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Scampi A La Joe "Dogs" |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 22 March 2011 at 11:03 |
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Time for another chapter in the ongoing saga of "Joe Dogs" Iannuzzi... This anecdote and recipe come from a time in Florida when Joe and Tommy Agro had a drug deal about to go down. This is a most unusual scampi recipe that I am making tonight...can't wait to try it.
I'm making this tonight with roasted asparagus and jasmine rice. |
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i like it! as you said, a uniquie and interesting recipe, and i am loving the anecdotes that come with them!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Honest to God Ron...it's by far the most entertaining cookbook you will ever read...cover to cover, and you'll be upset when there is no more to read. |
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Go ahead...play with your food!
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MomInAnApron
Cook Joined: 09 March 2011 Location: Montana, USA Status: Offline Points: 99 |
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The scampi recipe IS very different! I can't wait to hear how it turns out, it sounds good!
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~ Good Friends, Good Food, Good Times ~
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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OK folks...we're off to the races with the scampi. Here's basically what we started with:
Minced up the shallots and garlic nice and fine Trimmed the asparagus, tossed it in extra virgin oil and seasoned with granulated garlic and pepper, then heated the oven to 350° Got some butter melting to start the sauce, and measured out my other ingredients Then stirred in the sour cream to get the sauce stared in earnest Peeled and de-veined my shrimp and seasoned them up with pepper and a bit of Old Bay that is the only liberty I took with this recipe...then pan sautéd them for 2 minutes a side, and popped them into the pot with the sauce and removed it from the heat. Then plated it all up and dove in head first The Verdict:...Awesome! Mrs. Hoser even said "you should make the rice like that all the time, I'd learn to love rice" This recipe is quite different, mainly because of the sour cream, which add a nice tang to it...almost a citrus note, like you had put a teaspoon of lemon zest in there. I will definitely put this one in my regular rotation of favorites. I would encourage you all to try it, and maybe add a little onion powder as well as garlic powder to the sauce. As for my improvisation (the Old Bay), it was a nice complement to the shrimp...didn't overpower anything, just added a little something to the shrimp that the garlic sauce alone wouldn't. When I make it again, the Old Bay will be used again. |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Oops! forgot to mention that after I plated, I drizzled the asparagus and the scampi with a bit of Olio Carli Olive Oil...it sure didn't hurt anything!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I've been wanting to try this since the first time Dave posted about it; I even ordered "Joe Dogs" Iannuzzi's book!
Sometime in the next few weeks I'll see if I can get it made...looking forward to it! Ron |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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We tried this over the weekend and really enjoyed it ~ to me, the things that make it "unusual" are also the things that really make it good.
We followed the recipe, except for the Accent, since we didn't have any of that. The sour cream really makes this nice, and I had no complaints at all about it. The rest of the family enjoyed it too, and we will be making it again. It's worth trying, guys - and I am guessing that seafood is on sale at most markets right now, so there's no reason not to! Ron |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Have you tried anything else from the "Joe Dogs" book Ron? I'd be interested in your opinion.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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His Marinara is on deck soon, but this is the first time I've tried anything from the book. I have it tucked away somewhere and need to retrieve it so that I can look through it and try a few more.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I think you'll like his marinara Ron, but it's awfully tough to beat the "Johnny Sacks " recipe that we have both tried.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Aye - Johnny Sack's is my go-to sauce, but I'll try anything, once!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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For those of you wondering who or what Dave and I are talking about, you can learn more about Joe Dogs and the book here:
http://a.co/7dNBCDY (Please take a moment to click the link above and read about this product. Doing so helps this forum pay for itself! ) |
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