Crab and shrimp stuffed tilapia with some extra stuffing served on the side
along with steamed broccoli. Yum! Posting a photo to abf. It will take me
two days to eat this and there's still more stuffing left, so I'm thinking
hmmm, chicken?

Jill
--
I used to have a handle on life...but it broke off.

jmcquown wrote:
> Crab and shrimp stuffed tilapia with some extra stuffing served on
> the side along with steamed broccoli. Yum! Posting a photo to abf.
> It will take me two days to eat this and there's still more stuffing
> left, so I'm thinking hmmm, chicken?
>
> Jill

GRRRRRRRRRr, yours looks better than mine! Grrrrrrrrrrrrrrrrrr. <g>

kili

> jmcquown wrote:
> > Crab and shrimp stuffed tilapia with some extra stuffing served on
> > the side along with steamed broccoli. Yum! Posting a photo to abf.
> > It will take me two days to eat this and there's still more stuffing
> > left, so I'm thinking hmmm, chicken?
> >
> > Jill

Jill, what or where is abf?

Elaine

On Sun, 27 Feb 2005 17:14:07 -0600, "jmcquown"
> wrote:

>Crab and shrimp stuffed tilapia with some extra stuffing served on the side
>along with steamed broccoli. Yum! Posting a photo to abf. It will take me
>two days to eat this and there's still more stuffing left, so I'm thinking
>hmmm, chicken?

We're doing simple tonight, as we watch the Chris Rock show (have
never watched the Oscars before, but...) Barbecued shrimp, caesar
salad, fresh light rye bread along with last night's potatoes gratin
with mustard and cheddar cheese and last night's blueberry pie! (And
don't *ask* how much $$$ I spent on the damned blueberries!)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote:
> On Sun, 27 Feb 2005 17:14:07 -0600, "jmcquown"
> > wrote:
>
>> Crab and shrimp stuffed tilapia with some extra stuffing served on
>> the side along with steamed broccoli. Yum! Posting a photo to abf.
>> It will take me two days to eat this and there's still more stuffing
>> left, so I'm thinking hmmm, chicken?
>
> We're doing simple tonight, as we watch the Chris Rock show (have
> never watched the Oscars before, but...) Barbecued shrimp, caesar
> salad, fresh light rye bread along with last night's potatoes gratin
> with mustard and cheddar cheese and last night's blueberry pie! (And
> don't *ask* how much $$$ I spent on the damned blueberries!)
>
> Terry "Squeaks" Pulliam Burd

I don't get the channel it's on (it's a UHF channel around here and I don't
have cable). Doesn't matter; I have not seen any of the film nominated
anyway. Have fun!

Jill

"Terry Pulliam Burd" > wrote in message
...
> On Sun, 27 Feb 2005 17:14:07 -0600, "jmcquown"
> > wrote:
>
>>Crab and shrimp stuffed tilapia with some extra stuffing served on the
>>side
>>along with steamed broccoli. Yum! Posting a photo to abf. It will take
>>me
>>two days to eat this and there's still more stuffing left, so I'm thinking
>>hmmm, chicken?
>
> We're doing simple tonight, as we watch the Chris Rock show (have
> never watched the Oscars before, but...) Barbecued shrimp, caesar
> salad, fresh light rye bread along with last night's potatoes gratin
> with mustard and cheddar cheese and last night's blueberry pie! (And
> don't *ask* how much $$$ I spent on the damned blueberries!)
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

See my post in the "Strange Dinner Pairings" thread to see what we choked
down tonight...

Bret



----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
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"jmcquown" > wrote in message
...
> Crab and shrimp stuffed tilapia with some extra stuffing served on the
side
> along with steamed broccoli.

That sounds awesome! Recipe, please?

Mary--whose dinner was takeout from Buca di Beppo (had a $10 off coupon for
Oscar night)

"jmcquown" > wrote in message
.. .
>
> I don't get the channel it's on (it's a UHF channel around here and I
don't
> have cable).

It's on ABC. You don't get that?

Mary

Elaine replied to Jill:

>> > Posting a photo to abf.
>
> Jill, what or where is abf?

alt.binaries.food.

Bob

MareCat wrote:
> "jmcquown" > wrote in message
> .. .
>>
>> I don't get the channel it's on (it's a UHF channel around here and
>> I don't have cable).
>
> It's on ABC. You don't get that?
>
> Mary

Surprisingly, no. I get NBC, CBS, FOX and the local PBS station.

Jill

MareCat wrote:
> "jmcquown" > wrote in message
> ...
>> Crab and shrimp stuffed tilapia with some extra stuffing served on
>> the side along with steamed broccoli.
>
> That sounds awesome! Recipe, please?
>
> Mary--whose dinner was takeout from Buca di Beppo (had a $10 off
> coupon for Oscar night)

It's very simple. Mix packaged stuffing crumbs (or make your own) with
water or stock and melted butter until moist. Sometimes I add a spoonful of
mayonnaise and a dash of dry mustard. Saute whatever veggies you'd like -
onion, garlic, etc. in a little butter until soft. Add to the stuffing. I
had half of a tiny packet of frozen baby shrimp left so I used that and a
can of white crab meat. Stirred that into the stuffing until well
incorporated.

I made this just for me but of course you may cook more fish than 2 fillets!
Two fillets (any mild white fish will do) - split one down the middle.
Place the whole fillet in a baking dish and spoon stuffing onto the center
of it. Wrap each split fillet half around the stuffing, keeping stuffing
visible in the center. Brush with melted butter; sprinkle with a little
paprika. Pour water or milk around the fillet in the pan to keep it moist.
Bake at 350F 25 minutes. I baked the remaining stuffing in a small
casserole alongside the fish.

Jill

On Sun, 27 Feb 2005 16:38:00 -0800, Terry Pulliam Burd
> wrote:

Barbecued shrimp, caesar
>salad, fresh light rye bread along with last night's potatoes gratin
>with mustard and cheddar cheese and last night's blueberry pie! (And
>don't *ask* how much $$$ I spent on the damned blueberries!)

Terry,

I have been searching out produce markets since I started my newest
assignment down here in West Covina. I found a place that I first
heard mentioned on the LA Chowhound board. You may already know about
it, but here is the info anyway.

It is in Costa Mesa, at the corner of 17th and Newport, called Growers
Direct. It is a nice little produce market, and has blueberries and
other fruits for very reasonable prices.

"jmcquown" > wrote in message
. ..
> MareCat wrote:
> > "jmcquown" > wrote in message
> > ...
> >> Crab and shrimp stuffed tilapia with some extra stuffing served on
> >> the side along with steamed broccoli.
> >
> > That sounds awesome! Recipe, please?
> >
> > Mary--whose dinner was takeout from Buca di Beppo (had a $10 off
> > coupon for Oscar night)
>
> It's very simple. Mix packaged stuffing crumbs (or make your own) with
> water or stock and melted butter until moist. Sometimes I add a spoonful
of
> mayonnaise and a dash of dry mustard. Saute whatever veggies you'd like -
> onion, garlic, etc. in a little butter until soft. Add to the stuffing.
I
> had half of a tiny packet of frozen baby shrimp left so I used that and a
> can of white crab meat. Stirred that into the stuffing until well
> incorporated.
>
> I made this just for me but of course you may cook more fish than 2
fillets!
> Two fillets (any mild white fish will do) - split one down the middle.
> Place the whole fillet in a baking dish and spoon stuffing onto the center
> of it. Wrap each split fillet half around the stuffing, keeping stuffing
> visible in the center. Brush with melted butter; sprinkle with a little
> paprika. Pour water or milk around the fillet in the pan to keep it
moist.
> Bake at 350F 25 minutes. I baked the remaining stuffing in a small
> casserole alongside the fish.
>
> Jill

Sounds delish! Thanks!

Mary

MareCat wrote:
> "jmcquown" > wrote in message
> . ..
>> MareCat wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>> Crab and shrimp stuffed tilapia with some extra stuffing served on
>>>> the side along with steamed broccoli.
>>>
>>> That sounds awesome! Recipe, please?
>>>
>>> Mary--whose dinner was takeout from Buca di Beppo (had a $10 off
>>> coupon for Oscar night)
>>
>> It's very simple.
>> Jill
>
> Sounds delish! Thanks!
>
> Mary

http://community.webshots.com/photo/...84132939YFkAdv

I'm still eating that plate of food! <G>

Jill

On Sun, 27 Feb 2005 16:38:00 -0800, Terry Pulliam Burd wrote
(in article >):

> We're doing simple tonight, as we watch the Chris Rock show (have never
> watched the Oscars before, but...) Barbecued shrimp, caesar salad, fresh
> light rye bread along with last night's potatoes gratin with mustard and
> cheddar cheese and last night's blueberry pie! (And don't *ask* how much $$$
> I spent on the damned blueberries!)

Your Oscar night menu is much fancier than ours was. We had a party
and did a movie-theater-food theme: Hot dogs, movie candy, and trashy
nachos. Is it any wonder I've been eating simple veggie soup and
fruit all day? Oy.

serene

On Sun 27 Feb 2005 05:38:00p, Terry Pulliam Burd wrote in
rec.food.cooking:

> last night's blueberry pie! (And
> don't *ask* how much $$$ I spent on the damned blueberries!)

I've never much cared for the fresh blueberries usually available in the
supermarket produce section. I've always thought they were too big, too
watery, too bland, and too gritty in texture.

Growing up, we always had access to the tiny wild blueberries which, IMHO,
are far superior in every respect.

A few years ago one of our local supermarket chains began carrying frozen
organic wild blueberries which are the best I've ever eaten. While they're
not cheap, there are certainly much less expensive than the less desirable
fresh berries.

Unless you are planning on serving raw, uncooked blueberries, these frozen
berries give a superior result in every recipe I've used them in.

I can recall the company who produces them, but if there's any interest I'll
be glad to check and post it.

Wayne

Wayne wrote:

> A few years ago one of our local supermarket chains began carrying frozen
> organic wild blueberries which are the best I've ever eaten. While
> they're not cheap, there are certainly much less expensive than the less
> desirable fresh berries.
>
> Unless you are planning on serving raw, uncooked blueberries, these frozen
> berries give a superior result in every recipe I've used them in.
>
> I can recall the company who produces them, but if there's any interest
> I'll be glad to check and post it.


Please do; I'm very interested. I bought some blueberries at a farmer's
market last summer and I was very disappointed with them. I no longer buy
from that farmer; he's always got good-looking but tasteless produce.

Bob

On Tue 01 Mar 2005 05:47:04p, Bob wrote in rec.food.cooking:

> Wayne wrote:
>
>> A few years ago one of our local supermarket chains began carrying
>> frozen organic wild blueberries which are the best I've ever eaten.
>> While they're not cheap, there are certainly much less expensive than
>> the less desirable fresh berries.
>>
>> Unless you are planning on serving raw, uncooked blueberries, these
>> frozen berries give a superior result in every recipe I've used them
>> in.
>>
>> I can recall the company who produces them, but if there's any interest
>> I'll be glad to check and post it.
>
>
> Please do; I'm very interested. I bought some blueberries at a farmer's
> market last summer and I was very disappointed with them. I no longer
> buy from that farmer; he's always got good-looking but tasteless
> produce.
>
> Bob

Sure, I'll be glad to. Give me a couple of days to get to that store and
I'll post the brand.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974