Lunch! What'd ya have? (2018)

[rotuts]

@robirdstx

 

nice plate !

[robirdstx]

12 minutes ago, rotuts said:

@robirdstx

 

nice plate !

 

Thank you. The plate is Rene Ozorio Argento. I think I got it at Bed, Bath & Beyond, but it was many years ago, so...

[Anna N]

 

  Salad with planned-over chicken thigh, plum, red onions and toasted almonds. 

[chefmd]

Roasted artichokes cooked in CSO steam bake 350 degrees 30 minutes.   Mayo and garlic dipping sauce.

[rotuts]

I love artichokes

 

love them.  

 

I grew up not that far from watsonwille , where there were a lot or aftichokles.

 

i used to make them for my father.  I trimmed them in the manner of J.Pepin

 

then nuked them in 1/2 pieces , just until I could remove the choke and not over cook them

 

then trimmed them some more and served them w a vinaigrette

 

that was not that much work , but , well  ...........

 

this was not that long ago , but way before the CSO(B) showed up

 

than's for that insight

 

Im a long way from Watsonville now

 

but Ill keep my eyes open

 

and make some moves if I can

 

so thanks

 

@chefmd

 

and yes , if you can , get the thick stalk and peel that too :  its the same as the ' heart'

 

just don't go overboard w the 1 ft stalks

 

[BonVivant]

One of those things I'd rather someone else do it, such as deep-frying. But I'd rather make the sauce myself. Mix quark, capers, parsley, garlic, grated horseradish, lemon juice.

 

Fish without chips, the way it is sold here. You just get the chips from another stall or a snack bar.

 

 

 

Brotzeit/Brettljause (German and Austrian respectively) is not considered a main meal. So filling I could eat it for lunch or dinner.

 

 

 

[blue_dolphin]

Shrimp satay with spicy peanut sauce and quick cucumber relish

[kayb]

Forgot to take pictures, but...

 

A favorite the son-in-law requested. Chicken tenders, tossed in a combo of chili powder and brown sugar, wrapped in bacon and roasted. I always roast halved, or quartered, small unpeeled potatoes underneath them to take advantage of the drippings. With baked beans and homemade mac and cheese, which son-in-law contends is a Class IV narcotic.  But he went and picked up a chair I'd bought, and carried around the rearranged furniture to accommodate it, so I was happy to cook his choices for him.

[Shelby]

1 hour ago, rotuts said:

I love artichokes

 

love them.  

 

I grew up not that far from watsonwille , where there were a lot or aftichokles.

 

i used to make them for my father.  I trimmed them in the manner of J.Pepin

 

then nuked them in 1/2 pieces , just until I could remove the choke and not over cook them

 

then trimmed them some more and served them w a vinaigrette

 

that was not that much work , but , well  ...........

 

this was not that long ago , but way before the CSO(B) showed up

 

than's for that insight

 

Im a long way from Watsonville now

 

but Ill keep my eyes open

 

and make some moves if I can

 

so thanks

 

@chefmd

 

and yes , if you can , get the thick stalk and peel that too :  its the same as the ' heart'

 

just don't go overboard w the 1 ft stalks

 

I love artichokes too!  I think I had good success after some try/fail doing them in the IP........I will have to look back....

17 minutes ago, kayb said:

Forgot to take pictures, but...

 

A favorite the son-in-law requested. Chicken tenders, tossed in a combo of chili powder and brown sugar, wrapped in bacon and roasted. I always roast halved, or quartered, small unpeeled potatoes underneath them to take advantage of the drippings. With baked beans and homemade mac and cheese, which son-in-law contends is a Class IV narcotic.  But he went and picked up a chair I'd bought, and carried around the rearranged furniture to accommodate it, so I was happy to cook his choices for him.

OMG this all sounds so good.  

 

More about the chicken recipe please and also mac and cheese recipe please.  When you have time  

[Smokeydoke]

@rotutsI don't like artichokes, but my goodness, they are gorgeous to look at. I do like the jarred variety as a side or as a salad.

 

@BonVivant I've never had Tyrolean speck before but I love (addicted) Serrano ham and prosciutto. I may have to try some. Any brand you recommend?

Those cured sausages look wonderful. I like the way you eat.

[kayb]

1 hour ago, Shelby said:

I love artichokes too!  I think I had good success after some try/fail doing them in the IP........I will have to look back....

OMG this all sounds so good.  

 

More about the chicken recipe please and also mac and cheese recipe please.  When you have time  

 

Chicken's about the easiest thing you can do. Equal parts chili powder and brown sugar. Plastic bag. Shake 'em up. Wrap each tender in a strip of bacon. Bake at 350 some 20-25 minutes. Turn on the broiler to crisp the bacon if it's not quite there.

 

I quartered and parboiled (maybe 4-5 minutes) some small Yukon golds and put them underneath the chicken tenders, which were on a rack. Drippings from the bacon and chicken flavor them marvelously. You want to line your pan with foil for this, or just throw it away. It's pretty horrible to clean up.

 

Mac and cheese -- I boil a pound of elbow macaroni in salted water and mix it with 3-4 tbsp of butter, 4 oz grated sharp cheddar, 4 oz Velveeta in small cubes, a splash of heavy cream and some whole milk. I don't measure. I will sometimes stick it in a baking dish and top with Parmigiano and breadcrumbs, and sometimes not. Guaranteed to do nasty things to your arteries and your cholesterol.

Edited March 25, 2018 by kayb (log)

[HungryChris]

 Back in NOLA for a few days. I have been reading about Bevi  Seafood Co for a while and today we took the Canal Street trolley to pay them a visit. I had 2 pounds of boiled crawfish and Deb had a roast beef po-boy, dressed.

This is not a fancy place. Get in line to place your order and wait for your name to be called.

My take: If you want to get your crawfish on, Bevi Seafood Co, Hell Yes!!! After that roast beef po-boy, Deb was a changed person (in a good way).

HC

Edited March 26, 2018 by HungryChris (log)

[Anna N]

 

Sliced chicken thigh, lettuce and chipotle mayo on lightly toasted Ace multi-grain ciabatta bun. And sliced kiwi fruit as I make an effort to meet my 5 a day or is it 10 a day or has it now gone up to 15 a day?  How does one find room for anything else? Or perhaps that’s the whole point.  

[BeeZee]

Cooked an extra (small piece) tuna last night for planned leftover. Went to the market near my office at lunch time and picked up pita bread, an "ugly ripe" tomato (which was actually very flavorful), and crammed the lot (with a teeny tiny avocado from TJ's) into the pita. Yum.

[liuzhou]

Picked up four of these this morning. I call them yellowtail.

 

 

The person on the supermarket fish counter, had no idea. As usual. The price sticker read 金丝鱼 (jīn sī yú - literally 'gold thread fish') but a search under the Chinese name with the aid of Mr Google and his Chinese friends point me to very different tiny fish about two inches long, bred for decorative purposes in tropical fish tanks. These are about 8 inches/20cm head to tail.

 

Anyway, I like  'em. Gutted and de-gilled, then rubbed with salt and black pepper and deep fried for just a minute or two.

 

 

Served with lemon and un-photographed crusty baguette and butter.

 

 

[HungryChris]

Yesterday, we hit Bevi Seafood Co again. I had to get more crawfish and added some fried green tomatoes. Deb had a half a fried shrimp po-boy and a cup of roasted garlic and pesto bisque, which was amazingly good and has been added to my must try and replicate list.

HC

[Shelby]

2 minutes ago, HungryChris said:

Yesterday, we hit Bevi Seafood Co again. I had to get more crawfish and added some fried green tomatoes. Deb had a half a fried shrimp po-boy and a cup of roasted garlic and pesto bisque, which was amazingly good and has been added to my must try and replicate list.

HC

You're killing me.

[TicTac]

9 hours ago, liuzhou said:

Picked up four of these this morning. I call them yellowtail.

 

 

The person on the supermarket fish counter, had no idea. As usual. The price sticker read 金丝鱼 (jīn sī yú - literally 'gold thread fish') but a search under the Chinese name with the aid of Mr Google and his Chinese friends point me to very different tiny fish about two inches long, bred for decorative purposes in tropical fish tanks. These are about 8 inches/20cm head to tail.

 

Anyway, I like  'em. Gutted and de-gilled, then rubbed with salt and black pepper and deep fried for just a minute or two.

 

 

Served with lemon and un-photographed crusty baguette and butter.

 

 

 

From the flesh and skin patterns, they almost look like a species from the Mackerel family.

[liuzhou]

15 minutes ago, TicTac said:

 

From the flesh and skin patterns, they almost look like a species from the Mackerel family.

 

Yes, but much smaller and without that mackerel smell.

[HungryChris]

Last day in the Big Easy. We went out to get a few gifts and tee shirts and made it back to the hotel by about 10 AM. Deb announced that she wanted to spend a bit of time at the roof top pool. The wheels started turning, and my plan was hatched. More crawfish at the local market, Rouse's. Knowing that they put them out , steaming hot at 11AM, I was there a little early, almost giddy at the thought that something I had only fantasized about for almost 3 years, was about to come to fruition. I went to the little salad / olive bar and got, among other things,  some pickled okra, grabbed a cold Dos Equis, and waited patiently for the mud bugs to emerge from behind the scenes. 

They opened my beer at the coffee bar, and I found a table in the food court, a happy man indeed! These were "field run" , but a little discretion with the scoop paid off.

These were steaming hot and perfectly seasoned. Total tab: $7.46.

HC

 

 

 

Edited March 27, 2018 by HungryChris (log)

[kayb]

Carryout from my favorite local diner, my reward for grocery shopping while hungry and not loading up on too much excess.

I submit you cannot get a better lunch for $6.77, including tax, sans drink or dessert.

 

Chicken and dressing, cranberry sauce, lima beans, corn. I'm a happy camper.

[Captain]

15 hours ago, liuzhou said:

I call them yellowtail.

We call them Yakka's Used mainly for bait.  More details here.

[liuzhou]

2 hours ago, Captain said:

We call them Yakka's Used mainly for bait.  More details here.

 

Thanks. Your link is broken, but I was able to find this by searching for 'yakkas'.

 

Quote

Yellowtail Scad, Trachurus novaezelandiae Richardson 1843

 

Other Names: Bung, Chow, Mcculloch's Yellowtail, Scad, Southern Yellowtail Scad, Yakka, Yellowtail, Yellowtail Chow, Yellowtail Horse Mackerel, Yellowtail Mackerel, Yellow-tail Scad

 

Bait fish? They've sure got me hooked.

Edited March 28, 2018 by liuzhou (log)

[HungryChris]

3 hours ago, liuzhou said:

 

Thanks. Your link is broken, but I was able to find this by searching for 'yakkas'.

 

 

Bait fish? They've sure got me hooked.

 

Your link worked fine for me.

HC

[liuzhou]

17 minutes ago, HungryChris said:

Your link worked fine for me.

HC

 

Odd, it's working for me now, too.