The Official OT Food Porn

[mbw1024]

tablespoon butter, tablespoon olive oil, juice of whole lemon and just enough bread crumbs to soak that all up. top the fish with it and broil until fish is cooked through. for me that was about 15 mins. my filets were still a smidge frozen when they went in.

[liamsaunt]

5 ingredient, 10 minute dinner. Spaghetti, peas, parmesean, butter, and cracked black pepper:

<a href="http://www.flickr.com/photos/28539958@N00/5561179527/" title="spaghetti with peas by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5149/556 ... 5f11db.jpg" width="500" height="325" alt="spaghetti with peas"></a>

[mbw1024]

Becky, that's a perfect dish for me this week. Charlie will be away on business and I plan to take it easy in the kitchen!

Last night's cocktail bites. Very good with red wine. Grilled Bread with goat cheese, walnuts, rosemary and honey with a little black pepper.
<a href="http://www.flickr.com/photos/89321198@N00/5564133082/" title="Goat Cheese Toast Bites by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5228/556 ... dedf18.jpg" width="500" height="333" alt="Goat Cheese Toast Bites"></a>

Cruz Bay Grill Rub-bed Prime Rib
<a href="http://www.flickr.com/photos/89321198@N00/5564133198/" title="CBGR Prime Rib by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5256/556 ... f03456.jpg" width="500" height="333" alt="CBGR Prime Rib"></a>

Prime Rib with Blue Cheese Potatoes
<a href="http://www.flickr.com/photos/89321198@N00/5564133340/" title="Prime Rib by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5019/556 ... e66976.jpg" width="500" height="333" alt="Prime Rib"></a>

[cindygad]

Yum,

I am doing a detox for 21 days and just eating fruit and veg. My mouth is watering after looking at your prime rib. I even think I could taste it. Is that cheating? It looks like it is cooked perfectly and the blue cheese mashed potatoes and asparagus make a perfect meal.

[jayseadee]

I was fed Pasta Piselli so much as a kid, even looking as good as Becky's does, doesn't entice me.

MBW - how did you like the CBGR Prime Rib? Looks delish.

[liamsaunt]

Janet, you are exactly right, it is kids food. John is battliing strep throat and a sinus infection. Kids food is the order of the day in that situation. It's easy to eat and comforting.

Here is our Sunday linner photo, rare seared tuna with red and green curry sauces, and roasted asparagus. This is a riff on a dish at a local restaurant-The Elephant Walk:


<a href="http://www.flickr.com/photos/28539958@N00/5565268995/" title="tuna with asparagus 2 by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5063/556 ... a6e8a7.jpg" width="500" height="333" alt="tuna with asparagus 2"></a>

At Elephant Walk this dish comes with ginger-pear-scallion wontons. I did not feel like making the wontons so we had it with homemade naan:

<a href="http://www.flickr.com/photos/28539958@N00/5565268435/" title="naan by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5297/556 ... ebf429.jpg" width="500" height="311" alt="naan"></a>

[pmk]

I LOVE Elephant Walk!

I discovered a Cambodian beef dish there called Loc Lac, eaten with lettuce leaves. I even found their exact recipe online at Epicurious. It's really good!

http://www.epicurious.com/recipes/membe ... C-50021369



pmk

[canucknyc]

Made this last night - it's pecan trout over an edamame succotash. So good!

[LauraD]

Oh yes, and gratitude to pmk, your recipes also look great. I planted 2 thai chili plants and look forward to making your shrimp dish(yep, know they are hot, my nanny as a kid put them in everything(Bangkok). Can you tell I watched the series Spartacus this past week? Laura

[liamsaunt]

canucknyc, do you have a recipe for the edamame relish under the trout? It looks like something I would enjoy.

[Marcia (Mrs. Pete)]

Becky,

Could you post your recipe for the homemade nan?

[liamsaunt]

Sure. I found the recipe in Fine Cooking magazine. The original recipe called for a filling of farmer cheese, cilantro, and cashews, and that was pretty good, but I prefer the bread plain. I have made this indoors as well as outside on the grill and both work well. The grilled breads puff up a little more than the stovetop ones. Here is the recipe:

For the dough
1 Ib. 7-1/2 oz. (5-1/4 cups) unbleached all-purpose flour; more as needed
4 tsp. baking powder
4 tsp. kosher salt
2 tsp. granulated sugar
1/2 cup plain whole-milk yogurt (I use greek yogurt—extra thick)
1 large egg
1/4 cup peanut or canola oil; more for brushing

Melted butter for brushing
Kosher salt for sprinkling
________________________________________
Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. Whisk the yogurt and egg together, then whisk in 1-1/2 cups of lukewarm water (I shoot for 100-110F) and the oil. Add the egg mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes.
If the dough seems too wet, add more flour, 1 tsp. at a time. (I have never needed to add more flour)

Line a baking sheet with parchment and dust lightly with flour. Turn the dough out and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let rest at least 1 hour and up to 2 hours before shaping.

On a lightly floured surface, roll a dough ball into a 6-inch circle. (mine never come out circular as you can see, but oh well!) Transfer to a parchment-lined baking sheet. Layer parchment between the breads if you stack them.

Grill the breads until they look puffy and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 4 minutes. Just before taking them off the grill, brush lightly with the butter. Sprinkle with a pinch of salt.

For this batch, it was too cold to grill so I cooked them stovetop on a cast iron plancha. You could try this in your new Lodge pan!

[Marcia (Mrs. Pete)]

You could try this in your new Lodge pan!

Indeed! This seems simple enough; thank you for posting the recipe.

[canucknyc]

canucknyc, do you have a recipe for the edamame relish under the trout? It looks like something I would enjoy.

I do!


2 tsp canola oil
1/4 cup diced red pepper
1/4 cup diced red onion
2 tsp chopped garlic
1 cup corn kernels
1 cup frozen shelled edamame
2 tbsp cooked bacon (optional - I didn't)
1/4 cup dry white wine (I didn't have any so I just used stock)
1/4 cup seeded & diced fresh tomato
1 tbsp unsalted butter
1 tbsp chopped flat-leaf parsley
Kosher salt & freshly ground pepper

1. In a large sauté pan, heat the canola oil over medium-high heat and sauté the bell pepper, onion, and garlic until softened. Stir in the corn, edamame, and bacon (if using) and cook for 2 to 3 minutes longer.

2. Pour the wine into the pan and stir, scraping the bottom to loosen any sticking vegetables. Add the tomatoes and cook until warmed through. Add the butter and let it melt. Stir in the parsley, season to taste with salt and pepper.

[liamsaunt]

Thanks!