What are you cooking today and how?

**crashdive123** · 06-16-2010, 10:06 PM

At the other end of the state - blackened dolphin (and grouper) is on the menu a lot when we eat out.

**2dumb2kwit** · 06-16-2010, 10:06 PM

Originally Posted by rudyumans

Blackened on purpose I am afraid. I don't like eating charcoal if I don't have to. It's funny that you ask about the blackened part. Most people ask about the dolphin part.

I was just messin' with you, a little. (All in fun.)

As far as the dolphin goes, I'm from the coast. Heck....you might even catch me calling a redfish, a puppy drum. LOL

**rudyumans** · 06-16-2010, 10:27 PM

Originally Posted by 2dumb2kwit

I was just messin' with you, a little. (All in fun.)

As far as the dolphin goes, I'm from the coast. Heck....you might even catch me calling a redfish, a puppy drum. LOL

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.

**2dumb2kwit** · 06-17-2010, 07:00 AM

Originally Posted by rudyumans

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.

If this happens again, let me know. It's the one thing that I can definitly help with.

LOL

**BENESSE** · 06-17-2010, 07:44 AM

Originally Posted by 2dumb2kwit

If this happens again, let me know. It's the one thing that I can definitly help with.

LOL

The a** part, per chance?

**grrlscout** · 06-17-2010, 11:12 AM

Originally Posted by rudyumans

Blackened Dolphin (no no, not flipper) and a salad. I can eat this or sushi about every day. Iam a fish eater.

Yummmm! I'm sure that's why most restaurants call them mahi mahi these days.

Dangit now I want sushi for lunch!

**grrlscout** · 06-17-2010, 11:17 AM

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:

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Then, chicken, corn, and frijoles refritos:

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**crashdive123** · 06-17-2010, 02:48 PM

OK. That's it! Everybody pack up. Dinner party at Grrlscout's place.

**rudyumans** · 06-17-2010, 03:00 PM

Originally Posted by 2dumb2kwit

If this happens again, let me know. It's the one thing that I can definitly help with.

LOL

Ok, I know where you are!

**rudyumans** · 06-17-2010, 03:02 PM

Originally Posted by BENESSE

The a** part, per chance?

As long as you leave me out of it. I have enough problems.

**Rick** · 06-17-2010, 03:05 PM

Originally Posted by Crash

That's it! Everybody pack up. Dinner party at Grrlscout's place.

I have my GPS dialed in!!!!! (no emps, no emps, no emps, no emps)

That really, really looks good. Grrlscout!!!

**grrlscout** · 06-18-2010, 01:16 PM

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.

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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.

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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:

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Wish I had made more!

Then I had a boring dinner of leftover chicken and kale. And then made apricot-peach cobbler.

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Sadly, I didn't get to try it, since I'm bringing it to the in-laws this afternoon.

**Justin Case** · 06-18-2010, 01:22 PM

Originally Posted by crashdive123

OK. That's it! Everybody pack up. Dinner party at Grrlscout's place.

No Kidding,, Dang !!!!!

**BENESSE** · 06-18-2010, 01:25 PM

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?

**grrlscout** · 06-18-2010, 01:38 PM

Originally Posted by BENESSE

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.

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

**rwc1969** · 06-19-2010, 06:41 AM

Yummy!!!!!!!!!!!!!!!!!

**crashdive123** · 06-19-2010, 08:30 AM

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.

**crashdive123** · 06-20-2010, 05:02 PM

Tonight's dinner - a salad with blue cheese dressing over top a bed of chilled couscous with some breaded, oven baked chicken on top.

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