Regarding YOUR bisque recipe..., the first place to look for a dive instructor

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Posted by tleemay on October 02, 2002 at 14:11:04:

In Reply to: Re: bugs posted by seahunt on October 02, 2002 at 08:31:19:

Who in their right mind would put cheese over a
tomato based seafood dish?!?!

I'm not really serious about the issue, I just
find that dried cheeses tend to be too salty for
the subtle sweet taste of bug, especially an aged
parmesan on a dish that can be salty already.

My opinion -

Use half & half instead of straight heavy cream.
It's won't burn as quickly and be easier on the
digestive tract (and caloric/colesterol factors).

Use pureed tomotoes and don't rely on the
condensed soup products. Less salt, and a fresher
taste without peeling, seeding, and milling your
own. After is heated through, just before adding
in the chopped bug, run your hand blender through
it for 45 sec to a minute to smoothen out the

Use a chiffonade of fresh basil chopped fine as
a garnish and float a small piece of lightly
garlic buttered crouton on the top. That bright
green on light pink color is apealing (you eat
with your eyes too ya know).

Let me know when you want to discuss a good
Lobster and Seafood Chippino or Curried Lobster Cakes recipe. I for one would like to hear about
the different variations on BBQing lobster. The
whole Bug-Q practice seems to be mostly a west
coast thing.

Funny this topic came up. A friend of mine is one
of the AdMins for Lobster has been the
number 1 requested ingredient search since 09/29.
Gee, I wonder why?

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