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What's for dinner this Easter? - Page 2

post #21 of 25
Quote:
Originally Posted by alblancher View Post
 

At RD $2.45 lb in the sack.   No crawfish for Good Friday this year.  At those prices the rich people can have them.

 

I am laughing, the crawfish and gasoline when I was a kid sold for about the same price, 19 to 25 cents. We always laughed about it.

 

You know they are sold out too!

post #22 of 25
Quote:

Originally Posted by Leah Elisheva View Post

 

For an "after-tizer" I'm serving some spicy smoked strawberries, with raw chopped elephant garlic, olive oil, cayenne pepper and sea salt on them; and then coffee.

 

Happy Easter shopping & prep work to all!!!!!

 

Cheers!!! - Leah

 

Spicy smoked strawberries??? Details please, i might have to try that one out!

post #23 of 25
Thread Starter 

Yea,  they have trained me to pay $1.00 - $1.25 a pound live which is still outrageous.   The oil spill/cold weather has screwed up the oysters ( $70.00 a sack)  and shrimp ( $6.00 - $7.00 a lb) so it looks like broiled cod loin or fried catfish poboys this year for Good Friday.   I get my boiled seafood after Good Friday this year

post #24 of 25
Quote:
Originally Posted by alblancher View Post
 

Yea,  they have trained me to pay $1.00 - $1.25 a pound live which is still outrageous.   The oil spill/cold weather has screwed up the oysters ( $70.00 a sack)  and shrimp ( $6.00 - $7.00 a lb) so it looks like broiled cod loin or fried catfish poboys this year for Good Friday.   I get my boiled seafood after Good Friday this year


I am thinking a shrimp ettouffee, hell last I checked frozen Louisiana crawfish were too expensive also!

post #25 of 25

Hi Sushitampa!

 

On the berries, I just take the strawberries and remove stems to create a flat edge, put them standing nicely in a perforated grill pan that I spray with grapeseed oil first, and then smoke them on high heat for just 10-15 minutes.

 

 

 

 

You can do these with fish or other foods of course too - like this shot of some barrumndi I did last winter...

 

 

 

Or even serve with steak...

 

 

Or octopus and pasta or whatever you like!

 

 

When they come off, they are dark Burgundy wine colored, they smell incredible, and there's almost a balsamic taste or lovely essence about them!

 

So for a spicy "after-tizer," I then just chop up raw elephant garlic, and whisk that with cayenne pepper and olive oil and drizzle that over the berries (on a plate) and then grind some good sea salt over it all; and they're really lovely!

 

OK, I hope that helps answer your concern.

 

Smoked strawberries are indeed heavenly, but the spicy garlic-cayenne ones are extra special!

 

Have fun!!! Happy Easter!!!

 

Cheers! - Leah

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