In the following, I'll give you some message regarding the potential of charcoal in the field of energy harvesting. The same message has been posted in my own blog. (If you like, please visit my blog at the following URL.) "Possibility of Energy Harvesting using Charcoal" I read a recent online article relating to energy harvesting that reports some findings of electricity produced by a tree, i.e., a potential difference between the tree and the ground. Specifically, it is reported that University of Washington (Seattle) researchers recently demonstrated a nanoscale "boost converter" that integrates the ultra-low-voltage potentials generated by trees. Tradition from old times in Japan credits that the potential (it is called âpositive life forceâ) gathers in a mass of charcoal chips or powder and is good for health of a human as well as the environment in the vicinity. According to the findings of âinjured potential in earthâ by Mr. Satsuki Narasaki (1899-1974), a Japanese physicist, the potential can increase in earth when injuring the earth by digging a pit and then charcoal powder of high purity (pure Japanese cedar based charcoal powder) fully fills in the pit and it is covered with earth. Such findings have felt into oblivion for most as a phony, but the minority has experienced to date for themselves the presence of this strange phenomenon. A large number of tests according to Narasaki findings has been studied and reported before. For instance, one electrode stuck into earth (about 2 inch in depth) and another into earth in more depth (about 10 inch in depth), in any case, both electrodes in earth are placed above the pit (a square about 60 inch on a side) filled with charcoal powder (about 240 pounds), compacted with water over powder and then covered with earth. The potential difference between them was measured at about 120 mV initially. Two months later, it shows 242 mV when measured again. Further, it is reported that the potential difference was measured continuously between those levels even after that. From other point of view, it is known that the charcoal made from woods contributes both the fertile ground and the CO2 fixation in earth (âcarbon negativeâ). Therefore, I think one electrode in the tree and another in earth above the pit being filled with charcoal powder may be a good idea to circulate the green-tech energy system and to change the trees to the credit, i.e., âcarbon negativeâ for a debt, i.e., âcarbon emissionsâ, and then a mini-power plant as well as a power collection system when they connect with each other. Nothing venture, nothing win. Have a try! Here, I recommend using charcoal powder produced by my friend in Nanmoku-village at Gunma-pref. (near northwest of Tokyo) in Japan for your experiments. High quality charcoal powder is a specialty of this village. Incidentally, do you consider harvesting the power (electricity) from vibrations of a tree by wind in windy locations? If a gyroscopic power generator such as âSTABILITY ANALYSIS OF GYROSCOPIC POWER GENERATORâ published in âProceedings of PowerMEMS 2008+ microEMS 2008, Sendai, Japan, November 9-12, (2008)â can be downsized by the latest micromechatronics and a large number of mini-gyroscopic power generators can be installed in the tree (and in more vibrant branches), I anticipate more feasibility of energy harvesting like the production of electricity from wave-motion energy off the coast (Study of Kobe University). Electricity can be used for a sensor network of self-diagnosis of trees, into each of which trees a sensor for self-diagnosis is installed and operated by electricity self-generated, and it can be utilized for the study of thigmomorphogenesis and mechanoperception in trees (see, http://www.plantbiology.msu.edu/faculty/faculty-research/frank-w-telewski/ Prof. Frank W. Telewski, Department of Plant Biology, Michigan State University, is an expert in this field). The goal of this study is summarized in âEcosystem Adaptabilityâ (see http://gema.biology.tohoku.ac.jp/01gcoe_e.html , study of Tohoku University). In any case, no more bulky and expensive wind turbines (it is reported that the wind turbine may cause symptoms to a human in the vicinity, i.e., hypersensitivity due to the swish sound at low frequency from its vane)! ⦠it may be a laymanâs way of thinking.

My husband and I painted our whole house with Home Depot Behr Ultra Scuff Defense Stain Blocking paint and primer; flat for walls and ceilings, and satin for doors and moldings. We used fine quality paint brushes and rollers. The paint handled beautifully and is quite durable and looks great. We took our time, lightly sanded all doors and moldings first, washed and rinsed all walls and ceilings prior to painting. We did all the correct prep work. I even got a 10% military discount ( I am a retired Air Force Captain). Our house looks great! I have used BM and SW in past homes I lived in. BEHR is just as good. I painted my front door about 10 years ago, also with BEHR and it looks as good as the day I painted it. We since replaced our front door with a high end fiberglass door, and plan to paint it with BEHR when the pollen dies down in the air. I can also assure you that there is no professional painter that would have ever taken the time to do all the prep work my husband and I did prior to painting. We are semi retired and have the luxury to take the time to do a great paint job! I have read countless Houzz threads on botched professional paint jobs in expensive homes. As my Dad always says: if you want the job done right, do it yourself.

Posted by lindac (My Page) on Wed, Apr 15, 09 at 0:48 you know things that wear their skeleton on the outside....things like clams, oysters, shrimp, crayfish, lobster....but not things like squid or salmon. We could include things like grasshoppers if you like and chocolate covered ants....but I'd rather not! I would say this could be sweet or savory a la Food Network....but. So...I'll start. You'll need 2 pounds of freshly de headed shrimp, a big pan, a little salt lots of water and a couple of teaspoons of crab boil ( I know! They are NOT crabs, but run with it, OK?)....bring about 3 quarts of water to a rolling boil, add the crab boil and 1 tsp of kosher sale....plop in the shrimp....watch carefully, and when that pot of water comes back to a boil, shut it off quick!....let the shrimp sit in the hot water for 3 minutes, drain and sit down with a couple of friends a couple of beers and peel and those lovely shrimp. Linda C Follow-Up Postings: o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Wed, Apr 15, 09 at 2:58 Yay, great choice! Love me some exo's...lol. I'm probably being anal, but now I'm worried that the thread might go too far before Nancy gets a chance to put the link to the old thread and the stuff about how the cookalong runs. Sooooo,... I'll just paste her stuff here for her. From Nancy/WizardNM on previous threads. For those that may have missed the previous Cookalongs ..... the idea here is to post hints, recipes and discuss the focus ingredient over the next two weeks. Recipes can use any form of the ingredient. Please mention the recipe source and whether it is one that you have already made (T+T) or one that you might be trying for the first time. Ummm.. she would have also said that the next date for the Cookalong will be Saturday April 25th, 2009. Also Nancy said "Don't hesitate to post earlier than that if needed. I know how life gets in the way at times." People have posted on Sunday too. Nancy/WizardNM picks a new person on the following Monday morning. Phew, I hope I did that right and no one minds. Here is a link that might be useful: CookAlong #6 Dried Fruits o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Apr 15, 09 at 5:57 This is originally from and is T&T. It is absolutely TDF. MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC Sauce base 2 cups Champagne or other dry sparkling wine 1/3 cup finely chopped shallots 2 tablespoons Champagne vinegar or other white wine vinegar 1/4 teaspoon whole black peppercorns Shrimp 1 cup Champagne or other dry sparkling wine 1/4 cup extra-virgin olive oil 3 tablespoons minced shallots 1/2 teaspoon freshly ground black pepper 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined 1 tablespoon minced fresh chives 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh parsley Nonstick vegetable oil spray 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces For sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.) For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl. Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate. Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Apr 15, 09 at 8:23 Whew....was glad to see that Linda responded this morning. I was worried that I was going to have to pick someone else. Either that or connect with her in someother way...another reason Facebook could help out. Thanks Coconut, you did the opening just fine! To those who can't participate due to the theme..... Blame LindaC. I think she forgot! So, let's run with it and have some fun with exoskeletal creatures...I love the common ones and don't plan on trying the weird... Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by donna_loomis (My Page) on Wed, Apr 15, 09 at 8:59 I saw this recipe in the Sunday newspaper insert years ago. It was presented by Jill St. John shortly before she married Robert Wagner (1990). I absolutely love the bold flavors of this dish. Fiery Cajun Shrimp 2 cups (4 sticks) melted butter 1/4 cup Worcestershire sauce 1/4 cup fresh lemon juice 2 tablespoons ground pepper 2 tablespoons hot sauce 4 cloves garlic, minced 2 teaspoons salt 5 pounds unpeeled medium shrimp 2 lemons, thinly sliced French bread, for dipping Preheat the oven to 400 degrees F. Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Apr 15, 09 at 9:33 I'll be sitting this one out, unless you count, say, an orange as an exoskelatal critter. Sally o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Wed, Apr 15, 09 at 9:34 This recipe is T&T, many many times. Crawfish Etouffe cup chopped onion ½ cup chopped celery ½ cup chopped green pepper 2 cloves garlic, minced 1/3 cup butter, melted ¼ tsp whole dried thyme ¼ tsp chili powder ½ tsp whole dried basil 2 Tblsp flour ½ cup fish stock ½ cup white wine 1 cup cream of mushroom soup 2 ½ cup peeled crawfish tails ½ cup chopped green onions ¼ cup chopped parsley ¼ tsp creole seasoning (Tony Cachere's) ¼ to ½ tsp hot sauce 1 tsp tomato paste Saute first 4 ingredients in butter until tender. Add thyme and next 3 ingredients. Stir well. Cook 15 minutes, stirring often. Add fish stock and wine. Cook 10 minutes. Stir in soup and crawfish. Simmer 15-20 minutes covered. Stir in remaining ingredients. Cook 3-5 minutes covered. Remove from heat. Let stand a few minutes before serving. Serve over plain hot white rice. 4 servings For the slackers among us (and I am one): Frozen crawfish tails including all the juice in the package may be substituted for fresh. Shrimp may be sustituted for crawfish. Clam juice may be substituted for fish stock. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Wed, Apr 15, 09 at 10:17 You better hurry for this one....it's still ApRil but not for long. Oyster Stew 1 qt shucked oysters ( never said it was a budget recipe) 1/4 cup butter 1 T finely chopped onion 1 T finely chopped celery 3 cups milk 1 cup cream (half and half is fine) Pick over oysters to remove any bits of shell, save liquor Heat butter in a large heavy Dutch oven and slowly sautee onions and celery until they are soft and translucent but not browned, turn up[ the heat and add the oysters with their liquor and cook until the edges just curl. Add the milk and heat slowly until bubbles just break the surface, add cream, heat until hot correct seasonings, I like lots of fresh ground pepper, and serve. The above recipe works with bay scallops also. Linda C o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Wed, Apr 15, 09 at 10:54 Great choice, albeit against the rules. Something tells me I'm going to be clipping this entire thread! I think I've posted this before but can't find it, so here goes again. To me it's the best Baked Stuffed Lobster I've had anywhere. It's very basic, but I love the high seafood-to-filler ratio. Don't let the killing/cleaning get to you; it's really no big deal. I've seen people have the fish store kill and clean the lobsters, but I don't think that's a good idea. I seem to recall hearing that dead lobster degrades quickly. Baked Stuffed Lobster (stuffing amount is for 4 lobsters) Kill 1.25 lb lobsters by driving a knife through the brain and down through the head. Then use kitchen or poultry shears to cut down the middle of the belly side, all the way down through the tail. Pry open and clean out guts under cold running water. Pull off claws, boil for five minutes, shell and reserve meat in butter until the last five minutes of baking. (I dice the knuckle meat and add it to the stuffing.) In large saute pan over med-high heat, combine 1 stick of butter, two stalks of celery, minced, half an onion, minced, and cook until soft. Add 1 lb sea scallops cut into bite size pieces and 1 lb of cleaned shrimp that have been halved lengthwise. Cook until just shy of done, remove from heat, add two sleeves of Ritz crackers, crumbled. Add salt, pepper, basil, thyme to taste. If the mixture seems too wet, add some breadcrumbs. It should be moist but not mushy. Sprinkle Parm Regg over the stuffing and mix well. Add 3 cloves garlic, minced, and mix again. Jam the lobsters' body cavities full of stuffing, and continue down through the tail. Bake at 375 for 40 minutes, laying the reserved claw meat on top for the last 5 minutes. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by gina_w (My Page) on Wed, Apr 15, 09 at 15:17 Hey that's not kosher! :-) Click the links below for pix that go with each recipe. One of my favorites from Nancy/Wizardnm: ========================================== Crab Imperial 3 tbs butter 2 tbs chopped onion (I use green onions) 2 tbs all-purpose flour 1/2 cup milk or half and half 1 lb fresh lump crab meat, drained 1/2 tsp Old Bay seasoning 1/4 tsp ground white pepper 1/4 cup mayonnaise 1 tbs dry sherry Paprika Melt butter in a large skillet over medium-high heat; add onion and cook, stirring constantly, until vegetables are tender. Combine flour and milk, stirring well. Add to onion and cook about 2 minutes or until thickened, stirring often. Add crab meat and next 4 ingredients. Spoon into a greased 2-qt baking dish or individual baking shells. Sprinkle with paprika. Bake at 350°F for 20 to 25 minutes or until bubbly. Serves 6. Note: I usually add a pinch or two of mace and if I have a mild cheddar, I sprinkle a little on top. Nancy (wizardnm) ------------------------------------------- And another good one from Nancy: Gingered Shrimp Cakes 1 lb. large shrimp, cooked 4 scallions, sliced, green parts included 1 Tbsp freshly grated ginger Grated lemon zest from 1 lemon 2 Tbsp chopped fresh parsley 1/2 C fresh corn, cooked, cut off cob (can use frozen) 1 lg egg 3 Tbsp mayonnaise 1/2 tsp hot pepper sauce 1/2 tsp salt Pinch of ground black pepper 1 1/2 C fresh bread crumbs or panko (divided) 2 Tbsp olive oil (or more, for frying) 1 Tbsp butter (with the oil, for frying) Coarsely chop shrimp in bowl. Add scallions, ginger, lemon zest, parsley and corn. Combine mayonnaise, egg, hot sauce, salt and pepper and fold into shrimp mixture. Add 1 Cup breadcrumbs and gently mix. Form into 4 patties and gently dredge in remaining 1/2 C breadcrumbs, adding more if necessary. Put on a plate, cover with plastic and refrigerate for at least 30 min and up to 4 hours. Heat oil and butter in large skillet over med-high heat. Saute cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes. Chile Garlic Sauce To make Chile-garlic cream sauce, combine 2 Tbsp chile-garlic sauce (from Asia aisle at supermarket) and juice of 1/2 lime with 1/2 cup sour cream or cream fraiche. Spoon about 3 Tbsp of sauce on each plate and place shrimp cake on it, serve immediately. Makes four servings. Variation: Substitute lump crab meat for the shrimp. Nancy (wizardnm) ---------------------------------------------- Here's a mouth-watering recipe from the L.A. Times: Grilled Shrimp Charmoula Note: This recipe calls for bamboo skewers. 1 pound cleaned, tail-on jumbo shrimp (12 to 16) Charmoula (see recipe), divided 1 large lemon, sliced crosswise into 1/8 -inch slices Oil for the grill 1. Combine the shrimp and one-third cup charmoula in a large nonreactive bowl or resealable plastic bag and marinate in the refrigerator for 2 hours. Ten minutes before removing the shrimp from the refrigerator, soak the bamboo skewers in water to prevent the wood from burning. 2. Remove the shrimp from the marinade and thread with the lemon slices onto the prepared bamboo skewers. 3. Heat the grill over medium-high heat. When the grill is hot, oil the rack and place the skewers on top. Grill the skewers until the shrimp are puffy, pink and opaque, about 2 to 3 minutes per side. Serve immediately with the remaining charmoula sauce. Each of 4 servings: 172 calories; 18 grams protein; 2 grams carbohydrates; 0 fiber; 5 grams fat; 1 gram saturated fat; 168 mg. cholesterol; 218 mg. sodium. CHARMOULA: Note: Store the charmoula for up to 1 week, refrigerated, in an airtight jar or plastic bag. 4 garlic cloves, minced 1 tablespoon minced ginger 1/2 cup chopped parsley 1/3 cup chopped cilantro Zest and juice of 1 lemon 2 teaspoons sweet Spanish paprika Pinch cayenne powder 2 teaspoons ground cumin 1 dried bay leaf, crumbled Pinch saffron 1/2 cup olive oil 1/4 teaspoon salt 1. Using a mortar and pestle, or in the bowl of a food processor, grind the garlic and ginger to a paste. Add the chopped parsley, cilantro and lemon zest and coarsely mash. Stir in the lemon juice. Stir in the paprika, cayenne, cumin, bay leaf and saffron and grind to incorporate. 2. Slowly pour in the olive oil while blending to form an emulsion, then stir in the salt. Adjust the seasoning as necessary, then cover and refrigerate at least 1 day before using. Each tablespoon: 64 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 38 mg. sodium. o the pix clip this post email this post what is this? see most clipped and recent clippings * Posted by gina_w (My Page) on Wed, Apr 15, 09 at 15:30 Oh, the top 2 pix are mine, the last one is from the Times. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by velodoug (My Page) on Wed, Apr 15, 09 at 15:59 It's not quite as simple as LindaC's, but there are still only four essential ingredients, besides the beer: Boil, peel and coarsely chop a pound or two of shrimp. Mix with enough Hellman's mayonnaise to make a nice shrimp salad consistency. Serve on toasted hot dog buns with a sprinkle of Old Bay. (You can add some sliced scallions, chopped celery, pickle relish or whatever else you like, but I prefer to keep it simple.) This was an off the cuff suggestion by Mike Colameco at the end of a show where he made lobster rolls. We often make them when the Acme has 2 lbs packs of IFF shrimp on sale for $9.99. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Apr 15, 09 at 16:07 Nice pic's Gina, I don't remember seeing either of them before.......ubeenholdinout! Glad you posted the recipes, I'll look through for some other favorites...we love our seafood!! Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by riverrat1 (My Page) on Wed, Apr 15, 09 at 16:12 YAY! It's crawfish season and they are really nice this year. I'll try to participate in this cookalong. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1971 (My Page) on Wed, Apr 15, 09 at 16:20 Here's an easy crab casserole from the sixties. KAPPY'S CRAB CASSEROLE 1 Lb crab meat 2 Pkgs frozen spinach (thawed and squeezed to remove excess moisture) 13 oz. Cracker Barrel Cheese (or any sharp cheddar) 1 Cup chopped onions 1 Cup sour cream 1 small can tomato paste Alternate layers of spinach, onions, crab meat and cheese in a casserole dish. Top with sour cream; carefully spread tomato paste on top. Bake 350, approximately 40 minutes (until tomato paste begins to crack). NOTE: I've always sliced the cheese and layered it, but I suppose you could grate it, as well. The truth is, I never had a cheese grater until 1978! Annie'71 o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Wed, Apr 15, 09 at 21:53 NOOOOOOOOOOOOOO riverrat....noooooooooooo.... you dirty little rat faced rat..... wahhhhhhhhh.... I miss La... I want my crawfishhhhhhhhhhhhhhhh.... wahhhhhhhh..... throws self down on floor and flops around like a catfish out of water.... screeching..... crying..... crawfishhhh... crawfishhhhhh... wahhhhhhhh.... sobbbbbbbb... hiccup... sobbbbb... noooooooooooo.................NICE THIS YEAR... WWWwahhhhh.... noooo...nooooo... o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by pkramer (My Page) on Wed, Apr 15, 09 at 22:42 Dumb question, but what date? Crawfish? I loved those mudbugs but all I can get here in Chicago are the nasty ones from China. Blech! i do have shrimp, scallops and lobster in the house. Thinking..... o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by riverrat1 (My Page) on Thu, Apr 16, 09 at 8:43 LOL cocoNUT! I didn't know that you have spent time here in LA. Did you live here? Come on back for a visit. We would love to have you over for some mudbugs. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Apr 16, 09 at 9:46 Coconut, I'm really going to make you flop around on the floor! We had Camp Fais Do Do at RiverRat's house. One night RR took us on an adventure to experience some local culture. As we drove through dark, lonely roads, I was a little skeptical especially when we drove up to a ??roadhouse?? with a parking lot deep in motorcycles, pickups, and old Chevy BelAirs. But memories of trays piled high with crawfish whizzing by all night, the Cajun/Zydeco band, people doing the Arcadian Two-step, still clearly resonates in my head. The food, the entertainment, the locals, was such a rich experience, one that I will treasure for a long time. We did a lot of "Eating the Tail - Sucking the Head". Here is a link that might be useful: Listen and really flop around!! o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Thu, Apr 16, 09 at 10:57 Heh riverrat. Yes, I lived in NO for 9 years. My DW from there. Mostly the Westbank. She goes home to visit every year or two, but I've been so crippled up that I haven't been in a while. One of these years soon. Smiles. I really do miss the crabs too and all my shrimper friends that would drop off a cooler with 40#'s at a time. Ah, the good ole days. At least we have our blue crabs up here and frozen shrimp, but.. crawfish.... sniff.. lol. I just talked to Christys sister last night and she said the GN had crawfish last night. I carried on and the poor kid said she felt sorry for me..lmao. Aw, Cathy thanks for that link. It reminds me of going down to the bayou to visit our friends in LaRose, then heading way out on Little Lake to their camp. Also those fishermen I spoke about above were all Cajuns and had some great parties. Good times. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Thu, Apr 16, 09 at 11:37 Here's 3 of our favorites: Maggie's recipe-- Deviled Lobster Free Image Hosting at Diane's Home Cookin Chapter: Shrimp & Lobster Deviled Lobster Tails ===================== 2 teaspoons Salt 4 (about 10 ounce each) frozen Lobster Tails 4 tablespoons Butter 4 Green Onions, sliced 2 tablespoons Flour 1-1/2 cups Half and Half 1/4 cup Cocktail Sauce 2 teaspoons Worcestershire Sauce 1 teaspoon Dry Mustard 1/2 teaspoon Salt 1/2 teaspoon Hot Pepper Sauce 1/3 cup unseasoned Dry Bread Crumbs . Bring water to boil with 2 teaspoons of salt. Add lobster tails; return to boil. Cook 8 to 10 minutes or until lobster shells turn red and meat is opaque. Immediately plunge lobster tails into cold water to stop cooking. Lobster will not be thoroughly cooked, but will continue to cook during baking step. Heat oven to 450 degrees. Melt butter in medium saucepan; add onions and cook about 2 minutes. Add flour; cook and stir until mixture is smooth and bubbly. Gradually add half and half, stirring constantly. Bring to boil. Cook 1 minute, stirring constantly. Add cocktail sauce, Worcestershire sauce, dry mustard, 1/2 teaspoon salt and the hot pepper sauce; mix well. Remove from heat. With kitchen scissors, cut and remove membrane from under side of each lobster tail - discard. Remove lobster meat; cut into chunks (reserve shell). Add meat to sauce and mix well. Return mixture to shells. Place on ungreased baking sheet - place small crumbled pieces of foil between tails if they look like they will tip over. Melt remaining 2 tablespoons butter and add the bread crumbs; mix well. Sprinkle over lobster mixture. Bake at 450 for 10 minutes or until thoroughly heated and bread crumbs are brown. * my notes ( works great with scallops too) posted by Maggie +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Another T & T is Ina Garden's Baked Shrimp Scampi; Baked Shrimp Scampi =================== Ina Garten Serves 6 2 pounds (12 to 15 per pound) shrimp in the shell 3 tablespoons good olive oil 2 tablespoons dry white wine Kosher salt and freshly ground black pepper 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 4 teaspoons minced garlic (4 clove) 1/4 cup minced shallots 3 tablespoons minced fresh parsley leaves 1 teaspoon minced fresh rosemary leaves 1/4 teaspoon crushed red pepper flakes 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 extra-large egg yolk 2/3 cup panko (Japanese dried bread flakes) Lemon wedges, for serving . Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. From Swap Cookbook ( The Essential Eating Well Cookbook ) sent by Blueiris South Pacific Shrimp: Free Image Hosting at Home Cookin Chapter: Shrimp & Lobster South Pacific Shrimp ==================== From "The Essential Eating Well Cookbook" Combine the following in a medium bowl: 1/3 cup "lite" coconut milk 2 serrano chilies or red jalapeños, seeded & minced 1 teaspoon minced fresh ginger 1 clove garlic, minced 2 teaspoons reduced sodium soy sauce 1/4 cup fresh lime juice 1 tablespoon brown sugar Add: 1 # medium shrimp , peeled & deveined Toss to coat, cover & marinate in refrig for 10 - 15 min. Heat 1 tbsp. extra virgin olive oil in a 12 in skillet over med high heat. Add drained shrimp ( reserve marinate) & cook-- turning shrimp once , until barely pink- about 30 sec per side-- transfer to plate . . add to pan: 1/2 c seeded diced tomato 4 c. baby spinach. cook-- stirring until spinach starts to wilt , about 30 sec.-- add reserved marinate, simmer until sauce thickens slightly- return shrimp to pan-- heat through o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Thu, Apr 16, 09 at 12:57 Not sure what I'll do. We will be at the cottage for "opening" weekend which means putting the docks in, putting the boats and seadoo in, spring cleaning the bunkie and doing yard cleanup. Of course all that assume the ice is out of the lake...big assumption! It's a working weekend so I need to provide warm comfort type food. Chris, Amity, Doug and Sara will be there. Amity is allergic to shellfish and Clive is not thrilled with any shellfish except shrimp, mind you he likes crab or lobster if it's in a sauce like a thermidor. Got give it some think time but I'm in. This is one of my all time favourite recipes but I rarely make it because Clive doesn't "do" scallops. I've made it with shrimp and with lobster but it's best with scallops. Coquilles St Jacques (Originally From The Woman's Day Encyclopedia of Cooking ) 1 1/4 Lb scallops butter (or margarine) 6 shallots (or green onions), chopped Bouquet Garni (dried parsley,celery leaves,thyme, bay leaf) 1 1/2 c dry white wine salt 12 mushrooms,finely chopped 1/3 c water or chicken broth juice of 1 lemon Fresh groud pepper 3 T Flour 4 egg yolks 1 c cream grated parmesan fine dry bread crumbs Wash scallops and dry with paper towel. Place in a saute pan with 2TBSP butter, the shallots and the Bouguet Garrni. Barely cover with white wine. Season with a little salt and bring to a boil. Turn down and simmer about 4 minutes or until the scallops are barely tender. Drain and save broth for sauce. When the scallops are cool enough tohandle cut in small pieces or in slices. Saute mushrooms in 2 TBSP butter for 2 or 3 minutes. Add broth or water,lemon juice, salt and pepper. Simmer until mushrooms are tender. Drain and reserve liquid. Combine the reserved liquids from the scallops and the mushrooms and heat. Melt 3 TBSP of butter in a sauce pan, blend in the flour, add the liquid, heat and stir until thickened and smooth. Cook for 2 or 3 minutes. Add the scallops, heat through. Beat the egg yolks and mix with the cream. Add this to the sauce and cook gently, do not boil. Add mushrooms and season to taste. Spoon into individual ramekins or shells, sprinkle with cheese and bread crumbs. Glaze under the broiler for just minute or two. NOTE: Can be made several hours in advance and then spooned into the dishes and placed under the broiler just before serving but let it come to room temp first. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Thu, Apr 16, 09 at 14:24 Shall we call"The Party" for the weekend of the 25th-26th? Or shallw e just let this thread go on as long as the yummy recipes keep piling in? I think the 25/26 weekend ought to be good. Let's see....shrimp ono for appy, Manhatten clam chowder for a soup, main dish of either grilled diver scallops wrapped in bacon, or Alaskan King Crab....and for dessert, white chocolate mousse moulded in a scallop shell and topped with a drizzle of Frangelico scented dark chocolate sauce. And how about sugar snap peas in the SHELL and a salad of baby greens with a balsamic vinaigrette and SHELLED toasted pecans? Linda C o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by gina_w (My Page) on Thu, Apr 16, 09 at 16:06 Oh Chase's Coquille St. Jacques is fantastic. I vouch for it! Nancy I posted those pics a long time ago when I still had time to participate a bit in WFD. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Thu, Apr 16, 09 at 21:24 Here is a good one I made for our South American virtual dinner years ago. Free Image Hosting at peruvian marinated shrimp (seviche de camarones) 1 to 1 1/2 pounds cooked shrimp, peeled and deveined 1/2 cup each lemon juice, lime juice, orange juice 1 small onion, finely chopped 1 scallion (spring onion) green and white parts, finely chopped 1 tomato, peeled, seeded, and chopped 1/4 cup chopped cilantro or parsley finely chopped red or green hot chile pepper, to taste salt and freshly-ground pepper, to taste 2 to 3 avocados, halved and pitted (optional) combine all the ingredients except the avocados in a glass or ceramic bowl and stir to combine thoroughly. chill for at least 1 hour before serving. serve mounded on the avocado halves, or on a bed of lettuce. serves 4 to 6. David o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Apr 21, 09 at 6:56 I used to like crab cakes with as little "filler" as possible but not any more. Our local newspaper printed a recipe from a restaurant known for their crab cakes. It was sold a few years ago when the owners retired and finally released their "secret" recipe. I tweaked it a little but they were the best crab cakes I ever made. CRAB CAKES Combine: 1/4 cup grated celery 3 Tbs. grated onion 1 grated hard boiled egg 1 tsp. Old Bay seasoning 1/2 tsp. salt 1/4 tsp. black pepper 1 tsp. parsley flakes or 1 Tbs. fresh chopped parsley Add to the first mixture in the order given: 1 raw egg 1 tsp. Worcestershire sauce 3 Tbs. mayonnaise dash of hot pepper sauce 3 slices white bread, crusts removed and then cut in TINY cubes Mix until smooth. Then add 1 pound of lump crabmeat and mix gently with your fingers to avoid breaking up the crab. Refrigerate for 1/2 hour; then form into six patties. Sprinkle with paprika and put in ungreased baking dish containing about 3/8" of water. Bake on center rack of oven at 375 degrees for about 20 minutes. Turn on broiler, leaving the cakes on the center rack and brown tops of patties. Grated hard-boiled egg, celery, onions, seasonings and raw egg: Photobucket Mayo and tiny bread cubes mixed in: Photobucket Now the crab is mixed in and ready to shape: Photobucket In the pan and ready to bake, then broil: Photobucket Done: Photobucket Photobucket o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by riverrat1 (My Page) on Tue, Apr 21, 09 at 9:01 Ack! I'll be out of town for that weekend. We may go out to eat crawfish and if we do I'll be sure to take pictures. rutanna, Those crabcakes look scrumptious. Lot's of gleening going on in this thread. Chase's Coquille St. Jacques is going in the "to try" pile of recipes. Cathy, We did have fun at roadhouse. Our Cajun culture sure has some people leaving the State and scratching their head. They just don't get it. Dancing to loud live Cajun music, dancing till you almost drop, sucking head and eating and pinching tails....ahhhh, what a life. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Tue, Apr 21, 09 at 9:29 I doubt that I can play along, due to time restrictions, but I've copied and pasted some of the great sounding recipes here and will let you all know when I make them. Riverrat, I'm so jealous, it sounds like one more fun way to enjoy the south! LOL o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Fri, Apr 24, 09 at 15:44 bumpity bump! I am C&P all these recipes, they all sound great! However - I am looking for MORE recipes that might be served cold. It is going to be in the 90's here on Sun and we are invited to a BBQ. I am bringing the appys, and I would love to have a chilled exoskelton theme! Alexa o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sat, Apr 25, 09 at 16:57 Anybody cooking for the Cookalong tonight? I'm making a new recipe from the May issue of Gourmet. I'll be back later with the recipe and a picture. Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by momj47 (My Page) on Sat, Apr 25, 09 at 17:08 Hmm... maybe I'll get a lobster or two for dinner tonight. They have exoskeletons, don't they. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sat, Apr 25, 09 at 17:12 I'll be cooking tomorrow Nancy. I bought a couple of crabs today and have a couple of Crab Louie recipes I want to combine and try so when it's ready tomorrow I'll post how I made them with photos. I went out and bought all the ingredients this afternoon. Looking forward to it! Alexa mine will, of course, be a cold dish. SharonCb o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Apr 25, 09 at 19:55 I'm not a big fan of exoskeletal critters. So I smoked pig skeleton in my new smoker. It smelled like a fair at my house. Yum! o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sat, Apr 25, 09 at 20:06 Well, I cooked, we ate, I'm full and I'm tired tonight! It will probably be tomorrow before I post. It was pretty good though. Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by pkramer (My Page) on Sat, Apr 25, 09 at 22:06 Nancy, I cooked and ate and am stuffed! I had planned a lobster as one is in the freezer, but changed my mnd and made shrimp. I used Doucanoes Greek style shrimp with oregano and pasta. That is a dish that has become comfort food for me. And not low cal either as it also has feta cheese in it. No photos though. Sorry. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Apr 26, 09 at 10:08 I didn't get a chance to take any photos but since the temperature was a degree away from a record-breaking high, we had a picnic dinner featuring David's Peruvian Marinated Shrimp. The orange juice gave it a different flavor and we really liked it. I also made a dandelion and egg salad with cream dressing and grilled kabobs of new potatoes and mushrooms. The shrimp will go on my summer menu list for sure and I'll be trying other recipes on this thread, as I've done for the other Cookalong threads. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Sun, Apr 26, 09 at 10:19 I decided while I was still at work yesterday to make a Paella for dinner. I had Moe pull some spotted prawns out of the freezer. I stopped at the grocery store on the way home from work and picked up some chicken and chorizo. Chicken and Prawn Paella Platted o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Apr 26, 09 at 12:32 We had stir-fry with shrimp. The shrimp were frozen tiger shrimp from Trader-Jo's. Very good. My sister and her 16yr old daughter joined us for dinner. Cassidy (16) went back for seconds. In addition to the shrimp the stir fry had cabbage, green pepper, carrots, onion, fresh spinach, a couple of bags of frozen stir fry veggies. The sauce was a curry coconut milk combo. It was very good. We forgot to take pictures. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Apr 26, 09 at 13:20 I made Crab Louie, using 2 frozen cooked whole crabs, which is the only way to find crab withing a reasonable distance here, although it also comes in tins. First time trying this recipe and I will make it again but without these crabs which have no resemblance to Dungeness crabs. The work was not agreeable as there was no white meat in the body, it was only in the claws. I put it down to experience so as long as I live here, I will buy tinned crab and save making the mess I made looking inside the innards trying to find white meat LOL. The salad was great though. Lars I did try to find your recipe but it didn't show up in a search here, so I combined recipes from Rachel Ray and Epicurious for the sauce. It was a good challenge, anyway! Looking forward to the next one. SharonCb o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Sun, Apr 26, 09 at 13:39 We made the shrimp stew but that was earlier. We've both been hurting so plans for last nights dinner got canceled. I was going to make my recipe for seafood crepes. Shrimp and crab in a light bechamel made with stock from the shrimp shells. Served in some nice thin, tender crepes. Hope to have it soon. Last night I just boiled some shrimp to munch on all evening with remoulade. Hit the spot and really very little work. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by malna (My Page) on Sun, Apr 26, 09 at 17:48 Working outside all day Saturday in almost 90 degree heat really took the edge off our appetites - but we did do crab cakes and homemade coleslaw. I had 3/4 of my sandwich left for breakfast this morning (LOL). o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleen_li (My Page) on Sun, Apr 26, 09 at 19:16 I realize a clam is a mollusk, but its shell is like its skeleton..so stretching it.. Here comes dinner.. Photobucket a whole load of fresh Long Island Clams..with them you can make this.... Photobucket or baked clams Photobucket or Long Island Clam Chowder... Photobucket Photobucket chocked full of Long Island potatoes, of course..:) And now I will clam up! And find some exoskeletans.. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Apr 26, 09 at 19:18 Been working in the church kitchen all day.....and will hit it again tomorrow early...funeral for a 21 year old soldier. Think I'm going to thaw soem frozen shrimp and mix ti with a few veggies and rice and call it shrimp fried rice....I might splash it with a little sesame oil and add a little ginger to make it special....but frankly....oatmeal would be fine.... Linda C o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Apr 26, 09 at 21:01 Tried a new recipe from the May issue of Gourmet Magazine for the Cookalong. I was disappointed in it, just not enough flavor. I'll be glad to post the recipe if anyone asks but I'm not pushing it. It's on page 97 if you get the mag. First we had a salad.. Photobucket Then the pasta... Photobucket I'll draw a name in the morning...PLEASE check this thread. Maybe it will be you that gets to pick our next ingredient. Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Apr 26, 09 at 22:36 The pasta looks great! what was wrong with it? I ended up with cooked brown rice.....and a mess of sauteed veggies, red pepper, onions, garlic, tomato, celery and spinach....mixed it with some thawed shrimp and some dark sesame oil, ginger, a bit of habanera hot sauce ands ay sauce.....and it was yummy comfort food.....and there's enough left for tomorrow! Linda C o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Apr 27, 09 at 6:34 I ended up making David's Peruvian Marinated Shrimp for last night and everyone agreed that it is excellent! Sorry I didn't get a picture, I had forgotten to bring my camera. Alexa o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 27, 09 at 9:26 Good job everyone! Nice collection of recipes. Coconut-nj.....are you around??? You get to pick the next ingredient to focus on. Please post it to this thread. Because I want to include as many posters as possible, I'll do a little reminder that I think it's better to stay away from meats, poultry, fish and seafood as the topic ingredient. No problem with recipes that use the focus ingredient and a meat, etc. but I want to make sure no one is left out because of religion or being a vegetarian. Thanks. Coconut, I'll keep a watch on here for your choice! Nancy o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Mon, Apr 27, 09 at 12:37 Wow, I had a premonition. Cool. Yesterday I thought it was going to be me, then said, nah, that's silly. So many other people. Okay, hmmmm... too bad I didn't think about what I'd pick in case my "feeling" was right. LOL. Ok, I'm trying to think seasonal, so I hope it's not too early for this one, but, let's make it Asparagus. Mine is just starting to push through, so I might have a bit by the dinner in two weeks. I think/hope most of us will be able to get some. o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 27, 09 at 13:54 Here's the link to the next Cookalong. Thank you to all that participated in this one. Nice to have all these yummy recipes collected. Nancy Here is a link that might be useful: Cookalong #8 --- Asparagus o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, Apr 27, 09 at 18:25 Nancy... I just realized I didn't post the Crab Louie recipe but I halved this one and changed lemon for lime as that's what's on our tree and added avocado and hard boiled egg on the plate and in the dressing as well as black, not green olives. The sauce was very rich but good, and if I make this again I need a source of fresh, lump crab which is not still inside the shell , because we don't get the right kind of crab here and it's a very messy job to find the meat LOL. CRAB LOUIE - epicurious yield: Makes 4 main-course servings active time: 20 minutes total time: 30 minutes For dressing * 1 cup mayonnaise * 1/4 cup ketchup-based chili sauce * 1/4 cup minced scallion * 2 tablespoons minced green olives * 2 teaspoons fresh lemon juice * 1 teaspoon Worcestershire sauce * 1 teaspoon bottled horseradish * Salt and pepper to taste * 1 1/2 lb jumbo lump crabmeat * Iceberg lettuce, shredded * Capers * Tomato wedges * Hard-boiled egg * Lemon Make dressing: Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste. Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing. SharonCb o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Mon, Apr 27, 09 at 21:28 I'm late reporting back here. I managed to trip on the cord to my laptop and the very end of it broke off inside the port. So.....I was MIA all weekend. I had a couple of friends over for the afternoon and we did crabcakes for a late afternoon munchie before grilling some steaks. I used Ina Gartens recipe but will be trying Ruthanna's in the future...Sue's recipe is a good one too. Glad to hear that you two liked the Peruvian Shrimp. I love the citrus flavor and the heat from the peppers...I up that a little. Saving all the recipes in my TT file and thanks for all the pics too. Sorry I couldn't post any this time. Now on to asparagus...YUM! David o RE: cook along --- 7----- exoskeletal critters! clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:52 More coming.

Posted by sally2 (My Page) on Thu, Apr 8, 10 at 9:44 I'm confused? I thought the pasta cookalong was next week, as the pasta party. I didn't do it this past weekend because I thought that's what we were doing. Well, that, and I've been very busy and was gone last weekend. So, the pasta party and pasta cookalong are/were two different things? Thats okay, as I could eat pasta every day...well, I could if I wanted to gain 300 pounds, lol. Bring on the cream cheese, because I'll buy it thinking I'll use it, then it will sit in the fridge for months before I toss it because it's old. It'll be good to get some recipes. Sally o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Apr 8, 10 at 11:40 That settles it Sally, you're just going to have to make a dish this weekend that uses pasta AND cream cheese. Might I suggest noodle pudding, known as "kugel" around my house. I may have a recipe if you would like. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Apr 9, 10 at 9:31 That sounds like a great idea. You want to post it on the pasta party or cream cheese thread? Actually, I'm going out of town again this weekend, but I plan to take whatever I need with me to do the pasta party - I just won't be able to post about it till Monday night or Tuesday. Sally o Pesto Trappanese clip this post email this post what is this? see most clipped and recent clippings Posted by johnliu (My Page) on Fri, Apr 9, 10 at 11:02 Pesto Trappanese This is a dead-easy summer dish, as with many Italian recipes either find really good ingredients or don't make it. Ideal picnic food. Tomato â€" 2 cups, dice by hand, no need to peel or seed. Or, quarter a bunch of cherry tomatoes, which is labor-intensive but flavorful. Parmesan or Asagio or similar salty, hard cheese - 1/2 cup, grated. Chop coarsely by hand: Basil â€" 1-2 cup fresh leaves (or chiffonade which looks prettiest) Garlic â€" 2-3 cloves Almonds â€" ½ cup or more, toasted lightly Optional - a couple of shallots, a bit of fresh mint. Combine. Add to taste: Salt â€" Kosher ideally Pepper â€" fresh cracked Olive oil Lemon - squeeze juice Optional - a bit of red wine vinegar Serve on pasta, cooked in salted water, pasta should be cooled or chilled. I like spirals becuse they are cute and hold the pesto well. Do not use a food processor, the tomatoes tend to turn to juice, the rest becomes too fine, and when mixed up the whole thing looks disturbingly like stomach contents. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Fri, Apr 9, 10 at 14:20 This is absolutely the best tuna noodle casserole I have ever tasted. My husband couldn't stop eating it (little did he know he was eating artichoke hearts....) * Exported from MasterCook * Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:18 I made Lpinkmountain's recipe (sorry, don't know your real name) for Spaghetti al Tonno / Pasta with Tuna Sauce. It was delicious and I used the anchovies, lemon zest, and olives. The instructions did not say when to add in the anchovies, so I added them in with the onion as I have seen done on the food network. My husband and I both went back for seconds. Thanks for sharing such a great, quick recipe! o RE: Cookalong #24 ----------PASTA Recipe!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:28 Here is a recipe my niece shared with me that is very delicious. Orecchiette with Spicy Sausage and Broccoli Rabe Courtesy of Giada Delurentis. Ingredients: 3TBOlive Oil 1 pkg spicy sausage casings removed 2 bunches Broccoli Rabe (I use one) 3-5 cloves garlic minced pinch of dried red pepper flakes (or more if you can take it) 1/4 cup Parmesan cheese grated 1/2 tea fresh ground black pepper Directions: Bring a large pot of salted water to a boil. Boil Broccoli Rabe for one minute. Strain broccoli rabe reserving all cooking liquid. Cook orecchiette in the same water as the broccoli rabe until al dente. Drain reserving one cup of cooking liquid. Meanwhile cook sausage in large skillet with oil breaking into pieces. Cook until brown and juices form. Add garlic and red pepper, saute until fragrant. Add broccoli rabe toss to coat . Add pasta and enough reserved cooking liquid to keep moisten. Stir Parmesan salt to taste and fresh ground pepper to taste into mixture. Enjoy o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 9, 10 at 22:37 That's right Mamalou, Joyce says to add the anchovies after sauteeing the onions until transluscent. Sorry I left them out! I tried to like anchovies but I just can't do it, lol! My name is Laurie but I like to go by my screen name or Lpink for short, just for privacy's sake. If it was just the regular members on here that knew my name I wouldn't mind, but with the Internet, anything can come up in a search anywhere. Glad you like the pasta. I've been wanting to make it for the longest time, but I also want to make Sharon's pasta with peas and bacon, and a recipe I have for spinach fettucinni. And I still have orzo minestrone to eat up, one week later. So much pasta, so little time . . . o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cookingrvc (My Page) on Fri, Apr 9, 10 at 23:22 Ok, had forgotten about this but I turns out that I was planning to make pasta tomorrow so I guess I'm in! I have some fresh portobello agnolotti which I plan to serve with a white truffle cream sauce (got the truffle cream, just need to make a sauce base) as a first course. Small serving - just enough. Second course will be a grilled flank steak with some sides - I'll see what looks good in the market. I like the boiled, smashed, then roasted red potatoes (Pioneer Women) that someone posted and might add a bit of onion. Sue o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sat, Apr 10, 10 at 10:41 Here's my contribution to the cookalong: Bowties with Sausage, Tomatoes, and Cream 2 tablespoons olive oil 1 pound sweet Italian sausage 1/2 teaspoon crushed red pepper 1/2 cup diced onion 3 cloves garlic, minced 1 28-ounce can Italian diced tomatoes 1-1/2 cups whipping cream 1/2 teaspoon salt 3/4 pound bowtie pasta 3 tablespoons fresh minced basil Parmesan cheese 1/4 cup chopped fresh parsley Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes. In a separate pot of boiling water cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4. Source: An Appetite for Art, copyright 2001 Lori o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 16:54 Thanks LPink! We enjoyed the leftovers today...they tasted even better than the first time!! Yum!