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(Serious Eats)   The Return to the Fark Food Thread: Seared scallops? Grilled shrimp? Tilapia en papillote? Blackened catfish? When it's time to dress up your catch, how do you like to prepare seafood?   (seriouseats.com) divider line 262
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1730 clicks; posted to Main » on 11 Apr 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-04-11 07:18:59 PM

fartacus: the biggest redneck here: fartacus: the biggest redneck here: fartacus: the biggest redneck here: CipollinaFan: Blue Crabs smothered in old bay and steamed with Natty Bo.
Served with Malt Vinegar because dipping crabs in butter is a travesty.

Location: Baltimore, MD

Yup, that's what I figured.

/Old Bay is made from vomit

Yep, they don't know how to cook crabs in MD. The gulf coast does 'em right - boiled in Zatarain's crab boil with new potatoes, onions, celery, and whatever else you want to throw in there (andouille sausage, garlic, and mushrooms are always winners)...

You have no idea how butthurt the MD people are about to get. They all know everything about seafood. Ever. Just ask them. Or don't, because they'll tell you.

Oh I know... I was watching "Bizarre Foods America" the other night and the episode was in/around Baltimore. It was gut-wrenching to see all those good blue crabs wasted on people who have no clue what to do with them...

I generally prefer steamed crabs over boiled, but we do them with all the extras you Gulf people like in JO #2. Kind of a mix in east coast and Gulf style.

And wild white Gulf skrimps are the only way to go. Boiled, of course.

/assuming pinks aren't available

Agreed on the skrimps. I haven't tried the J.O. spices, and I've only had the steamed ones with Old Bay (I think my feelings on that are clear). Based upon my experience, I prefer boiled (gulf coast/Louisiana style) because the spices infuse the meat and all the extras, but it doesn't become a mess all over the shells and veggies/extras. I found the steamed crabs blander - they didn't pick up as much of the flavor of the spices, and I just prefer the spice blend in crab boil. I will give the JO #2 a try though, it deserves a fair shake.


I grew up in SW La. (Cameron Parish).  Zatarain's for crab, shrimp and crawfish boils was king.  We use to spend the weekends on Rutherford beach or Holly beach and my grandfather would set out crab lines and run them all day, then in the afternoon would boil the crabs in a #3 washtub with potatoes, corn and other things.
The white shrimp we use to get right off the boats.  Now that I live north of Chicago, I miss all that stuff we really did take for granted back then.

There use to be this one place in Big Lake called "The Reef".  They would have crab and shrimp boils all the time and they would just come and pour the food on the table covered up with newspapers... good times!
 
kth
2013-04-11 07:20:42 PM
Two favorites in our house:

Trout with potatoes, green beans and pine nuts.

lightly cook beans, roast potatoes with onions and spices of whatever sort you like. Saute the trout with onions stuffed inside until barely cooked, add the rest of it and warm up. Squirt of lemon, sprinkle on pine nuts.

I think I've put this in a thread before, but wasabi soba.

Make wasabi paste (we use penzey's), and stir in some soy sauce to taste. Make soba noodles. In a wok or big pan, saute some of each vegetable you have in the house in veg oil with a little sesame oil and rice wine vinegar. Add noodles and wasabi/soy sauce paste. Stir. remove from pan and heat more oil in the pan. Sear cubed sushi grade tuna slightly, and then add that to the vegetables and noodles. Sprinkle with sesame seeds. Thank me later.

We keep on upping the amount of wasabi we use. We figure at some point it will be so hot that it is unpleasant, and we will back off .001% from there.

We love wasabi at our house.
 
Ant
2013-04-11 07:23:01 PM
I like this:

Large scallops
Bacon
Spinach
Shallots
Wine

Pat scallops dry on both ends
Cut bacon into small pieces and fry until crisp.
Pour out all but about a tablespoon of grease
Get pan super hot and add scallops
Cook each side until the opacity reaches about a third of the way up. Set aside
Add minced shallots and saute
Add a bit of wine to get all the good bits off the pan
Cook the spinach until just wilted
Add bacon back to pan
Serve scallops on top of spinach/bacon
 
2013-04-11 07:29:01 PM
shrimp goes in jambalaya!  (and pretty much any other animal you can catch can too)
 
Ant
2013-04-11 07:29:08 PM
This looks super good right now
www.thetasteoforegon.com

And this
steamykitchen.com
 
2013-04-11 07:36:20 PM

fartacus: the biggest redneck here: fartacus: the biggest redneck here: fartacus: the biggest redneck here: CipollinaFan: Blue Crabs smothered in old bay and steamed with Natty Bo.
Served with Malt Vinegar because dipping crabs in butter is a travesty.

Location: Baltimore, MD

Yup, that's what I figured.

/Old Bay is made from vomit

Yep, they don't know how to cook crabs in MD. The gulf coast does 'em right - boiled in Zatarain's crab boil with new potatoes, onions, celery, and whatever else you want to throw in there (andouille sausage, garlic, and mushrooms are always winners)...

You have no idea how butthurt the MD people are about to get. They all know everything about seafood. Ever. Just ask them. Or don't, because they'll tell you.

Oh I know... I was watching "Bizarre Foods America" the other night and the episode was in/around Baltimore. It was gut-wrenching to see all those good blue crabs wasted on people who have no clue what to do with them...

I generally prefer steamed crabs over boiled, but we do them with all the extras you Gulf people like in JO #2. Kind of a mix in east coast and Gulf style.

And wild white Gulf skrimps are the only way to go. Boiled, of course.

/assuming pinks aren't available

Agreed on the skrimps. I haven't tried the J.O. spices, and I've only had the steamed ones with Old Bay (I think my feelings on that are clear). Based upon my experience, I prefer boiled (gulf coast/Louisiana style) because the spices infuse the meat and all the extras, but it doesn't become a mess all over the shells and veggies/extras. I found the steamed crabs blander - they didn't pick up as much of the flavor of the spices, and I just prefer the spice blend in crab boil. I will give the JO #2 a try though, it deserves a fair shake.


Mid-Atlantic crabs have a more robust natural flavor than those out of the deep south. Crazy, but true. So a boil does infuse some flavor that the deep southern crabs can use. I go through a bunch of Gulf crabs in the winter. Big and cheap, but they don't have that "dirty water" taste the VA/MD/DE jimmies do.

I used to buy a lot of Gulf crabs off a guy who actually had live tanks for shrimp. Huge aquifiers on a giant trailer pulled behind a pickup. He'd make weekly runs from both FL and LA into NYC with live Gulf skrimps, damnedest thing I ever saw.
 
2013-04-11 07:44:16 PM

Tellingthem: A basic pan fry is still my favorite. Especially for pike. We used to go pike fishing after school and then take them home kill, clean, and cook them that very night.


I know so many people that only catch slew sharks for sport. I cooked one up once and i thought it was great. Its a bit boney by if you prep the thing right its good stuff. Pickerel or perch cheeks. Oh my god i know you know about that stuff. Oh pickerel cheeks in a frying pan with butter on a fire...

One i really like that lives in our river (the Mighty Peace) is the 'Burbot' and its the best. The best. You nail its tail to a tree and cut around the base and then pull off its skin. The beautiful while flesh... oh my god. You just clean that sucker up and roast it on the fire. Or broil it, or cook it respectfully. And then you dip it in garlic butter.

Because it tastes -- almost exactly -- like lobster. It is so good. So incredibly good.

Usually any fish i make is just fried up with butter and lemon and dill -- but when we were down in Belize we went reef fishing and used our Grouper and Snapper to make a 'Belizian fish bake' that involved peppers and onions and tomatoes and some mayo and a some sort of red spice rub putty and black spice putty. My wife hates (HATES) fish and she thought it was pretty tasty. It was. I have no recipie. Go down to san pedro island for a fairly cheap and safe vacation... The food is amazing. And english is the first language in belize so it makes things so much easier. Lots of fishing. Every time my hook hit the water it was like BAM somethings on the line. And its all sorts of different fish.

But burbot is amazing.

Also i saw a cool video on making homemade caviar from perch roe... I have been wanting to try it.
 
2013-04-11 07:49:49 PM
From Tahsis, BC in 2008:

www.jimsfishing.com

Chicken and Prawn Stirfry.
 
2013-04-11 07:53:31 PM
Lemon-garlic-tarragon butter glaze on broiled halibut...simple...priceless.
 
2013-04-11 07:54:44 PM

Aarontology: deep fry that whiskery sumbiatch.


This. But only if said sumbiatch was pulled out of the lake within the last 2 or 3 hours. Though preferably not shot (my neighbor is infamous for doing his trout fishing with a .270).
 
2013-04-11 08:00:42 PM
my go to prep for salmon:  rub with olive oil, season with cayenne pepper and cumin, sear on the foreman grill.  spicy and delicious.
 
2013-04-11 08:05:34 PM
I see the love for trout. Yum. I enjoy it grilled:

Take the fresh trout and gut them. I leave the rest of the fish intact though my wife always asks that I cut off the head.

Stuff the body cavity with butter and squeeze in fresh lemon juice.
Sprinkle in a bit of salt.
Wrap the whole thing in foil (I find it works best if each fish you have is wrapped individually)
Throw on a hot grill (450 degrees)
3 - 4 minutes per side. (It doesn't take long!)

I serve with broccoli and carrots and dirty rice.
 
2013-04-11 08:42:40 PM

sdd2000: No one has said oysters, raw on half shell. Or soft shell crabs?


But I was thinking about them this whole time. I was.
 
2013-04-11 08:43:57 PM
Grilled Wahoo.  It was the most delicious fish I've ever had.

Sitting down to dinner at the Almond Beach Club, a man leaned over from the next table and said, "I can't eat any more, I just caught it before dinner, would you care for the rest?

I didn't even put lemon on it -  the man that offered it to me was a god.  I never got his name and never saw him again.
I hope he see's this post so he realizes just how great an anonymous  gift it was, in 1996
 
2013-04-11 08:53:11 PM
garlic, ginger, sesame oil, and lemon.

That is all.
 
2013-04-11 09:01:23 PM
1.  Catch walleye
2. Clean walleye
3. Dip in light breading
4. Pan fry over wood fire
5. Serve with some potatoes, a hunk of fresh bread, a piece of cheddar cheese, and some bread & butter pickles.
6. Eat in the outdoors

/why yes, I am planning my summer trip to Canada.
 
DGS [TotalFark]
2013-04-11 09:01:52 PM

rwa2: garlic, ginger, sesame oil, and lemon.

That is all.


I do something similar with pan searing tuna with a sesame crust.
 
2013-04-11 09:02:59 PM

fzumrk: 1.  Catch walleye
2. Clean walleye
3. Dip in light breading
4. Pan fry over wood fire
5. Serve with some potatoes, a hunk of fresh bread, a piece of cheddar cheese, and some bread & butter pickles.
6. Eat in the outdoors

/why yes, I am planning my summer trip to Canada.


Boundary Waters for me, in August.
 
2013-04-11 09:12:04 PM
**wail**

But I LIKE tilapia!!
 
2013-04-11 09:20:23 PM
Smoked dried arctic whitefish. The natives around here catch tons of them in nets and sell it off.

That stuff is amazing. That and a ziplock bag full of shoe string moose? (Raw strips of moose cut into strings and cold smoked...they smell like new (unworn) moccasin leather). Its illegal to own as a white person but damnit its good.

Illegal to own as in you cant buy it. You have to either recieve it as a gift or barter goods and services for it. No money transactions for native caught game. But its soooo good if you grew up in the sticks and you know the right people...
 
2013-04-11 09:23:00 PM

Sapper_Topo: So when it comes to fish I have a couple of thoughts. 1) Most of the fish we eat in our house we catch. So there was a lot more diversity when we lived in ND. We eat a lot of trout now. B) I like to keep fish simple. I am not one who will eat Walleye because it doesnt taste like fish. Truth is I like the flavor of fish so most of my recipes will not disguise the flavor of fish, they will enhance it.

That being said here is how my MIL taught me to cook croaker and it works equally well with Rainbow Trout.

Take however many Rainbows you have caught and cleaned.

Lightly brush them with sesame oil.

Evenly salt them with kosher salt

Coat the bottom of a frying pan with sesame oil (this will depend on the size of your pan)

Heat on medium to medium high heat until water dropped in pops.

Fry fish on both sides until skin is golden and flesh flakes but is still firm.

Serve hot with rice and fresh kimchee ENJOY!


Kimchee in Montana?  Wow, mind blown.
 
2013-04-11 09:23:38 PM

fzumrk: 1.  Catch walleye
2. Clean walleye
3. Dip in light breading
4. Pan fry over wood fire
5. Serve with some potatoes, a hunk of fresh bread, a piece of cheddar cheese, and some bread & butter pickles.
6. Eat in the outdoors

/why yes, I am planning my summer trip to Canada.


Some of the best fish eating I've ever had was at God's Lake, Manitoba.  The shore lunches were better than anything you could get in a restaurant.
 
2013-04-11 09:34:24 PM
I'm lucky enough to be in New England, raised to eat any any all fruits of the sea.  A good fish and chips is hard to beat, but if I'm doing the cooking, then the seafood is practically naked.  Just a little Old Bay or tartar sauce will do; I prefer the seafood as it was.

One day I shall be truly sad, for I will have eaten the very last of the scallops on the planet.  Unless I win the lottery, in which case I'll be trying my hand at farm-raising them, and trying not to eat the profits.
 
2013-04-11 09:49:13 PM

mikefinch: Smoked dried arctic whitefish. The natives around here catch tons of them in nets and sell it off.

That stuff is amazing. That and a ziplock bag full of shoe string moose? (Raw strips of moose cut into strings and cold smoked...they smell like new (unworn) moccasin leather). Its illegal to own as a white person but damnit its good.

Illegal to own as in you cant buy it. You have to either recieve it as a gift or barter goods and services for it. No money transactions for native caught game. But its soooo good if you grew up in the sticks and you know the right people...


Moose is the best red meat there is. Yummmm.
 
2013-04-11 09:51:05 PM
Salt-crusted roasted whole fish.

If you can:
1) buy a fish
2) make a sand castle
3) turn on an oven
4) tell time
You will have the richest, most flavorful, perfectly cooked piece of protein on earth.

/odd this thread came up since I made this last night
//arctic char FTW
 
2013-04-11 09:52:59 PM
Lots of grilling, roasting, charing, blackening, crusting...

I think I'll soak mine in gasoline and fire it out of a spud gun.
 
2013-04-11 09:55:43 PM
for the lemon/dill crowd... try lime/thyme once.
 
2013-04-11 09:55:58 PM
Mussels in Garlic Cream

1/4 cup olive oil
6-8 large peeled garlic cloves finely minced
1/4 cup diced shallots or sweet onions
2-3 chives chopped
8 oz heavy cream
Tony Chaceheres Cajun seasoning to taste
1/4 tsp thyme
cracked back peer to taste
Tabasco (optional)
1/2 stick butter cut into two pieces
1/3 cup white wine
2-3 lbs fresh mussels*

*flash frozen mussels may be substituted (Believe it or not Walmart has an EXCELLENT 32 0z Bag of Chilean farm-raised frozen mussels wrapped in two individual 1 ib. bags for only about $4.00)

Pour olive oil in large 6-8 qt stock pot. Melt one piece of your butter in oil until first starts to brown (Do not overheat olive oil as this actually will ruin olive oil and can even make it 'rancid' by heating more than 350 degrees.
Add minced onions or  and heat until onions turn translucent. Add garlic and continue to heat for 30-60 seconds. Do not overcook garlic! Pour in fresh mussels. All Tony's seasoning, cracked black pepper and stir mussels in oil/garlic/onion mixture. Keep flame high and add white wine. Heat for 2-3 minutes to allow wine to steam open mussels and for alcohol to evaporate from wine. Add 4-6 oz's of heavy cream and
chopped chives. Keep high flame under pot until cream comes to boil.
  remain on high heat until cream comes to rapid boil. Kill heat and stir in last piece of butter which will now be slightly softened. I like to add a couple dash's of Tabasco, but that's just my personal preference.
Serve with toasted french bread for dipping into sauce. These are some of the best mussels. I always get complements. If you must use the frozen boil-in-bag mussels, they work fine. Just steam in bag, per instructions and drain. Add to pot as you would with fresh mussels immediately after the garlic begins to get soft. The mussels will pop open and can be eaten right out of the shell. The juice in the bottom will all disappear if you have warm fresh or lightly toasted french bread. Feel free toadd some rosemary or parsley for a taste variant.
 
DGS [TotalFark]
2013-04-11 09:58:46 PM

voodoomedic: Salt-crusted roasted whole fish.

If you can:
1) buy a fish
2) make a sand castle
3) turn on an oven
4) tell time
You will have the richest, most flavorful, perfectly cooked piece of protein on earth.

/odd this thread came up since I made this last night
//arctic char FTW


Not so odd.. we were watching you and it looked good.

/what's the duration on that 'tell time' part, and the temp?
 
DGS [TotalFark]
2013-04-11 10:01:15 PM

sno man: for the lemon/dill crowd... try lime/thyme once.


I dare say I shall. I like lime more than lemon, anyway.
 
2013-04-11 10:10:26 PM

Jesterling: Any excuse to break this out..
[www.charlock.org image 488x1500]


I don't care that you posted meat, egg, and cheese in a seafood thread, I only care that you lead me to something sinfully delicious.  Serious Noms were had.  So thanks!
 
2013-04-11 10:20:30 PM
Baked wahoo in Roasted red pepper mayo

4-6 nice 6 oz filets of wahoo or fresh white fish.
1 red pepper roasted (broil in oven whole until charred black. Peel, seed and DO NOT RINSE)
I cup mayo
1-2 tsp Cajun seasoning (Paul Prudhomme's Blackened Redfish Season ROCKS this dish and is widely available!)
2 tsp lime juice
Preheat oven to 375 degrees

Wahoo is awesome. The Japanese in Hawaii call it 'ono' which means 'good to eat'. Pat fish dry and LIGHTLY season with salt and pepper to taste. Puree roasted red pepper and stir into mayo. Add lime juice. Do Not use cheap mayo. High quality or homemade mayo is a must! Coat fish in mayo/red pepper/lime juice mixture. Lay fish in single layer of large baking dish with spaces between. Lightly season with Cajun blackened season. Any premixed Cajun seasonings will work, but beware some have very high salt content.
Cover baking dish tightly with aluminum foil and bake on top shelf of preheated oven for approx 20 minutes depending on thickness of filets. Uncover and bake additional 3-5 minutes. Really yummy way to bake fresh fish. Swordfish also works well with this dish. The oil in the mayo keeps fish moist and the egg in the mayo makes for a really nice lightly toasted piece of fish.

On a side note, you may also make a delicious roasted red pepper tartar sauce by adding sweet pickle relish, Tabasco and cracked pepper to the mayo mixture and serve with fried fish dishes.
 
2013-04-11 10:20:53 PM
lightly pan fried flounder
 
2013-04-11 10:26:57 PM

DGS: voodoomedic: Salt-crusted roasted whole fish.

If you can:
1) buy a fish
2) make a sand castle
3) turn on an oven
4) tell time
You will have the richest, most flavorful, perfectly cooked piece of protein on earth.

/odd this thread came up since I made this last night
//arctic char FTW

Not so odd.. we were watching you and it looked good.

/what's the duration on that 'tell time' part, and the temp?


375 x 25-30 min. Super easy bc the salt is an insulator. You can fall asleep drinking and barely overcooked it this way. Spoken from experience. Besides, the presentation wows the $433t out of your people. Like archaeology when you crack it open and start to brush off the salt.
 
2013-04-11 10:34:48 PM

Dahnkster: Mussels in Garlic Cream

1/4 cup olive oil
6-8 large peeled garlic cloves finely minced
1/4 cup diced shallots or sweet onions
2-3 chives chopped
8 oz heavy cream
Tony Chaceheres Cajun seasoning to taste
1/4 tsp thyme
cracked back peer to taste
Tabasco (optional)
1/2 stick butter cut into two pieces
1/3 cup white wine
2-3 lbs fresh mussels*

*flash frozen mussels may be substituted (Believe it or not Walmart has an EXCELLENT 32 0z Bag of Chilean farm-raised frozen mussels wrapped in two individual 1 ib. bags for only about $4.00)

Pour olive oil in large 6-8 qt stock pot. Melt one piece of your butter in oil until first starts to brown (Do not overheat olive oil as this actually will ruin olive oil and can even make it 'rancid' by heating more than 350 degrees.
Add minced onions or  and heat until onions turn translucent. Add garlic and continue to heat for 30-60 seconds. Do not overcook garlic! Pour in fresh mussels. All Tony's seasoning, cracked black pepper and stir mussels in oil/garlic/onion mixture. Keep flame high and add white wine. Heat for 2-3 minutes to allow wine to steam open mussels and for alcohol to evaporate from wine. Add 4-6 oz's of heavy cream and
chopped chives. Keep high flame under pot until cream comes to boil.
  remain on high heat until cream comes to rapid boil. Kill heat and stir in last piece of butter which will now be slightly softened. I like to add a couple dash's of Tabasco, but that's just my personal preference.
Serve with toasted french bread for dipping into sauce. These are some of the best mussels. I always get complements. If you must use the frozen boil-in-bag mussels, they work fine. Just steam in bag, per instructions and drain. Add to pot as you would with fresh mussels immediately after the garlic begins to get soft. The mussels will pop open and can be eaten right out of the shell. The juice in the bottom will all disappear if you have warm fresh or lightly toasted french bread. Feel free toadd some rosemary or parsley for a taste variant.


I'm going to trust you this one time...the idea to have allmost two pounds of cooked mussels for around $6 in land locked Oklahoma. Frozen fish from Walmart goes against everything I know. I will get back to you by Monday.
 
2013-04-11 10:39:52 PM
Here's a nice marinade for grilled shrimp:

1/3 cup lime juice
1/3 cup honey
teaspoon of soy sauce
teaspoon of vegetable or light olive oil
teaspoon of hot sauce (whichever you like best)
two tablespoons Jamaican jerk seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper

Marinate for an hour, skewer those shrimps up and grill em up.  It's a sweet/spicy blend of deliciousness.
 
gja [TotalFark]
2013-04-11 10:50:22 PM
Asian/citrus glazed Salmon with a caper/white wine/spice remoulade.
 
2013-04-11 11:10:58 PM
Just adding one of the finest fish dinners I ever hosted from back in my college days.  My father & I would spend quite a few evenings fishing for crappie and come home with 20-30 dinner plate sized fish.  We would practice our skills with filet knives and fill a couple cardboard half gallon milk containers full of fish.
www.crappie.com
In preparation for our feast, my friends procured a half keg of draft beer (Iron City Dark or Schaeffer's Dark - this was close to 40 years ago, shut up with this micro brew hoo haa - back then even Budweiser was palatable -but, I digress.)  The wimmenfolk were tasked with procuring an acceptable potato salad. Several containers of filets had been properly defrosted and I set up the assembly line.

One bowl containing several eggs, beaten. Add dark beer to thin to a more liquid texture.

Dip filets in egg/beer wash.

Drop into medium sized paper bag containing several cups of all purpose flour, salt, pepper and paprika for color. Shake vigorously to coat.

Drop into 4-5" hot oil - fish will cook quickly. Basically, as soon as the filet is fully firm, it is done.Drain on paper toweling. Serve with cold draft beer & potato salad (corn on the cob, if in season.) Heaven.
 
2013-04-11 11:27:16 PM
I do a Maple soy glaze on my salmon.  1/4 c maple syrup, 1/4c soy sauce, 3 Tbls minced garlic, 3 Tbls Oil.

And ALLWAYS grill it on a plank.
 
2013-04-11 11:55:37 PM

BarkingUnicorn: Nobody likes live octopus dropped into boiling water, eh?  Must be a Korean thing.


I am so glad I wasn't reincarnated into this life as an animal living in Asia. Any animal, as they all seem to be fair game. Someone once told me there is a Chinese saying that "as long as its asshole points down, we'll eat it." I can believe it.

I spent years living in Asia & my wife is Asian - we had great seafood last night. For great entertainment, take a walk through the markets in just about any Asian city. Bangkok for example. Farkin amazing what is sold there and destined to end up on the dinner table.
 
2013-04-12 12:47:12 AM

fzumrk: 1.  Catch walleye
2. Clean walleye
3. Dip in light breading
4. Pan fry over wood fire
5. Serve with some potatoes, a hunk of fresh bread, a piece of cheddar cheese, and some bread & butter pickles.
6. Eat in the outdoors

/why yes, I am planning my summer trip to Canada.


I go to Glendo, WY and follow that recipe.

Replace the Pickles with squash pan-fried butter with parmesan cheese and it's a real gourmet.
 
2013-04-12 01:57:12 AM
There are so many ways to prepare seafood, but if I'm feeling lazy, there's always the old standby....

Old bay, minced garlic, cracked black pepper, lemon.

ninecooks.typepad.com
 
2013-04-12 03:15:20 AM
the easy solution for newbs

www.lawrys.com
 
2013-04-12 08:55:22 AM
Okay, someone mentioned it earlier, so I guess I'll post it.

** Pan-Fried Softshell Crab

Pat dry the crab ( I always get mine already cleaned. I don't catch enough to be an expert at it.)

Place 1/2 cup flour, dash of Salt/Pepper to taste in a paper/ziploc baggie.
Shake the crab in the seasoned flour to coat, place to the side.

Heat a pat of butter in a cast iron skillet until foamy.
Place the crabs face down in the pan, no more then 3-4 at a time depending on the size of the skillet.
Fry until Golden-brown-and-delicious, then flip over and repeat.

Serve on sandwich bread with a light shmear of mayo or butter, and possibly with a leaf or two of lettuce for some colour.
 
2013-04-12 09:05:46 AM
Two words. Mayonnaise.
 
DGS [TotalFark]
2013-04-12 09:06:56 AM

TheOriginalEd: Two words. Mayonnaise.


Is the second word "bleeeeaaaaaachhhhx"?
 
2013-04-12 10:35:36 AM

TheShavingofOccam123: Lots of grilling, roasting, charing, blackening, crusting...

I think I'll soak mine in gasoline and fire it out of a spud gun.


Having thought about this joke all last night, I'm convinced it's doable. If you had the right trajectory--which would yield a decent burn time--and the right clean-burning fuel, you could fire a fish filet down range.

By the time the fish landed on a plate several hundred yards down range, it would be seared to perfection.

Maybe a cedar plank sabot, too...

It should be done at nigh obviously.
 
2013-04-12 10:55:05 AM

DGS: santadog: Lime Cilantro Seared Scallops.

That's my big show.

/just starting to like seafood.

That sounds good. Are the lime and cilantro both garnishes post sear, or is there something different to that?


Ingredients
2 tablespoons cooking olive oil (virgin olive oil is better for frying because it has a higher burn temperature than extra virgin)
1 pound sea scallops
Juice of one lime
2 tablespoons unsalted butter
Handful of cilantro (leaves only), coarsely chopped
Kosher or sea salt and freshly ground pepper

Arrange the scallops on a plate, and season them with salt and fresh pepper.Put an empty glass casserole dish into the oven and set the temperature at 200° F which is warm enough to keep food warm but not cook it further.In a large fry or sauté pan, heat one tablespoon of the olive oil, and let the pan get hot although not smoking.Add about eight scallops to the pan, leaving a fair amount of room between each as they cook.  Cook them for approximately two and a half minutes per side, or until a nice golden colorPut the first batch of scallops in the empty casserole dish to be kept warm in the oven.Add the second tablespoon of oil to the pan, and repeat the process with the second batch of scallops.Once all the scallops are in the oven, do a quick wipe of the pan, not cleaning it, just clearing the surface a bit.  Add the butter and melt it.Add the lime juice and cilantro to the melted butter and let it simmer for about 30 seconds.Return the scallops to the pan, and toss them so they're coated in the lime/cilantro butter.Serve immediately.
 
2013-04-12 11:05:23 AM
Shrimp Etouffe ( apologies to any cajun farkers out there)

Roux: 1/2 cup oil ( Vegetable or Canola) , 1/2 Cup flour.


3 Tablespoon Old Bay ( or your favorite Crab boil / Spice blend )


Trinity : 1/2 Cup chopped Green Pepper, 1 cup chopped Celery, 1 cup chopped Yellow Onion


3 cloves of garlic, minced

2 to 3 dashes hot sauce of choice

1 (14.5-ounce) can Rotel Tomatoes ( the ones with the chiles )

2 cups Chicken Broth

Salt

2 pounds raw shrimp , peeled & de-veined

Diced green onions, for garnish.

Rice, for serving.


Prepare the Roux :  In a Dutch Oven over medium heat, combine the Oil and Flour to make a paste. Stir constantly until it turns a Golden-brown colour and smells like roasted nuts.

Add the Old Bay.

Add the Trinity to the pan and cook for about 8-10 minutes, until the peppers get slightly soft.Then add in the garlic. Stir frequently.

Add the Rotel tomatoes, undrained.

Add the chicken broth and stir, it should resemble a chunky tomato-gravy like concotion. Bring to a boil, then turn the heat down to low and simmer for about 10-15 minutes.

Add the Shrimp, stir and turn off the heat. Let it sit , covered, for about 5 minutes.

Serve over rice, and garnish with green onions.
 
2013-04-12 11:15:21 AM
<ctrl-f>scallops<enter>
<ctrl-c><alt-tab><ctrl-v>
Repeat as necessary
 
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