Dinner: Braised Short Ribs

In article <423yfetb3ty7.prn@sqwertz.com>,
Sqwertz <swertz@cluemail.compost> wrote:

> On Sat, 28 Nov 2009 19:02:16 -0700, Christine Dabney wrote:
>
> > On Sat, 28 Nov 2009 19:56:07 -0600, Sqwertz <swertz@cluemail.compost>
> > wrote:
> >
> >>Short ribs, rubbed with Montreal steak seasoning, allspice and long
> >>pepper, seared then braised in beef + lobster stock with fresh bulb
> >>onions and garlic. The lobster/beef stock made a really great, rich
> >>gravy at the end when sieved, degreased, reduced slightly and mixed
> >>with cornstarch to thicken a little.
> >
> > Why lobster stock?
>
> Because that's what I've been trying to use up this week (having
> eaten a few lobsters last week and made stock from the leftovers).
> Shellfish [stock] and beef happen to go very well together.
>
> -sw

Imho, shellfish stock can enhance just about anything. <g>
It's why I tossed a few shrimp shells into my turkey stock for making
gravy this year. It enriches it.

And it worked.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

In article <7nfdbmF3ih68rU1@mid.individual.net>,
ppnerkDELETETHIS@yahoo.com (Phred) wrote:

> Do you have any tips for making a decent stock from things such as
> prawn heads and shells? Is it even possible? Thanks.
>
> Cheers, Phred.

I'm not Steve, but I do this all the time...

I use shrimp shells (and heads if I have them) and add the usual
suspects for stock. Onions, celery, garlic and a little carrot, lemon
peel and white or black pepper. Add water to the 3/4 full mark.

Pressure cook for around 40 minutes.

Alternately, simmer in a stock pot as usual and add additional water as
needed.

Cool and strain.

There is some shrimp stock in this particular series:

<http://picasaweb.google.com/OMPOmelet/Paella#>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

In article <1ryd3ukwnnzmg.prn@sqwertz.com>, Sqwertz <swertz@cluemail.compost> wrote:
>On Sun, 29 Nov 2009 14:05:01 GMT, Phred wrote:
>
>> Prawns and grilled steak is our national "Reef and Beef" pub menu
>> item. But I suppose you could nearly claim "Reef and Beef" for your
>> version too. :-)
>
>We call it Surf and Turf here. Traditionally it's a lobster and
>steak, but shrimp may be substituted on some menus.
>
>> Do you have any tips for making a decent stock from things such as
>> prawn heads and shells? Is it even possible? Thanks.
>
>That stock was made from the carcasses of 3 lobsters and about a
>half a pound of collected shrimp shells (minus heads). Just simmer
>it all together in water to cover for 20 minutes. and press out as
>much liquid through a sieve.

Thanks very much for the followups. Thanks also to Lou, Victor, and
Om for their guidance and pointers. And, Om, I enjoyed your "photo
essay" on preparing a Thanksgiving dinner -- but I guess your father
enjoyed the real thing even more! (Only half way through, and it
looks like he's already demanding "More, please." ;-)

Cheers, Phred.

--
ppnerkDELETE@THISyahoo.com.INVALID

On Sun, 29 Nov 2009 21:56:03 -0600, Omelet <ompomelet@gmail.com>
wrote:

>In article <7nfdbmF3ih68rU1@mid.individual.net>,
> ppnerkDELETETHIS@yahoo.com (Phred) wrote:
>
>> Do you have any tips for making a decent stock from things such as
>> prawn heads and shells? Is it even possible? Thanks.
>>
>> Cheers, Phred.
>
>I'm not Steve, but I do this all the time...
>
>I use shrimp shells (and heads if I have them) and add the usual
>suspects for stock. Onions, celery, garlic and a little carrot, lemon
>peel and white or black pepper. Add water to the 3/4 full mark.
>
>Pressure cook for around 40 minutes.
>
>Alternately, simmer in a stock pot as usual and add additional water as
>needed.
>
>Cool and strain.
>
>There is some shrimp stock in this particular series:
>
><http://picasaweb.google.com/OMPOmelet/Paella#>

If you have a real fish monger nearby they will give you all the fresh
shrimp shells you can carry gratis, they throw them out.

In article <7ni1iiF3m4ccjU1@mid.individual.net>,
ppnerkDELETETHIS@yahoo.com (Phred) wrote:

> In article <1ryd3ukwnnzmg.prn@sqwertz.com>, Sqwertz <swertz@cluemail.compost>
> wrote:
> >On Sun, 29 Nov 2009 14:05:01 GMT, Phred wrote:
> >
> >> Prawns and grilled steak is our national "Reef and Beef" pub menu
> >> item. But I suppose you could nearly claim "Reef and Beef" for your
> >> version too. :-)
> >
> >We call it Surf and Turf here. Traditionally it's a lobster and
> >steak, but shrimp may be substituted on some menus.
> >
> >> Do you have any tips for making a decent stock from things such as
> >> prawn heads and shells? Is it even possible? Thanks.
> >
> >That stock was made from the carcasses of 3 lobsters and about a
> >half a pound of collected shrimp shells (minus heads). Just simmer
> >it all together in water to cover for 20 minutes. and press out as
> >much liquid through a sieve.
>
> Thanks very much for the followups. Thanks also to Lou, Victor, and
> Om for their guidance and pointers. And, Om, I enjoyed your "photo
> essay" on preparing a Thanksgiving dinner -- but I guess your father
> enjoyed the real thing even more! (Only half way through, and it
> looks like he's already demanding "More, please." ;-)
>
> Cheers, Phred.

You are most welcome Phred! Shrimp stock has a lot of uses and I save
ALL my shrimp shells. Sometimes, when I plan ahead enough, I'll purchase
head on shrimp just so I can have the heads for stock. The last batch of
it I made, I also tossed in some king crab shells from some crab I'd
just finished that day.

And thanks for the compliments on the photo essay. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

In article <5ln7h51et354l51p3mk8kma534ijui5215@4ax.com>,
brooklyn1 <gravesend10@verizon.net> wrote:

> On Sun, 29 Nov 2009 21:56:03 -0600, Omelet <ompomelet@gmail.com>
> wrote:
>
> >In article <7nfdbmF3ih68rU1@mid.individual.net>,
> > ppnerkDELETETHIS@yahoo.com (Phred) wrote:
> >
> >> Do you have any tips for making a decent stock from things such as
> >> prawn heads and shells? Is it even possible? Thanks.
> >>
> >> Cheers, Phred.
> >
> >I'm not Steve, but I do this all the time...
> >
> >I use shrimp shells (and heads if I have them) and add the usual
> >suspects for stock. Onions, celery, garlic and a little carrot, lemon
> >peel and white or black pepper. Add water to the 3/4 full mark.
> >
> >Pressure cook for around 40 minutes.
> >
> >Alternately, simmer in a stock pot as usual and add additional water as
> >needed.
> >
> >Cool and strain.
> >
> >There is some shrimp stock in this particular series:
> >
> ><http://picasaweb.google.com/OMPOmelet/Paella#>
>
> If you have a real fish monger nearby they will give you all the fresh
> shrimp shells you can carry gratis, they throw them out.

Fish heads also make a good seafood stock. I can get cheap fish heads
at both Fiesta (Mexican market) and MT (Asian market).
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

On Mon, 30 Nov 2009 10:04:48 -0500, brooklyn1 wrote:

> If you have a real fish monger nearby they will give you all the fresh
> shrimp shells you can carry gratis, they throw them out.

I would never buy from a 'fish monger' that sold me shelled shrimp.

-sw

In article <1n7lohma2al6q$.prn@sqwertz.com>,
Sqwertz <swertz@cluemail.compost> wrote:

> On Mon, 30 Nov 2009 10:04:48 -0500, brooklyn1 wrote:
>
> > If you have a real fish monger nearby they will give you all the fresh
> > shrimp shells you can carry gratis, they throw them out.
>
> I would never buy from a 'fish monger' that sold me shelled shrimp.
>
> -sw

I prefer to buy shrimp in the shells for the most part, unless I'm
buying the fresh frozen pre-cooked cocktail shrimp... but I don't use
those that often. They just don't have a lot of flavor.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

On Tue, 01 Dec 2009 13:34:18 -0600, Omelet <ompomelet@gmail.com>
wrote:

>In article <1n7lohma2al6q$.prn@sqwertz.com>,
> Sqwertz <swertz@cluemail.compost> wrote:
>
>> On Mon, 30 Nov 2009 10:04:48 -0500, brooklyn1 wrote:
>>
>> > If you have a real fish monger nearby they will give you all the fresh
>> > shrimp shells you can carry gratis, they throw them out.
>>
>> I would never buy from a 'fish monger' that sold me shelled shrimp.
>>
No one is telling you to... you can buy your fresh shimp in their
shells but you can still ask for extra shells for stock for free.
>
>I prefer to buy shrimp in the shells for the most part, unless I'm
>buying the fresh frozen pre-cooked cocktail shrimp... but I don't use
>those that often. They just don't have a lot of flavor.

Yes shrimp taste better cooked in their shells but still an awful lot
of folks pay the fish monger to shell them. Fish tastes better cooked
whole too but many pay for skinning and filleting... the fish monger
will give you heads and bones for making stock for free too. Of
course you have a better chance of not paying when you're a regular
customer. A lot of folks can't be bothered with the trimmings, their
trash is your treasure.

In article <kpabh51b45isj88to5t6delium7ir79bi0@4ax.com>,
brooklyn1 <gravesend10@verizon.net> wrote:

> Yes shrimp taste better cooked in their shells but still an awful lot
> of folks pay the fish monger to shell them. Fish tastes better cooked
> whole too but many pay for skinning and filleting... the fish monger
> will give you heads and bones for making stock for free too. Of
> course you have a better chance of not paying when you're a regular
> customer. A lot of folks can't be bothered with the trimmings, their
> trash is your treasure.

Actually, I paid $.89 per lb. for large, meaty fish heads last time I
wanted some for stock. <g> Monster catfish heads that were _very_ good.

Hm. It's been awhile since I made a good fish stock that way, and the
weather is shaping up for some clam chowder...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

Om replied to Sheldon:

>> the fish monger will give you heads and bones for making stock for free
>> too. Of course you have a better chance of not paying when you're a
>> regular customer. A lot of folks can't be bothered with the trimmings,
>> their trash is your treasure.
>
> Actually, I paid $.89 per lb. for large, meaty fish heads last time I
> wanted some for stock. <g> Monster catfish heads that were _very_ good.

Just do like Sheldon: Wait until the fish heads go into the dumpster, and
then get them for free.

Bob

In article <010f7258$0$23363$c3e8da3@news.astraweb.com>,
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:

> Om replied to Sheldon:
>
> >> the fish monger will give you heads and bones for making stock for free
> >> too. Of course you have a better chance of not paying when you're a
> >> regular customer. A lot of folks can't be bothered with the trimmings,
> >> their trash is your treasure.
> >
> > Actually, I paid $.89 per lb. for large, meaty fish heads last time I
> > wanted some for stock. <g> Monster catfish heads that were _very_ good.
>
> Just do like Sheldon: Wait until the fish heads go into the dumpster, and
> then get them for free.
>
> Bob

EW!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com