USVI-On-Line

Elizabeth, reading the recipe for the devilled shallot butter, I just realized that I accidentally left out one of the ingredients! I also add 2 tsp. dried mustard to the butter. Now you will have to make it again and see which way you like it better!

Thanks for the recipe. I thought it would be simple. I guess the dried mustard would make it "devilish" . I'll try both ways when I make the right thing to go with it. I have some dried mustard in the pantry.

Liamsaunt,

Do you add it when you are doing the butter and shallots or at then end when you add the other stuff?

Also, I had to use green onions yesterday because there were no shallots available. Still came out good.

You should try it without the dry mustard as well and see if you like it too

Next time we have fish, I will use the mustard. I thought yours looked a bit different than mine

Also edited the recipe so that it includes the mustard but didn't know when you add it - will edit it when I hear from you.

this morning's breakfast. An easy thing to do at your villa before heading out for a beach day.
Whole wheat tortillas spread with black bean dip, scrambled eggs with green onion and cheddar topped with salsa and sour cream. Wrap, eat, beach

Yum Mary Beth - that looks good!!!

Very yummy looking, MaryBeth!

Elizabeth, add the mustard at the end with all the other stuff! So sorry on that. I made the shallot butter sauce today for the leftover tuna from yesterday:

tuna with devilled shallot butter--with mustard!:

<a href="http://www.flickr.com/photos/28539958@N00/1430061122/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1090/143 ... 2caae8.jpg" width="450" height="500" alt="tuna cropped with shallot butter"></a>

I also made a salmon with pears and rosemary. I meant to add a maple glaze, but frankly, I forgot!

<a href="http://www.flickr.com/photos/28539958@N00/1430014104/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1191/143 ... 9d202d.jpg" width="500" height="375" alt="salmon forgot the glaze"></a>

what else can I use that butter on? YUM!

Guess where we are?

I have to admit to being not much of a big fish eater. I do eat fish on occassion, but not often.

Liamsaunt may just have put me in the mood to try some. All looks great and presentation looks perfect.

mbw1024 wrote:what else can I use that butter on? YUM!

I was wondering the same thing. I love butter, no margerine for me. Hubby Gary does not like fish like I do. We for the most part have very different palates. Some how it works out.

I was actually thinking the same thing about that butter earlier. I think it would definitely be good on shrimp and probably steak too. Jeez, it would be good plain!

Keep in mind, I haven't tried it with the mustard yet. Liamsaunt, you have to humor me and try it without the mustard on a very mild fish and let me know what you think.

Don't know when we will have fish next, don't think they are going this week. May do tuna again though. I loved the chimichurri recipe on the tuna as well so then I would be torn.

Liamsaunt - I forgot to tell you I made the Chris Slessinger sausage dish you sent me the recipe for and it came out AWESOME!!! Thank you!!!! Thank you once again!

Oh, and I added two chicken breasts, I left out the third cuz it would have been too much.

Gonna post the recipe as I got it from Liamsaunt:

Sausage, Chicken, Peppers etc. on the Grill

Recipe from Chris Schlessinger’s "Let The Flames Begin"

1/3 cup olive oil
1/4 cup balsamic
1 tsp. minced garlic
1/4 cup pitted and chopped Kalamata olives
salt and pepper to taste

2 ripe yet firm peaches, pitted and thickly sliced
1 cup flat parsley leaves, chopped
2 lbs. boneless skinless chicken breast
1 lb. hot Italian sausage
2 red bell peppers, halved and seeded
1 red onion, peeled and thickly sliced
1/4 cup vegetable oil
1/2 lb. thinly shave pecorino Romano cheese

Whisk together the olive oil, garlic, balsamic, black olives, salt and pepper. Set aside.

Season the chicken with salt and pepper and grill until opaque--about 7 minutes per side.

Coat the peppers and onions with some of the vegetable oil and then grill until well browned, about 3 minutes/side

Tonight's dinner...

Carne Asada Tacos (made with pre-marinaded Carne Asada from Trader Joes), refried beans, Spanish rice, guacamole and salsa.

Ron, one of the great things is about living in Los Angeles is the chains of Mexican markets. Even the small independants have butchers behind the meet counter. Somewhat now lost in the American Supermarket.

If you have one in your area go in and as for carne asada preparada. They will mix it up right there. This was our tailgate menu this past weekend. The markets have some great stuff. Trader Joes good, the store bought is great.

So look around your area for one of those Mexican markets and carniceria.

Ron, that looks awesome! I meant to tell you on another thread that your barbeque looked amazing too. The chicken looked so moist and juicy. I know better than to ask a competition man for his recipes, so I will just tell you I thought it looked delicious.