USVI-On-Line

That Blanchard's salad got a big thumbs up in this house tonight!

Chocolate fair photos: http://www.florence-on-line.com/exhibit ... -2010.html

I don't see any chocolate covered waffles there

A cooking day today for sure.

Lemon Orzo Chicken Soup
[img]<a%20href="http://www.flickr.com/photos/89321198@N ... 0soup"></a>[/img]

Beer braised short ribs
[img]<a%20href="http://www.flickr.com/photos/89321198@N ... 0ribs"></a>[/img]

Mary Beth - both of those look wonderful. What makes the broth white on the soup?

Coden wrote:Mary Beth - both of those look wonderful. What makes the broth white on the soup?

an egg and lemon emulsion. it's really good. I printed the recipe from a blog but now I can't find it. I will though and share it here.

FYI I threw in a half jar of pickled jalapenos to the ribs. Just tasted the sauce - who wah that's a kick!

egg and lemon emulsion...yum!

Those ribs look like they will fall apart. Makes my mouth water!

found it. couple of things I changed. I had no dill so I used a greek seasoning mix instead. dill would be great but since we have 15 inches of snow I didn't go get it. instead of salt and pepper I added lemon pepper seasoning at the end. i didn't shred carrots I diced and I added celery as well.
I poached my chicken in a wheat beer before making the soup.
Really good. for me it could use even more lemon but that's to taste. I added zest to my broth as well.

http://www.recipegirl.com/2008/10/14/gr ... cken-soup/

I Love a cook who improvises. That is how I cook most days. I'll look it up and give it a whirl.

Thanks and be careful out there in the snow.

We had grouper this afternoon. Grouper is NEVER available up here, or so I thought. My sister brought it over from Jasper White's new seafood store in Hingham. They told her they would get whatever we want for fish in special, yeah! So, I seared it and made a black bean-mango salsa, stuck it on some tostones for extra crunch, and made a coconut-cilantro rice to go with.


<a href="http://www.flickr.com/photos/28539958@N00/4339164762/" title="grouper by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2765/433 ... 53089f.jpg" width="500" height="375" alt="grouper"></a>

Becky, do you make your own tostones? If not, what section at the market would have them?

Margo, those tostones are Goya brand--they are in the freezer section. I did make them from scratch once but they came out too stiff, so now I just use the Goya ones.

frozen tostones?? are they good?? where do you buy them?

I've made them, and they've come out great, but it's a three step process and a bit of pain.

Maryanne, they are right in the freezer section of all the grocery stores around here--Shaws, Roche Brothers, etc. They require that you soak them in salt water, then drain and fry them. I guess they are probably not as good as ones from scratch, but they worked well enough for me. I was looking for something a little bland and very crunchy.

Here's a picture from last night, platter of shrimp with linguini. I am pretty sure that I still have garlic coming out of my pores this morning.


<a href="http://www.flickr.com/photos/28539958@N00/4345313660/" title="shrimp scampi by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4039/434 ... bf86cf.jpg" width="500" height="421" alt="shrimp scampi"></a>

I always order my shrimp scampi with xtra garlic! s'good for you!