The Official Forum Food Porn Thread

liamsaunt · Post by **liamsaunt** » Sat Aug 25, 2007 8:27 pm

Tuna!

<a href="http://www.flickr.com/photos/28539958@N00/1235453270/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1175/123 ... 2c424e.jpg" width="500" height="375" alt="usc tuna"></a>

And, sea bass and snapper:

<a href="http://www.flickr.com/photos/28539958@N00/1235452442/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1380/123 ... 8f5553.jpg" width="500" height="279" alt="bass and snapper herb stuffed"></a>

My niece and nephew asked if they could help in the kitchen. I put them to good work with sos scrubbers!

<a href="http://www.flickr.com/photos/28539958@N00/1232147947/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1422/123 ... f9c4c0.jpg" width="500" height="375" alt="kids"></a>

liamsaunt · Post by **liamsaunt** » Sun Aug 26, 2007 6:53 pm

This was the hit of today's meal--frites with parmesean, garlic, parsely, and truffle butter. Oh, and lots of salt! This is six people's worth of frites. St. John connection...that's another one of those Earthworks plates I found for $8 at Caneel in 2006. It's a different pattern than the one I usually show:

<a href="http://www.flickr.com/photos/28539958@N00/1242853033/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1082/124 ... caf7f2.jpg" width="500" height="387" alt="french fries"></a>

mbw1024 · Post by **mbw1024** » Sun Aug 26, 2007 7:14 pm

come on, you know you ate that plate full all yourself

LOL! looks great. I have some chicken on the grill now. having a hungry day so I WOULD eat that plate of frites if it was put in front of me!

Maryanne · Post by **Maryanne** » Sun Aug 26, 2007 8:28 pm

those look great. Do you use a fryer?

liamsaunt · Post by **liamsaunt** » Mon Aug 27, 2007 1:39 pm

Hi Maryanne, yes, I have a deep fat fryer, and I used a mandoline to cut the potatoes.

flip-flop · Post by **flip-flop** » Mon Aug 27, 2007 6:12 pm

Before...

During...

After...

Oh and the foood.....

Tiger Shrimp (mine)

Veggie Plate

The Filet

mbw1024 · Post by **mbw1024** » Mon Aug 27, 2007 6:32 pm

yum! where was that?

cat · Post by **cat** » Mon Aug 27, 2007 9:38 pm

that looks really great from start to finish!

liamsaunt · Post by **liamsaunt** » Tue Aug 28, 2007 10:40 am

Flip flop, did you make that dinner? it looks amazing!

I have to post a photo of last night's dinner because it is a recipe that nothintolose emailed me--coconut basil curried chicken. It only took about 15 minutes to make, and John loved it!

<a href="http://www.flickr.com/photos/28539958@N00/1254355088/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1310/125 ... 8a7900.jpg" width="500" height="348" alt="coconut chicken"></a>

mbw1024 · Post by **mbw1024** » Tue Aug 28, 2007 10:45 am

nice! I got that recipe too

must try it!

PA Girl · Post by **PA Girl** » Tue Aug 28, 2007 10:47 am

Can someone send me that recipe? I love coconut and basil. I can PM my email, but not until tomorrow as I am leaving the office for the day.

nothintolose · Post by **nothintolose** » Tue Aug 28, 2007 11:08 am

I can't believe that I am posting a recipe - who knew??? Liamsaunt added red peppers and a bit of cayenne (maybe some other stuff). I added some of the Caribbee Curry I got from Ruth. Here's the recipe I sent though:

Basil Chicken in Coconut-Curry Sauce

To reduce the fat and calories use light coconut milk. You'll save about 14 grams fat and 130 calories per serving.

Prep: 25 minutes Chill: 1 to 2 hours Cook: 15 minutes
Makes: 4 servings

4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon chili powder
1 large red onion, chopped (1 cup)
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 14oz. can unsweetened coconut milk
1 tablespoon cornstarch
3 tablespoons snipped fresh basil
1 tablespoon grated fresh ginger
3 cups hot cooked rice

1. Cut chicken into 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours allowing spice to penetrate meat.

2. In a large nonstick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir 3 to 4 minutes until chicken is no longer pink. Remove chicken from wok. (If necessary, add additional oil.) Cook remaining chicken as above; remove from wok.

3. Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.

Nutrition Facts per serving: 495 calories, 26g total fat (19g saturated fat), 66mg cholesterol, 370mg sodium, 36g carbs, 2g fiber, 32 g protein

***From Better Homes and Gardens: New Cook Book Special Edition

KPlumm · Post by **KPlumm** » Tue Aug 28, 2007 12:38 pm

Mmmmmmm, that sounds good! Coconut and curry is a favourite of mine, I'll have to try it.

Thanks!

California Girl · Post by **California Girl** » Tue Aug 28, 2007 1:58 pm

nothintolose wrote:I can't believe that I am posting a recipe - who knew???

I am so impressed!

nothintolose · Post by **nothintolose** » Tue Aug 28, 2007 2:07 pm

KPlumm - it was REALLY good and great on salad a day later.

CaliforniaGirl...next thing it will be sundresses (don't even know if that is one word or two)...lmao!!!

nothintolose

usvi-on-line

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The Official Forum Food Porn Thread