2021 September ~ What's Cooking?

bethk wrote:

Imelda HL wrote:

How did you cook your shrimps Beth? Looks delicious, I have some shrimps in my freezer, they are 16 to 20/lbs, I'd like to fry them like yours. Did you use cast iron skillet to fry them?  

Imelda, I cleaned my shrimps and then rolled them in some paper towels to get rid of the excess moisture.  Then just a few minutes before cooking I did a buttermilk/sambal oeleck marinade and dredged in the Louisiana Fish Fry mix.  The fry mix is mainly corn flour with some spices added.  I picked it up because I couldn't find any store that carried plain corn flour (NOT corn starch or corn meal......). I let the shrimps sit on a plate for a few minutes before frying to allow the buttermilk to absorb into the corn flour.

Then I did a 'deep' fry of 370° vegetable oil in a pan with the oil about 2" deep.  I use the least expensive oil I can find because I use it once and then, when cool, it gets tossed out. I just used a narrow sauce pan ~ same pot I use for boiling potatoes or vegetables.  I only cook a few at a time (4) and end up with about 4 batches ~ but since shrimp cooks in minutes it doesn't take long at all.

I like the corn flour to use for frying fish/shrimp because it's not a heavy breading and just lightly coats/seals the fish.

I've done it before by just doing a quick ice water dip with the shrimp and then into some of the corn flour and that was REALLY thin.

Thank you Beth, I'll go and buy for the Fish Fry mix. So today we'll finish the leftover we have in our fridge. My MiL got Pneumonia last week, I made lots of soup for her, she is getting much better now and is being herself again. Here are 2 kind of soups I cooked and remembered to take their pictures

Roasted butternut squash soup ( with carrots and potatoes)


I made fresh garlic and rosemary Focaccia bread


Here is what I called Grits porridge, cooked grits added bunch of milk and finely chopped broccoli florets, topped with bacon bits

JanaAZ wrote:I smoked a pork loin the other day and decided to make a cubano sandwich. I had some crusty rolls our friends brought from Chicago and used them. So I pounded the smoked pork loin and put it on a roll with a piece of Swiss on each side, the pork, a piece of ham and some homemade dill pickles I added some mustard and then put ghee in the outside of the roll. Into the griddler and grilled it. So good.  No photos. They weren’t pretty but they were tasty. I’m sure Beth can get a great cubano in Florida but I haven’t seen them here.

Bugster2 wrote:Haven't been doing much cooking, i just have no appetite. I made beef stroganoff the other day but it tasted too sour. My taste just isn't back to normal. This morning I woke up with a stomach ache and dry heaves so I am really not intrested in eating.

My sister's son is in Mexico filming a movie. He just finished on Friday and now it is going to be edited. Robin (my sister) had the son of one her high school friends down there to see the movie making process. The friend said to Robin that her son loved being down there and learned so much. The friend also said "I didn't know he would learn how to pay off the Cartel. LOL.