USVI-On-Line

MaryBeth, the recipe was in the Boston Globe. Here is a link to the story and recipes:

http://www.boston.com/lifestyle/food/ar ... _gai_yang/

PaGirl, not really a recipe. Here is what I do. I use two sticks of unsalted softened butter, and grind it up in the food processor with the flavorings until just combined then scrape onto plastic wrap and roll into a log and freeze.

cilantro chile: handful cilantro, one red or green chile pepper (seeded or not), juice of one lime, salt and pepper to taste.

lemon basil: handful basil, juice of one lemon, one clove garlic, salt and pepper to taste.

For the pesto, olive, and blue cheese butters, I add about 1/3-1/2 cup of each to the butter then season with salt and pepper to taste. I sometimes add a little hot sauce to the blue cheese butter. Each butter log should net you around 20 servings.

Thank you for posting the butter recipes. I think I will make some for the trip. Your food pictures always look so yummy. Laura

liamsaunt wrote:I won't eat octopus

You are missing out! There is a lot of it here, we eat a lot of it, and it is really, really good. That dish was amazing though, the char grilled crispy tentacles... yum! The larger parts were like eating a lobster. I have actually caught and eaten them with a friend off of Elba - that was fun. I didn't know how to properly "kill" mine and by the time I got back to the boat it was twisted all over my arm...

Anthony wrote:Here is a new review of a great restaurant in Florence, with pics:

http://www.florence-on-line.com/food-dr ... itore.html

Anthony - I will take one of everything please. Oh, maybe two of the creme brulee.

I'll be going through cooking withdrawal for the next couple of weeks and I can't wait to put the new kitchen to the test! Sorry, I guess this isn't strictly food porn ....



pmk

Maybe we should do a kitchen porn thread!

I would NOT be able to particpate in that thread, PAGirl! John and I refer to our kitchen as "The Closet of Doom."

liamsaunt wrote:I would NOT be able to particpate in that thread, PAGirl! John and I refer to our kitchen as "The Closet of Doom."

Which makes your cooking even more amazing. Is it a one-butt? That is our term for our tiny, tiny, dollhouse kitchen at our cottage. My cabinets are 9 inches deep.

I'm In the same boat I kick myself all the time when we put the addition on I didn't expand the kitchen

[quote="PA Is it a one-butt? That is our term for our tiny, tiny, dollhouse kitchen at our cottage. My cabinets are 9 inches deep.[/quote]

That is hilarious. I can snugly fit up to four people in the kitchen with me but everyone has to stand in their assigned space and move when I tell them to.

It would not be practical from a resale perspective to install the kind of kitchen I would like to have in the house we are currently in. Next house!

Somehow we're surviving the remodel by camping in our living room.





pmk

pmk - oh my word...that is the way I like to rough it!!

You know...if you go to the library and get some of the Blue Planet movies, you could have destination camping and cooking.

Good luck on the red0!

Thanks for the tip, Coden. Luckily, with Sr. Hornitos around, there's always plenty of entertainment!

pmk

The kitchen renovation is coming along nicely and it's great to have at least the ovens online (still no diswasher or sink, but you can't have everything!).

Here are a couple of pictures of the first meal: rotisserie chicken in the main oven and scalloped potatoes in the speed oven.





pmk

Haven't posted here lately; not a lot of cooking going on, I guess.

Neighbor caught some Stripers off the cape -


Made a few changes (aka - didn't feel like going to the store) to Ming Tsai's Yuzu Rice Salad


Wine by BIL -