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I didn't cook tonight, that's more relevant to the other thread on mojo, but I did put together the quintessential Australian ICBF to cook meal. Bread roll, Coleslaw, Rotisserie Chicken. 

 

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I was actually okay to cook, but hubby came home from the big town with a chook in a bag and the rest. Comfort food I guess. 

Edited by CantCookStillTry
G = c (log)
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Enchilada rojas. Home made corn tortillas. Pan fried and soaked in a sauce of grilled chilies, one grilled tomatoes, ancho chilies, garlic, and a few of spices. Filled with feta cheese and grilled onion.

Rice with toasted coriander, cumin and anise. Black beans. Grilled corn in coconut oil. Mango with lime zest and chili. Sour cream and luttace.

 

 

 

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~ Shai N.

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5 minutes ago, shain said:

Enchilada rojas. Home made corn tortillas. Pan fried and soaked in a sauce of grilled chilies, one grilled tomatoes, ancho chilies, garlic, and a few of spices. Filled with feta cheese and grilled onion.

Rice with toasted coriander, cumin and anise. Black beans. Grilled corn in coconut oil. Mango with lime zest and chili. Sour cream and luttace.

 

 

 

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beautiful, and the food surely 

 

Nice mix of flavors and great char on the corn.  I started using coconut oil when grilling it - the jar in the fridge was giving me the evil eye.  Your color palette, as always,delights and the flavors surely pleasing to the palate.  (I think the smoke is making me loopy...)

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2 hours ago, heidih said:

 

Nice mix of flavors and great char on the corn.  I started using coconut oil when grilling it - the jar in the fridge was giving me the evil eye.  Your color palette, as always,delights and the flavors surely pleasing to the palate.  (I think the smoke is making me loopy...)

 

Thanks! Coconut is great at highlighting the sweet fruity notes of fruits and vegetables. For grilled corn, my favorite is still mayo, it develops a richer grill flavor than pure fats.

~ Shai N.

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Took a “safe” road trip on Sunday and it is amazing how tired sitting in a car all day can make you.  Mr. Kim had to be on the computer for work, but I spent most of the day on the couch in front of the TV on Monday!  Dinner was tuna salad sandwiches on rye toast and canned tomato soup.  With some fresh asparagus for Mr. Kim (done in the CSO):

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Last night I made @patti's oven fries for dinner last night.  They were excellent – the best I’ve ever had.  The two of us at this entire pan all by ourselves:

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Thank you, @patti!

 

We also had salad with Momofuku dressing:

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And fixed up Sloppy Joes:

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45 minutes ago, shain said:

 

Thanks! Coconut is great at highlighting the sweet fruity notes of fruits and vegetables. For grilled corn, my favorite is still mayo, it develops a richer grill flavor than pure fats.

 

Interesting. We do it here after - think elotes. Will try grilling with it. I remember the recipe sign on the fish counter at a local "Pacific" Market  that showed mild white fish coated  in flavored mayo. Kinda like this https://www.cookinghawaiianstyle.com/hawaiian-recipes/recipes/detail/2663/island-style-mahi-mahi

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36 minutes ago, liamsaunt said:

Grilled halibut in a special spice blend one of my friends on St. John makes...it is so good.  Buy it... https://store.stjohnspice.com/products/Cruz-Bay-Grill-Rub.html salad, and olive oil roasted new potatoes from my CSA box that I brought to the Cape

 

Interesting. It says dry rub so are the onion, roasted garlic and peppers - dry powder? Appealing combo. 

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Hello, finally moved into a new house! We are going to be grilling very often I am guessing 😄. As some of you might have seen  on the other thread, we got fish directly from the boats. Super fresh, the octopus no, it was previously frozen. Very nice dinner. 

 

 

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13 hours ago, heidih said:

Interesting. It says dry rub so are the onion, roasted garlic and peppers - dry powder? Appealing combo. 

 

Yes, it is a dried blend.  You mix it with lime zest and juice, soy sauce, and olive oil to make a marinade.  It is really, really, good.  It works on chicken too. 

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Everyone’s meals look amazing this week!

@Shelby, thank you tons! It’s just been the same old, same old meals around here. 

@Franci, love grilled fish! Congrats on the move!

@liamsaunt, those potatoes look amazing, did you just coat them in oil and roast? Or boil first? 

@Captain, that Yorkshire is a thing of beauty!

 

So here you have pasta e ceci. I used fresh trofie, because that’s what I had, it’s not its usual pasta. After you boil the chick peas, you saute garlic in olive oil, add rosemary, add the ceci, add the cooking water. Then you puree half the chick peas, add the pasta to the same pot, add the pureed chick peas back to the pot, let the pasta cook through, adding water as needed. Finish with raw oil.

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Then you have passata di verdure, which is just minestrone (onions, carrot, celery, zucchini, tomato, cabbage, Borlotti beans, leek, chard, some kind of orange squash/pumpkin) that has been hit with the immersion blender. It might look unappetizing, but we like it. 😉  My son likes more pasta than soup, so this was his portion, but we like more soup that pasta.

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This was our tester/taste of what was going to become Sabich sandwiches. We used a mini pita to make sure the sauces were right. The tahina was thinned out after this and the amba was left as is (was deciding to leave it on the chunky side or run it through the blender). The picture of the whole sandwich came out too blurry. :(

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For dessert mini kiwis, called arguta kiwis here. They were delicious.

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Edited by ambra (log)
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6 hours ago, ambra said:

 

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A few suggestions for the sabaich. Obviously, it's only based on what I'm used to and you should follow your taste.

Consider:

- getting the eggplants darker.

- chopping the raw vegetables finely (they usually act as a condiments, not a main ingredient). Consider adding some raw onion. You can also add parsley.

- I assume the egg is hidden, but it might imply you may want to add more.

- most people add chopped pickles, usually cucumber.

- indeed the tahini looks thick, it should be quite runny and applied liberally, adding juices to be absorbed by the pita and eggplants. Make sure it is very lemony.

 

 

Your pastas look delicious. I don't really ever make pasta e ceci, but I do make ciceri e tria. I use a similar method to those you mentioned - blending the sofrito with some of the chickpeas.

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~ Shai N.

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8 hours ago, ambra said:

 

@liamsaunt, those potatoes look amazing, did you just coat them in oil and roast? Or boil first? 

 I boiled them and then cut in half and roasted in olive oil and salt.

 

Tonight's Cape Cod dinner: Massachusetts bluefin tuna* sandwich with Thai chili sauce, kohlrabi tom sum thanks to an idea in the "food in a pandemic" thread.

 

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*Massachusetts bluefin tuna is considered a sustainable local choice.  I am only mentioning this because in other areas of the country bluefin that swim in their waters is not considered sustainable, and I have gotten blowback on here in the past from people in other parts the country who may not realize that MA bluefin is fine to eat.  The season ends in a couple of weeks, and I probably won't have it again, because it is so rich.

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21 minutes ago, liamsaunt said:

 I boiled them and then cut in half and roasted in olive oil and salt.

 

Tonight's Cape Cod dinner: Massachusetts bluefin tuna* sandwich with Thai chili sauce, kohlrabi tom sum thanks to an idea in the "food in a pandemic" thread.

 

 

 

*Massachusetts bluefin tuna is considered a sustainable local choice.  I am only mentioning this because in other areas of the country bluefin that swim in their waters is not considered sustainable, and I have gotten blowback on here in the past from people in other parts the country who may not realize that MA bluefin is fine to eat.  The season ends in a couple of weeks, and I probably won't have it again, because it is so rich.

 

Your blue fin explanation is much appreciated. As people who love good seafood - sustainable fisheries are a big deal.

 

Curious about the kohlrabi som tum - texture wise I get it but how did you manipulate the acid/sweet? 

 

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8 hours ago, shain said:

 

A few suggestions for the sabaich. Obviously, it's only based on what I'm used to and you should follow your taste.

Consider:

- getting the eggplants darker.

- chopping the raw vegetables finely (they usually act as a condiments, not a main ingredient). Consider adding some raw onion. You can also add parsley.

- I assume the egg is hidden, but it might imply you may want to add more.

- most people add chopped pickles, usually cucumber.

- indeed the tahini looks thick, it should be quite runny and applied liberally, adding juices to be absorbed by the pita and eggplants. Make sure it is very lemony.

 

 

Your pastas look delicious. I don't really ever make pasta e ceci, but I do make ciceri e tria. I use a similar method to those you mentioned - blending the sofrito with some of the chickpeas.

Thank you so much for the notes! I will make sure to follow next round. (And yes, we did thin the sauce out a lot and use lots of lemon. I think my problem was precisely that I was scared to make it too runny, but this was way too thick. Yea, the egg must have been hidden. haha. I will definitely add more next time.) Thanks again,  I really appreciate it!

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You cook all day, do you really feel like making dinner?

 

Well, there's this product...

 

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It's really wonderful, and I added the jar to a pan I had lightly sautéed a shallot and garlic in.  And made...

 

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Casarecce with shrimp, olives, feta and tomatoes.  Salad alongside.

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Mitch Weinstein aka "weinoo"

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