USVI-On-Line

I also like to peel and slice the sweet potatoes into long spears. Then I coat a cookie sheet with olive oil, kosher salt, and fresh pepper, then roast the spears. My husband does NOT like sweet potatoes (esp. mashed) and he loves these....

YES! This is what I was looking for without know what I needed.

I am curious to taste the marinade once I cook it down. I don't know quite what to expect in terms of sweetness. (new recipe)

Liamsaunt, I am definately going to roast them. I will use the curry.

I am actually not a pork fan (unless the pig comes in the smoked, ham, rib, or bacon form) as it wasn't something we ate growing up. (Grandpa was a beef/chicken farmer) Hubs and son love pork so I decided to do something special for himthem tonight.

If I can keep the vultures away long enough, I will take pics and report on the results.

Along the STJ Spice thread, I did sweet potato fries a while back using grill and jerk rub as seasoning and they were a hit.

I added the rutabaga to the try list. We are bombarded with veggies in the summer. Everyone, except us, has huge gardens. Which is great but the variety and strangeness (because I haven't tried to cook some of the things) intimidates me sometimes.

I wish I had someone to give me veggies! Have you seen the price of a pepper lately - sheesh!

Peppers are nuts here too, I paid $4.25 per pound for red and yellow peppers on Wednesday.

My aunt has a huge garden and has been know to swing by our house in the middle of the night and deposit baskets of stuff right outside the door. Hubs leaves for work when it is still dark out and has tripped over veggies more than once.

We are thankful for it but sometimes it becomes overwhelming. We ate so much tomato salad last year, we broke out in rashes.

Country folk are driven to grow too much, it is inbred into us.

cooking for a crowd today so I made 2 trays of these lasagna rolls and a portobello mushroom lasagna. I couldn't fit 2 rolls in the pan so I baked them last night. Pretty darn tasty although I over cheesed these 2


recipe here
http://www.foodnetwork.com/food/recipes ... 33,00.html

mbw1024 wrote:cooking for a crowd today so I made 2 trays of these lasagna rolls and a portobello mushroom lasagna. I couldn't fit 2 rolls in the pan so I baked them last night. Pretty darn tasty although I over cheesed these 2


recipe here
http://www.foodnetwork.com/food/recipes ... 33,00.html

Looks yummy... My Mom always makes her lasanga in rolls, she says it makes a ncier presentation on the plate.

Weekends go by too fast.

I made the North African Beef Stew for company this weekend - they loved it!

Tonight was Pork Roast with Pineapple Sauce, Coconut Sticky Rice (Yum and easy) and green beans.



Question - now that I have a 3lb bag of Jasmine rice (minus 1 cup), what do I do with it?

Jaysedee, can you share the pineapple sauce recipe, please? It looks really tasty.

liamsaunt wrote:Jaysedee, can you share the pineapple sauce recipe, please? It looks really tasty.

Here you go -

1 (20oz) can crushed pineapple (don’t drain)
2 TBS Brown Sugar
1 clove garlic minced
1 tsp ground cloves
1 tsp ground ginger
2 tsp cornstarch
couple of shakes of salt and pepper

Mix all ingredients in a saucepan; cook slowly until it thickens.
I basted the pork roast about every 10 minutes for the last 1/2 hour or so, then spooned the remainder on top.

It was pretty tasty and went well with the coconut sticky rice .

I think I'll call it my Pina Colada Pork Roast dinner - maybe add a bit or rum to the sauce next time

Liamsaunt's roasted sweets with curry seasoning was perfect with the grill pork loin Friday night. There wasn't a bite of anything left over.

I wanted to take a picture (it would have made for excellent meat porn) but hubs thought I was crazy and refused to wait for me to run for the camera.

Thanks, that sounds really good. I'm making swordfish tonight, and might make that sauce to go with.

Marybeth, I am making crespelle tomorrow inspired by your lasagna rollups.

Here is some stuff from the weekend (not all from the same meal!):

calamari:

<a href="http://www.flickr.com/photos/28539958@N00/2392907208/" title="shack calamari by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2168/239 ... 761532.jpg" width="500" height="375" alt="shack calamari"></a>

pineaple salsa:

<a href="http://www.flickr.com/photos/28539958@N00/2392908212/" title="swordfish salsa by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3275/239 ... 550db8.jpg" width="500" height="375" alt="swordfish salsa"></a>

spaghetti marinara:

<a href="http://www.flickr.com/photos/28539958@N00/2393138851/" title="spaghetti by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3274/239 ... 273561.jpg" width="500" height="375" alt="spaghetti"></a>

meatballs and sausage for a crowd:

<a href="http://www.flickr.com/photos/28539958@N00/2393969732/" title="meatballs and sausage by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3008/239 ... 35ea8c.jpg" width="500" height="375" alt="meatballs and sausage"></a>

Your calimari look awesome.

Might inpire me to get a deep fryer.

Shark and Bake:

<a href="http://www.flickr.com/photos/28539958@N00/2398550104/" title="shark and bake by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2356/239 ... b8416d.jpg" width="500" height="375" alt="shark and bake"></a>