Anyone heard from Rob?
- Thread starter kalojado
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Are you a secret agent? you just brough him backDon't worry Rob is alive and well. We will be hearing from him shortly and there's no shortage of goodies.
During your absence I got my first order from you;in a word OUTSTANDING!!!!where do I check for sales and those Midnite deals when you have them?Well glad your back Rob and I'll be sending good thoughts /prayers to you!!! GKK/Susan
Just go to the ECF main page, scroll down to the supplier forums and find GOODPROPHET, there you can see the specials, he post them very oftenDuring your absence I got my first order from you;in a word OUTSTANDING!!!!where do I check for sales and those Midnite deals when you have them?Well glad your back Rob and I'll be sending good thoughts /prayers to you!!! GKK/Susan
I have a blue devil and 3 stripe damsel (gotta go)
Yellow Tang (like Dori but yellow), Nemo (clownfish)
Flame Pygmy Angel (so cool)
Lots of polyps, anenomes, 24 and 15 inch starfish (with many baby)
shrooms, trees, shrimp and more!
It sound like russian to me.
what about some lobsters to make an enchilado for halloween?
Enchilado de Langosta y Camarones (Lobster Creole)
Although a bit annoying once it gets to the plate, you definitely want to leave the shells on the lobster tails. It gives the sauce a much deeper flavor. Go ahead and de-tail the shrimp. You don’t want to fight with your food too long before you dig in.
6 – 8 Spiny (or Florda) Lobster tails
1-2 pounds peeled, de-veined, de-tailed shrimp
1/2 cup olive oil
2 large onions, finely chopped
4-6 garlic cloves, minced
1 large red sweet pepper, finely chopped
1 bunch italian parsley, finely chopped
1 bay leaf
1 tbsp. Worcestershire sauce
1 6 oz. can tomato paste
1 15 oz. can crushed tomatoes
3/4 cup ketchup
1/2 cup white wine
1 tbsp. white wine vinegar
salt and pepper to taste
1 small can pimentos, minced
1 tsp. tabasco (or your favorite hot sauce)
Cut lobster tails into 3 rings. Place a large pot over medium heat. When it’s hot, add the olive oil, shrimp and lobster rings. Saute until the shrimp turn opaque and the lobster shells turn bright red, about 5 minutes. Remove to a bowl with a slotted spoon and set aside.
Saute the onions, garlic, red pepper and bay leaf in the remaining oil for about 10 minutes, or until the onions are completely translucent and soft.
Stir in the tomato paste, crushed tomatoes, ketchup, parsley, Wocestershire sauce, white wine, vinegar and pimentos. Bring to a steady simmer, about 15 minutes. Add salt and pepper to taste.
Return the seafood to the pot and simmer uncovered for 15 – 20 minutes. You want to make sure not to overcook the seafood or it will be tough. Stir in your desired amount of hot sauce.
Serve immediately with white rice and a big loaf of bread to sop up the sauce.
Makes 10 – 12 servings.
Although a bit annoying once it gets to the plate, you definitely want to leave the shells on the lobster tails. It gives the sauce a much deeper flavor. Go ahead and de-tail the shrimp. You don’t want to fight with your food too long before you dig in.
6 – 8 Spiny (or Florda) Lobster tails
1-2 pounds peeled, de-veined, de-tailed shrimp
1/2 cup olive oil
2 large onions, finely chopped
4-6 garlic cloves, minced
1 large red sweet pepper, finely chopped
1 bunch italian parsley, finely chopped
1 bay leaf
1 tbsp. Worcestershire sauce
1 6 oz. can tomato paste
1 15 oz. can crushed tomatoes
3/4 cup ketchup
1/2 cup white wine
1 tbsp. white wine vinegar
salt and pepper to taste
1 small can pimentos, minced
1 tsp. tabasco (or your favorite hot sauce)
Cut lobster tails into 3 rings. Place a large pot over medium heat. When it’s hot, add the olive oil, shrimp and lobster rings. Saute until the shrimp turn opaque and the lobster shells turn bright red, about 5 minutes. Remove to a bowl with a slotted spoon and set aside.
Saute the onions, garlic, red pepper and bay leaf in the remaining oil for about 10 minutes, or until the onions are completely translucent and soft.
Stir in the tomato paste, crushed tomatoes, ketchup, parsley, Wocestershire sauce, white wine, vinegar and pimentos. Bring to a steady simmer, about 15 minutes. Add salt and pepper to taste.
Return the seafood to the pot and simmer uncovered for 15 – 20 minutes. You want to make sure not to overcook the seafood or it will be tough. Stir in your desired amount of hot sauce.
Serve immediately with white rice and a big loaf of bread to sop up the sauce.
Makes 10 – 12 servings.
Glad to see you back. Checking for your midnight sale and getting ready to head over and place my order. Don't forget to take some time for yourself - just my .02.
twister" data-source="post: 681574" class="bbCodeBlock bbCodeBlock--expandable bbCodeBlock--quote js-expandWatch">twister said:
thanks!!
Rob
Been mighty quiet around here.. Where's Rob?
Hope all is OK with you and yours.
Hope all is OK with you and yours.
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