Ann_T

Okay, now I want the Breville Wok. Dinner tonight. Thai Red Curry Chicken.

Roasted a small Pork sirloin for dinner. Forgot to take a picture of dinner, but took one of dessert. Baked chocolate brownie cookies and made ice cream sandwiches. Our tomatoes are finally starting to ripen. Matt picked some this evening.

Baked bagels this morning for dinner. Made them Cocktail size to have with smoked salmon and cream cheese And some decadent chicken liver pate from Cure Artisan Meat and Cheese, a local speciality gourmet shop.

@FauxPas, No, I never pick my own. These were a good price. $10 for a 5 lb box at Great Green's Farm Market just south of Duncan. The blueberries were from the Island, from Qualicum Beach. Can't remember the name of the farm. These were actually quite flavourful. And they were quite ripe so that might have contributed to the flavour. They were perfect for the pie. So you live on Vancouver Island too?

@Okanagancook, thanks. I'll do that.

Has anyone used the dehydrating setting on the Oster? And if so what did you dehydrate? I've used all of the other settings, except Dehydrating, including defrost which I like much better than defrosting in a microwave. Thanks for any advice anyone has to offer.

Thanks @rotuts Last night's dinner. Hot Turkey sandwich with hand-cut fries. Double fried.

@liuzhou, would love your pasta. I prefer pork over beef or any combination, for pasta sauces.

Preview of dinner. Going to be another scorcher here on the Island so roasting early. Just took a 9 pound turkey out of the Oster oven. Destined for Hot Turkey Sandwiches tonight. I love that Oster French Door Oven. Whatever won't fit in the CSO fits in the Oster.

@BonVivant, @liamsaunt, mouth watering photos. Spicy Honey Garlic Chicken. This is one of my favourites. I make a really thin tempura style batter for the thinly sliced and marinated chicken breast. Blueberry Pie for dessert.

This was suppose to be "our" dinner, but really I made it for Moe. No matter how hard I try , I just don't like scallops. I haven't made these in a few years. But I knew Moe would really enjoy them. Lemon Seared Scallops on Wonton Crisps. Recipe came from a fellow blogger. I also made Skewered Shrimp With Lemon Pesto. Recipe is from a Weber Grill Cookbook. I have had this recipe for years and pull it out occasionally. I should make it more often because it really is good. A great appetizer. I got an "incredible" from Moe.

@David Ross wonderful Mexican dinner. I woke up this morning with a craving for Mexican. So decided I would make Chicken Enchiladas for dinner. I cooked the chicken breasts in the Breville PC this morning before leaving for work. Matt, my son, cooked the black beans for me this afternoon, also in the PC and tonight when I got home, all I had to do was make the enchiladas sauce and let it simmer for 30 minutes or so while I juiced oranges and limes and made Margaritas.

Tonight's dinner. Greek Baby Back Ribs done on the grill. Roasted potatoes in the Steam Oven and corn on the cob. Peach Shortcakes, with BC peaches for dessert.

Thanks @Shelby. @Kim Shook, beautiful rich turkey gravy. @chromedome, you made me think of a time when we lived in Sault Ste Marie, back in the mid 90's. We use to go over the border to Sault Ste Marie on the Michigan side. One of the hotels offered all you could eat Crab legs on Sunday nights. They would try to get you to take sides along with the crab, like salad and baked potatoes. We never fell for that. We would just pig out on platters of crab. I don't know how they made any money on Sunday nights. Roast Pork Tenderloin, rubbed with garlic, fresh rosemary, salt and lots of black pepper. Served with Orzo with Parmesan, and fresh green beans and baby turnips from the local farmers market.

Oh My, so many wonderful meals that I've been missing. Been busy with our boards, and working and just lost track of when I posted last. A few of our meals this month. Nothing to exciting except for Dungeness crab. A friend has been crabbing in the Cowichan Bay area and has been sharing. We have had Dungeness crab four times in the last couple of weeks. Once with black beans, garlic and ginger, and three times just garlic and lemon butter. Each time Moe and I shared four crabs on a shared platter. No sides, just crab, crab and more crab. I hate to say it, but I think I am crabbed out. One of my favourites, Hot chicken sandwiches with homemade fries. Spaghetti with clams. And homemade Halibut Fish and Chips

This is one of MY favourite meals. Parmesan Crusted Halibut.

Great photo @HungryChris Nicely toasted too. I asked Moe what he wanted for breakfast this morning and he said the same thing he had for dinner. I was thinking that might be the case so I bought extra smoked salmon.

I woke up thinking about smoked salmon and bagels. So I baked bagels this morning. Cocktail size. And for dinner we had smoked salmon with cream cheese and garnishes and a delicious chicken liver pate that I bought at a local specially shop. With a cold bottle of Prosecco.

Just finished dinner. We had a Dungeness Crab feast tonight. We shared four crab between the two of us. Cooked in my Cioppino broth. I'm full.

Up early so I smoked three bone in chicken breasts before leaving for work this morning. Using the Pellet smoke tube. Dragged out my commercial meat slicer to slice the chicken breast. I should use it more often, but I'm lazy and I hate cleaning it. Made toasted club house sandwiches for dinner. Roasted some potato wedges in the CSO.

@Thanks for the Crepes, I haven't found that my traditional way of making them take that long. I simmer the potato slices in the cream just long enough to release the starch and thicken the cream before pouring into a casserole and baking for about 45 minutes. With the CSO they cook even more quickly. In about 30 to 35 minutes. For the PC method, I just added the cream, garlic and thyme to the Breville pot, and I sliced the potatoes and placed them in the steamer basket and lowered them into the cream. Processed for 5 minutes on the vegetable setting. Then I tipped the potatoes into a buttered casserole, added a little Parmesan to the cream mixture and poured the cream mixture over the potatoes. Grated a little more Parmesan on top and placed under the broiler in the CSO for a few minutes to brown.

@blbst36, You don't need a Pressure Cooker to make these. In fact, last night was the first I did them in the PC and I much prefer them baked in the oven. The recipe is on my blog. You can find it here: Potato Gratin

Did a small 2 pound prime rib on the grill last night for dinner. With scalloped potatoes cooked in the Breville PC and steamed green beans. Walked in the house from work at 5:20 and we were eating by 6:30.

I found this thread after the fact. Bought a pellet smoker tube and tried it for the first time yesterday. Did a rack of baby back ribs using a Texas mix for the wood pellets and was more than pleasantly surprised at how good they were. Way more smoke flavour than I was expecting. There was still more than an hours worth of smoke in the tube, I decided to test smoking a piece of cheddar.

I have a new toy. A LizzQ Pellet 12" Smoking Tube. Turned my gas grill into a smoker. I ordered it two weeks ago and it arrived yesterday. I went to three stores yesterday trying to find smaller bags of pellets. I was hoping to buy a variety of woods. Unfortunately, I could only find large bags so I went with the Green Mountain Grills Premium Texas blend. So now I have a 28 pound bag of pellets that I suspect will last me all summer, if not longer. I wanted to try a rack of ribs and couldn't wait. So this morning I rubbed one rack of baby back ribs with fresh garlic, salt, pepper and a Cajun rub. Filled the tube, lite it with my new blow torch, bought for this purpose and let it burn for 10 minutes before blowing out the flame. I have a six burner grill so I put the smoker on the right hand side of the grill. Place the ribs to the left of the tube, and turned on the next two burners on low. The temperature held steady at 300°F. The ribs were tender in just under 3 hours. And had the wonderful smoked flavour I was hoping for. Moe and I just shared the rack as is. No sauces, no nothing. Just the ribs. Didn't even take time to take a photo. They were so good. There was still more than an hour of smoke time left in the tube so I decided to let the grill cool, and then try cold smoking a piece of cheddar. I'm not big on cheese, really not much of a dairy fan. But Matthew loves smoked cheese. I cut a piece off of a brick of marbled cheddar and placed it on the top rack of the grill. The pellet tube was under and just to the left of the cheese. In order to direct the smoke to the cheese, I draped a piece of foil loosely over the cheese and down so that the smoke was somewhat trapped. I turned the cheese every 10 to 15 minutes. Just wanted to make sure it wasn't melting and sticking to the rack. Here is what it looked like after about 50 minutes. You can see from the before and after photo that the cheese really took on some smoke. Smoke flavour is quite noticeable.