Dinner tonight

[ThisLadyHunts]

Grilled Redfish and Crabmeat with Lemon-Butter Sauce with Romanesco Cauliflour drizzled with olive oil on the side (forgot to mention this earlier). Delicious.

[lostbrd]

Nice...and left room for a bowl of Bluebell!

[Ætheling]

Thatll eat!!

[ThisLadyHunts]

Nice...and left room for a bowl of Bluebell!

My husband and I were just talking about this!

My husband said the meal was so good and he ate so much that he didn’t even ice cream. This is good because…we’re out of ice cream! Now, I know better than this, I’m not even sure I know how it happened.


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[hog_down]

What's your address? I'll head over

[HYDRO_69]

Looks Great!

[Pedernal]

That looks awesome! Would you please share the lemon butter sauce recipe when you get a chance.

[CabezaBlanca]

Oh ya! Looks great!

[doghouse]

That looks great! Us old farts call it supper!

[ThisLadyHunts]

That looks awesome! Would you please share the lemon butter sauce recipe when you get a chance.

Happily!

Here’s the recipe for the whole thing. The Lemon Butter Sauce is at the bottom.

https://www.neworleans-food.com/recipes/grilled-redfish-and-crabmeat-with-lemon-butter-sauce/

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[Pedernal]

Happily!

Here’s the recipe for the whole thing. The Lemon Butter Sauce is at the bottom.

https://www.neworleans-food.com/recipes/grilled-redfish-and-crabmeat-with-lemon-butter-sauce/

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Thank you. I am not very familiar with using wine in recipes. What was your choice for this recipe?

[ThisLadyHunts]

Thank you. I am not very familiar with using wine in recipes. What was your choice for this recipe?

Honestly? I use boxed wine to cook with. i keep a box of Cabernet Sauvignon (red) and a box of Sauvignon Blanc or Chardonnay (white). I do this because I don’t drink a lot of wine so it makes no sense for me to open a whole bottle when I only need, say, 1/4 cup.

I do, however, cook with wine quite a bit. I add it to almost everything I make that is either a soup, a stew, or a sauce. (With two exceptions: I use brandy in all my cream sauces and Mexican beer in my chili). I especially like to use it if a recipe calls for deglazing the pan. I buy the wine in a box because the boxes have an airtight bladder that keeps the wine from going bad as I use it over time.

I encourage you to give it a try. I have found that even a small amount of wine can elevate a dish from good to great.


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[Pedernal]

Honestly? I use boxed wine to cook with. i keep a box of Cabernet Sauvignon (red) and a box of Sauvignon Blanc or Chardonnay (white). I do this because I don’t drink a lot of wine so it makes no sense for me to open a whole bottle when I only need, say, 1/4 cup.

I do, however, cook with wine quite a bit. I add it to almost everything I make that is either a soup, a stew, or a sauce. (With two exceptions: I use brandy in all my cream sauces and Mexican beer in my chili). I especially like to use it if a recipe calls for deglazing the pan. I buy the wine in a box because the boxes have an airtight bladder that keeps the wine from going bad as I use it over time.

I encourage you to give it a try. I have found that even a small amount of wine can elevate a dish from good to great.


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thanks again! I really appreciate the information. I have always shied away from cooking with wine. I will give it a try and hopefully develop some tasty wine based sauces.

[Big Lee]

Can you open a restaurant already!?!?

[Smart]

Daaaang that looks good!