The Official Forum Food Porn Thread

nothintolose · Post by **nothintolose** » Sun Sep 16, 2007 11:23 am

Mary Beth - what is the recipe for those mushrooms???

Both of ya'll food looks so good!!!!

nothintolose

Dave-a-roni · Post by **Dave-a-roni** » Sun Sep 16, 2007 11:56 am

This thread is HUGE,

is this the longest one on here?
Anyway, since I am vegatarian (mostly vegan) I was wondering if there is anything of that side of the culinary scale on this thead? It's just too big to thumb through.

California Girl · Post by **California Girl** » Sun Sep 16, 2007 12:00 pm

There's lots and lots of meat on this thread, Dave, but there are also some really good rice recipes, and you only have to scroll back a few pages for most of them. Mary Beth's mushrooms certainly look great!

mbw1024 · Post by **mbw1024** » Sun Sep 16, 2007 12:10 pm

Dave-a-roni wrote:This thread is HUGE, is this the longest one on here?
Anyway, since I am vegatarian (mostly vegan) I was wondering if there is anything of that side of the culinary scale on this thead? It's just too big to thumb through.

the shrooms are all veggie. stuffed with Kalamatas and feta.

mbw1024 · Post by **mbw1024** » Sun Sep 16, 2007 12:13 pm

sorry, didn't see the recipe request at first. here it is. I didn't do this in a food processor, I just did the stuffing in a sautee pan.

Stuffed Mushrooms with Olives and Feta Cheese

(Makes 4-5 servings, served as an appetizer; recipe from Georgette)

15 large mushrooms, washed and stems removed

Filling:
1/2 cup chopped mushroom stems
1/4 cup chopped green onions
2 T (or less) olive oil
1/2 cup chopped Kalamata olives (or use regular black olives)
1/2 cup Feta cheese
1 tsp. Greek Seasoning
1/2 cup bread crumbs

Preheat oven to 450 F. Wash mushrooms, remove stems, spray with oil-based non-stick spray or mist with olive oil, and place stem-side down on baking sheet. Bake 5 minutes, just long enough to dry out some of the water.

In food processor, combine mushroom stems, green onions, olives, feta cheese, Greek seasoning, and bread crumbs. Pulse a couple of times, then drizzle in just enough olive oil to moisten the filling so it will slightly stick together.

Fill inside of each mushroom cap with filling, pressing down so it stays in. Bake 450 F for about 8 minutes, until mushrooms are hot and slightly browned and cheese is partially melted. Serve immediately

nothintolose · Post by **nothintolose** » Sun Sep 16, 2007 12:31 pm

In one of the first 10 pages Liamsaunt had a tofu recipe that looked delicious.

I had just gone through all 21 pages looking at the recipes and pics and now I am STARVING!!!

God the food looks so good on here!!!

nothintolose

RickG · Post by **RickG** » Sun Sep 16, 2007 5:04 pm

We barely have a long enough growing season in NoVA to get a good crop of Habaneros. Today my lover and I picked a gallon of ripe red Habaneros. We grow a lot of peppers, but these are the only ones we grow just for making hot sauce.

The chili recipe we cook for chili cookoffs is called "Satan's Sphincter" and we are fondly known as "Team Sphincter." So, here's our recipe for Eau de Sphincter Hot Sauce.

1 gallon ripe red Habaneros
1/2 onion
2 teaspoons crushed garlic
1/2 cup fresh thyme leaves
4 Tablespoons brown sugar
1 quart cider vinegar
Kosher Salt to taste

- Open the windows and turn on the kitchen exhaust fan
- Mince the onion and sweat in a little olive oil until translucent.
- Add the garlic and cook a short while, do not allow to brown. Remove to another plate.
- Chop the Habaneros and sweat in a little olive oil, do not brown.
- When the Habaneros get a bit soft add half of the vinegar and allow to simmer for 15 minutes.
- Blend well in an electric blender. Keep your face well away when you open the blender lid.
- Run the puree through a food mill with a coarse screen. Add back to the pan.
- Add the thyme.
- Adjust the thickness of the sauce with more cider vinegar. You will probably use most of the quart of vinegar.
- Taste and adjust with salt. If your taste buds are not working after the first tast, go for about 2 teaspoons of salt.
- For best color retention, store refrigerated.

Yum! This sauce goes nicely in marinades for chicken or fish. It removes warts too.

Cheers, RickG

nothintolose · Post by **nothintolose** » Sun Sep 16, 2007 5:50 pm

Holy Schnikes RickG - that LOOKS hot - can you boil crawfish with it???

nothintolose

Kentuckygirl · Post by **Kentuckygirl** » Sun Sep 16, 2007 6:00 pm

Impressive Rick! Yum!

liamsaunt · Post by **liamsaunt** » Sun Sep 16, 2007 7:21 pm

Day-um, RickG!!! I am not sure if my pansy tummy could handle that, but I think I'd try, because it sure looks good! Donations accepted, please!

Dave-a-roni, I do cook a lot of vegetarian and vegan food (I was a vegetarian for 10 years and a vegan for one, and still don't really like meat...though I love fish), but I generally only post photos here of things that I think I could replicate on island. Sometimes it is hard to find fresh veggies to cook. Last trip was the first time I was able to find greens from Josephine's gardens at the market. They were awesome!

Meaty photo, here is some cumin-crusted grilled cornish hen:

<a href="http://www.flickr.com/photos/28539958@N00/1393150915/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1174/139 ... 5190f8.jpg" width="500" height="375" alt="cornish hens"></a>

Mango salsa:

<a href="http://www.flickr.com/photos/28539958@N00/1394045276/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1041/139 ... 30da33.jpg" width="500" height="375" alt="mango salsa"></a>

Indulge me for one not-island photo, Patriots latkes:

<a href="http://www.flickr.com/photos/28539958@N00/1394045652/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1028/139 ... ba5f03.jpg" width="500" height="375" alt="latkes"></a>

mbw1024 · Post by **mbw1024** » Sun Sep 16, 2007 7:47 pm

we went wine and cheese shopping today so this afternoon we had a tasting

A delicious Truffle Goat Cheese and a Cheddar and Stilton and of course a bottle of Vino (A to Z Pinot Noir).

Dinner was cheesy baked chicken, an artichoke and mushroom bake and brussles.

cat · Post by **cat** » Sun Sep 16, 2007 11:36 pm

I had my first taste of a Cheddar and Stilton last week and loved it!!! Those are my two most favorite cheeses!!!!!! Now all I need is a good glass of a Single Malt Scotch and both of them together is over the top! That sounds bad doesn't it?

mbw1024 · Post by **mbw1024** » Mon Sep 17, 2007 8:11 am

cat wrote:I had my first taste of a Cheddar and Stilton last week and loved it!!! Those are my two most favorite cheeses!!!!!! Now all I need is a good glass of a Single Malt Scotch and both of them together is over the top! That sounds bad doesn't it?

Doesn't sound so bad to me, Cat! You take your single malt and I'll take my Vino, meet you at the cheese platter

RickG · Post by **RickG** » Mon Sep 17, 2007 9:19 am

Mmmmm, Neals Yard Stilton from the Neals Yard Dairy in London with Youngs Winter Warmer! If you can find Neal's Yard products in your fromagerie I definitely recommend picking them up. The Colston Basset Stilton is killer.

http://www.nealsyarddairy.co.uk/

Cheers, RickG

mbw1024 · Post by **mbw1024** » Mon Sep 17, 2007 9:55 am

great pictures on that site!

usvi-on-line