What's the best thing you ever ate?

Discussion in 'The Okie Corral' started by Shimmy & Shake, Feb 27, 2010.

  1. Shimmy & Shake

    Shimmy & Shake

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    • Steak?
    • Seafood?
    • Desserts?
    I'm watching the cooking channel, and they have all these famous chefs talking about their favorite dishes.

    So what's yours?

    Mine would have to be this concoction from Scomas in San Francisco:
    SHELLFISH SAUTÉ SEC Prawns, Scallops, Lobster, and Crab Legs

    Scoma's Shellfish Sauté Sec.

    [​IMG]


    Seafood lovers rejoice! This delicious seafood recipe is a favorite of Scoma’s guests. It should be – it’s been on the menu for more than 35 of our 45 years! Here’s how to make it at home – quickly and simply.
    Serves two
    Prep time: 20 minutes
    Cook time: 10 minutes
    First we’ll need to make the sauce that we will add after we sauté the seafood. You can let that simmer while you prepare the other ingredients.​

    Shellfish Sauté Sec Sauce

    Ingredients:
    3 tablespoons clarified butter
    3 tablespoons flour
    2 ounces whole milk
    2 ounces heavy cream
    2 ounces clam juice
    2 tablespoons jarred marinara sauce
    Procedure:
    1. In a small sauce pan whisk butter and flour together over medium heat and cook for about three minutes. If flour starts brown then reduce heat.
    2. Add the remaining ingredients and cook over medium-low heat until sauce gets thick enough to coat the back of a spoon (about 15 minutes). Make sure it doesn’t scorch the bottom of the pan.
    3. Strain through a mesh strainer and keep warm.​

    Shellfish Sauté Sec

    Ingredients:
    2 ounces clarified butter
    1/2 cup white mushrooms, thinly sliced
    1/2 cup yellow onion, thinly sliced
    2 large cloves fresh garlic, peeled and finely chopped
    1 green onion cut into ¾” lengths
    4 pieces 2-3 oz Atlantic lobster tails, deveined with the shell removed and the “tail” left on
    8 (1/2 lb) “Dry Pack” sea scallops
    6 (1/2 lb) pieces Black Tiger or similar shrimp, peeled and deveined
    1/4 lb Dungeness crab leg meat
    1/2 cup dry white wine
    1 tablespoon lemon juice
    3 tablespoons unsalted butter, cold
    4 ounces Shell Sec Sauce
    Salt and pepper to taste​

    Procedure:
    4. Heat clarified butter in a large sauté pan over high heat (don’t heat butter to the point of smoking).
    5. When butter is hot add the green onion, yellow onion, garlic, and mushrooms to sauté pan and sweat them until they start to get soft but not brown.
    6. Add all seafood to the pan and cook for about 3 minutes.
    7. Add the wine, lemon juice, and butter and cook for 2 minutes.
    8. Reduce the heat and add the Shell Sec Sauce and cook for an additional minute.
    9. Season to taste with salt and pepper. ​

    Serve over rice pilaf with a side vegetable or al-dente egg fettuccini.
    Wine suggestion: This dish goes great with a nice, well balanced white wine like Hess Su’Skol Vineyard Chardonnay.​

     
    Last edited: Feb 27, 2010
  2. tbhracing

    tbhracing Senior Member

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    Tagged. I will have to think about it an get back to you.
     
    Last edited: Feb 27, 2010

  3. silentpoet

    silentpoet

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    I am not sure the best food but the best drink was water from the fountain in the Mark Twain museum in hanibal MO when I was a boy scout as a kid. We were in the middle of a ten mile hike.
     
  4. Von Hayes

    Von Hayes

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    It was Salmon. It was like, seared on top, and cost $30 or $40, I forget.

    But my goodness, it was awesome.
     
  5. Kith

    Kith

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    Best dish is a stir fry.

    Must include:
    -steak (small, thin sliced pieces)
    -all 3 color sweet peppers (cut in half and then thin strips)
    -asparagus (each piece no longer then your index finger - Must include tip)
    -other ingredients. This is just the base, the rest of what you add gives it personality.

    -cooked with sliced lemons, which are removed before serving.


    Preparation:
    -slice meat and cook in a seperate frying pan with water. When almost finished, remove meat and toss in main frying pan

    -while meat is cooking:
    --slice up two lemons, put to side.
    --slice up sweet peppers, mix even amount as necessary, save excess.
    --slice up asparagus. put to side.

    --prepare other ingredients as necessary.

    When you throw the meat into the main frying pan, toss in all the other ingredients you prepared. It should only cook for a few minutes.(read - maybe ten on medium heat. Stir well.)

    It should only cook long enough to crisp the vegetables. If you start to burn the vegetables you are cooking it too long.



    This is the kind of recipe you can really have fun with, as there are so many things you can add to it. This is just the basics of the recipe. You could make it just like this and it would be great, but be creative and it'll get you far.

    I'm not a person who likes spicy food, of any sort. But that opens up a lot of options for things to add.

    I also won't eat seafood, but a friend of mine loves shrimp and said it went great in this recipe.
     
  6. shootindave

    shootindave

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    If you have never had real Kansas City BBQ you haven't had your best meal yet.

    Arthur Bryants Beef on Bun..... with fries and a root beer to be exact.

    http://www.arthurbryantsbbq.com/

    Yes, the best BBQ is located in areas you may think twice about driving around at night..... your best meal is best served with your Glock and an extra mag near by. :whistling:

    I try to limit myself to a few times a week..... but there are so many spots. Famous Dave's..... Gates..... Jack Stack.... I could go on and on.

    ETA: Forgot..... Travel Channel is filming there tomorrow for a Food special..... thats a clue!
     
    Last edited: Feb 27, 2010
  7. Zagato

    Zagato

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    White. Castle.
     
  8. Adams454

    Adams454

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    The woman I was married to for 9 years.

    Other than that, fried shrimp at the Pier Six. Or raw oysters from apalachicola. Or those 1 1/2" ribeyes that I cook on my weber. Number 2 is a toss up.
     
  9. okie

    okie GT Mayor

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    T bone steak and Lobster:eat:
     
  10. DustyBottoms

    DustyBottoms

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    Hands down.... Abaloni - pounded, breaded and quick fried in peanut oil.
     
  11. Glock-it-to-me

    Glock-it-to-me Catching liars

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    I can't remember what it was but is was FANCY. When the band played the Grand Casino in Basel, Switzerland we were treated with a meal fit for a king.
     
  12. deadmonkey90

    deadmonkey90 Pro Bass Angler

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  13. UtahIrishman

    UtahIrishman BLR

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    Red Snapper, Abalone, Scallops and Oysters with Fresh French Bread. All cooked and served up by the wife of the skipper whose boat we were diving from. Yes....right out of the water...so delicious...hmmm.

    Of course a huge appetite after diving all day didn't hurt either :)
     
  14. holesinpaper

    holesinpaper

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    #1 Lobsters and mussels pulled from the ocean, immediately placed in boiling water with wine, garlic and shallots and gently boiled.

    #2 Med rare Wagyu slices on fresh, homemade corn tortilla chips with spicy mango salsa.
     
  15. JohnnyReb

    JohnnyReb Lifetime Member

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  16. Klaus73

    Klaus73 Klaus

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    24oz bone-in ribeye. med rare. vegetables, mashed potatoes. with creme brulee for dessert with my p226 standing guard.

    oh, and a glass of gentleman jack and coke.
     
  17. NickC50310

    NickC50310

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    That wouldnt be AB's on Brooklyn would it? :wavey::supergrin: Been there several times and it is FANTASTIC. Had one off day where it was just ok though.

    I have eaten so much amazing food in my life its hard to just pin point one thing. The meatball sandwich I ate tonight from a little Italian place called Marinos is TOP TEN EASY! That sayin a lot because I have ate top notch foods all around the country.

    Morel Chicken at JJ at the Copperpot in Laurie Missouri is also top five EASILY! Would BLOW YOUR MIND!
     
  18. crazymoose

    crazymoose Nonentity

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    Probably some kind of seared tuna crusted in something. A really good filet mignon is pretty damned hard to beat, too. And any decently prepared artichoke.
     
    Last edited: Feb 27, 2010
  19. jp3975

    jp3975

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    Abalone is very good.

    But Im going to say...

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    Last edited: Feb 27, 2010
  20. packinaglock

    packinaglock John 3:16

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    I can't remember her name. :whistling: