scubadoo97

Mitch your paella looks fabulous. I can see where it's become a regular in the meal rotation. I'm off to buy some large head on gulf shrimp from a company out of Tarpon Springs. Those heads and shells make some wonderful stock

Respecting the butter bean. A butter bean burger on baby kale with a fried egg Made a batch of Vivian Howard's butter bean burgers the other day. Really enjoyed it and figured it would make a good base for a fried egg for breakfast. Didn't disappoint

My wife is not a Ben fan and she has said the same thing. But this is TV and a villain is often desired in a show. I've always said there is no reality in reality TV

I've been watching this show a while now. I love it! Vivian is so personable and endearing and all the "characters" she visits are so delightful. I smile ever time I watch

Also mulberry leaves are a little more tender than grape and the shape is better for rolling. I tend to remember rolling these sideways not stem to tip

Blanched

My grandmother use to roll with mulberry leaves. She had trees in Syria as a child and had a big mulberry tree in Tampa at her first house there. We prefer the mulberry to grape when rolling if we can find them

I agree Ann_T and your meals are always inspiring!

Can't start at 7

More seafood tonight Cobia and sea scallops in a sauce of roasted corn, cauliflower and onions puréed and onion and basil flowers for garnish Translation, use up stuff in the fridge and clean up the herb garden.

I was at the fish market and fresh Cobia was available. Used a couple of ears of sweet corn to make a relish and left over cantaloupe, peppers and onions to make a sauce. Lemon balm and oregano from the garden to garnish and add some flavor. Cobia is such a fantastic fish. Firm yet oily enough to give fantastic texture and moisture.

Wish they didn't diluted to half. 100-125 would have been a better start to asses the change in flavors

Heat may fade but pickled jalapeños I've made still pack a punch and last a long time

Maybe it's growing up in Tampa Bay but black beans really do it for me. Cuban, Puerto Rican style with a splash of red wine or sherry vinegar to finish are as rich as dessert to me. Red light food!

Sea scallops on a bed of fresh sweet corn, diced onions and multicolored mini peppers. No pictures but it hit all my buttons Yum!!

It's just difficult to find really good tomatoes these days and I'm in Florida. Grocery store tomatoes look good but have little taste. Even heirloom varieties promise more than they deliver. The Campari has been pretty good in flavor but they are quite small. I've been enjoying tomato sandwiches lately

The Anova One was recently available for $99 with a promotion code on their website

I grew up not soaking black beans and after doing the soaking method I have reverted back to a more traditional Cuban, Puerto Rican method. Yeah they take about 2-3 hrs to cook from dried but they gain a lot of flavor from the aromatics in the longer cooking time which just can't be duplicated in a shorted cook. And Patrick cold from the fridge the next day is like eating fudge. Super rich. It's a red light food I take some beans out of the finished dish, purée them and add it back. Improves the texture IMO

Watermelon and French feta for breakfast today

Started my day snacking on garbanzo beans while making 6 lbs of hummus

This is what I just this morning decided to make for dinner and now see this post. Timely I have a hunk of lamb leg and chicken breasts cubed up and marinating at the moment and a partial container of Greek yogurt to be used for tzadziki.

I like salads anytime. This mornings breakfast salad was a simple mix of Campari tomatoes with French feta, herbs from the garden and a vinaigrette dressing served along side of toasted pita filled with a very nice Gouda

A tomato sandwich Ripe tomatoes(Campari) with Dukes mayo and salt It's a Southern thing!

More beans[emoji100] Left over yellow beans with chives, scallions and peppers with an oil/vinegar dressing which included mustard which gave it some zing I thought I'd do SV burgers tonight

Patrick thanks for the kind words. Your dinner looks amazing as well As to my dinner, I'll give you a synopsis of what I did. I rarely follow recipes Due to time constraints I did a fast hot soak of the beans and finished in the pressure cooker for like 8 min with a quick release but left them a bit under cooked. I think it was just over a pound of dried beans Had a 2# hunk of boneless leg of lamb that I cut into small chunks and seared in the Dutch oven to get some color. I think I added the first layer of flavor with some of the baharat spice as it browned. The meat was removed to cool and I added a large chopped onion to sauté and then added a few large minced garlic cloves and tomato paste and let it cook down a bit. Then added back the lamb and a small can of diced tomatoes and added more baharat spice, cinnamon and a small dash of crushed red pepper. Got it to temp on the stove then parked it into a 350 oven for about 90 min until the lamb was tender. I was happy with the results. I served over rice but a crusty loaf would be just fine as well