The Official OT Food Porn

[liamsaunt]

Yes, that is it! Don't make the whole recipe though. She says it serves 6, but I would guess that it really serves at least 8, maybe 10 people. And, as I said, it does not reheat well. I used barilla no-boil noodles instead of cooking them, and they worked just fine.

[mbw1024]

making it for a crowd so it should work. thanks. can I make the day ahead and chill until ready to cook?

[liamsaunt]

Yes, I think that should be fine. Basically on reheating the sauce seperates and it seems greasy. The first time around it was delicate and very flavorful.

[mbw1024]

tonight's dinner was Tialapia with balsamic butter sauce and Becky's coconut sticky rice. YUM! Why did I wait so long to make that?
Question though - I copied the recipe from here but I have zest of a lime listed twice. Are you supposed to put the lime juice in as well?

[waterguy]

Hey mary beth what page was the sticky rice recipe on I want to make that on the rock next week
Tom

[mbw1024]

Tom, here's what I copied but I think Becky needs to correct me slightly on the ingredient list. I did add juice of half a lime but not sure if I was supposed to or not. Regardless it turned out great

Coconut Sticky Rice

1 cup jasmine rice
1 cup coconut milk
1 tsp. kosher salt
zest of one lime
1 1/2 cups water
zest of one lime
cilantro and sesame seeds to garnish (optional)

Combine all ingredients in saucepan and bring to a boil. Cover, turn heat to low, and let cook until all the liquid is absorbed, about 20 minutes.

Let stand, covered, for an additional 10 minutes before serving.

[waterguy]

thanks

[liamsaunt]

What's everyone been cooking? I need pictures!
I don't have many to share...I've been getting home too late too cook anything decent most nights. Here is an oven-"barbequed" chicken from Monday:

<a href="http://www.flickr.com/photos/28539958@N00/2381060459/" title="oven bbq chicken by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2063/238 ... b76096.jpg" width="433" height="500" alt="oven bbq chicken"></a>

Here is one for Maryanne...recognize the dips? Yummm...Wasiks! Spicy southwestern in the front, and my favorite, mango chutney, in the back:

<a href="http://www.flickr.com/photos/28539958@N00/2381060271/" title="dips by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3293/238 ... fa1424.jpg" width="437" height="500" alt="dips"></a>

[PA Girl]

I did sticky sesame chicken with rice last night. It would have made a nice picture but my camera was at the office.

This morning, I put a pork loin in a honey, hoison (sp?), ginger, soy, garlic marinade. I'll cook down the marinade to make a basting sauce and will grill it tonight and make mashed sweet potatoes.

Anyone have any ideas on seasoning the sweet mashed? Alone, they are a bit too sweet for my taste.

[liamsaunt]

I like chipotle and lime juice in my mashed sweets. Not sure how that would taste with the flavors of your pork loin though.

[Maryanne]

mm. Wasik's mango chutney is a longtime favorite at this house..

I have two recent pictures. Here is a stuffed pepper that I made last week and am craving again, so making tonight. Since the thing I never liked about stuffed peppers was the rawness of the pepper, I now carefully roast and peel them whole. Then the stuffing includes crumbled and sauteed chicken sausage, to which I add onion, garlic, black-eyed peas, brown rice, pine nuts, corn, cilantro, spices...whatever you want, really. Then at the base of each pepper, I add a little fire-roasted green salsa, then the stuffing, then cheddar cheese. I bake them in the oven till hot.




Here is a blood-orange teacake I made for easter. It's made with a whole blood orange, rind and all, plus olive oil. I used blood-orange juice for the glaze, instead of lemon (which I normally use), thus the weird pink color of the glaze. I also made candied orange peel to scatter on top of it. The olive oil makes for a moist cake.

[Maryanne]

PA Girl, you could mash them with another root vegetable, such as a rutabaga. We often do a mish-mash of root vegetables; works well.

[PA Girl]

I have never made rutabaga. Do you bake it in the oven until soft/fork tender like a potato?

I spent too much time this morning debating the menu for this evening, I am just not thrilled with the combo but I have some much I need to clear out of the pantry, I am forcing myself to use the sweets.

[liamsaunt]

PA girl, instead of mashing them, what about roasting them? I make a roasted sweet potato recipe that is so easy...just some butter and curry powder, and salt. Those flavors might work with your pork?

2 lbs sweet potatoes, peeled and cut into 1 inch chunks
6 tbsp butter, melted
1 tsp sweet curry powder
1 tsp kosher salt

Toss the potatoes with the other ingredients. Bake at 450 for 20 minutes, or until done.

I roast them on parchment paper to prevent sticking.

<a href="http://www.flickr.com/photos/28539958@N00/1093294703/" title="sweet potatoes, roasted curried by liamsaunt, on Flickr"><img src="http://farm2.static.flickr.com/1149/109 ... 5d3cf7.jpg" width="500" height="353" alt="sweet potatoes, roasted curried"></a>

Maryanne, that pepper looks amazing.

[Maryanne]

I second the roasting idea. Those ones look so delicious. I'm starving. Shouldn't be on this thread..


But with the rutabaga, I peel it and cut it up and boil it, then mash it with buttermilk, salt and pepper.