DTBarton

Leftover Asian chicken wings. Mix some soy sauce, oyster sauce, and a little sesame oil in a plastic bag. Shake chicken wings in bag to coat. Bake at 350 about an hour or so until done and skin crisp. Make your favorite stir fry sauce. I use about 4 parts soy sauce, 1part rice vinegar, 1 part brown vinegar, dash fish sauce, hot bean paste to taste, a little corn starch. Take hot chicken wings from oven. Have hot skillet or wok ready. put wings in skillet or wok. Add sauce, stir to coat and thicken. Serve immediately with a liberal sprinkling of finely chopped green onion and cilantro. Fantastic fresh, really good cold out of the tupperware.

We have enjoyed lunch at the Hungry Tarpon, mile marker 77.5, next to Robbie's marina. Not open for dinner. We like the lunch better than breakfast. Also like the Fish House in Key Largo. Good fresh seafood, and they also smoke their own fish for eat in or take out, it's really good stuff.

You just describes some gumbo on the hoof!

Jumping in late here as well. Haven't tried a lot of the places mentioned. Johnny Boy's on 301 - Agree with the descriptions above, had gotten very inconsistent. My best luck on 301 has been a place that's about a mile east of 301. You turn right at the 1st or 2nd traffic light north of the Potomac River Bridge (headed north), you'll know which light because there's a hand painted sign before the turn. Only open warm weather weekends (about April - October). You'll see another sign by the road that says "Open Today" on the right, I think, if they're open, turn in there. Just a shack by an old church. Ribs have been really good everytime I've had them, but we stop by there when we're traveling back from VA, hard to say make a special trip due to sporadic opening. Perhaps that Joe guy will share his 15 great Chrales county BBQ spots with us, so far he's keeping them to himself! My favorite locally is Dotson's barbecue in Glen Burnie, south of Baltimore. Smoky, pit cooked ribs and chicken and soul food sides. White bread with your ribs, a good sign. I used to work right near there and the smoke was coming up every morning no matter how early you went in. Their deal is they cook all the stuff for the day to be ready by lunch time, start the fire at 3 or 4 AM, so don't go before 11:30 or so. Dotson's barbecue: 7317 East Furnace Branch Road 410-768-2784 See, I share the wealth!

Not an expert, since I haven't gone, but some of my Philly acquaintances have said that if you want to try Le Bec Fin and only spend an arm and a leg (not ALL of your appendages) that it's a good try for lunch. http://www.lebecfin.com/index.cfm

SLK? BYOB. OK? ← OK D'OH K! Thanks

My Mom has a recipe similar to Aunt Audrey's it's great. I like a little tabasco in my marinade, and I prefer to use small to medium shrimp (prawns). Eating the onions is as good as the seafood! Just did this the other night, broiled shrimp from Marcella Hazan's Classic Italian Cookbook, and it was really good. Peel, devein, rinse and dry the prawns. Mix a 50-50 blend of vegetable oil and olive oil with some fine, dry bread crumbs. Recipe quantities were 3 TBS of each oil and 2/3 cup crumbs, I think. Pour enough of oil/crumb mixture over prawns to create a smooth, even coating. Add some finely chopped parsley, salt and pepper. Let sit for 20 minutes at room temp. Turn on broiler to highest setting for 15 minutes before broiling. Thread the prawns on to skewers so they won't spin when you turn them. Broil close and on high until brown, maybe 2 minutes. Turn and brown other side, another 1-2 minutes. Vary time with size of prawns, obviously. Serve immediately with fresh lemon wedges to squeeze over. Yum

My grandmother cooked all sorts of fresh vegetables (carrots, green beans, broccoli, cauliflower, lima beans, swiss chard) in her pressure cooker and I remember them as very good. The raw material usually came right out of my grandfather's garden, so that helped. I imagine they weren't cooking them al dente, so keep that in mind, veggies cook pretty fast in a PC. Granny's rule of thumb was when you smell the veggies in the PC, they're done.

I agree. You could see as the show went on that Donna's group was taking a lot of time on elaborate preparations. When they announced the 15 minutes left point, I thought he'd scale back the aesthetic flourishes and cook some scallops.

There are some things that are available in half bottles. The most common are sparkling wines and dessert wines. Perhaps a better option is to invest in a vacu-vin or similar system that allows you to reseal an uncorked bottle and withdraw the air above the liquid. While not perfect, this does allow you to keep the wine for several days after opening. Also, some red wines change in interesting ways when they're open (and re-corked) for a few days. Unfortunately, others do not so this is somewhat of a crap shoot. Another option is to seek out restaurants that offer nice selections of wine by the glass. My final idea is that I bet it wouldn't be too hard to find some grateful friends that would help you finish off a bottle that you open. Wine tasting is much more fun in a group anyway!

When they're that fresh, I prefer to not do too much too them. Steam to desired doneness and add a little salt, pepper, butter and parsley and enjoy. Could add a bit of fresh tarragon as well, not too much though. Or julienne and stir fry quickly with some julienned celery and some thin strips of marinated beef, toss with a little soy and oyster sauce.

I guess this isn't "taboo" since it's church related. Another grandparents story. My mother's parents lived in the Shenandoah valley of Virginia and were devout Presbyterians. Some of my favorite food memories are of being taken as a child to outdoor church picnics in the summertime. A bonanza of fattening, delicious homemade stuff with no one counting calories, cholesterol, or portions. All the church ladies encouraged the youngsters to indulge and the competition was pretty fierce. Fried chicken, potato salad, deviled eggs, BLT's, burgers, macaroni and cheese, it was great.

My brother redid his house recently and used a lot of cork tile flooring, including the kitchen. Looks very unique, has some softness to it, all around good choice if it fits your decor.

When you do eat it, here are a couple of ideas. Sort of cliche, I guess, but cliches do exist for a reason. As a simple first course, saute slices of the fois gras and serve on buttered, lightly pan browned toast points. Use a nice quality fine grained bread (don't want a huge crumb with holes) and leave a little softness in the toast. Fine by itself, if you can find some fresh figs, they go great with that. Also this dish is the Lord's excuse to let you drink Sauterne with your first course. A dish I had for the first time in San Francisco about 12 years ago (at Aqua), and I've seen several variations since. Seared tuna steak topped with a seared slice of fois gras and sauced with a pinot noir reduction. It was great. The same trick works very well with a nice steak for a decadent dinner. Spare no expense on the red wine in celebration of your healthy baby!

I think you described your intent very well in your post. Present that description of your priorities and budget to the sommelier and he or she will most likely hook you up. Hard to get much more specific without seeing the wine list, but you're already on the right track.

So does this mean Im not a member of the gourmet subculture? I grew up prefering dark meat, but my tastes changed as I got older. And quite frankly, legs just gross me out. All that sinew and whatever else its called on the leg. Ick. I dont eat red meat either, so maybe that has something to do with it. ← As Archie Bunker famously said, "I don't eat chicken legs, do you know where that chicken's been walking"? I have to say, I'm a dark meat man myself. This thread's moved on to chicken livers, and I believe that some people don't like dark meat (especially thighs) because they have a hint of liver flavor. I love it and I like the inexpensiveness and the forgiving nature of the dark meat. Overcook it some, no worries!

While not anywhere near as cold as Minnesota, we've had excellent luck with our Mediterranean herbs (thyme, oregano, rosemary) wintering over as long as we plant them on the southwest side of the house. The ones exposed to north winter wind almost always croaked unless it was avery mild winter. Just cut them back in the early spring.

My almost home town of Annapolis, Maryland offers a wide array of choices after parking the car once (not always an easy task, but patience pays off). Since it's the state capitol, there are enough expense accounts to help support a wide variety of offerings. My favorites: Sushi at Joss, deli stuff at Chick and Ruth's, corned beef at Galway Bay (there are 2 other irish pubs and many bars if thirst is an issue), Asian at Yin Yankee, slice of decent pizza at Mangia (although tourist priced). Countless other restaurants of all varieties and price ranges. One sad note: The city market which for years has been the home to a somewhat grubby collection of local foods (good raw bar, fried chicken and potatoes, sandwiches, cheese shop, etc) is being taken over by Dean and DeLuca. The city made the decision to boot out the old shops after committing to the renovations required (and overdue) after the flooding from hurricane Isabel drenched the market. Jury's out, Dean and DeLuca may be a nice additon, but sorry to see the locals go even though the quality was hit and miss. Always enjoyed the oysters and conversation at the raw bar.

The grocery stores around here sell sort of fresh herbs in plastic boxes with holes in them. If they're packaged that way where you are, they work well for refrigerator storage, save them for re-use.

Kangaroo restaurant is Aqua Terra on Main Street in Annapolis, MD. It's been a couple of years, but I remember it as more beefy tasting than anything, maybe a touch gamy, but I like gamy. Had texture, but not tough, I like that too as opposed to mushy tenderloin. Don't know if the cut I had came from the hopper or not.

We have a local restaurant that prepares kangaroo like steak, grilled medium rare.

I've enjoyed Grillfish a couple of times. http://www.grillfish.com/

But I guess that's Sonny, got stuck on the bumper..................

D'Angelo brothers in the Italian market sells game meats. http://www.dangelobros.com/game.htm