What's for Dinner?

Since we are talking Seafood here everybody needs to learn how to make a basic fish or even better scallop mousse. Put a pound of sea scallops into a food processor add salt pepper heavy cream a little white wine and a little lemon juice then puree. You want it to be thick but not too thick. You can always thin it down with a little more heavy cream. At the very end fold in an egg to bind.

From there you can fold in other cooked seafood. I used to fold in jumbo lump crab meat and stuff fresh trout with it then serve that with a maltaise sauce which is a blood orange Hollandaise. I also used to fold in jumbo lump crab poached shrimp and lobster to make my Seafood sausages in a pork casing.

Just ideas. Great stuff!
 
Well, I just ate the last crappy grilled sammich. I close on the house tomorrow morning, running errands in the afternoon (GET MY DAMN TRUCK WASHED!), then I have a dinner date for steak.
And we're going for lunch at the sushi place on Thursday.........
 
skinsmarydu said:
Well, I just ate the last crappy grilled sammich. I close on the house tomorrow morning, running errands in the afternoon (GET MY DAMN TRUCK WASHED!), then I have a dinner date for steak.
And we're going for lunch at the sushi place on Thursday.........
Click to expand...
I've been to 60 or 70 countries in my life and it has really helped me by broadening my view and attitude. One of the things that I found that tied all of us in the world together was the love of food.

Good luck on the house!
 
Spied a very nice steak behind the glass at HT the other day. Nice thick cut, nice marbling, nice spinalis. It was the only steak that looked like this. The other ones were meh. So had to buy it. It weighed exactly 1.00 lbs. I think maybe HT is coming around. Slowly.

Did a light dry brine. Then the next day, seared it with cast iron on the stove top. Then cooked it low and slow with lump charcoal on my SnS kettle. Served it with finishing salt on the side. Shared it with my wife. It was excellent. We had steamed asparagus with it.

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RedWolf said:
Since we are talking Seafood here everybody needs to learn how to make a basic fish or even better scallop mousse. Put a pound of sea scallops into a food processor add salt pepper heavy cream a little white wine and a little lemon juice then puree. You want it to be thick but not too thick. You can always thin it down with a little more heavy cream. At the very end fold in an egg to bind.

From there you can fold in other cooked seafood. I used to fold in jumbo lump crab meat and stuff fresh trout with it then serve that with a maltaise sauce which is a blood orange Hollandaise. I also used to fold in jumbo lump crab poached shrimp and lobster to make my Seafood sausages in a pork casing.

Just ideas. Great stuff!
Click to expand...

Tell me more! Never made a mousse in my life. So I assume we are talking about raw scallops being puréed? Once the puree is the right consistency, and I’m folding in my crabmeat and/poached shrimp and/or lobster - what then? Is this something I’d then refrigerate for a few hours? What is the finished consistency supposed to be like?
 
skinsmarydu said:
Well, I just ate the last crappy grilled sammich. I close on the house tomorrow morning, running errands in the afternoon (GET MY DAMN TRUCK WASHED!), then I have a dinner date for steak.
And we're going for lunch at the sushi place on Thursday.........
Click to expand...
Congrats! ....and now you're hooked!
 
Doing a simple spaghetti and meat sauce. Probably one of the first things most males learn to cook. Always feels kind of comforting to make because I’m weird like that.
 
Boone said:
Tell me more! Never made a mousse in my life. So I assume we are talking about raw scallops being puréed? Once the puree is the right consistency, and I’m folding in my crabmeat and/poached shrimp and/or lobster - what then? Is this something I’d then refrigerate for a few hours? What is the finished consistency supposed to be like?
Click to expand...
Raw scallops pureed yes (or fish)

The consistency of the puree should be kind of like thick pudding.

Yes I would refrigerate it for about an hour or two. Egg is optional BTW.

Once it is ready you can stuff fish with it, or you can make sausages out of it, or you can make cakes with panko to pan fry.

The original recipe was for fish and you had to push it through a sieve so I just adapted it and used scallops. More flavor and no sieve...but more expensive
 
Boone said:
Doing a simple spaghetti and meat sauce. Probably one of the first things most males learn to cook. Always feels kind of comforting to make because I’m weird like that.
Click to expand...
I do make a really good spaghetti. I've been taking a pot with me on an annual fishing trip for 40 years. It's just so handy to have 2 ready made dinners and we use it for pizza bagels for lunch as well.
 
Last night's supper - handmade Italian sausage from Boarman's Market in Highland. Nothing too fancy. Cooked a little Sourkraut. A little spicy mustard. Some homemade cole slaw. Very delicious.

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Really happy with this cook last night. Fresh wings from Boarman's. First wing cook of the year. Using the cracked lid method with the bottom damper wide open and the top damper fully closed which enables a complete cook of the wings top to bottom without the need to flip them. Frank's RedHot sauce original mixed with melted butter.

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I can count on one hand the times I've eaten wings...but I'd crush a few of those, they look/sound awesome.
 
Brother Om is a wing fanatic. I've never met anyone who loves them more.
 
Is anyone else a big fan of Capital City Mambo Sauce? I had heard about it on ES by many members years ago...then one day I was driving by my local KFC and it was on the sign...I damn near wrecked myself trying to get over into the right hand lane to make the turn in...and I was absolutely hooked. (They sell the squeeze bottles in grocery stores here now). While I don't eat wings, I put it on chicken breasts that I cook on the Foreman, pork chops, etc.
That shit is magic.
 
Yes - I use it for my "Dovie Burger" recipe which I will post eventually. I haven't used it for wings yet. But I have a bottle of it in the 'fridge right now, half full. :)
 
It's a great dip for shrimp, too. I've lived on the cheap for a while, I like the Gorton's beer battered fish filets, great for those too. Pretty good for a baked potato if you're out of sour cream, butter and a drizzle is great flavor.
 
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