Bubba Gump Inspiration…

For some unknown reason the shrimp are on sale at the market this week…. I mean really “OnSale”  – yes they are the IQF’s (individually quick frozen) and thats not always bad….I think they are actually frozen at sea when caught…

So when last at Bubba Gumps Cannary Row Monterey for a quick snack at the bar we ordered the “Bucket of Shrimp” and it was served in a way-kool style – poured out of hot-pan right onto a tray on the table and there you have it – peel and eat shrimp…fun stuff!!!

So back at home we refined it a little:

1 pound of 16-20 thawed jumbo shrimp, raw-shell on  (fresh or IQF) best price wins…(must “clean”-you know what I mean)  but leave the shell on – most important.

lots of butter , 3-4 cloves of garlic , chili flakes,white wine, juice of a lemon, blk pepper.

seasonal addition – just picked from garden – end of season tomato – de-seeded and diced small.

all into a “nice” pan with lid ( you will be serving in this pan – it should be pretty) – my choice – AllClad Saute with Lid.

cook till just after shells turn pink and serve – hot pan  on a heat proof pad  – on table – lots of napkins, bowl for shells, sliced french bread for sauce mopping. and the rest of that bottle of wine you opened for the shrimp…and have an extra bottle on hold…

it’s as much fun as the old fondue pot….remember those day???

cooking tips:

- the shell-on approach really adds tons of flavor to the dish and make all the diff in the sauce.

- 16-20 refers to the qty of shrimp in ( 1)  pound – it could be  16-20 shrimps  per pound or 20-24′s  and so on…

“Thanks Bubba!”

Millennium Gourmet – 408-779-0846  / www.millenniumgourmet.com

mgcfoodie  from MillenniumGourmet.com  – sharing thoughts and idea’s with our friends in silicon valley, san jose, santa clara, los gatos, willow glen, morgan hill, gilroy, monterey  and all points in between…

Fun Find at the Farmers Market…

It’s an Indian Summer for sure – 90 degrees plus in the bay area, humm…Indian Summer?, Indian Corn, Fresh Corn on the Cobb at the local Farmers Market?

last Saturday…

I was in a hurry to grill one of my last TriTips for the summer and was thinking about that fresh Corn I had just picked up at the Farmers Market.  Had a pkg of ol’ standby M. Callenders Corn Bread Mix in the pantry (o.k. I do semi-homemade too…once in a while).

I discovered that by adding some freshly shucked corn into the batter before baking…well,  the end result was incredible…moist, luscious, mega corn flavor, and I felt inspired that I could produce a really tasty product with “some”  help from a pkg.,  by add some FarmToTable purity to the mix. And which also saved time and got me back to manning the grill.

There is still lots of Real Corn out there…go for it – give it a try!

 

 

Millennium Gourmet – 408-779-0846  / www.millenniumgourmet.com

mgcfoodie  from MillenniumGourmet.com  – sharing thoughts and idea’s with our friends in silicon valley, san jose, santa clara, los gatos, willow glen, morgan hill, gilroy, monterey  and all points in between…

A Trio of Tips…

So lets start mixing in a few “Foodie-Tips” now and then just to keep it fun….these are gonna be things we’ve discovered “on-the-fly”, many times “in-the-weeds” and amazingly enough they stay in our heads, ready at any time to rescue us when needed.  We think they’ll work for you too!

Damn Jar Won’t Open!!

Hey, even I’ve been victimized by the jar that won’t open….a couple of things to try:

The Rubber Twist – Take a heavy-duty rubber gloves (like the dishwashing kind) don’t even have to put them on – just wrap one around the lid of the reluctant jar, give a good twist and whammo!

The Tilt and Punch – hold and turn the jar upside down - kinda at an angle, and hit the base of the jar with the ball of your fist , and give a good punch (you can kinda hear the air-gap break on the lid end) then upright the jar and give the lid a twist – it should open…

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Keeping the Stainless Pans Stainless -

Tried all the cleansers out there and the only one that really works well for Stainless and Copper  is - ”"Barkeepers Friend…its in all the stores and even at the Beyond Beyond Store too. – Trust me – this really does the trick!’

 

 

Millennium Gourmet – 408-779-0846  / www.millenniumgourmet.com

mgcfoodie  from MillenniumGourmet.com  – sharing thoughts and idea’s with our friends in silicon valley, san jose, santa clara, los gatos, willow glen, morgan hill, gilroy, monterey  and all points in between…

Berries almost gone-freeze ‘em….

End of Summer and beginning of Fall – the squirrels and birds are all doing it – storing/stashing they seeds, acorns, and berries for winter eats  - so should we!

At the big “buy-in-bulk” store the berries (rasp. & blue) are almost gone….the stacks of crates are getting shorter and shorter….so buy them up now for winter use….best way to store them? – roll them out onto a sheet pan (not touching each other) and into the freezer overnite…next day pour the frozen-solid little gems into a ziplock freezer bag and back into the freezer for safe keeping…they will stay separate and not clump ’til you need them…works every time!

 

 

Millennium Gourmet – 408-779-0846  / www.millenniumgourmet.com

mgcfoodie  from MillenniumGourmet.com  – sharing thoughts and idea’s with our friends in silicon valley, san jose, santa clara, los gatos, willow glen, morgan hill, gilroy, monterey  and all points in between…

Kool CakePops….

Our newest addition to our Dessert Menu….Millennium CakePops!

…and they are so good! so much better than those you get at “that-coffee-joint-on-every-corner”….Seriously, so many of our clients have said that very thing “…these are SO much better than theirs…”  The selection is simple, Chocolate Cake or Lemon Cake filled with Dark Chocolate or White Chocolate Coating with different kinds of garnishes…sprinkles, mini hearts, rocky road…

Introductory  Pricing – call or click for details:

Millennium Gourmet – 408-779-0846  / www.millenniumgourmet.com

mgcfoodie  from MillenniumGourmet.com  – sharing thoughts and idea’s with our friends in silicon valley, san jose, santa clara, los gatos, willow glen, morgan hill, gilroy, monterey  and all points in between…

Hello world!

First day on the blog – lots to learn…and fall is in the air…im thinking of getting a few last meals on the grill  before the chill is on the deck… The grill was bumpin’ this summer with tons of meats, from links to chopps to tritip…and tritip and more tritip. I gotta  say  that is the easiest cut of beef to prep, marinate and grill, and so long as you give it time to rest (15 min. ) and slice it across the grain,  it’s the most tender and tasty of all the medium priced beef cuts…

 

mgcfoodie  from MillenniumGourmet.com  – sharing thoughts and idea’s with our friends in silicon valley, san jose, santa clara, los gatos, willow glen, morgan hill, gilroy, monterey  and all points in between…