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Thread: cuisine with Chef Zambini

  1. #166
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    Quote Originally Posted by NightTerror218 View Post
    Sounds awesome, I will have to try it. So far the simple lemon pepper on cedar plank has been the best i have found. But it does not sound too different if you put lemon juice and cracked pepper.
    I use the Mrs Dash lemon pepper or the Grill Mates lemon pepper on a lot (steak, hamburgers, chicken, etc) but when I do fish whether it's salmon or tuna or mahi, I prefer to use fresh lemon. If I'm going to spend $40 on three pounds of salmon (because I don't have the luxury of being able to fish for them like you do, unfortunately), I'm going to put better stuff on it.

  2. #167
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    Quote Originally Posted by WTE View Post
    I just don't have 4 to 5 hours for it to sit in the fridge though. I want to cook it tonight.
    You don't have to let it marinate for that long. An hour would probably be adequate to be honest. And if you wrap it all up in foil you'll get all the flavors anyway. Hell, when I do Ahi steaks, I only do 30 minutes.

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    Quote Originally Posted by SeeingRed View Post
    I use the Mrs Dash lemon pepper or the Grill Mates lemon pepper on a lot (steak, hamburgers, chicken, etc) but when I do fish whether it's salmon or tuna or mahi, I prefer to use fresh lemon. If I'm going to spend $40 on three pounds of salmon (because I don't have the luxury of being able to fish for them like you do, unfortunately), I'm going to put better stuff on it.
    actually I use both.

  4. #169
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    Quote Originally Posted by SeeingRed View Post
    You don't have to let it marinate for that long. An hour would probably be adequate to be honest. And if you wrap it all up in foil you'll get all the flavors anyway. Hell, when I do Ahi steaks, I only do 30 minutes.
    I'll try it then.

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    Quote Originally Posted by Chef Zambini View Post
    can you post the recipe, I will compare it with my prodhomme book! did you make a STOCK from the shrimp shells?
    if not you lost half the flavor of your shrimp !
    also adding the shrimp at the very end to keep them from overcooking important too !
    are you confident in your sausage selection
    it could be so many things
    please post recipe and procedure.
    1. I did not make stock; there was only one cup of liquid called for.
    2. I made etouffe, not gumbo. There is no sausage involved.
    3. Standard etouffe recipe: start with a crap ton of butter, saute the holy trinity. Add garlic, your choice of seafood (only one; again not making gumbo). Cook a while, add a couple tablespoons of flour in liquid, add green onions and parsley. Serve over rice.

    I was hesitant because of the lack of a true roux. But I figured Emeril oughta know. Maybe not.
    Quote Originally Posted by Benetto View Post
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    Quote Originally Posted by pnbronco View Post
    dang it go drink some Fireball and find your own dang chicken....

  6. #171
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    Quote Originally Posted by WTE View Post
    I'll try it then.
    Let me know how you like it. I also have a pretty good marinade for Ahi tuna if you ever make it.

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    Quote Originally Posted by SeeingRed View Post
    Let me know how you like it. I also have a pretty good marinade for Ahi tuna if you ever make it.
    you have access to cedar planks?

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    Quote Originally Posted by SeeingRed View Post
    Let me know how you like it. I also have a pretty good marinade for Ahi tuna if you ever make it.
    I just got back from the market w/ the lemons, onion, green beans, red potatoes and I needed more Mrs. Dash as I just finished the one I had.

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    Quote Originally Posted by WTE View Post
    I just got back from the market w/ the lemons, onion, green beans, red potatoes and I needed more Mrs. Dash as I just finished the one I had.
    Fantastic

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    Quote Originally Posted by SeeingRed View Post
    Fantastic
    I have became a huge fan of smoking it and then using smoked in other recipes. I recently did a smoked salmon fettucini alfredo

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  12. #176
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    Oh man...that sounds so flippin good right now.

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    my brine for smoking salmon, so far it comes out amazing for my first year smoking salmon

    1/3 cup sugar
    2 cups soy sauce
    1 cup water
    ½ tsp. onion powder
    ½ tsp. garlic powder
    ½ tsp. pepper
    ½ tsp. Tabasco sauce
    1 cup chicken stock

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  15. #178
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    how long do you keep the salmon in the brine?
    CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?

  16. #179
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    Quote Originally Posted by Chef Zambini View Post
    how long do you keep the salmon in the brine?
    overnight...about 8 hours, put in before bed and take in out late mourning.

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    Quote Originally Posted by frauschieze View Post
    1. I did not make stock; there was only one cup of liquid called for.
    2. I made etouffe, not gumbo. There is no sausage involved.
    3. Standard etouffe recipe: start with a crap ton of butter, saute the holy trinity. Add garlic, your choice of seafood (only one; again not making gumbo). Cook a while, add a couple tablespoons of flour in liquid, add green onions and parsley. Serve over rice.

    I was hesitant because of the lack of a true roux. But I figured Emeril oughta know. Maybe not.
    first, my bad, I did get lost on a gumbo tangent.
    now as for the etoufe..
    I checked my copy of PPs lousianna kitchen and the crap they put on that readers digest web site does not do it justice1 You were correct to suspect the lack of a ROUX ! PP calls for a dark brown roux, essential for flavor profile!
    also his recipe calls for 3 cups of STOCK !

    always make a stock from your shrimp shells, ALWAYS !


    the flavor is so outstanding it will enhance any seafood dish you prepare !
    sautee the shells in oil or butter, get them a nice color,
    add some carrot shavings and diced onion, garlic if you wish,
    sautee until you can smell their contribution,
    deglase with a white wine or mild acid (a lighter beer will work) and add water enough to cover the sauteed items, bring to a boil and simmer for an hour, a bay leaf and a spike of clove can also be added.
    strain and use as needed.
    CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?

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