USVI-On-Line

RickG wrote:After Jazz Fest with the forum gang we've been dying for some chargrilled oysters. We grew up on the Chesapeake Bay, where if someone offers you cooked oysters you say "Wha's wrong with 'em ya hadda cook 'em?"

As a girl who grew up in the tiny town of Urbanna, Va better known as the home of the Annual Urbanna Oyster Fest for over 30 years and counting, I have to say you are right on both counts. Diehards would make fun of you for cooking them and nothing beats a roasted oyster (esp. in the late Fall)!

Its no Jazz Fest but watching my tiny hometown (pop.600 or so) swell to over 10,000 party fools is quite a good time. Big boatie crowd ... good times good times

Last nights CBGR Flank steak

I got this simple recipe from my friend Joeann from Louisiana. You can use up any Coco Lopez left over from painkillers.

Bake a white or butter cake. A mix is fine. Cool it and then break up about one third of it into a large pretty glass bowl.

Mix together the following:
One large container of whipped topping
One pint sour cream
One can cream of coconut (such as Coco Lopez)
One small pkg flaked coconut

Layer one third of the cream mixture on top of the crumbled cake. Add two more layers of cake and cream mixture. You may also layer fresh fruit or jam if you like, but I like it with just toasted sliced almonds on top. Refridgerate for at least 24 hours. Serve from the bowl. It is good for those who prefer less sweet desserts.

CG~
I never thought of that! You are so right, and it would be even easier if you bought the Angel food cake.

A while back I was looking for puff pastry ideas for my Mother's Day brunch. Couldn't find anything that thrilled me so I made up my own thing. I rolled out the dough and made a savory struedel like thing. It was filled with scrambled eggs, ham and gruyere. It was yummy!

Looks good

That looks delicious !

oops! meant to post the pic of the filling. sea salt and garlic pepper on top!

Oh Man that looks good. Nothing like breakfast food you can eat with your hands!

Whats the deal with flank steak? has to be well marinated to be tender, no?
do not care for chewy meat...

flank steak sliced thin and in the right direction was delish! no problems. I marinated for about 4 hours.

Mother's Day dinner that my daughter made last night. Her first time ever cooking shrimp and they were perfect. Jumbo shrimp stuffed with King Crab leg/cream cheese mixture... Yukon Gold and carrot mash. Roasted asparagus....

Our dinner tonight was flat-iron steak marinated in Cruz Bay Grill Rub with corn pudding and asparagus. See my new stash of grill rub? It was part of my Mother's Day present. Thanks to bayer and St. John Ruth, now I don't have to ration my supply.



Ruth - If you read this, I am working on my pottery- making skills.

OK, I know,on this great food porn site, I'm embarrassed to say my one minor contribution is crackers. World Market, Everyting Flatbread Crackers, made in Oakland, CA. These crackers are the bomb, nicely seeded, great taste, go with everything! My S/O was a chef/now director of military installation officers club. 30 years experience in food industry. He loves to prepare, I love to sample and clean up - only fair! Anyway, my first contribution to the food porn is flatbread crackers - we all have to start somewhere! P.S. LiamsAunt, you're recipes are amazing. I so enjoy reading your food porn! Maybe I can move through crackers and actually make something to go with them!

Jan