Foodbox (Food & Recipes)

anticipation · 02-15-2013, 11:11 AM

Quote:

Originally Posted by FRED HALE SR.

Gonna try a Lobster Bisque this weekend. I'm not a huge fan but it was my girls pick so I agreed to bite the bullet and create this for her. Five star recipe apparently but i'm gonna scale down some of the proportions accordingly. One thing about making it yourself is you can season it to fit your own needs rather then follow it by the book.

http://www.google.com/url?sa=t&rct=j...ec17BaH36Q85dA

Hoping I'll be pleasantly surprised.

Man **** Bobby Flay. You want a bisque recipe? Here you go:

Get a pot of salted water to a rolling boil. The water should taste like the ocean, to give you an idea of how much salt to add. Drop them in and wait for it to come back up to a boil, then reduce to a simmer. After they're bright red and looking done, roughly 13 minutes for a 2 lb. lobster, take them out and shock them in an icebath immediately. Otherwise they'll get dried out and tough. Crack the shells and clean the meat, set aside for later. Take those shells, slather them with tomato paste and roast them until they are browned, then make a stock out of them. Use the roe and tomalley in the stock as well. Sweat mirepoix, parsley, fennel, leek, so no color (browning). The stock should take about 2 hours depending on how much lobster you have. Make sure it is at a slow bubble, and never boils. Strain the stock and reduce it by half, then add in aromatics (saffron, thyme, tarragon) while at a simmer. Slowly add cream, sherry, cognac, and red wine vinegar while whisking, it's important to emulsify the fats and liquids in the bisque or it will break. If you see a red liquid seeping out of the bisque then you know it's broken, but all you need to do is blend it back. I'd suggest blending it all and passing it through a sieve to give it a good texture. Adjust with salt/pepper and re-add previously cleaned lobster meat. Then go to town on that ****.

FRED HALE SR. · 02-15-2013, 11:28 AM

Quote:

Originally Posted by anticipation

Man **** Bobby Flay. You want a bisque recipe? Here you go:

Get a pot of salted water to a rolling boil. The water should taste like the ocean, to give you an idea of how much salt to add. Drop them in and wait for it to come back up to a boil, then reduce to a simmer. After they're bright red and looking done, roughly 13 minutes for a 2 lb. lobster, take them out and shock them in an icebath immediately. Otherwise they'll get dried out and tough. Crack the shells and clean the meat, set aside for later. Take those shells, slather them with tomato paste and roast them until they are browned, then make a stock out of them. Use the roe and tomalley in the stock as well. Sweat mirepoix, parsley, fennel, leek, so no color (browning). The stock should take about 2 hours depending on how much lobster you have. Make sure it is at a slow bubble, and never boils. Strain the stock and reduce it by half, then add in aromatics (saffron, thyme, tarragon) while at a simmer. Slowly add cream, sherry, cognac, and red wine vinegar while whisking, it's important to emulsify the fats and liquids in the bisque or it will break. If you see a red liquid seeping out of the bisque then you know it's broken, but all you need to do is blend it back. I'd suggest blending it all and passing it through a sieve to give it a good texture. Adjust with salt/pepper and re-add previously cleaned lobster meat. Then go to town on that ****.

I was secretly just drawing you out, I knew you had a good bisque recipe Josh. LOL Its actually not Flays recipe either, they have a note up at the top of the page. I like your recipe though and I have all the necessaries so i'll roll on this Saturday. Thanks for the input appreciated.

LoathsomePete · 02-16-2013, 03:35 PM

Quote:

Originally Posted by Plankton

Yes. Be sure to pinch the edges all the way around.

I'm going to try making this tomorrow for myself and my math tutor, can you tell me your recipe?

edit: Nevermind, I just worked my way through it like I was making a normal burger and it came out really well.

Plankton · 02-18-2013, 08:24 AM

Quote:

Originally Posted by LoathsomePete

I'm going to try making this tomorrow for myself and my math tutor, can you tell me your recipe?

edit: Nevermind, I just worked my way through it like I was making a normal burger and it came out really well.

Did you include the Jalepeno's? It really makes a big difference.

I made some killer mexican chicken last night. Marinaded in lemon pepper for about 24 hrs, then crumbled some Taco flavored Dorito's and parmesan cheese in a bowl. Coat the chicken with the crumble mix, then bake at 375 deg. for about an hour. I served mine with salsa and a Mexican style Velveeta Mac and Cheese. Mmmmmm... good.

FRED HALE SR. · 02-18-2013, 03:49 PM

Quote:

Originally Posted by anticipation

Man **** Bobby Flay. You want a bisque recipe? Here you go:

Get a pot of salted water to a rolling boil. The water should taste like the ocean, to give you an idea of how much salt to add. Drop them in and wait for it to come back up to a boil, then reduce to a simmer. After they're bright red and looking done, roughly 13 minutes for a 2 lb. lobster, take them out and shock them in an icebath immediately. Otherwise they'll get dried out and tough. Crack the shells and clean the meat, set aside for later. Take those shells, slather them with tomato paste and roast them until they are browned, then make a stock out of them. Use the roe and tomalley in the stock as well. Sweat mirepoix, parsley, fennel, leek, so no color (browning). The stock should take about 2 hours depending on how much lobster you have. Make sure it is at a slow bubble, and never boils. Strain the stock and reduce it by half, then add in aromatics (saffron, thyme, tarragon) while at a simmer. Slowly add cream, sherry, cognac, and red wine vinegar while whisking, it's important to emulsify the fats and liquids in the bisque or it will break. If you see a red liquid seeping out of the bisque then you know it's broken, but all you need to do is blend it back. I'd suggest blending it all and passing it through a sieve to give it a good texture. Adjust with salt/pepper and re-add previously cleaned lobster meat. Then go to town on that ****.

Anticipation is my new go to guy with recipes, it came out good enough that even I could stomach it and I hate Bisque soup. I didn't have any cognac to add, but I'm usually not huge on adding alcohol unless its beer battered something o rather. Good looking out mang.

stanley lambchop · 02-19-2013, 11:23 AM

this is my quick go to dish its nice enough to serve if folk are coming over i like it with a big salad and buttered crusty baguette

SPANISH RICE

chicken breast and chorizo sausage sliced
King prawns uncooked (optional)
2 stalks celery, 1 onion, 1 red and 1 yellow pepper all diced
2 cloves garlic crushed
Paella rice (or risotto or standard white)
Chicken stock
Small glass white wine
SMOKED paprika
Tablespoon tomato puree/paste

stanley lambchop · 02-19-2013, 11:31 AM

fry chicken and chorizo and prawns if using in large pan, add wine to pan and cook off (wine optional) then set aside

In same pan sautee all your veg adding the garlic at the end so not to burn

Return meats to veg and add dry rice coat well as you would do risotto

Add hot chicken stock to cover with a tablespoon smoked paprika (must be smoked kind) and tomato paste cook until rice done adding more stock if required

FRED HALE SR. · 02-19-2013, 01:04 PM

Gonna make a mess of my kitchen this weekend. But its for a good cause. Honey walnut shrimp. I'm not usually one to like sweet sauces or sweet additions to my meals but this is one of the exceptions.

http://www.google.com/url?sa=t&rct=j...IEcdh9tUMTCeaw

Seems easy enough.

FRED HALE SR. · 02-27-2013, 11:34 AM

Quote:

Originally Posted by FRED HALE SR.

Gonna make a mess of my kitchen this weekend. But its for a good cause. Honey walnut shrimp. I'm not usually one to like sweet sauces or sweet additions to my meals but this is one of the exceptions.

http://www.google.com/url?sa=t&rct=j...IEcdh9tUMTCeaw

Seems easy enough.

Not easy enough. Came out decent but never again. I made a huge mess with the deep frying and it was like honey exploded all over the place.

Burning Down · 02-28-2013, 12:31 AM

Quote:

Originally Posted by FRED HALE SR.

Not easy enough. Came out decent but never again. I made a huge mess with the deep frying and it was like honey exploded all over the place.

Y u so messy??

02-19-2013, 11:23 AM	#456 (permalink)
stanley lambchop Groupie Join Date: Oct 2012 Location: liverpool Posts: 9	this is my quick go to dish its nice enough to serve if folk are coming over i like it with a big salad and buttered crusty baguette SPANISH RICE chicken breast and chorizo sausage sliced King prawns uncooked (optional) 2 stalks celery, 1 onion, 1 red and 1 yellow pepper all diced 2 cloves garlic crushed Paella rice (or risotto or standard white) Chicken stock Small glass white wine SMOKED paprika Tablespoon tomato puree/paste Last edited by stanley lambchop; 02-19-2013 at 11:34 AM.

02-19-2013, 11:31 AM	#457 (permalink)
stanley lambchop Groupie Join Date: Oct 2012 Location: liverpool Posts: 9	fry chicken and chorizo and prawns if using in large pan, add wine to pan and cook off (wine optional) then set aside In same pan sautee all your veg adding the garlic at the end so not to burn Return meats to veg and add dry rice coat well as you would do risotto Add hot chicken stock to cover with a tablespoon smoked paprika (must be smoked kind) and tomato paste cook until rice done adding more stock if required

02-19-2013, 01:04 PM	#458 (permalink)
FRED HALE SR. Neo-Maxi-Zoom-Dweebie Join Date: Apr 2011 Location: So-Cal Posts: 3,752	Gonna make a mess of my kitchen this weekend. But its for a good cause. Honey walnut shrimp. I'm not usually one to like sweet sauces or sweet additions to my meals but this is one of the exceptions. http://www.google.com/url?sa=t&rct=j...IEcdh9tUMTCeaw Seems easy enough.