June 2005-What are you eating

How bad was it? Cmon. Answer me now

It didn't taste very fresh or like it had enough spices in it. There were other people in the restaurant enjoying their food so I didn't want to make a scene if other people liked it.

I know too well.

Congrats on 3k babe

Steamed lobsters

Well, after the "Dueling Crab Cakes" thread, I decided it was time to whip up a batch of my own. Perfect little crab cakes, a salad of mixed baby field greens, and ginger-carrot soup.

I don't care what Hunter says, he's just jealous of what I get to put in my mouth:

Yogurtlu kebap: charbroiled lamb kebab served over pita bread with warm tomato sauce and yogurt

Kazandibi: Turkish flan (custard is caramelized and topped with lots of cinnamon)

quote:

Originally posted by Bella Donna:
... he's just jealous of what I get to put in my mouth

I won't touch this one, Sap.

Salmon on the grill, and linguine with a lemon-vodka sauce w/fresh tomatoes, italian parsley, and shallots, and a salad w/mixed baby field greens, red onion, tomatoes, and herbs with a tasty vinaigrette.

Soft shell crabs

Marinated grilled pork tenderloin, grilled vegetables, parmesan grilled French bread and home made Key Lime pie ice cream.

Bez's squid ink fettucini (tossed with cherry tomatoes, shrimp, sliced grilled chicken, orange bell peppers)-This was wonderful, it combined seafood properties with summer colors of red and orange

Bruschetta

Cheese plate of mammoth cheddar, mammoth monterrey jack, and gorzonzoa dolce served with mini toasts and grapes

Chocolate brownies

Went nicely with a 2001 Da Vinci Reserva Chianti

I did Bez' recipe as well (except I used regular fett instead of squid ink fett), and I grated a little parmagianno-reggiano over the dish.

All the fresh flavors!!!! Fantastic!!!!

Thanks Bez!!!!!!

no problem,
add and change the veggies
the sea food
the pasta
fresh herbs

Last night:

- fresh goat cheese ('04 Cloudy Bay SB)
- huge sea scallop on bed of corn risotto ('97 Chablis, name escapes me)
- grilled lamb loin chops, big grilled white mushrooms, grilled asparagus ('95 Ridge Lytton Springs, '95 Pesquera, '95 Shafer Hillside)
- cream puffs with raspberry coulis ('98 Kracher #4 TBA Muscat Ottonel)

I'm still full.

quote:

Originally posted by Seaquam:


I'm still full.

Skip the coulis next time.

For brunch: Dim Sum (the usual steamed shrimp dumplings, Taro balls [looks like a furry coconut ball, tastes so good], this fried shrimp dumpling with green onions in it with a mayonaise type sauce-ooohh!, shrimp eggrolls, and some other dishes there are no American translation for)

For dinner: Pork and beef fajitas

Leftover's from last night but no vegetables tonight.

quote:

Marinated grilled pork tenderloin, grilled vegetables, parmesan grilled French bread and home made Key Lime pie ice cream.

quote:

Leftover's from last night but no vegetables tonight.

It's hard for me to do leftovers...there is just something about eating the same dish twice, or even three times, that is very bothersome to me

I agree about restaurant leftovers, but I do not mind my own leftovers.

I can do restaurant leftovers but difficult to do homecooking leftovers.

Tonight I roasted a whole chicken: stuffed the bird with cilantro, lime, garlic, and onions. Rubbed the bird with a little EVO, cracked pepper, and Hawaiian sea salt. Poured a half bottle of Sierra Nevada Pale Ale in the pan and threw it in the oven for 1 1/2 hrs. I served it with blue corn pancakes w/a cilantro sour cream sauce. Fantastic!

quote:

Originally posted by jennj007:
Poured a half bottle of Sierra Nevada Pale Ale in the pan and threw it in the oven for 1 1/2 hrs. Fantastic!

Just curious: did the bird sit IN the ale, or is it on a rack above the liquid?

Board-O, how did you prepare the soft shell crabs? We had some a few weeks ago that I lightly breaded and fried. We had them on a roll with tomato, lettuce and cocktail sauce.

Last night... General Tso's chicken w/ steamed broccoli and bok choy served over "rice sticks".

a couple of "Whizz-With's" w/ onions of course... ate with a couple of Alaskan Ambers (ahhhhh, college deja vu) for an early dinner with the neighbors as we watched the Memorial... yum!

What is a "whizz-withs?"

slang for a type of Philly Steak Sandwich - the cheese used is the O.G. Kraft Cheese Whizz so they're called "Whizz-With's"

so like, a "Whizz-With onions" or a "Whizz-With mushrooms, bell peppers," etc...

a freind of mine doing pre-med in Philly told me about them

quote:

Originally posted by kumazam:
"Whizz-With's"

That just does not sound too good. I think I'm going back to the toilet paper thread...

quote:

quote:
Originally posted by jennj007:
Poured a half bottle of Sierra Nevada Pale Ale in the pan and threw it in the oven for 1 1/2 hrs. Fantastic!

Originally posted by Seaquam:
Just curious: did the bird sit IN the ale, or is it on a rack above the liquid?

The chicken was in the pan on top of a mound of onions, etc. but the beer is poured right in, so at some point, when the onions are soft, the bird is sitting in the beer, but remember it's only 6oz. to begin with, so it's not like it's immersed.

quote:

Originally posted by grunhauser:
That just does not sound too good. I think I'm going back to the toilet paper thread...

if you like cheese steak sandwich's, then "Whizz-With's" are f'n epic!

quote:

Originally posted by kumazam:
if you like cheese steak sandwich's, then "Whizz-With's" are f'n epic!

I'll second that!!! TN of Pat's

For lunch (I needed sustenance to go wine shopping): slow roasted kobe pot roast, simmered with tomatoes, onions, mushrooms and red wine, served with roasted garlic whipped potatoes and crispy parsnips and I also had a baked potato

No Aussie crabs today( those suckers are $75.00 a lb ) I did find the place and bought an Aussie lobster, a 5 pounder. Killed it, boiled it in court boullion, cut it in half, rubbed it with butter and seared it on the grill.
A bottle of Besserat de Belefont Brut Rose, my aioli and some bread. It was a good snack. Now it's time to walk to friends' house for some pork kebabs.

On Friday, they are getting live spotted prawns!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


p.s. How to cook an Alaskan crab? Anyone?

quote:

Originally posted by mwagner7700:
Board-O, how did you prepare the soft shell crabs?

We had them in a restaurant. They were sauteed without breading or flour and served over sauteed spinach. Plenty of garlic was used.

Alaskan King crab?

Best prepared steamed.

Bamboo steamer (or specialty steamer) lined with kelp (lightly salt water), stick a few legs in and let 'em go for about 10-15 minutes. Serve with clarified butter. Snap at mid leg...eat contents. Damn I'm hungry.

When we lived in Alaska, the crab was so plentiful, you'd get sick of it.

mwag -

grun - if that sucker's alive, have fun also did you say you killed the Lobster before you boiled it

mike - where in Alaska did you live? my parent's b-lined it to Ketchikan from Manhattan Beach, CA right outta high school in the early 70's

Kuma,

My pops was stationed in Fairbanks, Alaska in the early 80's. We lived there for 3 years.

You'd eat so much fresh or smoked salmon, crab, and caribou to last you a lifetime! Now I appreciate those freshly caught salmon steaks. There were sooooooo many great fishing grounds in Alaska!! Yummmmm.

quote:

Originally posted by kumazam:
l:

grun... also did you say you killed the Lobster before you boiled it

Yes. You kill chickens before you make soup out of them, right? What's wrong with sending lobsters to Poseidon in an honorable way - by the sword they live, by the sword they fall.


Bushido!

this eavening i prepare a goat-shank cut in pieces and cooked in a mix of asian style with tomatos ;-) and searved with cous-cous

salute

first time i've honestly heard of killing a Lobster before boiling it