I'm making crab cakes tomorrow and for the life of me I just can't put

Thanks for the tip, I'll look up the recipe. Are you still having fun? There's a new Publix

opening not too far from me Thursday. Can't wait to check it out. Also, did you see the very complimentary article in the Wall Street Journal about Publix and why they are doing well when so many stores aren't? I linked the article.

http://tinyurl.com/c8j5ep

 
That's too bad, have you always had it or did it develop suddenly? I had a friend who

had eaten seafood all her life with no problems, then went out to dinner one night and had shrimp. They had to rush her to the hospital, I don't remember if it was just shrimp or other crustaceans as well.

I'm enjoying your contributions to the forum, welcome!

 
I'm having BIG fun!! What a great article. They have done a great job at

making basic staples at reasonable prices. And look at this weeks flyer and there is a section where they take items that are on sale and arrange a complete menu for a family of 4 for $22. Compared to $62 at a restaurant. Very smart of them. Although I wish I had a different store manager, along with every person at my store. It's a very unhappy group of workers. Everyone hopes he will be moved on soon. I didn't realize you didn't have a Publix near you and figured you had seen the panini. Here's a link to it. Very simple but really tasty.

http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=3468&mealGroupId=1000

 
Sudden onset in my teens

I used to love scampi and lobster as a kid. I'd eat enough to feed an army and bankrupt a dukedom.

Then quite suddenly, in Sénégal, I had one and was violently ill. We put it on just a bit of food poisoning. Back in Canada, had some lobster, and was more violently ill. So we checked it out and end of story for me with crustaceans.

Saves me a LOT of money, I tell you smileys/wink.gif

Thanks for the welcome smileys/smile.gif

 
Michael, I made this tonight...Huge hit. Very refreshing. As long as I was roasting corn, I added

some grape tomatoes. Really enjoyed it. Thanks for the recipe!

 
Not a starch, but fried green tomatoes as an accompaniment /bed of as per Durward.

I SO have to make these soon and Meryl gave me two very good looking recipes!

 
I'm waiting for some green tomatoes to try the following recipe

from Dinosaur bbq
Fried Green Tomatoes

Dinosaur bbq cookbook

4 green tomatoes

creole seasoning

2 eggs

pinch plus 2 teaspoons black pepper

4 cups panko crumbs

4 teaspoons kosher salt

1/2 teaspoon cayenne pepper

1/2 cup vegetable oil plus more as needed

Garnish: Pecorino Romano

Core the tomatoes and cut off the ends.Slice them into 1/4 inch rounds, and dry between several layers of paper towel to get rid of the excess moisture. Sprinkle lightly with Creole seasoning on both sides.

Whisk together the eggs with a pinch of black pepper in a shallow bowl. In another shallow bowl or plate combine the panko crumbs, salt, cayenne pepper and the remaining 2 teaspoons black pepper. Dip the tomato slices in the egg mixture and then in the panko crumbs, pressing to coat them well on both sides and around the edges. Lift the coated pieces onto a rack over a baking sheet. Pop them into the fridge for half an hour to set the crumbs.

Grab a heavy 12 inch skillet and heat the oil over medium heat. When the oil is hot slide in a few tomatoes without crowding the pan. They should sizzle and bubble around the edges. Cook for 2 to 3 minutes on each side, till brown. Take them out of the pan, then add a bit more oil and get it hot before starting the second batch.

Drain the fried green tomato slices on paper towels. Arrange them around the outside edge of a plate, Sprinkle them with some Pecorino Romano cheese, and set a bowl of Cayenne Buttermilk Dressing for dipping. Feeds 4 to 6


Cayenne Buttermilk Ranch Dressing

from Dinosaur Barbecue Cookbook

1 1/4 cups mayonnaise

1 cup buttermilk

1 tablespoon red wine vinegar

2 teaspoons minced garlic

1/4 cup finely chopped chives

1 tablespoon lemon pepper

1/4 cup fresh grated Parmigiano Reggiano cheese

1 teaspoon kosher salt

freshly ground black pepper

1 teaspoon Creole seasoning

Whisk all ingredients together. Pour in container with lid. Refrigerate

Makes 2 3/4 cups

Creole Seasoning

1/2 cup paprika

1/2 cup granulated garlic

1/4 cup granulated onion

3 tablespoons black pepper

2 teaspoons white pepper

2 teaspoons cayenne pepper

1/4 cup dried oregano

1/4 cup dried thyme

2 teaspoons ground cumin

2 tablespoons sugar

Mix everything in a bowl real well . Store in a container with a lid.

Makes 2 1/2 cups

 
ok, Orchid...sometime, somewhere I'm gonna get you back for these.... WOW!!!

Hubby and I just polished off 2 onions - my, my, my but they were GOOD!

 
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