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Shrimp Scampi, ...and what else?
>One addition will really kick the taste up - a single anchovy sauteed in >until it dissolves. Sauteed in...what? |
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Shrimp Scampi, ...and what else?
On Fri, 19 Sep 2014 00:20:32 -0500, Pringles CheezUms
> wrote: > > >One addition will really kick the taste up - a single anchovy sauteed in > >until it dissolves. > > Sauteed in...what? Whatever you're sautéing the rest of the ingredients in. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Shrimp Scampi, ...and what else?
On 9/19/2014 9:23 AM, sf wrote:
> On Fri, 19 Sep 2014 00:20:32 -0500, Pringles CheezUms > > wrote: > >> >>> One addition will really kick the taste up - a single anchovy sauteed in >>> until it dissolves. >> >> Sauteed in...what? > > Whatever you're sautéing the rest of the ingredients in. > > Also consider parsley in porchetta: http://iamafoodblog.com/porchetta-recipe/ Salt Rub 1 TABLESPOON KOSHER SALT 2 TEASPOONS TOASTED FRESH ROSEMARY, CHOPPED 2 TEASPOONS TOASTED FENNEL SEED, CRUSHED 2 TEASPOONS CHILI FLAKES 2 TEASPOONS FRESHLY GROUND BLACK PEPPER ZEST OF 1 LEMON Herb Rub 2 TABLESPOONS ROUGHLY CHOPPED FLAT LEAF PARSLEY 2 TABLESPOONS FRESH ROSEMARY Porchetta PORK TENDERLOIN, AROUND 3 INCHES IN DIAMETER, 1-2 POUNDS 12 INCH SLAB OF SKIN-ON PORK BELLY, SKIN LIGHTLY SCORED |
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Shrimp Scampi, ...and what else?
On Fri, 19 Sep 2014 15:52:11 -0600, Mayo > wrote:
> On 9/19/2014 9:23 AM, sf wrote: > > On Fri, 19 Sep 2014 00:20:32 -0500, Pringles CheezUms > > > wrote: > > > >> > >>> One addition will really kick the taste up - a single anchovy sauteed in > >>> until it dissolves. > >> > >> Sauteed in...what? > > > > Whatever you're sautéing the rest of the ingredients in. > > > > > > Also consider parsley in porchetta: > > http://iamafoodblog.com/porchetta-recipe/ > > Salt Rub > > 1 TABLESPOON KOSHER SALT > 2 TEASPOONS TOASTED FRESH ROSEMARY, CHOPPED > 2 TEASPOONS TOASTED FENNEL SEED, CRUSHED > 2 TEASPOONS CHILI FLAKES > 2 TEASPOONS FRESHLY GROUND BLACK PEPPER > ZEST OF 1 LEMON > Herb Rub > > 2 TABLESPOONS ROUGHLY CHOPPED FLAT LEAF PARSLEY > 2 TABLESPOONS FRESH ROSEMARY > Porchetta > > PORK TENDERLOIN, AROUND 3 INCHES IN DIAMETER, 1-2 POUNDS > 12 INCH SLAB OF SKIN-ON PORK BELLY, SKIN LIGHTLY SCORED Oh, no. That recipe is completely wrong. There is no parsley in porchetta, it should be fresh sage. 1 tablespoon capers, rinsed, pressed dry between towels, and barely chopped 1 teaspoon chopped lemon zest 3 garlic cloves, coarsely chopped About 12 fresh sage leaves, crushed, then coarsely chopped (about 1-1 1/2 teaspoons, packed) A leafy sprig or two of fresh rosemary, leaves stripped and crushed (about 2 teaspoons, packed) 2 teaspoons fennel seeds, barely crushed 1 - 1 1/2 teaspoons freshly cracked black pepper  -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Shrimp Scampi, ...and what else?
On 9/19/2014 4:13 PM, sf wrote:
> On Fri, 19 Sep 2014 15:52:11 -0600, Mayo > wrote: > >> On 9/19/2014 9:23 AM, sf wrote: >>> On Fri, 19 Sep 2014 00:20:32 -0500, Pringles CheezUms >>> > wrote: >>> >>>> >>>>> One addition will really kick the taste up - a single anchovy sauteed in >>>>> until it dissolves. >>>> >>>> Sauteed in...what? >>> >>> Whatever you're sautéing the rest of the ingredients in. >>> >>> >> >> Also consider parsley in porchetta: >> >> http://iamafoodblog.com/porchetta-recipe/ >> >> Salt Rub >> >> 1 TABLESPOON KOSHER SALT >> 2 TEASPOONS TOASTED FRESH ROSEMARY, CHOPPED >> 2 TEASPOONS TOASTED FENNEL SEED, CRUSHED >> 2 TEASPOONS CHILI FLAKES >> 2 TEASPOONS FRESHLY GROUND BLACK PEPPER >> ZEST OF 1 LEMON >> Herb Rub >> >> 2 TABLESPOONS ROUGHLY CHOPPED FLAT LEAF PARSLEY >> 2 TABLESPOONS FRESH ROSEMARY >> Porchetta >> >> PORK TENDERLOIN, AROUND 3 INCHES IN DIAMETER, 1-2 POUNDS >> 12 INCH SLAB OF SKIN-ON PORK BELLY, SKIN LIGHTLY SCORED > > Oh, no. That recipe is completely wrong. There is no parsley in > porchetta, it should be fresh sage. > > 1 tablespoon capers, rinsed, pressed dry between towels, and barely > chopped > 1 teaspoon chopped lemon zest > 3 garlic cloves, coarsely chopped > About 12 fresh sage leaves, crushed, then coarsely chopped (about 1-1 > 1/2 teaspoons, packed) > A leafy sprig or two of fresh rosemary, leaves stripped and crushed > (about 2 teaspoons, packed) > 2 teaspoons fennel seeds, barely crushed > 1 - 1 1/2 teaspoons freshly cracked black pepper > > > > > I yield to a superior recipe! Do you ever make saltimboca? |
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Shrimp Scampi, ...and what else?
On Fri, 19 Sep 2014 16:25:59 -0600, Mayo > wrote:
> On 9/19/2014 4:13 PM, sf wrote: > > On Fri, 19 Sep 2014 15:52:11 -0600, Mayo > wrote: > > > >> On 9/19/2014 9:23 AM, sf wrote: > >>> On Fri, 19 Sep 2014 00:20:32 -0500, Pringles CheezUms > >>> > wrote: > >>> > >>>> > >>>>> One addition will really kick the taste up - a single anchovy sauteed in > >>>>> until it dissolves. > >>>> > >>>> Sauteed in...what? > >>> > >>> Whatever you're sautéing the rest of the ingredients in. > >>> > >>> > >> > >> Also consider parsley in porchetta: > >> > >> http://iamafoodblog.com/porchetta-recipe/ > >> > >> Salt Rub > >> > >> 1 TABLESPOON KOSHER SALT > >> 2 TEASPOONS TOASTED FRESH ROSEMARY, CHOPPED > >> 2 TEASPOONS TOASTED FENNEL SEED, CRUSHED > >> 2 TEASPOONS CHILI FLAKES > >> 2 TEASPOONS FRESHLY GROUND BLACK PEPPER > >> ZEST OF 1 LEMON > >> Herb Rub > >> > >> 2 TABLESPOONS ROUGHLY CHOPPED FLAT LEAF PARSLEY > >> 2 TABLESPOONS FRESH ROSEMARY > >> Porchetta > >> > >> PORK TENDERLOIN, AROUND 3 INCHES IN DIAMETER, 1-2 POUNDS > >> 12 INCH SLAB OF SKIN-ON PORK BELLY, SKIN LIGHTLY SCORED > > > > Oh, no. That recipe is completely wrong. There is no parsley in > > porchetta, it should be fresh sage. > > > > 1 tablespoon capers, rinsed, pressed dry between towels, and barely > > chopped > > 1 teaspoon chopped lemon zest > > 3 garlic cloves, coarsely chopped > > About 12 fresh sage leaves, crushed, then coarsely chopped (about 1-1 > > 1/2 teaspoons, packed) > > A leafy sprig or two of fresh rosemary, leaves stripped and crushed > > (about 2 teaspoons, packed) > > 2 teaspoons fennel seeds, barely crushed > > 1 - 1 1/2 teaspoons freshly cracked black pepper > > > > > > > > > > > I yield to a superior recipe! > > Do you ever make saltimboca? Yes (chicken, not veal)! It's quick, easy and delicious. Please don't succumb to those stupid rolled versions. I grow pineapple sage, which is a superior variety if you can find it. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Shrimp Scampi, ...and what else?
On 9/19/2014 6:56 PM, sf wrote:
> On Fri, 19 Sep 2014 16:25:59 -0600, Mayo > wrote: > >> On 9/19/2014 4:13 PM, sf wrote: >>> On Fri, 19 Sep 2014 15:52:11 -0600, Mayo > wrote: >>> >>>> On 9/19/2014 9:23 AM, sf wrote: >>>>> On Fri, 19 Sep 2014 00:20:32 -0500, Pringles CheezUms >>>>> > wrote: >>>>> >>>>>> >>>>>>> One addition will really kick the taste up - a single anchovy sauteed in >>>>>>> until it dissolves. >>>>>> >>>>>> Sauteed in...what? >>>>> >>>>> Whatever you're sautéing the rest of the ingredients in. >>>>> >>>>> >>>> >>>> Also consider parsley in porchetta: >>>> >>>> http://iamafoodblog.com/porchetta-recipe/ >>>> >>>> Salt Rub >>>> >>>> 1 TABLESPOON KOSHER SALT >>>> 2 TEASPOONS TOASTED FRESH ROSEMARY, CHOPPED >>>> 2 TEASPOONS TOASTED FENNEL SEED, CRUSHED >>>> 2 TEASPOONS CHILI FLAKES >>>> 2 TEASPOONS FRESHLY GROUND BLACK PEPPER >>>> ZEST OF 1 LEMON >>>> Herb Rub >>>> >>>> 2 TABLESPOONS ROUGHLY CHOPPED FLAT LEAF PARSLEY >>>> 2 TABLESPOONS FRESH ROSEMARY >>>> Porchetta >>>> >>>> PORK TENDERLOIN, AROUND 3 INCHES IN DIAMETER, 1-2 POUNDS >>>> 12 INCH SLAB OF SKIN-ON PORK BELLY, SKIN LIGHTLY SCORED >>> >>> Oh, no. That recipe is completely wrong. There is no parsley in >>> porchetta, it should be fresh sage. >>> >>> 1 tablespoon capers, rinsed, pressed dry between towels, and barely >>> chopped >>> 1 teaspoon chopped lemon zest >>> 3 garlic cloves, coarsely chopped >>> About 12 fresh sage leaves, crushed, then coarsely chopped (about 1-1 >>> 1/2 teaspoons, packed) >>> A leafy sprig or two of fresh rosemary, leaves stripped and crushed >>> (about 2 teaspoons, packed) >>> 2 teaspoons fennel seeds, barely crushed >>> 1 - 1 1/2 teaspoons freshly cracked black pepper >>> >>> >>> >>> >>> >> I yield to a superior recipe! >> >> Do you ever make saltimboca? > > Yes (chicken, not veal)! It's quick, easy and delicious. Please > don't succumb to those stupid rolled versions. No chance. We do chicken cutlets also and sometimes just pork loin, tenderized. Not much interest in veal here. > I grow pineapple sage, which is a superior variety if you can find it. > > I can look, and it's fantastic that you grow your own. But really I had a hunch you might. |
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