mitzi
Well-Known Member
Chesapeake Bay Seafood House had them once in awhile too. That's where I tried them.
What's for dinner?
- Thread starter jazz lady
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Chesapeake Bay Seafood House had them once in awhile too. That's where I tried them.
That's where I tried them too. Like Sneakers said, soak your chicken in a swamp and viola! Frog legs. Alligator is like that too.
Sneakers
Just sneakin' around....
I tried alligator when I was in Arkansas. It tasted more like strong gamey fish than anything else.
UglyBear
Well-Known Member
That’s how my grandparents did it. Very nice complimentary flavors. Prunes re-hydrate and absorb the fat from the pork, and lend sweetness to the meat. I used to do dry apples and apricots with a pork roast.
mitzi
Well-Known Member
I'd like to try alligator.
Keep your expectations low.
Made strip steaks on the George Foreman grill, accompanied by garlic mashed potatoes.
Used the drippings, with a bit of beef broth I used to deglaze the grill to make au jus.
Drank a glass of Warre's Port to go along.
Used the drippings, with a bit of beef broth I used to deglaze the grill to make au jus.
Drank a glass of Warre's Port to go along.
I completely forgot that I have a GF grill. I know what's for supper tomorrow.
Scrambled eggs with American cheese and sausage patties.
UglyBear
Well-Known Member
Stuffed ham is what’s for dinner. Finally, after all the years we lived here.
Mrs UB got it from Bowen’s before Christmas, and we finally defrosted it. Baked it, plus grilled corn on the cob, fresh bread and a nice cold Stella for me.
Dang delicious!!! Spiciness compliments the fat of the ham, it just works together. Makes life in SoMD that much sweeter.
Mrs UB got it from Bowen’s before Christmas, and we finally defrosted it. Baked it, plus grilled corn on the cob, fresh bread and a nice cold Stella for me.
Dang delicious!!! Spiciness compliments the fat of the ham, it just works together. Makes life in SoMD that much sweeter.
I am making crab stuffed portobella mushroom caps. For the 1st time since we moved here in late 2012, I will be using Old Bay.
ontheriver
Well-Known Member
My favorite food ever!
I checked out recipes online, printed out three that looked interesting and made my own mashup.
I did use the Old Bay's.
Using 1 pound of lump crab meat, had too much filling for the 5 large Portobellos I have.
Opened a can of the Grande Pillsbury crescent rolls. Will have 4 carb turnovers.
Looks like Miss Phoenix likes to supervise while I am doing the prep work.
AND, she is a native of the Free State. I cooked a little crab for her, and she liked it.
No Old Bay though.
BBQ sauce, ketchup or mustard?
Here's the full write up:
Printed 3 recipes and made a mashup, which appealed to me. This is the first time since moving to Maryland that I have cooked with Old Bay.
Crab Stuffing in Portobella Mushroom Caps.
Ingredients: 1# lump crab meat, 8 oz. block cream cheese - softened, 5 large Portobella Mushrooms - remove stems (reserve and dice) and de-gill, 1 med yellow onion - peel and dice, 2 Tsp. minced garlic, 1/3 c mayo, 1/2 c fine bread crumbs, 1 Tbsp. lemon juice, 1 1/2 Tbsp. Old Bay seasoning, a dash each: salt, black pepper, red pepper and thyme, enough shredded Cheddar and grated Romano to garnish, olive oil, butter and Worcestershire Sauce as needed
Preheat oven to 400F (I found the prep took longer than it did for the oven to come up to temp. turned it off while I finished prep, then fired up again)
Method: As you prepare the mushroom caps, sprinkle with some salt and pepper, then place them in a lightly oiled baking pan. In a med-high skillet, sweat the mushroom stems bits and onion in 1 Tbsp. butter and 2 Tbsp. olive oil, sprinkle with a dash of Old Bay and Worcestershire Sauce. Mix all the ingredients except the cream cheese, onion/mushroom mix and crab. Use a pastry cutter to blend in the cream cheese. Stir in the still warm onion/mushroom mix. The gently stir in the crab. Fill the caps so they are nicely mounded.
(I had a good bit leftover. Opened a can of Pillsbury Grande Crescent Rolls and made 4 crab "turnover" from the excess, there is dough for 8 rolls, used 2 for each of the "pastries")
Bake, covered, for 15 minutes. (The "turnovers" were done) Sprinkle the stuffed mushrooms with Cheddar and Romano. Bake for 5 minutes uncovered for the cheeses to melt.
This food, Anita approved.
Printed 3 recipes and made a mashup, which appealed to me. This is the first time since moving to Maryland that I have cooked with Old Bay.
Crab Stuffing in Portobella Mushroom Caps.
Ingredients: 1# lump crab meat, 8 oz. block cream cheese - softened, 5 large Portobella Mushrooms - remove stems (reserve and dice) and de-gill, 1 med yellow onion - peel and dice, 2 Tsp. minced garlic, 1/3 c mayo, 1/2 c fine bread crumbs, 1 Tbsp. lemon juice, 1 1/2 Tbsp. Old Bay seasoning, a dash each: salt, black pepper, red pepper and thyme, enough shredded Cheddar and grated Romano to garnish, olive oil, butter and Worcestershire Sauce as needed
Preheat oven to 400F (I found the prep took longer than it did for the oven to come up to temp. turned it off while I finished prep, then fired up again)
Method: As you prepare the mushroom caps, sprinkle with some salt and pepper, then place them in a lightly oiled baking pan. In a med-high skillet, sweat the mushroom stems bits and onion in 1 Tbsp. butter and 2 Tbsp. olive oil, sprinkle with a dash of Old Bay and Worcestershire Sauce. Mix all the ingredients except the cream cheese, onion/mushroom mix and crab. Use a pastry cutter to blend in the cream cheese. Stir in the still warm onion/mushroom mix. The gently stir in the crab. Fill the caps so they are nicely mounded.
(I had a good bit leftover. Opened a can of Pillsbury Grande Crescent Rolls and made 4 crab "turnover" from the excess, there is dough for 8 rolls, used 2 for each of the "pastries")
Bake, covered, for 15 minutes. (The "turnovers" were done) Sprinkle the stuffed mushrooms with Cheddar and Romano. Bake for 5 minutes uncovered for the cheeses to melt.
This food, Anita approved.
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