Interests > All Things Edible (and how to prepare them)
Monday menu
BEG:
--- Quote from: Crazy Horse on January 07, 2008, 01:46:13 PM ---With some coscous and peas. Black eyed of course, though tonight I think I'll have Crowders
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What are Crowders?
Crazy Horse:
Though maybe some shrimp and scallops
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Crazy Horse:
--- Quote from: BEG on January 07, 2008, 01:47:17 PM ---
--- Quote from: Crazy Horse on January 07, 2008, 01:46:13 PM ---With some coscous and peas. Black eyed of course, though tonight I think I'll have Crowders
--- End quote ---
What are Crowders?
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Crowder peas, usually bigger than black eyes and a collection of field peas also
Crazy Horse:
--- Quote from: BEG on January 07, 2008, 01:46:20 PM ---
--- Quote from: Crazy Horse on January 07, 2008, 01:42:29 PM ---a little olive oil and a pan
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Yummy!
Are you going to give us step by step instructions?
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I could, though the real trick to em is to have fresh USA backfin lump (Bluecrab) hardly anyfiller (unlike most Maryland style crabcakes)
This shows the main ingredients
2lbs backfin lump
a dash of flour
some dijion mustard
some of that lea&Perrins
a little parsley
There is just enough of the flour to hold em together
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Crazy Horse:
Back to the shrimp and scallops
Fresh local brown shrimp, though greentails are just as good.
Fresh sea Scallops, you can tell em by their pink color, old frozen ones are just white.
Some procu.............hell that italian ham
The main key is the seasoning. It's Greek seasoning from the Old Town resturaunt in Charleston.
Oh yeah and a grill
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