NCT Cooks Challenge 28 : 11/15 - 12/5 : Something from the water!

Keltin

Keltin

New member
Ok, Vera is busy, and I don't see SS around, and since she was kind enough to keep FP going for me, I'll step in here.

1. Duck
2. Something from the ocean/pond/lake/stream/river/puddle
3. Ground Cow
4. Smoked Pig
5. Your favourite spice
6. Your favourite herb
7. Stew
8. Middle Eastern
9. Seasonal vegetable of your choice (must be 'in' season)


And the generator says..............

#2 Something from the ocean/pond/lake/stream/river/puddle
 

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Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

I've been craving salmon again, so I'm diggin this one!
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

That sounds good to me too Mhend.
Hmmmm.. haven't made salmon in a while and I love it.
I'll participate in this one, probably this coming weekend sometime.
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

Garden Fresh Trout

this drew WOWs - even I thought it tasty:
original, so far as I know.
recipe size for four 1.25-1.5 lb fish

whole fresh trout, deboned.
skin on
head / tail on - optional
one per person.
do get the deboned fish - this is a "stuffing" dish and the fish bones will make getting at the stuffing very un-nice.
salt & fg-pepper fish cavity

in a hot pan
2 T butter
5 T olive oil
saute 1/4 c finely diced leek (white stem only) until tender
add: 1 to 1.5 cup cored/seeded/diced fresh tomato

when done, add handful chopped parsley - curly or flat

toss, turn, add to make stuffing consistency: panko bread crumb

oil trout exterior to prevent sticking
spoon hot stuffing into trout cavity
bake on a rack at 275'F about 20 minutes
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

Ok so this means ANYTHING sold in the seafood dept? Clams are included?
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

Something from the water!

Where do clams come from Peeps? lol
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

Thanks!! Hope I can play, too!!
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

Crab Cakes - made with jumbo lump only.

Parsley
Scallions
Old Bay
Mayo
Bread crumbs
Salt & Pepper
1 pound of crab for 4 cakes

Make into patties then coat in panko.


I added sriracha to the tarter sauce for a fabulous zing! It was perfect with the crab, and a real keeper!

Sorry, it's an old pic - I forgot to take a new one, but I just have so many pics of this..............
 

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Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

That crab cake looks delicious.

I'm headed to the grocery store to see what looks good in the fish dept.
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

What happened to the Cooks Challenge? :unsure:
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

I think everyone just got busy with Thanksgiving! Maybe we should extend this one.
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

Didn't anyone make a shrimp cocktail with their Thanksgiving dinner?

Oops, I forgot, I was going to make salmon.
I won't make the deadline.
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

Sorry. The holiday got the better of me.

Thanks to you all for suggesting we continue this challenge for another week. We'll let Challenge: Something From The Water" carry over until Sunday, December 5. It would be a shame to let such a wonderful spin go unchallenged.
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

SilverSage said:
Sorry. The holiday got the better of me.

Thanks to you all for suggesting we continue this challenge for another week. We'll let Challenge: Something From The Water" carry over until Sunday, December 5. It would be a shame to let such a wonderful spin go unchallenged.
Click to expand...
Yay! :respect:
 
Re: NCT Cooks Challenge 28 : 11/15 - 11/22 : Something from the water!

Cooksie said:
I'm headed to the grocery store to see what looks good in the fish dept.
Click to expand...

I ended up with some Willapoint oysters. I'm sure that some people are still eating the Gulf oysters, but I'm still kind of leary of them.

Since I didn't have oyster shells, I had to improvise and use scallop shells. I did some Bienville style and some fried. Topping for the Bienville was a mixture of bread crumbs, parsley, parmesan cheese, onion, garlic, and oyster liquor.

BakedOystersandFriedOysters.jpg



Ready to bake:

BakedOystersReadyfortheOven.jpg
 
Last night's dinner was Hot and Sour Soup with Shrimp Dumplings and some Shrimp Potstickers on the side.

HotandSourSoupwithShrimpDumplingsandShrimpPotstickers.jpg



The soup was a package mix that I jazzed up a bit with some fresh ginger, bok choy, egg, and shrimp dumplings. Instead of making a dipping sauce for the potstickers, I just dipped them in the soup.

Shrimp filling for both the dumplings and potstickers was a mixture of shrimp, bamboo shoots, green onion, fresh ginger, soy sauce, sherry, and sesame oil.
 
Great presentation, Cooksie! I love oysters and miss those wonderful Willapoint oysters. Our little town used to be famous for oysters (Bucerias means "place of the diver") and they still sell them in the market, but I have been a little cautious about buying them - they sit there, cooking in the sun. Yikes. But I have eaten them in restaurants with no bad effects. Yours look wonderful.
 
Thanks! I love them too. Sitting in the sun would bother me too. I have the meat counter guy put them in a bag of ice just for the ride home.
 
Cooksie, that is amazing! Beautiful presentation, and FANTASTIC dishes! I'll take one of everything right now please!! :clap:
 
Nothing spectacular here.
Just a bit of salmon, rice and peas.
The salmon was pan seared, then basted in butter with a little Old Bay and dill added.

2010-12-05 16-59-30.120.jpg
 
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