I decided to play around in the kitchen tonight, and make a new recipie. it turned out damn good! here it is if you want to try it:
Kaolian's Poached Salmon and Crab Legs of Doom
1 Green bell pepper
1 Red bell pepper
1 Walla walla sweet onion (get the flattest one you can find for maximum sweetness)
2 Roma tomatoes
1 whole Pineapple
2 tsp Ground ginger
1 tsp onion salt
2 tsp sweet Basil, chopped (more if fresh).
1/3 C apple juice concentrate or 1/2 c White wine
1 large fish fillet and a few crab legs. ( you can mix and match here. scallops work, as do most white fish. I probably wouldn't try Ahi or other Tuna with this. )
In a very large saucepan with a cover (I used 2) chop the vegitables and pineapple and tomato into small-ish cubes. You want a thin layer under the fish fillet and crab legs. Then put the fish filet and crab legs in. Now add the spices and the liquid ingrediants. if necessary add some water just up to the bottom of the fish filet (but not covering it). Put any remaining veggies around the fillet.
Now set the stove on jsut under medium, and cook fir approximatly 45 minutes with the lid on. Do not stir. Your goal is to basically stem cook the fish. You do not want any boiling of the liquid. If you see boiling back the heat off to just before that point.
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Arch Duke Kaolian Drachensborn, lvl 95 Ranger, Unrest Server
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Quote:
cook fir approximatly 45 minutes
It's against my philosophy to have food that takes longer to cook than it does to eat.
Sounds good Kao. Unfortunately, the hospital trip following does not.
Make sure to present the dish with the top of the pot on and the crab legs sticking out the side. You're guests will question whether they'll be eating the entre, or the entre will be eating them.
"The Rich are there to take all of the money & pay none of the taxes, the middle class is there to do all the work and pay all the taxes, and the poor are there to scare the crap out of the middle class." -George Carlin
Kao wrote:
Kaolian's Poached Salmon and Crab Legs of Doom
Why is everything about doom with you?
People don't like to be meddled with. We tell them what to do, what to think, don't run, don't walk. We're in their homes and in their heads and we haven't the right. We're meddlesome. ~River Tam
Sedao
Sedao
I dunno. Probably something stemming from living next to a giant active volcano most of my life.
This recipie would also work well with chicken.
This recipie would also work well with chicken.
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Mmmm king crab. I saw some on sale at Costco for $7.99 a lb. Good thing I didn't read this before I went!
You had me until you put an entire pineapple in it. I try to avoid those and bell peppers, they give off too much taste imo.
I like pineapple. You don't have to put the whole thing in.
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Dread Lörd Kaolian wrote:
You don't have to put the whole thing in.
That's what she said.
Someone had to.
Well from what I heared its not like she could tell one way or the other eh?
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Dread Lörd Kaolian wrote:
Well from what I heared its not like she could tell one way or the other eh?
Touché
Sounds good, but doesn't the crab meat suffer from such a slow cooking?
Crab, Scallops, Lobster - I always cook as quickly as possible to keep the texture (And scallops I often don't bother cooking - just a little lemon juice).
And /nod at Neph - Would want something more subtle than bell-peppers
Crab, Scallops, Lobster - I always cook as quickly as possible to keep the texture (And scallops I often don't bother cooking - just a little lemon juice).
And /nod at Neph - Would want something more subtle than bell-peppers
"I started out with nothin' and I still got most of it left" - Seasick Steve
Nobby wrote:
Sounds good, but doesn't the crab meat suffer from such a slow cooking?
Crab, Scallops, Lobster - I always cook as quickly as possible to keep the texture (And scallops I often don't bother cooking - just a little lemon juice).
And /nod at Neph - Would want something more subtle than bell-peppers
Crab, Scallops, Lobster - I always cook as quickly as possible to keep the texture (And scallops I often don't bother cooking - just a little lemon juice).
And /nod at Neph - Would want something more subtle than bell-peppers
Nope, since the crab isn't actually submerged, it works quite well I find at least.
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I wish I knew how to cook more than Ramen noodles. I just don't have it in me..
Sure you do! Heres an easy one!
Kao's super easy basil butter salmon
Step 1. Get a glass pan for the oven.
Step 2. Drop fish in said pan
step 3. Put a few pats of butter on the top of the fish, and shake on a little basil flakes to taste.
Step 3a Add leamon juice if desired
Step 4. Cook on 325 degrees for about 22-25 minutes
Step 5. Eat
Kao's super easy basil butter salmon
Step 1. Get a glass pan for the oven.
Step 2. Drop fish in said pan
step 3. Put a few pats of butter on the top of the fish, and shake on a little basil flakes to taste.
Step 3a Add leamon juice if desired
Step 4. Cook on 325 degrees for about 22-25 minutes
Step 5. Eat
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But where's the doom? I have to have doom to try it..
Oh and thx, maybe 'll try it. my wife would prolly love it even if it sucked. as long as she didn't have to do it.
Edited, Jul 16th 2007 8:38pm by Jute
Oh and thx, maybe 'll try it. my wife would prolly love it even if it sucked. as long as she didn't have to do it.
Edited, Jul 16th 2007 8:38pm by Jute
Dread Lörd Kaolian wrote:
Sure you do! Heres an easy one!
Kao's super easy basil butter salmon
Step 1. Get a glass pan for the oven.
Step 2. Drop fish in said pan
Step 3. Add 17 diced pineapples, 4 tangelos, 12 kiwi and a duck
step 4. Put a few pats of butter on the top of the fish, and shake on a little basil flakes to taste.
Step 4a Add leamon juice if desired
Step 5. Cook on 325 degrees for about 22-25 minutes
Step 6. Eat
Kao's super easy basil butter salmon
Step 1. Get a glass pan for the oven.
Step 2. Drop fish in said pan
Step 3. Add 17 diced pineapples, 4 tangelos, 12 kiwi and a duck
step 4. Put a few pats of butter on the top of the fish, and shake on a little basil flakes to taste.
Step 4a Add leamon juice if desired
Step 5. Cook on 325 degrees for about 22-25 minutes
Step 6. Eat
FTFY
Dread Lörd Kaolian wrote:
Sure you do! Heres an easy one!
Kao's super easy basil butter salmon
Step 1. Get a glass pan for the oven.
Step 2. Drop fish in said pan
step 3. Put a few pats of butter on the top of the fish, and shake on a little basil flakes to taste.
Step 3a Add leamon juice if desired
Step 4. Cook on 325 degrees for about 22-25 minutes
Step 5. Eat
Kao's super easy basil butter salmon
Step 1. Get a glass pan for the oven.
Step 2. Drop fish in said pan
step 3. Put a few pats of butter on the top of the fish, and shake on a little basil flakes to taste.
Step 3a Add leamon juice if desired
Step 4. Cook on 325 degrees for about 22-25 minutes
Step 5. Eat
You do like your fish well cooked dontcha!
(That would be 10 minutes over here)
"I started out with nothin' and I still got most of it left" - Seasick Steve
Nobby wrote:
Dread Lörd Kaolian wrote:
Sure you do! Heres an easy one!
Kao's super easy basil butter salmon
Step 1. Get a glass pan for the oven.
Step 2. Drop fish in said pan
step 3. Put a few pats of butter on the top of the fish, and shake on a little basil flakes to taste.
Step 3a Add leamon juice if desired
Step 4. Cook on 325 degrees for about 22-25 minutes
Step 5. Eat
Kao's super easy basil butter salmon
Step 1. Get a glass pan for the oven.
Step 2. Drop fish in said pan
step 3. Put a few pats of butter on the top of the fish, and shake on a little basil flakes to taste.
Step 3a Add leamon juice if desired
Step 4. Cook on 325 degrees for about 22-25 minutes
Step 5. Eat
You do like your fish well cooked dontcha!
(That would be 10 minutes over here)
Your degrees are stronger than our 'merkin ones.
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