posted on August 26, 2004 07:40:16 AM new
well ladyjewels ... what's cookin' at your house tonight?
we're having Thanksgiving in August ... turkey, stuffing, etc. ... all because we want to have enough leftover turkey to make school lunches for the young'un
posted on August 26, 2004 10:24:20 AM new I'm back online - FINALLY!
Publix also makes the best cakes, at least they do here. And how about that store brand Ice Cream...moose tracks yum!
This may be a long post..I'll apologize in advance I'll post my connection issues in another thread now that I think about it.
Here's my super secret Grilled Shrimp Receipe: Hijacked from the local Capt Anderson's resturant. They don't give this receipe out to ANYBODY!
Fresh Shrimp Jumbo size if possible, with shells on but remove the heads.
Fresh Garlic
Butter (although I use margerine) about 3 tablespoons or more.
Cavendish Greek Seasoning
Powdered Garlic (NOT Garlic Salt PLEASE!)
2 Buck Chuck
First, pour a large glass of 2 Buck Chuck. Chop/dice up a couple of cloves of garlic. I use the enormous size garlic (Elephant?) so if you have the small garlic you might want to use more. Put Garlic and Butter in a Black Iron Frying pan/skillet on your stove on High. Let it smoosh around a bit.
Add shrimp. Do not add more shrimp than the pan will hold as a single layer! This goes very quick so you can cook batches of it. If it's too hot you can turn it down a smidgen, but what you're going for here is very fast cooking, without burning the butter.
As soon as the shrimp hits the pan, liberally shake on the Greek Seasoning and a little garlic powder. Let it cook for a few seconds and then start stirring it where you flip them over and cook both sides evenly on all the shrimp. As SOON as they start to turn pink and curl up turn OFF the heat, splash a little of the two buck chuck in and stir. You can even go so far as to remove the shrimp and continue to cook the seasoning part of this.
If at this point you need to add more butter/seasoning do so. You don't want to overcook the shrimp but you're looking for almost a crusty looking shrimp mixture. You're going to be dipping the shrimp into the seasoning, so there's where you might need to add more seasoning aka butter.
If you've done it right, it should only take a few minutes from start to finish. Serve the shrimp in the pan and to eat, first pick the shrimp up by the tail, suck it and then peel it. Then dip your naked shrimp back into the seasoning and eat.
Excellent with a salad and bread. And of course the two buck chuck.
posted on August 26, 2004 10:30:32 AM new
Another good meal is French Dip. Buy Crossiants, Swiss Cheese and Knorr French Dip and Roast Beef, try to get it when it's pink.
Make the French dip. Slice the crossiants, pile on the Roast Beef and Swiss Cheese, pop it into the microwave and heat it for a few seconds. Dip the sandwhich into the french dip and eat.
I've tried other brands of french dip and haven't liked them and I've never tried to figure out how to make it from scratch. Finding Knorr brand is hard sometimes.
posted on August 26, 2004 01:14:27 PM new
ooooooooooh, glassgrl, you're making my mouth water ... i LOVE good shrimp!!!! I am going to copy your recipe down! ... it sounds out of this world ... hope i can find that brand seasoning mix here in ohio ... and dare to dream: suck a shrimp!??!! no one's asked me to do that in long time. LOL
........ and publix, (we don't have that up here, but) down in Jacksonville when i visit my fam, that is one of the first places i stop in at, to check out the publix ice creams .... they have a reallll good one with i think 4 kinds of cherries in it, and maybe almond slivers ... anyway, i know it's GOOD. .......
posted on August 26, 2004 02:18:04 PM new
duh...cavender's not cavendish! Blonde blonde blonde!
we use this on everything, it's really good on steak and hamburgers. I don't think you can put too much on actually, at least I never have.
It's in the Salt & Pepper section.
And the shrimp are REALLY good! You want them kind of garlicky and spicy. You won't be sorry for trying them. This resturant gets like a golden spoon award every year and this one receipe they won't give out. My brother is one of those that can taste anything and replicate it, so he perfected it. We just went a couple of weeks ago for our anniversary to the resturant and I ordered them there and my DH said he couldn't tell the difference. They're $14.00 there for about 8 shrimp!
posted on August 26, 2004 02:52:28 PM new
red white or pink....I've used them all. You could probably use beer in a pinch. I think the resturant actually uses Rhine but who the heck would want to drink that?!
Sure I can ship some Cavender's but I'm sure they have it locally.
posted on August 26, 2004 02:56:09 PM new
LOL thanks ... i'm sure we have shrimp here ... thanks for your tips ...
anyone out there know of the best reddish cajun-sprinkle seasoning out there to buy, too? ... I know that's real good on shrimp ... I just never knew how to "look at" or "time" fried shrimp to 'doneness' till glassgrl explained it to me.
couldnt' find it as an item at MY local grocery store website, so i googled ... not bad price at all!
well, edited again to say i couldnt' get too far with "signing in with these folks' /// so if i dont find it at my grocery stores local, i WILL call on you Floridians to find me some ok????
edited by AintRichYet on Aug 26, 2004 03:18 PM ]
[ edited by AintRichYet on Aug 26, 2004 04:04 PM ]
posted on August 26, 2004 04:12:00 PM new
speaking of which tomwiii...what does Ralphie get for a treat? I can highly recommend Baa Baa Q's which are freeze dried lamb lung. All natural (as disgusting as it might seem) and LOW IN FAT. Dogs (and I think I read Cats too) love them. Most pets think they are doggy cocaine - more more give me more!
posted on August 26, 2004 04:21:37 PM new
Lamb lungs? I don't even think I've seen that in the Mexican meat market here and they got some really,,,,,I mean REALLY weird looking stuff..........I have to ask where is that part from? Oh really, no thanks, I think I'll pass on that end.
But I'll L@@K next time. Just got back 3 pounds O' schrimp. heads on, I snapped em' the kitties hate the heads. They feel like their being WATCHED. $3.79 a pound. is that a good price? heads off is MORE,$5 something.
posted on August 26, 2004 04:35:59 PM new
You going to grill them Jack?
That's a very good price! We buy them here off the side of the road from the folks that catch them and they are $5.00 a pound and up. At the fish market last week we paid $6 something for fairly large size shrimp with heads on. The jumbos were $8.00 something a pound!
Freeze dried Lamb lungs are in the pet section of the grocery store!
posted on August 26, 2004 04:59:52 PM new
Actually, ole Lard-Butt is on a diet -- he's up to 25.5lbs, & Dr. Dave wants him under 23lbs, so, I've been bouncing the ole medicine ball off his head & he does about 4 feet of road work/ day
If I'm in a good mood & if he's been a good little boy, I might whip him up some mouse-liver pate on Ritz crackers...
posted on August 26, 2004 07:31:57 PM new
Wed nite- I had a wicked hankerin' for tuna noodle casserole. You know, a can of peas, a package of egg noodles, a big can cream of mushroom soup and two cans of albacore tuna, with durkee onions on top.
tonight- Grilled delmonico steak (med rare), corn on the cob (my neighbor's farm), tomatoes and cukes (from the garden), and baked potato. I made a chocolate zuchinni cake (squash from garden) with a peanut butter glaze.
posted on August 26, 2004 08:22:23 PM new
rich - try some other area stores. I found a product that I love and use on everything (Crazy Mixed Up Lemon Pepper) but of the three or four major chains here, only one carries it. It's hell being slave to a spice
~~~ • ~~~ • ~~~ • ~~~ • ~~~
If it's really "common" sense, why do so few people actually have it?
posted on August 27, 2004 08:39:03 AM new
Thank you all, daughter is doing better. Kaiser doctors say she has auto-immune problems, wifey says she has a chronic infection. The BEST doctor is now on the job. As an aside, hospitals are losing many patients that have sepsis (sp?) as a major complication.
Buy that flat caramel for making candies apples and cut them into slices. Make a double batch of brownies and dump half into a 13X9 pan. Lay the strips of caramel on top of the batter. Dump on the rest of the batter and cook. Let cool and ice with a white icing. Personally, I call these 'diabetic coma brownies'. Eat about four brownies before the in-laws come over.
Tonight is fiesta night. Get some thin sliced beef and throw it on the barbie. It cooks quickly, so have some small tortillas ready to throw on also. Use your favorite seasoning and lime juice as the beef cooks. Everyone sits around the BBQ and you take a heated tortilla throw some meat on it, toss on some salsa and hand it out. Peppers, onions, chicken, sausage, etc; don't step on the dog (metoo, metoo!). The beer HAS to be ice cold. Think of the tortilla as an edible napkin. Yum!
posted on August 27, 2004 05:46:44 PM new
Lamb lungs?? You gotta be kidding. If a dog is worth keeping, feed them right. Last night I barbecued a NY steak for my Rottie. He's been loving up to me all day.
Speaking of lamb, my wife has a rack of lamb in the oven now. We have company coming for the weekend and they love lamb. Myself? I don't touch it. I have an extra NY steak I grilled last night. I'll M/W that for myself.(If the rottie doesn't spot it first)
A $75.00 solid state device will always blow first to protect a 25 cent fuse ~ Murphy's Law
posted on August 27, 2004 06:12:22 PM new
Quote: Feed them right?
You ARE kidding aren't you?
My daughter, who is a vet tech btw, has a Doberman that can't eat anything other than dry dog food - or be prepared for disasterous results! Lena can eat these with no harm done!
I just thought I'd mention it since tomwiii said Ralphie was on a diet. Most commercial dog snacks are off the roof on calories, but these aren't.
Gosh those brownies sound terrific! The best receipe I ever found for brownies is on the back of a Baker's unsweetened chocolate package, and easy to boot.
I'll have to try adding the caramel to it next time.
I'm back online - FINALLY!
