USVI-On-Line

Becky - I thought the giant cheese platter was the cheese case at my Whole Foods; I can taste the Prosciutto as I type.

Risotto is on my list of dishes to perfect this winter.

jayseadee wrote:Becky - I thought the giant cheese platter was the cheese case at my Whole Foods; I can taste the Prosciutto as I type.

The Whole Foods cheese counter is dangerous! I try not to go past it too often, because I will end up buying a million different kinds of cheese.

Even better than Whole Foods is this cheese shop I found in downtown Wellesley--it's called Wasiks, and their cheese is amazing! Plus, they let you taste everything. You should check it out, it's not too far from you.

Linne, I do have a tendency to cook rich food at this time of year. However, we eat very small portions. For example, I had two oysters. And of the fish, I only ate about 1/3...I did eat all of the vegetables that were under it though!

Liamsaunt wrote:

Linne, I do have a tendency to cook rich food at this time of year. However, we eat very small portions


Fine that you only eat small portions, but if your food taste as good as it look, I would have a problem stop eating.

Which remind me of a funny episode:

For some years ago we were out dining with some Canadian , who were on business trip in Denmark. We had dinner on a nice restaurant and had delicious food. After the two first courses two of the men suddenly looked at me and both said to me that they really admired me. I was of course flattered and asked exited why they admired me. Oh, they said “ So much you can eat” !! What a downer!!! But the funny thing is that that later I found out that they meant it. They liked to see a woman with a good appetite.

Linne

How about some Thanksgiving Porn? I'll start...

The first turkey in the BGE. Brined in an apple brine, rubbed with herb butter made with fresh herbs, stuffed with onions, apples, carrota, celery, lemons and oranges and cooked at 325 in the Egg.



Cornbread-Apple dressing

Here are some side dishes to go with Ron's turkey! Roasted root vegetables:

<a href="http://www.flickr.com/photos/28539958@N00/2057598052/" title="roasted root vegetables by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2246/205 ... ec4779.jpg" width="500" height="375" alt="roasted root vegetables"></a>

Cranberry sauce:

<a href="http://www.flickr.com/photos/28539958@N00/2057596460/" title="cranberry sauce by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2409/205 ... b2f06d.jpg" width="500" height="420" alt="cranberry sauce"></a>

Making dessert:

<a href="http://www.flickr.com/photos/28539958@N00/2056812819/" title="caili makes whipped cream by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2412/205 ... 7bd4b0.jpg" width="500" height="476" alt="caili makes whipped cream"></a>

Okay - I just got finished printing out all of the recipes from this topic to add to my binder full of all of the other ones I got when it was on the other part of the forum. You guys ROCK!

I tell you that the recipes I have gotten from ya'll have been MUCH better than any I find in cookbooks!

Okay so now that Kellyanna has gone back to Arkansas, and I have recovered...here is some past stuff I cooked since this topic started...

Crawfish Etoufee (can used shrimp as a substitute)

I know it looks like goop, but it was AWESOME! Got the recipe from a friend's mom who got it from some real Cajun friends in Lafayette (where Cat lives) who said, "Chere, we don't make da roux no mo'"...

Crawfish Etoufee

¼ cup vegetable oil
½ cup green bell pepper, chopped
1 medium onion, chopped
1 rib of celery, chopped
1 clove garlic, chopped
1 can mushroom soup
1 lb. Louisiana crawfish tails (can use shrimp instead)
¼ cup white wine (or beer if no wine)
Seasonings (garlic salt, Crystal or Tobasco Hot Sauce, Worcestershire sauce, hot pepper, seasoned black pepper) to taste

Sautee chopped vegetables until wilted.
Add mushroom soup & seasonings (to taste)
Cook on medium heat about 5 minutes
Add crawfish
Cook on medium heat about 5-7 minutes
Add white wine and simmer about 5 minutes

Serve over rice

***note...I added more wine that it called for

This was last night's dinner...

Pork Loin Chops (or whatever it was) marinated in Cruz Bay Grill Rub and cooked on the grill

Asparagus on the grill

Stuffed mushrooms with a recipe from Mary Beth

I found some Nantucket bay scallops at Whole Wallet yesterday. I just sauteed them and then dumped in some butter, white wine, shallots, parsely, and garlic:

<a href="http://www.flickr.com/photos/28539958@N00/2060295729/" title="bay scallops with sauce by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2116/206 ... 467d76.jpg" width="500" height="375" alt="bay scallops with sauce"></a>

For an appetizer we had peel and eat shrimp with a remoulade sauce. They are wild caught off Key West, another Whole Wallet special:

<a href="http://www.flickr.com/photos/28539958@N00/2061078444/" title="peel and eat shrimp by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2214/206 ... f8f0f4.jpg" width="500" height="375" alt="peel and eat shrimp"></a>

Yum liamsaunt!!! Now I wish I had gotten shrimp for dinner tonight instead of chicken!

liamsaunt wrote:jayseadee, what is in that artichoke? Artichokes are the holy grail for me...I have not figured out how to cook them properly.

I always loved my grandmothers artichokes. She really wasn't such a great cook, Bless her heart, I have no idea how it happened. She was typical Italian grandma in most ways.

She would pack them in tight to a baking dish, after cutting the tips and removing the choke. Before putting them in the dish she'd turn em upside down on the counter and apply pressue to open up the leaves. She's make a breadcrumb mixture with garlic, parsley salt pepper and grated cheese, olive oil and stuff that into the openned leaves filling it up to the top. More olive olive poured over the top, covered in the oven for a long time until they were litterly falling apart. Pop it under the broiler to brown the tops. Yumm. Not lo cal, but it was a Sunday Diner/ holiday type thing. Maybe the key was cooking the hell out of it, she did that to a lot of things.

My Eclairs from a late thanksgiving get together...

6 Vanilla Cream, 6 Banana Custard, and 6 traditional vanilla custard.

The Food porn has been slow lately.

Here's my attempt at Sirloin Steaks with Roasted Tomato Steak Sauce and Sage Brown Butter-Balsamic Ravioli



It's like some villa websites, it's much better than the pictures

I was hoping it was not well received, as it takes 2 skillets, large pot and my Foreman grill. Way too many utensils for me.

SOTB II - I will not be attempting this on St. John

jayseadee...that looks wonderful!! I'll help you make it on Island when we are there. We'll each take one of the items and cook it. Deal??

Sorry Coden - No Deal

Party pooper!!