http://www.eastcoastgourmet.com/forum/ East Coast Gourmet Forum » Forum: Recipe Swap - Recent Posts en Thu, 09 Sep 2010 13:46:13 +0000 http://www.eastcoastgourmet.com/forum/topic/fresh-shrimp-spring-rolls#post-48 Thu, 12 Aug 2010 09:41:47 +0000 DataRecovery 48@http://www.eastcoastgourmet.com/forum/ <p>All my friends liked it. THX.</p> <p>Aubrey<br /> Photo Recovery </p> 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/ <p>I'm a food lover from Vietnam, thank for your recipe </p> <p>[url=http://www.worldofgourmetfood.com/gourmet-stores/coupons-for-fannie-may-candies/] </p> 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/ <p>I'm a food lover from Vietnam, thank for your recipe </p> 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/ <p>Testing! </p> 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/ <p>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. </p> <p>Claried Butter[b]<br /> 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! </p> 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/ <p>What is clarified butter? How do you make it?<br /> Thanks! </p> 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/ <p>Does anyone have a good recipe for Salmon? </p> 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/ <p>2 pound of fish fillets or steaks<br /> salt to taste<br /> 1 half cup of milk<br /> 1 cup of dry bread crumbs<br /> 1 quarter cup butter or margarine, melted</p> <p>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.</p> <p>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.</p> <p>6 serving This is one of our favorites!!! </p> 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/ <p>3 ounces rice vermicelli noodles<br /> 1 package rice paper wrapper<br /> 1 head romaine lettuce<br /> one half bunch of fresh mint<br /> one half bunch fresh cilantro<br /> 16 large cooked shrimp, split in half<br /> 1 cucumber thinly sliced</p> <p>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.<br /> 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.<br /> 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.</p> <p>Dipping Sauce</p> <p>1 cup hoisin sauce<br /> one quarter cup creamy peanut butter<br /> 3 tbls. of coconut milk<br /> 4 tbles. water</p> <p>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.<br /> Transfer to a bowl....and enjoy! (rice paper should be 11 in. and can be found in Asian markets and many supermarkets </p> 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/ <p>1/4 c. fresh lemon juice<br /> 1/4 c. fresh lime juice<br /> 2 tsp. olive oil<br /> 1 tbsp. finely chopped fresh dill, or 1 1/2 teaspoon dried<br /> 2 cloves of garlic, finely chopped<br /> 1/8 tsp. salt<br /> 1/8 tsp. pepper<br /> 1 pound tuna steaks, about 1/2 inch thick.</p> <p>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.</p> <p>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. </p> 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/ <p>Ingredients<br /> 3-4 lbs. fresh mussels<br /> 2 tablespoons olive oil<br /> 1 sliced onion<br /> chopped garlic cloves<br /> 1/2 cup dry white wine<br /> 2 tablespoons fresh lemon juice<br /> parsley sprigs<br /> fresh lemon wedges</p> <p>Instructions:<br /> 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 &#38; fresh lemon wedges. </p> 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/ <p>INGREDIENTS<br /> 2 cups molasses<br /> 1 cup brown sugar<br /> 2 tablespoons butter<br /> 1 tablespoons vinegar<br /> 1 pinch baking soda</p> <p>Large Baking Sheet</p> <p>METHOD<br /> 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. </p> 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/ <p>Ingredients:</p> <p>1.5 lb. 16-20 shrimp<br /> 1 tbs. olive oil<br /> 2 lemons<br /> 1 mango, diced<br /> 1 serano pepper, seeds removed and chopped fine<br /> 1 bunch cilantro<br /> 1 tbs. chili powder<br /> salt<br /> pepper</p> <p>In a bowl, put the juice of 1 lemon with the olive oil, chili powder, salt &#38; pepper to taste. marinate for 15-30 minutes.</p> <p>Mango Salsa:</p> <p>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.</p> <p>Put shrimp on skewers (if using bamboo soak for 15-20 minutes in cold water) and grill over high heat.</p> <p>Serve grilled shrimp with mango salsa on side and enjoy. </p> 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/ <p>I use extra large 16-20 shrimp. </p> 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/ <p>A subtle twist, but one of my favorites:</p> <p>Serves 6</p> <p>4 cups chopped sea clams<br /> 4 cups (32 ounces) bottled clam broth<br /> 2 cups water<br /> 1/4 onion, finely chopped<br /> 4 tablespoons unsalted butter<br /> 1 bay leaf<br /> 1 teaspoon coarse salt, or more to taste<br /> 1 teaspoon black pepper<br /> 4 russet potatoes, peeled and cut into 3/4-inch dice</p> <p>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.</p> <p>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.</p> <p>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 </p> 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/ <p>Sounds Fabulous can't wait to make it. What size shrimp do you suggest? </p> 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/ <p>1lb. shrimp, cleaned and deveined* serves 4<br /> 1 package frozen pea pods, thawed<br /> 4 tbsp. butter<br /> 2 tomatoes, cut up<br /> 1 tbsp. corn starch<br /> 2 tbsp water<br /> 1 tbsp soy sauce<br /> 1/2 tsp. salt, dash pepper</p> <p>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.<br /> *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. </p> 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/ <p>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? </p> 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/ <p>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. </p> 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/ <p>Got to love the clams! Nice simple recipe. </p>