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Thread: Does anyone have some recipe suggestions?

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    Inactive Member FrmlyZ's Avatar
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    Folks:

    After a morning of working in the garden, I made this stuff for the wife and her golf friends.

    It was fresh bread served with shrimp and scallops in a pepper sauce. It was baked and covered with four types of cheese. They loved it. I found it lacking. Mostly in the pepper sauce.

    Now here is how I made the sauce. I broiled some roma tomatoes until they began to char. I soaked a dried anahiem for 10 min in hot water and then heated it in a hot pan to bring out he flavor. I chopped up a vidalia and added two cloves of garlic. I heated them together. Then I blended them in a processor. I cooked them for a short time and added cilantro, salt, cumerin and cracked pepper.

    I then poured the sauce over the seered scallops and shrimp and cooked them for 25 min in a convection oven. For the last 5 minutes I added cheese to melt.

    Now everyone loved it. But I think the sauce lacked body . Do you have experience with this stuff and have suggestions.

    Best Wishes,,,,,,

    Z

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    Inactive Member Pen Name's Avatar
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    Z,
    I always add the fresh garlic at the END of the cooking. It has much more flavor.

    Also, you can try roasting the pepper, just stick it right on the fire or burner until the skin burns. It gives a wonderful flavor. I am partial to jalapenos, but I realize they are so hot they would probably over-power the seafood.

    hmmm not sure you needed the cumerin (cumin?).
    What you definitely need with tomato-based sauce is just a pinch of sugar to balance the flavor. Have you considered fresh ground mixed peppercorns? Maybe also too heavy for the shellfish? (shrug) Try white peppercorns. But fresh is essential.

    Hope this helps [img]smile.gif[/img] Btw, it does sound delicious.

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    Inactive Member FrmlyZ's Avatar
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    Cin:

    I forgot a few things. I did add sugar; I use raw sugar so too much gives a molasses flavor. Maybe I should use more. I also added the juice from one lime. I added cumin cause it was in the dish that I had in south Bejas. They add cumin to everything. I once stopped at a place north of Denton; it was a small ice cream store in a very small town; they had cumin ice cream. Wasn?t all that bad.

    Yes, I used anaheim because of the scallops. With just shrimp, I use caribbean red. I don?t know if you have had them, because I am not sure they are raised commercially. They look like habanero but they are red, much hotter than habanero or scotch bonnet, and add a very strong pepper taste to everything. I grow me own, which is a job; the seeds I have are 150 to 180 days to maturity. I start them in Jan in pots; put them out in June and finish them off inside in the fall. Fortunately, one pepper goes a long way.

    I will try your suggestions.

    Best Wishes,,,,,,

    Z

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    Inactive Member lol's Avatar
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    Just add more ketchup. Preferably Heinz.

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    Inactive Member FrmlyZ's Avatar
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    LOL:

    Good to hear from you; it has been a while. You are correct, a pepper sauce for cooking is much like ketchup. Heinz is ok but I make my own with my own tomatoes, onions and herbs. I make three kinds; regular, jalapeno and habanero.

    The difference in the cooking pepper sauce is that it uses lime juice instead of vinegar and doesn't have bacterial polysaccharide as a thickening agent.

    Best Wishes,,,,,,,

    Z

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    Inactive Member Pen Name's Avatar
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    Shrimp with Lime, Cilantro and Tomatoes

    1 lb shrimp, peeled and deveined
    2 limes, juiced
    1/4 cup olive oil
    3 cloves garlic, finely chopped
    1/2 teaspoon cumin
    1/4 teaspoon pepper
    1/4 teaspoon salt
    3 medium tomatoes, diced
    1 bunch chopped fresh cilantro
    2 tablespoons olive oil
    rice or pasta
    1. Mix together lime juice, olive oil, cumin, garlic, salt and pepper to make marinade.
    2. Pour over shrimp and toss.
    3. Set aside for 20 minutes.
    4. Drain shrimp and reserve marinade.
    5. Fry shrimp in 1 Tbsp olive oil in frying pan until pink.
    6. Add tomatoes, cilantro and marinade.
    7. Toss well and cook until just heated through.
    8. Serve over rice or pasta.

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    Inactive Member Pen Name's Avatar
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    Filling for Cuban Shrimp Empanadas

    3 tablespoons olive oil
    1 large onion, chopped
    3 cloves garlic mashed
    2-3 Roma tomatoes, peeled and chopped fine (about 2 cups)
    1/4 teaspoon ground cumin
    1/4 teaspoon white pepper
    1 teaspoon salt
    3/4 lb raw shrimp 50-60 count per pound peeled and de-veined
    1/4 cup fresh cilantro chopped

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    Inactive Member Pen Name's Avatar
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    recipe title: Bay Scallop Seviche
    category: Seafood
    keywords: Seafood
    servings: 6
    ingredients:
    1 1/2 ts Ground cumin
    1 c Fresh lime juice
    1/2 c Fresh orange juice
    2 lb Bay scallops
    1 Hot red chili pepper *
    1/4 c Red onion, finely chopped
    3 Ripe plum tomatoes **
    1 Red pepper; seeded + chopped
    3 Scallions; chopped
    1 c Cilantro, chopped
    1 Lime; sliced, for garnish


    directions:
    *Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped. Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours. Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro. Garnish with the slices of lime.

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    Shrimp & Scallop Stew

    --------------------------------------------------------------------------------
    Ingredients:

    2 large leeks, white and light green parts only, washed
    2 tablespoons olive oil
    2 teaspoons chopped garlic, about 3 cloves
    1 jalape?o pepper, seeded and finely chopped, or less to taste
    1 medium carrot, peeled and cut into a 1/4-inch dice
    3/4 teaspoon ground cumin
    1/8 teaspoon cayenne pepper
    1/4 teaspoon ground cinnamon
    1 1/2 teaspoons salt
    1 1/2 cups chopped tomatoes, with juice
    1 cup dry white wine
    3/4 pound medium shrimp, shelled deveined, tail section left on
    3/4 pound sea scallops or large bay scallops, muscle removed
    3 tablespoons fresh cilantro leaves, coarsely chopped
    1. Slice leeks in half lengthwise and cut into 1/2-inch dice.

    2. In a stock pot, heat oil over medium heat. Add leeks and garlic; saut?, stirring, until translucent, about 7 minutes. Add jalape?o, carrots, spices, and salt; lower heat to medium low and cook until carrots are medium tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil and lower heat to medium; cook 5 minutes.

    3. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over Couscous Pilaf.

  10. #10
    Inactive Member FrmlyZ's Avatar
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    Thanks Cin:

    I will give them a try when I get back home. Fresh Copper River Sockeye came in this week so the food is set until I leave; for both us and the cats. [img]biggrin.gif[/img]

    Best wishes,,,,,,

    Z

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