve with a side of long grain & wild rice & maybe steamed asparagus (broccoli rabe would go well too - recipe to follow)
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*Glass of red or white (I don't like white so I don't follow the usual protocols) :)
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pycb's "WORLD FAMOUS" Broccoli Rabe with Sundried Tomatoes:
Broccoli Rabe
Sundried Tomatoes
Minced Garlic (teaspoon)
Olive Oil (tablespoon)
Balsamic Vinegar (tablespoon)
Trim steams off
Blanch (place in boiling water for about two minutes or until bright green)
Drain
Place blanched Rabe in pot - add Sundried Tomatoes, Balsamic Vinegar, garlic & Olive Oil - sauté on low to medium for about 5 minutes
Plate
This compliments the use of Red Wine as a beverage for this meal.Followup Messages:
- Re: Who's Cooking? - **pycb** - Apr 28, 2013 at 3:43:01 PM
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Last updated on Apr 28, 2013