Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Seafood dinner (not egged)

buzd504
buzd504 Posts: 3,877
in EggHead Forum
Stopped at our favorite seafood house (Joe Patti's) on the way back from Pensacola.  Got some fish for the freezer and a few other treats.

App was salmon that I cured, with cream cheese and capers and a vodka martini with blue cheese stuffed olives.



Rolled out some pasta.


And added it to the oysters.  One of my favorites.




NOLA
· Share on FacebookShare on Twitter

Comments

  • 1voyager
    1voyager Posts: 1,157
    Fabulous. Job well done!

    Would you please post the oyster pasta recipe?

    Large Egg, PGS A40 gasser.
    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,877
    edited December 2020
    1voyager said:
    Fabulous. Job well done!

    Would you please post the oyster pasta recipe?


    It's mostly this one:


    I played with some quantities.  More shallots and green onions.  Less cream.  More cheese.  Fresh parsley at the end.  It's pretty forgiving.  Don't skimp on the oysters - they can get lost in the pasta (ask me how I know).  Also, don't overcook them.  I slightly undercook the pasta and then add the pasta and oysters at the same time.  Just enough heat to finish the pasta is enough to just barely cook the oysters.

    Pasta was half semolina and half bread flour and 3 eggs - about 450g total.
    NOLA
    · Share on FacebookShare on Twitter
  • Sea2Ski
    Sea2Ski Posts: 4,131
    That looks and sounds fantastic. I would love to tear into that meal. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Dammit, Ashton, now I know what I have to cook tonight.  You should be a paid social influencer.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,877
    nolaegghead said:
    Dammit, Ashton, now I know what I have to cook tonight.  You should be a paid social influencer.
    You should also do short ribs. Rouses had jumbo packs for 4.99/lb. 


    NOLA
    · Share on FacebookShare on Twitter
  • RajunCajun
    RajunCajun Posts: 1,049
    Very nice!  Fried oysters were on our menu last night.  Man, I'm still hurting.
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    "Rolled out some pasta"... for 20 people :)

    Mighty fine, sir!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • 1voyager
    1voyager Posts: 1,157
    buzd504 said:
    1voyager said:
    Fabulous. Job well done!

    Would you please post the oyster pasta recipe?


    It's mostly this one:


    I played with some quantities.  More shallots and green onions.  Less cream.  More cheese.  Fresh parsley at the end.  It's pretty forgiving.  Don't skimp on the oysters - they can get lost in the pasta (ask me how I know).  Also, don't overcook them.  I slightly undercook the pasta and then add the pasta and oysters at the same time.  Just enough heat to finish the pasta is enough to just barely cook the oysters.

    Pasta was half semolina and half bread flour and 3 eggs - about 450g total.
    Boss Lady made a version of this, thanks to you.

    It was incredible! This dish will absolutely be included in our rotation.

    Again, thank-you.
    Large Egg, PGS A40 gasser.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,716
    Great dish right there.  Glad you posted even if not involving a BGE.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter

Categories