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Cook the Book: 'The Young Man and the Sea'
Any kind is great for me, but especially mussels in broth with minced shallots, parsley and a little tomato confit.
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Cook the Book: 'The Lee Bros. Southern Cookbook'
Ribs and chicken or chicken and ribs!
Cook the Book: 'The Young Man and the Sea'
Any kind is great for me, but especially mussels in broth with minced shallots, parsley and a little tomato confit.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Butter milk fried chicken, collard greens and black-eyed peas
Cook the Book: 'The Lee Bros. Southern Cookbook'
A ring of biscuits with red eye gravy and country ham.
Fried chicken and waffles.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Country fried steak and eggs on a heping mound of crispy/moist hashbrowns slathered in cream pepper gravy
Cook the Book: 'The Lee Bros. Southern Cookbook'
Biscuits and cornbread with honey; iced tea on the side.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Fried pork chops, creamed corn, collards, and steaming peach coobler topped with a scoop of vanilla ice cream.
Cook the Book: 'The Lee Bros. Southern Cookbook'
fried green tomatoes!
Cook the Book: 'The Young Man and the Sea'
Large fresh sweet scallops in brown buter.
Cook the Book: 'The Young Man and the Sea'
drunken mussels.
2lbs mussels
diced tomatoes
capers
basil
rosemary
onions
garlic
shallots
entire bottle of white wine
throw it all together and enjoy. have another couple bottles of wine to wash it all down.
Cook the Book: 'The Young Man and the Sea'
i love just plain old boiled lobster. sooo tasty
Cook the Book: 'The Young Man and the Sea'
Rainbow trout you just caught wrapped in foil with some salt and lemon and cooked over your campfire. For breakfast.
Cook the Book: 'The Young Man and the Sea'
nothing makes me happier than an AYCE steamed crab leg night. two hours of trying to get the perfect shell-crack, so i can pull out the perfect piece of meat. mmm!!!
Cook the Book: 'The Young Man and the Sea'
there is nothing as good as a Frogmore Stew! fresh shrimp right off the boat cooked up with corn on the cob, sausage and old bay seasoning! just dump it out on the table and dig in mmmmmmmmmmmmmm.
Cook the Book: 'The Young Man and the Sea'
Cedar-planked Copper River salmon. Mmmm.
Cook the Book: 'The Young Man and the Sea'
spicy marinated raw blue crabs, korean style, made by my grandmother.
Cook the Book: 'The Young Man and the Sea'
simple. fresh fish coated in a little flour spiced with a little tony's creole seasoning and then pan sauteed in butter.
Cook the Book: 'The Young Man and the Sea'
blue crabs in Korean miso stew
Cook the Book: 'The Young Man and the Sea'
Oysters, oysters, oysters, fried in a po' boy or raw.
Cook the Book: 'The Young Man and the Sea'
I like fresh mountain trout caught earlier that day, wrapped in foil with fresh herbs, lemon & butter & thrown onto the hot coals of a campfire. I also love cod breaded with crushed saltine crackers & fried in light oil.
Cook the Book: 'The Young Man and the Sea'
Tuna ceviche in a mixed-greens salad, with panko sprinkles on top! I'm still fantasizing about the restaurant that served me that.
Cook the Book: 'The Young Man and the Sea'
Pan-fried southern catfish filets. Properly seasoned and breaded with cornmeal/bread crumbs makes this a real taste pleaser. I drive to a small place in Pascagoula, MS for this meal as it is truly worth it.
Cook the Book: 'The Young Man and the Sea'
My favorite is something a friend of mine has done for me. He takes tuna or mahi mahi and marinates it in a ginger based sauce and then sears it until it's just barely cooked in the middle.
Cook the Book: 'The Young Man and the Sea'
Fresh whole anchovies floured, fried crisp in olive oil, and lightly salted - with crusty bread and ouzo shooters chased by very cold beer.
Cook the Book: 'The Young Man and the Sea'
Mussels with butter and garlic... a huge bowl of it and a soft pile of bread.
Cook the Book: 'The Young Man and the Sea'
Clams and monkfish in a chorizo broth with grilled bread. Had a similar dish at Hungry Cat, couldn't stop ordering it, and then Russ Parsons published a recipe in the L.A. Times, now I can't stop making it!
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Ribs and chicken or chicken and ribs!