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Sea Quest

JethroJethro Posts: 495
edited November -1 in EggHead Forum
Hey Folks,[p]I've been kinda having a craving for some Egged seafood. Thought I'd ask for your inputs. We've done and will continue to do a lot of salmon. We did the Clams Casino and thought they were outstanding. I am looking for something along the Clams Casino route, maybe scallops, shrimp or something else (smoked mussels?) of a nonfish variety. One fish I am considering though is monkfish.[p]Looking for your ideas and cooking directions.[p]Thanx All,
Jethro[p]PS As an aside I just notified the webmaster that I think the Clams Casino recipe should be moved from the new recipe submissions section to the main recipe section. Anyone care to second that nomination?

Comments

  • GretlGretl Posts: 670
    Jethro,
    I haven't tried smoked mussels, but smoked oysters are outstanding.
    Cheers,
    Gretl

  • JethroJethro Posts: 495
    Gretl,[p]Tell me how you do these oysters? I am really a novice with these types of cooks so the more details the better.[p]Thanx,
    Jethro

  • GretlGretl Posts: 670
    Jethro,
    I buy the already shucked oysters; a pint or so. Drain them and marinate them briefly in extra virgin olive oil, a little lemon juice, freshly ground pepper, some fresh or dried herbs of your choice, chopped garlic to taste, and a liberal (or conservative) splash of hot sauce...and/or hot pepper flakes. Dijon mustard might be good, too; haven't tried that. Since those buggers are incredibly slippery, I line a rack with branches of fresh rosemary (available at grocery store produce section) and lay the rack over a drip pan with some water in it. The Egg temp should be around 300 to 350; put the pan on a couple of firebricks and check the progress occasionally; it should be possibly an hour; obviously less if the heat's up. The desired level of "doneness" is when they've shrunk up and are a nice nutty brown color. They should be tender and not "squishy" textured. I have used smoking chips; I think applewood or cabernet. Even without the chips, the delicate smoky flavor is just wonderful. The only drawback is that you can eat so many of them, you'll go broke![p]I should probably enter this in the recipe section. I'll try some with some different variations and keep notes. Gosh, I'm hungry!![p]I really do want to try smoking mussels soon, as they're a big favorite of ours.[p]Cheers,
    Gretl

  • JethroJethro Posts: 495
    Gretl,[p]That does sound interesting. I'll have to look around for some oysters. I've never bought em. Have you tried the Clams Casino recipe? I was thinking maybe what you described could be modified using the Clams Casino half shell and mini or regular muffin pan set up?[p]I think the mussels would be worth tryin - they aren't too expensive.[p]I ain't too good at being creative (bean an accountant and all) but this has really got me thinkin.[p]Jethro
  • Jethro,
    I can't believe if you love seafood that much, that you haven't grilled up some lobster tails yet. Go to Sam's and grab a few. It doesn't get much better than that. Mrs. Houndog and I grilled up two huge ones Sunday night. I think they got her to feelin' a bit frisky too ![p]Houndog

  • Houndog,[p]yeah, right silly dog......... ;-)

  • Nature BoyNature Boy Posts: 8,312
    Houndog,
    Hey Brad!! The original one "d" Houndog has come to visit! We have another guy here who posts as hounddog. Your lobster tail recipe is becoming a legend around these parts.[p]I'll try giving you a call today.
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Trout BumTrout Bum Posts: 343
    Houndog,
    Please give a few hints as to how you cook those tails.
    Prep, time. temp.
    Regards,
    B D

  • Nature Boy,
    I have seen the imposter two "D" hounddog posting. I was just hoping that he'd be able to give out some great advice to make me look better! Hope you're well - I'm heading out to get a few hours of work done, but I'll give you a shout this afternoon. Man, you were on vacation for about a month or so, weren't you ? Must be nice.[p]Houndog
    fat side up ?
    PS : Chris, do you know how to post a link to the LOB recipe for Big Daddy

  • djm5x9djm5x9 Posts: 1,342
    lobster.jpg
    <p />Houndog:[p]Here you go . . .[p]Good to see you around![p]
    [ul][li]"Dwell In The Shell"[/ul]
  • Char-WoodyChar-Woody Posts: 2,642
    Houndog, hya guy..good to see you..and a explanation is due you...Hope it works..The other gentleman is using his e.mail handle here and it was pretty much grandfathered there. I suggested on his first entry to the forum that it might be confusing. It was to me. But as long as you two don't get in the same kennel together, and we have to sort D's to get a grip on it..all should be well..Good to see you here Houndog, and dang, I gotta try that lobster. Any chancy you might want to repost your new improved lobster recipe?? Or is this the new one?
    Best of Cheers to ya..
    C~W
    BTW..the other gents hounddog e.mail handle is a occupational reflection of his law practice....so being careful here.
    :-)[p]

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