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audreyh1 · 03-17-2019, 08:49 PM

We have several special dishes.

But probably our biggest celebration meal at home is king crab and drawn butter (gee) often with sautéed spinach and corn on the cob. And champagne/sparkling wine, or Sancerre to drink.

Lamb shanks braised in tomato sauce with saffron risotto and a Tempranillo to drink with it is another favorite. Or really several lamb dishes - grilled rack of lamb or grilled lamb loin chops, roasted potatoes or butternut squash, roasted asparagus, also with Spanish red wine.

big-papa · 03-18-2019, 05:44 AM

Quote:

Originally Posted by audreyh1

I always enjoy Cioppino. I first make a fish stock out of red snapper heads. I've usually made a gallon when the fish heads are available and frozen in it quarts for later use.

Hope you put saffron in your Cioppino.......

Reminds me of a story my wife likes to tell. She was living in Florida at the time and was making some fish stock out of fish heads. Smell was getting a little strong so she slid the patio door open and got back to work. Dusk happened and she started hearing a noise. She looked out on to the patio and there were about 50 pairs of glowing eyes - all meowing. Some were climbing the screen on the patio door. Man, that must have been some smelly stock!

Badger · 03-18-2019, 06:26 AM

Quote:

Originally Posted by aja8888

Lobster...period.

+1 with steamer clams and a good chocolate stout.

Cheers!

EarlyBirdly · 03-18-2019, 06:57 AM

Oven Braised "Whatever"- (Fool-proof and easy w/ five minute prep. time)
-------------------------

- 2-3 lbs. of any meat

- Any vegetables you desire

- Any seasonings you enjoy

- Any sauce/liquid you prefer. Enough to come halfway up the side of the meat.

- Place in Dutch Oven, cover top with tin foil to make a tight seal and cover with lid.

- Bake at 350 for 1 hour/ Turn oven to 200 and bake for one additional hour.

- DO NOT open oven door /do not peek /do not stir.

EAT!

Tonight's version - Beef Short Ribs -Sloppy Joe Sauce -A Little Beer-Onions-Carrots-Salt-Pepper-Italian seasoning.

Whatever you cook, it will drive you a bit crazy after the first hour because the house will smell WAY to good...Hence, the DO NOT DISTURB caveat.

REWahoo · 03-18-2019, 06:58 AM

Quote:

Originally Posted by EarlyBirdly

test

Did you pass?

EarlyBirdly · 03-18-2019, 07:21 AM

No...But I got a Trophy, a Gold Star, and a Certificate of Accomplishment for "Participation".

So, I have that going for me. Which is NICE.

Scuba · 03-18-2019, 09:47 PM

Quote:

Originally Posted by EarlyBirdly

No...But I got a Trophy, a Gold Star, and a Certificate of Accomplishment for "Participation".

So, I have that going for me. Which is NICE.

[emoji23]

NW-Bound · 03-18-2019, 10:05 PM

Quote:

Originally Posted by big-papa

Reminds me of a story my wife likes to tell. She was living in Florida at the time and was making some fish stock out of fish heads. Smell was getting a little strong so she slid the patio door open and got back to work. Dusk happened and she started hearing a noise. She looked out on to the patio and there were about 50 pairs of glowing eyes - all meowing. Some were climbing the screen on the patio door. Man, that must have been some smelly stock!

I do not use fish stock in Cioppino. The seafood aroma from the crab, shrimp, shellfish, and fish fillet is enough.

audreyh1 · 03-18-2019, 10:23 PM

The fish/seafood stock combined with white wine, saffron fennel bulb and tomatoes is what makes Ciopinno IMO.

Eagle43 · 03-19-2019, 10:32 AM

Quote:

Originally Posted by Rustic23

Shrimp and Grits! It includes shrimp, bacon, spinach, mushrooms, shallots, garlic, heavy cream, butter, over smoked gouda cheese grits. Not on any diet list!

+1

HFWR · 03-19-2019, 10:58 AM

The bologna needs to be fried just so, then add the finest American cheese-like substance...

Sarah in SC · 03-19-2019, 12:59 PM

Quote:

Originally Posted by HFWR

The bologna needs to be fried just so, then add the finest American cheese-like substance...

But do you notch the baloney so it lays flat?
Asking the real questions here...

aja8888 · 03-19-2019, 01:43 PM

No one has mentioned Spam yet?

NW-Bound · 03-19-2019, 01:51 PM

If you eat baloney for lunch and Spam for dinner everyday, it's not a special meal, is it?

Fireup2020 · 03-19-2019, 01:54 PM

Quote:

Originally Posted by NW-Bound

For me, Cioppino with Dungeness crab, colossal shrimp, green mussels, fish like mahi-mahi or rock fish, squid.

Come to think of it, I have not had this for a while. Better do it soon while the weather is still cool to eat this heavenly chowder.

See photo from Wikipedia.

By the way, this is one of the first dishes I made when I self-taught cooking, back when I was perhaps 35. The other dish was Cajun blackened fish.

PS. I always start mine with mirepoix stewed for a couple of hours to form a thick sauce with a chicken stock and white wine, before tomato is added. The seafood is added at the end, and has to be timed just right to avoid overcooking.

OMG - my mouth watered reading this! The picture didn't hurt either! YUM!!

NW-Bound · 03-19-2019, 02:11 PM

I first ate Cioppino at the restaurant on top of the Seattle Space Needle, in our honeymoon trip in 1980.

Many years later, in the 90s, I happened to see a photo of this dish on the cover page of Sunset magazine, and it brought back memory. I decided to make it myself. This or Cajun blackened fish was the first time I ever tried cooking myself, not counting boiling eggs or making instant ramen noodles.

When I served the above 2 dishes that I made myself, people ate it up. And I have been cooking since.

pb4uski · 03-19-2019, 02:20 PM

Quote:

Originally Posted by aja8888

No one has mentioned Spam yet?

Heck, there has only been one mention of bacon!

Actually, we're having a belated St. Patrick's Day corned beef and cabbage boiled dinner tonight.... it's in the crock pot (one of man's greatest inventions by the way) now... I need to add the cabbage in 10 minutes... Alexa will remind me.