Ask Behr anything food related thread

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#376
#376
tri_vol said:
I gotta get a place ticket to florida
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*plain

7day.jpg
 
#377
#377
VIF said:
Prime rib, lobster tails, shrimp, potatoes au gratin, fresh asparagus, strawberry truffle cake for dessert.
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The final menu for the dinner I'm doing on Christmas is similar.
 
#379
#379
VIF...

Where are you getting the tails, what kind are they and what size?

Same questions for the shrimp....
 
#380
#380
Behr1213 said:
VIF...

Where are you getting the tails, what kind are they and what size?

Same questions for the shrimp....
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She usually gets her shrimp from the "Boat Direct" guy down the road. If she wants super fresh she goes to Tarpon Springs docks to the fish market. Let me email her on the other.
 
#381
#381
VIF said:
I see why you and RV click when talking food.:yes:
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She wanted Filet instead of Prime Rib.

I'm grilling the tails, which I had a hard time finding the kind and size I wanted.

She wanted roasted reds for pots.

She agreed on the asparagus. Can't decide if I want to grill it or saute it.

I'm looking forward to making the apps.
 
#387
#387
That looks so awesome Volly. I think I see diced tomatoes, scallions, salt and what appears to be paprika and curry for presentation and garnishes, where tha fork is the butter????

I wish you could try my saffron sauce that I learned from a movie. It has one special ingredient in it that compliments all seafood, including lobster tails.
 
#389
#389
By the way Vol_in_il

You may have already thought of it but if you haven't, I have a really easy but very good Bearnaise recipe.

FWIW
 
#392
#392
vol_in_il said:
i'm more into the Horseradish, but go ahead and post it..
Thanks
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I like straight horseradish with prime rib and nothing with any other beef. I have found that a lot of people, especially women, like bearnaise (Behrnaise) with Filet Mignon. This is simple and works very well.

1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup white wine vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper



Make the behrnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

You can use a whisk if you don't have or want to use a blender, but you will need someone to add the butter slowly while you whisk. If you don't, it will "break" and be a gooey butter topped mess of egg and tarragon soup.
 
#398
#398
Wasn't being a smartass 95, I seriously don't use either one and couldn't tell you.
 
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