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Archive for the ‘What I made for dinner’ Category

Dinner last night – LOBSTER

We had lobster night at the Rusche’s. And OMG!!! Pass the butter. We had 8 lobster tails at our disposal.


Don’t ask where they came from. But if you know where Ed works, then you will understand.

I made this. Everyone loved it. Ed said it was restaurant quality if not better. Honestly, I think it is one of the better dishes I have ever made. Susan had apprehensions about it, but loved it too.

The boys then steamed the rest of tails and “walked” them by the grill. Steve served the butter with fresh basil. So good.

Wine, cheese biscuits (so much better than the crap at Red Lobster), and lobster. It was an amazing night.

What I made for dinner – Shrimp and Romaine Stir-Fry

I REALLY like to cook. ALOT. It is the one thing I do well outside my job. Besides party plan, of course. We have a house guest again and I needed to make something quick and easy. This recipe is from the “Ten-Minute Mains” section of Gourmet. I have made it before and it is still good.

1/3 cup reduced-sodium chicken broth
3 tbsps soy sauce
2 tbsps rice vinegar
1 tbsp sugar
1-1/2 tsps cornstarch
1/2 tsps dried hot red pepper flakes (I added a little extra)

3 tbsps vegetable oil
5 garlic cloves (fined chopped)
1 tbsp finely chopped peeled fresh ginger
1-1/4 lb peeled and deveined large shrimp
2 romaine hearts, cut crosswise into thirds (I just chopped it into large chunks)

MAKE SAUCE: Stit together all sauce ingredients in a large bowl.

MAKE STIR-FRY: Heat oil in large heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add shrimp and stir-fry until almost cooked though, about 3 minutes. Add half of romaine and stir-fry until it begins to wilt, then add remaining stir-fry until just wilted and shrimp are cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.