BajaNomad

I have a request.

Pompano - 3-10-2010 at 02:38 PM

It 's that time of year when our local vendors come door to door peddling their wares...and about time too!



This morning (flush with poker winnings and bets on congressional approval ratings) I sprung for some goodies. Jumbo shrimp, nice scallops, and fresh juicy luscious strawberries. Camarones, callos, y fresa...muy bien.





I am baching it for a few weeks, so I need a good recipe for this tray. What floats your boat? Any special ones you have tried?

...and maybe a chef, too...
.:rolleyes:

Bajahowodd - 3-10-2010 at 02:40 PM

Is that one serving? Whatever you do, don't put garlic on the strawberries.

Natalie Ann - 3-10-2010 at 02:41 PM

Ah, Roger... I'm thinkin' I should get there quick and cook 'em up for you....
or at least help you eat 'em.;D

nena

ELINVESTIG8R - 3-10-2010 at 02:44 PM

Dang Pompano, I wish I was there to help you eat that! Looks great! I'm sure I could not give you a recipe you have not already tried. Mmmm good!

You got me! Dang, I'm not there!

fixtrauma - 3-10-2010 at 02:52 PM


Paula - 3-10-2010 at 03:32 PM

Use any of your good seafood recipes for the shrimp and scallops. That's easy.

Buy a carton of Lala crema, and a bag of that good Mexican sugar that is not quite white, and has large, crunchy crystals. Put crema in one bowl, some sugar in another, and the washed strawberries with tops still on in a third. Serve the strawberries for dessert, dipping first into crema, then sugar. Dee-licious!

Much better than shrimp and strawberry stirfry.:dudette:

I Second Paula's

Gypsy Jan - 3-10-2010 at 03:41 PM

Recipe for the strawberries, yum!

For the shrimp and scallops, maybe a ceviche? When they are that fresh, simple treatments for seafood are the best.

Nan&D - 3-10-2010 at 03:44 PM

Oh that looks good. Several careers ago, D and I had a strawberry farm. With 7 acres of them, I had lots to experiment with. Here's a favorite.

CHOCOLATE DIPPED/LIQUORED UP STRAWBERRIES.
Go to the pharmacy and get a syringe, a bottle of your favorite liquor, and some chocolate bars.
Fill your syringe with liquor, and inject it the berries. I remember getting quite a good amount in.
Melt the chocolate and dip the berries in it.

mmmmmmmmmmmmm

Diver - 3-10-2010 at 04:33 PM

Use Dusty's recipe for the shrimp !!
Teriaki, beer and butter with the peeled shrimp, all wrapped in foil and set on the barbe'.

I like to lightly pound the scallops, egg wash then seasoned panko or breadcrumbs and into some hot canola.
Lightly browned and served with a lemon/garlic aoli.

Wish I was there to help !!
.

Skipjack Joe - 3-10-2010 at 05:25 PM

Strawberries dipped in knudsen sour cream and sprinkled with sugar.

Nada mas.

Bajahowodd - 3-10-2010 at 05:29 PM

I really like the ceviche idea. Really do. Just not so much for the fresas.

tripledigitken - 3-10-2010 at 05:40 PM

Scallops...........Mexican style c-cktail with clamato and lime, just chop scallops, onions, cucumber and celery add clamato to cover in tall class add lime and hot sauce to taste. (Marinate the chopped scallops with olive oil, lime and lemon for 30 minutes prior to adding the other ingredients.)

Shrimps.........par cook some bacon, wrap around shelled shrimp, grill on barbe over mesquite coals till bacon crisps up.

Strawberries..........how about some strawberry margi's?

Bajahowodd - 3-10-2010 at 05:43 PM

Bingo!:bounce:

bajabass - 3-10-2010 at 06:58 PM

Slice up some red and green bell pepper, red onion and mushrooms. Chop up a little garlic and serrano chili. Saute with a light olive oil, over angel hair. Garlic bread and a pitcher or two of maggies! Sorry, I am about 800 miles away, or I'd join you! Enjoy Pomp!

BajaRat - 3-10-2010 at 09:22 PM

Saute' with vino blanco, ajo, favorite seasonings and finish with crema .You've probably tried that but it's always a winner. By the looks of it unless you are expecting guests you'll be able to try several new recipes.

P.S. Don't forget to invite the hounds for left overs!!

Paula - 3-10-2010 at 09:45 PM

Quote:
Originally posted by BajaRat
Saute' with vino blanco, ajo, favorite seasonings and finish with crema .You've probably tried that but it's always a winner. By the looks of it unless you are expecting guests you'll be able to try several new recipes.

P.S. Don't forget to invite the hounds for left overs!!



sounds good, but at what point should he add the strawberries?:biggrin:

Warning! These meals call for white wine, to cook and to quaff.

Mulegena - 3-11-2010 at 12:31 AM

Focus on the wonderful local winter vegetables here in Mulege. Mix and match according to your whimsy.
I especially like the pretty carrots with their tops still on in the market, the shelled peas, tender Chinese peas, the broccoli and long green onions, oh, and don't forget the green, red and/or orange bell peppers.

Shrimp and/or Scallops:
1. Caldo: Made with bite size cooked carrots, peas, potatoes, fresh sliced tomatoes, green onion and snow peas in a chicken broth. Make it thin with plenty of room to add the shrimp and/or tenderized scallops a few minutes before serving. Garnish with a bit of green cilantro for color and aroma.
Its still winter, so serve it hot. If it were summer when the Bay is sizzling instead of the barbie, serve it cold!

2. Alfredo and linguini seafood(s)

3. Shepherdess Pie a la Mulegena: I've made a shepherd's pie with a whitesauce (see #2 above) and Shrimp. Include diced cooked carrots, onion, garlic, peas and broccoli. Cover with luscious mashed potatoes.
De-scrumptuous!

[Edited on 3-11-2010 by Mulegena]

irenemm - 3-11-2010 at 12:33 AM

Nan&;D
gonna try that with the strawberries. Great idea.
thanks
no crema o azucar.

Cypress - 3-11-2010 at 06:05 AM

Batter in cornmeal, then deep fry the shrimp and scallops. The strawberries? How 'bout a strawberry cake.

dtutko1 - 3-11-2010 at 07:09 AM

Roger
Those mexican strawberries are grown to eat, unlike Calif berries that are grown to sell. By that I mean theyare grown for shipping and a long shelf life at the supermarket w/ a hollow and white insides, not for taste. Wait a day or two after picking and put them on your morning bowl of cereal, and/or get a ripe papaya, banana, pineapple, oranges, mix together w/strawberries and fruit salad! You already have good ideas for the seafood.

willyAirstream - 3-11-2010 at 09:38 AM

Strawberry Salsa - wash and quarter strawberries, add -chopped red onion, chopped white onion, chopped cucumber, bell peppers, cilantro, parsley, hotpeppers, jalapeno, lime, orange and lemon juice - marinate overnight in

refrig. serve in bowl lined with green leaves of lettuce.

Shrimp - boil water, add old bay seasoning, whole garlic bulb, bat leaves, add shrimp to boiling water and remove after 3 minutes, chilll, serve with salsa

Scallops - in large baking dish, add scallops, equal amt of any type of fresh green veggies, chopped garlic, lots of butter, more butter, salt and pepper, cover, and cook till veggies are el dente, serve over rice.

btw, what are the per lb costs for shrimp and scallops? Thanks !

bajaponderosa - 3-11-2010 at 10:26 AM

Saute Scallops with diced onion, celery, garlic in butter. Remove from butter when scallops are almost cooked through. Add a little more butter to pan scrap dripping add 2 tbl flour to make a rue. When light brown add milk and whisk, Salt and pepper to taste. Add scallop mixture back to pan heat through and pour over pasta or rice. I make this when we are camping. Enjoy.

Bob H - 3-11-2010 at 10:34 AM

SCALLOPS... LIKE THIS.

Pomp, my wife makes them this way and they are unreal.

1/2 lb scallops
flour
1/4 stick butter
2 Tbs lemon juice
2 Tbs H2O
1 tsp dijon mustard
Garlic
3 strips bacon (cooked/crumbled)
little bit of chardonay
little bit of cream
little bit of parm cheese
veg oil

Sprinkle scallops with salt and pepper, dust with flour

Heat oil over high heat

Add scallops, saute until brown and just cooked through 3 minutes per side

Transfer scallops to platter

Cook up bacon, and crumble it up.

Add butter, lemon juice, H2O, crumbled up bacon, some chardonay, cream and parm cheese (use what you want) and mustard to skillet and scrape up browned bits

Over med-low heat, whisk until sauce simmers and thickens (about 2 mins)

Spoon sauce over scallops

Wow...muchas gracias, amigos.

Pompano - 3-11-2010 at 11:32 AM

Bon appetite, nomads..

What a great collection of recipes! My thanks to al of youl..I've copied this thread into my recipe file. I can't wait to try all of them..one by one. (I might wait for Co-pilot to test some of the more intricate menus.)

Willyairstream..you were wondering how much per kilo the shrimp and scallops are going for these days?

My beach vendor and long time Mulege amigo, Rafael, usually quotes about 180 per kilo shrimp jumbos..and 100-120 per kilo large scallops. He has much gas expense and works on commission. But we have known each other too long for those prices..he gave me all that you see in the photo...2 kilos big shrimp, 2 kilos scallops, 2 tubs strawberries for 400 pesos total. We are both happy with that price and I buy whenever he comes around..with a bit of mordida and a couple cervezas.


Rafael also has some great oysters from time to time..ostiones or ostras. With which a neigbor made these incredibily delicious Coyote Oysters Rockerfeller. Gracias Marita, those hors d'oeuvres are to die for!




DO NOT SHOW THIS PHOTO TO YOUNG CHILDREN..OR DOGS. And NO, I am NOT drunk. It's 10:00 AM for chrissakes and my eyes are always crossed until.....hmm. Check back around noonish.




With some of the jumbos, mi compadre makes a very good shrimp c-cktail sauce..and enjoys his creation con mucho gusto.


Thanks once again, nomads. This forum always gives and gives.


Iflyfish - 3-11-2010 at 02:40 PM

One of my favorites:

Green peppercorns and Grand Marnier give a slight peppery orange flavor to flamed strawberries. Be sure to read the flambe tips before beginning.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
12 ounces strawberries, cut in half
2 ounces butter (cold)
2 ounces granulated sugar
1 teaspoon green peppercorns
3 ounces orange juice
1 ounce lemon juice
1 ounce Grand Marnier
1-1/2 ounces Pernod
Preparation:
Heat pan, add sugar, and carmelize until gold. Add cold butter, stir well. Quickly add orange juice and lemon juice and stir. Add Grand Marnier and reduce until sauce has viscosity. Add strawberries and cook gently for maximum 2 minutes. Add green peppercorns, do not crush them. Cook for another half a minute.

Overheat one side of the pan by tilting the handle down. Move the pan away from the flame. Add Pernod, put quickly back to the flame and by tilting the pan upwards, let the Pernod ignite and flame.

To serve, place a round piece of genoise (or sponge cake) in the middle of the plate. Lay the strawberries around and sprinkle with vanilla-flavored powder sugar.

Yield: 1 serving

Recipe Source: Susanne Restaurant & Bakery, Rocklin, California
Reprinted with permission.

Iflyfishdroolingoverpepperstrawberries