Gavin Posted July 26, 2019 Share Posted July 26, 2019 All looks great. Did a little shrimp boil for a change of pace. Super Easy! Johnsfolly, ness, MOPanfisher and 1 other 4 Link to comment Share on other sites More sharing options...
MOPanfisher Posted July 26, 2019 Share Posted July 26, 2019 Some posted a recipe for crab boiled crappie fillet's at one point. I have a bowl of crappie fillets looking for a new way to get eaten. Link to comment Share on other sites More sharing options...
Gavin Posted July 26, 2019 Share Posted July 26, 2019 Thinking bouliabase would be better for crappie fillet. Add some fresh crawfish, shrimp, fresh shellfish if you can find it. Would do fresh corn separately from the boil next time. Frozen corn has no flavor so would pitch that in the pot. MOPanfisher 1 Link to comment Share on other sites More sharing options...
rps Posted July 26, 2019 Share Posted July 26, 2019 Other half of dinner. ness and Gavin 2 Link to comment Share on other sites More sharing options...
Gavin Posted July 26, 2019 Share Posted July 26, 2019 Bread looks fantastic! Muffalatta? Link to comment Share on other sites More sharing options...
ness Posted July 26, 2019 Author Share Posted July 26, 2019 10 hours ago, rps said: Other half of dinner. I've been thinking about muffaletta lately. Really liked the ones a made I month or two ago. John Link to comment Share on other sites More sharing options...
rps Posted July 26, 2019 Share Posted July 26, 2019 9 hours ago, Gavin said: Bread looks fantastic! Muffalatta? Muffaletta made using Ciabatta since I could not find a soft Italian loaf. Now that I am in Tulsa, I was able to use mortadella, sopressa, and capicola. I made the olive salad using the Serious Eats recipe. The combination that Ness posted when he made his previously was very similar. Note: I could not mince the capers easily so I mashed them with the side of my chefs knife. I know, it was recipe heresy, but I made an executive decision. Link to comment Share on other sites More sharing options...
ness Posted July 26, 2019 Author Share Posted July 26, 2019 6 minutes ago, rps said: Muffaletta made using Ciabatta since I could not find a soft Italian loaf. Now that I am in Tulsa, I was able to use mortadella, sopressa, and capicola. I made the olive salad using the Serious Eats recipe. The combination that Ness posted when he made his previously was very similar. Note: I could not mince the capers easily so I mashed them with the side of my chefs knife. I know, it was recipe heresy, but I made an executive decision. I just ran it by the World Culinary Commission. We're gonna give you a pass on the mashed capers Do you serve yours cold? John Link to comment Share on other sites More sharing options...
MOPanfisher Posted July 26, 2019 Share Posted July 26, 2019 12 hours ago, Gavin said: Thinking bouliabase would be better for crappie fillet. Add some fresh crawfish, shrimp, fresh shellfish if you can find it. Would do fresh corn separately from the boil next time. Frozen corn has no flavor so would pitch that in the pot. Great now I have to go look up bouliabase! Sounds like something used to clean carbreurators with. tho1mas and ness 2 Link to comment Share on other sites More sharing options...
rps Posted July 26, 2019 Share Posted July 26, 2019 26 minutes ago, ness said: I just ran it by the World Culinary Commission. We're gonna give you a pass on the mashed capers Do you serve yours cold? I made it in the morning, wrapped it in foil and put it in the refrigerator. I took it out to warm to just cool for dinner. The time for the salad to leak into the bread makes a difference, to me. ness 1 Link to comment Share on other sites More sharing options...
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