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#12
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When Shrimp's on Sale!
On Wed, 1 May 2019 18:12:56 -0700 (PDT), Its Me wrote:
On Wednesday, May 1, 2019 at 8:07:37 PM UTC-4, John H wrote: On Wed, 1 May 2019 16:37:52 -0700 (PDT), Its Me wrote: On Tuesday, April 30, 2019 at 11:49:30 AM UTC-4, John H wrote: On Tue, 30 Apr 2019 11:38:33 -0400, wrote: On Tue, 30 Apr 2019 05:49:56 -0400, John H. wrote: On Mon, 29 Apr 2019 21:34:29 -0400, wrote: On Mon, 29 Apr 2019 21:03:10 -0400, John H. wrote: On Mon, 29 Apr 2019 19:15:57 -0400, wrote: On Mon, 29 Apr 2019 15:24:15 -0400, John H. wrote: On Mon, 29 Apr 2019 15:15:53 -0400, wrote: On Mon, 29 Apr 2019 14:15:23 -0400, John H. wrote: I like the big 16-20 shrimp for this. Peel 'em, cut 'em in half and go for it. Might not be good for you, but it's good! Shrimp Scampi with Linguini Ingredients " 1 pound linguini " 4 tablespoons butter " 4 tablespoons extra-virgin olive oil, plus more for drizzling " 2 shallots, finely diced " 2 cloves garlic, minced (or a lot more!) " Pinch red pepper flakes, optional " 1 pound shrimp, peeled and deveined " Kosher salt and freshly ground black pepper " 1/2 cup dry white wine (Sauvignon Blanc does the trick) " Juice of 1 lemon " 1/4 cup finely chopped parsley leaves Directions For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. I did something like that a few days ago. I throw in a couple shakes of italian seasoning. I like angel hair tossed in butter, thyme and garlic but that may just be me. I do spaghetti that way often. Lots of garlic, oregano and butter. I'm more an oregano type than thyme. I've got some oregano growing. Might have to plant me an herb garden. I guess that is why we cook. We get things the way we like them ;-) I just did a baked Ziti Saturday and I still have some left over I am picking my way through. Made a Caesar salad tonight with some of the leftover chicken from last night. We had company for the past few days. I did a fresh picnic and yesterday some pulled chicken on the Treager. Came out very good. I still spin up chickens on the rotisserie. They are basically like the ones you get at Costco, just fresher (5 minutes from spit to table). I can also play around with rubs and spices. I'll spatchcock it and throw it on the Traeger. Low and slow for a couple hours. Comes out good. I do that if I am cooking it in the oven but they do fine on the spit whole. I can't do the spit thing any more. Did a lot of turkeys that way on the charcoal Weber, but trashed the Weber a few weeks ago. Spatchcock turkeys on the Traeger also. I love smoked turkeys and chickens, but the turkeys especially can have rubbery skin and are a bit unevenly cooked. Other than the pellet grill, I bought one of these: http://lionbbq.com/grills-l75000 I had a nice Weber gas grill and it was great, but in the 10+ years I had it I replaced the grates and flavor bars due to them rusting away even though it was always covered. Last thing was the cart rusted away and the legs/casters were falling apart. The Lion is completely stainless with a lifetime warranty. I'd never had a rotisserie until the Lion, and I love it. Chickens and whole turkey breast are awesome! Also picked up one of the smoker tubes you and Tim were talking about. I cold smoked some cheddar and pepper jack cheese last weekend. It will be ready for eating weekend after next. I hope to get in one more cold smoke before our weather gets too hot, and then I'll have to wait until fall. I had to sample it. It's already good! There's a trick to getting crispier skin. Have to jack the temp way up for a few minutes at the end of the cook, I believe. I'll be giving that cold smoking a try with some Gouda I brought back from Gouda, Holland. From the Traeger site: "When ready to cook, set the Traeger to 225? and preheat, lid closed for 15 minutes. Place the turkey in a roasting pan and place directly on the grill grate. Cook until the internal temperature reaches 100-110F. Increase the temperature on the grill to 350F and continue to cook until an instant read thermometer registers 160F when inserted in the thickest part of the breast, about 3 to 4 hours total cook time. Turkey will continue to cook once taken off grill to reach a final temperature of 165F in the breast." The higher temp will crisp up the skin. Yeah, it's just that I'm usually doing other things at the same time that doesn't want or need the high temp. With the smoke tube and rotisserie, I think I can get the best of both worlds for the birds. That rotisserie with the infrared burner on the back wall of the grill is the bomb! I rotisseried turkeys on the charcoal Weber after my kids bought me the setup for Christmas one year. That became the standard fare for Thanksgiving and Christmas, although a bit more work than doing it on a gas grill. |
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#13
posted to rec.boats
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When Shrimp's on Sale!
On Thu, 2 May 2019 03:29:42 -0000 (UTC), Bill wrote:
wrote: On Wed, 01 May 2019 20:07:37 -0400, John H. wrote: On Wed, 1 May 2019 16:37:52 -0700 (PDT), Its Me wrote: On Tuesday, April 30, 2019 at 11:49:30 AM UTC-4, John H wrote: On Tue, 30 Apr 2019 11:38:33 -0400, wrote: On Tue, 30 Apr 2019 05:49:56 -0400, John H. wrote: On Mon, 29 Apr 2019 21:34:29 -0400, wrote: On Mon, 29 Apr 2019 21:03:10 -0400, John H. wrote: On Mon, 29 Apr 2019 19:15:57 -0400, wrote: On Mon, 29 Apr 2019 15:24:15 -0400, John H. wrote: On Mon, 29 Apr 2019 15:15:53 -0400, wrote: On Mon, 29 Apr 2019 14:15:23 -0400, John H. wrote: I like the big 16-20 shrimp for this. Peel 'em, cut 'em in half and go for it. Might not be good for you, but it's good! Shrimp Scampi with Linguini Ingredients " 1 pound linguini " 4 tablespoons butter " 4 tablespoons extra-virgin olive oil, plus more for drizzling " 2 shallots, finely diced " 2 cloves garlic, minced (or a lot more!) " Pinch red pepper flakes, optional " 1 pound shrimp, peeled and deveined " Kosher salt and freshly ground black pepper " 1/2 cup dry white wine (Sauvignon Blanc does the trick) " Juice of 1 lemon " 1/4 cup finely chopped parsley leaves Directions For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. I did something like that a few days ago. I throw in a couple shakes of italian seasoning. I like angel hair tossed in butter, thyme and garlic but that may just be me. I do spaghetti that way often. Lots of garlic, oregano and butter. I'm more an oregano type than thyme. I've got some oregano growing. Might have to plant me an herb garden. I guess that is why we cook. We get things the way we like them ;-) I just did a baked Ziti Saturday and I still have some left over I am picking my way through. Made a Caesar salad tonight with some of the leftover chicken from last night. We had company for the past few days. I did a fresh picnic and yesterday some pulled chicken on the Treager. Came out very good. I still spin up chickens on the rotisserie. They are basically like the ones you get at Costco, just fresher (5 minutes from spit to table). I can also play around with rubs and spices. I'll spatchcock it and throw it on the Traeger. Low and slow for a couple hours. Comes out good. I do that if I am cooking it in the oven but they do fine on the spit whole. I can't do the spit thing any more. Did a lot of turkeys that way on the charcoal Weber, but trashed the Weber a few weeks ago. Spatchcock turkeys on the Traeger also. I love smoked turkeys and chickens, but the turkeys especially can have rubbery skin and are a bit unevenly cooked. Other than the pellet grill, I bought one of these: http://lionbbq.com/grills-l75000 I had a nice Weber gas grill and it was great, but in the 10+ years I had it I replaced the grates and flavor bars due to them rusting away even though it was always covered. Last thing was the cart rusted away and the legs/casters were falling apart. The Lion is completely stainless with a lifetime warranty. I'd never had a rotisserie until the Lion, and I love it. Chickens and whole turkey breast are awesome! Also picked up one of the smoker tubes you and Tim were talking about. I cold smoked some cheddar and pepper jack cheese last weekend. It will be ready for eating weekend after next. I hope to get in one more cold smoke before our weather gets too hot, and then I'll have to wait until fall. I had to sample it. It's already good! There's a trick to getting crispier skin. Have to jack the temp way up for a few minutes at the end of the cook, I believe. I'll be giving that cold smoking a try with some Gouda I brought back from Gouda, Holland. From the Traeger site: "When ready to cook, set the Traeger to 225? and preheat, lid closed for 15 minutes. Place the turkey in a roasting pan and place directly on the grill grate. Cook until the internal temperature reaches 100-110F. Increase the temperature on the grill to 350F and continue to cook until an instant read thermometer registers 160F when inserted in the thickest part of the breast, about 3 to 4 hours total cook time. Turkey will continue to cook once taken off grill to reach a final temperature of 165F in the breast." The higher temp will crisp up the skin. I do that on the rotisserie. Use to have a couple different bbq that had rotisserie. Cheap Q’s. Works great. Seems as if the Treager does very moist fowl. That's the best thing about the pellet grill. Low and slow makes for a nice, moist bird, especially if they're spatchcocked. |
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#14
posted to rec.boats
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When Shrimp's on Sale!
wrote:
On Thu, 2 May 2019 03:29:42 -0000 (UTC), Bill wrote: wrote: On Wed, 01 May 2019 20:07:37 -0400, John H. wrote: On Wed, 1 May 2019 16:37:52 -0700 (PDT), Its Me wrote: On Tuesday, April 30, 2019 at 11:49:30 AM UTC-4, John H wrote: On Tue, 30 Apr 2019 11:38:33 -0400, wrote: On Tue, 30 Apr 2019 05:49:56 -0400, John H. wrote: On Mon, 29 Apr 2019 21:34:29 -0400, wrote: On Mon, 29 Apr 2019 21:03:10 -0400, John H. wrote: On Mon, 29 Apr 2019 19:15:57 -0400, wrote: On Mon, 29 Apr 2019 15:24:15 -0400, John H. wrote: On Mon, 29 Apr 2019 15:15:53 -0400, wrote: On Mon, 29 Apr 2019 14:15:23 -0400, John H. wrote: I like the big 16-20 shrimp for this. Peel 'em, cut 'em in half and go for it. Might not be good for you, but it's good! Shrimp Scampi with Linguini Ingredients " 1 pound linguini " 4 tablespoons butter " 4 tablespoons extra-virgin olive oil, plus more for drizzling " 2 shallots, finely diced " 2 cloves garlic, minced (or a lot more!) " Pinch red pepper flakes, optional " 1 pound shrimp, peeled and deveined " Kosher salt and freshly ground black pepper " 1/2 cup dry white wine (Sauvignon Blanc does the trick) " Juice of 1 lemon " 1/4 cup finely chopped parsley leaves Directions For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. I did something like that a few days ago. I throw in a couple shakes of italian seasoning. I like angel hair tossed in butter, thyme and garlic but that may just be me. I do spaghetti that way often. Lots of garlic, oregano and butter. I'm more an oregano type than thyme. I've got some oregano growing. Might have to plant me an herb garden. I guess that is why we cook. We get things the way we like them ;-) I just did a baked Ziti Saturday and I still have some left over I am picking my way through. Made a Caesar salad tonight with some of the leftover chicken from last night. We had company for the past few days. I did a fresh picnic and yesterday some pulled chicken on the Treager. Came out very good. I still spin up chickens on the rotisserie. They are basically like the ones you get at Costco, just fresher (5 minutes from spit to table). I can also play around with rubs and spices. I'll spatchcock it and throw it on the Traeger. Low and slow for a couple hours. Comes out good. I do that if I am cooking it in the oven but they do fine on the spit whole. I can't do the spit thing any more. Did a lot of turkeys that way on the charcoal Weber, but trashed the Weber a few weeks ago. Spatchcock turkeys on the Traeger also. I love smoked turkeys and chickens, but the turkeys especially can have rubbery skin and are a bit unevenly cooked. Other than the pellet grill, I bought one of these: http://lionbbq.com/grills-l75000 I had a nice Weber gas grill and it was great, but in the 10+ years I had it I replaced the grates and flavor bars due to them rusting away even though it was always covered. Last thing was the cart rusted away and the legs/casters were falling apart. The Lion is completely stainless with a lifetime warranty. I'd never had a rotisserie until the Lion, and I love it. Chickens and whole turkey breast are awesome! Also picked up one of the smoker tubes you and Tim were talking about. I cold smoked some cheddar and pepper jack cheese last weekend. It will be ready for eating weekend after next. I hope to get in one more cold smoke before our weather gets too hot, and then I'll have to wait until fall. I had to sample it. It's already good! There's a trick to getting crispier skin. Have to jack the temp way up for a few minutes at the end of the cook, I believe. I'll be giving that cold smoking a try with some Gouda I brought back from Gouda, Holland. From the Traeger site: "When ready to cook, set the Traeger to 225? and preheat, lid closed for 15 minutes. Place the turkey in a roasting pan and place directly on the grill grate. Cook until the internal temperature reaches 100-110F. Increase the temperature on the grill to 350F and continue to cook until an instant read thermometer registers 160F when inserted in the thickest part of the breast, about 3 to 4 hours total cook time. Turkey will continue to cook once taken off grill to reach a final temperature of 165F in the breast." The higher temp will crisp up the skin. I do that on the rotisserie. Use to have a couple different bbq that had rotisserie. Cheap Q’s. Works great. Seems as if the Treager does very moist fowl. The rotisserie is really only good if you have the back burner, particularly with chicken. I had a cheap charcoal que, that did fantastic turkey on the rotisserie. Big charcoal tray and a 1/2 hood. My last gas one had the back burner. Cooked well, but probably not as good tasting turkey as the old cheap charcoal grill. |
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