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Senior Member
Chillie Seafood,
1/2kg king prawns
1 doz fresh scallops
1 doz fresh mussels (in shell)
1 lobster (medium)un-cooked
1 fresh crab un-cooked (blue swimmer)
1/2kg fresh calamari
2 medium chillies
1 bottle sweet chillie sauce
1 bottle dark soy
1 jar honey
1 can coconut cream.
Cut in halfs and clean the lobster and the crab, place with other seafood in refrigerator.
Place 6 cups of water in a large pot (big enough for all seafood).
cut finely the chillies and put them in the pot, pour in half the bottle of sweet chillie, half the bottle of dark soy, throw in a small buch of baby buck-choy and bring the water to the boil.
Now boiling, throw in all the seafood. As soon as the prawns have turned orange the seafood is cooked. Take out any mussels that have not opened ( very important- do not eat un-opened mussels).
Turn off the heat and let it stand for a couple of minutes but no longer.Stir in about 1/4 of the honey. Quickly pour in the coconut cream and stir through.
Serve instantly in large bowls, making sure you have finger bowls, napkins, and are not too fond of your table cloth.
This is one for summer evenings, wash it down with plenty of c******nay and good company
Member
Eastern Seaboard Seafood
I don't think anyone here is a Marylander, but your all missing out on some good seafood.
Although lobsters can't really be designated as a Maryland thing, it's Eastern seaboard all the same. Lobsters are simple to prepare, although some tweaking with boiling time will be needed. All you need to do is throw the things in a pot and boil 'em til they turn a red-orange shade. As I said, they're a sensitive dish, and a sure indication they've been overcooked is that the meat will feel rubbery. Perfectly cooked it will fall apart in your mouth. For best results, yank the tail off and get that huge hunk of meat, and bathe it in melted salted butter.
Second are the crabs, which can be prepared any of three ways. I only know one, which is essentially the same as the lobsters. Boil. But, when they're done, seasoning is needed. The seasoning is called Old Bay. It consists of (reading from a label) Celery salt, Mustard, Pepper, Laurel Leaves, Cloves, Pimento, Ginger, Mace, Cardamon, Cassia, and Paprika. I'm hazy on proportions. Dust all of them (a dozen is good for one person) in a heavy layer. Although this may not seem like it accomplishes any, as you have you take off the shells, the old bay sticks to your hands and then to the meat. Eating the legs are the easiest part, but the body is a whole 'nother story, one available on request if your interested. Crabs can also be prepared as a crabcake or fried softshells, (don't take a hard crab and try to fry it) in a sandwich. Crab should be eaten with butter.
Third is simply shrimp boiled shells on and coated with old bay.
Member
If any of you take a trip to the Delmarva, or the pennisula on the eastern shore of the Chesapeake Bay, you may want to eat this. It's expensive, and crabs can be caught relatively simply. Best with two people. On a pier, tie raw chicken or anything dead to a piece of string and cast it over the side. When you feel tugs, slowly reel it in until the crab is in site. The other person should slowly lower the net into the water and attempt ot snag it. Careful, they're quick and can swim in any direction unlike fish. Make sure you have a ready bucket for them. Eastern seaboard crabs are brown blue in color, and are some of the most aggressive ones known. They pack a vicious pinch. I've required stitches from them before, so watch out.
Senior Member
DelMarVa penninsula: Delaware, Maryland, Virginia penninsula, USA.
Ah yes, banzai_billy. Maryland Bluecrab, one of my favorites. We used to go crabbing every summer when I lived there as a kid. Good meat, but a lot of work to procure (lots of not so edible stuff in there too, that you have to pick the meat out of). We liked to say you could burn almost as many calories cleaning the crabs as you did eating them.
If you go crabbing there, be sure to get the required scale. It's kind of like a ruler, plastic and flimsy, but it has the legal length limits for all kinds of things on it. Also, make sure you only take the males. You can tell by the inverted Y shaped "key" on thier belly (great for getting a knife under and opening them up once their cooked!). The females have a much wider inverted V, and should be tossed back.
As for cooking directions, I remember we used a big pot to steam them (put them in live, the meat stays best that way), but I don't remember the exact times. Must consult Dad on that one...
In contrast to the "slowly lower the net into the water", I found it better to slowly get almost to the surface, then VERY quickly scoop the net under the crab and pull it out of the water. I can not stress the speed of this maneuver enough! They are fast!
Oh, and as he said, watch your fingers!
Senior Member
Ahhh, good ole French toast.Originally posted by RedTerex:
Quick n Easies.
Break two eggs into a bowl add about 2 cups of milk and whisk.
Soak some sliced white bread into the mixture and then drop the soaked bread into a frying pan and heat until both sides are golden brown.
very tasty, very cheap and "quick n easy".
enjoy.
As for a recipe from me, here goes:
wh1skea's holiday ambrosia:
1 large tub cool whip
1 can Del Monte Very Cherry fruit cocktail
1 can Dole tropical fruit salad
1 can mandarin oranges
1 medium sized jar marachino cherries (red cherries)
1-1 1/2 sliced bananas
1/4-1/3 bag flavored/colored mini marshmallows
handful of coconut (optional)
drain all fruit and mix in a pan. mix in cool-whip. mix in marshmallow and coconut. refridgerate overnight.
Never lasts long at home or during the company Christmas lunch.
Senior Member
Senior Member
Okay, I call this the quick and easy Corn Chip Dip ...
- 1 Glop of original philadelphia cream cheese (probably about a 1 inch slice)
- 8 OZ of your favorite Salsa sauce
- Sliced Jalapeno Peppers (to your comfort level)
- two handfuls of Corn Chips
- cold mug of your favorite beer
Put glop of Cream cheese in small bowl, add peppers and pour the Salsa over top. Heat in microwave for 1 min to 1 1/2 minutes until cream cheese goes soft.
Use a corn chip to mix it up so that the cheese is spread throughout the salsa.
Voila! Enjoy and wash down with beer!
Senior Member
Wow, this thread is back. Has anybody ever thought about printing off a hard copy of all the recipes here, binding as an actual book, with all our sigs attached etc.
I'd buy a copy, any other opinions? Maybe Ubi could sponsor such a thing?
This is a great thread though, I'll put a couple more in here when I have more time
