Post by: quadrafire on December 20, 2012, 05:40:23 PM
Any ideas/recipes.
I always make stock from left over chicken/turkey carcass as well. I have lots of things to use them for.
Pass'em on if you gottem :tup:
Post by: Kc_Kracker on December 20, 2012, 10:47:09 PM
cooked and vacuume packing isnt so great, canning worked best.
Post by: PLUVIUSWAPITI on December 21, 2012, 08:19:47 PM
Post by: steelyonfly on January 16, 2013, 07:13:47 PM
Post by: Whitpirate on January 16, 2013, 07:17:15 PM
Post by: lokidog on January 16, 2013, 10:35:47 PM
Shellfish stock is the PERFECT stock for making Cajun style gumbo. Creole style gumbo is much less robust (lighter roux) and more delicately flavored like French cuisine. Crab stock may be a bit strong so i would cut it with chicken stock - maybe 50:50. I make two to three pots of gumbo a year and I made some two weeks ago with shrimp and chicken stock. Make a very dark roux for Cajun gumbo - either a dark red or dark chocolate brown. Be sure to add the seafood (both cooked and raw) to the hot stock (burner off) about 15 minutes before serving. That way the seafood doesn't over cook and stays tender and retains their individual flavors. Sausage (Andouille or some other well smoked sausage) and chicken is ok to add earlier. Serve over some long grain rice and a side of garlic bread. A big pot of gumbo ain't cheap, but it is well worth it, IMO. Just freeze what you can't eat in a couple of days. I'll take gumbo over chili anytime for a great warming meal on a cold day. That reminds me . . . I should pull a container out of the fridge for tomorrow.
Yum!
Crab water is just yuck water to me, sorry can't help on that. I do like a good fish stock though. I have also used the water left after steaming clams for clam chowder.
Post by: Fl0und3rz on January 16, 2013, 10:44:15 PM
I couldn't find any recipes using crab stock, but you get the idea.
http://americanfood.about.com/od/classicchowdersandstews/r/cioppino.htm (http://americanfood.about.com/od/classicchowdersandstews/r/cioppino.htm)
http://www.foodandwine.com/recipes/judiths-dungeness-crab-cioppino (http://www.foodandwine.com/recipes/judiths-dungeness-crab-cioppino)
Post by: quadrafire on January 17, 2013, 07:38:58 AM
I haven't dumped it yet so. I will give something a try before long.
Post by: lokidog on January 17, 2013, 08:52:49 AM
Cioppino.
I couldn't find any recipes using crab stock, but you get the idea.
http://americanfood.about.com/od/classicchowdersandstews/r/cioppino.htm (http://americanfood.about.com/od/classicchowdersandstews/r/cioppino.htm)
http://www.foodandwine.com/recipes/judiths-dungeness-crab-cioppino (http://www.foodandwine.com/recipes/judiths-dungeness-crab-cioppino)
I used to make cioppino when I lived in So Cal, used homemade fish stock and had fish, lobster, shrimp, abalone, and scallops in it, depending what I had on hand. :drool:
Post by: magnanimous_j on January 17, 2013, 09:11:26 AM
Sauté ½ cup of diced fennel in olive oil for a few minutes until is starts to get clear.
Add one diced shallot for a couple minutes.
Add 3 cloves diced garlic for one minute (Ideally, all three will get done at about the same time).
Add 1 tablespoon of fresh thyme, salt, pepper and red pepper flakes to taste and give it all a good stir.
Add 1 ¾ cups of either canned diced tomatoes with their liquid or canned sauced tomatoes.
Add ½ cup white wine and ½ cup of your seafood stock.
Simmer it until it comes to a light boil and add 2 pounds of calamari sliced into rings and tentacles.
Simmer for two minutes and serve with crusty bread.
Post by: quadrafire on January 17, 2013, 09:48:19 AM
Post by: magnanimous_j on January 17, 2013, 11:50:41 AM
Wow, that sounds good. I have never cooked w/ squid. I'm gonna give this one a try. I can get the them frozen here in Spokane at an Asian store.
They're pretty versatile. If you’re getting it frozen, let it thaw and give it a good rinse with cold water. 2 minutes in the simmering sauce is plenty, so be careful not to overcook it, it’s like shrimp. If you didn't like the squid, you could also add some carrots and celery to the soup base and do some cod or halibut instead.
The other thing I was thinking that would be great for seafood stock is steamed clams.