Dejah

Pork side ribs marinated in Hoisin sauce, cooking wine, sugar, and 5-spice powder. Grilled on the BBQ and enjoyed with corn, new potatoes with fresh mint and butter, as well as my favourite veg...green beans! Dessert was worth waiting for: warm Saskatoon pie and vanilla ice-cream!

Here ya go, Smithy: Poach 3 chicken breasts...cool and shred. Half three-four avocados, remove the pit, gently scoop out some pulp from the middle to make the hole large, and peel. Dust the halves with flour and wrap in Saran. Put them into the freezer for 1 1/ 2 - 2 . hours. This will keep the avocado from going mushy when they are deep fried. Mix shredded chicken with fajita seasoning (to taste) and shredded cheese ( I used Habanero Tex-Mex by Kraft) Put two halves together, press gently and re-wrap in Saran until you're ready to deep fry. Heat about 4" oil on med. high ( I used my wok) Dip avocado in beaten egg, roll in med-fine Panko crumbs, dip into egg and roll in crumbs again- total of three times for thick coating. Pat gently to make sure the halves stay together, then lower carefully into hot oil. Turn and brown all sides. Great eaten with shredded lettuce, tomato, and salsa. ENJOY!

Replicating a ball of yumminess enjoyed while down in Bryan, Texas a couple of weeks ago: Deep fried stuffed avocado!

After a couple of weeks on the road, there is nothing more satisfying than getting back into the kitchen, cleaning out the fridge, and starting afresh with a clean fridge and lots of grocery shopping! Craved liver and onions, but none to be had where we were, so the first supper at home: This was followed by ho fun, beef and bitter melon

After a 2-week road trip, after ANY and all road trips, this is the comfort food we craved: Hubby's childhood favourite - rice omelette with cheddar cheese sauce I prefer fresh herbs from my garden: Parsley, 2 kinds of basil, and cilantro

Been away for far too long! Catching up on my reading and enjoying this thread very much! Thanks, Liuzhou for sharing all the photos. The first set of pictures reminds me of the first Wal-Mart we saw and visited in Beijing last year. We were in awe! I REALLY wanted to be back in my kitchen with all the stuff I saw, haven't seen or eaten for 50 years! The outdoor markets remind me of the wet markets in Malaysia. I too was surprised at meat on display without refridgeration. As you said, people wash their meat purchases to death before cooking. At one of the chicken stalls we visited, they kill the chicken you choose, pluck and scorched the pin feathers with a torch, then cover it with tumuric if you don't tell them you don't want it "yellow". Would that be a way of keeping flies off? I noticed the kitchen maid washing the chickens with some kind of solution before cooking them. I assume most people in China would buy a live chicken and kill it at home...Couldn't be any fresher!

Ann_T: I would love some of your mini-baguette with my coconut chicken soup...with ANYTHING really! Baking is not my forte, but Sobeys have some fairly nice mini loaves. Naan would be good too, but we have 2 days of thunderstorms, lightning, etc - not great for using the Big Easy in a downpour...

SO many fantastic meals I want to replicate! This is my go-to place for inspiration when I don't know what to have for supper. Thank you ALL for taking the time to cook and post! Gardening at the moment is taking up most of my cooking time after teaching classes. So, anything I can throw together and cook by itself is alright by me! Last night, we had Betty Crocker Slow Cooker Coconut Chicken and store-bought French bread for supper. Ate a few mosquitoes as appetizer... Picked up 1.55 KG of cremini mushrooms at 50% off while shopping for fruit - $5.07! Made the start for Hungarian Mushroom soup. Will complete the process tonight after work.

The spring roll at Pomelo: made with the thin spring roll wrapper, deep fried? I've never had them "blister". Were they made with rice paper? They look fabulous!

I've been spending my Sunday afternoons teaching an exercise program called Drums Alive! to seniors. Throw together meals have been the norm the last few Sundays, but I took the time yesterday and put some lamb shanks to braise with Middle Eastern spices. Put this in the oven before class at 2 and enjoyed with lots of rice at 6. This was followed by the first rhubarb pie (never strawberries in the first one) of the season!

Anna: I LOVE curry leftover curry chicken salad, or in a wrap, or on fresh bread, or BY THE SPOONFUL!

I follow my Mom's method with "kare jup ha" by silkening the shrimp (seasonings, oil, cornstarch). Heinz Ketsup was also used. The cornstarch on the shrimp produces a silky texture as well as thickening the sauce. I love lots of green onion or chives in my portion. Must have with this dish? - LOTS of rice! The same goes for Tomato Egg stir-fy although I add beef to mine, again, a la my Mom.

Kim Shook: That's a lovely spread you put on for your relatives. I'd eat at your table in a flash! All the meals look great...The shrimp po'boy - dredged in cornmeal? Sapidus / Bruce? Lazy days for cooking due to gardening, but we've enjoyed rainbow trouts, stuffed with lemon and fresh ginger slices. These were grilled on the BBQ, basted with cilantro, lemon juice, and melted butter. And last night, a throw together Thai red curry chicken and our first feed of fresh fiddleheads!

"Killing me softly .............with this thread............................ "

Just getting back on the egullet boat. Loved this video series and really wish I could read Chinese! Thanks Liuzhou for this thread.

Thanks, basquecook! "fond" is the word I was looking for; and "sucs de cuisson" sounds quite impressive, mm84321! rotuts: So happy to finally be able to do the Big Easy without winter coverings. Now, it's mosquito repellent! Happy to see more halibut postings. We were able to have another feed of fresh halibut this week from Sobeys. After smearing the thick fillets with mayo containing olive oil, added freshly grated ginger and unsweetened shredded coconut to the panko crumbs this time. Quick sear in the pan and finished in the oven with the carrot fries and cauliflower. We loved the texture and taste of fresh fish!

Had our first SPRING Big Easy Chicken tonight - no snow - no need for the parka Can someone tell me the word for the lovely brown bits with the drippings? It made fabulous gravy! Eaten with stir-fried bok choy and steamed carrots.

Family all together for supper Friday evening. Did my first ham in the Big Easy! It was a smoked picnic shoulder from Sobeys - 4.85 Kg. Cut off the skin, scored the fat, studded with cloves and brushed with honey. I had the BE on full and brushed the ham again with honey after an hour. 30 minutes more and it was perfect! That also freed the oven up for the scalloped potatoes and carrot dries. I also made a fresh pineapple - cranberry relish. It was perfect for the ham. Son and d-i-l made homemade ice cream (coffee flavour and peanut butter), and deep fried donuts for dessert!

Anna: I am so pleased to see you made the naan from this book. The results look delicious. Did the cheese add anything to the texture, or was it mainly the taste factor? It will be Big Easy naan experiment again soon...I need the temperature to be above freezing to stand outside for long periods of time...

Thanks to Ann_T, never again will I boil corned beef brisket. The slow, low roasting in foil produced the most succulent corned beef I've ever had! Eaten with plain sauteed cabbage, cabbage sauteed with fresh curry leaves and cumin, and steamed carrots.

Anna N: Looks like I'll have to add blue cheese to hubby's "dessert salad" now that I showed him yours. Norm: Lovely looking Inche Kabin

Sunnyside egg on avocado, sprinkled with "Slap Ya Mama" seasoning, tomato slices with basil and feta cheese, blackpepper crusted bacon...Good Morning! It's a sunny day after 15 cm of fresh snow yesterday...

Thanks for the replies, Simon, scubadoo, and janeer. Janeer: Hand chopped the cod? I really missed the texture in the fish cakes I made. Should have realized from making crab cakes that texture is important. The flavour in the fish cakes was good, but texture was too "smooth"...Live, Eat, and Learn!

Used up the tail-end pieces of halibut that I had in the freezer. I pulsed the fish lightly, mixed with fresh bread crumbs, chives, fresh basil, a stalk of celery, an egg, whole grain Dijon mustard, and salt and pepper. Formed the mixtured into 4 patties, chilled, then coated with panko. The patties were pan fried then finished off in the oven. The flavour was good, nothing overpowering the fish, but I would have liked more texture in the fish next time. Perhaps I should hand-chop, or use pre-cooked fish. Eaten with mango chili sauce, roasted beets, steamed green beans, and boiled baby taters fried in the leftover oil after I took the patties off.

I have several tail end portions of fresh halibut to use up. Ann_T used leftover halibut for the ones she made Moe. Googled gave me a couple of recipes using fresh halibut pulsed in the food processor. Would appreciate some advice so I can cook 'em up for supper in about 3 hours. Thanks!