Text 1326, 60 rader
Skriven 2013-06-18 09:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Web BBS access 722
==========================
 SD> While this isn't about cooking per se, it is about COOKING access, so
 SD> it's sorta on topic. :)

Thanks for ontopicizing with a recipe, which atones for a
multitude of sins (not all: controversial topics and
innuendoes and worse are right out, as you know). There is
currently a rule that prohibits all ads including BBS ads,
but that may be rewritten at some point to specifically allow
periodic PSAs like this one; if anyone wants to give feedback
via e-mail, not here, that would be welcome.

 SD> It's definitely been good weather to grill lately!  I love to cook out;
 SD> seems the food's always better when cooked outdoors. :)
 SD> Title: Cowboy's Brisket

But this is not an outdoorsy recipe. Some restaurants
get good results cooking brisket outdoors in a bbq pit
that looks sort of like a tandoor, but better is to
cook in a moderate oven for a good long time (as your
recipe suggests) and then foiling, allowing to cool,
and recooking the next day.

Creole BBQ Shrimp
cat: main, New Orleans, shellfish
Yields: 4 servings

8 Tb butter
1/4 c extra-virgin olive oil
2 Tb garlic, finely chopped
1 Tb coarsely cracked black pepper
1 Tb Worcestershire sauce
1/4 ts thyme
2 ts Louisiana-style hot pepper sauce
1 1/2 lb shrimp, shelled and deveined
3 lemons (2 to squeeze and one sliced into thin rings)
Salt, to taste

Here's a dish with a big misnomer, since the shrimp don't go
anywhere near a barbecue. This very rich dish was created at
Pascale's Manale restaurant in New Orleans, made there with
heads-on shrimp and baked, not barbecued, with plenty of
butter. A casserole of these will go fast.

Heat a large saute pan (large enough to hold the shrimp in
one layer) or a 9x13 baking dish. Add the butter, oil, garlic,
black pepper, Worcestershire sauce, thyme, and pepper sauce;
stir and cook for 1 min. Add the shrimp and toss in the sauce,
and even them out in one layer. Sqeeze lemons over the entire
area. Sprinkle with salt, cover with sliced lemons and place
in a preheated 375F oven for 3 to 5 min or until they are just
done, tossing them once.

Serve in soup bowls with the sauce and crusty Italian bread on
the side.

Source: gloryb.com, adapted from Pascale's Manale, New Orleans

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