usvi-on-line
The Official OT Food Porn
Since it was a bit cooler this weekend, I thought I'd get this roast out of the freezer (need space for ice-cream).
I used the Paula Deen method, as well. Came out perfect! Had planned to have this last weekend when we had company - needless to say, lots of leftovers.
I made Pioneer Woman's Creamed Spinach as a side. It was really good, although I'd cut the milk (or add more spinach) next time.
No dessert
I used the Paula Deen method, as well. Came out perfect! Had planned to have this last weekend when we had company - needless to say, lots of leftovers.
I made Pioneer Woman's Creamed Spinach as a side. It was really good, although I'd cut the milk (or add more spinach) next time.
No dessert
janet
Mary Beth, can you share the recipe for the black eye pea salad? It looks really tasty, and healthy too.
I used the grill for the first time the other day. Here is a porterhouse that I grilled for John. It was marinated in Cruz Bay grill rub.
<a href="http://www.flickr.com/photos/28539958@N00/3493279023/" title="5-1 cbgr porterhouse by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3627/349 ... 47384a.jpg" width="500" height="343" alt="5-1 cbgr porterhouse"></a>
Since I don't eat red meat, I did some CBGR marinated chicken at the same time. It was very good, John thought the flavor came through even better on the chicken than the steak. I used the leftover chicken to make cobb salads the next evening (no avocado--I forgot to buy one):
<a href="http://www.flickr.com/photos/28539958@N00/3495151799/" title="5-2 cobb salad by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3602/349 ... 1e02e6.jpg" width="500" height="331" alt="5-2 cobb salad"></a>
Finally, here are some mussels I made on Sunday:
<a href="http://www.flickr.com/photos/28539958@N00/3498011653/" title="5-3 mussels by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3622/349 ... fdfdbe.jpg" width="500" height="375" alt="5-3 mussels"></a>
I used the grill for the first time the other day. Here is a porterhouse that I grilled for John. It was marinated in Cruz Bay grill rub.
<a href="http://www.flickr.com/photos/28539958@N00/3493279023/" title="5-1 cbgr porterhouse by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3627/349 ... 47384a.jpg" width="500" height="343" alt="5-1 cbgr porterhouse"></a>
Since I don't eat red meat, I did some CBGR marinated chicken at the same time. It was very good, John thought the flavor came through even better on the chicken than the steak. I used the leftover chicken to make cobb salads the next evening (no avocado--I forgot to buy one):
<a href="http://www.flickr.com/photos/28539958@N00/3495151799/" title="5-2 cobb salad by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3602/349 ... 1e02e6.jpg" width="500" height="331" alt="5-2 cobb salad"></a>
Finally, here are some mussels I made on Sunday:
<a href="http://www.flickr.com/photos/28539958@N00/3498011653/" title="5-3 mussels by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3622/349 ... fdfdbe.jpg" width="500" height="375" alt="5-3 mussels"></a>
It's like looking in your soup and finding a whole different alphabet.
Becky, I didn't use a recipe. Just made it up as I went.
For the salad I used
2 cans black eyed peas, drained
1 cup (appx) frozen corn, thawed
1 red and 1 orange pepper, diced
1/2 red onion, diced
1/2 English cucumber diced
about 1 cup cooked mini farfalle pasta
I am looking at the picture to see if I forgot anything but I think that was it.
I made a viniagrette to pour over. I made it in the processor that attaches to my blender
1/2 c white balsamic vinegar
2-3 cloves garlic
2 tsp. agave nectar
a big table spoon dijon mustard
juice of 2 limes (mine were small so I used 2)
then I packed in a bunch of basil
salt and pepper (taste it at the end and see if you got this right)
I pulsed that a few times to get the basil a little chopped up. Then I streamed in 1 cup olive oil.
When I had this for lunch yesterday I had it over some greens with a little feta and it was really tasty!
I think that was it!
For the salad I used
2 cans black eyed peas, drained
1 cup (appx) frozen corn, thawed
1 red and 1 orange pepper, diced
1/2 red onion, diced
1/2 English cucumber diced
about 1 cup cooked mini farfalle pasta
I am looking at the picture to see if I forgot anything but I think that was it.
I made a viniagrette to pour over. I made it in the processor that attaches to my blender
1/2 c white balsamic vinegar
2-3 cloves garlic
2 tsp. agave nectar
a big table spoon dijon mustard
juice of 2 limes (mine were small so I used 2)
then I packed in a bunch of basil
salt and pepper (taste it at the end and see if you got this right)
I pulsed that a few times to get the basil a little chopped up. Then I streamed in 1 cup olive oil.
When I had this for lunch yesterday I had it over some greens with a little feta and it was really tasty!
I think that was it!
-
sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
Me Too! Although I made a nice pork tenderloin on Sunday. I sort of used the recipe from rachal Ray. I did soemthing different for the rice. Sauteed diced onions, added rice, cumin, fresh thyme with chicken broth.mbw1024 wrote:I have really been slacking off in the kitchen! Maybe summer will re-inspire me.
I love swordfish! Looks good.
http://www.foodnetwork.com/recipes/rach ... index.html
Hi Maryanne,
The mussel broth is nothing more than white wine, butter, parsely, salt, shallots, garlic, and pepper. I cooked 10 pounds of mussels that day, so the sauce proportions were one bottle of wine, 6 tbsp. butter, 6 shallots, finely minced, most of a head of garlic, minced, a bunch of parsely, chopped, and salt and pepper to taste. I sauteed the garlic and shallots in the butter until they carmeilzed then added the wine.
Last night I made this broccoli soup that was mentioned on the on-st. john blog as being a recipe that Jeff and Russ submitted to the St. John Style cookbook. It's just broccoli blended with some of its salted cooking water, with goat cheese and pecans in the bottom of the bowl. I really liked the use of goat cheese instead of cream and/or butter in the soup, and the pecans were great too. I'll keep those ideas, but I think I like cooking the broccoli in stock the best, even if it's not as healthy.
The garnish is just goat cheese whipped with some of the cooking water, and chopped toasted pecans, plus some truffle oil (I was out of good plain olive oil. How did that happen?).
<a href="http://www.flickr.com/photos/28539958@N00/3509445853/" title="5-6 broccoli soup by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3638/350 ... 56c02d.jpg" width="375" height="500" alt="5-6 broccoli soup"></a>
The mussel broth is nothing more than white wine, butter, parsely, salt, shallots, garlic, and pepper. I cooked 10 pounds of mussels that day, so the sauce proportions were one bottle of wine, 6 tbsp. butter, 6 shallots, finely minced, most of a head of garlic, minced, a bunch of parsely, chopped, and salt and pepper to taste. I sauteed the garlic and shallots in the butter until they carmeilzed then added the wine.
Last night I made this broccoli soup that was mentioned on the on-st. john blog as being a recipe that Jeff and Russ submitted to the St. John Style cookbook. It's just broccoli blended with some of its salted cooking water, with goat cheese and pecans in the bottom of the bowl. I really liked the use of goat cheese instead of cream and/or butter in the soup, and the pecans were great too. I'll keep those ideas, but I think I like cooking the broccoli in stock the best, even if it's not as healthy.
The garnish is just goat cheese whipped with some of the cooking water, and chopped toasted pecans, plus some truffle oil (I was out of good plain olive oil. How did that happen?).
<a href="http://www.flickr.com/photos/28539958@N00/3509445853/" title="5-6 broccoli soup by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3638/350 ... 56c02d.jpg" width="375" height="500" alt="5-6 broccoli soup"></a>
It's like looking in your soup and finding a whole different alphabet.
On Sat. I Lightly pan fried some walleye in calrified butter that had just stopped swimming. sauteed some shitake mushrooms in the same pan then added a some with wine and worcester sauce finished with some chives and flat leaf parsley and put that over the fillets. It was outstanding we were going to take a picture but didn't have a lot of color on the plate just some wild rice so it wouldn't have been as nice looking as all of your pictures. I have to take a class on presentation
Tom
Tom
I am no longer a risotto virgin:)
I made this for dinner tonight - http://www.epicurious.com/recipes/food/ ... imp-352773
Lemony Risotto with Asparagus and Shrimp
It was sooooo good - please send all of your favorite Risotto recipes. I have a ton of arborio to use.
I made this for dinner tonight - http://www.epicurious.com/recipes/food/ ... imp-352773
Lemony Risotto with Asparagus and Shrimp
It was sooooo good - please send all of your favorite Risotto recipes. I have a ton of arborio to use.
janet
that looks really good! I made a lemony risotto that was a great side and a little goes a long way.
Lemon Risotto Bon Appétit | May 2002
Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.
Yield: Makes 6 first-course or 4 main-course servings
6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
Lemon Risotto Bon Appétit | May 2002
Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.
Yield: Makes 6 first-course or 4 main-course servings
6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.