We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
The stock had the shrimp shells, legs from the crab, 3-4 fish heads
from the fish monger, clam juice,shallots, onions, diced tomatoes,
saffron, some seasonings and some chicken broth. Played with the
For the main dish we used blue crab, shrimp, shells off, Maine
lobster claws, New Zealand Green Lip mussels, cobia, haddock and a few
They were less than 6 hours from the Indian River and very frisky:
Had to tame them down so into the pot:
Took the legs and added to the stock pot but kept the claws and body for the meal:
The pot simmered for 4 hours:
After letting the pot cool, drained thru sieve and then placed in
frig for 24 hours. Added the fish and had a great meal. Topped the
plate with fennel and fresh cilantro.
Dessert was cheesecake with raspberry sauce:
There are many variations to this dish.
Thanks for looking.
Sorry you feel hurt by someone without your depth of knowledge about Arlington, saying that he is degrading the term "The Old Guard". I have 2 roommates from college and several classmates on the Vietnam Memorial wall and an ex father-in-law 38 years active duty marine general buried in Arlington. This is a food forum, lighten up!!