http://foodtease.com/2009/09/cooking-with-dr-pepper
Before he met me, David received all of his hydration through Dr Pepper. He has since broadened his horizons, however, leftover traces of the obsession — such as his Cooking with Dr Pepper cookbook — still pop up now and then. Up until this weekend I had avoided opening this monstrosity, but since we are now living in the birthplace of Dr Pepper (Texas duh), it occurred to me: why fight it? Here is our amended recipe for Dr Pepper Stuffed Mushrooms. Dr Pepper Stuffed Mushrooms
3 6-oz cans large mushroom crowns 8 large mushrooms, stems removed, caps left intact
1/2 cup bread crumbs 2 tbsp dry bread crumbs (I used panko because that’s what we had lying around)
1/3 cup Dr Pepper
1 4.5-oz can deviled ham 1/2 cup ham, cubed (I used the kind that you need to cook)
2 tbsp butter
olive oil
2 tbsp onion, finely chopped 1 scallion, minced
1/2 tsp Worcestershire sauce
3 garlic cloves, minced
1/2 tsp seasoned salt salt (might not be necessary depending on your ham)
Preheat your broiler and brush the mushrooms with olive oil. Set aside.
Heat the butter in the skillet and saute the garlic and scallion briefly.
Add the ham and brown.
Sprinkle in the worcestershire sauce and then pour in the Dr Pepper.
Cook until almost completely reduced.
Stir in the bread crumbs. Season if necessary.
Spoon into the mushroom caps.
Place on a pan and then broil for about 10 to 15 minutes until the mushrooms look kinda wet-ish.
Duration : 0:6:33
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McDonald’s Filet-O-Fish sandwich use? It’s the Hoki Fish. It is a bad-looking fish, but very delicious. McDonald’s alone used roughly 15 million pounds of Hoki Fish each year.The Hoki Fish is common on the waters of New Zealand.However, New Zealand has slashed the allowable catch in steps, from about 275,000 tons in 2000 and 2001 to about 100,000 tons in 2007 and 2008 — a decline of nearly two-thirds, due to overfishing.Gary Johnson, McDonalds senior director of global purchasing, said hoki use was down recently to about 11 million pounds annually from roughly 15 million pounds. He noted that McDonalds also used other whitefish for its Filet-O-Fish sandwiches.
Duration : 0:0:47
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Delicious and delectable, Silver Shell Gourmet Seafood 8 Lobster Tails – 32 oz. Total brings wild caught Maine lobster directly to your door. Because these lobster tails are specially processed,…
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Emeril’s Taste of New Orleans Seafood ComboDelight in the distinctive flavors of “The Big Easy” without leaving your home. Creole seasonings combine with chunks of savory seafood in this…
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Click here NOW! http://www.jointoplevelposition.com
A crayfish goes for a walk at Wagg Creek Pond, in North Vancouver.
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Not too many ingredients.
Marinated Grilled Shrimp SERVES 6
INGREDIENTS
* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers
DIRECTIONS
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
OR
Firecracker Grilled Alaska Salmon SERVES 8
INGREDIENTS
* 8 (4 ounce) fillets salmon
* 1/2 cup peanut oil
* 4 tablespoons soy sauce
* 4 tablespoons balsamic vinegar
* 4 tablespoons green onions, chopped
* 3 teaspoons brown sugar
* 2 cloves garlic, minced
* 1 1/2 teaspoons ground ginger
* 2 teaspoons crushed red pepper flakes
* 1 teaspoon sesame oil
* 1/2 teaspoon salt
DIRECTIONS
1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
OR
Cioppino SERVES 4
INGREDIENTS
* 3 tablespoons and 2 teaspoons butter
* 5/8 onions, chopped
* 5/8 clove garlic, minced
* 1/3 bunch fresh parsley, chopped
* 5/8 (14.5 ounce) can stewed tomatoes
* 5/8 (14.5 ounce) can chicken broth
* 5/8 bay leaves
* 1 teaspoon dried basil
* 1/8 teaspoon dried thyme
* 1/8 teaspoon dried oregano
* 1/4 cup and 1 tablespoon water
* 1/3 cup and 2 tablespoons white wine
* 7 ounces large shrimp – peeled and deveined
* 7 ounces bay scallops
* 5-1/2 small clams
* 5-1/2 mussels, cleaned and debearded
* 1/3 cup and 2 tablespoons crabmeat
* 7 ounces cod fillets, cubed
DIRECTIONS
1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
OR
Cajun Crawfish and Shrimp Etouffe SERVES 6
INGREDIENTS
* 1/3 cup vegetable oil
* 1/4 cup all-purpose flour
* 1 small green bell pepper, diced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 stalks celery, diced
* 2 fresh tomatoes, chopped
* 2 tablespoons Louisiana-style hot sauce
* 1/3 teaspoon ground cayenne pepper (optional)
* 2 tablespoons seafood seasoning
* 1/2 teaspoon ground black pepper
* 1 cup fish stock
* 1 pound crawfish tails
* 1 pound medium shrimp – peeled and deveined
DIRECTIONS
1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or ‘Roux’. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
