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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
Here's my spin on Bahia-style Shrimp. It was very popular at the restaurant my dad and I had in the 1970's.
Ingredients per person, in order of appearance: TBSP of butter A handful of large shrimp, peeled and deveined TBSP finely chopped shallot TBSP finely chopped parsley Seeded and chopped Roma tomatoes (2-3, depending on size) salt and red pepper to taste 1 cup heavy whipping cream TBSP grated unsweetened coconut (optional, but really nice for this dish) Melt butter in a LARGE skillet. Saute shrimp, shallots, and parsley until shrimp are just done. Remove shrimp from pan and set aside for now. Add tomatoes to pan and cook until softened and liquid has reduced a good bit. Add salt and red pepper sometime during the tomato cooking. (Either ground or crushed red pepper is ok. Sea salt is nice, too.) Add cream to pan and bring to a boil. Maintain at a boil, but keep an eye on the cream as it will froth up and possibly boil over. Adjust heat if necessary. Stir occassionally, and check sauce thickness as it coats the spoon. Cream/tomato mixture will eventually reduce and thicken. Don't overcook, as the cream would eventually break and the oils will separate. Stir in shrimp and optional grated coconut until warmed. Immediately remove from heat and serve over a bed of rice. This is also nice as a sauce topping over broiled white fish florentine (flounder, sole, cod, etc. with spinach) If you have a large saute pan, you can make a couple servings at a time. Any more, and the cream takes forever to reduce, because it becomes difficult to keep it from boiling over. This is a beautifully colored dish, and an unofficial aphrodisiac when accompanied by a nice dry white and some artisan bread!
~michael baker
The Magic Company |
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mvmagic Inner circle Has written 1322 Posts |
Michael, I was waiting for you to pitch in! You have mentioned being a cook. I wil do the shrimp tomorrow, sound reaaly delicious!
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mvmagic Inner circle Has written 1322 Posts |
Michael, the shrimp was awesome! Family loved it as well.
Ok, this is for the bakers out there...my favorite cake. Sorry for metric. 200 grams butter 2 decilitres sugar 150 grams dark syrup (I use classical dark sugar syrup, not corn) 4 eggs 200 grams all purpose flour 1 decilitre raisins 1 tsp baking powder 150 grams powdered almonds 200 grams milk chocolate For the cake tin: Butter Bread crumbs Heat the oven to 175 degrees celcius. Smear butter in the cake tin and sprinkle bread crumbs to cover all surfaces. I use this type of cake tin: http://www.hospitalitywholesale.com.au/p......tin1.jpg Put the chocolate in the freezer for 30 minutes or do. Crush the chocolate. Or you can use chocolate mini morsels. Mix the flour, baking powder and raisins in a small bowl. Soften the butter, add the sugar and syrup and beat to get a nice even soft mixture. Beat in the eggs and add the powdered almonds.Add the flour mix and chocolate and mix for a minute to get a good consistency. Scoop to the cake tin. Bake for 40 minutes, then drop the temperature to 150 degrees and keep baking for 20 minutes.
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irossall Special user Snohomish, Washington 529 Posts |
Thanks everyone for making me Hungry.
I'm an eater not a cook but I do have one question that has bugged me for years. Why are so many people so secretive about their recipes that they won't share with others? I understand a Restaurant keeping secrets but not to share with Family or Friends I just don't understand. Iven
Give the gift of Life, Be an Organ Donor.
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mvmagic Inner circle Has written 1322 Posts |
Good question... The cake recipe I just posted I have not shared with anyone before so there's an exception for you! LOL
I personally don't give out certain stuff to family and friends, because they're "my things". Like the cake there, often people ask my to bring "that cake with the raisins". At least I know no one else will bring the same stuff. With my creamy pepper sauce, I couldn't give out a recipe. I know everything that goes into it but the amounts are a mystery, as I do it by tasting. Add a little mustard, taste; add a little soy sauce, taste and so on. I know when I hit it In this case, I simply don't trust that someone could make it as good. It is selfish in many ways, but its like magic...you don't share certains with people.
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irossall Special user Snohomish, Washington 529 Posts |
Both excellent points Mvmagic.
Still not quite sure why sharing with a stranger or co-worker is a threat. I was just curious. At least it is less confusing to me now. Thanks. I do have a taste treat although not exactly a recipe. Very lightly toast a slice of bread then cut a hole in the center. Place toast into a hot buttered pan (With just a few drops of oil to prevent the butter from burning) and drop an egg into the hole. Butter the cut circles and put into the pan as well. You may want to wait a minute or so before adding the egg so the toast can cook a little bit more. Flip and do the other side. Eat and enjoy. Until you try this, it doesn't sound very special but I think those who will try this, will add this to their favorites list. It goes by many names "Australian One Eyed Sandwich" and "Cyclops" are the two names that I know it by. Iven
Give the gift of Life, Be an Organ Donor.
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landmark Inner circle within a triangle 5194 Posts |
Quote:
On 2011-01-08 16:52, critter wrote: Oh man, vegemite! Mrs. landmark is from down under and insisted I try vegemite. I did. Once.
Click here to get Gerald Deutsch's Perverse Magic: The First Sixteen Years
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stanalger Special user St. Louis, MO 998 Posts |
Country Cooking from Central France; Roast Boned Rolled Stuffed Shoulder of Lamb (Farce Double)
by Harry Mathews. Here's a reading: http://chawedrosin.wordpress.com/2009/05......mathews/ (The reading starts at the 3 minute 45 second point. It'll take 36 minutes to listen to the whole thing, but MUCH longer to prepare the dish.) I hope someday to be sufficiently prepared to take on the task of following this recipe to the letter. Currently, I've been devoting much time to learning the proper techniques for wielding an underwater boomerang. |
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critter Inner circle Spokane, WA 2653 Posts |
Anybody ever try beef "Bovril?" I hunted some down last year because it was mentioned in a few early 1900's strength training books and I got curious. (who says supplement endorsements are new?)
It tastes pretty much like runny vegemite. You can make standard broth out of it or spread it on toast. I've tried both. It's salty but very good.
"The fool is one who doesn't know what you have just found out."
~Will Rogers |
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