Fucking Right- Joker here's a food post for you.
- Thread starter PAChicky
- Start date
I made butter poached shrimp last weekend using the following method, but added a little cayenne It was outrageously good, so i'm planning on using it with scallops and lobster in the near term.
Add 2 tablespoons water in a saucepan that is just large enough to hold the butter and shrimp/prawns. Bring the water just to a simmer over medium-high heat. Add a chunk of butter and whisk continuously as the butter melts. When the butter has begun to melt and emulsify into the water, add three more chunks and continue to whisk. (Or you can swirl the butter in the pan; it needs to keep moving?how you do it is up to you.) When all the butter is incorporated, add the shellfish and stir. Keep the pan on medium-high heat until the butter gets hot again. Use an instant-read thermometer to maintain a temperature just below a simmer, 170? to 180?F/77? to 82?C. Don?t let the butter to boil. Cook for 3 to 5 minutes. Remove a shrimp, cut it open, and check that it?s just cooked through. It should be white at the center, not translucent gray, and tender and juicy
Add 2 tablespoons water in a saucepan that is just large enough to hold the butter and shrimp/prawns. Bring the water just to a simmer over medium-high heat. Add a chunk of butter and whisk continuously as the butter melts. When the butter has begun to melt and emulsify into the water, add three more chunks and continue to whisk. (Or you can swirl the butter in the pan; it needs to keep moving?how you do it is up to you.) When all the butter is incorporated, add the shellfish and stir. Keep the pan on medium-high heat until the butter gets hot again. Use an instant-read thermometer to maintain a temperature just below a simmer, 170? to 180?F/77? to 82?C. Don?t let the butter to boil. Cook for 3 to 5 minutes. Remove a shrimp, cut it open, and check that it?s just cooked through. It should be white at the center, not translucent gray, and tender and juicy
I've adopted your approach. Though Hawkeye and I are planning the innaugural Rocky Mountain MJ Golf Outing. It is likely to be a two-man scramble, meaning it will just be the two of us rambling around the course.
This is his favorite meal to make and we have it maybe twice to three times a month. We line those little loaf pans with unsalted butter and then cram the scallops down in. Top with Old Bay, Seasonall, and a little lemon pepper, and a pinch of garlic powder. Bake in the oven for like 15 minutes then bump it up to Hi Broil with the door open until it just starts to get brown on top. The steaks we rub with olive oil, then top with fresh cracked pepper, McCormick Montreal steak rub, seasonall, and dribbled with a little Miller Lite. Once on the grill he uses Kraft Original BBQ Sauce over charcoal. The baked taters he pokes holes in and sprays them with pam butter, cracks some pepper over them and I think puts seasonall on them, then wraps them in foil and puts them on the gas grill for a little over an hour. We are eventually gonna get a BGE. I just packed half a pigs worth of pork today with the Food Saver. Would like to get half a beef soon too. :0074
- Nov 13, 2009
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