http://www.eastcoastgourmet.com/forum/ East Coast Gourmet Forum » Recent Topics en Sat, 04 Feb 2012 02:49:36 +0000 http://www.eastcoastgourmet.com/forum/topic/reason-for-that-asics-running-shoes-is-better-than-other-running-shoes#post-120 Fri, 20 Jan 2012 06:42:12 +0000 asicsdiscountshop 120@http://www.eastcoastgourmet.com/forum/ <p>Have you been intreasted within as being a expert athlete? Regardless of who're a person, a set of great running footwear is unquestionably required. Within the situation which don't get 1, it'll affects a great deal. The most crucial could be as a result of good footwear. Amongst just about all types of athletic shoes, Asics footwear is the greatest.<br /> Post Labels: <a href="//">Asics running shoes</a><br /> <a href="//">Asics walking shoes</a><br /> <a href="//">Asics onitsuka tiger shoes</a><br /> <a href="//">Asics women shoes</a>. </p> http://www.eastcoastgourmet.com/forum/topic/ask-charlie-6#post-85 Sat, 22 Oct 2011 17:45:56 +0000 frank mcgill 85@http://www.eastcoastgourmet.com/forum/ <p>if you are steaming several lobsters,after the shell turns red.How much longer do you need to steam them? </p> http://www.eastcoastgourmet.com/forum/topic/serving-lobster-to-40-people#post-97 Thu, 24 Nov 2011 13:29:21 +0000 dot 97@http://www.eastcoastgourmet.com/forum/ <p>For serving lobster at a birthday party, we are thinking of removing the meat from the cooked lobster and putting it in individual bowls. It sounds like a lot of work and I'm wondering about keeping it warm. Any suggestions or comments are appreciated. </p> http://www.eastcoastgourmet.com/forum/topic/ask-charlie-5#post-65 Sun, 08 May 2011 16:24:41 +0000 frank 65@http://www.eastcoastgourmet.com/forum/ <p>how long do I boil five 1.5 lb lobsters </p> http://www.eastcoastgourmet.com/forum/topic/steamed-lobster#post-49 Mon, 16 Aug 2010 16:44:16 +0000 cbotterill 49@http://www.eastcoastgourmet.com/forum/ <p>Had dinner at Red Lobster in Kansas yesterday. Son-in-law ordered a steamed lobster (3 pounder). When he was removing claw meat, there was a white "residue" on the meat that he had to scrape off. Is this typical and what is that? </p> http://www.eastcoastgourmet.com/forum/topic/ask-charlie-4#post-47 Fri, 06 Aug 2010 14:53:26 +0000 Mike 47@http://www.eastcoastgourmet.com/forum/ <p>What's the best way to cook a live lobster?</p> <p>thanks, Mike </p> 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/ <p>I do this a bit different, but everyone really likes it.</p> <p>Serves 4.</p> <p>1.5 lbs 16-20 large shrimp<br /> .5 lbs. butter<br /> 1/4 cup olive oil<br /> 8 garlic cloves chopped fine<br /> 2 tbs. dijon mustard<br /> 1 tbs. thyme<br /> fresh flat leaf parsley to chopped to garnish</p> <p>Pre-heat the oven to 400 degrees.</p> <p>Peel the shrimp, but leave the tails on. Arrange them in one layer in a baking dish.</p> <p>meantime.</p> <p>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.</p> <p>Pour mixture over shrimp and bake covered for 15-20 minutes, or until the shrimp are cooked through. </p> 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/ <p>Hi Charlie<br /> Just wanted to say I love your website. It is full of fabulous seafood stuff, and I love seafood! Keep up the great work :)<br /> Scott </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/storing-fresh-fish-1#post-32 Sun, 29 Mar 2009 23:27:34 +0000 Administrator 32@http://www.eastcoastgourmet.com/forum/ <p>Sometimes the freshest fish might be fish that's frozen!</p> <p>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. </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/storing-fresh-fish#post-26 Sun, 26 Oct 2008 14:15:24 +0000 Administrator 26@http://www.eastcoastgourmet.com/forum/ <p>Most refrigerators hold a temp of 40° F. Fish held at 32° F keeps twice as long. </p> <p>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! </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/clams-and-mussels#post-24 Wed, 22 Oct 2008 03:56:33 +0000 Miken 24@http://www.eastcoastgourmet.com/forum/ <p>How do I keep clams and mussels alive once I bring them home? Also, how long will they stay alive? </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-11 Fri, 17 Oct 2008 20:07:10 +0000 Miken 11@http://www.eastcoastgourmet.com/forum/ <p>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.</p> <p>2 tbl rosemary<br /> 5 cloves garlic, minced<br /> 1 tsp ground black pepper<br /> 1 tsp crushed red pepper flakes<br /> 1 tsp celery seed<br /> 1/2 tsp fennel seed<br /> 1 cup white wine<br /> 2 quartschicken broth<br /> 8 oz clam juice<br /> 3 oz tomato paste<br /> 1/2 lb butter<br /> 2 lbs shrimp or prawns, tails on</p> <p>1. Combine rosemary, fennel. Lightly chop the spices with a<br /> chef's knife. In the end there should still be recognizable pieces of the rosemary, etc. </p> <p>2. Place all ingredients except wine in a large pot. Simmer for<br /> about an hour. </p> <p>3. Add wine. Continue to simmer for a total cooking time of no<br /> more than 2 hours. </p> <p>4. Just before serving, add raw shrimp. Simmer until shrimp is<br /> done, about 2 to 3 minutes. </p>