USVI-On-Line

Nice pie, RickG! I used to have a lemon meringue pie instead of a birthday cake when I was a kid. I have not had a slice of that flavor of pie in years.

waterguy wrote:Yes In a past life. The Bride was a summer intern that would eat my treats that I bing in to keep on the office girls good side she talked me into it. It was a stressful weekend not the cooking part but knowing the bride I want everything to be perfect. She says it was but I know I could of done better just out of practice.

Catering is darn hard work. I have friends who have followed that lure and it ate their weekends as well as weeknights.

Cheers, RickG

That is why I got out of it in the first place. Now I just private chef when I want to. I have a few good clients. They pay for my vacay.

By the way Rick did you save me a piece of pie.

Tonight's supper:

waterguy wrote:By the way Rick did you save me a piece of pie.

I ate the last piece tonight. But, there's more lemons and eggs in the fridge! I got so excited pulling that last slice out after dinner that I bopped the meringue on the refrigerator shelf and the meringue just stuck there and came off. I was able to save it!

Cheers, RickG

canucknyc, is that aioli in the center of your platter? Looks tasty!

liamsaunt wrote:canucknyc, is that aioli in the center of your platter? Looks tasty!

sure is! good eye

Ok been lurking, never take food pics so can't contribute that but...I had another request this weekend for my wraps so I thought I would share with you all. Since football tailgates have started, here are some yummy wraps
Black forest ham, thinly sliced granny smith apples, brie & spicy mustard of choice is my fav
Turkey with cream cheese mixed with dried cranberries spread on the wrap first is very tasty
Roast beef, provolone, roasted red peppers, lettuce of choice and good mustard satisfies the red meat lovers

Wrap in plastic wrap a few hours before & you are good to go

love a wrap but I never have much luck with them. they always fall apart on me. what kind of wraps do you use?

Yum! I love wraps. My fave is turkey, granny smith apples, brie, lettuce and honey mustard. Very similar to your ham one!

Due to diet, I use low carb lately. I do not use the soft taco shell type found in the taco fixing aisle. I buy the slightly gourmet ones. ( different colored ones make it look nice) There is also a brand that has soft in its name that worked real well. Sorry, can't think of the name. These type are found in the deli aisle of our stores here. If they are the flour "taco type", they will tear as you fold.

Although I don't have any photos, I just wanted to share this recipe. It's for Jamaican Jerk Burgers. The recipe calls for ground beef, but I use ground turkey. The other way I tweak the recipe: I let the burgers marinate (flipping a couple of times) for longer and I make about a third of the mayo. Don't skip the mayo, it's soooo tasty. Give them a try. I've made them a handful of times and they are delish. Also, if you happen to have any left, they are almost better the next day! Just nuke. They are not your typical dry turkey burgers. Enjoy!
Lisa
http://www.epicurious.com/recipes/food/ ... ISE-107083

I hit Sweet Christine's veggie garden last night for all of the very ripe and very small tomatoes and some wonderful Ancho chiles. The result was Ancho Chiles in Tomato Steak Gravy.

I broiled the tomatoes and a couple of jalapenos, ran them in the blender, put them through the food mill to remove most of the seeds and the skins and cores. We added some garlic and minced leftover steak to the gravy.

The Anchos were broiled, skinned and stuffed with Gruyere cheese and poached on top of the Tomato Steak Gravy. Topped with more Gruyere cheese.

This was a quick impromptu meal that we made after doing our mosquito abatement experiments. It was pretty darn tasty.



Cheers, RickG

By request...

Jasper White's Spicy and Greasy Rhode Island Style Calamari

Heat your oil to 360 degrees.


3/4 cup each cornstarch and flour
1/2 cup cornmeal
2 tsp. salt
1/2 tsp. each black and cayenne pepper

mix all these ingredients together.

Dredge 1 lb squid through buttermilk to coat and toss in the fry mix. Fry the squid in batches until golden brown--it only takes a couple of minutes. Toss the hot squid with the sauce, as follows:

4 tbsp. butter
4 cloves garlic, chopped
1 cup cherry peppers in vinegar, drained and sliced
handful of chopped parsely.

Melt the butter and saute the garlic until golden. Add in the cherry peppers and the parsely. Toss the squid in this sauce.