The Official OT Food Porn

[liamsaunt]

Here is last night's dinner. Seared salmon and nantucket scallops in a creamy pesto sauce, with a sun dried tomato risotto cake and arugula salad:

<a href="http://www.flickr.com/photos/28539958@N00/2337960184/" title="pomodoro salmon by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3229/233 ... 0c1c3f.jpg" width="500" height="375" alt="pomodoro salmon"></a>

[nothintolose]

Okay Liamsaunt,

Not only are you chef quality but you should be a still photographer and take pics of food (doing the presentation as well) for magazines and books!

That meal looks delicious!!!

[brenda]

That looks delicious. How did you get the salmon to sear so nicely? Do you use non stick, cast iron or what? Mine never comes out looking that good. Do you finish it in the oven? I wish I had half of your skill and creativity.

I cooked a pork shoulder overnight in the crockpot and made my homemade fiery BBQ sauce. It came out excellent. Homemade slaw to go with. Here is the BBQ sauce recipe. I got it years ago from a grilling recipe. It is not over the top hot at all in spite of the amount of cayenne pepper.

Fiery Hot Barbeque Sauce

1 small onion chopped (1/3 cup)
1 clove garlic minced
1 tablespoon cooking oil
1 1/2 cups catsup
1/3 cup vinegar (I use cider)
1/4 cup molasses
1 tablespoon bottled hot pepper sauce (Red Hot)
1 teaspoon chili powder
2 teaspoons ground red pepper
1/2 teaspoon salt
1/2 teaspoon ground mustard.

Cook onion and garlic in oil in a medium saucepan til onion is tender. Mix the rest of the ingredients together in a bowl and stir into onion mixture. Bring mixture to a boil. Reduce heat and simmer, uncovered, about 15 minutes or to desired consistency, stirring occasionally. Makes about 2 cups.

[liamsaunt]

Brenda, I do use non-stick--but REALLY heavy, for fish, and a combination of butter and canola oil to sear it in. I put the heat as high as I can get it (cover up the smoke detector with a shower cap!) I wait until the oil is just smoking up and then put the fish in. I do usually finish it in the oven--I sear it on the flesh side, then flip it to the skin side and then roast at 400 degrees until done the way I want it to be.

[sailorgirl]

Brilliant idea about the shower cap. My range hood is worthless and Im forever setting off the alarm. The Central Station knows me by now, I just answer the phone when they call and say "cooking".

[LMG]

Liamsaunt- That salmon (and the entire meal, really) looks and sounds fantastic! I am sure you can get better fish than I can, but where do you buy yours? I usually go to Whole Foods because it's our best choice here in land-lockedville, but lately it's hit or miss.

[liamsaunt]

I get my fish at different places depending on how it looks. The fish in that photo was purchased at the Legal Seafoods fish market. I think they actually have mail order but I am sure shipping fish would be really expensive.

I agree that whole foods is hit and miss. I usually buy their whole fish, because you can tell by looking at it how fresh it is. I also buy their deep frozen sushi tuna once in a while.

[mbw1024]

I was grocery shopping yesterday and saw short grain brown rice and picked it up to try and make risotto. However, saw a recipe on the bag for Spanish rice so made that tonight. It's VERY good. Going to have it with some Cruz bay steaks later.



Spanish Short Grain Rice

1 14.5 oz. can diced tomatoes
Water or chicken broth
1 tbsp. olive oil
1 bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 ½ c. short grain brown rice
1/8 tsp. cayenne

Drain tomatoes, reserving liquid. Add enough water or broth to liquid to make 3 cups, set aside. Heat oil in heavy 4 qt. saucepan with tight fitting lid. Add bell pepper, onion and garlic; sautee briefly. Add rice and cayenne, stir. Add the 3 cups liquid and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add tomatoes. Cover and continue cooking 20 minutes. Remove from heat, let stand covered in pot for 10 minutes. Fluff with fork, salt to taste.

[Maryanne]

Becky, where is there a Legal market anymore?

Whole Foods generally lets me down now and I have to a) go to Capt. Marden's in Wellesley, or b) wait for fishermen we know to give us gifts (did get littlenecks and steamers, freshly dug, last week...)

[liamsaunt]

Maryanne, there is one at the Legal restaurant in Chestnut Hill--off route nine. It's the only one I am aware of, actually.

Wellesley...have you been to Wasik's cheese shop in downtown? I LOVE that store. I can only go there a couple of times a year or I would weigh 400 pounds.

[Maryanne]

Wasik's is the BEST cheese shop! Formaggio's does not compare. I've gotten bad cheese at Formaggio's, NEVER at Wasik's. That family really loves cheese...

as do I!

I forgot there was still a fish store at the Chestnut Hill Legal's...

[liamsaunt]

Balsamic roasted chicken with roasted potatoes and arugula:

<a href="http://www.flickr.com/photos/28539958@N00/2352498879/" title="balsamico chicken with arugula by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2382/235 ... 8c6603.jpg" width="500" height="375" alt="balsamico chicken with arugula"></a>

[sea-nile]

My son made this cake for Easter dessert.

<a href="http://www.flickr.com/photos/sea-nile/2357913814/" title="March 08 and easter 068 by jtmmrut, on Flickr"><img src="http://farm4.static.flickr.com/3085/235 ... 73bd24.jpg" width="500" height="375" alt="March 08 and easter 068"></a>

<a href="http://www.flickr.com/photos/sea-nile/2357913592/" title="March 08 and easter 050 by jtmmrut, on Flickr"><img src="http://farm3.static.flickr.com/2241/235 ... 70922b.jpg" width="375" height="500" alt="March 08 and easter 050"></a>

[LC]

Wow, Sea-nile, he did a great job on the cake! very cute.

[liamsaunt]

Sea Nile, that is too cute!