Today was a fun day in the kitchen. I would say salmon three ways (two really) with honey garlic, blackened, and plain. Honey garlic led the team with 3 out of 4 votes for top pick. Blackend seasoning Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login took second. I would try this again with thinner blackened seasoned salmon. My guideline for honey garlic was this
you made fish actually look appetizing! (that would be a lifetime’s supply of fish for me in those pics)
I'm surprised with your living in Wyoming all those years that you never acquired a taste for trout. That's a great eating fish. Image Unavailable, Please Login Speaking of fish, salmon patties on the gasser. T
oh lord no! Fly fishing for Trout is my primary activity in life (aside from cooking and eating I guess), but I never keep and cook them. Fresh water fish are really gross. Salt water fish can at least be okay sometimes in the hands of great cooks (or if super fresh). (Ironically I love sushi of all types. So I'm admittedly schizophrenic on this matter)
yeah, well, I was out-voted...so its happening... Image Unavailable, Please Login Image Unavailable, Please Login
And now into the oven with toppings to finish (stayed with the veggie pizza theme): Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Finished it with some fresh chopped basil on top... I gotta say...this was delicious! (we made a caprese as a back-up just in case - with the first good tomatoes and basil we have found since last summer) Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Letting the Chef give the "how to" (from Ania): 1. Grate whole cauliflower and spread it onto a piece of parchment paper on a baking sheet, and bake for 20 min at 375 2. Let cool and squeeze out the water in a towel (very thoroughly) 3. Whisk 1 whole egg with salt, pepper, garlic powder, dried oregano, dried basil, add dried cauliflower and 1/3 cup grated parmesan 4. Spread the dough on parchment paper on a baking sheet into a pizza shape, and bake on first side for 20 minutes 5. Flip and bake for another 5 minutes or so (use another piece of parchment paper and a plate to flip it directly from the baking sheet) 6. Put on tomato sauce, grated mozzarella cheese and your toppings 7. Bake until toppings are done (likely only a few minutes) 8. We finished with fresh basil, more parmesan, a bit of salt, pepper, evoo, dried oregano and chili flakes as we usually do with pizza The crust doesn't really get "crispy" or even really hold together super well, but it did stay together enough to slice and eat. It tastes of cauliflower and parmesan, so its got deep, nutty flavors. The olives and tomato sauce really brighten it, and other spicy or brighter toppings are recommended. We seasoned the cauliflower dough fairly heavily, and also spiked up the tomato sauce with dried herbs. And seasoned the veggies. I think doing all that seasoning went a long way to the really good taste this pizza had. Let us know if you try it!
Hahah it was quite tasty. For me the best tasting by a long shot. With the sauce it almost steam cooked.
I am for sure trying that! Especially after our Cauliflower buffalo bites. Image Unavailable, Please Login
Today was one of those days where I made something I never would have guess...salmon quinoa cakes!!! May or may not have seen Tom post something about Salmon Patties as well. I took the leftover salmon and made some quinoa. The quinoa of course had peas, corn, onions, peppers, and more in it. Combined with mayo, dijon mustard, two eggs, and some seasonings. Made them into little patties and medium heat pan with oil on the top. Im a happy guy right now. Very proud of this dish. Mostly because the last good crab cake I had was in alaska over a year ago. Recipe used as a baseline: https://www.littlebroken.com/salmon-quinoa-cakes/ Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Nice! I doubt I'll try it unless I meet a lady like yours that wants to. Yall have got me hankering for a pizza on the grill though. There hasn't been much pre-made pizza crust options at the store. And I'm gonna make some bread first before I do a pizza crust.
(At a friend’s house) Chuck roast, asparagus, Brussels sprouts and salad. Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Based on your comment and the first pick I thought, oh wow, he’s eating a flaked white fish something. Edit... glad it turned out to be a pizza!
Veggie pizza, cauliflower buffalo bites, quinoa, salmon aplenty, what the heck happened to this thread?!? Image Unavailable, Please Login OK, reposting a prime rib pic to restore a little bit of balance! [emoji2] Image Unavailable, Please Login Making beef broth from the bones. Mmm. This is gonna be the base of an awesome chili some day. [emoji39][emoji39][emoji39] T
You gave me an idea: a big grilled rib steak and mirabelle at the end of the isolation I have the time to find good cooking recipes
Free "old guy" advice (yeah, I know, you get what you pay for! [emoji2]) Don't wait for end of quarantine, spoil yourself now! If there's someone special, share with them. Just practice responsible social distancing! What's a mirabelle? Google says a plum? T
Quarantine provisions have run out, time to go for the dregs! Leftovers for us - leftover chili, leftover vegetable curry. T
Warm day near 70 so outside for treats. Then inside for more - lasagna! From the master chef, Rob, @SCFerrari. Fantastic. Wonderful gesture. Baked up perfectly. I had seconds and plenty for lunch tomorrow. And more special treats I’m holding for the weekend. Thank you Rob! Image Unavailable, Please Login Image Unavailable, Please Login Lasagna! Nice crunchy bits on top. Image Unavailable, Please Login Image Unavailable, Please Login
Yes, this is a small yellow plum, a specialty of my region (Lorraine), very tastefull in pie Edit: I just saw this fruit is...illegal in the US
What? Costco Grocery delivery! And TotalWine curbside pickup (in MD no ETOH in grocery stores). Sad. So have to visit another store.
Until i can go about maskless and not have to call to make reservations the quarantine is not over imo. Looks great.
