Chief Longwind Of The North
Certified/Certifiable
I'm experimenting again, probably re-inventing the wheel. The idea for a creamy, shrimp-stuffed manicotti popped into my head. Here's what I've done so far.
Ingredients:
8 oz. marscapone cheese
6 oz. large curd cottage cheese
36 pre-cooked, peeled and deveined shrimp (removed the tails)
1/4 tsp. salt
1/2 tsp. granulated onion powder
1 tbs. sugar
2 tbs. lemon juice
Blend all ingredients together. Correct the seasoning.
This part is made, but is very loose and creamy. I may add an egg before stuffing the shells and baking. I'm not sure yet.
What I'm looking for is something like a buerre blanc, but without the wine. We don't much care for the flavor of wine in our home. But I need a very light sauce that is buttery, smooth, creamy, and that won't overpower the delicate flavor of the filling. I'm going for sophisticated, but light and satisfying, all at the same time. I want it to be pretty as well.
I'm thinking about steaming some artichokes and making drawn butter to go with them, served as the companion side dish for the manicotti.
I know we have some extreme talent on DC. I'm hoping for 5-star flavor in this sauce and manicotti. I want to impress DW, especially after a dinner date last night that was supposed to be good, but gave us mediocre food at best. The special was a bistro steak with coconut shrimp and rice pilaf. Read that as tough eye of round with packaged rice, and overcooked, warehouse store coconut shrimp that was too sweet. I could have made hamburgers that tasted far better, at a small fraction of the cost. I think I'm done trying to find good food in this town.
Anyways, I'm hopping for something above the ordinary for tonight.
Thanks.
Seeeeeeya; Chief Longwind of the North
Ingredients:
8 oz. marscapone cheese
6 oz. large curd cottage cheese
36 pre-cooked, peeled and deveined shrimp (removed the tails)
1/4 tsp. salt
1/2 tsp. granulated onion powder
1 tbs. sugar
2 tbs. lemon juice
Blend all ingredients together. Correct the seasoning.
This part is made, but is very loose and creamy. I may add an egg before stuffing the shells and baking. I'm not sure yet.
What I'm looking for is something like a buerre blanc, but without the wine. We don't much care for the flavor of wine in our home. But I need a very light sauce that is buttery, smooth, creamy, and that won't overpower the delicate flavor of the filling. I'm going for sophisticated, but light and satisfying, all at the same time. I want it to be pretty as well.
I'm thinking about steaming some artichokes and making drawn butter to go with them, served as the companion side dish for the manicotti.
I know we have some extreme talent on DC. I'm hoping for 5-star flavor in this sauce and manicotti. I want to impress DW, especially after a dinner date last night that was supposed to be good, but gave us mediocre food at best. The special was a bistro steak with coconut shrimp and rice pilaf. Read that as tough eye of round with packaged rice, and overcooked, warehouse store coconut shrimp that was too sweet. I could have made hamburgers that tasted far better, at a small fraction of the cost. I think I'm done trying to find good food in this town.
Anyways, I'm hopping for something above the ordinary for tonight.
Thanks.
Seeeeeeya; Chief Longwind of the North