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Fennel, leeks, onion, garlic, celery. Bay leaves, thyme. Sautéed in olive oil in a Le Creuset until soft. A box of parmalat chopped tomatoes, Sauvignon blanc, more than gourmet Fish stock base. Water if needed. Simmer for at least 30 minutes. I’ll often do this early in the day and let it sit in the fridge until dinner.
Fish out the bay leaves, add saffron, and get back to a boil. This time, I’m using a pound of cod, a pound of yellow tail sole, a pound of scallops, and a pound of XL shelled shrimp. Put cooked lobster claw & knuckle meat in the bowl and ladle the soup over it.
I slice a baguette and toast it in the broiler flipping once for large croutons. I make a simple Hellman’s and minced garlic aioli to smear on the croutons. Float 4 or 5 croutons on the soup. You want to get the aioli into the soup liquid.
This started years ago with the old New York Times Cookbook recipe from Craig Claiborne. You can Google that. I’ve adapted it quite a bit. I use way more fennel and leeks. Probably 4x the thyme. 4 or 5 bay leaves. More Than Gourmet products go into every soup, stew, and sauce I make.
With the seafood, I add it according to cooking time. Pieces of cut up cod take longest.
Wowza. Applause.
Quote:
Originally Posted by GotHereQuickAsICould
Wings seem a lot of work for such a little bit of meat.
You're spot on... if you're trying to do them right.
Hot hot wings trimmed into a batch of wings and a batch of drums - hello air fryer! Handcut potato chips, cheese, grapes, cashews. SO is in charge of the bar.
Go Pats!
Magic, we are going for Cheese and crackers, pepperocinis, Greek olives, grape tomatoes, mozzerella, cheddar, etc. Suppose an antipasta plate.
Last edited by TerraDown; 02-02-2019 at 09:21 AM..
Rinse and pat dry. Mix 3 Tablespoons of baking powder with 2 Tablespoons of seasoned salt. Coat the wings/legs, lay them out on a rack and let them sit in the fridge for a few hours. Bake at 450° for 25+ minutes/until completely cooked. The wings will have nice crispy skin. They're done. Coat them with your favorite sauce, dip or glaze and eat. Nobody wants a mouthful of soggy chicken skin. This works well.
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Sounds good to me.
