USVI-On-Line

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

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>

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

The first one almost looks like a muffelatta

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

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.

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.

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

Looks like they eating was as good as the drinking

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

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.

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!

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!

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

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