usvi-on-line
The Official OT Food Porn
It was nice to finally be able to grill this weekend. Here is one meal: grilled chicken and haloumi cheese on greek salad:
<a href="http://www.flickr.com/photos/28539958@N00/5632517657/" title="chicken haloumi salad by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5305/563 ... efe6e9.jpg" width="500" height="272" alt="chicken haloumi salad"></a>
<a href="http://www.flickr.com/photos/28539958@N00/5632517657/" title="chicken haloumi salad by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5305/563 ... efe6e9.jpg" width="500" height="272" alt="chicken haloumi salad"></a>
It's like looking in your soup and finding a whole different alphabet.
Haloumi is similar in flavor to feta but not at all like it in texture. It is kind of squeaky, you can grill it and it won't melt.
Nice sizzle pan. I bought this cast iron plancha for my grill last year:
http://www.williams-sonoma.com/products ... chRules-_-
and I love it. I use it to grill sausage and pepper subs before Red Sox games.
Nice sizzle pan. I bought this cast iron plancha for my grill last year:
http://www.williams-sonoma.com/products ... chRules-_-
and I love it. I use it to grill sausage and pepper subs before Red Sox games.
It's like looking in your soup and finding a whole different alphabet.
-
silverheels
- Posts: 890
- Joined: Thu Aug 10, 2006 10:18 am
- Location: The Nutmeg State
I have had the Les Halles cookbook for years and never cooked anything out of it. I'll have to give it a second look. Here is the recipe:
4 ounces butter
2 thinly sliced shallots
2 cups dry white wine
salt and pepper
6 lbs mussels scrubbed and debearded
4 spigs parsley chopped
heat the butter, add shallots, cook 2 minutes. Add wine and bring to a boil. Dump in the mussels, cover and cook until they just open. If you want, add more butter at this point. Add parsely and serve.
Last night I cooked cockles for the first time. So much more flavor than littleneck clams, super briny and deeply flavored:
<a href="http://www.flickr.com/photos/28539958@N00/5672976082/" title="linguini with cockles by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5064/567 ... e53c90.jpg" width="500" height="337" alt="linguini with cockles"></a>
Tonight we are having Caribbean-style grouper and tuna to celebrate booking our next trip to St. John. Four months from today, whoo-hoo!
4 ounces butter
2 thinly sliced shallots
2 cups dry white wine
salt and pepper
6 lbs mussels scrubbed and debearded
4 spigs parsley chopped
heat the butter, add shallots, cook 2 minutes. Add wine and bring to a boil. Dump in the mussels, cover and cook until they just open. If you want, add more butter at this point. Add parsely and serve.
Last night I cooked cockles for the first time. So much more flavor than littleneck clams, super briny and deeply flavored:
<a href="http://www.flickr.com/photos/28539958@N00/5672976082/" title="linguini with cockles by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5064/567 ... e53c90.jpg" width="500" height="337" alt="linguini with cockles"></a>
Tonight we are having Caribbean-style grouper and tuna to celebrate booking our next trip to St. John. Four months from today, whoo-hoo!
It's like looking in your soup and finding a whole different alphabet.
-
silverheels
- Posts: 890
- Joined: Thu Aug 10, 2006 10:18 am
- Location: The Nutmeg State
Thanks for the recipe, Becky. Those cockles sure do look good. We're having salmon tonight but I think I'll head down to the fish market and pick up some mussels.
One of my favorite memories is eating mussels in an outdoor place in Brussels and they were done in a wine sauce. We had 2 buckets of mussels the other was done in with fresh tomatoes and wine.
One of my favorite memories is eating mussels in an outdoor place in Brussels and they were done in a wine sauce. We had 2 buckets of mussels the other was done in with fresh tomatoes and wine.
Thanks for posting the recipe, Becky. We had so many mussels left over that I made a reduction of the wine sauce and made a killer pasta dish out of the leftovers -- just adding some lemon juice to freshen it up.
Frankly, the only other recipe I use of Bourdain's is the one for steak au poirve. OMH, it uses a ton of cracked pepper and is totally awesome. Here's a version I did a while ago using tenderloin. I grilled the onions and potatoes to make them a bit smokey.
pmk
Frankly, the only other recipe I use of Bourdain's is the one for steak au poirve. OMH, it uses a ton of cracked pepper and is totally awesome. Here's a version I did a while ago using tenderloin. I grilled the onions and potatoes to make them a bit smokey.
pmk
Bongo Sticky Chicken
<a href="http://www.flickr.com/photos/89321198@N00/5677210215/" title="Bongo Sticky Chicken by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5265/567 ... 98a09c.jpg" width="500" height="375" alt="Bongo Sticky Chicken"></a>
<a href="http://www.flickr.com/photos/89321198@N00/5677210215/" title="Bongo Sticky Chicken by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5265/567 ... 98a09c.jpg" width="500" height="375" alt="Bongo Sticky Chicken"></a>
