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Old 04-22-2011, 05:29 PM   #21
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Originally Posted by msmofet View Post
Feel better LP!! Cream of taco soup? YIKES!! LOL

DD requested Buttermilk Biscuits



If all goes well (my wrist is really hurting alot) Dinner tonight will be


Baked stuffed clams
Fried Cod Fillets
Tater tots or steak fries
Broccoli
The whole menu sound great. The buttermilk biscuits look yummy. Could you please share your recipe for the biscuits??
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Old 04-22-2011, 05:35 PM   #22
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Addendum

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1.75 lb dry aged prime porterhouse for 2 and broccoli salad.
+ 2 lbs of buttered steamed asparagus + 6 oz of Gordon's.
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Old 04-22-2011, 05:43 PM   #23
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Hmmm...some cheese dip with salsa, heated and thinned with beef broth, top with sour cream. Taco seasoning to sprinkle on top. Soup! Use tortilla chips crumbled on top.
Yum! The way you say it it does sound good. But the tortilla chips will have to be very finely crumbled.! Thanks Princess!
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Old 04-22-2011, 05:51 PM   #24
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Yum! The way you say it it does sound good. But the tortilla chips will have to be very finely crumbled.! Thanks Princess!
I used to make Nacho Cheese Soup when I ran the lunch counter in the Bakery.
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Old 04-22-2011, 06:02 PM   #25
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Originally Posted by Dawgluver View Post
Sigh... Head on shrimp. Not available here. Reminds me of the fabulous BBQ shrimp at Mr. B's in New Orleans. Much butter, Worcester, to die for.
Funny you should mention that! Those shrimp are destin for just that! It will be Emerils recipe though. Especially with his homemade worchestershire! If you like the stuff and you haven't made some homemade, you are really missing out!

Craig
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Old 04-22-2011, 06:15 PM   #26
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Funny you should mention that! Those shrimp are destin for just that! It will be Emerils recipe though. Especially with his homemade worchestershire! If you like the stuff and you haven't made some homemade, you are really missing out!

Craig
I am feeling head-on shrimp deprived. :(. Will def check out Emeril for my headless shrimp. I have Mr. B's recipe somewhere, a must have in Nawlins.
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Old 04-22-2011, 06:37 PM   #27
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New Orleans Barbequed Shrimp
Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.

16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees
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Old 04-22-2011, 07:22 PM   #28
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fresh pastured organic chicken...roasted, herbs and white wine...rice pilaf with shallots and peas.
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Old 04-22-2011, 08:19 PM   #29
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Now that's a gorgeous pan of biscuits MsM!!

Steve is making shrimp and onion pizza tonight!! It will be so nice to be thrown out of the kitchen, but then I have to face the clean up.....gives me chills thinking about it.
Quote:
Originally Posted by LPBeier View Post
Thanks, Ms M! While the soup doesn't sound that appealing I am sure I would manage to get down one of those beautiful biscuits! They look so light and flaky! And your dinner (other than the clams) sounds great!
Quote:
Originally Posted by justplainbill View Post
The whole menu sound great. The buttermilk biscuits look yummy. Could you please share your recipe for the biscuits??
Thank you Kayelle, LP and Bill. I used the recipe on the bag of Heckers unbleached self rising flour for the biscuits BUT I replaced 2 TBSP of flour with 2 TBSP of wheat germ.
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Old 04-22-2011, 08:20 PM   #30
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Breaded and Fried cod, baked stuffed clams, roasted broccoli and steak fries served with homemade tartar sauce, lemon, malt vinegar and Frank’s red hot.

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