MojoMan Posted December 14, 2005 Share Posted December 14, 2005 (edited) I have two but here's one. I made it for a ladyfriend last night. Arugula with shrimp, asparagus and blood orange gastrique Ingredients: Medium to large shrimp (alternatively sea scallops) Asparagus (steamed or boiled) Blood oranges (supremed) Arugula and spinach in the proportion that you like (washed and dried) Good quality EVOO Red wine vinegar Paul Prudhomme's Cajun Spice S&P White suga 1. Make a gastrique of blood orange (or tangerine) juice, some red wine vinegar, and some sugar (approximately equal parts). Boil the mixture until it comes to the consistency of thick maple syrup. Let this cool. 2. Season the shrimp or scallops with the cajun spice and sautee quickly in a little butter. Do not overcook. 3. Place the greens in a large bowl. Drizzle with EVOO and season with salt and papper. Toss the greens and oil. 4. Plate the greens. Drizzle with a little of the blood orange gastrique. 5. Arrange several (an odd number) of asparagus spears on the greens. Same with the blood orange segments. Last, arrange 3 or 5 shrimp (3 scallops if you're doing that) on top. The seafood should be hot, the salad cold. 6. Drizzle the new ingredients with a litle more gastrique. 7. Serve immediately. 8. Get laid. N.B. Don't go ape sh!t with the EVOO or the gastrique. You want it to taste like fine food, not like a high quality McDonalds shaker where you used two pouches of dressing. Edited December 14, 2005 by MojoMan Quote Link to comment Share on other sites More sharing options...
BiPolarBear Posted December 27, 2005 Share Posted December 27, 2005 Here is a very simple desert I named for a poster on another board. CurlyNight Delight Three scoops high quality Vanilla Ice cream Spoon mandarin orange slices over the top. Add 2 oz. of Triple Sec. It's really good and really fast, so you can get to step #8 pronto. Quote Link to comment Share on other sites More sharing options...
spain Posted December 27, 2005 Share Posted December 27, 2005 A cool gravy boat we got as a wedding gift... Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted December 27, 2005 Share Posted December 27, 2005 I add nacho cheese doritos and bacon to fried bologna sandwiches. Quote Link to comment Share on other sites More sharing options...
Rovers Posted December 28, 2005 Share Posted December 28, 2005 Mine is here: http://forums.thehuddle.com/index.php?showtopic=129043 It's a stuffed Italian bread..... easilly the most unique AND best dish I have in my arsenal. Not hard to make, but a little pricey (about $40) but feeds six, with side dishes. I'm considered to be a good cook, if not a chef, but this one gets raves..... never found a single person who didn't want the recipe. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted December 28, 2005 Share Posted December 28, 2005 I love cajun / creole cooking after living in New Orleans for 4 years. One of my favorites is seafood gumbo. Since returning the to NW, I have changed the way I cook mine to include NW seafood. Seafood gumbo with kumamoto oysters, dungeness crab, kalamari rings, etc. Good stuff. Quote Link to comment Share on other sites More sharing options...
spain Posted December 28, 2005 Share Posted December 28, 2005 Mine is here: http://forums.thehuddle.com/index.php?showtopic=129043 It's a stuffed Italian bread..... easilly the most unique AND best dish I have in my arsenal. Not hard to make, but a little pricey (about $40) but feeds six, with side dishes. I'm considered to be a good cook, if not a chef, but this one gets raves..... never found a single person who didn't want the recipe. 1239121[/snapback] And you call yourself a Mic? Quote Link to comment Share on other sites More sharing options...
aqualung Posted December 28, 2005 Share Posted December 28, 2005 And you call yourself a Mic? 1239206[/snapback] And you call yourself a Mick! Quote Link to comment Share on other sites More sharing options...
chiefjay Posted December 28, 2005 Share Posted December 28, 2005 Anyone heard or had this dish? My ex mother in law used to make it and I loved it. It was baked Pork Chops with Ketchup on top. It was very good. Not something I would've thought was good before trying. Anyways, can't call her to get the recipe so if anyone knows it please post. It might be as simple as layering ketchup on Pork Chops and baking at 350 or so but I'm sure there is something I am missing there. Quote Link to comment Share on other sites More sharing options...
Guest Sores Posted December 29, 2005 Share Posted December 29, 2005 Honey Bunches of Hogs Take one large or two small Jimmy Dean Fresh Roll Hot Sausage packages and fry them up in a large pan (I use an old Wok). Do not drain. Add about a third of a box of Honey Bunches of Oats. Stir. Let stand - covered- for about 3 minutes. Eat. Easy, quick, bad for you, and fun! Great Eats. Quote Link to comment Share on other sites More sharing options...
Guest Sores Posted December 29, 2005 Share Posted December 29, 2005 Anyone heard or had this dish? My ex mother in law used to make it and I loved it. It was baked Pork Chops with Ketchup on top. It was very good. Not something I would've thought was good before trying. Anyways, can't call her to get the recipe so if anyone knows it please post. It might be as simple as layering ketchup on Pork Chops and baking at 350 or so but I'm sure there is something I am missing there. 1239511[/snapback] Give me her number. I will call her. Quote Link to comment Share on other sites More sharing options...
Rebellab Posted December 29, 2005 Share Posted December 29, 2005 I have a dish that can be made with chicken, shrimp, or scallops. With chicken, I will saute in olive oil before starting this dish. I start with a little olive oil and red onion. Saute until onion is seating. Add Emril Creole seafood essence. I don't have the recipe hear at the office. Basically basil, cayene, pepper, salt and the such. Add chicken, shrimp, or scallops and a little butter and a lot of garlic. At this time I aslo add sundried tomatoes from my garden. It can be done without them also. Let that cook a little and add some white wine to deglaze the pan. Let the wine cook down and add cream. The cream will thicken after simmering for a bit, and then add fresh grated parmesean cheese to the pan prior to serving. I serve over linguinie with a nice piece of italian bread for soaking up the extra sauce. Quote Link to comment Share on other sites More sharing options...
Rovers Posted December 30, 2005 Share Posted December 30, 2005 And you call yourself a Mick! 1239360[/snapback] Exactly. Nuff said. Quote Link to comment Share on other sites More sharing options...
spain Posted December 30, 2005 Share Posted December 30, 2005 Exactly. Nuff said. 1241537[/snapback] Well, I am thinking about defecting... Quote Link to comment Share on other sites More sharing options...
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