How To make Mock Lobster Flemish Style
1 lb Monk fish fillets
1 Bottle beer (use Duvel, if
-you can afford it) 1/2 c Water
1 sm Onion, quartered
1 sm Celery stalk with top, cut
-in chunks 1/2 ts Salt
1/4 ts Thyme
2 tb Butter
2 tb Flour
1/4 c Cream
1 Egg yolk
1/2 c Shredded Edam or Gruyere
The main ingredient in this dish in monk fish, which has a taste and texture similar to lobster. Served in scallop shells or ramekins, it makes a delectable fish course during a multiple-course dinner. Cut fish fillets in half lengthwise, then cut each section into 3/4 inch slices. In a large saucepan, place beer, water, onion, celery, salt, and thyme. Heat to boiling. Add fish, cover, and simmer 4 minutes, or until fish flakes. Remove fish with a slotted spoon. Drain well on paper towels. Boil stock 10 minutes to reduce. Strain.
In another saucepan, melt the butter. Stir in flour. Add 3/4 cup strained stock and the cream. Cook, stirring frequently, until thickened. Add a little hot mixture to egg yolk and return to pan. Cook slowly, stirring, for 1-2 minutes. Remove from heat and adjust seasonings. Gently combine fish and sauce. Spoon into scallop shells or individual ramekins. Sprinkle with cheese. Broil 2 minutes or just until tops are lightly browned. Makes 6 appetizer servings. From the files of Al Rice, North Pole Alaska. Feb 1994
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Author Talk with Mike Urban: Unique Eats and Eateries In Connecticut
From hot dogs to haute cuisine, Connecticut boasts an impressive array of tempting delicacies for every taste and budget. Hot, buttered lobster rolls, steamed cheeseburgers, and coal-fired New Haven-style pizza are just a few of the delights that await adventurous foodies in the Nutmeg State. With Unique Eats and Eateries of Connecticut as your guide, you’ll find a new place to try on every page and get the stories behind the food too. Bask in the warmth of the Connecticut shore at Abbott’s Lobster in the Rough, where three generations of the Mears family slow steam and serve lobsters on sunny picnic tables along the waterfront. Find out why O’Rourke’s Diner in Middletown was supported by its community and the Wesleyan students who love it after a devastating fire threatened to put them out of business in 2006. Local writer Mike Urban takes you on a tour around this culinary wonderland to explore eats and eateries that are both familiar and exotic. Enjoy a fascinating overview of Connecticut’s most unique, unusual, and enjoyable food spots where there’s a delightful culinary revelation around every corner.
Mike Urban is an award-winning food and travel writer and the author of four books on New England cuisine: Clam Shacks, Lobster Shacks, The New England Diner Cookbook and The New England Seafood Markets Cookbook. He is a regular writer for Yankee magazine, contributing more than 25 food articles over the past six years.
Mom ate baby sugar glider alive
Sugar gliders are social animals and they usually live in colonies. But yesterday, the baby was attacked by another glider and had injured its jaw. My mom had separated the mom and her babies into another solitary cage. But the baby couldn’t make it. It was alive today with a broken jaw and a few bite marks on its arm and leg. But the mom ate her baby. Maybe its the animal instinct. She knew her baby couldn’t survive. If you guys could give me some useful advices, it would be really nice.
Andrew Clarke and Daniel Watkins's Coal Roast Leeks
This creative veggie dish from Acme Fire Cult founders Andrew Clarke and Daniel Watkins uses live fire to add smoky, charred flavours to leeks, before serving them alongside a rich pistachio romesco sauce and creamy tofu whip.
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Crab Salade Recipe (Surimi)
How do you make imitation crab salad? With a mixture of celery, mayonnaise, paprika, dill and imitation crab meat.
I know it sounds a bit odd to mix seafood and mayonnaise but it is a classic preparation you find in tuna salad, on lobster rolls and even chicken salad. Protein and mayonnaise are fast friends in these salads.
What kind of crab am I using in this crab salad recipe? I am using imitation crab meat, sometimes referred to as krab or krab meat. Don’t think that even though it isn’t actual crab meat that this isn’t still actual seafood. This is actually why many people refer to the salad as Seafood Salad.
Well for the ingredients:
Paprika (The red , yellow and green) chopped
Onions
Celery(optional)
Mayonnaise
Mustard
Lemon
Vinegar
Salt and pepper to taste
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How to Make Snack Sushi from Steven Universe
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