USVI-On-Line

Elizabeth - for someone that claims to be a beginner I must say your results look fantastic!

Thanks Augie - I am a quick learner. I did have to call my friend and ask how to hard boil eggs yesterday She said, for someone that is sending her pics like that last one, how do I NOT know how to hard boil eggs???

Elizabeth

p.s. I got all the stuff to make your salsa yesterday. If the avocados are ready, I might do it tonight.

Elizabeth, Save some for us!

nothintolose wrote:I did have to call my friend and ask how to hard boil eggs yesterday

Oh Elizabeth! I forgot to send you my "how to boil water" recipe!! Should I post it? LMAO!!

Hahaha CaliforniaGirl!!!! You are way too funny

My mom is in shock after having to explain to me how to work the salad spinner a few years ago!

Tonight it was redfish that my dad caught (I couldn't wake up to go) cooked on the pit. I got him to filet them so the scales were on one side and did a foil tray and put them on the pit and basted them with butter. Once they were done, we just took a spatula and slide the fish right off the scales. Redfish is a VERY mild fish that is very popular in restaurants around here.

We used the remaining of Liamsaunt's Devilled Shallot Butter recipe for the sauce. I added a little more butter to make it last, and Jerry (SO) poured too much of the butter on our plates. We did not eat all of that butter

Redfish is really good but it has NEVER tasted as good as it did with Liamsaunt's Devilled Shallot Butter!!!!

Because of all the butter on the plate, I had to put my sides on a separate plate (one day I will get more attractive plates). The rice was Uncle Ben's in a bag (just quick and easy), and the other is Augie's Avocado/Mango/Papaya/Kiwi/Pineapple Salsa.


Augie - Jerry LOVED it!!! I thought it was delicious too, but he REALLY loved it! Thanks for the recipe.

I can't thank you all enough for inspiring me to want to start cooking. I have been having a blast with it!!!

nothintolose

YUM! You are turning into quie the cook!

Liamsaunt - it is strictly, you guys give me GREAT directions (and pics here) to follow. I am REALLY good at following instructions.

I hope to one day be as creative as you guys!

Thanks again to all of my teachers!!!

Elizabeth, I can't wait for dinner tonight!!!!!

OK so here are a couple of pics from dinner tonight!

We had fresh caught trout and black drum with Liamsaunt's deviled shallot butter sauce and coconut sticky rice recipes, Augie's avocado/fruit salsa and shrimp marinated in Cruz Bay Grill Rub citrus marinade.



For dessert, we had Waterguy's key-lime pie!


Looks good huh! I even helped!!!!!

Looks great! You guys are eating good these days. That deviled shallot butter looks delish. Could you post the recipe?

Yum! Where's the pie recipe? Key Lime Pie is my favorite!

Here is last night. Cocktail (please excuse the mess in the background, I am a messy cook):

<a href="http://www.flickr.com/photos/28539958@N00/1428216772/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1065/142 ... d004f6.jpg" width="500" height="375" alt="moonraker"></a>

The giant piece of tuna we bought, it weighed two pounds (we thought we were having people over):

<a href="http://www.flickr.com/photos/28539958@N00/1428217036/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1337/142 ... 1887c5.jpg" width="500" height="375" alt="tunathick"></a>

No guests after all, so here is the piece I cooked last night, out of the ponzu marinade and crusted in coriander and peppercorns:

<a href="http://www.flickr.com/photos/28539958@N00/1428217540/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1186/142 ... 015ea2.jpg" width="500" height="375" alt="spice crusted tuna"></a>

And plated, with sushi rice-sesame balls, with ponzu-ginger sauce for dipping, and sugar snaps in roasted sesame oil:

<a href="http://www.flickr.com/photos/28539958@N00/1427338073/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1183/142 ... 1f3ed1.jpg" width="500" height="375" alt="tuna and snap ppeas"></a>

The sauce on the tuna is from this month's food and wine, it is a mix of fish sauce, chilis, lemongrass, and sesame oil. It was really good.

Liamsaunt!!! That looks delicious!!! You never cease to make me hungry no matter what time it is!

Key-Lime Pie

Recipe by Waterguy

1 large container of cool whip
1 can sweetened condensed milk
1/2 cup key lime juice
1 prepared graham cracker crust

Mix condensed milk and lime juice then fold it into the cool whip put into crust and chill for at least 1 hour.

Deviled Shallot Butter

Recipe by Liamsaunt

2 shallots, very finely minced
6 tbsp butter
2 tsp. dried mustard
1 tsp. hot sauce, or to taste
1 tbsp. lemon juice
1/2 tsp red pepper flakes
salt to taste (you may not need any)

Sauté the shallots in the butter over medium-low heat until softened but not browned. Stir in all remaining ingredients and serve over fish.