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Dinner 2018


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It had had been two weeks, so it was time to go back to Floyd’s! I tried some new dishes and it was all good!




Our Appetizer: Shrimp Diableaux ~ Bacon-wrapped, Cream Cheese & Jalapeños




Corvina Lapaz ~ Corvina served in a Lemon Butter Sauce with Avocado, Pico de Gallo & Crab Meat and Fried Okra. DH had the Chicken Fried Chicken & Cream Gravy with Potatoes Floyd (seen in the background).

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3 hours ago, ElsieD said:

Did you put the tuna cakes directly on the air fryer basket?


No, they were on a foiled and oiled sheet pan. I also oiled the tops lightly with a brush and I didn’t flip them. 

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My eG Food Blog


My NEW Ribs site: BlasphemyRibs.com

My NEWER laser stuff site: Lightmade Designs

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9 hours ago, rotuts said:



I havent cooked a fresh scallop at home for so long I can't remember how I did it.


these days they are ridiculously expensive , and far from the freshness Id like


I think I used to chill them for a bit in the freezer first to firm up


I am in complete agreement that even the hint of OverDone ruins them.



I chill/dry them by sitting on a plate in the fridge. I get a great sear if I fry them in butter. Probably some milk protein in the sear...but they look good and aren't overdone

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I used  the last of the clams I harvested  recently for linguini with clam sauce, last night. I have found that a mixture of finely chopped cilantro,  curly parsley,  copious amounts of fresh chopped garlic, dry white wine with good olive oil makes the base for a great white clam pasta sauce. I simmer the combination together for about ten minutes, zip it up with an immersion blender, until smooth, reduce until the wine volume is halved and add chopped raw clams and bring to a simmer, putting the salted pasta water on high heat at the same time. When the pasta water is at a rolling boil, I add the pasta to it, turn up the heat of the simmering sauce and add the whole clams to that pot. The pasta is usually done at the same time the clams open up, and it is a simple matter of bringing them all together at that point.



Edited by HungryChris (log)
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Ok, I tried the fresh baked whole, cut, plated and bite shots with this one, but as you are about to realise, this dinner has a face only a tummy can love. 

Chicken Jalepeno Popper Bake, a combo recipe from a bunch of lchf blogs for my husbands tea & freezer meals. 




Yeah, that was the best one. 

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Happy Mother's Day!!! :x


Happy Mother's Day to all you mothers out there!

I hope you all had a good one.

It was not a day to go out for food. So I cooked.



Salmon, morel mushrooms, roasted peppers.




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I know it's only about a week since I posted something very similar, but I quite enjoyed it then and tonight attempted to improve it. Think I succeeded.




Took a large boneless, skinless chicken breast and cubed it into 2-3 cm cubes and marinated them for an hour in 2 Tbs Sriracha sauce with lemon juice, chopped shallots, garlic and salt. Stir fried it.


Made a lettuce, cucumber, coriander leaf and tomato salad. Stuffed the lot into pita bread smuggled back from Vietnam. Added sea salt and white pepper.


Ate four.


Sorry, you can't see the chicken this time. It is there under the salad.


I found these wonderfully flavoured tomatoes in the market this morning.



Edited by liuzhou (log)
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...your dancing child with his Chinese suit.


"No amount of evidence will ever persuade an idiot"
Mark Twain


The Kitchen Scale Manifesto

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@HungryChris, your pasta with clams looks sooooo good. Even at 7:00 AM.   I might have to see if I can get clams today.



Pizza for Mother's Day dinner.


I put two 500g batches of sourdough in the fridge just before bed Saturday night. 

Moe took one batch out Sunday afternoon while I was at work and it was ready to use when I got home.


As soon as I walked in the door, I put some mini plum tomatoes in the CSO, drizzled with olive oil, dried basil and a number of garlic cloves, and roasted them for about 22 minutes on the bake steam setting.


Made six , small 7" pizzas with different toppings. 

Made three for Matt. One Greek,



one roasted tomatoes with Kalamata olives,


and one Margherita.


for Moe and I, one topped with pepperoni and mushrooms, one with pepperoni and Kalamata olives and one Margherita.

Baked on a stone on the grill.


Only four got eaten so I'm going to warm up one in the CSO for Moe's breakfast. 


Sourdough crust pizza Mother's Day May 13th, 2018 crumb.jpg

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Yikes :


look what showed up in my bags from Market Basket :




2895 mg of NaCl per box.


they have MicroWave directions :   Beep Beep , done


and it says on the box you get browning !


however , being from S. of SF :


thread was on eG some time ago :




Mods :  I will provide my dinner dish eventually.


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Ok , Ok, Ok !


      " from one of  Die Hard Movies "  i.e. Joe Pesci


well , Il get my Coat !




My Dinner :




yes that's RaR with a nice avocado  ;  salt , balsamic etc

I used the Micro instructions on the RR box :




here is the Roni with butter I melted in the Micro first




oddly the Roni did get brown


the above is with their recommend dose of water and the Packet


then as they suggested this came about ;


as above my dinner


well I was greatly surprised that the Roni did not have such an amount of Industrial salt that I could not taste it


my only gripe is this :


why am I paying for Advertising which I choose not to 


its a brand name


had i used a bit less water  , the Roni might have been less moist


a nice thing


am I suggesting y0u go out and buy RR by the container load ?




there is something going on here if you might like an item that takes a few punches on le bottom-es 


of dour micro while you do something else.


nothing " Pure " about this


GMO , maybe plus things I have chosen to look into and might not be able to pronouce


'and , as another problem :


there is Pasta-a-Roni 




and thats not from ST


AgraCon might like you to believe it




Edited by rotuts (log)
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5 hours ago, Ann_T said:

@HungryChris, your pasta with clams looks sooooo good. Even at 7:00 AM.   I might have to see if I can get clams today.



Pizza for Mother's Day dinner.




Sourdough crust pizza Mother's Day May 13th, 2018 crumb.jpg


Great crumb.


What surface do you bake on/in?



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Ann_T - great result.  I recently purchased a Pizza Steel (http://modernistcuisine.com/shop/baking-steel/).


Haven't had an opportunity to try it outdoors yet, but the indoor results (gas oven) have been good - but not as good as what you posted.  I am wondering if convection might be a good idea next time..I have also yet to try putting it flat on the bottom of the oven....

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I wish I could deal with medium-rare pork. I can't. I was too conditioned to "you'll get trichinosis!" as a child. I know that's not really an issue. Still can't get past it.


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Don't ask. Eat it.


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