Ann_T

Keith, those pork buns look delicious. MM84321, The lighting on your salmon is incredible. Dcarch, interesting coloured pasta. Greek on the menu tonight. I still have most of a local free range lamb in the freezer. Lamb riblets, with Greek potatoes and salad.

Halibut, Halibut or Halibut. ~Ann

Basquecook, When we lived in Toronto we would go to the St. Lawrence Market every Saturday. There were a number of take out places to grab something eat as we shopped the Farmer's Market. The little Portuguese place offered chicken sandwiches topped with a spicy sauce. Piri Piri sauce mixed with Mayonnaise. My 'loosely based' recreation of that sandwich. Franci, Great photos. ~Ann

Kim, Sorry, I guess I had pulled pork on my mind. Brisket would be even better. I like how you post a number of your wonderful meals in one post. I'd be happy with all of them, but especially the lamb shank over polenta. Perfectly cooked steaks. Franci, I just mentioned to my husband on Saturday that we hadn't had pasta and clams recently. After seeing yours, I know they will be on the menu this week. MM84321, I love how you plate. I would love that lobster tart. Ashen, that is a grill lovers feast. Escargot in Mushroom Caps Portuguese Style Grilled Chicken on a bun with a Piri Piri sauce.

About 10 years ago, I did a side by side test, roasting two chickens the same size, one placed directly on the grill and the other over a beer can. Both were roasted over indirect high heat. There was no noticeable difference between the two. ~Ann

Huiray, If Moe didn't like dipping toast fingers in the soft boiled eggs, I'm sure that he would drink them too. Liuzhou, your breakfast looks good to me. Unlike Moe, I like my egg yolks set. I used my favourite cornbread recipe to make cornbread waffles. Just had to thin the batter slightly with a little extra milk.

I'm craving asparagus. I'd be happy with everyone of those meals. Last night's dinner. Roast chicken. Vegetables, potatoes, onions, peppers and garlic cooked in the same pan.

Kim, Moe would be happy to have breakfast for dinner. I just can't get that excited over eggs. I love the more "untraditional" (at least for me) breakfasts share here by Percy, Bruce, Huiray, Tina, yourself and many others. We did have eggs this morning. Moe's favourite soft boiled eggs with toast fingers and for me, hard boiled eggs, mixed with butter, salt, pepper and chives. Actually the eggs were steamed. Ten minutes for mine and four minutes for Moe's.

Bruce, Those ribs look amazing. Basquecook, Beautifully roasted game hen. Tina, those ribs look succulent. Franci, I love the idea of the stuffed zucchini. I have some little lamb ribs in the freezer. Moe's birthday dinner. Homemade Ravioli with a pork filling. Seasoned with garlic, basil, ricotta and Parmesan. It is a family tradition that Moe's birthday dessert is something with strawberries. This year - crepes with strawberries in cream with a drizzle of white chocolate sauce

Kim - I would never have thought of using croissants with ham and cheese to make a Strata. That is the best idea. Your pulled pork is something I would like. I'm not a fan of BBQ sauces, so if this one was light on sauce, I would probably find it just right. I'm glad that you enjoyed the halibut and corn pudding. It is my favourite fish. But I would hesitate to buy it at $25.00/lb. It is selling here for about $16.00 to $18.00 /lb. Thanks Rod.

Ashen, that is one beautiful, beautiful blueberry pie. Boneless chicken breasts seasoned with fresh garlic, salt, pepper, juice of a lemon, and a drizzle of olive oil. Grilled and served with a simple pasta. Homemade noodles with butter, garlic, salt, lots of fresh ground black pepper and Parmesan cheese.

I work today, so I made Moe a big breakfast. It should almost hold him until dinner.

Bruce, Wish I was having breakfast at your house. Would love just curried potatoes with rice. ~Ann

Dejah, I can see how it would be something that could be put together quickly. But this time I was starting from scratch. Will take leftovers with me to work today for a great lunch.

Dejah, I've come back to this thread numerous times since yesterday, looking at your Hainanese Chicken rice. I had to have it. Stopped on my way to work this morning and picked up the ingredients. Not exactly the best idea, to start cooking at 5:30, but well worth the wait. Thank you. Found a number of variations on dips to serve with this dish. Went with a scallion ginger and oil, and one that was just finely chopped red chile pepper, garlic and fresh squeezed lemon juice. I also added some rice wine vinegar.

Emma, thank you. I've had a craving for a chocolate chip cookie, since I saw your picture. I made a batch of Jacques Torres's Chocolate Chip cookies, adding some toasted walnuts along with the sea salt.

I have a local (Cowichan Valley) free range lamb in the freezer. Lamb Shanks with Roasted Garlic.

MM, I've seen that pasta, but didn't know what it was called. Love the idea of stuffing it. Keith , Yes, I often leave on the skin. David, Beautiful crust on your fish. Dcarch, thank you. Nickrey, Now I am craving duck. That looks wonderful. Dejah, Even with a steamy camera lense, both those dish look delicious. Tex-Mex last night. Chile Verde Pork Chops With Homemade Corn Tortillas.

Elizabeth, I'm happy to share the recipe. The basic recipe is half butter , half shortening/lard. I vary it depending on what I am baking. The above pie has an all butter crust and a little sugar added to the mix. Butter Lard Pastry Crust 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water, or more as needed NOTE: Or use all Butter (NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) Mix flour with salt, and cut in butter and lard. You can cut the butter/lard in using the food processor or with a pastry blender. Butter/lard should be the size of peas. Or you can use a box grater for the butter. (My preferred method) Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Tip out on to a floured board. Quickly pat out and fold, a few times. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour. NOTE: Can be made with all butter The secret to a good crust is to not over-handle the dough.

So many wonderful meals. SobaAddict, I like the idea of the Pineapple curry and lemon rice. Nice combination. Franci, Your couscous looks so light and colourful. Keith, Great cutting board. Your food is always so beautifullly plated. Shane, not one but two perfect burgers. Mm, a work of art. A few of our meals this past week. Green Peppercorn Steak Slow Roasted Prime Rib Bones. Ground Chuck Burgers with Shoestring Fries. Grilled Baby Back Ribs , Grilled Potatoes

Emmalish, I think that is the prettiest Bran Muffin I've ever seen. Kim, I'm not a big fan of Neapolitan Ice cream, but I know I would like your cake. The first Rhubarb pie of the season.

Now that is one beautiful poached egg. Moe had Rhubarb Pie for breakfast.

Huiray, I would be happy to eat your breakfast, for breakfast, lunch and dinner. What a way to start the day. I'm on a "waffle kick". The novelty of my new waffle maker hasn't wore off yet. I made Potato Waffles for breakfast. Didn't have a recipe, so I just parboiled a couple of Russet Potatoes, grated and seasoned with salt, pepper, chives and cheddar cheese. Added melted butter, egg yolks and beaten egg whites.

I'm not a fan of flank steak. But I recently grilled a Top Sirloin Cap, a cut I wasn't familiar with. It could quickly become a favourite. It was almost as flat as a flank steak, but as soon as it went on the grill it seemed to puff up. Full of flavour and very tender.

So many wonderful interesting breakfasts. TinaYuan, I am trying to imagine the flavours of your black sesame souffle. I think I would really like that. Kim you have been cooking Mr. Kim some really delicious looking breakfasts. Moe would love every one of them. Ashen, that is my idea of breakfast. Something sweet to go with a rich dark coffee. Bruce, your meals always appeal to me. Percyn, I'd be happy with just the fried rice and the kimchi. Steak and eggs is Moe's favourite. Breakfasts recently haven't been too exciting. I'm not as big a breakfast fan as Moe. He would eat eggs every day if he could. I have a farmer that brings me two dozen fresh eggs each week so I've been making Moe a lot of egg white omelets. He will take eggs anyway he can get them. So he is happy. I used up some leftover homemade corn tortillas in breakfast one morning. Potato and Egg tacos. I've been playing with a new toy - Waffle Maker - the last few weeks. First time I used it I made buttermilk waffles served two ways. I've been searching for the perfect waffle and I think I found it with Marion Cunningham's Yeast Raised Waffles.