pierino is a trusted source on General Cooking and Tough Love.
Buy another half kilo of pork. Grind the two together and use as filling for asian style steamd dumplings. You'll probably need about a half kilo of wonton wrappers too.
Abbie is a trusted source on General Cooking.
Louisiana BBQ shrimp? Not really BBQ in the TEXAS sense of the word, but baked, shells on, in butter and garlic, Worcestershire, lemon, tobasco, pepper - it's one of those recipes that has as many versions as there are cooks making it ... it's messy and delicious and you need bread to sop up all of the buttery goodness in the pan .... Google is and you will find a multitude of versions
Being that they are already cooked all I can say is that what ever you add them to be carefull not to cook them more than they are. Try to think of something that they can be added to for the last ingredient and something that will gently warm them like a liquid or a sauce. Also, I like pierino's idea and gave me thought of making a mousse.
Shrimp and grits! Make the sauce and just barely warm the shrimp in it, instead of poaching them. My favorite is butter, flour, onion, garlic, white wine, hot sauce, and cream, with whatever other seasonings strike my fancy when I'm cooking.
Please enter a valid email address.
Well played. You deserve a cookie.
Which book advances?
Piglet Day 4: Read the Cookbook Review
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Intensely Banana-y Banana Bread
5 Must-Visit UK Greenhouses
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)