msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,925
I have no clue as of yet.
Tilapia in butter/caper sauce served with creamy garlic linguini.. Simple salad side..
Ross
We are having stone crab claws with mustard sauce and Carrabba's mussels in lemon butter sauce.
Med, are those claws the same as "jonah crab claws"? SousChef came home with some that were on sale. I know you have stone crab claws often but this will be a first for us. Any advice?
Med, are those claws the same as "jonah crab claws"? SousChef came home with some that were on sale. I know you have stone crab claws often but this will be a first for us. Any advice?
This is SUPPOSEDLY Joe Stone Crabs recipe that the Miami Herald printed many years ago.
1 cup mayo (we just use Kraft regular)
2 tsp Worchestershire sauce
1 tsp regular A-1 sauce
2 tbsp heavy cream
2 tbsp milk
3 tbsp Coleman's dry mustard (use Coleman's, it doesn't taste right otherwise)
pinch of salt
Place dry mustard and salt in a small bowl than add cream and stir until dissolved, add other liquid ingredients (except milk), mix well, stir in mayo. If it's too thick, add the milk, you can use more or less depending on how thick you want it. Cover and chill for at least an hour so flavors can meld.
WOW! Everything sounds most ONO that's delicious in Hawaiian )
The high here in the middle of the desert, Gateway to the Grand Canyon
is going to be an extremely large baker Potato that I found in the veggie bin
already baked, YAY!
I'm going to heat up some Zippy's Chili without beans,
serve that atop the baker with some shredded cheese and sour cream for moi.
I figure this should be soft enough for my DH, who's mouth is still not up to more solid foods (hard for him to chew).