The Official OT Food Porn

Coden · Post by **Coden** » Sun Jan 20, 2008 1:43 pm

Thank you, liamsaunt. I've copied both to my recipe file.

liamsaunt · Post by **liamsaunt** » Sun Jan 20, 2008 7:43 pm

Football food!

We started out pre-game with some fish chowder (photo going on the soup thread).

Then, we had sandwiches. This sandwich weighed 5 lbs:

<a href="http://www.flickr.com/photos/28539958@N00/2207868812/" title="meatwich whole by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2097/220 ... 19e162.jpg" width="500" height="475" alt="meatwich whole"></a>

Here is part of it sliced up:

<a href="http://www.flickr.com/photos/28539958@N00/2207868528/" title="meatwich by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2014/220 ... 0574df.jpg" width="500" height="441" alt="meatwich"></a>

I also made a veggie sandwich, it was only 4.5 lbs

:

<a href="http://www.flickr.com/photos/28539958@N00/2207868040/" title="veggiewich whole by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2114/220 ... 675c69.jpg" width="500" height="415" alt="veggiewich whole"></a>

part of it sliced:

<a href="http://www.flickr.com/photos/28539958@N00/2207867882/" title="veggiewich by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2193/220 ... a338f9.jpg" width="500" height="483" alt="veggiewich"></a>

One of the big plates of sandwiches going downstairs:

<a href="http://www.flickr.com/photos/28539958@N00/2207868228/" title="sandwich platter by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2007/220 ... c54ef1.jpg" width="500" height="414" alt="sandwich platter"></a>

Xislandgirl · Post by **Xislandgirl** » Sun Jan 20, 2008 8:50 pm

Those sandwiches look amazing. I would love to know what is on the veggie.

nothintolose · Post by **nothintolose** » Mon Jan 21, 2008 2:24 am

The first one almost looks like a muffelatta

Coden · Post by **Coden** » Mon Jan 21, 2008 6:39 am

It sure does look like a muffelatta = YUM!!!!

liamsaunt · Post by **liamsaunt** » Mon Jan 21, 2008 9:34 am

I'm not sure what is on a muffaletta, but that meat sandwich is just called "football meatwich" in my house. It has a layer of chopped pepperoncini and cherry peppers, then shredded lettuce, sliced tomatoes, and then the meats, which are mortadella, salami, capicola (both sweet and hot). Then a layer of provolone cheese, and lots of dressing--oil, vinegar, herbs etc.

The vegetable sandwich has layers of grilled eggplant, grilled zucchini, and roasted peppers, topped with fresh mozzarella cheese. Both the top and bottom crust have pesto sauce on them. Both sandwiches were pressed for a couple of hours before slicing.

sailorgirl · Post by **sailorgirl** » Mon Jan 21, 2008 10:47 am

Muffulatta has an olive salad spead on it and Im not sure if you put lettuce or tomatoes, but our Nawlin's folks can tell you better.

RickG · Post by **RickG** » Tue Jan 22, 2008 10:05 am

Czech food porn:

Budejovicky Brewers Gulash with Wheat Dumplings and Bacon Dumplings:

Chicken with Bleu Cheese and Czech Potato Pancakes and Red Cabbage

Sauteed Carp with Herb Butter and Boiled Potatoes

Pork Gulash with Mushrooms and Wheat Dumplings

Only 4 pounds heavier after eating like this 2 meals a day for 10 days. Sweet Christine came away unscathed. By the way, the gulash ran 79kr (4.39 $US) per serving. Carp was more like 129kr (7.20 $US) per serving.

Cheers, RickG

waterguy · Post by **waterguy** » Tue Jan 22, 2008 10:18 am

Looks like they eating was as good as the drinking

Kentuckygirl · Post by **Kentuckygirl** » Thu Jan 24, 2008 5:25 pm

That Czech food looks great Rick!
Here is our pre-dinner tonight. I will post dinner later.

mbw1024 · Post by **mbw1024** » Fri Jan 25, 2008 7:21 pm

tonight's dinner.
I called it Cruz Bay Cod. I used CBGR and pan searing flour to coat it, browned it in a cast iron skillet and then kept it warm in the oven while I made the sauce - Champagne Caper Sauce. It was really good.

liamsaunt · Post by **liamsaunt** » Sat Jan 26, 2008 9:28 am

OK MaryBeth, I NEED that recipe. I am making cod tonight. The kiddos are going to be here and I was planning on making fish and chips for everyone, but that sauce has me drooling! Please post!

mbw1024 · Post by **mbw1024** » Sat Jan 26, 2008 9:37 am

ok this is what I did to the best of my memory!

Like I said I coated the fish in pan searing flour and a few scoops of CBGR. I shook the fish in a plastic bag then cooked it in a cast iron skillet in a little olive oil. When I took the fish from the pan I kept it warm in the oven.

Then to the skillet I added about a cup of Champagne to deglaze. To that I added one garlic clove minced and a shallot sliced. When that was softened I added about a cup of vegetable stock I had in the fridge. Then I added the zest and juice of one lemon and about a Tablespoon of capers, maybe a little more because I like them. I let it cook down then I added cracked black pepper and a few tablespoons of butter, stirred it well and poured it over the fish.

I didn't add any salt at all because to me the CBGR can seem a little salty as well as the stock. I only had 2 pieces of fish so you may have to adjust. I had left over sauce that I poured over egg noodles. Tasty!

liamsaunt · Post by **liamsaunt** » Sat Jan 26, 2008 11:10 am

YUM. Thanks! If I don't make it today I will be making it very soon.

Xislandgirl · Post by **Xislandgirl** » Sat Jan 26, 2008 4:05 pm

Ok, here are a few of mine. I am always so intimidated but here goes

Petso crusted turkey cutlet with white bean and broccoli and sundried tomato couscous

Oatmeal, brown sugar, banana bread

and finally what I made today. 4 onion soup with goat cheese crustini with scallions

usvi-on-line

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The Official OT Food Porn