music-city-missy
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Trying to cook from/clean out the freezer and pantry so need help with ideas for the following
- Thread starter music-city-missy
- Start date
music-city-missy
Well-known member
Boneless, skinless, fatless wild duck breasts from a friend that is a hunter
I am concerned because they are completely stripped of all skin and fat and dear hubby won't eat any fish or fowl that isn't cooked all the way through thoroughly - like overdone. Ideas???
I am concerned because they are completely stripped of all skin and fat and dear hubby won't eat any fish or fowl that isn't cooked all the way through thoroughly - like overdone. Ideas???
music-city-missy
Well-known member
Baby frozen shrimp - beside basic shrimp salad or shrimp louie
music-city-missy
Well-known member
Shelled edamame that DD bought by accident and doesn't like
music-city-missy
Well-known member
Frozen mahi mahi portions
Mahi makes great fish tacos, bread them, then pan fry. I, too, bought edamame once, hated them
and tossed. Even the dog did not want them. Looked around for a recipe I thought might make them taste better, nothing sounded good. I did put a few in a veggie soup I made and for me, it ruined the soup,.
I love the baby shrimp in coleslaw dressed with Best Foods mayo mixed with apple cider vinegar, and a little sugar. Make to taste, then a sprinkle of Tabasco and mix. Make your shredded cabbage from a head of cabbage. The store bought shredded stuff leaves a lot to be desired.
The link takes you to a recipe for the duck breasts that sounds yummy, the reviews are good.
http://www.food.com/recipe/seared-duck-breast-halves-with-balsamic-cherry-reduction-93324
and tossed. Even the dog did not want them. Looked around for a recipe I thought might make them taste better, nothing sounded good. I did put a few in a veggie soup I made and for me, it ruined the soup,.
I love the baby shrimp in coleslaw dressed with Best Foods mayo mixed with apple cider vinegar, and a little sugar. Make to taste, then a sprinkle of Tabasco and mix. Make your shredded cabbage from a head of cabbage. The store bought shredded stuff leaves a lot to be desired.
The link takes you to a recipe for the duck breasts that sounds yummy, the reviews are good.
http://www.food.com/recipe/seared-duck-breast-halves-with-balsamic-cherry-reduction-93324
Could you use the duck breasts in something like this where they are cooked a long time?
http://emerils.com/122998/duck-and-andouille-sausage-gumbo
http://emerils.com/122998/duck-and-andouille-sausage-gumbo
My sister whose husband is an inveterate duck hunter makes a great duck hor d'oerves
Cut into cubes, and marinate in some sour cream mixed with Worcestershire sauce--and some srichacha maybe. Wrap with a bacon strip, fasten with a toothpick and either grill or broil. Serve with more dipping sauce. They are GOOD>
Cut into cubes, and marinate in some sour cream mixed with Worcestershire sauce--and some srichacha maybe. Wrap with a bacon strip, fasten with a toothpick and either grill or broil. Serve with more dipping sauce. They are GOOD>
melissa-dallas
Well-known member
Aw Shucks Mexican Shrimp Cocktail
Aw Shucks Shrimp Cocktail
Chef: Matt Mortimer
Cocktail Sauce
1 –cup ketchup
2 –cups water
2 –tablespoons Worcestershire sauce
2 –tablespoons lemon juice
Mixing the sauce
• Mix all ingredients in a small pitcher
• Reserve for shrimp cocktail
Ingredients
Makes 4
4-cups cooked small salad shrimp
½ -cup onion chopped fine
½ -cup tomato chopped fine
½ -cup cilantro chopped fine
2-teaspoons Serrano peppers chopped fine
2 avocados
1½ -cup cocktail sauce
Cayenne pepper
Directions
Mix it up
• In a large bowl combine 3 cups of the shrimp, onion, tomato, Serrano peppers and ¼ cup of cilantro
• Mix well while adding cocktail sauce
• Add avocado and stir lightly
• Fill beer mug almost to the top with shrimp mixture
• Top mug with more cocktail sauce and a handful of remaining shrimp
• Garnish the top with a sprinkle of cayenne pepper some cilantro and a lime wedge
Aw Shucks Shrimp Cocktail
Chef: Matt Mortimer
Cocktail Sauce
1 –cup ketchup
2 –cups water
2 –tablespoons Worcestershire sauce
2 –tablespoons lemon juice
Mixing the sauce
• Mix all ingredients in a small pitcher
• Reserve for shrimp cocktail
Ingredients
Makes 4
4-cups cooked small salad shrimp
½ -cup onion chopped fine
½ -cup tomato chopped fine
½ -cup cilantro chopped fine
2-teaspoons Serrano peppers chopped fine
2 avocados
1½ -cup cocktail sauce
Cayenne pepper
Directions
Mix it up
• In a large bowl combine 3 cups of the shrimp, onion, tomato, Serrano peppers and ¼ cup of cilantro
• Mix well while adding cocktail sauce
• Add avocado and stir lightly
• Fill beer mug almost to the top with shrimp mixture
• Top mug with more cocktail sauce and a handful of remaining shrimp
• Garnish the top with a sprinkle of cayenne pepper some cilantro and a lime wedge
Rec: Asian-Style Edamame and Corn
Asian-Style Edamame and Corn
Dressing
1/3 cup rice vinegar
1 teaspoon sugar
2 tablespoons low-sodium soy sauce
1 teaspoon sesame seeds, toasted*
1 teaspoon toasted sesame oil
1/2 teaspoon minced garlic
1 teaspoon minced ginger root
Salad
2 cups cooked and shelled edamame
1 cup corn
1/4 cup diced red bell pepper
4 large lettuce leaves
Whisk dressing ingredients together, adjust seasonings to taste. Set aside. Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens. Makes 4 servings.
* To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool.
Source: The Complete Soy Cookbook http://www.food.com/recipe/asian-style-edamame-and-corn-134780
Pat’s notes: This is good, and easy. I also like to add 2-3 tbsp chopped green or red onion.
http://www.food.com/recipe/asian-style-edamame-and-corn-134780
Asian-Style Edamame and Corn
Dressing
1/3 cup rice vinegar
1 teaspoon sugar
2 tablespoons low-sodium soy sauce
1 teaspoon sesame seeds, toasted*
1 teaspoon toasted sesame oil
1/2 teaspoon minced garlic
1 teaspoon minced ginger root
Salad
2 cups cooked and shelled edamame
1 cup corn
1/4 cup diced red bell pepper
4 large lettuce leaves
Whisk dressing ingredients together, adjust seasonings to taste. Set aside. Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens. Makes 4 servings.
* To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool.
Source: The Complete Soy Cookbook http://www.food.com/recipe/asian-style-edamame-and-corn-134780
Pat’s notes: This is good, and easy. I also like to add 2-3 tbsp chopped green or red onion.
http://www.food.com/recipe/asian-style-edamame-and-corn-134780
This Grilled Wild Duck Breast recipe is one my friend uses alot.
She says it's a good treatment for helping to mask gamey duck.
http://allrecipes.com/Recipe/Grilled-Wild-Duck-Breast/
She says it's a good treatment for helping to mask gamey duck.
http://allrecipes.com/Recipe/Grilled-Wild-Duck-Breast/
For the anti-edamame out there....
this one will not disappoint, as the evil being shall be disguised well... smileys/smile.gif
http://bewitchingkitchen.com/2012/08/03/edamame-hummus-in-cucumber-bites/
http://bewitchingkitchen.com/2012/08/03/edamame-hummus-in-cucumber-bites/
this one will not disappoint, as the evil being shall be disguised well... smileys/smile.gif
http://bewitchingkitchen.com/2012/08/03/edamame-hummus-in-cucumber-bites/
http://bewitchingkitchen.com/2012/08/03/edamame-hummus-in-cucumber-bites/
luisa_calif
Well-known member
Tomato Curried Mahi-marinate the fish (cut into Twinky-size pieces)>>
This is so excellent! I'm making it tomorrow after I can get some fish at Costco.
Mahi Mahi in Tomato Curry
Marinade for fish: (this is enough for double the fish too)
¼ c vinegar ( I used rice vinegar)
¼ c lemon juice ( I used a bit more, Meyers)
2 Tbs cumin (I used 1 Tbs)
1 Tbs turmeric (I used 1 tsp)
1 Tbs cayenne (I used ½ tsp,--I use ¾ tsp when using Red Bell pepper)
1 Tbs salt ( I used 1 tsp)
Mix well. Add cutup pieces from two 8 oz fish fillets (cut the size of a wide-ish Twinkie)
Refrigerate at least half hour in a big Ziplock with air squeezed out and in a dish or bowl to prevent leakage. Rotate once.
Cook:
In ¼ c oil in saute pan for about 5 minutes:
1 chopped onion
3 cloves minced or crushed garlic
2 Tbs fresh grated ginger root
1 tsp mustard seed
Add:
1 can diced tomatoes or equivalent (15 oz type)
2 chopped green chilies ( I use 1 red bell or 1 Poblano or Pasilla, if using red bell up the cayenne to ¾ tsp)
1 Tbs cane sugar (Demarara, Turbinado, Palm or light brown)
3 Tbs chopped cilantro (I add just before serving)
ADD fish & simmer 10-15 minutes (or less depending on thickness of fish.)
Sprinkle in the cilantro.
Serve over hot Basmati rice cooked with chicken broth and a strip of lemon peel.
Can garnish with sour cream or Greek yogurt.
This is so excellent! I'm making it tomorrow after I can get some fish at Costco.
Mahi Mahi in Tomato Curry
Marinade for fish: (this is enough for double the fish too)
¼ c vinegar ( I used rice vinegar)
¼ c lemon juice ( I used a bit more, Meyers)
2 Tbs cumin (I used 1 Tbs)
1 Tbs turmeric (I used 1 tsp)
1 Tbs cayenne (I used ½ tsp,--I use ¾ tsp when using Red Bell pepper)
1 Tbs salt ( I used 1 tsp)
Mix well. Add cutup pieces from two 8 oz fish fillets (cut the size of a wide-ish Twinkie)
Refrigerate at least half hour in a big Ziplock with air squeezed out and in a dish or bowl to prevent leakage. Rotate once.
Cook:
In ¼ c oil in saute pan for about 5 minutes:
1 chopped onion
3 cloves minced or crushed garlic
2 Tbs fresh grated ginger root
1 tsp mustard seed
Add:
1 can diced tomatoes or equivalent (15 oz type)
2 chopped green chilies ( I use 1 red bell or 1 Poblano or Pasilla, if using red bell up the cayenne to ¾ tsp)
1 Tbs cane sugar (Demarara, Turbinado, Palm or light brown)
3 Tbs chopped cilantro (I add just before serving)
ADD fish & simmer 10-15 minutes (or less depending on thickness of fish.)
Sprinkle in the cilantro.
Serve over hot Basmati rice cooked with chicken broth and a strip of lemon peel.
Can garnish with sour cream or Greek yogurt.
mariadnoca
Moderator
I just love to throw these in salads.