At the other end of the state - blackened dolphin (and grouper) is on the menu a lot when we eat out.
Printable View
At the other end of the state - blackened dolphin (and grouper) is on the menu a lot when we eat out.
I was just messin' with you, a little. (All in fun.)Quote:
Originally Posted by rudyumans
As far as the dolphin goes, I'm from the coast. Heck....you might even catch me calling a redfish, a puppy drum. LOL:innocent:
I know you were. As a matter of fact, I was trying to come up with some smart a** reply, but I couldn't think of anything. It was a long day. :)Quote:
Originally Posted by 2dumb2kwit
If this happens again, let me know. It's the one thing that I can definitly help with.:innocent: LOLQuote:
Originally Posted by rudyumans
The a** part, per chance? :sneaky2:Quote:
Originally Posted by 2dumb2kwit
Yummmm! I'm sure that's why most restaurants call them mahi mahi these days.Quote:
Originally Posted by rudyumans
Dangit now I want sushi for lunch! :blushing:
Last night I used the peppers, tomatoes, onions, and garlic from my garden to make some pico de gallo, and some non-homegrown tequila and grapefruit soda to make a paloma to go with:
http://farm5.static.flickr.com/4054/...3198e3d9_b.jpg
Then, chicken, corn, and frijoles refritos:
http://farm5.static.flickr.com/4030/...7110e6d5_b.jpg
OK. That's it! Everybody pack up. Dinner party at Grrlscout's place.
Ok, I know where you are!Quote:
Originally Posted by 2dumb2kwit
As long as you leave me out of it. I have enough problems.:chair:Quote:
Originally Posted by BENESSE
I have my GPS dialed in!!!!! (no emps, no emps, no emps, no emps)Quote:
Originally Posted by Crash
That really, really looks good. Grrlscout!!!
Thanks everyone! I'm gonna have to get more chairs!
I was bachin' it last night. So I used the time to do a little cooking and baking.
First, I had an eggplant and some stale wheat pita bread in the fridge, so I made baba ghanoush and pita chips as an appetizer.
http://farm2.static.flickr.com/1298/...2ba56c62_b.jpg
Since I already had the oil hot, from frying the pita chips, I decided to try my hand at cactus fries too.
I snagged a pad from out cactus, cleaned it, and despined it.
http://farm5.static.flickr.com/4015/...bf23f156_b.jpg
I cut it into pieces, and blanched them, hoping to reduce the slime. Then I dredged them in Zatarain's fish fry, and fried them:
http://farm5.static.flickr.com/4036/...b38ee42b_b.jpg
Wish I had made more!
Then I had a boring dinner of leftover chicken and kale. And then made apricot-peach cobbler.
http://farm5.static.flickr.com/4066/...3de3fc55_b.jpg
http://farm5.static.flickr.com/4053/...b322c861_b.jpg
Sadly, I didn't get to try it, since I'm bringing it to the in-laws this afternoon. :(
No Kidding,, Dang !!!!!Quote:
Originally Posted by crashdive123
Never knew you could fry cactus.
What about all them needles...are they hard to get off?
Do you do it after blanching them or right when you despine?
Prickly pear cactus pads (nopales) are traditional eats in Mexican cuisine. Usually you'll see them served as part of en egg dish, or in a burrito.Quote:
Originally Posted by BENESSE
They are best picked young and small, no more than 3/8" thick. Springtime is the best season.
After picking, I washed the pad, and de-spined it. I use tongs to hold it, and the run the blade of a knife along the surface to cut them off. I use a vegetable brush to get the glochids (the tiny hair-like spines) off. I've heard you can also burn them off on a stove burner or grill.
Then I cut it up. At this point you can blanch the pieces or let them sit in salt and then rinse, to reduce the slime. If you like okra, you can skip this step.
Then you can sautee them, boil them, include them in a stew, fry them, what have you.
Supposedly they are very good for you too, with blood sugar and cholesterol lowering properties.
More detailed info here:
http://www.goodhealth.com/articles/2...as_a_vegetable
Yummy!!!!!!!!!!!!!!!!!
Breakfast today. Glass of skim milk, 1/4 cup of egg beaters with suateed onions and peppers, topped with Pace Salsa, Jimmy Dean sausage patty, whole wheat toast.
Tonight's dinner - a salad with blue cheese dressing over top a bed of chilled couscous with some breaded, oven baked chicken on top.
http://i261.photobucket.com/albums/i.../Dinner001.jpg
Those are great looking meals!.
mmmmm! Love bleu cheese, and I have some in the fridge I need to do something with.Quote:
Originally Posted by crashdive123
Nice plate too. ;)
Lotsa junk going on in my household these days, so I haven't been cooking too much lately, and when I do, not feeling like taking pics. :( I'll be back on track soon though! ;)
This is one of our favorite dishes because the recipe is flexible and we always have leftovers. (It's very lo-fat, high protein and healthy.)
1. Thaw out 2 packages of Frozen Spinach, drain and add:
fat-free cottage cheese (6oz container),
1/2 cup of parmesan
3 containers of (2 serve, 4oz each) Egg Beaters.
Mix it all well, add salt, pepper, dill, hot sauce and anything else you like.
(you can of course, use 6 real eggs and reg. cottage cheese or cheddar or any other you like)
2. Slice 2 zucchinis and spread out a base layer in a greased 9" pie dish. (we've also used portobello mushrooms, and roasted peppers)
3. Add a layer of the spinach mix and top it with pickled jalapenos.
4. Repeat the whole thing again with a layer of zucchini, spinach and jalapenos and top it of with leftover egg mixture.
5. Pop it in the oven for about 45min on 375 F. Should rise and come out crispy on top. Check middle w/toothpick to make sure it's done.
We've served it with a salad of heirloom tomatoes, feta cheese, kalamata olives and fresh, minced jalapenos. Olive & vinegar dressing, salt & pepper to taste.
mmm, that looks good, much better than the ramen i made :blushing:
Ooh I like, and pretty much have all the ingredients, or some variation thereof, on hand!Quote:
Originally Posted by BENESSE
Mmmmm, mmmmm.......add some bacon, and I'd follow you anywhere! :innocent: LOLQuote:
Originally Posted by BENESSE
Actually, in my "previous" life I've used Canadian bacon and prosciutto. Also Jimmy Dean ham sausage fried up crispy before layering it. But that was 10+ yrs ago.Quote:
Originally Posted by 2dumb2kwit
For lunch today -
two tomatoes from the garden, roast chicken breast on a wrap and an apple.
Nothing fancy, but the view from my lunch table made it pretty spectacular.
http://i261.photobucket.com/albums/i...reserve093.jpg
http://i261.photobucket.com/albums/i...reserve099.jpg
http://i261.photobucket.com/albums/i...reserve102.jpg
What a feast all around!
And a whistle, so you could have music, with your meal!:smash:Quote:
Originally Posted by crashdive123
That's in case he needs anything else. He just uses the whistle and Mrs. Crash...oh, never mind.
I didn't cook this, but I ate the very first Strawberry from the garden just 5 minutes ago!
Tonight
Breaded Bone in Pork chops, Sage dressing, Pickled beets and green beans.
Everything home grown/made except for the pork chops. They were store brought.
We had pork chops last night. Loving these chops I get from a local butcher. They are so juicy and flavorful, it's impossible to mess them up. Corn on the cob (which is ridiculously sweet right now) and a salad on this side.
Made my lunch this morning. Some leftover jasmine rice, with the most random stirfry ever:
http://farm2.static.flickr.com/1199/...0d5be685_z.jpg
Swiss chard (garden)
Mushrooms (store)
Japanese eggplant (farmers market)
Yucca blossoms (foraged)
Thai dragon chile (garden)
Green onion (garden)
I might add some bonito flakes too.
Last night we had hot'n spicey pan fried talapia and sauteed broccoli rabe. (with some soy sauce)
After I fried the talapia in some olive oil (first rubbed in Prudhomme's Magic Seasoning) I transferred the rabe into the frying pan to de-glaze all the crackling and added a bit of habanero sauce for good measure. (it can never be hot enough!)
Scrape the rest of the crackling and serve on top of rabe.
Don't forget ice cold Red Stripe!
Hot sauce and Red Stripe? I'm in!
Hooray, beer!
Just finished a BLT on whole wheat flat bread, with a nice salad. Enjoying a cup of coffee as I relax and catch up on the forum.
B....I've never had talapia. How does it compare to striper(Not stripper.), or catfish....or flounder?
(I've heard that if the store doesn't have catfish, try the talapia.)
Not B, but have had it quite often. It's a pretty light tasting fish.Quote:
Originally Posted by 2dumb2kwit
Yep. It's a good white fish. And a little butter and lemon juice and some parsley and bake it for a few minutes. Mmmmmm.
You'll be catching them before its over. It's another invasive fresh water fish. They're all over Florida. Escaped from Dade county. Bad boys, bad boys, what you gonna do when fishermen come after you.....
http://sofia.usgs.gov/sfrsf/rooms/sp...us/tilapia.jpg
Brisket in the oven. Bread and butter pickles just processed. Next, apricot jam and brownies. Pics later.
Never tried striper...didn't even know it existed 'til you brought it up. Talapia is probably closer to catfish IMO, than flounder. Thin white fillets, not too strong of a taste (which is why I lay on the seasoning) but not as flaky as flounder. I love catfish especially if it's "Cajun" prepared but don't see it around too often.Quote:
Originally Posted by 2dumb2kwit