Saturday was a perfect day for
 

Paella.

-spence

WOW..Does that look yummy

Paella
 

No peas. please!

Damn! I'm hungry.:drool:

Any day is a good day for paella

man-o-man spence, that looks good!!!!!!!!!!!!!!!!!

Hey, it's either peas or beans and all I had in the freezer was da peas :bo:

With the cost of lobster right now, the fresh Gulf shrimp and natural chicken this dish cost a small fortune to make. But it was so fine.

-spence

that looks great. any leftovers?

No, it was consumed completely by the 5 of us. That's a lot of paella per person...

-spence

yum... one of my favorites by far. Im planning on jigging up aboat load of squid in the next few weeks and was planning on doing a squid/shrimp/clam version. screw the bugs...

if u do i have a ton of home made shrimp stock...and i know where u can get white shrimp for $2 a pound whole:bl:

looks like heaven spence

Now that looks good! Looks like a dish that I had at Spain in Narragansett.

At 13 bucks a pound I would have skipped the bugs as well, but my father in law was paying :hee:

-spence

well if pops is paying, break out the bugs and the stone crabs :hihi:

I was going for a Spanish paella so I used Valencia to be autentik. I've never used Arborio, but I have made them with Caranoli.

And never a side of pasta :smash:

-spence

spence i think i just popped a %$%$%$%$ seeing that dish

wow what time is dinner next weekend?

Scott, I believe Spence cooks for pluggage. :D

I love rapini, just made some the other day with fresh sausage and orecchiette. A classic dish...

The grappa is a killer, I love the stuff. I'll never forget the time I bought a bottle over when I was dating my now wife and we just sat down and killed it.

The hallucinations were amazing :bl:

-spence

Sssshhhh...I still owe him a plug :faga:

-spence

Sat, Sun,Mon, Tue, Wed, Thurs, Fri What isn't a good day for that meal! I never had it, but unless that red sauce is ketchup, I think I'd like it. :cheers:

ps - I hope you didn't get any on your sweater. :tooth:

NOW ya owe me that recipe too :rotf2:

Where'd you get gulf shrimp...I'll got buy some after work.
Looks good!
Rick

They've had them at Clements in Portsmouth...expensive but worth it.

-spence

http://www.nytimes.com/2007/04/16/us...rssnyt&emc=rss
lobster economics from today's NewYork Times

This could be the start of a whole new forum Spence. All idding side about the peas, it look great.

Jenn makes that once or twice a year, my favorite meal.

Was a variation of this recipe...

http://www.foodnetwork.com/food/reci...ml?rsrc=search

-spence

Spence, have you jigged for squid before? I'll take you if you wish. yummy yummy yummy.. half for dinner, half for fluke bait :D

What kind of wine?
 

That looks like a fantastic meal, very nice presentation.
What kind of wine did you serve?

Looking for gulf shrimp? go to http://www.crabplace.com/.
I have ordered shrimp, oysters, crabs and king crab legs. The quality is excellent, service is superlative.

Don't remember exactly, but I'd usually pair a mild spanish red with something like this.

-spence

How did I miss this. That looks absolutely delicious! Unfortunately I only get a good Paella once a year on my bacashon in Santo Domingo.
Yours looks even better though.
Ever make Sancocho ?,thats absol delish , esp after a night of partying.

spence what is your favrite way to cook striper ?

he has no idea.. he cant seem to catch one over 28" :rotfl:

Nebe, have you checked Surfhoglures.com recently? It seems to have been shut down :devil2:

Given that a wild caught striper, caught on the line and eaten within 24 hours is such a special delicacy, I'd prefer it done in a very simple manner to let the fish speak for itself.

Ideally, grilled whole stuffed with lemon and herbs drizzled with some top quality olive oil...although given the size this is easier done with black sea bass which I like even better.

Otherwise I'd pan sear it with the skin on, or perhaps grill a thicker piece served with a crème sauce, a grapefruit burre blanc would be fantastic and I think Cheferson is friendly with a mango version.

This season, if Nebe will catch me a fish I'd like to try some striper ceviche which I have never done.

-spence

I took a whole bass once sans head and tail, stuffed the cavity with fenell, onions, lemons and encrusted the whole thing in a egg salt mortar and baked it. You need a hammer to break the crust, but man oh man....its the tenderest tastiest fish you will ever have in your life.

Spence does catch fish.. just busting his chops :hihi:

thanks guys