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willyAirstream
Super Nomad
Posts: 1786
Registered: 1-1-2010
Member Is Offline
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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 !
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bajaponderosa
Junior Nomad
Posts: 93
Registered: 8-2-2009
Location: South of San Felipe Baja Mexico
Member Is Offline
Mood: Living and Loving The Baja Way
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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.
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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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
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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Wow...muchas gracias, amigos.
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.
I do what the voices in my tackle box tell me.
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Iflyfish
Ultra Nomad
Posts: 3747
Registered: 10-17-2006
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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
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