USVI-On-Line

Thanks Ron... good ole Ebay gotta love em they have it all.

tonight's fare - blurry pic's not sure why

Pinot grigio with raspberry/strawberry puree and San Pelligrino


Grilled Lime Cilantro chicken, sugared asparagus and whole grain rice.

mbw1024 wrote:tonight's fare - blurry pic's not sure why

You've been drinking again!

Cheers, RickG

last night's fun was top your own pizza night. As you will see we get NO points for form! it might not look pretty but they were tasty.

this one was grilled chicken pizza


artichoke pesto, shrimp and fresh mozz.


sausage and pepper pizza

Here are some from today's linner:

Grilled littleneck clams with garlic-butter sauce, we ate them right off the grate:

<a href="http://www.flickr.com/photos/28539958@N00/872381064/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1160/872 ... e1182b.jpg" width="500" height="375" alt="grilled littlenecks"></a>

Big piece of striped bass, grilled with a garlic-mustard marinade:

<a href="http://www.flickr.com/photos/28539958@N00/872382154/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1195/872 ... ccc5b7.jpg" width="500" height="375" alt="striiped bass"></a>

Bluefish, in a chili-herb sauce, grilled on a cedar plank:

<a href="http://www.flickr.com/photos/28539958@N00/871528953/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1135/871 ... 08b3b7.jpg" width="500" height="375" alt="bluefish"></a>

Sides were roasted onion-sour cream mashed potatoes, shredded summer squashes with thyme and lemon, and eggplant sticks.

And, just so you do not think John never gets red meat, here is the "steak" I made him Friday night. It was 3" thick and that is Cruz Bay grill rub all over it. (No, he did not eat it all!):

<a href="http://www.flickr.com/photos/28539958@N00/870236572/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1093/870 ... b704c9.jpg" width="500" height="375" alt="cote de bouef"></a>

good looking stuff! did you say linner on purpose? we say that all the time

mbw1024 wrote:good looking stuff! did you say linner on purpose? we say that all the time

Yup, I did. We call Sunday meals "linner" because we only eat once, around 1-2 PM. So it is lunch and dinner both.

Come on..... I know people are cooking around here! Hopefully I did Liamsaunt's dish proud. And I will tell you this is EASY and DELISH! Try it!

That looks great, MBW! I will have to try it too! I think liamsaunt should be proud

Looking good, MaryBeth!

I haven't been doing much islandy cooking lately, though I made something the other day that would work--it's just grilled sausages, red onions, and peppers, tossed in a black olive vinagrette (kalamata olives, garlic, olive oil, balsamic vinegar, parsely) with fresh peaches, topped with pecorino shavings. It's a Chris Schlessinger recipe. Photo:

<a href="http://www.flickr.com/photos/28539958@N00/968612195/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1321/968 ... 31ed47.jpg" width="500" height="375" alt="grilled sausage and peaches"></a>

Because it's five o'clock somewhere (here):

<a href="http://www.flickr.com/photos/28539958@N00/1000272719/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1223/100 ... fbaa68.jpg" width="500" height="375" alt="raspberry margarita"></a>

I just made this drink up. It's a raspberry "margarita": 1 1/2 ounces silver tequila, 1/2 ounce cointreau, 1/2 ounce framboise, juice of one lime, over crushed ice in a glass rimmed with lemon sugar, raspberries, a slice of lime, and blue plastic mermaid (if available).

TGIF, everyone!

Score another success for liamsaunt's scampi....made it tonight and it was a BIG hit! (My husband isn't even a huge shrimp fan, and he *loved* it.)

We ate it too fast for pics, though!

Steak with Chimichurri sauce





Cruz Bay Grill Rub Bread

Dang that all looks good!

I forgot to take pics but I made ribeyes one the grill with some of the BVI Caribbean Seasoning (bought from Ruth) and a tad of olive oil on them just before putting them on the pit.

Also did asparagus, forgot the official name of what it's called when you do this, but I put them in biling water for a few minutes then right into a bowl of ice.

SO made mushrooms au marchand or something - he made a tiny bit of roux and red wine - they were good!

I know it's not as fancy as the stuff you guys do, but I am learning

Jan!!! When are you gonna do that cookbook????

nothintolose

p.s. I think now when you post pics, you need to post detailed recipes