I'm calling out RiHans. The man is a genius, he planted a cantelope reduction over pasta recipe that I've been using with great results. Infact some of the best cooking ideas I've had in ages come from VSalon cooks. Talk to me, I'm famished.
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I'm calling out RiHans. The man is a genius, he planted a cantelope reduction over pasta recipe that I've been using with great results. Infact some of the best cooking ideas I've had in ages come from VSalon cooks. Talk to me, I'm famished.
I'm not sure yet, but I'm guessing something from the meat group - likely pork chops or a flank steak. A weber genesis recently found its way into my yard and is begging to burn some gas. There may also be some experimentation with some okinawan (purple) sweet potatos and maybe a kabocha pumpkin.
Got some monster ribeye steaks I'll do one evening with sweet potatoes on the charcoal grill. Maybe some Halibut deep fried in the fryer with fresh corn on the cob on the grill with homemade potato salad. After that it's a crap shoot but I'll find something to eat. No guess work in the drink. Beer, Vodka, Tequlia, Wine and Beer.:beerglass:
i had tacos carnitas at a local wagon that a pal swore was the best anywhere - meh.
i went home and made my own from pork butt, some seasonings, slow braise, chill, then sear in hot iron pan with some of the pan juices. top with grilled corn/yellow tomater salsa - delish! best i ever had. homemade tortillas would have created a pork vortex.
this week i feel some fish coming on...
yea, I'm looking at about 300lbs of haddock ...Quote:
Originally Posted by hampco
Right on. I'm in a fish mood too. In this region we are at the height of white corn and melon season too. Blue Fish are looking good...a regional favorite if you know what you are doing and don't listen to the (aheem) tales that the fish is oily...not so. Here is a Baked version I make that's more Italian than local...really good:
1 pound bluefish or other medium-fat fish fillets
1/4 cup dry red wine
2 tablespoons chopped ripe olives
1 tablespoon capers
4 anchovies fillets, drained and finely chopped
2 cloves garlic, crushed
1 (28-ounce) can Italian plum tomatoes, drained and chopped
mmm fish. I had some aku (skipjack tuna) sashimi last weekend that was the best stuff I have had in years. It was darker red than most steak. mmm wasabi...maybe some seared tuna this weekend, too.
Last eve. I made some fresh tuna steaks.....lightly floured with 00 + salt and pepper tossed in a freakin hot pan for 1 min / side. Ate 'em neat! Garden black stripe tomatoes on the side with Spanish Olive oil and pepper.
Starving here
why wait for the weekend?
tonight i made chicken cordon bleu,
polenta with parmigiano-reggiano and
a romaine salad with fresh figs, fresh garden-grown multi-color grape tomatoes and fresh baked croutons.
hey, the family has to eat every night, you know...
last night we made a yummy dish of cold Japanese noodles tossed with a home-made spicy peanut sauce. On top we piled high a mound of chopped red peppers, cucumbers, Chinese cabbage, shitaki mushrooms, crushed cashews, sliced jalapenos, and cilantro. My gf also fried up some yummy tofu for the side. Pretty good healthy grub.
stripers,
had one on today with the kids. fishing all week.
I have been doing this all summer for family and friends.
1 package romain lettuce
1 pound ground turkey, the leaner the better.
1 small can water chesnuts (chopped as fine as you can)
couple of carrots grated
1/3 cup teryaki sauce
sprinkle of minced garlic
dash of ginger powder.
brown turkey and chop it up so there are no big clumps. you want it like taco meat size.
add in grated carrots and chopped up water chesnuts. sautee for like 6 to 10 minutes. add in garlic and ginger.
add sauce to your liking. You can also use thai peanut sauce if you like spicy.
put mixture into lettuce and have lettuce wraps. pretty healthy and it beats paying prices and PF Changs.
I lurv the cantelope pasta. The wife's cooking tonight... Tomato sauce with a little of this, a little of that plus some zucchini from the garden. Been working on a leg of lamb these last few days and need a break from the meat. After reading these posts, I feel like having some fish. seared tuna... mmmm.
jimi
polenta with parmigiano-reggiano YES :) Thank you, that's going to be my foil for everything I cook this weekend...nice.
Shino keep the no-meat ideas coming I'm on the wagon...almost.
A hint for messing with tofu - take it out of the package and press it first. Put it on a plate to catch the fluid, take another plate and put a little bit of weight on it to squeeze the juice out of the block. It doesn't have to be super heave, just enough to make it give a little. Drain excess liquid away. Marinade the tofu in whatever - we have done a soy sauce/lemon juice/garlic/ginger/sake thing which is good. Grill it. Option is to cut the block into two "steaks" (cut perpendicular to the shortest side) and then soak in the stuff. It will absorb more of the flavor that way. Grill on fairly high heat to sear the outside.
Option 2 - a restaurant I go to does it deep fried in a katsu (panko batter) style. I dont have a deep fryer, so no ideas on how that is done.
made some biscuits tonight
will have one for breakfast tomorrow along with a pork chop and a pear...not sure how i'm going to cook the pork chop...it'll have ot be kinda quick...but no frying...
Chocolate Covered LicoriceQuote:
Originally Posted by Too Tall
Fresh Twizzlers® red licorice is drenched in our award-winning
milk chocolate. The result is one of our most unique and popular
summer treats atmo.
http://www.chocolatechocolate.com/images/lglicorice.jpg http://www.chocolatechocolate.com/images/lglicorice.jpg http://www.chocolatechocolate.com/images/lglicorice.jpg http://www.chocolatechocolate.com/images/lglicorice.jpg
What is a "fresh" Twizzler?
Another tofu tip, if you don't like that creamy thing it has going, throw it in the freezer, thaw it, drain it, then slice it and marinate it (A bit of tamari/soy sauce and fresh ginger), then grill.
I found a really good gluten free pie dough (it isn't like cement) and I threw together a nice tart cherry pie on Sunday. Never tried the 3T of quick cooking tapioca in the pie filling before. I'll be doing that again. This weekend I'll be making a gluten free peach cobbler (I found a good dropped biscuit recipe too) for dad.
Other than that it's been salads.
Josh, I'm heading to the farmers market Sat morn for some late harvest produce. I'm going to slow roast some roma tomatoes, red bell pepper, onion and garlic, in a 250* oven for about 3 hours or so in a nice olive oil bath. When everything has nicely carmelized, I'll let it cool a bit, toss it in the processor pulse it a few times and serve it over pasta with some grated parma and a nice red,Yumm. guests are welcome :cheers:.
Frank