1001 Culinary Nights for GOD !!!

Hi kara,

The aioli should "break",..a little...meaning start to separate,...that's the way the dish is. But it should stir in, and become a creamy sauce too,...Did you make the aioli yourself?, if so, my thought is that your recipe, probably, has more egg in it than the one I use for this dish. When I have time later, I'll post mine so that you can compare. If that is the case, and you still want to use that aioli, my suggestion would be to "temper" it with a little of the hot cooking liquid, to warm and thin it a little before adding it to the shrimp at the very last minute. That should help keep the eggs from scrambling when you add it to the hot dish.

Hi Jerry,

As you note, the dish is delicious even with the slightly curdled aioli. Yes, I made my own aioli...the easy way, in a blender. One egg, plus some rice vinegar, about a cup of oil in all, plus 2 lge cloves of garlic.

I decided that the next time I will cool the shrimp slightly before adding the aioli.

Thanks for a great recipe.

Hi kara,

Letting the dish cool a bit will work, and if you heat it very carefully, you will be able to bring it back up to temp, without curdling the aioli.

Pear and Prune Salad
Lentil and Snail Stew
Roasted Brussel Sprouts
Grilled Pita Bread
Swans Nest

Algis,..the snails are escaping!!!

Very appetizing JerryR

Hehehee!!

Hi All,...

OK,..for tonight's meal, I'm making:

Lobster and Blue Crab Bisque (for Sugar, and God )

Porcini Crusted Lamb Loin with Celeriac Gratin

Tiny Baked Alaskas , Flamed with Anise and Vanilla Bean


(Heck, I may even eat tonight!!! )

Ok JerryR I might even eat with you!!!!

Jerry

One decent appetite on the way.

Do I need to dress? What the hell - I'll even wear shoes, if it's necessary!

Love the snail pic!

I'll second helping that........ What does this family of yours eat for fastfood Jerry?

Of coarse any menu will do for God. Gods is equally happy with high and low-brow food.

Gods particularly interested in leftover revivals.

Lunch

Cole Slaw flavored with Sherry Vinegar, Fresh Apple sticks and Raisons
Fish Sticks with freshly squeezed lemon juice
Baguette with Roastrd Garlic Hummos
Avacado and Red Onion Salad
Italian Pastry
Coffee

Pant, pant...Jerry, explain please, how you flame with vanilla bean and anise.
I'm contemplating a move to Boston.

I would simply scrape out some of the insides of the vanilla bean and mix with some anise and the appropriate alcohol. You might want to sweeten the mixture to make sure the Vanilla comes across as delightful.

If your going to Bean Town don't forget to try the local steamer clams.

Hiya!!

All are welcome,..anytime!!
Diane, the syrup is very similar to what Algis mentioned.
I took the scraped seeds from four vanilla beans and warmed them with a half teaspoon of ground anise seed in a small saucepan with about a cup and a half of good anisette (which I didn't have, so I subbed Sambuca...works just fine!),..I just warmed it slightly to help infuse the flavor of the vanilla beans. I flamed it and spoooned it over the "Alaskas" and served them as soon as they came out of the broiler. Yumm-Yumm!
For this recipe there is enough sugar in the liquer, as well as the meringue,..adding more might be too sweet.

BTW, the family I work for doesn't eat like this every night. They've just been entertaining alot lately.

Tonight's meal is:
Salad of Baby Greens
Pot Roast with Homemade Biscuits
Mudd Pie

Jerry, My friend asks , Are you working on Beacon Hill ?

Algis,
I work in the Back Bay,..near Beacon Hill. I've done a ton of catering on the Hill though!!

Jerry - I can't believe you made bisque for those spoiled brats! (I'm telling you folks, they eat like royalty!)

OK, so I'm incredibly jealous.

Hey anyone want to join God for Poutine tonight ?

Cause thats what GODS getting. Quebecs own deluxe Poutine and Ketchup.
An extra crispy Pogo the way Ellen deGenares likes
Maple Syrup Feves aux lard
Jos. LOUIS for Desert.

Algis...
I have absolutely no idea what any of those things you mention are???

M,

These are all popular Quebec food stuffs .

Poutine is french fried whole cut potato put in a container with Quebec's favorite sage gravy with fresh curd cheese distributed throughout. It's truly a meal in itself. You have to try it when you come to Quebec.

Some friends
come back to visit all declairing there no.1 reason being "We miss the Poutine."
Then me next.




Meanwhile..........

Another meal for God:

ginger marinated pork carpachio
califlower,boiled egg and anchovy salad
feta and black olives
fresh cantaloup

Crab stick fried rice
Southern fried chicken & honey mustard
Green Salad

Peeled Pears and 70%cocoa chocolate

Here's God's Thanksgiving Repast:

Grilled Grapefruit with sherry and brown sugar

Roast turkey "ballotine" (deboned and restructured)
with pecan-currant-sage-cornbread stuffing; mashed yam; green beans; steamed rapini with balsalmic vinegar and red onion; Cognac gravy.

South Carolina bread-pudding with Bourbon dressing.