Discussion in 'Food, Pairing & Craft Foods' started by ffemt128, Sep 2, 2013.
Marinated flank steak to accompany 2016 WE Eclipse Zinfandel...
National Pizza Day so..............
Finally impressed the impossible to impress food critic (Mrs IB) I switched yeast to the no rise pizza yeast and she finally said "now that taste like pizza crust should taste"........
It was PDG I have to admit so I guess I will stick to that yeast instead of bread yeast. Easier anyway with no wait. Pepperoni, Italian snausage, green chile, fresh shrooms, fresh red peppers, fresh basil at the end. Did not suck as they say.
Grilled Hudson Valley duck breast, potato hash brown, braised kale, cherries, hickory glaze. Washed down w/ a nice Garnacha. Sorry for the poor pic.
Loving all the pizzas. I made some recently too.
Also on the menu lately are squash gnocchi with mushrooms and cannelini beans and some patatas a la riojana.
Got a recipe for that marinade? I'm always looking for new ones for flank.
Camaro-fongo (mofongo with shrimps)
So.......... What's in it besides shrimps?
This is what will be for dinner on Saturday. Picked it up from the butcher and ready to add dry rub to it. This one is just going to be a salt, pepper, little bit of onion and garlic powder.
Umm, mofongo - duh!
I used the google....... Banana's and shrimps....... Not sure about that pairing!
Mofongo is a Dominican dish where they boil plantains and then smash into a purée (sort of speak), then they add crispy pork skin, very crunchy, and some “special” liquid seasoning.
On top of that you can add shrimps.
Very popular and flavorful.
According to my googling, mofongo is: Mashed green plantains with garlic, olive oil and pork rinds (or bacon). Mofongo goes well with chicken or fish broth and can be stuffed with garlic shrimp, carne frita or octopus salad. It can also be formed into small balls and dropped in soups or served directly in a mortar. Not made with bananas, but with plantains, plantains are longer than bananas and they have thicker skins. They also have natural brown spots and rough areas. ... Bananas are traditionally eaten raw as they are sweet while plantains are cooked before eaten whether baked or fried. The flavor of plantains, being adapted to cooking, is closer to a potato than a banana.
You nailed it
And it’s delicious too.
Extra easy button tonight. I originally planned to remove these from the bag and grill them. But the instructions say keep ‘em in the bag and bake in the oven. I’m giving that a try, just to see how they come out. Rice pilaf and sautéed zucchini on the side.
Nothing the matter with the easy button thats for sure!
Baked rainbow trout with a lemon/butter/tarragon/shallot topping; browned then braised bok choy with fennel; collard greens with red pepper, onions, and garlic; and baked sweet 'tater.
This was better than expected. Due to the cooking in a bag, the skin was kinda rubbery. Sauce was really good. I'll do them again, but next time will remove from the bag, and cook on the grill, indirect. I'll put the sauce in a pan and reduce a bit, then glaze the chicken to finish.
“Patitas de cerdo”, with white rice.
Another popular dish in DR.
And the diet? Good thanks... LOL
Chicken Piccata, roasted fingerling potatoes and roasted asparagus with garlic and lemon.........
Dessert is chocolate ganache lava cake with raspberry sauce on top.
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