Driftless Posted March 19, 2013 Share Posted March 19, 2013 Served in 2 hours over some Linguine Quote Link to comment Share on other sites More sharing options...
Driftless Posted March 19, 2013 Author Share Posted March 19, 2013 Quote Link to comment Share on other sites More sharing options...
JeremyCampbell Posted March 19, 2013 Share Posted March 19, 2013 I just ate but now I'm hungry again. Quote Link to comment Share on other sites More sharing options...
hockeybc69 Posted March 20, 2013 Share Posted March 20, 2013 I am sure its tasty but it looks like what my dog puked up last week. Quote Link to comment Share on other sites More sharing options...
delcecchi Posted March 20, 2013 Share Posted March 20, 2013 Yeah, I was thinking that, like some of the stuff I cook, the presentation could use some help....To start, I would serve it in a shallow bowl, like many restaurants do for similar things, so the broth isn't so visible. Quote Link to comment Share on other sites More sharing options...
Driftless Posted March 20, 2013 Author Share Posted March 20, 2013 not a chef...love seafood...german food....Is NOT the most eye appealing I agree. Quote Link to comment Share on other sites More sharing options...
Alagnak Posted March 20, 2013 Share Posted March 20, 2013 I don't know what they're talking about! It looks awesome! But I have some of this going on too. LOLnot a chef...love seafood...german food....not a chef...love seafood...german food....Is NOT the most eye appealing I agree. Quote Link to comment Share on other sites More sharing options...
hockeybc69 Posted March 20, 2013 Share Posted March 20, 2013 I will NEVER claim to have presentation skills with food.... But as long as it tastes good and people approve,,, thats my first priority. Quote Link to comment Share on other sites More sharing options...
delcecchi Posted March 20, 2013 Share Posted March 20, 2013 I will NEVER claim to have presentation skills with food.... But as long as it tastes good and people approve,,, thats my first priority. Roger that. Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted March 21, 2013 Share Posted March 21, 2013 looks dandy but just had another batch of sunnies and a bottle of char... next time you make that drive over here and use my kitchen! Quote Link to comment Share on other sites More sharing options...
Fish Head Posted March 21, 2013 Share Posted March 21, 2013 I'm sure it tasted great. What all did you put in there? Quote Link to comment Share on other sites More sharing options...
mainbutter Posted March 21, 2013 Share Posted March 21, 2013 I will NEVER claim to have presentation skills with food.... But as long as it tastes good and people approve,,, thats my first priority. I make a stew/soup that looks like a brownish green mush.It's our signature steakhouse soup that I bring to work, but puree a bunch of veggies and other extra ingredients to round out my nutrition at lunchtime. No reason to bring multiple tupperwares, and no one will steal it out of the fridge since they have no idea something that looks like it would be SO delicious.By the way, the pics made me hit up the fridge for some leftovers before bed. Great stuff. Quote Link to comment Share on other sites More sharing options...
Driftless Posted March 21, 2013 Author Share Posted March 21, 2013 I'm sure it tasted great. What all did you put in there? 2 cans Progesso White Clam Sauce2 pounds shelled cooked Mussels14 ounces raw squid circled16 ounces baby clams10 ounces large shelled shrimp1 large diced yellow onion3 diced garlic clovessaltpepperAdd all above ingredients to large pan and cook on low for 2 hoursPS: Progresso makes a much better sauce than I can. Quote Link to comment Share on other sites More sharing options...
delcecchi Posted March 21, 2013 Share Posted March 21, 2013 How did it work, cooking the shrimp that long? I normally put them in at the last minute, if I make something with shrimp. Quote Link to comment Share on other sites More sharing options...
Fish Head Posted March 21, 2013 Share Posted March 21, 2013 How did it work, cooking the shrimp that long? I normally put them in at the last minute, if I make something with shrimp. I was thinking the same thing. It sounds great, but aren't you over cooking some of the seafood? I'm not a chef, but my thought would be that the squid and clams need to cook, but to add the mussles in the last 10-15 minutes and shrimp the last 5 min? I'm getting hungry again just thinking about this. Quote Link to comment Share on other sites More sharing options...
delcecchi Posted March 21, 2013 Share Posted March 21, 2013 I have heard that squid needs to cook either a very short time, or a very long time. I don't cook squid so I don't know from personal experience. Perhaps shrimp is similar. Quote Link to comment Share on other sites More sharing options...
Driftless Posted March 21, 2013 Author Share Posted March 21, 2013 Quote: but to add the mussles in the last 10-15 minutes and shrimp the last 5 min? I'm getting hungry again just thinking about this. added the shrimp and mussels with 30 minutes left....was on low. Quote Link to comment Share on other sites More sharing options...
Driftless Posted March 26, 2013 Author Share Posted March 26, 2013 Three cheese tortellini with grilled chicken and green beans with a Spaten Lager wash. Quote Link to comment Share on other sites More sharing options...
Driftless Posted April 20, 2013 Author Share Posted April 20, 2013 Tomato Bruschetta Egg Plant/Zucchini Parmesan [Note from admin: Your post has been edited. Please read forum policy before posting again. Thank you.] Quote Link to comment Share on other sites More sharing options...
Rick G Posted April 21, 2013 Share Posted April 21, 2013 Len, most of the stuff you post pic's of I have used for catfish bait at one time or another. The tomato bruschetta and the egg plant parm on the other hand, are two simple foods that are near and dear to my heart. Looks like the stuff my mother used to make Quote Link to comment Share on other sites More sharing options...
Driftless Posted April 28, 2013 Author Share Posted April 28, 2013 50 ounces Chicken Broth 16 ounces petite diced tomatoes "spicy" 1 large white onion diced 1 heaping teaspoon of diced garlic 2 teaspoons celery flakes 16 ounces scallops 12 ounces shrimp 8 ounces baby clams 8 ounces oyster 12 ounces flaked white crab 12 ounces okra All in slow cooker. Set to eat at 6pm. Quote Link to comment Share on other sites More sharing options...
Driftless Posted April 28, 2013 Author Share Posted April 28, 2013 50 ounces Chicken Broth 16 ounces petite diced tomatoes "spicy" 1 large white onion diced 1 heaping teaspoon of diced garlic 2 teaspoons celery flakes 16 ounces scallops 12 ounces shrimp 8 ounces baby clams 8 ounces oyster 12 ounces flaked white crab 12 ounces okra All in slow cooker. Set to eat at 6pm. late additional spicing. Keeping with the kitchen sink theme 2 ounce chopped fresh baby spinach 1/2 stewed/roasted red pepper diced. Quote Link to comment Share on other sites More sharing options...
Finns Posted April 28, 2013 Share Posted April 28, 2013 Eleven hours in a crockpot? Wouldn't that toughen up the seafood? Quote Link to comment Share on other sites More sharing options...
Driftless Posted April 28, 2013 Author Share Posted April 28, 2013 9 hours on low Quote Link to comment Share on other sites More sharing options...
JeremyCampbell Posted April 28, 2013 Share Posted April 28, 2013 Nice rainy day meal Quote Link to comment Share on other sites More sharing options...
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