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Bluescat

What are you cooking tonight?

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I just made this Spicy Italian Shrimp tonight and it brought raves from everyone. I know every so often others have shared recipes so I thought maybe we could share good things here. I did use the Seapak shrimp. Easy and it tasted like you would find at the best restaurant!

 

Spicy Italian Shrimp

 

Prep time: 8 minutes

 

Cook time: 25 minutes

 

Serves: 2

 

1/2 pound uncooked linguine

 

12 ounces shrimp scampi* (such as SeaPak® Shrimp Scampi, frozen)

 

1 medium onion, thinly sliced

 

1 14.5-oz. can diced tomatoes

 

1/2 cup dry white wine

 

1 1/2 teaspoons Italian seasoning

 

1 teaspoon dried crushed red pepper (add more or less to taste)

 

1/3 cup shredded Parmesan cheese, optional

 

Cook linguini according to package directions until it is al dente.

 

Meanwhile, saute shrimp in a large non-stick skillet on medium for 6 minutes.

 

Scoop shrimp out of pan with a slotted spoon and set aside. Return pan with scampi sauce to stove and turn heat up to medium high. Add onions and sauté for 5 minutes until they are translucent.

 

Add diced tomatoes (including juice), wine, Italian seasoning and red pepper to onions. Bring mixture to a low rolling boil. Boil mixture for seven minutes, stirring occasionally.

 

Add shrimp to pan with tomato sauce and continue sautéing for three minutes. Add cooked linguini and toss to coat and serve with shredded Parmesan, if desired.

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Hopefully it is on the topic; the recipe is by Marek Łebkowski, famous Polish author of cookbooks who is basing his recipes on those coming from the 19th CE or even earlier:

 

Stuffed goose's neck

 

ingredients:

 

1 skin of goose's neck

 

150g of veal

 

1 goose liver

 

50g of pork fat

 

2 eggs

 

4 tablespoons of bread crumbs

 

salt, pepper, dried wormwood, ground nutmeg

 

1000 ml of vegetable stock

 

First of all, burn the skin of the neck, remove any fat, rinse and rub in salt.

 

Then, mince the previously prepared liver, veal and pork fat, mix them with egg yolks and bread crumbs, season with salt, pepper, wormwood and nutmeg.

 

Whip the egg whites and add them to the minced meat (filling).

 

Sew the skin on one side up, stuff with the filling, and sew on the other side up.

 

Prick the skin in several places with a needle and boil the stuffed skin in vegetable neck for 50 mins.

 

Once boiled, put it between two slats and press with weight.

 

Later, remove the threads, cut into slices and serve with Tatar sauce if you wish.

 

I have eaten that dish only once in a restaurant and was very tasty and not so fatty as it seems. Anyway, enjoy!

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I thought I would move this great recipe from jcbphd over here for easier finding:

 

 

Here's jcbphd's Buffalo Chicken Dip recipe:

 

3 chicken breasts, grilled and finely chopped

2 cups of celery finely chopped

2 cups of shredded Colby Jack cheese

12 oz bottle of Ranch dressing (do not use low or no fat)

2 8 oz packages of cream cheese (not low fat)

5 oz bottle of Franks Hot Sauce (you must use Franks)

 

In a large sauce pan melt the cream cheese with the ranch dressing. Add the Franks, celery, and chicken and stir. Add the colby jack cheese last and stir in to melt slightly. Pour the mixture into a 9X13 glass baking dish and bake at 350 for 25 minutes. Cool to room temperature before serving. Serve with celery sticks and tortilla chips.

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Hey, thanks for the recipe and putting my recipe up here! This is going to be a regularly-visited thread for me, especially around dinner time in my new kitchen.

 

I'll get around to posting some of my more decadent recipes on here sooner or later. Until then, bon appetite!

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Nothing tonight, but kangaroo may be on the bill of fare for tomorrow night's evening repast.

 

Exotic game meat has come to East Bumfuck, at last! :yahoo:

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Exotic game meat has come to East Bumfuck, at last! :yahoo:

 

I'll bet there was some under your porch this whole time.

 

Tea for me tonight.

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absinthist, you gotta be kiddin'? I sometimes can barely find the time to pop in a Mammy Callender's bird-pie, and yer stuffin' goose hosels???!

 

Exotic game meat has come to East Bumfuck, at last! :yahoo:
Soooo many mines cum to mind.

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Kangaroo is not to be knocked. Really delicious. Surprisingly tender for such a muscular animal. Very lean, larding helps but isn't absolutely necessary if you take some care with cooking it. Highly recommended.

 

Wife made a Czech spring/Easter stuffing last night that was really, really good, to go with some petite spring chickens. Very different from any American stuffing I've ever had. With a good bit of meat and lots of spring herbs, particularly nettles. Beaten egg whites and no butter. We both thought it needed a slight tweak for our palates, but worth the time and trouble (a sink full of dishes for stuffing??).

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The wife made honey glazed ham with scalloped potatoes. mmm mmm

 

She hates seafood, so I only get that when we go out. I did get a crab stuffed lobster Saturday at the Old Town Steak & Seafood restaurant here, along with crab stuffed mushrooms cooked in garlic butter. mmm mmm

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I made a great dinner last night! Baked Veggie Rigatoni. And the best part is that we have plenty of leftovers for tonight! My room mates have been so happy to have me home. I get special requests every night. I'm not complaining. I no longer have to buy groceries or do dishes. They call me at work for a grocery list. We try to have a different theme every night. So far we have had Greek night, Mexican Fiesta night, Sushi night, and two Italian nights.

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Exotic game meat has come to East Bumfuck, at last! :yahoo:

I'll bet there was some under your porch this whole time.

It took us ten years to finally seal the exotic game meat from under our pump house. As long as we keep the garbage in the trash bins, they stay off and out from under the deck.

 

For Easter, Silent and the Punk fed bread baked in the shape of bunnies to the deer. It was rather gruesome but strangely appropriate for the season.

Bun3a.jpg

 

After our extended vacation, I've been craving healthy comfort food. Last night was a pot roast, butter and herb pasta and a spring herb salad with avocados, tomatoes and pine nuts.

 

Tonight, leftovers. And something green to wash it all down.

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We are finishing Easter leftovers, these are:

 

pork chop, pork a'la shashlik (with bacon, onions, paprika and sauce), cutlets in sauce, and knuckles of pork in jelly. I know it does sound too porky but that is the essence of Polish cuisine. And is so enjoyable.

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I don't know what Oscar is cooking tonight, but one of my favorite meals recently was a tagine of lentils, chickpeas and apricots. It was incredible. I can supply the recipe later.

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I made a great dinner last night! Baked Veggie Rigatoni. And the best part is that we have plenty of leftovers for tonight! My room mates have been so happy to have me home. I get special requests every night. I'm not complaining. I no longer have to buy groceries or do dishes. They call me at work for a grocery list. We try to have a different theme every night. So far we have had Greek night, Mexican Fiesta night, Sushi night, and two Italian nights.

 

Don´t forget Chinese night. Bluescat has a fantastic recipe for Egg Foo Yung.

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That does sound incredible. I'll be waiting on that one!

 

 

Me too! I remember the results too! :thumbup:

 

Here is information about the upcoming replay of "The Green Fairy" on the Fine Living Channel:

 

The Thirsty Traveler

Episode FLTHR-307

AIR TIMES:

• April 19, 2007 10:00 PM EST

• April 20, 2007 1:00 AM EST

The Green Fairy (307)

Perhaps no other spirit sports a reputation as notorious as absinthe. The intoxicant of choice for many decadent fin-de-siecle Paris-based artists including Vincent van Gogh, Paul Verlaine and Oscar Wilde, absinthe, or as it was known back then, "La Fee Verte" — The Green Fairy — was highly sought after for its perceived opiate-like intoxicating qualities.

How will host Kevin Brauch react to this green goblin's concoction? Tag along as he ventures into central Europe to harvest wormwood — the mysterious root responsible for absinthe's mysterious properties — and helps to create a new batch. Of course, much sampling is necessary to appreciate the pleasures of absinthe.

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That's a damn good lookin Paella! :cheers:

 

Cooked up a Seafood (scallops, shrimp and crab) Fettucini with home made alfredo sauce last night for dinner. Been a while since I had made this dish. Now I realize that I need to make it more often!

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Last night was a creamy tomato basil soup. No recipe because I just threw it all together.

For Easter, Silent and the Punk fed bread baked in the shape of bunnies to the deer. It was rather gruesome but strangely appropriate for the season.
Ah yes, I remember that scene where Bambi eats Thumper.

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I remember that scene as Thumper eating Bambi. But maybe that was a different movie. :devil:

 

 

Where does one get bread baked in the shape of bunnies, anyway?

Or shouldn't I ask?

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That's a damn good lookin Paella! :cheers:

 

Cooked up a Seafood (scallops, shrimp and crab) Fettucini with home made alfredo sauce last night for dinner. Been a while since I had made this dish. Now I realize that I need to make it more often!

 

Since you will be coming to Rome, try the original......

 

Alfredo's

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Oh my that paella looks fantastic. Sonny will want that.....he loves it. The restaurant here that made a great one changed hands and now.....no paella. I would pick the Seafood Fettucine myself. Wow. How about the recipe?

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Kangaroo?! :shock:

 

Yes, a nice change from the usually possum roadkill that your would be inbred suitors usually feast upon down in the holler, no?

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Where does one get bread baked in the shape of bunnies, anyway?

Or shouldn't I ask?

The QFC in University Village. It is my new favorite grocery store.

I love Seattle. Too many people but I still love the place! ;)

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I'm here to request assistance with a dilemma. A few months back I insisted that the SO buy some Japanese natto (fermented soy beans) at the local multi-culti grocery store. Now I keep being harassed on a daily basis about when and how I plan to make this seemingly-vile substance into something edible. In retrospect, I should never have bought it; but now that I have, what do I do with it?!? Can anyone offer me any suggestions on how to prepare the stuff in a palatable way?

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That's a very good question. How does one prepare regurgitated beans in a fine mucus marinade?

 

At least you know you couldn't possibly ruin it.

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