Was watching early a.m. TV and Martina McBride has or had a cooking show. Ok but potato salad with mashed potatoes? It’s pretty tasty it turns out with a tweak or two. I did not use much sugar and forgot the celery. I had Famous Dave’s Hot pickle relish that is sweet as well. Since I had ribs on the menu today, I did a little experimenting with some recipes. Added jalapeños to my corn casserole and used mashed spuds for the potato Salad. Rather than rewrite the recipe, here’s the link:
https://www.foodnetwork.com/recipes/dads-mashed-potato-salad-5515507
Great stuff. Corn Casserole? You know this one with spaghetti and velveeta? Just add a handful of pickled jalapeños for a little bite and interest. Yum.
Theotokos
Most Holy Theotokos, pray for us...
Wednesday, January 1, 2020
A Recipe Worth Repeating....
https://icxcpainter.blogspot.com/2017/01/champagne-shrimp-bisque-when-you-dont.html
Two years ago I posted this recipe that we had at the Fangman’s on New Years. This year we entertained our buddies, Mike and Cindy Baumer and I made this bisque to start the meal. What a pleasure it was and I followed the original recipe with a few minor exceptions.
Firstly, I again made my own stock using shrimp shells, onion, carrot and celery with a half head of garlic. I seasoned it and set it aside, tasting to make sure I liked it. I added a teaspoon of Fish sauce and a tablespoon of Better Than Bullion's Lobster base before being satisfied.
The day of serving I made the rest of the soup, making the portion larger as we had some additional guests. It was smooth and velvety with small bits of shallot and large chunks of shrimp. I added a tablespoon of tomato paste, mostly for color but it made a subtle variation in taste that was very pleasing.
Lastly, after heating the bisque, I added the cream, then the champagne. Exquisite flavors, just enough salt, creamy and smooth and simply unctuous. The Champagne made all the difference, topped with fresh chives, it was a triumph. Delicious!
Two years ago I posted this recipe that we had at the Fangman’s on New Years. This year we entertained our buddies, Mike and Cindy Baumer and I made this bisque to start the meal. What a pleasure it was and I followed the original recipe with a few minor exceptions.
Firstly, I again made my own stock using shrimp shells, onion, carrot and celery with a half head of garlic. I seasoned it and set it aside, tasting to make sure I liked it. I added a teaspoon of Fish sauce and a tablespoon of Better Than Bullion's Lobster base before being satisfied.
The day of serving I made the rest of the soup, making the portion larger as we had some additional guests. It was smooth and velvety with small bits of shallot and large chunks of shrimp. I added a tablespoon of tomato paste, mostly for color but it made a subtle variation in taste that was very pleasing.
Lastly, after heating the bisque, I added the cream, then the champagne. Exquisite flavors, just enough salt, creamy and smooth and simply unctuous. The Champagne made all the difference, topped with fresh chives, it was a triumph. Delicious!
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