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re: TD Recipe Collection Version 7 (with links)
Posted on 11/27/16 at 11:46 am to bossflossjr
Posted on 11/27/16 at 11:46 am to bossflossjr
Boss's Ceviche'
Seafood Mix:
2 Filets Sea Bass
2 Lbs Shrimp
4-5 Squeezed Limes
2 pinches Kosher Salt
1 Tbs Cholula Hot Sauce
Vegetables:
3 Tbs Capers
2 Tbs Sliced Green Olives
1/2 Red Onion
1 Red Bell Pepper
1/2 Bunch Cilantro
3 Vine Ripe Tomato
2 Jalapeno
1 Tsp Dry Mexican Oregano
2 Tsp Salt
Garnish:
Avocado
Lime Wedges
Tortilla Chips
Cut fish and shrimp into 1/2"-3/4" chunks. Place in a plastic containter with lid and add lime juice from the 4-5 limes. SHake and refrigerate for 12 hours.
To keep veggies crisp, mix less than an hour before serving. In a seperate container, mix all the veggie items above (if you want to soften the veggies, add 1/2 tbsp salad oil). Place in fridge until ready to use.
After 12 hours, remove seafood from the mix from fridge. Drain juice, add Kosher Salt and Cholula Sauce. Mix well. Fold in the veggies, squeeze another lime in mixture. Garnish and serve.
Seafood Mix:
2 Filets Sea Bass
2 Lbs Shrimp
4-5 Squeezed Limes
2 pinches Kosher Salt
1 Tbs Cholula Hot Sauce
Vegetables:
3 Tbs Capers
2 Tbs Sliced Green Olives
1/2 Red Onion
1 Red Bell Pepper
1/2 Bunch Cilantro
3 Vine Ripe Tomato
2 Jalapeno
1 Tsp Dry Mexican Oregano
2 Tsp Salt
Garnish:
Avocado
Lime Wedges
Tortilla Chips
Cut fish and shrimp into 1/2"-3/4" chunks. Place in a plastic containter with lid and add lime juice from the 4-5 limes. SHake and refrigerate for 12 hours.
To keep veggies crisp, mix less than an hour before serving. In a seperate container, mix all the veggie items above (if you want to soften the veggies, add 1/2 tbsp salad oil). Place in fridge until ready to use.
After 12 hours, remove seafood from the mix from fridge. Drain juice, add Kosher Salt and Cholula Sauce. Mix well. Fold in the veggies, squeeze another lime in mixture. Garnish and serve.
1
Posted on 11/27/16 at 11:57 am to bossflossjr
Easy E's After The Boil Soup
Potatoes, Corn, Mushrooms, and Peeled Tails from the Crawfish Boil
1 Tbsp Salt
1 lb diced Potatoes
3 Tbs Softened Butter
4-5 Ears of Corn cut off the cob
3/4 cup finely chopped onion
1/8 Tsp Ground Red Pepper
3 Cups 2% reduced fat milk
1/2 cup Half and Half
2 Thyme Sprigs
3 Tbs diced Chives
1/2 Tsp chopped fresh Thyme
1/2 Tsp Fresh Ground Black Pepper
1-2 Lbs Crawfish Tails
Optional: run half of the corn thru a food processor.
Melt butter and saute onions. Add salt and pepper, stir in potatoes, corn, milk, half and half, thyme sprigs and bring to a simmer. Reduce heat and simmer 20 minutes - stirring occasionally. Discard thyme sprigs. Stir in all remaining ingredients. Thicken with corn starch if desired.
Potatoes, Corn, Mushrooms, and Peeled Tails from the Crawfish Boil
1 Tbsp Salt
1 lb diced Potatoes
3 Tbs Softened Butter
4-5 Ears of Corn cut off the cob
3/4 cup finely chopped onion
1/8 Tsp Ground Red Pepper
3 Cups 2% reduced fat milk
1/2 cup Half and Half
2 Thyme Sprigs
3 Tbs diced Chives
1/2 Tsp chopped fresh Thyme
1/2 Tsp Fresh Ground Black Pepper
1-2 Lbs Crawfish Tails
Optional: run half of the corn thru a food processor.
Melt butter and saute onions. Add salt and pepper, stir in potatoes, corn, milk, half and half, thyme sprigs and bring to a simmer. Reduce heat and simmer 20 minutes - stirring occasionally. Discard thyme sprigs. Stir in all remaining ingredients. Thicken with corn starch if desired.
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