USVI-On-Line

My first attempt at cooking tofu (thanks for the recipe, Becky!). Tada!

I am glad you liked it! Nice photo!

Here is some recent stuff. Mario Batali's ribeye and fine cooking's mushrooms (I think both of those recipes are in this thread somewhere):


<a href="http://www.flickr.com/photos/28539958@N00/3535322651/" title="5-15 batali steak by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3197/353 ... 3fbc0c.jpg" width="375" height="500" alt="5-15 batali steak"></a>

Same dish, with portobello mushrooms instead of steak for me:

<a href="http://www.flickr.com/photos/28539958@N00/3536139528/" title="5-15 portobello mushrooms by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2257/353 ... d6863b.jpg" width="363" height="500" alt="5-15 portobello mushrooms"></a>


Fiddleheads, ramps, morels, and asparagus with poached egg:

<a href="http://www.flickr.com/photos/28539958@N00/3547914591/" title="5-19 asparagus 2 by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3641/354 ... a209af.jpg" width="500" height="375" alt="5-19 asparagus 2"></a>

This is pretty much my first attempt at food porn. I'm not as creative as most of you guys on plating and to add insult to injury, I accidently picked a plate that was chipped. Anyway, we ate at Sheila's Pot on STJ recently and we liked it so much that I was inspired to make this dish. I'm calling it braised pork chops with Caribbean Style rice.





On the plate



Bacon and tomato topped salad



After topped with leftover grilled pork chops and dressing.

Y'all are making me hungry. We did a lot of cooking, and playing, yesterday. I grabbed photos of a few of the items with my cell phone, sorry for the quality. By the time the ribs were done I was over taking pictures.

Focaccia with Tomatoes and Olives


Potatoes poached in duck fat


Ancho chiles in tomato gravy with Gruyere cheese


Cheers, RickG

I am not much of a chef, but I like to lurk at this topic and see all the food porm. I am always ashamed to admit that most of you cook with things I've never heard of, but Rick, where in the world do you get duck fat.....please don't say from a fat duck. I am always amazed at the talent on this thread.

Rick, I just spent an hour cleaning my kitchen from this weekend's carnage, but I swear I would mess it all up again to have that chile dish. Recipe?

Brenda, I am finally going to Shelas Pot this trip! You had a pork dish? Is there anything else you would recommend from her?

Deb, you can buy duck fat at the store. Sometimes it is in the freezer. Or, you can buy duck legs and render the fat out of them, that is what I've done. You can get a ton of fat out of a couple of legs, and it keeps forever in the fridge.

Here are a couple of pictures from the weekend. Cedar planked salmon...the lighting is bad in this photo because it was sunny when I was grilling, but right when I came inside, the skies opened up and there was hail and huge thunder and lightning! The picture looks like a photo from a 1970's cookbook, but I swear it was delicious!

<a href="http://www.flickr.com/photos/28539958@N00/3565018510/" title="5-23 planked salmon by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3339/356 ... 4715fb.jpg" width="500" height="338" alt="5-23 planked salmon"></a>


Fish tacos, from today:

<a href="http://www.flickr.com/photos/28539958@N00/3564201257/" title="5-25 fish taco by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3161/356 ... 23fbde.jpg" width="500" height="437" alt="5-25 fish taco"></a>

Becky,
We were coming off the ferry from Jost and saw her chalkboard menu. Once we zeroed in on the pork chops, I really didn't see anything else . Anyway, she was closing and kind of gave us her leftovers, cheap! The meatloaf was good too as was the rice. Not sure what she has for the non red meat eater, sorry. I will say that the food was hearty and flavorful.

Yep, the duck fat was left over from making roasted duck legs. I strain it and save it in the refrigerator and usually use it with potatoes. It's wonderful stuff with great flavor.

That Ancho chile dish is something I make when our chiles start coming in. We usually have three of four Ancho plants and they bear a lot of fruit. These were from the freezer, so did not hold together as well. The tomato gravy was made with home made tomato puree from last year. Here's a quick recipe

Ancho Chiles in Tomato Gravy
- Roast, peel, stem and deseed Ancho chiles
- Puree drained whole plum tomatoes with a stick blender
- Simmer tomatoes until thick
- Add some salt, mexican oregano and ground cumin to the tomatoes
- Layout out the chiles in the tomato gravy in a single layer
- Top with gruyere cheese
- Put lid on the pan until the cheese is melted

It's easy and tasty. I had this recipe 17 years ago at a short-lived Salvadoran restaurant. It was wonderful, but not enough to keep them in business.

Cheers, RickG

Food Porn from Venice

nice! how was the spur of the moment trip?

mbw1024 wrote:nice! how was the spur of the moment trip?

It was fabulous! Im dragging today as Im still on Italy time.

RickG, I am wondering how you eat that chile dish--do you serve it on something? It looks great.

Maryanne wrote:RickG, I am wondering how you eat that chile dish--do you serve it on something? It looks great.

We just spoon portions onto our plates. The last batch was a bit spicy for Sweet Christine. I also like them on top of Machaca or Carnitas with tortillas on the side.

Cheers, RickG

Summer's coming so I've been experimenting with things on sticks again. Here are some recent ones.


Durban spiced chicken on sugarcane skewers. This was really good. I'm bringing the gear to make this on our trip.:

<a href="http://www.flickr.com/photos/28539958@N00/3578723342/" title="5-29 durban chicken by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2448/357 ... 21593b.jpg" width="404" height="500" alt="5-29 durban chicken"></a>


This week's recipe for the VIOL island curves facebook page: chicken with oranges and pomeganate-citrus sauce:

<a href="http://www.flickr.com/photos/28539958@N00/3596078131/" title="6-4 grilled orange-pomegranete chicken by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2421/359 ... 698f6a.jpg" width="500" height="328" alt="6-4 grilled orange-pomegranete chicken"></a>


And because it is Friday, a mojito! (I should probably drag up the old cocktail thread for this one, but I am lazy):

<a href="http://www.flickr.com/photos/28539958@N00/3580826457/" title="5-30 mojito by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3660/358 ... 3f7067.jpg" width="346" height="500" alt="5-30 mojito"></a>

YUM!!

Liamsaunt - would you mind posting the chicken with oranges and pomeganate-citrus sauce recipe here, also? It sounds delicious.

Love the glass.