East Coast Gourmet Forum

East Coast Gourmet Forum » Recent Posts http://www.eastcoastgourmet.com/forum/ East Coast Gourmet Forum » Recent Posts en Sun, 01 Aug 2010 03:53:25 +0000 fields007 on "Recipe: Shrimp Scampi" http://www.eastcoastgourmet.com/forum/topic/recipe-shrimp-scampi#post-46 Thu, 01 Apr 2010 15:53:57 +0000 fields007 46@http://www.eastcoastgourmet.com/forum/ I'm a food lover from Vietnam, thank for your recipe [url=http://www.worldofgourmetfood.com/gourmet-stores/coupons-for-fannie-may-candies/] fields007 on "Recipe: Shrimp Scampi" http://www.eastcoastgourmet.com/forum/topic/recipe-shrimp-scampi#post-45 Thu, 01 Apr 2010 15:50:50 +0000 fields007 45@http://www.eastcoastgourmet.com/forum/ I'm a food lover from Vietnam, thank for your recipe Administrator on "Ask Charlie" http://www.eastcoastgourmet.com/forum/topic/ask-charlie-3#post-44 Mon, 11 Jan 2010 18:16:03 +0000 Administrator 44@http://www.eastcoastgourmet.com/forum/ Testing! usable_brand on "feedback on website" http://www.eastcoastgourmet.com/forum/topic/feedback-on-website#post-42 Sun, 18 Oct 2009 05:31:51 +0000 usable_brand 42@http://www.eastcoastgourmet.com/forum/ Hi Charlie Just wanted to say I love your website. It is full of fabulous seafood stuff, and I love seafood! Keep up the great work :) Scott Administrator on "Ask Charlie: Clarified Butter" http://www.eastcoastgourmet.com/forum/topic/ask-charlie-1#post-41 Thu, 15 Oct 2009 13:57:10 +0000 Administrator 41@http://www.eastcoastgourmet.com/forum/ Clarified butter is also known as drawn butter(although some will call melted butter drawn butter). Clarified butter is simply unsalted butter without the milk solids. Claried Butter[b] In a saucepan over low heat melt desired amount of unsalted butter until a foamy layer forms on top. Skim off. Pour butter oil into container leaving any milky residue at the bottom of the saucepan. Optional: While clarified butter is still warm, add minced fresh fennel or minced capers to taste. Brush over grilled lobster! eastcoaster on "Ask Charlie: Clarified Butter" http://www.eastcoastgourmet.com/forum/topic/ask-charlie-1#post-39 Tue, 13 Oct 2009 13:15:30 +0000 eastcoaster 39@http://www.eastcoastgourmet.com/forum/ What is clarified butter? How do you make it? Thanks! Administrator on "Storing Fresh Fish" http://www.eastcoastgourmet.com/forum/topic/storing-fresh-fish-1#post-32 Sun, 29 Mar 2009 23:27:34 +0000 Administrator 32@http://www.eastcoastgourmet.com/forum/ Sometimes the freshest fish might be fish that's frozen! Most refrigerators hold a temp of 40 F. Fish held at 32 F keeps twice as long. And freezing a good piece of fish at home and eating it two weeks later is better than keeping it refrigerated for 3-4 days before cooking it. sweet lou on "about Salmon" http://www.eastcoastgourmet.com/forum/topic/about-salmon#post-31 Mon, 27 Oct 2008 18:47:59 +0000 sweet lou 31@http://www.eastcoastgourmet.com/forum/ Does anyone have a good recipe for Salmon? sweet lou on "EASY Oven-Fried Fillets" http://www.eastcoastgourmet.com/forum/topic/easy-oven-fried-fillets#post-30 Mon, 27 Oct 2008 18:37:43 +0000 sweet lou 30@http://www.eastcoastgourmet.com/forum/ 2 pound of fish fillets or steaks salt to taste 1 half cup of milk 1 cup of dry bread crumbs 1 quarter cup butter or margarine, melted Heat oven to 500 degrees. If fillets are large cut into serving pieces. Stir salt into milk. Dip fish into milk, then coat with bread crumbs. Place in well greased baking pan, I use aluminum foil to line the pan. 13x9x2 inches. Pour melted butter over fish. Place pan on rack that is slightly above middle of oven. Bake uncovered 10 to 12 min. or until fish flakes easily with a fork. 6 serving This is one of our favorites!!! sweet lou on "Fresh shrimp spring rolls" http://www.eastcoastgourmet.com/forum/topic/fresh-shrimp-spring-rolls#post-29 Mon, 27 Oct 2008 18:20:18 +0000 sweet lou 29@http://www.eastcoastgourmet.com/forum/ 3 ounces rice vermicelli noodles 1 package rice paper wrapper 1 head romaine lettuce one half bunch of fresh mint one half bunch fresh cilantro 16 large cooked shrimp, split in half 1 cucumber thinly sliced Bring a saucepan of water to a boil. Add the noodles. Remove the pan from the heat and let the noodles sit for 1 minute. Drain them into a colander and rinse with cold water until the noodles are cold. Transfer to a bowl. Fill a large bowl three quarters full with warm water. Take one round of rice paper and dip it into the warm water, and lay flat on the counter. The entire round should be wet. Place a small amount of noodles on the rice paper, leaving 1 inch border. Add lettuce, 2 or 3 mint leaves and cilantro. Fold both ends of the rice paper over the filling, then fold the side that is closest to you over the filling. Roll it over once away from you. Place 2 pieces of the split shrimp and some cucumber slices on the roll. Continue to roll untill the round is complet;y rolled up. Continue making rolls using the rest of the ingredients. Serve with dipping ssauce. Dipping Sauce 1 cup hoisin sauce one quarter cup creamy peanut butter 3 tbls. of coconut milk 4 tbles. water in a small saucepan combine hoisin sauce peanut butter, and coconut milk and 2 tbls. water. Cook over low heat, stirring constantly, for 8 min. or till sauce is creamy Add more water during cooking till the sauce is consistency of heavy cream. Transfer to a bowl....and enjoy! (rice paper should be 11 in. and can be found in Asian markets and many supermarkets Atlantic City Jim on "Tuna Steak" http://www.eastcoastgourmet.com/forum/topic/tuna-steak#post-28 Sun, 26 Oct 2008 18:21:52 +0000 Atlantic City Jim 28@http://www.eastcoastgourmet.com/forum/ 1/4 c. fresh lemon juice 1/4 c. fresh lime juice 2 tsp. olive oil 1 tbsp. finely chopped fresh dill, or 1 1/2 teaspoon dried 2 cloves of garlic, finely chopped 1/8 tsp. salt 1/8 tsp. pepper 1 pound tuna steaks, about 1/2 inch thick. Mix together lemon juice, lime juice, olive oil, dill, garlic, salt and peper in a glass dish (do not use metal). Add tuna steaks; turn to cost. Refrigerate, covered for 1 hour, turning once halfway through. Spray broiler pan rack with non stick vegatable oil cooking spray. Remove tuna steaks to broiler rack. Broil 6 to 7 inches from heat for 5 minutes, brushing occasionally with marinade. Turn and repeat with other side for 5 minutes or until cooked through. Discard any remaining marinade. eastcoaster on "Steamed Mussels" http://www.eastcoastgourmet.com/forum/topic/steamed-mussels#post-27 Sun, 26 Oct 2008 15:17:41 +0000 eastcoaster 27@http://www.eastcoastgourmet.com/forum/ Ingredients 3-4 lbs. fresh mussels 2 tablespoons olive oil 1 sliced onion chopped garlic cloves 1/2 cup dry white wine 2 tablespoons fresh lemon juice parsley sprigs fresh lemon wedges Instructions: For 3-4 lbs. of mussels, heat 2 tablespoons olive oil in a large pot, then add 1 sliced onion and 3-5 chopped garlic cloves. Sauté for 5 minutes, then add 1/2 cup dry white wine, 2 tablespons fresh lemon choose, and a few parsley sprigs. Add the mussels and steam until they open, about 10 minutes, shaking the an occasionally. Transfer the opened mussles to a bowl. Strain the cooking liquid over the mussels and serve with your favorite crusty bread & fresh lemon wedges. Administrator on "Storing Fresh Fish" http://www.eastcoastgourmet.com/forum/topic/storing-fresh-fish#post-26 Sun, 26 Oct 2008 14:15:24 +0000 Administrator 26@http://www.eastcoastgourmet.com/forum/ Most refrigerators hold a temp of 40° F. Fish held at 32° F keeps twice as long. Freezing a good piece of fish at home and eating it two weeks later is better that keeping it fefrigerated for 5-6 days before cooking it! Atlantic City Jim on "Molasses Taffy" http://www.eastcoastgourmet.com/forum/topic/molasses-taffy#post-25 Sat, 25 Oct 2008 21:07:48 +0000 Atlantic City Jim 25@http://www.eastcoastgourmet.com/forum/ INGREDIENTS 2 cups molasses 1 cup brown sugar 2 tablespoons butter 1 tablespoons vinegar 1 pinch baking soda Large Baking Sheet METHOD Boil together molasses, brown sugar, butter, 1/2 cup water, vinegar and baking soda. When a little of this syrup dropped in water becomes brittle, pour the taffy out on a buttered dish and let it cool. Rub some butter on the hands and pull the candy, small portions at a time, until it becomes a light honey color. Twist the thick strands into ropes and cut them into 1 inch pieces. Miken on "clams and mussels" http://www.eastcoastgourmet.com/forum/topic/clams-and-mussels#post-24 Wed, 22 Oct 2008 03:56:33 +0000 Miken 24@http://www.eastcoastgourmet.com/forum/ How do I keep clams and mussels alive once I bring them home? Also, how long will they stay alive? Miken on "grilled shrimp with mango salsa." http://www.eastcoastgourmet.com/forum/topic/grilled-shrimp-with-mango-salsa#post-23 Wed, 22 Oct 2008 03:52:24 +0000 Miken 23@http://www.eastcoastgourmet.com/forum/ Ingredients: 1.5 lb. 16-20 shrimp 1 tbs. olive oil 2 lemons 1 mango, diced 1 serano pepper, seeds removed and chopped fine 1 bunch cilantro 1 tbs. chili powder salt pepper In a bowl, put the juice of 1 lemon with the olive oil, chili powder, salt & pepper to taste. marinate for 15-30 minutes. Mango Salsa: In a bowl mix the diced mango with the chopped serano pepper, juice of 1 lemon, 2 tbs. chopped cilantro, and salt and pepper to taste. Put shrimp on skewers (if using bamboo soak for 15-20 minutes in cold water) and grill over high heat. Serve grilled shrimp with mango salsa on side and enjoy. Miken on "Killer Shrimp" http://www.eastcoastgourmet.com/forum/topic/killer-shrimp#post-22 Wed, 22 Oct 2008 03:40:56 +0000 Miken 22@http://www.eastcoastgourmet.com/forum/ I use extra large 16-20 shrimp. rrjolly on "Rhode Island Clam Chowder" http://www.eastcoastgourmet.com/forum/topic/rhode-island-clam-chowder#post-21 Mon, 20 Oct 2008 13:43:08 +0000 rrjolly 21@http://www.eastcoastgourmet.com/forum/ A subtle twist, but one of my favorites: Serves 6 4 cups chopped sea clams 4 cups (32 ounces) bottled clam broth 2 cups water 1/4 onion, finely chopped 4 tablespoons unsalted butter 1 bay leaf 1 teaspoon coarse salt, or more to taste 1 teaspoon black pepper 4 russet potatoes, peeled and cut into 3/4-inch dice 1. In large flameproof casserole, combine the clams, clam broth, water, onion, butter, bay leaf, salt, and pepper. Set over high heat and bring to a boil. 2. Add the potatoes and let the liquid return to a boil. Turn down the heat and simmer the chowder for 40 minutes or until the potatoes are tender but not falling apart. 3. With a slotted spoon, remove 1/2 cup of the potatoes. In a food processor, work the potatoes to form a puree. Stir them back into the chowder. Taste for seasoning and add more salt, if you like. Adapted from Evelyn's Drive-In Madonna on "Killer Shrimp" http://www.eastcoastgourmet.com/forum/topic/killer-shrimp#post-19 Sun, 19 Oct 2008 01:48:45 +0000 Madonna 19@http://www.eastcoastgourmet.com/forum/ Sounds Fabulous can't wait to make it. What size shrimp do you suggest? Madonna on "Shrimp and Pea Pods" http://www.eastcoastgourmet.com/forum/topic/shrimp-and-pea-pods#post-18 Sun, 19 Oct 2008 01:43:15 +0000 Madonna 18@http://www.eastcoastgourmet.com/forum/ 1lb. shrimp, cleaned and deveined* serves 4 1 package frozen pea pods, thawed 4 tbsp. butter 2 tomatoes, cut up 1 tbsp. corn starch 2 tbsp water 1 tbsp soy sauce 1/2 tsp. salt, dash pepper Melt butter in large frying pan. Add shrimp and stir around for 3-4 minutes. Drain pea pods and add with the tomatoes. While this simmers, combine constarch wih water, soy sauce, salt and pepper. Add to shrimp mixture, stirring until nice and saucy. Good with rice or noodles. *Remove shells from shrimp while rinsing under cold running water. With a sharp paring knife make a slit about 1/4 inch deep all the way down the center of their outer side, and remove the dark intestinal vein. (This isn't harmful if eaten, but it's unappetizing.) Allow about 20 minutes to prepae 1lb shrimp. Administrator on "Clams and Pasta" http://www.eastcoastgourmet.com/forum/topic/clams-and-pasta#post-17 Sat, 18 Oct 2008 14:12:50 +0000 Administrator 17@http://www.eastcoastgourmet.com/forum/ Did you know the purple, white and black beads the Indians used for "wampum" (money) were made from clam shells? Do you think these will work at Foxwoods Casino? eastcoaster on "Clams and Pasta" http://www.eastcoastgourmet.com/forum/topic/clams-and-pasta#post-16 Sat, 18 Oct 2008 14:09:56 +0000 eastcoaster 16@http://www.eastcoastgourmet.com/forum/ For easy Clams and spaghetti dinner for four, buy 36 little neck or top neck clams, and a 32 oz. jar of your favorite spaghetti sauce. Scrub clams and place in a shallow pan. Pour the sauce over them and cover pan with aluminum foil. Cook 20 minutes. (The juice from the clams give the sauce added flavor!) Spoon over pasta, shells and all. eastcoaster on "Easy Clams Casino" http://www.eastcoastgourmet.com/forum/topic/easy-clams-casino#post-15 Sat, 18 Oct 2008 14:03:57 +0000 eastcoaster 15@http://www.eastcoastgourmet.com/forum/ Got to love the clams! Nice simple recipe. Atlantic City Jim on "Easy Clams Casino" http://www.eastcoastgourmet.com/forum/topic/easy-clams-casino#post-14 Sat, 18 Oct 2008 13:52:51 +0000 Atlantic City Jim 14@http://www.eastcoastgourmet.com/forum/ 24 Cherrystone clams 1 large clove garlic, minced 4 tbsp. green pepper, chopped 8 tbsp. butter 1 tbsp. lemon juice 6 tbsp. seaoned bread crumbs Preheat oven at 450°. Open clams, discard top shell, place clams in a shallow cooking pan. In medium saucepan, melt half the butter and saute garlic and green pepper 2-3 minutes. Add remaining butter, lemon juice and bread crumbs, mixing thoroughly. Put a teaspoonful of mixture on top of each clam and cook ten minutes. jajolly on "Killer Shrimp" http://www.eastcoastgourmet.com/forum/topic/killer-shrimp#post-13 Sat, 18 Oct 2008 00:54:15 +0000 jajolly 13@http://www.eastcoastgourmet.com/forum/ Wow! That is such a great sounding recipe - i can't wait to try it jajolly on "Pan Seared Tuna w/Bacon & Onions" http://www.eastcoastgourmet.com/forum/topic/pan-seared-tuna-wbacon-amp-onions#post-12 Sat, 18 Oct 2008 00:52:23 +0000 jajolly 12@http://www.eastcoastgourmet.com/forum/ 2 Tuna Steaks, 1 - 2 inches thick 6 strips bacon 1 small onion You are going to be using bacon fat to cook tuna & onions - mind the heat level. You want the pan hot but you don't want the fat to burn. Dust tuna steaks with a spicy rub Cut onion into thin rounds Cook bacon over high heat in heavy pan until crispy. Remove bacon. Sear tuna steaks in bacon fat, 1 minute per side if you like rare fish, no more than 3 minutes per side to cook through. Remove tuna. Cook onions in bacon fat until translucent Serve tuna with onions and crumbled bacon over the top. Miken on "Killer Shrimp" http://www.eastcoastgourmet.com/forum/topic/killer-shrimp#post-11 Fri, 17 Oct 2008 20:07:10 +0000 Miken 11@http://www.eastcoastgourmet.com/forum/ There used to be a restaurant in Marina Del Rey, CA called Killer Shrimp, and they had this spicy shrimp dish that you could get over rice, pasta, or with a side of sliced bread. Whenever I could go to LA for business I always made a stop there. Here is the recipe. 2 tbl rosemary 5 cloves garlic, minced 1 tsp ground black pepper 1 tsp crushed red pepper flakes 1 tsp celery seed 1/2 tsp fennel seed 1 cup white wine 2 quartschicken broth 8 oz clam juice 3 oz tomato paste 1/2 lb butter 2 lbs shrimp or prawns, tails on 1. Combine rosemary, fennel. Lightly chop the spices with a chef's knife. In the end there should still be recognizable pieces of the rosemary, etc. 2. Place all ingredients except wine in a large pot. Simmer for about an hour. 3. Add wine. Continue to simmer for a total cooking time of no more than 2 hours. 4. Just before serving, add raw shrimp. Simmer until shrimp is done, about 2 to 3 minutes. Miken on "Recipe: Shrimp Scampi" http://www.eastcoastgourmet.com/forum/topic/recipe-shrimp-scampi#post-10 Fri, 17 Oct 2008 19:53:03 +0000 Miken 10@http://www.eastcoastgourmet.com/forum/ I do this a bit different, but everyone really likes it. Serves 4. 1.5 lbs 16-20 large shrimp .5 lbs. butter 1/4 cup olive oil 8 garlic cloves chopped fine 2 tbs. dijon mustard 1 tbs. thyme fresh flat leaf parsley to chopped to garnish Pre-heat the oven to 400 degrees. Peel the shrimp, but leave the tails on. Arrange them in one layer in a baking dish. meantime. melt the butter with the oil and add the chopped garlic over medium heat. When the garlic gets a bit translucent, about 5 minutes, add the dijon mustard and thyme. Pour mixture over shrimp and bake covered for 15-20 minutes, or until the shrimp are cooked through. Administrator on "Fresh Crab Meat" http://www.eastcoastgourmet.com/forum/topic/fresh-crab-meat#post-9 Thu, 16 Oct 2008 06:18:43 +0000 Administrator 9@http://www.eastcoastgourmet.com/forum/ Depending on where you live, you can find fresh and pasteurized cooked crabmeat at a reputable fish market. Keep freshly packed crabmeat refrigerated and use within a couple of days. Pasteurized crabmeat can be kept for several months in your refrigator. One Pound of crabmeat equals 3 cups. Crabmeat is packaged as follows: Backfin (or lump): Solid lumps of savory white meat from the body muscles of the crab...the best! It contains very little shell or cartilage, preferable in special recipes such as Crab Imperial or lump crab cakes. Regular: Small pieces of savory white meat from the body. Excelent, but it takes more picking over for cartilage and shell removal. Great for crab cakes, casseroles, salads, dips, etc. Special: A mixture of backin and regular. Again fine for crab cakes, casseroles, salads and dips. Claws: Meat from the claws has brownish tint and comes in thin pieces. It's mostly used when appearance isn't important, such as soups. eastcoaster on "Fresh Crab Meat" http://www.eastcoastgourmet.com/forum/topic/fresh-crab-meat#post-8 Thu, 16 Oct 2008 06:16:58 +0000 eastcoaster 8@http://www.eastcoastgourmet.com/forum/ What are the different grades of fresh crab meat? I want to make my own crab cakes! Thanks Administrator on "Forum Instructions & Rules" http://www.eastcoastgourmet.com/forum/topic/forum-rules#post-7 Thu, 16 Oct 2008 05:53:14 +0000 Administrator 7@http://www.eastcoastgourmet.com/forum/ Welcome. If you lived on the East Coast, moved away, or long to visit, you have come to the right place! The East Coast forums is your community to share your favorite recipes, cooking tips and restaurant reviews. What's more, you can even find the best spot for a lobster roll! Easy Instructions: 1. First you have to register to post. Just go to the top of the site right below it the Forums sign. You'll see the registration link. 2. Enter a unique user name. Your user name will be your post name or handle, for example: "Boston Rob" or "coolhandluke". Your email is also required to recieve a temporary password to login. 3. Check your in box or spam folder for your registration confirmation. It will contain your user name and temporary password. Once you login go to the profile link at the top of the page and update your password with something easy to remember. 4. When you post make sure your in the right forum or category 5. Read the forum rules. Simple Rules: 1. Do not spam. No blatant advertising. 2. Use a title that describes the content of your post. Don't use all caps or special characters to draw attention. 3. We require all posts to be positive, constructive, and on topic. We may delete individual posts that could ruin a good topic thread.