Favorite Recipes

[katie blue]

What's Mojo Criollo?

Oh Paula, it's a cook's best friend! It's a traditional mexican citrus-based marinade, with cumin and garlic and other great spices. I almost always marinate my chicken & seafood in it, regardless of whether I'm cooking mexican. It's sold in the mexican food section of your store, but make sure you buy the Goya brand, not Bada. Big difference.

 

[Paula]

Thanks, Katie Blue. I'll look for the sauce and try it this week. And thanks Shaken, I'll try the crab cakes sometime this month. And I've never had the crab cakes at the Red Bar, but is it both Friday and Saturday nights that they have them? I'll be in town for a Fri/Sat/Sun in November and would like to try them.

 

[DBOldford]

To barbeque oysters, first shuck the oysters (larger ones are better and Appalachichicola Bluepoints are the best) and then place a level teaspoon of your favorite BBQ sauce on top. Stir it around with the bivalve just a bit. Then cook the oyster in its half-shell on a medium heat barbeque grill (hood lowered) until the oysters steam a bit. Serve with lots of good sturdy bread for sopping up the leftover BBQ sauce. We like BBQ oysters best with a cold beer.

We found this wonderful kitchen gadget in a catalog recently, an oyster guilloutine. It looks like one of those upright wine cork extractors. But you balance the oyster on its base and then let the guilloutine fall to separate the shell. So much safer than an oyster knife and no need for those heavy gloves. I think it was about $22 or so.

This thread is making my mouth water!

 

[shakennotstirred]

And thanks Shaken, I'll try the crab cakes sometime this month. And I've never had the crab cakes at the Red Bar, but is it both Friday and Saturday nights that they have them? I'll be in town for a Fri/Sat/Sun in November and would like to try them.

You are welcome! Yes, the Red Bar has crab cakes on both Fri & Sat nights. As Sueshore said above, get there early because they do run out.

 

[shakennotstirred]

Everything tastes better if you are on vacation.

This is very true!

 

[SlowMovin]

Just don't forget that the laws of physics (especially with regard to large bodies of water and moving objects such as motorized vehicles) still apply.

 

[Mermaid]

Here's a nice light dessert that's easy to make at the beach.

Crepes

1 1/3 c whole milk, room temperature
1 c all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 tsp salt

Non-stick vegetable oil spray

Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.

Spray 7" diameter non-stick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons of batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula.

Serve with your choice of filling--jam, Nutella, fruit sauce etc.

*I bring a ziplock bag from home filled with pre-measured flour, sugar, and salt so all I have to do is pour it into the blender with the other ingredients and I'm ready to go.

 

[katie blue]

Guacamole
2 small Tomatoes, deseeded, chopped
1 small Vidalia Onion, chopped
1/2 fresh Jalapeno Pepper, finely chopped (optional)
handful of fresh Cilantro, chopped
2 cloves of Garlic (or garlic powder)
a few shakes of Cumin
juice of 1/2 a Lime
Salt

Blend these ingredients together in a bowl, refrigerate for 15 min - 1 hour. This is Pico de Gallo.

2-3 Avacadoes

Slice avacadoes into chunks...do not "cream" them. They'll get creamy enough when you blend. Toss together the avacadoes and the Pico de Gallo in a bowl. Adjust lime and spices if necessary. Open bag of tortilla chips. Dig'm.

 

[ktschris]

Everything tastes better if you are on vacation.

Yes, and I've been told everything is fat and calorie free while on vactions too.

 

[Kurt]

Guacamole
2 small Tomatoes, deseeded, chopped
1 small Vidalia Onion, chopped
1/2 fresh Jalapeno Pepper, finely chopped (optional)
handful of fresh Cilantro, chopped
2 cloves of Garlic (or garlic powder)
a few shakes of Cumin
juice of 1/2 a Lime
Salt

Blend these ingredients together in a bowl, refrigerate for 15 min - 1 hour. This is Pico de Gallo.

2-3 Avacadoes

Slice avacadoes into chunks...do not "cream" them. They'll get creamy enough when you blend. Toss together the avacadoes and the Pico de Gallo in a bowl. Adjust lime and spices if necessary. Open bag of tortilla chips. Dig'm.

Yummm - that's about how I make it. I could live on it. It's hard to add too much salt.