me make food

West A dad helped me get this recipe down in the comments of my first try.

This time I used my sauce pan. A bit of clarified butter, some wine, and then I let the wine boil out and reduce to hardly nothing. Added a bit more butter , 2 cloves of shredded garlic, salt, pepper, some parsley from our herb planters, and tossed some medium shrimp. They came out awesome and extremely rich. Thanks for the assistance Chris.

So with the PSMO there is a hunk on the side that is really fatty, but the awesome meat is there. I got prob 10 ounces or good meat out of the first PSMO. I took the little bits for the sammich tonight and saved the meaty hunk for the next sammich.

As a kid I absolutely loved scampi from Red Lobster. I have tried to make it a few times before, but it has never really turned out well. I googled around and got the basics. I used some wine, clarified butter, shredded garlic, and salt and pepper. Baked at 400 for 10 minutes. It was my best attempt so far, but not the rich buttery flavor I was looking for.

So yeah seafood, mmmmmmmmmmmmm….. I did some research and they say with scallops go with U10 dry. If they are wet that means they are in a preservative liquid. Ewwwwwww….. The midwest seafood guy said they were U10, dry so I was happy. He said try coating the top and bottom with sugar and fry in oil. That is his favorite way. I might try that sometime, but I was gonna go with salt and pepper in clarified butter.

I added some shredded garlic which burned right away, but it did not seem to mater cuz they were really good. I did not really know how long to cook them, but was warned they can go rubbery so they might of been a little underdone, but they were awesome.

I bacon wrapped some prawns which were sautéed in garlic filled clarified butter, they ruled as well. I ended up peeling the bacon off though. It was too thick and not done enough.

Picked up some shrimp, scallops, and shark today. Made some cool stuff with the scallops and shrimp, but need some help with the shark. How do I cook it?

Thinking sear in the stainless with some cracked pepper and finish in the oven or grill.

Hekp

Saw this over on slashfood and I am really intrigued. Theirs look mostly like meatballs made with pork, but I think I can one up them. My goal is to get a nicely coat of crunchy sweet goodness around the smaller ham ball kind of like pig candy.

I will be doing a bunch of cross posting this week on beerorkid cuz I will be messing with lots of stuff Theresa wont eat since she is gone. Will be cranking up metal and bluegrass while cooking up a storm in my underwear.

Theresa made up some peanut butter bars from scratch following a recipe from good housekeeping and added choc chips and a chocolate drizzle. They were really good warm.

Theresa is going to be at a tech conference for 5 days and I get to grub down on stuff she would never eat. I really want to make my own calamari and am wondering where I can get some not too processed squid to make my own. Any ideas?

I will call midwest seafood tomorrow to check.

We have been rocking the ppepercorn steaks for a long time now. Watched some Alton Brown and got making tenderloin roasts down. A perfect medium throughout. It is awesome. I will update the post with the roast and perfect pink way here soon. Picked up a second PSMO Sat and got 7 roasts out of it. Amazing deal for sure. Cutting one of those up is fun and I am getting good at it.

The risotto came out pretty good, but I added salt which I forgot the broth would have. It will keep getting better I am sure. I coated the tato slices with olive oil, shredded garlic, butter, basil, and parsley. About 30 minutes at 400 degrees and they were yummy.