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WFDT
Posted on 7/11/16 at 5:47 pm
Posted on 7/11/16 at 5:47 pm
Gonna drop them in boiling water, bring it back to a boil, cut the heat and yank'em after 4 minutes.
Is that the right way to do them? (Royal reds)
Is that the right way to do them? (Royal reds)
14
Posted on 7/11/16 at 5:48 pm to BRgetthenet
Sirloin at Copeland's
Posted on 7/11/16 at 5:52 pm to BRgetthenet
Fresh peas, butter beans, squash , sweet onion and salmon patties.
Posted on 7/11/16 at 5:53 pm to BRgetthenet
Crab bisque with sherry.
Posted on 7/11/16 at 5:56 pm to Darla Hood
Damn, the bisque matches the plate.
Posted on 7/11/16 at 5:57 pm to BRgetthenet
This post was edited on 7/11/16 at 6:04 pm
Posted on 7/11/16 at 6:02 pm to BRgetthenet
Andiano's Italian in Detroit airport
Posted on 7/11/16 at 6:03 pm to Janky
I hope that's not a euphemism. 
Posted on 7/11/16 at 6:06 pm to Darla Hood
Had some avocado sushi a couple hrs ago. Maybe a smoothie later
Posted on 7/11/16 at 6:10 pm to CorkSoaker
Thats your dinner?
Posted on 7/11/16 at 6:12 pm to Darla Hood
Dang, Darla! That bisque looks great! You've done a lot with that king crab. Tell me about that bisque. Did you make any kind of stock with the shells?
I've been thinking about using king crab in crab cakes. Now, I want it in bisque.
Jumbo lump crabmeat here done with a little amandine sauce and cherry tomato caprese. I had a lot of them on my plants.
I've been thinking about using king crab in crab cakes. Now, I want it in bisque.
Jumbo lump crabmeat here done with a little amandine sauce and cherry tomato caprese. I had a lot of them on my plants.
Posted on 7/11/16 at 6:18 pm to LonghornLawyer2
My daughters, but I will be eating the same thing. RB&R. I will Likely eat after 8, once the kids are bathed and in bed.
Posted on 7/11/16 at 6:19 pm to BRgetthenet
Mango habanero Bbq b/s thighs
Lady peas
Squash and onions
Peach cobbler in the oven
Lady peas
Squash and onions
Peach cobbler in the oven
Posted on 7/11/16 at 6:27 pm to BRgetthenet
BLTs
Posted on 7/11/16 at 6:30 pm to Gris Gris
Thanks, Gris!
It was sort of last minute, so I used boxed unsalted chicken stock, fortified with some lobster base. I had shrimp stock in the freezer but didn't have time to thaw it.
The recipe: Williams-Sonoma crab bisque (as always for me, simply a guideline)
I didn't have fresh tarragon, but I did have dried.
quote:That would have been the smart thing to do, but I didn't think of bisque until I'd harvested all of the crab meat and chunked the shells. I should've done it, regardless.
Did you make any kind of stock with the shells?
It was sort of last minute, so I used boxed unsalted chicken stock, fortified with some lobster base. I had shrimp stock in the freezer but didn't have time to thaw it.
The recipe: Williams-Sonoma crab bisque (as always for me, simply a guideline)
I didn't have fresh tarragon, but I did have dried.
Posted on 7/11/16 at 6:30 pm to BRgetthenet
Those look beautiful, BR. HOw about a pic when they're done?
Posted on 7/11/16 at 6:31 pm to BRgetthenet
Fried backstrap, whipped potatoes with salted butter, grilled corn on the cob.
Posted on 7/11/16 at 6:58 pm to Darla Hood
That looks good. I've saved it. I'm currently having a love affair with tarragon. I love the stuff. I have some king crab in the freezer and almost cooked it this weekend with a tarragon herb butter sort of like I've been using to poach lobster tails, lately. Didn't do it because someone brought me a pound of just picked jumbo lump from Chez Francois. That took precedent!
I've never made a stock with king crab legs, but why not!! It might be salty, but I'd think we could just adjust the salt in whatever dish we're making. Hmmmm....king crab and shrimp gumbo... with a shrimp and crab stock made from those shells is sounding awfully good.
The possibilities are endless!
I've never made a stock with king crab legs, but why not!! It might be salty, but I'd think we could just adjust the salt in whatever dish we're making. Hmmmm....king crab and shrimp gumbo... with a shrimp and crab stock made from those shells is sounding awfully good.
The possibilities are endless!
Posted on 7/11/16 at 7:03 pm to BRgetthenet
Tace night over here. Chicken with all the fixings and a marg or two.
Also cooked some roasted butternut squash soup for tomorrow. Having a little oral surgery and have to stick to stuff I can't chew for the day, so opiates and soup it shall be. Thoughts and prayers are appreciated
Also cooked some roasted butternut squash soup for tomorrow. Having a little oral surgery and have to stick to stuff I can't chew for the day, so opiates and soup it shall be. Thoughts and prayers are appreciated
Posted on 7/11/16 at 7:07 pm to BRgetthenet
Chef Boardee mini ravioli with 3 dashes of Crystal hot sauce and 2 flour tortillas for dipping.
Martinis for beverage. Probably why the ravioli tastes so good.
Martinis for beverage. Probably why the ravioli tastes so good.
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