• Joined April, 2009
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My Most Recent Ratings

Orange Waffles with Maple-Orange Syrup

Orange Waffles with Maple-Orange Syrup

5/18/2009
Andy?s Dungeness Crab Eggs Benedict

Andy?s Dungeness Crab Eggs Benedict

I begin by heating a pot with about 6 - 8 inches of water & a splash of white vinegar. When the water comes to a boil, lower it to a simmer. I crack an egg into a custard bowl and then using the handle of a spoon; I create a whirlpool and gently slide the egg in. I want the white of the egg to wrap around the yolk. I continue with the other eggs. I poach in gently simmering water for 3-5 minutes. I want the whites set and the yolks runny. Meanwhile, I toast the English muffins. When the eggs are done, I take them out with a slotted spoon and put them on a paper towel lined plate. Sprinkle with salt and pepper if you desire, although I do not. Next wilt the spinach dry in a skillet until just before wilted Assembly I put the wilted spinach on the English muffin, then a tablespoon of Champagne or Hollandase Sauce, then some crab meat on top of each half of the English muffins. I then top with a poached egg, 1-2 tablespoons of Champagne or Hollandaise Sauce, and a sprinkle of Old B — Guyanderson 5/15/2009
Andy?s Scallop & Shrimp Fritters / Shrimp Balls

Andy?s Scallop & Shrimp Fritters / Shrimp Balls

Instructions: Make fritters / or Shrimp - Balls : ( pat - Dry well Shrimp & Scallops ) Pur?e scallops, egg white, shallot, salt, and pepper, Old bay, Lemon w/ Rind, Dijon Worcestershire, in a food processor. Add crea combined. Transfer mixture to a bowl and stir in shrimp. Chill, covered, 10 minutes, or over night. Put bread crumbs in a pie plate. Drop 6 (2-tablespoon) mounds of scallop mixture onto crumbs, then gently coat with crumbs and shape mounds into 3-inch patties ( or Shrimp- Balls ) Transfer as coated to a wax-paper-lined tray. Make 6 more patties in same manner with remaining scallop mixture and crumbs. Heat 1/4 inch oil in a 12-inch heavy skillet (or Deep Fryer) over moderately high heat until hot but not smoking, then fry patties in 2 batches, turning once, until golden and firm to the touch, about 4 minutes total. Drain on paper towels. Serve fritters with your Favorite Dipping Sauce. SEE BACK OF PAGE Comments: — Guyanderson 5/15/2009
Anderson's Orange Hollandase Sauce

Anderson's Orange Hollandase Sauce

Grate 3 Oranges , then add the juice of 3 oranges to saut'e in small pan , reduce to 1/2 volume over medium heat . Then add the ( Grated ) Oranges , Old Bay , and Reeses Hollandase to heat up. Serve [I posted this recipe.] — Guyanderson 5/15/2009
Anderson?s Pink Champagne Sauce

Anderson?s Pink Champagne Sauce

Instructions: Saut'e Olive Oil /Garlic / Heavy Cream / Manara Sauce / Wine / and Salt & Cracked Peper to taste. Simmer and reduce for about 15 - 25 min ( or until mixture thickens ) should look like thick cream at the end , then add Fresh coarse chopped Basil Comments: NOTE : Color Should look Pink when finished Great with all Pasta / Garlic Mashed Potatoes /Meats / Chicken / Seafood or really anything else you can think of !!! [I posted this recipe.] — Guyanderson 5/15/2009
Andy's Volcano Shrimp / Or Scallops

Andy's Volcano Shrimp / Or Scallops

Instructions: Prep Shell & Devin Shrimp with Tails on or (Scallops) Butterfly Shrimp Saut? Olive oil / Garlic Butter / Shallot Add Shrimp ( cook until just pink ) DO NOT OVER COOK !!!!!!!!!!!!!! Add Calif Chili Sauce ( more or less depending on taste ) toss well with S Shrimp and add juice of lemon with zest. Then plate Plate Garlic Mashed Potato?s in center and arrange the shrimp around with tails up, into the sides of Potato?s. Pour remaining sauce around Potato?s for Presentation Broil ( Oven Safe Plate ) until light brown crust forms / or you can use a kitchen Torch Add Chopped Parsley over Plate Lemon slice twisted on top of Potato Chives to make a fan into the Potato?s Enjoy [I posted this recip — Guyanderson 5/15/2009

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