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Soft-shell Crab
There is a chain of seafood restaurants in Texas (Pappadeaux) that serve soft shell crabs grilled, pan-sauteed or fried. I almost always order 1 grilled w/butter as dipping sauce and 1 fried crab with their dirty rice whenever I eat at Pappadeaux. I love the Japanase appetizer of fried soft shell crab with a ponzu dipping sauce -super yum! Another local Cajun restaurant serves them in po-boys as well as "beinvenille" (sp?) style with crawfish and shrimp in a cream sauce over the fried crab. Love love love soft-shell crab!
Uno's, Chicago's Original Deep-Dish Pizza
I'm from Texas but even my idea of pizza is a lovely crispy thin pizza. The first time I had a Chicago-style pizza I didn't even know where to start eating it. Where was the lovely flaky crust? When my husband went to Chicago I told him to try one, but throw all thoughts of what we consider "pizza" out his head.
I lived in a small village outside of Rome and have never had a slice of mushroom pizza like it - it was greatness.
Beer Cola-Can Chicken
My husband and I made this recipe this weekend. We had some issues w/the grill going all fiery (need to work on that drip pan) but the chicken came out great! We bought some beer can stands from Lowe's which helped to keep the chicken upright. To remove the chicken from the can I let the chicken cool, my husband held down on the metal base and I pulled up on the chicken. We put the hot can/stand in the sink and then when cool removed the can from the base stand. We skipped the brining step and used a bay leaf in the Dr. Pepper can. We made a 2nd chicken with beer and you could definitely taste the difference between the beer / soda chicken. I preferred the one made with the soda to the beer chicken.
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The best way to cook tilapia is ________
I season the tilapia w/Old Bay, dust it w/flour and do a quick pan sautee in olive oil on each side. I think its about 4 minutes on the first side, then about 3 minutes on the flip. At the last minute, I splash white wine and squeeze lime juice over it. It develops a lovely crust with a nice zing. I think its from an Epicurious recipe that called for a roasted almond topping over snow peas? Anyway, I usually serve w/some spinach and parmesan couscous, entire meal takes maybe 10 minutes to prepare!
Soft-shell Crab
There is a chain of seafood restaurants in Texas (Pappadeaux) that serve soft shell crabs grilled, pan-sauteed or fried. I almost always order 1 grilled w/butter as dipping sauce and 1 fried crab with their dirty rice whenever I eat at Pappadeaux. I love the Japanase appetizer of fried soft shell crab with a ponzu dipping sauce -super yum! Another local Cajun restaurant serves them in po-boys as well as "beinvenille" (sp?) style with crawfish and shrimp in a cream sauce over the fried crab. Love love love soft-shell crab!
Uno's, Chicago's Original Deep-Dish Pizza
I'm from Texas but even my idea of pizza is a lovely crispy thin pizza. The first time I had a Chicago-style pizza I didn't even know where to start eating it. Where was the lovely flaky crust? When my husband went to Chicago I told him to try one, but throw all thoughts of what we consider "pizza" out his head.
I lived in a small village outside of Rome and have never had a slice of mushroom pizza like it - it was greatness.
Beer Cola-Can Chicken
My husband and I made this recipe this weekend. We had some issues w/the grill going all fiery (need to work on that drip pan) but the chicken came out great! We bought some beer can stands from Lowe's which helped to keep the chicken upright. To remove the chicken from the can I let the chicken cool, my husband held down on the metal base and I pulled up on the chicken. We put the hot can/stand in the sink and then when cool removed the can from the base stand. We skipped the brining step and used a bay leaf in the Dr. Pepper can. We made a 2nd chicken with beer and you could definitely taste the difference between the beer / soda chicken. I preferred the one made with the soda to the beer chicken.
Beer Cola-Can Chicken
What would be the specifics for cooking this in an oven?
Thanks!
Uno's, Chicago's Original Deep-Dish Pizza
I had my first taste of an Uno's pizza during the summer of 1966. I was visiting a cousin who was a Missouri native and on Saturday night, we waited in the line to get in. Well worth the wait. And that was in the original with all the names carved on the wooden walls and a pizza such as I had never had before. But that's not so hard to do as I am a native of the deep southern part of Illinois and to the best of my memory, the closest we came to pizza was a package product my mother sometimes would make. Later, 10 years later, I moved to Chicago and one of the first places I HAD to go was to Uno's. Winter time, so always happy when we got in the door to wait -- it's not called the "windy city" without justification! So, we give our order to the waitress and we wait, and we wait, finally, name called. Think we had beers and perhaps a salad, but the much awaited pizza arrives, pipping hot at the waitress warns us as she does the bit with the handy tool and looseens the pizza from the pan and put a slice on each of our plates. Oh, did that bring back memories of that first one. We always had to order the same ingredients -- sausage, onion, mushroom and green pepper! OH! the thought of that, my mouth is watering already! We (that is my ex-husband and I) would often meet there for pizza. Then friends introduced us to their favorite place which was further north and west of the Water Tower area. Unfortunately, I don't remember the name -- just that it was a thin crust. And later, someone suggested we try Lou Malnati's -- we only lived a short distance away, so that one became our real favorite. The house salad was great and did not fill us so much that we had no room for that pizza that was always the small -- perfect for 2 people! Then we moved closer to the loop and we tried a few more -- there was one place, name escapes me now, but it was to the east off of Michigan avenue, and it too, was always a wait. Then we got even smarter and started getting forzen cheese & sauage ones which we started keeping in the freezer for those times when we just had to have a slice. And I added the green pepper, onions & mushrooms to those.
One evening while sitting in the bar section at Uno's, we were crowded next to a travelling salesman and since the space is so small, we got to chatting about food. He always made time to go to Uno's when in Chicago, but then some how my home town was mentioned and he said not matter how close he was to the neighboring town, he made a point of going to a Barbeque place -- Ray's in Harrisburg. Well, there is a man after my own heart -- althought my family favored another place, I had often eaten in Rays (and still get his sauce and find his grandson and get sandwiches).
Then there were other places for pizza that suddenly started popping up in various areas close to the loop. One place had a spinach pizza, another was close to where the ex worked and we had some pizza there.
I moved to San Antonio in '86, so no more pizza -- might have checked to see if someone could get a frozen one and overnight it, but that never occured to me and the price would have been silly. Then a move to St. Louis, a trip to Chicago for several reasons, so more pizza from one or the other of my favs. But while in St. Louis, they suddenly opened a "store" not far from us there. Well, was I disappointed!!! I told husband we could split one --- oh, was I wrong, too small and not the same crust.
But because of that we looked at the menu again and ordered a different style which was much better.
Then some years later, we move to the Philly area and discover the first night we are there -- our anniversary, no less, that there was a new Uno's almost in walking distance. So for years we went there for pizza. Fortunately, at some point a second one was opened and we not longer
had to put up with the rude, tired parents and screaming babies who had stopped at the first place they came to after they left Seseame Place. Summers at Uno's at that location were awful. But we did try several other pizza places over the years and I must say, that I have two favorites and they are Uno's and Lou Malnati's.
I did find it interesting one summer when we met my niece and her family at the Field Museum to see King Tut, her husband, who grew up in a Chicago suburb and also went to conventions at the convention center! Had NEVER HAD an Uno's pizza!!! My niece was in 7th heaven because, despite her 20 year + delay of seeing the King Tut exhibit, she also got to have some Unos! And I have a friend in Chicago who used to send me gift certificates from Lou Malnati's and I would order a pizza and a dessert. We also lived in Pittsburgh and I went nuts when we saw a new Uno's --- the franchise stores are not exactly the same -- and one thing missing seems to be the corn meal in the pans!!!
But I say Uno, Due or Lou Malnati's. I never cared for what they ordered at my last job in Pittsburgh when we had overtime -- they were thin crust and just not a Chicago style pizza. Close, but really NOT CIGAR!!!
Mary
Soft-shell Crab
It was my first year at NYU grad school. the WTC was then only half built, classes were held at 100 Trinity Place, the back door opened onto the street where the American Stock Exchange was located. Every day at lunch time, there lines in front of Vincent Petrocino's open window where I ordered fried softshells in a soft loaf of Italian Bread, dripping with tartar sauce.
It was my first experience with the delish critters, and would have eaten two times what I did, but for my student sized budget. Through the years, I saw them on many menus, cooks were trying to invent new ways to prepare them, but no one ever bested those deep fried, battered beauties, crisp on the outside, and delish inside.
Uno's, Chicago's Original Deep-Dish Pizza
I grew up eating Uno's pizza. Neat place (wonder if my name is still on the wall in the back corner?) and the pizza was really good. Everyone said Duo's, down the street wasn't as good, but couldn't understand why, being the same recipe. About 20 years ago, I moved to Dallas, Texas. There was an Uno's in Addison. The flavor was similar, but the pizza was awful. I looked into it and apparently the alkalinity of the water in Texas is not the same as Chicago, so their dough wouldn't rise the same way. They used a par-baked crust, which was dry and tastless. Now they are out of business. A couple years ago, while in Chicago, a group of us went to Uno's and for whatever reason, the pizza was terrible. Whoever made them in the old days made them from scratch and must have had a special yeast growning under their fingernails or something. But what they try to pass of for an Uno's in Texas and now in Chicago just isn't the same as it used to be. What a shame! Big Bill
Uno's, Chicago's Original Deep-Dish Pizza
An article in today's Chicago Tribune details some of the efforts by Tim Samuelson to get the true story behind the invention of deep dish pizza. Samuelson, the Cultural Historian for the City's Department of Cultural Affairs, went on a quest to settle once and for all who should get the credit for inventing deep dish pizza, Ike Sewell or Rudy Malnati. He didn't solve it, but thanks to his research, I learned a few new nuggets of Chicago pizza intel that are worth reporting.
First, I should have given more credit to Richard Novaretti, known as Ric Riccardo, who started Uno's with Ike Sewell. In fact, Uno's was originally known as The Pizzeria, a name soon changed to Riccardo's Pizzeria, which lasted until 1955. That year, the pair opened Due's and renamed their first restaurant Uno's.
Second, Uno's is located in a building that was originally a mansion built by lumber baron Nathan Mears. During the 1940s and 1950s, phone books show that Sewell, Riccardo and Malnati all lived in the mansion that also housed the restaurant.
Third, while I mentioned the tie between Gino's East and Uno's in my review of the former, I did not know that Delisi's was started by a former waitress at Uno's. Nor was I aware that Louisa's which I have yet to review for Slice was also started by a former Due's employee.
Beer Cola-Can Chicken
This is a spin off of the original Beer Can Chicken that is absolutely fabulous!!! Why would you want to stray from the original?? I suggest you try this with a half a can of beer with some onions and peppers added, rather than a "cola." That is unless your religion prohibits the use of acohol, but then that never stopped you before. HA HA
Beer Cola-Can Chicken
I'm trying this recipe out tonight. Wish me luck!
The best way to cook tilapia is ________
Can't wait for all of your future fun questions JEP! Sorry your tilapia didn't turn out so well. I always considered it sort of a bland fish to begin with.
Hillary
Chew on That
The best way to cook tilapia is ________
I like to marinate it in a mixture of white miso, sugar or mirin, sake, garlic and ginger. Let it marinate at least 30 minutes (but you could let it go longer, overnight even). Then broil until cooked through (usually doesn't take long, maybe 5 minutes total). Garnish it with scallions and sesame seeds. This is pretty much my go to for most white fishes, although I have some wild salmon I may try this with tonight!
The best way to cook tilapia is ________
Considering they have much less impact on the environment since it takes very little feed to raise tilapia than other fish, like salmon, there is good reason to try to eat more of it and stop listening to those fish mongers who discourage you from trying it. I have been making fish tacos with them: a quick lime, olive oil, salt & pepper marinade. Flour lightly and fry in cast iron. Then dress them with shredded cabbage, chipotle mayo, mango salsa, red onion, or what have you, and it is flavorful and meaty and definitely hits the right spot when fish is on the brain.
The best way to cook tilapia is ________
Major tilapia hatred on this thread ;)
this will make you a believer. (not a self-link)
The best way to cook tilapia is ________
Never. :) Just had to comment with something different.
I don't care for fish-but LOVE shellfish.
Seems like there are some delish ways to cook this fish... almost makes me wish I liked fish.
The best way to cook tilapia is ________
Shoulda...coulda waited but no I had to go with what I had on hand...the tilapia was pretty blah :( Next time I'll try frying and dip in homemade tarter sauce ...finsbigfan--will you share your secret sauce recipe, please?
The best way to cook tilapia is ________
I'm with everyone else -- gotta really jack up the flavors with tilapia! I lightly dust in seasoned flour and fry in butter/olive oil. Reserve the fish in a warm oven and prep the topping -- sautee spinach, halved cherry tomatoes, and garlic just until wilted and warm, then toss some chunked feta in. Serve that over your fish and you'll be in mediterranean heaven!
Dominic
the zen kitchen
The best way to cook tilapia is ________
AnneArtiste is right, but I skip the garlic and find that butter is better for the flavor: Piccata - dredge lightly in salted and peppered flour, pan fry in butter until done, deglaze pan with white wine and lemon juice (2 parts wine to 1 part lemon, or to your own taste) and some capers, cook down until sauce-like, stir in a little more butter if you like, add some chopped parsley, and pour over the fish.
The best way to cook tilapia is ________
Marinated and grilled tilapia is perfect for fish tacos. Get some corn tortillas, cotija cheese, salsa verde and plenty of limes for squeezing. Muy rico.
The best way to cook tilapia is ________
I love fish. I love onions. I get ill thinking of combining the two, except maybe fried onion rings on the side. I see a lot of chefs combining the two in sauteed, baked and steamed dishes. Other veggies, especially little bits of tomato - delicious. Hold the onions, please. Am I alone here?
The best way to cook tilapia is ________
Tilapia, the tofu of the fish world. Doesn't have much flavor on it's own, but takes on flavor, most any flavor, very well. I really like it sauteed with a little butter and Paul Prudhomme's redfish seasoning. I've also had luck with using it as a sub for sole and stuffing it with crabmeat stuffing and poured cream sauce over it!
The best way to cook tilapia is ________
The best way to cook tilapia is with acid. Make a ceviche. I mix together a few different kinds of citrus juices (whatever you like- lemon, orange, and a little grapefruit is nice), plus some diced red onion, some garlic, maybe a few other kinds of fish, Add some hot or bell peppers if you like, and a little white vinegar if it's not quite acidic enough. Let it sit in the refrigerator for a few hours, until it's barely 'cooked' all the way through, and serve with corn tortillas or popcorn. Yummy.
The best way to cook tilapia is ________
Broiled in a foil pack with:
Olive oil
Salt
Pepper
Cayenne pepper
Thyme
Chopped tomato
Garlic
Lemon rounds/juice
Parmesan
The best way to cook tilapia is ________
Smoke it for three days. Mix it with horseradish, clotted cream and onion hearts. Eat hearty with crunchy, sesame scented bread.
The best way to cook tilapia is ________
@nobodyleaveshungry--i'm with you! my favorite guy at my favorite fish market won't even sell me talapia--tells me to go buy some chicken instead.
The best way to cook tilapia is ________
The best way to cook tilapia is to throw out the tilapia and cook some salmon instead.
The best way to cook tilapia is ________
Thanks for the tilapia recipes...mmm....I've got panko, parm, spinach & mushrooms...I'm off to the kitchen. Grabbed up some picked this a.m. sweet corn at a farm while picking blueberries with the grandkids this morning. Dinner in no time...yum.
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I season the tilapia w/Old Bay, dust it w/flour and do a quick pan sautee in olive oil on each side. I think its about 4 minutes on the first side, then about 3 minutes on the flip. At the last minute, I splash white wine and squeeze lime juice over it. It develops a lovely crust with a nice zing. I think its from an Epicurious recipe that called for a roasted almond topping over snow peas? Anyway, I usually serve w/some spinach and parmesan couscous, entire meal takes maybe 10 minutes to prepare!