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El Gibbon

Here is mine that I enjoyed recently on a trip back to the states in June.

Get a big pot, a huge one, fill it two thirds full of water and bring to a hard boil.

Add 4 two lb. lobsters and a half dozen ears of new corn. (couldn't add any steamers as the red tide was in the local waters off the coast.)



Once the water is boiling hard add lobsters, head first so the kids don't hear them scream, and then the corn. Boil for 20 minutes and remove from water. Let cool for ten minutes while your melting the butter.

A gourmet meal in one pot.

E. G.

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Marmite the Dog

El Gibbon

Figures a Brit would take a pot o chili over a feast of lobster and fresh (eatable not like the cow fodder you get here ) corn.

No wonder you never find a restaurant advertising

"Real British Food - served here"

or

"Brit boil served here"

or

"Tasteless food served here"

E. G.

blackgang

Yea, we used to do that when I was going to USCG school in Groton Conn.
Got hooked up with some local girls and it was fall and the clam bakes on the beach were gtreat,
But they built a big fire in a hole in the sand then put a layer of wet seaweed over the coals, then on that went lobsters, clams, unshucked corn and covered with more seaweed and sand cover that. after a couple of hours it was opened and the feast was on.
Them folks sure do know how to eat..

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CSFFan

put the corn and those little red potatos in with the crab boil, then throw the seafood in at the end.....pretty damn tasty

Panda

My favourite one pot meal would be chicken stew. So simple, but delicious, nutritious and cheap.
Chopped potatoes, carrots, a hand full of rice and onions with some chicken pieces. Wings give the best flavour. Don't add tomatoes. They give the chicken a sour/tangy taste for some reason.
Cover with water and simmer on a low boil for about one and a half hours. About a half hour before finished add some frozen peas. About 10 minutes before finished thicken with dried mashed potato power. I use the dried potato powder because it gives instant results. Salt and pepper to taste.

If you want to get really exotic you can add some raisins, honey and curry powder.

You can feed a family of 4 on this for under $10 in Australia. Probably work out about 30 baht a meal in Thailand. Very nice if left in the fridge for a day or two like most stews. But the taters go funny if frozen.
Not much washing up afterwards either.

November Rain

Hot tomato risotto

1 tbsp olive oil
small onion, finely chopped
garlic clove crushed
2 (or more) hot red chillies finely chopped
250g risotto (arborio is good) rice
400g can chopped tomatoes & their juice
900ml chicken or veg stock (hot)
4 tomatoes, skinned & roughly chopped
30g butter
2 tbsps freshly grated parmesan
2 tbsps fresh chopped parsley

1 Gently fry onion, garlic & chillies in oil until softened. Stir in rice & cook for a further minute

2 Tip in the can of tomatoes & stir until juices are absorbed. Gradually stir in the hot stock a little at a time. Wait for each amount to be absorbed before adding the next. Continue until all stock is used & rice is cooked. This should be done over a medium/high heat & you should stir frequently. It should take about 20 mins.

3 Stir in fresh tomatoes, butter, Parmesan & parsley. Season with black pepper.

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Marmite the Dog

I don't like to dick around with shells and sweetcorn is hardly high cuisine.

You've never seen a chippy or an 'Indian' I presume?

BUCKEYE

Good New England Lobster and corn dinner! Beats the crabs out of Jordan's hot dogs and baked beans.

Deck Ape

One pot dinner? Easy. MK Suki. Oh, that delicious sauce. I can eat like a dozen of those little bowls in one sitting.

The Fresh Prince

If I get time this week on my days off I'll cook my favorite Morocan Chciken and post the pics.

thegent

Boiling anything other than pulses for 20 minutes suggests a gourmand experience exemplified by Chaplin in his boot eating days.

Americans and lobster?

Jesus wept.

Lorenzo

eL Gibbon likes his lobster well done

Jack meoff

Pot noodle for me, chicken & mushroom.

El Gibbon

IF, were perceived to know anything about cold water lobster you just blew your credibility. Nuff said as folks that know will confirm.

E. G.

El Gibbon

Ah yes Mr. Meoff, I've met your whole family including Jerk, Piss, Kiss and a hoard of others. Hope the family is doing as well as it was in the late 60's.

E. G.

thegent

El Gibbon,

About 10 mins for the 1st lb and then another 3 mins for the next. Generally, any lobster over that weight isn't worth the effort save possibly for a bisque etc.

Give it a whirl next time you are back in the world. Best eaten cold with fresh mayonnaise, a fine Chablis and some crusty freedom bread.

El Gibbon

The timing you mention is correct for SOFT shells but the hard suckers take quite a bit longer especially anything over a pound and a half. Been doing it (sometimes professionally) for years and never one complaint. Softies have so much fluid in them that sometimes you need to ice them continuously to keep them from becoming mush.

Yep do like cold lobsta salad in a baguette with an ice cold Molson's while sitting on the beach at Old Orchard.

E. G.

Happyman

E.G. has the system cracked !!
Argument is a waste of breath!

Happy Xmas 1999 ?

( For a on this forum to back up a you must realise I am serious )

kingwilly

yeah, fair dues.

and it still looks damn delicious.