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Message
1
Posted on 2/28/15 at 8:46 am to OTIS2
Thanks everyone. I'll be making it again for sure. Also gonna order the Plantation cookbook.
Posted on 2/28/15 at 8:53 am to Cali-to-Death Valley
quote:
You must live here in Cali. OK, 1-I it looks perfect to me and I want to know what time we are eating. 2-Do you have any Asian markets close to where you live,Ranch 99, Pacific Market, Shore View or any independent Asian Markets...Fish, shrimp, meat, chicken is usually 1/2 the price of the Lucky, Safeway, Raley's, Nob Hill ect....Seriously shop the Asian markets for your seafood....Plus you see seafood for sale that you swear only Jacques Cousteau had ever seen before...
I work right near Chinatown here in San Francisco so I'll go there for seafood. However with the wife expecting I've been buying any seafood I buy from Andronicos (high end/epicurean grocery store).
Posted on 2/28/15 at 9:29 am to DEANintheYAY
Well, now I know what's for dinner.
I've used an Emeril recipe before. The Plantation one is similar. I'll probably use a combination approach.
I've used an Emeril recipe before. The Plantation one is similar. I'll probably use a combination approach.
Posted on 2/28/15 at 10:10 am to DEANintheYAY
quote:
I added 1/2 a Serrano early on to give it a spice kick underneath.
You can taste the heat from 1/2 of a Serrano? I would have put 3 or 4 in there.
Posted on 2/28/15 at 10:20 am to DEANintheYAY
That's how I like to do it as well. Looks good.
I hate the bright red versions (that almost seem to be like a marinara sauce).
I hate the bright red versions (that almost seem to be like a marinara sauce).
Posted on 2/28/15 at 10:49 am to Zach
quote:
You can taste the heat from 1/2 of a Serrano? I would have put 3 or 4 in there.
Haha. Well that wasn't the only heat source I used. Also, it was 1/2 the recipe. Plus I like to taste the overall flavor and not just heat.
Posted on 2/28/15 at 12:11 pm to DEANintheYAY
quote:
I work right near Chinatown here in San Francisco so I'll go there for seafood. However with the wife expecting I've been buying any seafood I buy from Andronicos (high end/epicurean grocery store).
There's a Ranch 99 right there on Skyline in Daly City and a Pacific market in South San Francisco on the corner of El Camino and Chestnut. Congrats on you're about to be a father. When you go into Chinatown stop in at the Li Po for a Chinese whiskey with a ginger ale back. Maybe my favorite bar in the world.
Posted on 2/28/15 at 12:37 pm to DEANintheYAY
quote:
Also gonna order the Plantation cookbook.
It's a good little cookbook, one of the first I had when I started cooking more. My first copy is somewhat warped. I have a back up copy.
You can get the used ones so cheap and I've found them in pristine condition. 
Posted on 2/28/15 at 3:05 pm to Gris Gris
gonna try this, Ive been meaning to take my plantation book off the shelf for a while and try more of the recipes. The crawfish bread in there is awesome
Posted on 2/28/15 at 3:36 pm to LEASTBAY
Though shrimp creole is not my favorite dish, that recipe is a good one. I've made it ahead of time in large quantities up to adding the lemon juice, maybe parsley or something else and the shrimp. I freeze that part, then defrost, finish it up and add the shrimp. Works great and you can also freeze the sauce in smaller quantities, pull it out, finish with the last few ingredients and the shrimp and you have a meal made very quickly.
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