Pecan smoked TT and a West Coast NFC Championship!
What's for Dinner?
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Boatboy24
No longer a newbie, but still clueless.
Eating healthy for the playoffs.
Tonight we enjoyed some new offerings, as well as some OLD leftovers. I made sauteed eggplant and mushrooms (garlic, tarragon, sesame, and marjoram); leftover green beans from last night with blue cheese; Swiss chard and onions; and WAY leftover lobster in a cream sauce served over pasta.
The lobster was a HUGE warm-water lobster tail that I made last February. (Click below to access notable photos.) At that time, I cooked it sous vide and served it with "onions, garlic, parsley, seafood stock, sautéed mushrooms, sherry, and cream" (according to the quoted post below!
). I froze a portion after that dinner, and tonight I reheated it and served it on spinach linguine.
No one complained!
The lobster was a HUGE warm-water lobster tail that I made last February. (Click below to access notable photos.) At that time, I cooked it sous vide and served it with "onions, garlic, parsley, seafood stock, sautéed mushrooms, sherry, and cream" (according to the quoted post below!
). I froze a portion after that dinner, and tonight I reheated it and served it on spinach linguine.No one complained!
Went to this Haitian restaurant, food a bit spicy especially their “acra” but it was crunchy and good.
This was a salmon and the black rice is their specialty rice which is white rice with some kind of mushrooms that gives it the color, they call it John John I think. I enjoyed that rice and the salmon a lot, very good.
Prestige is their “national” beer
and it is a good lager for sure.
This was a salmon and the black rice is their specialty rice which is white rice with some kind of mushrooms that gives it the color, they call it John John I think. I enjoyed that rice and the salmon a lot, very good.
Prestige is their “national” beer
and it is a good lager for sure.
But, seriously, that looks so good!
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Turns out you can turn this........
Into this with some Italian seasonings and anise!
Some parmigiano reggiano was added after this photo........ LOL
Into this with some Italian seasonings and anise!
Some parmigiano reggiano was added after this photo........ LOL
Boatboy24
No longer a newbie, but still clueless.
Mas Birria, por favor!
Bucatini with a make-it-up-as-you-go-along tomato sauce (crushed red pepper, mushrooms, onions, bacon, cream); roasted artichokes (butter/lemon dipping sauce); sauteed escarole (lots of garlic and EVOO); sauteed/braised lacinato kale (onions, marjoram).
Sorry, no pictures! Yesterday morning Mrs WM81 asked me to make shrimp for dinner. We buy the large frozen bag at Costco, and it's very convenient to whip up dinner as shrimp defrost quickly -- we just take out what we need.
I went simple -- stir fry. Browned broccoli a bit, then added white wine to simmer to crisp tender. Removed from the wok and did the same with mushrooms. Started frying garlic, added de-shelled shrimp, then added liquids from vegetables along with soy sauce and more wine, and a few shots of Texas Pete. Thickened the sauce with cornstarch/chicken stock, and added the veggies back in. The Mrs was pleased!
Question -- is garlic a vegetable or a seasoning? I'm told that that quantities I use qualify as a vegetable.
Salsa was treated as a condiment in nutrition books for many years, but recently the trend is to treat it as a regular ingredient as the quantities people eat has increased a lot.
I went simple -- stir fry. Browned broccoli a bit, then added white wine to simmer to crisp tender. Removed from the wok and did the same with mushrooms. Started frying garlic, added de-shelled shrimp, then added liquids from vegetables along with soy sauce and more wine, and a few shots of Texas Pete. Thickened the sauce with cornstarch/chicken stock, and added the veggies back in. The Mrs was pleased!
Question -- is garlic a vegetable or a seasoning? I'm told that that quantities I use qualify as a vegetable.
Salsa was treated as a condiment in nutrition books for many years, but recently the trend is to treat it as a regular ingredient as the quantities people eat has increased a lot.
Sorry, no pictures! Yesterday morning Mrs WM81 asked me to make shrimp for dinner. We buy the large frozen bag at Costco, and it's very convenient to whip up dinner as shrimp defrost quickly -- we just take out what we need.
I went simple -- stir fry. Browned broccoli a bit, then added white wine to simmer to crisp tender. Removed from the wok and did the same with mushrooms. Started frying garlic, added de-shelled shrimp, then added liquids from vegetables along with soy sauce and more wine, and a few shots of Texas Pete. Thickened the sauce with cornstarch/chicken stock, and added the veggies back in. The Mrs was pleased!
Question -- is garlic a vegetable or a seasoning? I'm told that that quantities I use qualify as a vegetable.
IT is a people and werewolf and vampire repel it,, ticks, chiggers ect, ect
Dawg
Salsa was treated as a condiment in nutrition books for many years, but recently the trend is to treat it as a regular ingredient as the quantities people eat has increased a lot.
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Around my house garlic is a vegetable. We buy the Costco garlic in the jar, go through about a jar a month, might get 45 days out of it.
In our house, we refer to Garlic as Vitamin G.
We buy the Costco jar as well, but don't go through it quite that fast. Maybe 2 months.
My habit is to use a soup spoon full in most dishes where I use garlic.
Oddly enough, when I make hummus and tzatziki, I go light on garlic as the raw garlic flavor overpowers them .
I think you have all seen that I am no slouch in the Vitamin G department. Hard to say how I compare to GarliCraig up there, as I use heads and mince as I need it. But I go through a few heads a week, probably 3-4 big cloves per night.
Did someone mention Costco.....the best store ever, hands down....
I would rather buy the whole head, but every time I do and remove the "paper" sheath, it's sprouting. Can't seem to find any w/o that happening this time of year (even Wegmans for GS). Guess I have to grow it again (though it attracts all kinds of bugs which eat or tunnel through most of it before I can harvest it, organic gardening has it's downside at times).
edit: more I think about it, the bugs must add some extra protein to it...and flavor.
I actually grew about 150 heads last year. However, my conditions were not ideal, and the result was unimpressive. My garden bed is narrow, and some of the plants run into the bedding for my walkway (which is, I think, crushed limestone). However, no real complaints: It was kinda fun, and I got some garlic scapes and a barely-net-positive output of garlic. (Plant big cloves, harvest small heads.) I planted another 150 this fall.
As for the green germ of garlic: Ah, hell, I just eat it!
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