USVI-On-Line

canucknyc, that tart looks AMAZING. I can't do desserts, they always fail on me! I can't make crust, or dough of any kind.

I love to see other peoples market photos too. YUM!

tonight's dinner was a BLT Bread Salad and a Cruz Bay Sirlion. I took the cripsy end of the steak so it was a little more done than I like but still good!

pjayer wrote:Canucknyc, what kind of crust did you use for your tart? Will you share your recipe? It looks delicious.

The crust is crushed ginger snaps, mixed with a bit of melted butter. Just press into the bottom and up the sides of a 9" tart pan. Bake at 350 for 8 minutes, then let cool completely.

Top with 8 oz mascarpone, 6 oz cream cheese, 1/4 cup sour cream, 1/4 cup sugar, 1 tsp grated lemon peel, 1/4 tsp vanilla extract. Spread onto crust, cover and refrigerate from 2 hours to 1 day.

Overlap thin slices of nectarine to cover. Spread 1/4 cup of warmed peach jam over the nectarines. Optional: sprinkle on 2 tbsp minced crystallized ginger.

Some recent stuff. Striped bass chowder:

<a href="http://www.flickr.com/photos/28539958@N00/2712578846/" title="striped bass chowder by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3026/271 ... 3089f8.jpg" width="500" height="326" alt="striped bass chowder"></a>

Striped bass again, in the Cruz Bay grill rub marinade recipe:

<a href="http://www.flickr.com/photos/28539958@N00/2751406288/" title="cruz bay striped bass by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3185/275 ... fcf2e2.jpg" width="500" height="368" alt="cruz bay striped bass"></a>


tomato salad:

<a href="http://www.flickr.com/photos/28539958@N00/2751406676/" title="tomatoes with siena cheese by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3017/275 ... 633031.jpg" width="384" height="500" alt="tomatoes with siena cheese"></a>

My weekend food pics didn't turn out (it got too dark outside) but here is a booze porn pic of a layered rum punch I made for cocktail hour.

I waited too long to take the picture and the layers had already started to blend together. When first assembled, there are 4 layers, 5 if the limes behave themselves (they didn't) and stay horizontal.

From the bottom up –
1. grenadine (which I detest but it provides good color)
2. mango/orange juice blend
3. pineapple juice
4. sliced limes and ice
5. rum

PA Girl - Looks great! What is your recipe?

DELETED

I do it by ratio as I sometimes use different size pitchers.

In that particular pitcher I used:

• 3 oz orange mange juice. I used Bolthouse Farms C-Boost and it has a slightly thicker consistency, making it a good first layer

• 3 oz of 100% pineapple juice

• A splash of grenadine.

• two thinly sliced limes

• ice

• 2 oz rum. I used Cruzan Dark 151.

Ends up being 25% booze, 75% juice. If it has been a particularly stressful week or the real professionals are coming for dinner, I go by thirds, 33% booze, 33% pineapple, 33% orange/mango. I am careful about who I serve the thirds to as we had one guest get completely rocked after sharing one pitcher – sissy.

I put the orange/mango in first and then gently pour the pineapple juice in. The pineapple juice sort of naturally settles on top of the orange/mango. I slowly pour a bit grenadine along the side of the pitcher; it will fall right to the bottom. I eyeball the amount and stop when it looks pretty.

Next goes the lime slices and then, by hand and piece by piece, I put in the ice. The rum gets poured on top of the ice. No fancy pours or tools (like pouring over a spoon); I am just gentle with the ice and rum.

Oh, I do stir it prior to serving.

The inspiration for this came from Da Conch Shack on Provo, where they serve it with straws in the pitcher.

canucknyc, I thought that looked like ginger snaps. Thanks for the recipe. Can't wait to try it.

PA Girl, that drink sounds good and that's a great picture.

As always, MB's and Liamsaunt's dishes make my mouth water.

PA Girl, that looks terrific--it kind of looks like a tequila sunrise.

SJinNJ, I bought the striped bass from a fish shop down the street from my house. I don't know anyone that will go fishing with me, so I have to buy it. It had come in about 10 minutes before I got there. I bought an entire half of a fish-it weighed 4.5 lbs. I cooked about 3 lbs. Sunday for family meal. John and I had some more of it last night, grilled in sandwiches. There's about 3/4 lb. left, which I threw in the freezer for chowder. Good stuff.

PA Girl - that drink looks so good! Is it safe to assume that it tastes as good as it looks???

Yeah it is, too much so!

here's a few dishes of late.
Pasta with Zucchini and corn off the cob



And sort of a pesto themed dinner. Grilled chicken w/pesto, yellow tomatoes and mozzarealla cheese and pesto potatoes. I'm not a huge fan of the potato but these were tasty.

here's my recommended product of the day. I saw Bobby Flay mention this as one of his favorite tools somewhere. It's a mango pitter. I just used mine for the first time and it was really easy. I usually end up hacking up a mango so this is a good tool for me - maybe not everyone. Still can't quite get the cubes going but maybe some day I just cut up 2 mangoes for coladas over the weekend so I don't need cubes per se. I used a spoon to get all the goodness out!

http://www.williams-sonoma.com/products ... %5Fsrc=SCH

Ps if anyone knows how Gecko Gazebo makes their mango colada I'd love to know. It's my go to drink at that bar! LOVE IT!

Pss don't know why Williams Sonoma calls this "exclusive". I got mine at the grocery store for $11. It's not yellow tho, maybe that is the exclusive part