Ok ok, so like im sure we have like 4-5 threads already on this topic.. But since im too fakin lazy to do a search (searches are for n00bs ) I decided to make another juan.


So anyway....

Anyone know if you can buy the flaky pastry skins for strudel? Or do you have to make it from scratch?? I remember when I worked at KFC for my first job, when we made the pot pies, the tops were already in pre-made form. Came in a box of like 50 in there.. Not sure if that was only available on the commercial side or if they have them for lowly cooks like me..

 

Fila dough will do the job.. they might be a tad flaky. foodnetwork.com is your friend. it's pretty much one of my best friends.

 

Go to Winco super market off Phillips ranch road.
They have everything. That's where i do most of my shopping.

 

+998611

fillo dough can be found at any supermarket in the frozen foods section

 

ok, so like when i bake, do i normally need to brush on butter on the top?? Butter just browns it right?

 

browns and keeping it moist... it's a protective layer..
just to brown.. you can use egg water..

depending on what you use.. you might not need it

 

ok cool...

I was looking into making this sometime for the Mrs.

Rock Shrimp and Mozzarella Strudel with a Smokey Tomato-Butter Sauce
Recipe courtesy Emeril Lagasse, 2000
2 cups peeled rock shrimp tails, about 1 pound
1 tablespoon Creole seasoning, recipe follows
1 tablespoon olive oil
1/2 cup peeled, chopped onion
1/4 cup chopped celery
1/2 tablespoon minced garlic
1/2 cup heavy cream
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce
1/4 to 1/2 cup bread crumbs, plus 1/4 cup
1 cup cubed mozzarella pieces
1 tablespoon grated Parmesan
8 sheets phyllo dough, defrosted
1 stick butter, melted

Place the shrimp tails in a bowl and season with the Creole seasoning. In a large heavy skillet heat the olive oil over medium high heat. Add the onion, celery and garlic and saute until translucent, about 3 minutes. Add seasoned shrimp to the skillet and cook until pink, about 4 minutes. Add cream, Worcestershire and Crystal hot sauces to pan and reduce over medium heat for 2 minutes. Add 1/4 to 1/2 cup bread crumbs to the mixture to tighten, stirring to combine well, and cook for 1 minute. Remove mixture from the heat and allow to cool. Gently fold in the cheese and combine thoroughly.
Divide cooled shrimp mixture into 8 equal portions, then fashion each into individual logs about 1-inch in diameter and 4-inches in length (approximately 3 1/2 ounces each).
Preheat oven to 425 degrees.
Spread phyllo sheets on a clean work surface with long side closest to you, like a book. With a pastry brush, spread melted butter on right half of top sheet, then sprinkle with 1 teaspoon bread crumbs and fold left side over right side as though closing a book. Butter top of folded phyllo sheet. Place one formed shrimp log at bottom of phyllo sheet and carefully fold 1-inch edge of left side over the filling, then 1-inch edge of right side over the filling. Starting at the bottom, fold the phyllo over the shrimp filling and roll up to form a cylinder, like an eggroll, buttering the bottom 1/2-inch of phyllo with butter to seal. Butter the top of the phyllo roll and place on a baking sheet lined with parchment paper. Repeat with remaining phyllo sheets and rock shrimp filling. Place phyllo bundles in refrigerator for 10 minutes prior to cooking.
Bake phyllo strudels in oven until golden brown, about 12 to 15 minutes. Serve warm.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

SMOKEY TOMATO-BUTTER SAUCE:
1 pound Roma tomatoes, cored and halved
1/2 cup olive oil
Salt
Freshly ground black pepper
1 tablespoon butter
1 onion, finely chopped
1 rib celery, finely chopped
1 cup chicken stock
1 tablespoon tomato paste
1/2 pound cold unsalted butter
White pepper, to taste
Few drops balsamic vinegar, or to taste
Hot sauce, your choice, to taste

In a mixing bowl, toss the tomatoes with the olive oil and season with salt and pepper. Place tomatoes on a smoker rack and smoke with hickory chips for 15 minutes.
In a saucepan over medium-high heat melt butter, add chopped onion and celery and cook until softened, about 4 minutes. Add smoked tomatoes and any accumulated juices, chicken stock, and tomato paste and bring to a boil. Reduce heat and simmer for 20 minutes. Using a hand-held blender, puree until smooth. Strain through a coarse strainer and continue to cook until thickened, about 5 more minutes. Whisk in cold butter, season to taste with salt, white pepper, a few drops of balsamic vinegar and your hot sauce of choice. Serve immediately or keep warm in a bain marie until needed.

 

any tips on prep/seasoning for prime rib?

 

sea salt and pepper... but that's just me.

 

for thick meat like alabama steak.. lots of salt and pepper.. self ground pepper would be much more aromatic. or you can do a dry rub. i have a recipe somewhere. i'll put it up when i find it. it's for standing rib roast.

 

*crickets*


Ooook... Since no one is posting... LOL.... um...

Whats a boullion? or a bouliion base?? and what is it used for??

 

I think there's two versions of boullion... one is those little cubes of flavor that you can make instant broth with by adding it to hot water... I think that might be spelled bullion. I'm not sure man. I'll have to hit up food network...

 

Bouillon are stock concentrate. They're made of spice, soup (stock) and dry vegetable for dehydration. In a way, Japanese curry can be classified as bouillon, only when you melt it or cook it in water or better yet, beef broth, curry flavor and its richness extracts. Most of these bouillon, contains MSG. They can also be in powder base as well.

http://www.amazon.com/Chicken-Broth-.../dp/B00016LZRK

 

http://www.foodandwine.com/recipes/h...ighs?printer=1

Food & Wine
Herb-and-Cheese-Filled Chicken Thighs

* staff favorite STAFF FAVORITE

ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 15 MIN
SERVES: 8
ingredients

* 1 1/2 cups fresh bread crumbs
* 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)
* 2 large eggs, lightly beaten
* 1/2 cup grated Provolone cheese (1 1/2 ounces)
* 1/2 cup coarsely chopped basil
* 1/4 cup coarsely chopped flat-leaf parsley
* Finely grated zest of 2 lemons
* 1 tablespoon finely chopped rosemary
* 16 boneless chicken thighs with skin (about 5 ounces each)
* Salt and freshly ground pepper


directions

1. Preheat the oven to 450°. In a medium bowl, combine the fresh bread crumbs, Parmesan cheese, eggs, Provolone, chopped basil, chopped parsley, lemon zest and rosemary. Set the chicken thighs, skin side down, on a work surface and season with salt and freshly ground pepper. Mound 1/4 cup of the herb-and-cheese filling on each thigh. Fold the sides of the thighs over the filling to enclose it and tie each chicken thigh in 2 or 3 places with kitchen string. Season the chicken thighs with salt and pepper.
2. Arrange the stuffed chicken thighs on a large, rimmed baking sheet and roast for about 35 minutes, or until golden brown. Let the chicken rest for 10 minutes, then discard the strings and serve.

MAKE AHEAD The uncooked, stuffed chicken thighs can be refrigerated overnight. Let them return to room temperature before proceeding with the recipe.

NOTES

For easy clean-up, line the baking sheet with heavy-duty aluminum foil.

If interested, I'll let you guys how this goes.

 

^^thanks for the explanation kev.


Made shrimp scampi with linguine last night, not bad. I think i needed more lemon juice, and also not over cook the shrimp. Ah well, try again next time i guess..

Also made creme brulee again on saturday (gets easier everytime :P ), did run into a slight problem tho.. My vanilla bean dried up in the bottle, and i've had the damn bottle shut tight from the last time I made it. Needless to say, the vanilla bean was all hard and snapped into pieces when I tried to split it and scrap out the pulp.. Had me fishin for pieces of bean after I cooked the cream. blah!