Weekend Eats

[J. Martin]

Quickly - Shabu Shabu (hot pot) place in Chinatown. Food wasn't bad. The hot pot was actually pretty good. You pick a broth, then you pick meats and vegetables to put in it yourself. Also a big sauce station where you can concoct potions to flavor your hot pot any way you want. Service was pretty bad, though. Slow, and they kept forgetting stuff, brought wrong dish out once. Seemed the like the air conditioning was on for some reason, just on our table, so that sucked, lol. They have a take out window in the front. May try that next time, but probly would never go back because of the service. Maybe in the summer, lol. - 2 cocoanutts

Hung Ry - Asian Fusion spot in Noho. Had group dinner to celebrate chinese new year. They have happy hour from 4-7 which includes all brew on tap, a red, a white, and most of their sakes. Seemed fun, but I'm not drinking at the moment, so can't say how it was. Food was pretty damn good. There was a wild mushroom salad, that was blah, and some people got ramen, that was bland, too, but the hits included roasted beets with goat cheese, salmon croquettes, braised short ribs, mussels, and grilled salmon that was out of this world, served with creamed bok choy, and coconut rice. They also comped us desserts which inclused a spiced caramel ice cream that I liked, and some great bread pudding. - 3 cocoanutts

Flipster - went exploring in park slope yesterday and found this burger gem. Great variety of specialty burgers. I had the bleu burger. Har bleu cheese and crispy bacon mixed in the burger patty. Melted cheese oozed out when you bit in burger. ONe of the tastiest burgers I've ever had. Zucchi stix were gigantic, lol. It was like 2 full zuchhinis but the long way into four slices. Wife had the classic burger with american and carmelized onions. SHe loved it. Def going back to try other stuff. They also have adult milk shakes with booze in them. - 3 & 1/2 cocoanutts

[Forca Barca]

Made a banging shrimp scampi on Sat night. It was an adaptation of a fat Ina Garten recipe. Baked Shrim Scampi. Served it over some thin spaghetti that I tossed in some parsely and a quick white wine sauce. Sweated some onions, added white wine, let the alcohol cook off, then added a half stick of butter. It was excellent.

I still smell like garlic, which to me means, job well done.

[Forca Barca]

Two pounds of shrimp, bought em deveined but had to peel em, and 2 pounds of pasta, and was just enough to feed the 7 of us.

[J. Martin]

Made a banging shrimp scampi on Sat night. It was an adaptation of a fat Ina Garten recipe. Baked Shrim Scampi. Served it over some thin spaghetti that I tossed in some parsely and a quick white wine sauce. Sweated some onions, added white wine, let the alcohol cook off, then added a half stick of butter. It was excellent.

I still smell like garlic, which to me means, job well done.

Sounds awesome. We started a steamed fish Sundays tradition this year at my place. Wife steamed some tilapia last week, and some cod this week, with some mix of marin, soy sauce, scallion, and I thnk sesame oil. Sautted some bok choy and squash with adobo and garlic for a side. Bangin.

[Forca Barca]

It def was. I looked for like a half hour to find the best recipe to me (the best to me was the one that used the most win, and also used breadcrumbs LOL.)

[Forca Barca]

That sounds excellent too. I think I saw a recipe like that on one of my iPad apps. Epicurious or something.

[Uncle Vito]

Looks like I gotta restart Firefox, pics aren't loading.

[i3ei3eLiss]

It def was. I looked for like a half hour to find the best recipe to me (the best to me was the one that used the most win, and also used breadcrumbs LOL.)

mind sharing the recipe?

[Forca Barca]

http://www.jasonandshawnda.com/foodi.../archives/1070

http://www.foodnetwork.com/recipes/i...ipe/index.html

Ingredients

2 lbs shrimp, peeled, deveined, and butterflied
3 Tbsp olive oil
2 Tbsp dry white wine
2 1/2 tsp salt, divided
1 1/4 tsp cracked black pepper, divided
8 Tbsp (1 stick) unsalted butter, at room temp
4 cloves garlic, minced
1/4 cup minced shallots or onion
1/4 cup fresh parsley, chopped
1/2 tsp red pepper flakes
Zest and juice from one lemon
1 egg yolk
2/3 cup bread crumbs or Panko (I used 2 slices of 7-grain bread, processed into course crumbs)
Instructions

Preheat the oven to 425.
Place the shrimp in a mixing bowl and toss with the olive oil, wine 2 tsp of salt, and 1 tsp of black pepper. Let sit and prepare the topping.
In a small bowl, mash the softened butter with the garlic, parsley, red pepper flakes, lemon zest, lemon juice, egg yolk, bread crumbs (reserving some for the topping), 1/2 tsp salt, and 1/4 tsp pepper until well mixed.
Arrange the shrimp in a single layer in a medium baking dish. Pour the remaining marinade over the shrimp.
Spread the butter mixture evenly over the shrimp. Bake for 12-15 minutes until hot and bubbly.
Sprinkle the remaining bread crumbs over the top and turn the broiler on for 1 minute or until golden brown.
Serve with lemon wedges and dish with a slotted spoon to leave all the extra butter behind.

[Forca Barca]

I used Italian breadcrumbs, didnt use any shallots or onion, and made some thin spaghetti that I tossed in a quick sauce I made and described above. Marinated the shrimp in way more white wine than 2 tablespoons too LOL.

[Forca Barca]

Also added more red pepper than the recipe called for. Worked out well though. Some nice heat on the back end.

Poured all of the marinade into the dish I baked it in too.

[Glamour Puss]

All I've been eating on the weekends is crap because of football playoffs. After Super Bowl it's back to clean eating.

[i3ei3eLiss]

Also added more red pepper than the recipe called for. Worked out well though. Some nice heat on the back end.

Poured all of the marinade into the dish I baked it in too.

def going to make this... this sounds ridiculous

thanks for sharing!