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Many, many congratulations Joe!!! Let me cogitate on some appetizer ideas and....
- Thread starter charlie
- Start date
well, just remember. Don't invite so many people that you're forced to rent the
New York City Public Library, surround yourself with wedding coordinators and girlfriends in spiked Manolo Blahnik's, thereby forcing Jacques to panic and call off the wedding because it is no longer the intimate affair the two of you discussed, which will then cause you to wack him over the head with the bouquet, after which you will fly off to Mexico in a huff and lounge by the pool, drinking margaritas, eating guacamole, and ogling the pool boy.
Oh wait...that's already been done.
New York City Public Library, surround yourself with wedding coordinators and girlfriends in spiked Manolo Blahnik's, thereby forcing Jacques to panic and call off the wedding because it is no longer the intimate affair the two of you discussed, which will then cause you to wack him over the head with the bouquet, after which you will fly off to Mexico in a huff and lounge by the pool, drinking margaritas, eating guacamole, and ogling the pool boy.
Oh wait...that's already been done.
michael-in-phoenix
Well-known member
Your happiness shines through, Joe.
Peace to you and Jacques.
Michael
Peace to you and Jacques.
Michael
music-city-missy
Well-known member
Ang - I haven't had a vacagtion yet & I was thinking the same thing.....
I've always wanted to just go off and do something sort of wacky and off the wall like this - just 'fly out' to help a friend
I've always wanted to just go off and do something sort of wacky and off the wall like this - just 'fly out' to help a friend
REC: Creole Spiced Shrimp with Old Fashioned Remoulade...
Creole Spiced Shrimp With Old Fashioned Remoulade
Recipe By :Emeril Lagasse
2 lemons -- halved
4 quarts water
4 bay leaves
3 teaspoons salt
1/2 teaspoon cayenne
2 tablespoons Zatarain's Concentrated Crab and Shrimp Boil
3 pounds large shrimp -- peeled and deveined
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons prepared horseradish
3 tablespoons Creole mustard -- or whole-grain mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
Squeeze the juice from the lemons into a large pot. Add the halves. Add the water, bay leaves, salt cayenne, and crab boil. Bring to boil and cook for 5 minutes. Add the shrimp. Remove from the heat, cover, and let stand for 4 to 5 minutes. Drain.
Serve either cooled or chilled completely.
Combine the remaining ingredients in a food processor with a metal blade and process for 30 seconds.
Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
Creole Spiced Shrimp With Old Fashioned Remoulade
Recipe By :Emeril Lagasse
2 lemons -- halved
4 quarts water
4 bay leaves
3 teaspoons salt
1/2 teaspoon cayenne
2 tablespoons Zatarain's Concentrated Crab and Shrimp Boil
3 pounds large shrimp -- peeled and deveined
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons prepared horseradish
3 tablespoons Creole mustard -- or whole-grain mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
Squeeze the juice from the lemons into a large pot. Add the halves. Add the water, bay leaves, salt cayenne, and crab boil. Bring to boil and cook for 5 minutes. Add the shrimp. Remove from the heat, cover, and let stand for 4 to 5 minutes. Drain.
Serve either cooled or chilled completely.
Combine the remaining ingredients in a food processor with a metal blade and process for 30 seconds.
Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
Congratulations Joe---REC: Camarones En Escabeche...
Camarones En Escabeche
1 pound fresh shrimp -- peeled and deveined
1/3 cup olive oil
2 bay leaves
1 teaspoon cumin
1/4 teaspoon ground nutmeg
4 cloves garlic -- smashed
1 tablespoon paprika
1 cup white vinegar
2 small onions -- thinly sliced
4 jalapeno chile peppers -- sliced in disks
Sea salt -- to taste
Freshly ground black pepper -- to taste
1 head Romaine lettuce leaves
8 radishes -- sliced
16 green olives -- sliced
Saute the shrimp, a few at a time, in a little of the olive oil until lightly
brown, adding more oil as needed. Place in a covered dish or jar.
In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
Pour the vinegar mixture over the shrimp. Chill overnight.
Serve on Romaine leaves, garnished with radishes and green olives.
Camarones En Escabeche
1 pound fresh shrimp -- peeled and deveined
1/3 cup olive oil
2 bay leaves
1 teaspoon cumin
1/4 teaspoon ground nutmeg
4 cloves garlic -- smashed
1 tablespoon paprika
1 cup white vinegar
2 small onions -- thinly sliced
4 jalapeno chile peppers -- sliced in disks
Sea salt -- to taste
Freshly ground black pepper -- to taste
1 head Romaine lettuce leaves
8 radishes -- sliced
16 green olives -- sliced
Saute the shrimp, a few at a time, in a little of the olive oil until lightly
brown, adding more oil as needed. Place in a covered dish or jar.
In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
Pour the vinegar mixture over the shrimp. Chill overnight.
Serve on Romaine leaves, garnished with radishes and green olives.
REC: Spicy Shrimp...
SPICY SHRIMP
Serving Size : 20
1/2 cup vinegar
1/2 cup lemon juice -- or lime
2 teaspoons dry mustard
1/2 cup tomato sauce
1/2 cup vegetable oil
2 teaspoons Tabasco Sauce
2 tablespoons Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 small bottle capers -- drained
1 cup sliced red bell pepper -- (green and/or red)
2 cups thinly sliced red onions
4 pounds shrimp -- (4 to 5 )(16/20 per pound) cooked, peeled and deveined, tail on
In a large non-metallic container combine vinegar, mustard, tomato sauce, oil, Tabasco, Worcestershire, salt and pepper.
Place capers, pepper rings, onion rings and shrimp in storage container. Pour marinade over all. Seal tightly and refrigerate overnight.
Serve with slices of French bread or crackers.
SPICY SHRIMP
Serving Size : 20
1/2 cup vinegar
1/2 cup lemon juice -- or lime
2 teaspoons dry mustard
1/2 cup tomato sauce
1/2 cup vegetable oil
2 teaspoons Tabasco Sauce
2 tablespoons Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 small bottle capers -- drained
1 cup sliced red bell pepper -- (green and/or red)
2 cups thinly sliced red onions
4 pounds shrimp -- (4 to 5 )(16/20 per pound) cooked, peeled and deveined, tail on
In a large non-metallic container combine vinegar, mustard, tomato sauce, oil, Tabasco, Worcestershire, salt and pepper.
Place capers, pepper rings, onion rings and shrimp in storage container. Pour marinade over all. Seal tightly and refrigerate overnight.
Serve with slices of French bread or crackers.
richard-in-cincy
Well-known member
And hello to you Marilyn San, royal Master of Sick Puppiness
(bowing head to floor with a clunk) I’m merely a sick puppy in training with lowercase letters compared to you!
(bowing head to floor with a clunk) I’m merely a sick puppy in training with lowercase letters compared to you!
richard-in-cincy
Well-known member
And you call ME sick puppy??
amanda_pennsylvania
Well-known member
Woo hoo! Congrats and best wishes. We'll raise a glass to you on Aug. 2nd!
I gotta weight in with PF Chang's Lemongrass Prawn with Garlic Noodles. Whoa, those were good.
Each prawn was 4", butterflied lengthwise (is that redundant?) with shell on.
Grilled and topped with minced fresh lemongrass, sauteed until soft in butter and diced leeks or shallots (or possibly sweet onions.)
Served over garlic-buttered egg noodles (like thick spaghetti).
Each prawn was 4", butterflied lengthwise (is that redundant?) with shell on.
Grilled and topped with minced fresh lemongrass, sauteed until soft in butter and diced leeks or shallots (or possibly sweet onions.)
Served over garlic-buttered egg noodles (like thick spaghetti).