Clapping On The Down Beat

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The problem with being sick August 2, 2013

Filed under: Meal Planning — clappingonthedownbeat @ 7:02 PM

I don’t get sick often, but when I do, I get really miserably sick.  By Tuesday, I felt so bad I went into the Dr. for a strep test.  Which, unfortunately, was negative.  Yep, unfortunately, because that means it is/was viral and I just had to suffer through it.

Thanks to some amazing friends brining dinner, watching my kids all day, I was able to rest Thursday.  Which also brings me to my problem.

When I am sick and rest all day in bed, I watch food shows.  Watching food shows makes me hungry and compile recipes.  When I feel better all I want to do is cook.

Now that I am feeling a little better, our first recipe is Shrimp Boil.

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First prepare the seasoning sachet.

•1 tablespoon crushed red-pepper flakes

• 1 tablespoon mustard seeds

• 4 to 5 dried bay leaves

• 6 whole allspice

• 3 tablespoons coriander seeds

• 1 tablespoon dill seeds

Next prepare the water pot.

Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze juice from 2 lemons into water, then add the halves. Add 2 onions quartered, 4 cloves garlic, and spice bundle.

The rest goes really quick, so this is a great FAST dinner.

Add 2- 3 lbs red potatoes, washed, to pot, reduce heat, and simmer, covered, until potatoes are almost tender, about 10 minutes. Add 8 ears corn, cut in half; continue cooking 5 minutes more.  Stir in 3 lbs tail on  shrimp, submerging them completely. Cover partially, and let stand until shrimp are cooked through, about 3 minutes.

Serve with melted butter and hot sauce.

My son really likes salmon too.  I have a really simple way to prepare it.

Salmon en papillote:

0-13  Cut a piece of parchment paper into a heat shape.

Open the heart and on one half place an assortment of fresh herbs (I had oregano, chive, thyme, basil).


Then lay the salmon down on top of the herbs.  Sprinkle with salt and pepper.  Place a few slices of lemon on top and then fold over the other side of the heart.

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Begin to crimp the edges making small tight folds.  Before finishing the top, pour in some dry white wine, a few tablespoons.  Then seal the top with the folds.  Bake at 450 for 12-15 minutes depending on thickness of fish.  The fish steam beautifully and it makes a wonderful presentation when you cut open the top and the steam pours out.



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