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Old 09-12-2008, 09:10 PM   #1
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Seafood dinner

As my uncle used to say; Do you like seafood... Any food I see.

So I finally got to try out my stick blender tonight. First to chop the leek (first time leek buyer), then to chop the seeded tomato (first time tomato seeder), then to mince garlic (first time garlic mincer), then to chop the parsley (first time fresh parsley buyer, let alone chopper), then I switched attachments and used it to puree the sauce (first time sauce pureer...)
The vermouth worked, but I think wine in sauce is an acquired taste. Back in the day when my father used to add wine to the shrooms he was cooking, I always passed But this recipe was good and worth doing again, just not what I am used to. I'm typically a butter dunker. The Alton Brown show that this recipe was on is on again tonight at 11:00 EST, BTW.
I saved the sauce from the mussels (that was left over in the empty bowl) and I'll make that into a bowl of soup in the next day or two. Add some potatoes and canned clams to it. It has a Manhatten chowder kind of taste.

The chopped leek. The mussels. The rest of dinner.
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Old 09-13-2008, 07:18 AM   #2
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how come i didnt get a phoen call to come over.

I would have downed those legs and mussels before you put them on the table. lol


looks awesome
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Old 09-13-2008, 07:39 AM   #3
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Thanks GRK
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Old 09-13-2008, 10:28 AM   #4
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Great job!

Good luck with the new tool.
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Old 09-13-2008, 11:13 AM   #5
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Thanks Jeeks. I don't know how often I'll use it, but it's pretty handy to have. A couple pulses of the trigger and perfectly chopped stuff.
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Old 09-13-2008, 11:49 AM   #6
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the leftover broth is great on angel hair as well, pacanis. yumm, looks great!

could you post a link or a modified recipe? btw, how'dja do the snow crabs?

your pics have inspired me to make a cioppino, again. you should look into it, with this recent success.
imo, a good cioppino is the ultimate in italian shellfish/fish dishes. it's all about timing the addition of each ingredient to get them cooked but not over or under cooked in a fresh but deeply flavored broth.

i need to get to a fish market asap.
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Old 09-13-2008, 12:27 PM   #7
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Here ya go, BT Recipes : Mojo Moulies : Food Network

The snow crabs I let thaw, wrapped in wet paper towels and nuked for 4 minutes.

Thanks, and thanks for the pasta suggestion. I think I'm going to go that route now. Sounds better than soup.
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Old 09-13-2008, 01:38 PM   #8
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Great pics and congrats, pacanis. MMMMM Ciopino. Sounds lovely, saffron broth, and loads of seafood.... Can't wait for dungeness crab season....
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Old 09-13-2008, 01:57 PM   #9
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Awesome job there pacanis!!! Looks yummy, better than the crap I had last night!
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Old 09-13-2008, 04:11 PM   #10
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Thanks
That cioppino sounds like quite the feast, like a lobster boil.
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