Heading to mom's, need a good easter side dish

[Chairman_Kaga]

Anyone ('Pup) got any suggestions?

She's already serving a big ham and cheesy potatoes.

[LilPuppy]

I'll fix you up tomorrow!! :D

Salad , appetizer , veggie , dessert???

[Chairman_Kaga]

I'll fix you up tomorrow!! :D

Salad , appetizer , veggie , dessert???
Sure. :)

[SauerKraut]

<<<<<<<<<<<<<<<<<<<-- wishes he could go back home for Easter.

[MASH]

<<<<<<<<<<<< Loathed to go home for Easter

[LilPuppy]

Doh! Kaga I almost forgot!! Doing it now...

I sincerly hope that this did not set you back at all...

[LilPuppy]

Salad: Shrimp & Tomatoe for 6

5 oz. of mantane(baby 1-1/2 cm) shrimp

6 ripe hot house tomatoes (or a fairly large not too or it won't be ripe)

1 teaspoon of each : onion (red or bermuda) , scallion (green onion) , garlic , celery , avocado , jalepano (or less depending) , fresh cilantro ,fresh basil (1/4)

Lime juice (2 med.) , pinch of cumin , pinch of cayenne pepper , salt & pepper to taste...........

either mayo or olive oil (if olive oil do not add until service as when it is refrigerated it will congel and is unpleasant too the eye)





Procedure: add all ingrediants ( except tomatoes and mayo or oil) mix well.

Cut the bottom of the tomatoe just enough to give it a flat surface so it doesn't role around. Then cut the top off and hollow it out half way deep and about 1/8 from the edge.First use a small sharp knife for this by cutting a guide line along the top of the tomatoe . Then with a teaspoon hollow out the rest. Salt & pepper the inside of the tomatoe then fill with the salad mixture about a 1/2 above the top in a round scoop shape. Wipe the edge if any is on . If using mayo this may be done a day ahead . Place a lettuce leaf on the plate ( leaf lettuce - red if you can find) then place salad on top... you can see the lettuces on this link.....oh you may want to book mark this it is quite a sweet one!!




http://www.foodsubs.com/Greensld.html

*edit here is a book you might find fun.....this is a chef's bedside bible

http://www.foodreference.com/html/larepertoiredelacuisine.html

and check the Escoffier (he is GOD)

[Iron Sauron]

<<<<<<<<<-despises large family get-togethers

[LilPuppy]

Real Easy Key Lime Pie: 3 eggs (seperate yolks & whites)

1 can of Condensed milk (not evaporated) 300ml. size(approx.10 oz)

juice of 3 limes

3 teaspoons of sugar

1 9 inch pie crust (buy it)

Procedure: in a bowl place egg yolks (beaten ,not whipped),condensed milk , sugar and lime juice. Mix well. Pre-bake the pie crust at *400 until lightly brown (no more than 10-15 min. depending on oven calibration) . Pour mixture into pie crust. Now for the meringue place egg whites in a stainless steel mixing bowl . With (I hope you have one if not you'll have popeye forearms whipping it by hand) an electric mixer whip at high speed until soft peaks appear(when you pull mixer out the stuff that drips off will appear as small snow capped peaks) then slow while mixing add a tablespoon of sugar and continue too whip until stiff peaks appear(it will stand staight up) then with a spatula spread over pie while lifting up towards you to give the nice appearance of the peaks. Then place in a pre-heated oven (*400) and cook until meringue has a nice golden brown colour . Remove and let cool. Refridgerate for at least 4 hrs. before serving.....

[SauerKraut]

scrumptious.

[LilPuppy]

I realize that none of this has been traditional Easter fare but....

I don't know if this is either but if you can find them , get them , hoard them , adore them......... FIDDLE HEADS

http://www.umext.maine.edu/onlinepubs/htmpubs/4198.htm

I love these....but they are only available for approx. 4-5 weeks in April - early May....

Soak extremely well in cold water...stirring(just a couple twirls) every 10 mins. (about an hour) then rinse under cold water (these are very dirty and will have a lot in it)...trim the stem about 1/4 from the curl...(see link for pic.) ...in heavily salted boiling water place the fiddle heads. When cooked ( you want el' dante) place imm. in a bowl of ice water (stop cooking process...not worse than mushy fiddleheads).....when ready for service have fine diced onion, garlic and place in a shallow pot with a fair amount of butter(for me the more the better) now on a med. heat slowly sweat the onion & garlic , then place the fiddleheads in toss and increase the heat to med. high. when that starts to bubble add 1 oz. (for every 8 oz. of fiddleheads) of balsalmic vinegar toss and cook for another min. salt & pepper to taste.....


*EDIT......if unavailable asparagus is a fine substitute.... :D

[Chairman_Kaga]

Doh! Kaga I almost forgot!! Doing it now...

I sincerly hope that this did not set you back at all...
Appreciate it.

And nope. Got today off so I'm running around getting ingredients as soon as I get rid of this headache. :(

@#$@#$@ database servers. Ugh!

[SpongeBob]

<<<<<<<<<<<< Loathed to go home for Easter

Nah nah na naaah na, I'm going home for some authentic Greek Cuisine. Yum!

[SauerKraut]

<<<<<<<<<<<< Loathed to go home for Easter

Nah nah na naaah na, I'm going home for some authentic Greek Cuisine. Yum!


awesome.


I'm going to be making a nice Greek spread my damn self.

Unfortunately, no lamb is to be served. :(

damn vegetarian wife.