usvi-on-line
The Official OT Food Porn
Liamsaunt, I admit that I watch this thread for all of your dishes!!! Yum.
I need to get the camera out occasionally, but 2 kids and a demanding life rein that in. Last night was a bacon and gruyere strata because my youngest had a rough day and wanted breakfast for dinner. That went over so well I think its time for a souffle.
Thanks for the pics, keep them coming.
Cheers, RickG
I need to get the camera out occasionally, but 2 kids and a demanding life rein that in. Last night was a bacon and gruyere strata because my youngest had a rough day and wanted breakfast for dinner. That went over so well I think its time for a souffle.
Thanks for the pics, keep them coming.
Cheers, RickG
S/V Echoes - Coral Bay - St. John, VI
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Tracy in WI
- Posts: 1624
- Joined: Tue Aug 08, 2006 8:39 am
- Location: Wisconsin
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Wonton - thanks for the info on Frank's - will get some soon.
Oh and I owe you a cd but I haven't had a chance lately between Christmas and then Mardi Gras being WAY early this year. Will get to work on it. Also, he has a new one that just came out. Kellyanna ordered it, but I haven't even had time to check into it as I want to try to buy it locally first.
nothintolose
Oh and I owe you a cd but I haven't had a chance lately between Christmas and then Mardi Gras being WAY early this year. Will get to work on it. Also, he has a new one that just came out. Kellyanna ordered it, but I haven't even had time to check into it as I want to try to buy it locally first.
nothintolose
Hi Tracy,
They're called Stromboli's . The fillings can be just about anything.
The veggie one I made had Provolone, Parmesan and Mozzarella cheeses, roasted Red peppers, sliced fresh tomatoes, sliced mushrooms, and sliced green and black olives. The secret is to drain the vegetables well and slice everything very thin so that you can roll it - that was the mistake I made this last time. It wouldn't roll so I just pulled the ends up to the top middle and pressed them together.
I don't use recipes, but I found one on the web and doctored it up a bit. I follow the Easy Dough way.
Jayseadee’s Stromboli
Dough (easy way)
1 can Pillsbury Pizza Crust
Dough (real way)
1 1/4 C warm water (105° - 115°F)
1 tablespoon yeast
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
between 3 1/2 - 4 cups flour
Fillings (mix and match as you like)
about 1/2 lb. thinly sliced meats such as ham, salami, turkey, pepperoni, cappicola
about 1/4 lb. sliced cheese
1/4 C grated Parmesan cheese
Other Options
thinly sliced tomatoes
thinly sliced onions
thinly sliced bell peppers or roasted bell peppers
chopped black or green olives
roasted garlic
fresh basil
1 egg, beaten
2 teaspoons sesame seeds or poppy seeds (optional)
For real Dough
Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.
For easy Dough
Open can and spread dough onto a baking sheet
Directions
Preheat oven to 375°F and lightly grease a large baking sheet
Arrange fillings over dough in rows overlapping, finishing with a sprinkling of Parmesan.
Roll the dough much like you would if you were making a jelly roll.
Pinch the edges of the seam and tuck the ends under.
Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so.
Brush top of loaf with beaten egg, avoiding the area in the slashes.
Sprinkle with poppy or sesame seeds if desired
Bake for about 30 minutes or until bread is golden brown.
Cool slightly before cutting and serving.
If you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating
Freezes very well
Mangia!!
They're called Stromboli's . The fillings can be just about anything.
The veggie one I made had Provolone, Parmesan and Mozzarella cheeses, roasted Red peppers, sliced fresh tomatoes, sliced mushrooms, and sliced green and black olives. The secret is to drain the vegetables well and slice everything very thin so that you can roll it - that was the mistake I made this last time. It wouldn't roll so I just pulled the ends up to the top middle and pressed them together.
I don't use recipes, but I found one on the web and doctored it up a bit. I follow the Easy Dough way.
Jayseadee’s Stromboli
Dough (easy way)
1 can Pillsbury Pizza Crust
Dough (real way)
1 1/4 C warm water (105° - 115°F)
1 tablespoon yeast
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
between 3 1/2 - 4 cups flour
Fillings (mix and match as you like)
about 1/2 lb. thinly sliced meats such as ham, salami, turkey, pepperoni, cappicola
about 1/4 lb. sliced cheese
1/4 C grated Parmesan cheese
Other Options
thinly sliced tomatoes
thinly sliced onions
thinly sliced bell peppers or roasted bell peppers
chopped black or green olives
roasted garlic
fresh basil
1 egg, beaten
2 teaspoons sesame seeds or poppy seeds (optional)
For real Dough
Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.
For easy Dough
Open can and spread dough onto a baking sheet
Directions
Preheat oven to 375°F and lightly grease a large baking sheet
Arrange fillings over dough in rows overlapping, finishing with a sprinkling of Parmesan.
Roll the dough much like you would if you were making a jelly roll.
Pinch the edges of the seam and tuck the ends under.
Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so.
Brush top of loaf with beaten egg, avoiding the area in the slashes.
Sprinkle with poppy or sesame seeds if desired
Bake for about 30 minutes or until bread is golden brown.
Cool slightly before cutting and serving.
If you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating
Freezes very well
Mangia!!
janet
Yes, we have been in mourning... Kidding! The truck left for Ft. Meyers today so I am happy. 
Here is John's dinner....braised lamb shank over parmesean polenta with roasted brussel sprouts:
<a href="http://www.flickr.com/photos/28539958@N00/2253115265/" title="lamb shank poleta by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2180/225 ... dd9a2e.jpg" width="500" height="375" alt="lamb shank poleta"></a>
Here is mine...same polenta, but with garlic roasted asparagus and proscuitto and a poached egg, plus truffle butter...yum
<a href="http://www.flickr.com/photos/28539958@N00/2253115115/" title="asparagus polenta by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2125/225 ... bfc866.jpg" width="500" height="375" alt="asparagus polenta"></a>
Look what I got in the mail today...this is the fourth place prize from the on-st. john purse contest:
<a href="http://www.flickr.com/photos/28539958@N00/2252055961/" title="st john sticker by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2256/225 ... 3e5148.jpg" width="500" height="375" alt="st john sticker"></a>
I love it, I am thinking about converting it into a luggage tag.
Here is John's dinner....braised lamb shank over parmesean polenta with roasted brussel sprouts:
<a href="http://www.flickr.com/photos/28539958@N00/2253115265/" title="lamb shank poleta by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2180/225 ... dd9a2e.jpg" width="500" height="375" alt="lamb shank poleta"></a>
Here is mine...same polenta, but with garlic roasted asparagus and proscuitto and a poached egg, plus truffle butter...yum
<a href="http://www.flickr.com/photos/28539958@N00/2253115115/" title="asparagus polenta by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2125/225 ... bfc866.jpg" width="500" height="375" alt="asparagus polenta"></a>
Look what I got in the mail today...this is the fourth place prize from the on-st. john purse contest:
<a href="http://www.flickr.com/photos/28539958@N00/2252055961/" title="st john sticker by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2256/225 ... 3e5148.jpg" width="500" height="375" alt="st john sticker"></a>
I love it, I am thinking about converting it into a luggage tag.
It's like looking in your soup and finding a whole different alphabet.
Eat? I've barely been able to get out of bed (so sad, so sad)mbw1024 wrote:what? nobody ate since the Superbowl?
Actually, I'm planning to make the Bourbon-Maple glazed chicken tomorrow. Went to the grocery store specifically for the chicken - and forgot it
BTW - isn't that Liamsaunt's bowl? Are you having an identity crisis again?
janet
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
I want to play!
From Friday night:
<a href="http://good-times.webshots.com/photo/27 ... XwYq"><img src="http://inlinethumb36.webshots.com/5603/ ... 425Q85.jpg" alt="Blue-Pom Mojito"></a><img src="http://counters.gigya.com/wildfire/CIMP ... Q9Jm49.jpg">
Blue-Pom Mojito
<a href="http://good-times.webshots.com/photo/20 ... dIVj"><img src="http://inlinethumb04.webshots.com/42691 ... 425Q85.jpg" alt="Prosciutto-Wrapped Dates with Goat Cheese"></a><img src="http://counters.gigya.com/wildfire/CIMP ... Q9Jm49.jpg">
Prosciutto-Wrapped Dates with Goat Cheese
<a href="http://good-times.webshots.com/photo/23 ... qGZJ"><img src="http://inlinethumb50.webshots.com/39729 ... 425Q85.jpg" alt="Bruschetta"></a><img src="http://counters.gigya.com/wildfire/CIMP ... Q9Jm49.jpg">
Bruschetta
From Friday night:
<a href="http://good-times.webshots.com/photo/27 ... XwYq"><img src="http://inlinethumb36.webshots.com/5603/ ... 425Q85.jpg" alt="Blue-Pom Mojito"></a><img src="http://counters.gigya.com/wildfire/CIMP ... Q9Jm49.jpg">
Blue-Pom Mojito
<a href="http://good-times.webshots.com/photo/20 ... dIVj"><img src="http://inlinethumb04.webshots.com/42691 ... 425Q85.jpg" alt="Prosciutto-Wrapped Dates with Goat Cheese"></a><img src="http://counters.gigya.com/wildfire/CIMP ... Q9Jm49.jpg">
Prosciutto-Wrapped Dates with Goat Cheese
<a href="http://good-times.webshots.com/photo/23 ... qGZJ"><img src="http://inlinethumb50.webshots.com/39729 ... 425Q85.jpg" alt="Bruschetta"></a><img src="http://counters.gigya.com/wildfire/CIMP ... Q9Jm49.jpg">
Bruschetta
Oven Jambalyasailorgirl wrote:Mary Beth,
Can you post or PM me the recipe for the oven jambayala? Thanks a bunch !
Fran
(From the kitchen of Linda Dawson)
2-3 chicken quarters boiled and deboned
1 pound sliced, smoked sausage (I used Andouille)
1 c. rice
1 can Consomme’ soup
1 c. chicken broth
1 onion chopped
1 green pepper chopped
3-4 cloves garlic, minced
2-3green onions, sliced
Preheat oven to 375 degrees
Mix all ingredients except rice in a baking dish that is safe for stove top use. Bring all ingredients to a boil. Add rice, cover and put in preheated oven for 40 minutes.
To make larger portion use 2 cans soup and 1 ½ cups rice.