Monkfish tonight and a terrine of Fois Gras for tomorrow[ATTACH] [ATTACH] [ATTACH] !
Monkfish tonight and a terrine of Fois Gras for tomorrow Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login !
Monkfish is the one that some folks say if prepared right mimics lobster. They are some seriously ugly mo-fos too. The famous fish throwing place at Pike Place Market in Seattle used to always have one up front. Sometimes they tie a string to the mouth then get people to get close to pose for a pic and pull the string. Hilarity ensued!! But yea, even uglier than one of my favorite fish Ling Cod.... Image Unavailable, Please Login
I'm using fresh cauliflower. I would have used frozen riced but couldn't find any at the store the other night when I was there. I've also seen some recipes that use just cheese and eggs to make the crust. I'll probably try a few recipes and see which one I end up liking.
Stuffed poblano peppers. Char the peppers under a high broiler. Let cool a bit, then peel the charred skin. Slit open, de-seed. Stuff. Cover with mozz. Bake at 350 F until cheese is bubbly. Stuffing is made of browned ground beef, riced cauliflower, sautéed onions and garlic, few tbsp of salsa, cumin, S&P, grated sharp cheddar. Image Unavailable, Please Login Stuffing. Image Unavailable, Please Login Crappy iPhone pic of the final product. Wasn't too much trouble to make. Good taste. I took a lot of the membrane out of the wife's, and she was fine with that. I left a bit more membrane on mine for a little more zip. T
Refried and crisped up the leftovers and made some diabetic Po Boys (hollowed out the bread, just crust).... Image Unavailable, Please Login Sent from my iPhone using FerrariChat
I tried two different pizza crusts tonight. One with cauliflower, cheese and egg and one with just cheese and egg. Both were ok. Not sure I'll make either again, but if I do it'll probably be the cheese and egg one. The cauliflower one was too much well..... cauliflower flavor. Imagine that!?! Interestingly I honestly couldn't eat much of either, I took two small slices of each and was done after less than three slices. Just too much cheese I think between the crust and toppings. I think if I had made the cheese and egg one thinner, it might have been better. Just too much cheese by the time you put toppings and cheese on top like a real pizza. But, I'll try something like this again one of these days. There are some other recipes out there that use almond flour and some other stuff to make it taste more like crust. And yeah, put both under the broiler to brown up the top and the parchment on the one just about burned up! Cheese and egg crust and pizza Image Unavailable, Please Login Image Unavailable, Please Login Cauliflower/cheese/egg crust and pizza Image Unavailable, Please Login Image Unavailable, Please Login
After an Epic Day/Night . . . Caught a Burlap Bag Full of Lingcod on one & only Deep Sea excursion out of San Simeon. And that was *after* they were fileted. Sent from my SM-G973U using Tapatalk
Good stuff huh?! I used to go fishing around here as a kid with my uncle, caught mostly little rock cod but would get a Ling Cod once in a great while. Such a good eating fish!
Ended up eating left over Chinese food. Not sure what I'm having tonight, but it will be take out. Close to the house is Five Guy's, Papa John's, Panago (taco pizza place), McDonalds and White Spot (mostly burgers).
Another round of F-chat carnitas. Added a little ancho pepper to the above collection of herbs and spices...T
Damn good parmesan crusted sheepshead with lump crab . Pork belly , blue fin tuna starter . GW fins New Orleans Image Unavailable, Please Login Image Unavailable, Please Login
Scrolled up, down, all around . . . All said & done with first go-round, what went right & wrong with this round of Pinquitos? Sent from my SM-G973U using Tapatalk
Good call!! Hard to go wrong at GW!! If you're there for another evening HIGHLY recommend Commander's Palace (Garden District), Muriel's (Jackson Sq), and Napoleon House. Headin out there in a couple weeks for 8 days. Can't wait to get back!!
Thxs Mark ! Done Napolean house already, but will try the other two . Seems I'm here every other week so I need new ideas .
Bourbon House (on the street thusly named) is also a winner. And of course Brennan's for bruch and nanners foster.
Image Unavailable, Please Login Not much went wrong IMO. I added some more salt and simmered a couple more hours today while the tri tip was on the smoker. Great texture on the beans; they didn't turn to mush with all that simmering. I think minor tweaks I would make for the next batch are a tad more bacon - thick cut if I can find it at the store - and perhaps some liquid smoke. All in all, that was a great recipe you posted; thank you! T
Really good. Nothing wrong with anything we ordered. The dirty rice, a side I ordered had an amazing taste as well . You will love it..
Butcher was closed so I ground my own chuck- not worth making a blend for just 3. Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Both look great! I made tri-tip today too. Did a garlic and horseradish rub and sous vide over night. Marked it on the grill at Dads. Pretty tasty if I do say so myself. Image Unavailable, Please Login Image Unavailable, Please Login
Perfect level of doneness. Ours came out between medium rare and medium. So, good compromise for wife and for me. T
Brunch at Brennan's. OMG. An event not to be missed. Wife and I did their brunch some years back. As I recall, we also opted for the wine pairings. I think I rolled out of there close to noon & slept until early evening! T
Hard to go wrong in New Orleans with food. We've been to all of those places. Each great in its own way. If you can, get a seat upstairs at Commander's. Also, I highly recommend the 3-martini lunch. Top tip - take a cab to and from! T