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Pie with embellishmemts
What did I cook this weekend.....
- Thread starter Melana
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Melana, please elaborate on both, looks delicious!
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The bread is my twist on garlic bread. Rolled and stuffed with sauteed shallots and garlic and herbs. With provolone and parmesan.
CreamyGoodness
Well-Known Member
Melana, please elaborate on both, looks delicious!
^agree with this.
BBQ crockpot pheasant with smashed potatoes complements from the hard work from my dog this morning.
Dan6310
Dan6310
OP
OP
Apple pie
I envy you, my German Pointer is spoiled & lazy, but that's my fault, I never trained him. He will still stop and point though, amazing instinct.
Nice looking pointer.
She has never been trained. Natural instincts. She was a shelter dog we got 3 yrs ago. We go for walks often at local forests and just does a good job.
Dan6310
Mine was a rescue as well. My mom's first foster with Pet Helpers, but he took to me and I couldn't deny him. He will spot a single bird on a power line 50yrds away and just stop in the middle of a walk. Oddly enough, he'll point rabbits as well.
Went to Iron Hill for their Zombie Hopocalypse and had "zombie" tenderloin with a beet compote and a raspberry gastric...so good I didn't even pause for a picture.
About to start chili. Not my best recipe but a faster and easier one that is loved.
Travis'n'Texas
Travis'n'Texas
Pizza
Always nice to post something that had not been represented in the previous 900 pages of this epic never ending thread of food porn.
Mofongo with stewed shrimp...
Fry up the plantains
Mash up with a bit if mojo sauce (garlic, onion, olive oil and seasoning) and make into a ball
Meanwhile stew up the shrimp with onions, garlic, sofrito and tomato sauce
Serve the shrimp on top of the ball of mofongo. Awesome.
Mofongo with stewed shrimp...
Fry up the plantains
Mash up with a bit if mojo sauce (garlic, onion, olive oil and seasoning) and make into a ball
Meanwhile stew up the shrimp with onions, garlic, sofrito and tomato sauce
Serve the shrimp on top of the ball of mofongo. Awesome.
^^ This is something that I have been wanting to make!
X2 i have seen it on cooking shows many times and want to make it.
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CreamyGoodness
Well-Known Member
I hope no one minds terribly that I tell a nostalgia story. It might ramble on a bit, but its food related.
My second apartment in NY was across from a little Colombian restaurant/diner/luncheonette. The owners were an older lady (I'd say about 60. We arent talking venerable but definitely the type of lady who put in a serious amount of time behind a stove. Her daughter was about 30 I'd say, and... goodness gracious... the woman was hot as a muffin. I digress.
Anyway, I would go in and sit at the counter at least once a week. Everyone around me was speaking Spanish with some English thrown in. And I would usually get the special, whatever that was. Oxtail, beef stew, chicken stew, all sorts of Colombian comfort foods with a Corona or Presidente (or 2 or 4) and mofongo. Im not even sure if mofongo is popular in Columbia... but man they did it right there.
So I would get a special, chat with the ladies behind the counter (they used to call me "El Nino Americano" when talking amongst themselves, how cute is that?) and when Id get mofongo they'd ask if I wanted gravy. Hell yeah I want gravy.
Here's the funny part... they'd take a big spoon and take some of the gravy from one of the other specials. Chicken mofongo got chicken stew gravy. Pork mofongo got some of the oxtail gravy. Gross right? Nope! Delicious. Amazing. I wish they were still in business
Thanks for listening.
My second apartment in NY was across from a little Colombian restaurant/diner/luncheonette. The owners were an older lady (I'd say about 60. We arent talking venerable but definitely the type of lady who put in a serious amount of time behind a stove. Her daughter was about 30 I'd say, and... goodness gracious... the woman was hot as a muffin. I digress.
Anyway, I would go in and sit at the counter at least once a week. Everyone around me was speaking Spanish with some English thrown in. And I would usually get the special, whatever that was. Oxtail, beef stew, chicken stew, all sorts of Colombian comfort foods with a Corona or Presidente (or 2 or 4) and mofongo. Im not even sure if mofongo is popular in Columbia... but man they did it right there.
So I would get a special, chat with the ladies behind the counter (they used to call me "El Nino Americano" when talking amongst themselves, how cute is that?) and when Id get mofongo they'd ask if I wanted gravy. Hell yeah I want gravy.
Here's the funny part... they'd take a big spoon and take some of the gravy from one of the other specials. Chicken mofongo got chicken stew gravy. Pork mofongo got some of the oxtail gravy. Gross right? Nope! Delicious. Amazing. I wish they were still in business
Thanks for listening.
Of course we don't mind. That passion is what is all about, after all!
Travis'n'Texas
Travis'n'Texas
gratus fermentatio
Well-Known Member
Well, I've only tried the wet type, they're also available dry. I rinsed them pretty good, says to rinse right on the pkg. By themselves, they did have a funky taste, not bad, but funky. A sort of bland, earthy/nutty type of flavour; not very good all by itself, but paired with mushrooms, they complimented each other very well.
The texture was rather chewy, maybe I should've cooked them longer, but I was worried they'd actually be too soft & start disintegrating in the wok. Will I try them again? Yes, I certainly will. This is the brand I used:
http://www.nasoya.com/products/pasta-zero-shirataki-fettuccine
I can see using these noodles in almost any mushroom dish, or with almost any strongly flavoured dish. I would've liked to have cut them to half their length for the dish I made, but wet & packaged loose the way they are would've made that quite time consuming. Next time I'll cook them a little longer & see if that softens them up a bit.
Regards, GF.
What I do is dump the package into a colander, rinse the bejeezus out of them, then just use scissors and cut down through the lot in a few places, shake, cut again. Makes it much easier.
I make a dish called buta kimchi and I like these noodles in that dish.
I do the same. I eat those and the shirataki rice a lot when I low carb. Are they the same taste and textures of regular noodles and rice? No but they work really well as a substitute when I'm craving them while low-carbing
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Link to the "rice"
http://www.amazon.com/dp/B00BP36S7U/?tag=skimlinks_replacement-20
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Ok one more for me as November has arrived and with it BBQ season kicks off here in Florida...
Grabbed a pack of leg quarters and decided to whip up a quick mojo to marinate them in:
Juiced these suckers then added adobo, red pepper, brown sugar, garlic and sweet onions;
Let the chicken soak that up for 6-7 hours then dump the whole mess in a pan and off to the smoker
Didn't want much in the way of smoke flavor so in lieu of wood I tossed a couple onions in the firebox
Couple hours later perfection
Served up with sweet potato and sautéed collard greens
Everything came out lovely looking forward to the leftovers...,
Grabbed a pack of leg quarters and decided to whip up a quick mojo to marinate them in:
Juiced these suckers then added adobo, red pepper, brown sugar, garlic and sweet onions;
Let the chicken soak that up for 6-7 hours then dump the whole mess in a pan and off to the smoker
Didn't want much in the way of smoke flavor so in lieu of wood I tossed a couple onions in the firebox
Couple hours later perfection
Served up with sweet potato and sautéed collard greens
Everything came out lovely looking forward to the leftovers...,
mattmmille
Well-Known Member
Homemade sauerkraut, cooked under fresh brats, with a hyrometer sample of an American amber ale; servered with LeSeur peas and baked potatoes.
Beet ravioli with browned butter, served with the beet greens and some kale from the garden and the latest version of brett bread,
I think I put a dent in the screen trying to like this more than once.
Thai butternut squash soup topped with cashew cream and cilantro.
Dan6310
Dan6310
Put up the last of the pickled beets today.
Dan6310
Dan6310
beet ravioli? cashew cream on squash soup? aligator chili?
What is going on here? This thread is out of control.
What is going on here? This thread is out of control.
CreamyGoodness
Well-Known Member
Control is overrated.
gratus fermentatio
Well-Known Member
You folks are awesome! I could start a TV reality show called The Cooks Of HBT.
All this awesomeness makes the fish & chips I made Friday seem kinda plain. I had some leftover batter and some shrimp in the freezer, so I also made shrimp tempura. I've come to the conclusion that I need some of those ceramic sauce-dipping cups; sweet chili sauce tends to run all over the plate.
Regards, GF.
All this awesomeness makes the fish & chips I made Friday seem kinda plain. I had some leftover batter and some shrimp in the freezer, so I also made shrimp tempura. I've come to the conclusion that I need some of those ceramic sauce-dipping cups; sweet chili sauce tends to run all over the plate.
Regards, GF.
