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re: Outdoor Board Cookbook
Posted on 6/15/11 at 11:14 am to Bleeding purple
Posted on 6/15/11 at 11:14 am to Bleeding purple
Very simple but great dish. I don’t measure anything, so I’ll just ballpark the proportions.
3-5lbs onions
1-2 lb shrimp
Salt, pepper, red pepper to taste
Corn starch
Cut up a bag of onions fairly fine. Cook them down in a little oil, don’t brown them, just cook them until they start to caramelize. Add in peeled shrimp, seasoning and a little water. Cook down until water is mostly gone. Add a little corn starch (mixed with water) if you find it not thick enough. Serve over rice.
3-5lbs onions
1-2 lb shrimp
Salt, pepper, red pepper to taste
Corn starch
Cut up a bag of onions fairly fine. Cook them down in a little oil, don’t brown them, just cook them until they start to caramelize. Add in peeled shrimp, seasoning and a little water. Cook down until water is mostly gone. Add a little corn starch (mixed with water) if you find it not thick enough. Serve over rice.
1
Posted on 6/21/11 at 1:01 am to Tiger55
Pan seared almond crunch bass fillets:
Preprepare the almond cruch topping:
30-40 whole alomnds, 4 or 5 ritz crackers, and 2 dashes of ground nutmeg in a food processor and grind until medium fine.
Rinse two bass fillets in water and pat dry
In a large non stick skillet pour enough extrra virgin olive oil to just cover the bottom of the pan.
Place the fillets in pan coating both sides in the oil.
Turn oil on medium heat and after the edges of the fillets turn white flip them over.
Now only season the up side of the fillets.
Lightly season with Tony's or orther season salt.
then coat the top with the crunch topping. Allow the fillets to fully cook (5-7 min) while using a spoon to lightly drizzle the oil over the topping until evenly moist and adherent to the fillets.
Serve wtih a fresh garden salad, steamed veggies, white wine or a crisp light beer.
Preprepare the almond cruch topping:
30-40 whole alomnds, 4 or 5 ritz crackers, and 2 dashes of ground nutmeg in a food processor and grind until medium fine.
Rinse two bass fillets in water and pat dry
In a large non stick skillet pour enough extrra virgin olive oil to just cover the bottom of the pan.
Place the fillets in pan coating both sides in the oil.
Turn oil on medium heat and after the edges of the fillets turn white flip them over.
Now only season the up side of the fillets.
Lightly season with Tony's or orther season salt.
then coat the top with the crunch topping. Allow the fillets to fully cook (5-7 min) while using a spoon to lightly drizzle the oil over the topping until evenly moist and adherent to the fillets.
Serve wtih a fresh garden salad, steamed veggies, white wine or a crisp light beer.
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