USVI-On-Line

California Girl wrote:MB - I didn't know you could use a regular peeler on squash... the rind seems so thick.

PA Girl - That's an excellent idea!

Ok, squash goes on my list! Now how's about that recipe with the pecans & blue cheese?

I don't have a recipe. Most times I will cube the butternut squash and bake it in a pan. When finished, I toss in a few pats of butter and top with nuts and cheese.

I happen to really like nuts and blue cheese so I put on a lot. I toast my pecans and rough chop them before sprinkling on top.

The last time I made it, the squash was large. I used a cup of pecans (but ate some before putting the dish together) and 2 or 3 ounces of blue cheese.

Sometimes I get lazy and just half the squash, take the seeds out and roast it with the skin on. Then I will add the toppings afterwards and just scoop out the goodie.

I also do acorn squash with nuts (pecans, walnuts, sometimes sunflower seeds) and cheese (usually blue but sometimes parm or cheddar)

Now I am craving squash. I think I will make a spaghetti squash with tons of parm cheese and butter tonight.

love a spag. squash
not a big fan of the acorn though.

Pretty heirloom tomato bruschetta:

<a href="http://www.flickr.com/photos/28539958@N00/3902388004/" title="tomato bruschetta by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2590/390 ... cbcbd3.jpg" width="500" height="375" alt="tomato bruschetta"></a>

Oh man, Becky! That looks scrumptious!!

2 Die 4!


I made these for our own little happy hour tonight. A new recipe from Sunset Magazine!

Avocado Fries

"Crunchy on the outside, creamy and nutty inside, these fries are totally over the top. Chef Trey Foshee, at George's at the Cove restaurant in La Jolla, California, serves them with grilled steak."

Canola oil for frying
1/4 cup flour
about 1/4 tsp. kosher salt
2 large eggs, beaten to blend
1 1/2 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled and sliced into 1/2" wedges.

1. Preheat oven to 200 degrees. In a medum saucepan, heat 1 1/2" oil until it registers 375 degrees on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/4 tsp. kosher salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of the avocado slices at a time until deep and golden, 30 to 60 seconds. Transfer slices to a plate lined wiht paper towels. Keep warm in oven while cooking the remaining avocados. Sprinkle with salt to taste.

***********

I got the oil too hot so I didn't have to worry about keeping them warm in the oven. I just dipped them in with a slotted spoon and drained them on paper towels. I didn't salt them, but some lemon juice squeezed on is fabulous!

These are great paired with Painkillers in pirate glasses (see cocktail thread!). LOL!

wow, yum

They look Great!

My hubby took me to George's for our anniversery last year when we were in SD. I missed those on the menu

Well, CG, it looks like you haven't lost your cooking touch.

So, now it was my turn for the Tomato Tart. This was quite the adventure; mind you I've never made a dough or crust before.

Found a farmers market nearby and picked up the tomatoes; went to BB&B and found a tart pan; mozz and basil from Whole Foods - ready to go.

Hmmm - rolling pin? Took some time, but finally found it at the bottom of the pantry.

My dough never quite turned into a ball and never quite rolled into a circle, but Don quickly went for seconds, so that's success for me.


Made a small Antipasto to go along


Bring on the next challenge

Great Job Janet

Janet, it looks great! You done good girl!

... and for dessert...

Baked Peach with Cinnamon Whipped Cream



Rick was underwhelmed, I really liked it, but would put more cinnamon in the cream and also sprinkle some on the peach before baking. Otherwise, good!

This is what I made for dinner tonight. It was quite a lot of work and I think I might only make it again for company, but it was FABULOUS!! I would do the rice again any day! (And Becky, it comes out real good if you rinse it! )

Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
From Sunset Magazine, April 2009
http://find.myrecipes.com/recipes/recip ... id=1886196

It says "Preparation Time "About 1 hour" - it took me 3! It woulda' been 4 without my new Slap Chop!

(I didn't take this picture, it's from the link above)

I call this “What-was-in-the Freezer, Cupboard & Garden Shrimp”. Garlic, EVOO, little bit of butter, half sweet onion, some no fat low sodium broth, basil, parsley, Sicilian oregano, little bit of cilantro, a few cherry & sundried tomatoes, pine nuts, some grated parmesan. It was mighty tasty over linguine.

<a href="http://picasaweb.google.com/lh/photo/WR ... site"><img src="http://lh3.ggpht.com/_8poT_jdtsYw/Sq-jA ... 4.JPG"></a>

Oh yum, JMQ!! That looks fabulous! It's only 7:45 a.m. and you got my stomach growling!

Here is a dinner I made last week. Seared halibut in a lemon-white wine sauce on top of orzo with tomatoes and spinach, plus a couple of pan-fried soft shelled crabs. This is John's plate--I don't like to eat soft shell crabs. I can't get past the texture. I feel like I am eating bugs!



<a href="http://www.flickr.com/photos/28539958@N00/3917019973/" title="halibut with crab by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2644/391 ... 283874.jpg" width="500" height="350" alt="halibut with crab"></a>