USVI-On-Line

RickG wrote:Nice MB, I'm a pig for custard.

Tomato bread is another good idea.

We are going to start doing a good bit of drying too. Packing them in olive oil means they are ready for my salads and pizzas all year.

Cheers, RickG

they would also make nice gifts for your forum friends

holy kitchen faux pas just now! had my food processor loaded up to make hummus for tomorrow's tail gate. hit pulse and it just made this weird noise and didn't move. hit it again. same deal. look over on my drain board and there's the BLADE! D'OH! had to dump the whole mess out in to a bowl. I think it turned out ok though! Whew!

Last night made the Rosemary Flank steak with these. Very good!


And here's the dish I posted the recipe for a few days ago.

Yum MB - it all looks great.

Here's some Mussels Fra Diavolo with Linguine

Hi All. It's Christine, the mother of the 12+ tomato plants. This afternoon, we made up a batch of homemade salsa and also canned a batch of home grown jalapeno spears. For dinner, caprese salad (never get tired of it) and a batch of homemade tomato sauce with Early Girls & Viva's. Penne pasta is cooking and the sauce is simmering. Dinner soon come!

The best part of the day was hanging out and cooking with my lover!

Cheers,
Christine

Don't forget the tasty roasted jalapenos with swiss cheese and bacon!

Cheers, RickG

RickG wrote:Don't forget the tasty roasted jalapenos with swiss cheese and bacon!

Cheers, RickG

Ok, that did it! Send some this way, please!!

Here is some of the stuff I cooked last week:

Arugula salad with grilled portobello mushrooms and riobiola cheese wrapped in mortadella:

<a href="http://www.flickr.com/photos/28539958@N00/2691780635/" title="portobello salad by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3267/269 ... ea91d8.jpg" width="500" height="375" alt="portobello salad"></a>


another salad, this one with nectarines and goat cheese croutons:

<a href="http://www.flickr.com/photos/28539958@N00/2694861247/" title="nectarine goat cheese salad by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3095/269 ... b6f220.jpg" width="500" height="373" alt="nectarine goat cheese salad"></a>

sweetcorn chowder:

<a href="http://www.flickr.com/photos/28539958@N00/2698481156/" title="corn and bacon chowder by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3010/269 ... 7d5c86.jpg" width="500" height="375" alt="corn and bacon chowder"></a>


pasta with uncooked tomato sauce:

<a href="http://www.flickr.com/photos/28539958@N00/2700395843/" title="pasta fresca july by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3217/270 ... d51744.jpg" width="500" height="336" alt="pasta fresca july"></a>


grilled striped bass (finally in season!)

<a href="http://www.flickr.com/photos/28539958@N00/2702118607/" title="striped bass with asparagus by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3206/270 ... e1346d.jpg" width="500" height="375" alt="striped bass with asparagus"></a>


blueberry pancakes with blueberry syrup:

<a href="http://www.flickr.com/photos/28539958@N00/2704078454/" title="blueberry pancakes with blueberry syrup by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3172/270 ... f007fd.jpg" width="500" height="375" alt="blueberry pancakes with blueberry syrup"></a>


tomato salad:

<a href="http://www.flickr.com/photos/28539958@N00/2708445576/" title="mario caprese veggies by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3063/270 ... c643a2.jpg" width="500" height="375" alt="mario caprese veggies"></a>


tomato salad topped with grilled striped bass, jumbo sea scallops, and littlenecks:

<a href="http://www.flickr.com/photos/28539958@N00/2707626921/" title="mario caprese by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3125/270 ... a0106e.jpg" width="500" height="374" alt="mario caprese"></a>

Liamsaunt,
What other ingredients are in your tomato salad?
Jamestown

Hi Jamestown,

The ingredients are tomatoes, nicoise oilves, kalamata olives, basil, salt, pepper, olive oil, and grilled red onions.

I'm posting these pix for BOATSRUS, along with her commentary. This recipe started out on the regular forum under the Rum Cream thread. What on Earth could be better than peaches, chocolate & rum???

My first attempt at food porn... complete with food critics wearing their Island Dog collars from STJ Spice....the first one is soakin' up some Cruzan and brown sugar (I took a slice of lemon and ran it over the cut part to keep them from turning brown...

It's pretty simple... I'm not one to measure... couple of glubs of cruzan and a handful of brown sugar.. rub the cut side with a slice of lemon and mix the sugar and rum and soak them skin side down... I stuck a skewer through them and grilled skin side down till they get a good mark on them.. then flip and add a glob of dark chocolate.. I used Fresh Markets Dark Chocolate sauce, but you could use a piece or two of Dove Dark Chocolate...let it melt, then Viola!!.. pour the rum cream over and slurp it up.

I think I might go ahead and get some ready for tonight... an 8 hour soak in rum.. ..yummm!

Thanks Boats! I'm for sure making these tonight!!

You need to submit this to Villa Vittles on On-St.John! So easy to make and apparently soooo yummy!

what beautiful dogs !

peaches look great, too

yum, peaches....I bought three today and now I think I know what I am going to do with them.

no pictures but I used this on pork tenderloin last night and it was delicious.

http://www.epicurious.com/recipes/food/ ... ERS-234837

I don't feel I have been making anything too exciting lately but I was happy with this dish. I got some of those long peppers (Cubanelles?) and cut them open length wise and used them as boats. Stuffed them with a mix of hot sausage, onions, garlic, baby spincah, ricotta cheese and chopped tomatoes. Topped them with some really crunchy bread crumbs and baked them in the oven. Served with the wedge salad and a little dish of pastina on the side. Really good dinner