USVI-On-Line

Are you guys talking about the BVI seasoning that comes in the little round cardboard container with a salt shaker type top and a picture of the ocean on it? I bought that one and have never figured out what to do with it. It has a strong smell--(bay, maybe?) that threw me off.

That's the stuff Becky. When I am making steaks, about 5 minutes before, I sprinkle it all over them, then put them on the pit...yummmm!!!

Oh and Margo is the one that got me to buy it. I LOVE it!

My first picture post

Chilli Rellenos, a simple recipe I found online. THanks Marybeth for the recipe, but I was not feeling that ambitiuos today.

looks good. we have the same beer glasses as you

tomorrow I'm making the chicken moroccan soup - first soup of the season.

The Pilsner's were a wedding shower gift... you too?

Enjoy the soup. I made the sausage/bean last week. Although it doesn't feel like it today... frost on the pumpkin soon !

no I think they were a b-day gift from my mom to Charlie

Today it was wild boar soup I'll try to get a picture tomorrow,

I used the BVI seasoning on John's lamb chops last night and he loved it! He said it was some of the best lamb he ever ate. So, thanks for reminding me about that spice rub! I served it with roasted green beans and carrots, and egg noodles with feta cheese and lots of black pepper.

<a href="http://www.flickr.com/photos/28539958@N00/2901837546/" title="lamb chops with egg noodles by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3004/290 ... 87ce56.jpg" width="500" height="399" alt="lamb chops with egg noodles"></a>

Here are some other recent meals. Filet mignon with a wild mushroom saute, some spinach, a twice backed potato, and corn-green bean sucotash:

<a href="http://www.flickr.com/photos/28539958@N00/2900993441/" title="filet with vegetables by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3248/290 ... 4da06f.jpg" width="500" height="347" alt="filet with vegetables"></a>

fried haddock sandwich:

<a href="http://www.flickr.com/photos/28539958@N00/2864419554/" title="fried haddock sandwich by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3286/286 ... 594aa4.jpg" width="500" height="417" alt="fried haddock sandwich"></a>

carmelized tomato tart tatin, from last week's NY Times:

<a href="http://www.flickr.com/photos/28539958@N00/2888359843/" title="tomato tart tatin by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3264/288 ... 741df8.jpg" width="500" height="375" alt="tomato tart tatin"></a>

More wild mushrooms, this time topped with a poached egg, parmesean cheese, herbs, and truffle oil:

<a href="http://www.flickr.com/photos/28539958@N00/2889192626/" title="mushrooms on toast with egg by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3249/288 ... b1229d.jpg" width="500" height="351" alt="mushrooms on toast with egg"></a>

Okay liamsaunt...if you are not gonna be a cook...you should be a food photographer for a cooking magazine! Your presentation and photos are always so beautiful!

Glad John liked that seasoning. Your pepper comment reminded me that I also like Ruth's Pirate's Pepper for a change with pepper.

Becky, wondering what kind of 'toast?' And how is it that the egg looks poached whole.... did you somehow poach it with the shell on ??

Any other secrets to that recipe? It looks great, as does everything you make !

Hi Maryanne, no, I did not poach the egg with the shell on. I have seen that done in some restaurants, but I think I would just break the egg. My poached eggs do come out with a very nice shape though. I use room temperature eggs, break them into individual ramekins, swirl the water, and then poach them for about 3 minutes. The toast is just a loaf of bread I bought at Idylewild farms in Acton, it reminds me of the iggy francese loaf, but with a slightly softer crust.

The recipe was just to saute the mushrooms with a shallot in some butter, salt and pepper, pile them on the toast, and top with the eggs, parsely, and parmesean, then a little truffle oil. I did add some chicken stock to the mushrooms at one point because I had some lobster mushrooms in there and I wanted to make sure they were tender.

I haven't made too much of interest lately but this is on my stove now and smells great. Elizabeth, like my new pot?

Pork chops with orange and fennel

Thanks for the info, Liamsaunt !

I'm going to stay away from that political thread and go poach myself an egg.