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#481 |
Person who doesn't update the user title
Join Date: Jul 2002
Location: Southern California
Posts: 6,674
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A comfort-food apotheosis, this one.
From Cal Hancock, of Hancock Gourmet Lobster Company. Time: About one hour. Four quart Casserole dish. You need 1 1/4 sticks butter for everything. The Pasta: 1 lb shells, macaroni, small shaped pasta 8 TBSP salted butter, divided -- one quarter of butter 1 sm yellow onion, diced 1 clove garlic 5 TBSP allpurpose flour 2 C light cream 2 C gruyere cheese, shredded -- with 3 C cheddar cheese, also shredded 1/2 C grated Romano cheese salt and fresh-ground black pepper to taste 8 oz cooked lobster meat, cut bite size (about 2 1.5lb lobsters' worth) The Topping: 2 TBSP salted butter 3/4 C panko 1 tsp chopped fresh parsley Doing It: 1. Cook the Pasta per directions, cool in colander with cold water 2. Preheat oven 350 F. 3. In medium saucepan, melt 3 TBSP Butter over medium heat. Stir in Onion and Garlic, cooking until onion is translucent, about 5 min, transfer to sm dish 4. Melt remaining 5 TBSP Butter in that saucepan. Whisk in Flour, stir until mixture is light golden brown and glossy, 8-10 min. Gradually whisk in Cream into the mixture; increase heat to med-high, bring to a simmer. Reduce heat to med-low, continuing to stir until mixture is thick, creamy and smooth, about 10-15 min. 5. Add Onion-Garlic mixture back in, and add all three Cheeses, stirring until mixture is creamy smooth with the cheeses melted in. Season to taste w/Salt & Pepper. Gently stir in Lobster and reserved Pasta. Pour into 4qt casserole, smooth the top if needed. 6. The Topping: in sm saucepan over med heat melt the 2 TBSP Butter. Add Panko crumbs and Parsley, cook, stirring, until lightly toasted. Sprinkle over casserole. Bake in the preheated oven until sauce is bubbly and top is golden brown, about 10-12 min. 6 servings. One of those very rich Mac & Cheeses. Probably just as good with canned crab, or varied with cubed ham in place of lobster.
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#482 |
Goon Squad Leader
Join Date: Nov 2004
Location: Seattle
Posts: 27,063
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That looks freaking delicious. Why are you trying to sabotage my nascent resolution to eat better?
Eta: my post was directed to orthodoc, imagine my surprise to see it appear following your mac and cheese devilrey. Fine. It applies equally to that one too. ![]()
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#483 |
Not Suspicious, Merely Canadian
Join Date: Oct 2006
Posts: 3,774
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Thanks, V. The peppermint cheesecake recipe is great during the holidays - you can always keep it until Dec. 2014.
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#484 |
shed door curio
Join Date: Jun 2013
Location: Canada
Posts: 406
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Broccoli salad
1 pkg broccoli slaw
1 cup sunflower seeds 2 pkg Mr. Noodle (chicken or vegetable) broken up 1/2 cup chopped green onions 3/4 cup sesame oil 1/2 cup vinegar 1/2 cup white sugar 1/2 cup dried cranberries seasoning from the soup Best eaten the next day-mmmmm
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#485 |
Person who doesn't update the user title
Join Date: Jul 2002
Location: Southern California
Posts: 6,674
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For the BUMP.
BigV, you're right. It IS freaking delicious. We gnawed on it the entire four day visit and there wasn't a drop left.
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#486 | |
Goon Squad Leader
Join Date: Nov 2004
Location: Seattle
Posts: 27,063
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Life is short.
You guys are my friends. You've done a lot for me. Now, I'm paying back *all* of it. Here ya go. You're welcome.
******************* This is a recipe for ice cream. I love ice cream. I remember when I was a kid, I thought that one of the best parts of growing up was that someday, someday, I'd be able to have more than two scoops of ice cream if I wanted to. When you make this recipe, you're gonna realize my childhood dream. Quote:
As for the flavoring, go crazy. I've made coffee ice cream, my favorite so far, cookies with fudge swirl, toffee and chocolate. The ice cream base of the cream/milk lends itself to practically anything. When I made the coffee one (described in the attached copied recipe) I didn't have any espresso liquor to add, so I substituted vodka. It worked just fine. I boozed up other batches too, to the tune of four ounces of clear liquor to one double batch. What makes this a great recipe? It's delicious. It's SUPER EASY. And it's fast. The hardest part of this recipe is waiting for it to freeze. Good luck with that. Like I said, Life is short--Dessert First.
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#487 |
™
Join Date: Jul 2003
Location: Arlington, VA
Posts: 27,717
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So the only sugar is in the sweetened condensed milk.
Is it a sweet dessert? Or just a coffee flavor? |
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#488 |
Goon Squad Leader
Join Date: Nov 2004
Location: Seattle
Posts: 27,063
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It is sweet like you expect ice cream to be. All of the sweetness comes from the sweetened condensed milk.
I hope you try it. If you like ice cream, you'll love this recipe. It's delicious, very rich.
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#489 |
Junior Master Dwellar
Join Date: May 2011
Posts: 2,728
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Must try soon. Certainly does sound yummy, although very high in calorie. But low-fat ice cream just doesn't sound very tasty.
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#490 | |
Goon Squad Leader
Join Date: Nov 2004
Location: Seattle
Posts: 27,063
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It's gonna be 80 degrees here today, emergency dessert conditions. I might resort to some of these recipes in an emergency, but I'd have to be pretty hot and pretty hungry. I haven't made any of these, so, if you do, please report your results here.
10 Wacky and Wonderful Ice Cream Flavors Quote:
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#491 |
The future is unwritten
Join Date: Oct 2002
Posts: 71,105
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Westernized Chinese Food.
Ham Fried Rice. Pork Dumplings. Orange Beef. Sriracha Chicken. Spare Ribs. Shrimp Chow Mein. Beijing Beef. Beef Broccoli. Orange Teriyaki Chicken.
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The descent of man ~ Nixon, Friedman, Reagan, Trump. |
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#492 |
The Un-Tuckian
Join Date: Apr 2007
Location: South Central...KY that is
Posts: 39,517
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I've only now discovered what is apparently an old standby in the faux-BBQ sauce arena:
Mix ketchup and Coca-Cola (or pretty much any cola drink - I read Sprite and/or 7Up, also, but with a much different result than the BBQ-ish sauce), 50/50 for how much you need. I added a dash of Tabasco. I use this for a marinade (works great on pork chops). I also just read about using plain yellow mustard and water, 50/50, to dredge your fish (this recipe used redfish) in before dredging it in flour to fry fish. Haven't tried this yet. Anyone used either of these methods before?
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#493 |
barely disguised asshole, keeper of all that is holy.
Join Date: Nov 2007
Posts: 23,401
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Used it last night to grill a 12lb turkey I de-boned. My neighbor told me to try it... I had never used it before and I must admit, it was fantastic.
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#494 | |
Person who doesn't update the user title
Join Date: Jul 2002
Location: Southern California
Posts: 6,674
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Oop -- Misnamed; it's Kaimak
Quote:
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#495 |
polaroid of perfection
Join Date: Sep 2005
Location: West Yorkshire
Posts: 24,185
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That sounds very much like a lassi.
I love them in the heat, and prefer the salted ones. The most common pre-packaged lassis over here tend to be too sweet for me (and usually mango)
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