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Post by bixaorellana on Mar 6, 2010 3:41:53 GMT
As long as you're so piously observing a Lenten Friday, Kerouac, you might get down on your knees and plead forgiveness for inciting envy in the bosoms of those who slobbered piteously over the food porn you posted above.
want want want that meal!
However, I didn't exactly suffer this evening. I got some really nice beef liver that was apparently sliced with a laser. I browned it, then put it to one side while I made a sauce by sauteeing poblano, chopped carrot, onion, & garlic. To that I added two cut up tomatoes, a 200 g can of plain tomato sauce, a couple of healthy splashes of red wine, & some fresh thyme. Salted & peppered it, let it cook down some, then put the liver in it long enough to heat through. Had it with a small cucumber/avocado salad and a piece of fresh, crusty, completely tasteless bread.
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Post by gertie on Mar 6, 2010 8:48:57 GMT
What I want to know is cristina di the moules marinières indeed cure cold? I have a doozy and so for tonight's supper was completely lazy and put some left over beef stew I had frozen in a pot and served it with some crusty bread and called it done.
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Post by Deleted on Mar 6, 2010 10:49:57 GMT
Well of course it's done. Leftover stew is a better meal than when it is served the first time. Duh!
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Post by cristina on Mar 6, 2010 19:25:43 GMT
gertie, regrettably, although a delicious dinner, the mussels failed to cure my cold. Hopefully you fared better with your stew. I have just placed a carry-out lunch order for beef nanban and udon soup at (my favorite) the Cherry Blossom Noodle Cafe. Hopefully, this will do the trick....
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Post by existentialcrisis on Mar 6, 2010 21:15:01 GMT
hw ... then it wouldn't be "Ginger Tofu"! But you're right.. I made sweet and sour tofu once and I just dipped it in egg and coated it in cornmeal and fried it in much less oil and it worked out perfectly. I have to say though, the battered tofu, once cooked, sure looked similar to how Ginger Beef looks. So I think I just need to be more careful next time.
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Post by Don Cuevas on Mar 6, 2010 21:22:30 GMT
Just a light lunch today: an antipasto salad of English cucumber slices, tomato, sweet onion, kalamata olives, a few strips of anchovies, some smoked provolone cheese in a light oil and vinegar dressing; THEN:
fettucine type pasta with homemade sauce and little meatballs, Italian style; crumbles of queso Cotija añejo.
Marqués del Valle, Baja California Vino Tinto. In a glass. ;D
A couple of Lindt chocolate balls for dessert. And now, a nap.
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Post by lola on Mar 6, 2010 21:31:48 GMT
A bowl of vegetarian green chile carryout from Tomasita's in Santa Fe used to cure my colds, or at least help me forget them for awhile.
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Post by existentialcrisis on Mar 6, 2010 22:33:42 GMT
Breakfast was Egg Florentine ... with cheese and breadcrumbs golden on top.
Supper will be some marinated olives, garlic, dolmads, edamame salad, crusty cranberry and pumpkin seed bread, and some fruit salad with cottage cheese (pineapple, honeydew melon, kiwi, and red grapes).
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Post by Deleted on Mar 7, 2010 18:30:03 GMT
Last night was North African merguez sausages (mutton + beef), accompanied by chopped fennel, yellow pepper, onion and sliced fresh mushroom sautéed in butter (you might recognize some leftover items from the previous evening) and an écrasée de pommes de terre (partially mashed potatoes with cilantro and fresh basil, mixed with butter and sour cream). I think it was one of my better meals this week.
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Post by Don Cuevas on Mar 7, 2010 22:50:18 GMT
Comida today at Mariscos La Güera. We split an order of three seafood empanadas-tuna, shrimp and guisado of smoked marlin (nice, could have been a browner crust.); Doña Cuevas had the classic Camarones al Mojo de Ajo, rich and garlicky; I, Camarones a la Mexicana*. The sauce was light and very fresh, with tomatoes, onions, and slivers of chile serrano. The shrimp flavor still stood out.
*Some resemblance to Shrimp Creole, of which, the versions I've had, are much heavier in the saucing. Michelada para mi; Limonada de agua mineral, para la Señora.
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Post by lagatta on Mar 7, 2010 23:25:46 GMT
I like kerouac's meal.
I made some Nasi Goreng (Indonesian, and perhaps Malaysian, fried rice) with an Inproba spice mix sachet that seems fine, no strange taste. Finely cubed chicken breast (I prefer thigh meat, but the breast was on sale), various finely-chopped and lighly sautéed vegetables: a long red sweet pepper, a Chinese aubergine/eggplant, spring onions, petits pois (frozen) and no doubt some other things I've forgotten. It seems ok but is missing something - I may do a one-egg flat omelette and cut that into julienne strips. The spicing is quite mild which is what I wanted as it will be shared with some friends. I do have some sambals to add heat and interest.
I'm wondering whether I should add some tiny shrimp (Nordic Shrimp - crevettes de Matane) or some ham or some kind of smoked or bbq pork...
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Post by rikita on Mar 8, 2010 0:12:50 GMT
arab bread with tomato, cheese, corn, mushrooms and other stuff in it, and for dessert a piece of cake.
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Post by lagatta on Mar 8, 2010 0:56:12 GMT
I ate a small quantity (tapas dish) of my Nasi Goreng, adding an omelette (cooked more than a French omelette) from a small duck egg - same size as a normal chicken egg. With that addition and some sambal, it was surprisingly good. If I add shrimp or some kind of pork, I'll do it at the last minute. The little Nordic shrimp are peeled and cooked, and not everyone I know eats pork.
Oh, I did add quite a bit of fresh ginger. My tummy had been a bit upset since returning from my work trip, and ginger (in food or as an herbal tea) does settle the stomach. They even sell ginger pills for that purpose.
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Post by Don Cuevas on Mar 8, 2010 2:01:26 GMT
"Oh, I did add quite a bit of fresh ginger. My tummy had been a bit upset since returning from my work trip, and ginger (in food or as an herbal tea) does settle the stomach. They even sell ginger pills for that purpose."
Yes, but you must handle it gingerly.
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Post by bixaorellana on Mar 8, 2010 2:19:02 GMT
Why, what a snappy reply, DonC ~~ you do spice up the place! Question about Mrs.C's shrimp -- shelled or not? (People can say all they wish about more flavor blah blah blah, but I won't order them unless they come shelled.) Okay, stand back refined gourmands of Dockside Dining ~~ My supper tonight was a beautifully balanced layering of white onion, tomato, mayonnaise, mustard (yellow), horseradish, and Fud brand mortadela, accompanied by Valle Redondo California Vino Tinto (hecho en Mexico, twist-top). It was good.
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Post by Don Cuevas on Mar 8, 2010 19:38:03 GMT
FUD, pronounced, "food".
We are planning to have for our comida today smoked pork chops, sliced boiled potatoes, Brussels Sprouts and if they're ready in time, some Potato Raisin Rolls. Of course, there will be a variet of mustards available to dress the chops. (The Yellow Ball Park Mustard is gathering dust on the shelf.)
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Post by auntieannie on Mar 8, 2010 19:43:55 GMT
I started by turning the oven on to 180C before preparing a basic tomato sauce. whilst it was simmering, I marinated the chopped taleggio cheese in balsamic vinegar (and pepper) and then started "mounting the dish" by softening - one by one - the discs of rice paper and filling them with the marinated taleggio. arranging the finished package into a greased oven-proofed dish. Once all the "packages" were ready, I poured the tomato sauce on top and slid the dish into the warm oven for 20 minutes. t'was yummy!
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Post by bixaorellana on Mar 8, 2010 20:08:34 GMT
A northern European antidote to too much Mexican food lately, DonC? Sounds good.
Annie, how totally elegant and delicious that must have been!
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Post by Don Cuevas on Mar 9, 2010 21:52:25 GMT
An odd, late lunch today: a vaguely Asian slaw, of jícama and beet and cabbage, heavily seasoned with fresh ginger and garlic, etc; "scalloped potatoes au gratin", made of sliced preboiled potatoes, cheddar cheese, and pimentón picante. Micronuclear technique.
Boiled fresh green beans.
Monte Xanic Chenin-Colombard. (Valle de Guadalupe, Baja California, México)
Dessert: Lindt chocolate truffle balls and cheap, M&M counterfeits.
1 nap, coming up.
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Post by Deleted on Mar 9, 2010 22:02:30 GMT
Reminds me that I am out of ginger!
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Post by existentialcrisis on Mar 10, 2010 1:40:54 GMT
I have made the most delicious thing I've made in a really long time. Fish tacos! I cooked some haddock in a little lime and corona, then doused it with cajan seasoning. Served it in whole wheat tortillas with home-made pico de gallo and a creamy cilantro sauce, shredded green cabbage and sliced avocado. It was soooo good! I have pictures but I can't find the memory card reader.
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Post by Don Cuevas on Mar 10, 2010 17:51:47 GMT
I wish we could get Baja style fish tacos here. All that are available are on Fridays during lent, and they are soft-battered, fried fliets of boring fish (probably tilapia) and chopped up before being put into the tortilla. Not bad, really, but lacking crispness and heft, two important attributes to a good fish taco. Beer batter is a nice touch, too. Chipotle mayo is excellent on fish tacos. Radishes and cucumbers and a light cabbage slaw are fine additions. I think the place we go for tacos (run by some of our neighbors) has all that garniture, but it's impossible to reach from where we sit. (This is in the Pátzcuaro mercado and it gets very crowded.)
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Post by bixaorellana on Mar 10, 2010 18:07:05 GMT
I routinely make myself different kinds of fish tacos, mostly for breakfast. (I eat breakfast very late.)
Try any kind of leftover fish you have on hand, or buy fresh fish (tilapia works), or even canned tuna. Trick the fish out with sauteed onions, peppers, add an egg if you wish, then roll or fold in a freshly heated tortilla. Top with raw onion, minced hot pepper, cilantro, squeeze of lime, salsa -- all or none.
Actually, when I make a mixture like this for myself, I make only as much as I can use at one time. When it's done, I take it off the heat and start heating the tacos over the flame, then transferring them to a hot griddle. Meanwhile, I toss raw onion, chile, etc. into the mixture. I spoon some of the filling onto a tortilla, roll it up, then push it to one side while I do the others.
When I have as many as I want, I put one on a plate, cover the others, then pluck them hot from the griddle as I'm ready for them.
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Post by Don Cuevas on Mar 10, 2010 18:17:41 GMT
We shared a tuna empanada among the 3 empanadas we had Sunday at Mariscos La Güera in Pátzcuaro, and it's not bad, but it won't win any prizes from this judge.
I'd like some beer battered, crisply fried, Baja style tacos with shredded cabbage, cilantro, radishes, cucumber slices and that chipotle mayo.
By the way, we rarely have tortillas in the house. I think that my views on most tortillas are already known here. But, I'll eat a few when we go out.
Nothing else will do. Excet a Southern Style Catfish Filets Dinner. And, don't forget the green tomato relish!
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Post by existentialcrisis on Mar 10, 2010 19:52:02 GMT
I don't think I would be interested in battered fish tacos. Battered fish is good every once and a while, but I think it's over-rated. I think my taco would maybe have been better if I used halibut. And the chipotle mayo sounds like it would be good, and fresh cilantro on top. Yum. And I like bixa's breakfast fish taco idea... fish 'n' eggs .... could work.
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Post by Don Cuevas on Mar 10, 2010 21:50:59 GMT
(Imagines) Kippered herring, fried onions and scrambled eggs, rolled up in warm floured tortillas. Hold the salsa. (Imagination off)
What we really had for dinner today was a very big salad: romaine, cukes, radishes, cooked green beans, anchovies, Kalamata olives, parsley and a garlicky, red wine vinegar dressing. Polish style pickled beets, also. (Sliced cooked beets, red wine vinegar, sugar, horseradish, caraway seed, s & p.) And crackers.
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Post by bixaorellana on Mar 10, 2010 22:38:27 GMT
Mmmmmmm. That was dinner for the gods, who surely feast on the fruits of the earth, no?
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Post by rikita on Mar 11, 2010 0:23:44 GMT
french fries with tsatsiki
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Post by existentialcrisis on Mar 11, 2010 1:34:35 GMT
I ended up being inspired to make breakfast tacos this morning before going out apartment hunting. They were rushed, and I still missed my bus and had to take a cab downtown for $45... ouch. Now I'm exhausted from walking around all day in the chilly weather, so I'm relaxing with a Budweiser.
Supper will be a recipe called "Athenian Orzo", which will be an orzo casserole with diced tomatoes and topped with feta cheese... maybe I'll sneak in a few olives if a certain someone isn't looking.
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Post by gertie on Mar 11, 2010 14:01:00 GMT
Auntie's cheese in rice paper dish has me thinking. I have a good bit of leftover vegetable stew I made by slow simmering carrots, onion, bell pepper, cabbage, celery, zucchini, mushrooms, and a chili in v8 juice. Last night I served it along with some sandwiches I made from leftover rotisserie chicken and some fresh mozzarella. I was just trying to think what to do with it and I think as I used rosemary, sage, and basil in preparing it, I will make cheese ravioli and cook them in the oven in the sauce from the vegetables, then just add the vegetables in time for them to get hot and top with the last of the mozzarella and perhaps some parmesan.
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