15 thoughts on “Okie Dokie….”

  2. I would never have thought of that. Pickled like in the traditional sense of pickling? Oh and while you are about any suggestions on 5 pounds of rock shrimp?

  3. db,
    Yes, but with vinegar, mustard seeds, ground nutmeg, whole cloves, a tad of olive oil, peppercorns, a bay leaf or two, and about a teaspoon of salt.
    The shrimp (first peel and devein):
    For a crowd, make Shrimp Norfolk (garlic, chives, lemon juice, lemon zest, worchestershire sauce, butter pats plus pepper and salt to taste broiled in a pyrex dish for four minutes per side).
    Other options -
    If whole, shrimp bisque with a base prepared from the front parts and shells boiled in a vegetable broth base..
    Boil and freeze for shrimp cocktail.
    If really fresh, sushi, but with wasabi for rock shrimp (otherwise, bland).

  4. db,
    Also, Shrimp Newburg – same as Crab Newburg, but use ground cumin instead of ground mustard.

  5. Walt
    The rock shrimp are peeled and deveined and in a defrosted 4 pound block.
    I was considering a shrimp creole or etouffee but I am not ecstatic about the later. I have all the fixins’ for a poblano shrimp corn chowder that I like but I make it too frequently. Shrimp tacos also come to mind or maybe shrimp quesadillas. Now as to the 5 pounds of bulk Italian sausage, I already have about have of that cooking for use ina lasagna

    How do you serve your Norfolk?

  6. I’ve pickled northern pike so why not try it with shrimp?

    Brine: (good for about 2 lbs of shrimp)
    1/2 cup vinegar
    1/4 cup olive oil
    1 tblsp fresh orange zest
    1/4 cup orange juice
    1/4 cup thin sliced onion
    2 bay leaves
    2 cloves minced garlic
    2-4 serrano peppers

    I also have a recipe for Vera Cruz style shrimp.

  7. This is a short cut way to quasi-pickle the fish. You should preboil the shrimp for a couple of minutes then put them in a flat pan and pour the brine over them. Store covered in the refrigerator overnight. Serve by pouring off the brine and garnish with orange slices.

  9. medjhiesco
    What do you serve as accompaniments?
    I am sort of okay with the sausage and I have sometime to consider the shrimp as they are not entirely defrosted yet. I really have to decide what to do with the artichokes as they require the greatest processing time. I knew I shouldn’t have taken the whole case and the problem with the soup kitchen is that a lot of the stuff I get is not stuff they want unless I prepare it ahead as their clients are not really familiar with the sorts of stuff I am apt to get

  10. dbadass, you can stuff and bake the artichokes. I’ve never been an artichoke fan since the amount of work versus the return (and taste) never appealed to me. I can’t imagine a soup kitchen getting excited about artichokes but food is food these days.

    Emeril actually has a couple of good recipes for stuffed artichokes.

    The problem is most recipes call for canned artichoke hearts because most people don’t want to wrestle with the spiny devils.

  11. Jambalaya might also be a consideration. Its fast and easy. I’ve made it with Andouille or Polish sausage but Italian sausage might be interesting.

    I wonder what it would be like with the artichokes peeled down and stuck in the casserole? I may have to try the myself since my kids and friends do like artichokes.

  12. The problem is that there is one of me and 28 of the artichokes. I don’t mind messing with them as I really like them but the problem we have here is one of shear numbers. I will parboil a few and them sprinkle them with bread crumbs and locatelli or some such cheese and a vinegrette and bake them but that will still leave like 2 dozen

    I despise Emeril. My brother graduated just ahead of him at CIA and had the same sense of a pompous jackass that I get but whatever. I do have one of his books around here somewhere

  13. I’d recommend a little lemon juice. As I recall, the time consuming part about chokes is waiting for them to cool enough to dig out the core. If you want to go that far you could stuff some with a browned sausage/spinach/garlic mix and sprinkle with Parmesan or Romano. Quick broil to melt the cheese.

    I wouldn’t want to socialize with Emeril but he occasionally has good recipes. I prefer Alton. His Mr. Wizard approach is much more fun. Plus I get to learn why.

  14. db, sounds like you stumbled into the Iron Chef episode from hell here. The good news is you won’t have a bunch of hoidy toidy types judging the results. Having volunteered in a soup kitchen in the past I can imagine most would look at you a little funny and ask how to eat them, then say thanks.

  15. Db,
    The Norfolk is served with garlic bread, veggies and salad. I leave the shrimp in the pyrex baking pan in order to keep ‘em warm. The sauce in the pan is for dipping or, if you are squemish, can be spooned into small individual bowls. I could post the exact recipe if you wish.

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