Another blog by a home cook long on enthusiasm but short on skill (and with a shitty camera).
Butterflied, roasted with lemons, garlic, olive oil, and Penzey's Sandwich Sprinkle, until the shells turn red. Served with iced tea. Tasty!
OMG.How long did you roast them, and at what temp?
Kate I am so pumped, I have never heard of Penzy's but because of your blog I checked them out and they have a shop right by me in Falls Church VA! So that is one fun thing me and the kids will do today. Thanks for the info.
Robin! I'm jealous! I love their spice blends and I really consider myself a spice snob. I grow my own and use fresh 99% of the time, but Penzey's has yet to disappoint me.Kitty, mine were partially frozen from having been really packed in ice from a fishmonger at the Farmer's Market. Not pre-frozen, but wayyy over chilled. I knew I had to cook them quickly. In my oven, it took them about 15 minutes at 375 to get the shells nice and red. The meat wasn't rubbery, and tasted great to us, but I'm no expert. I know they are supposed to cook quickly, but I think the partially frozen state required a bit more time. He just told me when the shells are really red, the meat is cooked. An easy "gauge" to read!
These look gorgeous. I love them split down the middle like that! This is giving me inspiration for dinner!
yummy! Penzey's has a store here in Mpls that is a lot of fun. Maybe I'll have to go pick up this sprinkle.
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