Ann_T

@Wait. Wot, I love both yours and @Duvel's serving plates. Even Moe commented on them both today. I knew that I wouldn't be hungry for dinner after eating the Black Pepper steak stir fry for lunch. And I also knew that Moe wouldn't want a big dinner so when I got home from work I pulled a dozen spot prawns out of the freezer and quickly thawed under running water. Brought a pot of salted water with lemon to boil. Added the prawns and immediately removed from the heat. One minute later removed the prawns and plunged into a bowl of ice water. Made Moe a simple Prawn Cocktail. Love having a freezer well stocked with seafood from Walcan Seafood. And I have a very happy husband.

Had a craving for a roast chicken dinner with all the sides. Probably not the best idea when the temperature is 30°C. But a craving is a craving. And I've never let weather dictate what I want to eat. Also decided to make a favourite dessert that I hadn't made in a while. Bread and Butter Pudding with a caramel sauce. Used the leftover chicken this morning to make us toasted clubhouse sandwiches for breakfast.

I was wondering the same. I use to buy them at the Granville Market when we lived in Vancouver. Haven't seen them here on the Island.

@rotuts, The cheese was Burrata, so basically just a Caprese salad and the melon was wrapped in Prosciutto and drizzled with olive oil and a grind or two of black pepper. Love the combination of the pepper with the melon and Prosciutto.

I had planned on making Green Peppercorn steaks for dinner last night. But I got home late so we just got Thai takeout. Grilled the steak this morning for Moe's breakfast. Served with shoestring fries.

@heidih, well if Moe has his way I will use my tempura beer batter and make him fish and chips. Otherwise in the past I've just pan fried them in butter and seasoned with just lemon or lemon and garlic. Very much the same as @TicTac.

We planned about 8 weeks ago to spend a few days in Victoria. Moe had Dr.'s appointments. Our timing turned out to be good since we had record breaking temperatures here on the west coast. I'm always complaining about missing a hot Ontario summer, but 40°C was too much even for me. Thankfully we were in an air condition hotel for the worst of it. A few of our meals this past 10 days. I had Halibut cheeks and Black Cod (Sablefish) delivered right to my door by Walcan Seaffoods before 8:30 yesterday morning. The halibut cheeks went into the freezer for another day and the Black Cod went into the fridge for last night's dinner. I used a cast iron griddle and grilled artichoke hearts, cherry tomatoes, and Kalamata olives while potato cubes were deep frying. Moved all the vegetables to one side of the grill and then grilled the fish that I had seasoned with olive oil, garlic, lemon juice and hot red pepper flakes. To serve, I tossed all the vegetables in olive oil seasoned with fresh minced garlic, fresh squeezed lemon juice, salt, pepper and fresh basil, plated and topped with the grilled Black Cod. I've decided that Black Cod is almost as good as Halibut. I love how this fish flakes. So moist and tender. Thursday night I made Moe Coquilles St. Jacques using the Hokkaido scallops. Layer of sauted mushrooms and shallots topped with the seared scallops and coated with a wine cream sauce seasoned with fresh tarragon and topped with fresh bread crumbs tossed in melted butter and finished with fresh grated Gruyere and finished under the broiler. Another simple work night dinner. Moe and I shared a Grilled thick NY strip steak one night. I made Steak and Frites with red wine sauce. Served with a lovely Chateauneuf du Pape. Platter for two. Homemade beer battered Halibut Fish and Chips. Battered a few of the fries as well. Chicken Katsu.

@KennethT, I've also bought just the tails individually glazed with sea water. I just put them in the fridge before leaving for work and by the time I get home they are thawed enough split and remove the shells. I've also just ran them under water, right out of the freezer and they thaw quickly. These tails were the ones I froze in salt water. Moe and I shared a platter of Spanish Garlic Prawns with homemade baguette for sopping up the sauce.

I'm not a fan of raw prawns. Been tempted though to make this Ceviche recipe for Moe with fresh prawns rather than frozen. https://www.food.com/recipe/bc-spot-prawn-ceviche-532716

@KennethT are your spot prawns frozen with the heads on? If so you need to remove the heads before the prawns thaw. According to Walcan Seafoods there is an Enzyme that is released from the heads that turns the meat mushy. They suggest just running the heads under water just to slightly thaw and twisting them off. I do that and then let the tails thaw the rest of the way in the fridge. Since I'm not a fan of the heads anyway, I always remove them from both live and frozen. I don't like shrimp but I love Spot Prawns. Flavour and texture is totally different. Spot Prawns are sweeter and the texture is more similar lobster or Dungeness crab. I like them a number of ways including grilled and served with pasta, Garlic Shrimp (Spanish Tapa), stuffed with Dungeness crab, Firecracker Prawns and tonight I plan to make a Prawn Cocktail with grill prawns and Gazpacho . https://thibeaultstable.com/2021/06/24/gazpacho-prawn-cocktail/ https://thibeaultstable.com/2012/05/27/prawn-etouffee/ https://thibeaultstable.com/2019/11/04/firecracker-prawns/ https://thibeaultstable.com/2021/02/28/spot-prawns-in-sweet-chili-sauce/ https://thibeaultstable.com/2020/07/25/spanish-tapa-garlic-prawns/ https://thibeaultstable.com/2011/05/07/baked-stuffed-prawns/ https://thibeaultstable.com/2009/05/19/shrimps-prawns-skewered-shrimp-with-lemon-pesto/ https://thibeaultstable.com/2021/03/08/more-of-our-tide-to-table-seafood/

Moe requested just "one" poached egg on toasted baguette. Day old eggs from a local farm.

Moe loves scallops so I stocked the freezer up on Sashimi grade Hokkaido Scallops from Walcan Seafood. Tonight I made him Lemon Seared Scallops on Wonton Crisps. These are more of an appetizer but Moe had them as a main course. I have a very happy husband.

Thank you @Tropicalsenior. Baked my Decadent Brownies and made a caramel sauce before leaving for work yesterday morning. Dinner was pasta and for dessert made Moe a Brownie Banana Sundae with caramel sauce.

Pollo Alla Marengo. Easy dinner on a work night. Haven't made this in a while. Forgot how much we both like it.

Started a 1000g batch of baguette dough early yesterday morning and baked late afternoon. Baked seven loaves of assorted sizes. Moe likes fatter loaves to slice for toast and I like baguettes that I can slice lengthwise. Neither of us was hungry for a big dinner so I made another one of Moe's favourite appetizers - Escargot in mushroom caps - with lots of fresh baked baguette for sopping up all the garlic butter.

I don't disagree.

Moe and I got our second shots yesterday. Such a feeling of both relief and gratitude. Was craving comfort food yesterday. What's more comforting than chicken stew and dumplings.

Moe's breakfast. Sesame Seared Tuna with Soy Ginger Lime Sauce. With homemade pickled cucumbers. Sashimi quality albacore tuna from Walcan Seafoods.

When I made Shepherds Pie a couple of weeks ago, I froze two small casseroles, minus the potatoes. This morning I pulled them out of the freezer. Topped with mashed potatoes and Moe had Shepherds Pie for breakfast. I'm taking Shepherds Pie for lunch.

Pizza night. Pepperoni, mushroom and olives. Dough was made Tuesday morning and came out of the fridge at 3:00 PM today. Baked in the Ooni Koda 16.

Perfect. My kind of pizza.

On Monday, I presalted a small prime rib, a one rib roast just big enough for two. I was going to roast it on Tuesday and make a traditional dinner with Yorkshire puddings but I forgot I had live spot prawns being delivered Tuesday. So the roast got move to today and instead of roasting, it was grilled and served with fries and a red wine rosemary sauce. My version of "Steak and Frites".

Yesterday's same day bake. Started in the morning and baked last night. Sliced this morning for breakfast.

Spot Prawn Etouffee.

These were a live and very active. They are from a local company. Interesting story on how they saved their commercial business during Covid. https://www.nationalobserver.com/2020/10/16/news/how-island-seafood-company-hooked-fresh-opportunities-during-covid-19 Their delivery service is amazing. Fresh and frozen seafood delivered right to the door. That is how I was told by the experts to freeze prawns. Have been doing them this way for years.