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re: What to cook in Martha's Vineyard...
Posted on 6/1/15 at 7:49 am to Boondock544
Posted on 6/1/15 at 7:49 am to Boondock544
Shrimp Diane has been one of our family's celebration meals for more than 25 years. Easy to make and it can be multiplied easily...just put the first batches in a holding vessel and cook them to 80%, the shrimp will finish as you do other batches (and I double the recipe per batch). I posted some recipe mods in the Recipe Book a few years back that I like.
0
Posted on 6/1/15 at 9:12 am to Boondock544
quote:
Chargrilled oysters another goo option.
I find those to be somewhat available up here, so not as much of a novelty.
quote:
How do the northern Atlantic oysters taste/compare to louisiana?
They are superior, IMO.
Posted on 6/1/15 at 10:38 am to Mo Jeaux
quote:Def better. Those cold water oysters blow gulf oysters out the water
They are superior, IMO.
Posted on 6/1/15 at 10:41 am to Mo Jeaux
quote:
not as much of a novelty
very true.. also agree on Northern oysters, delicious. Many Norntherners are also distrustful of Gulf seafood.
The jambalaya I make in New York is with Boston Butts, chicken and smoked sausage. You'll be surprised to find the availability of quality smoked products and ham hocks of all things, up North. Using their products and shopping Northern specialty stores is a great time. I'd love to cook on Martha's Vineyard.. Have fun.
eta:
quote:
My only concern wih jambalaya is finding good sausage to use.
You can do a mail order.. Teet's in Ville Platte has excellent smoked sausage and does great mail order. Teet's
This post was edited on 6/1/15 at 2:54 pm
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