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What's on the weekend menu?

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Category: Other Food-Related Topics
Forum Name: Around the Kitchen Table
Forum Discription: A place to discuss general food talk, as well as general techniques for food preparation.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3433
Printed Date: 26 June 2019 at 08:03


Topic: What's on the weekend menu?
Posted By: TasunkaWitko
Subject: What's on the weekend menu?
Date Posted: 05 April 2013 at 11:42
Predictions are for grey skies and rain for at least part of the weekend (possibly all of it), so I tried to think of meals I could make that would take this into consideration.
 
Friday night (tonight), we'll most likely be eating out, since the Beautiful Mrs. Tas and I plan on going to the cinema with our youngest son when we get off work. Not sure where we'll go, it could be fast food, or it could be a nice sit-down supper ~ we'll see how things go.
 
For this weekend, I informed her that I'm planning on http://foodsoftheworld.activeboards.net/bergensk-fiskesuppe_topic3216.html" rel="nofollow - Bergensk fiskesuppe :
 
http://foodsoftheworld.activeboards.net/bergensk-fiskesuppe_topic3216.html" rel="nofollow - http://foodsoftheworld.activeboards.net/bergensk-fiskesuppe_topic3216.html
 
Also on deck is a Spanish barbecue of costillar de cerdo, using the http://foodsoftheworld.activeboards.net/carne-de-cerdo-lacado_topic1270.html" rel="nofollow - lacado method on 2 or 3 beautiful racks of ribs:
 
http://foodsoftheworld.activeboards.net/carne-de-cerdo-lacado_topic1270.html" rel="nofollow - http://foodsoftheworld.activeboards.net/carne-de-cerdo-lacado_topic1270.html
 
My preference would be for barbecue over wood and charcoal, with hickory or apple smoke, but it's going to depend on the weather, so I may end up preparing them indoors in the oven.
 
If the weather cooperates, I'll do the ribs on Saturday and the soup on Sunday, but if Saturday is rainy, then I'll make the soup and hope for good weather on Sunday.
 
What about YOU?


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Replies:
Posted By: Margi Cintrano
Date Posted: 05 April 2013 at 11:56
Tas,
 
Our weather is not much better; so we have 2 baby suckling piglets from a pig farmer friend of the Vet´s  ... Oven " Cochinillo asado de Segovia "  on carte for lunch Saturday ...
 
" Important Potatoes ( patatas importancia - see Iberia Section )  to accompany " and a starter as usual, a simple salad ...
 
Dessert; not for me ... some fresh fruit in season; strawberries called fresones which are delightful and sweet as sugar, and need nothing to be delectable  ... and an espresso ...
 
Perhaps, 2 hours later, a dessert for 17.00 MERIENDA, that is SPANISH COFFEE HOUR BREAK ...
 
Similiar to HIGH TEA IN LONDON, OR COCKTAIL HOUR IN NEW YORK CITY; a coffee and cake hour.
 
Shall be baking something; however, not yet decided ...
 
Shall provide a pictorial in IBERIA tomorrow evening or Sunday morning ...
 
Kindest.
Margaux
 
 


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Posted By: HistoricFoodie
Date Posted: 05 April 2013 at 12:11
Still have to watch what Friend Wife can eat; nothing that requires a lot of chewing, nor anything particularly dry. So, rough plans are:

Taco salad, tonight. She makes that (one of the few things she cooks) with ground turkey instead of beef. I just finished making a tapioca pudding, which we'll probably have with a raspberry-chocolate sauce.

For tomorrow, Gombaval Toltott Palacsinta (mushroom-filled pancakes). I was inspired by the palacsinta thread, and we've got a slew of mushrooms in the fridge, so that's a good way to use them up.

Sunday, probably Avgoemono Soup, made with lamb meatballs. I'd love to make the Portugeuse Corn Bread to go with that, but that sort of thing out until we get her cured.


Posted By: Hoser
Date Posted: 06 April 2013 at 01:59
Stuffed filet of sole for us tonight...they finally put it on sale....this will be served up after my beloved Red Sox are done kicking some Blue Jays backsides and will be served with roasted brussel sprouts and stuffed with a walnut,spinach,garlic, mushroom and goat cheese stuffing. Meatloaf coming up as well...been toying with the idea of stuffing it with mac n cheese...we'll see what happens, also picking up some nice strip sirloins...not sure yet what I'll do with them.

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Go ahead...play with your food!


Posted By: Margi Cintrano
Date Posted: 06 April 2013 at 02:59

Hoser,

 
Sounds marvelous ... Love your goat cheese stuffing ... and meatloaf ...
 
Have marvelous wkend,
Margaux.


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Posted By: Margi Cintrano
Date Posted: 06 April 2013 at 03:05

Good Morning,

 
I am going to be uploading my Segovian Traditional Roasted Suckling Piglet Photos both here and in the Iberian Section on a new thread. ( cochinillo asado de segovia )
 
And it is so easy too ... Traditionally speaking ... Too bad I do not have a wood burning oven !
 
Stayed tune for heaven on earth !
 
Margaux.


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Posted By: TasunkaWitko
Date Posted: 08 April 2013 at 08:57
Well, everyone - I would have to call it a pretty successful weekend as far as the culinary projects were concerned; I was able to make both the costillar de cerdo lacado and the Bergensk fiskesuppe, and both turned out very well.
Costillar de cerdo lacado: full report and photos here: http://foodsoftheworld.activeboards.net/carne-de-cerdo-lacado_topic1270.html" rel="nofollow - http://foodsoftheworld.activeboards.net/carne-de-cerdo-lacado_topic1270.html
 
Bergensk fiskesuppe: full report and photos here: http://foodsoftheworld.activeboards.net/carne-de-cerdo-lacado_topic1270.html" rel="nofollow - http://foodsoftheworld.activeboards.net/carne-de-cerdo-lacado_topic1270.html
 
I loved both of these projects and would definitely make them again. The Flemish counterpart to Bergensk fiskesuppe is called waterzooi, which uses freshwater fish from the rivers of Belgium; I will be making this with fish that I will (hopefully) catch sometime this year. The lacado technique for the ribs warrants experimentation in conjunction with other methods for barbecue (mustard slather/rub etc.).
 
All-in-all, a great weekend for cooking ~


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Posted By: TasunkaWitko
Date Posted: 11 April 2013 at 09:18
Well, they are calling for a very rainy weekend, so I won't be doing much outside this weekend, and no barbecue or over-the-fire cooking of any kind. With that in mind, these are my current meal plans (subject to change) for the weekend:
 
Friday night, home-made pizza, using http://foodsoftheworld.activeboards.net/pizza-napoli_topic96.html" rel="nofollow - this method , which has worked so well for me:
 
http://foodsoftheworld.activeboards.net/pizza-napoli_topic96.html" rel="nofollow - http://foodsoftheworld.activeboards.net/pizza-napoli_topic96.html
 
Saturday, I'd like to make http://foodsoftheworld.activeboards.net/sm-kttbullar-swedish-meatballs_topic80.html" rel="nofollow - these Swedish meatballs , which I have tried before and found to be absolutely perfect:
 
http://foodsoftheworld.activeboards.net/sm-kttbullar-swedish-meatballs_topic80.html" rel="nofollow - http://foodsoftheworld.activeboards.net/sm-kttbullar-swedish-meatballs_topic80.html
 
Making them this weekend will allow me to prepare a pictorial for them; however, I may instead make http://foodsoftheworld.activeboards.net/frsrullader_topic887.html" rel="nofollow - Färsrullader , which uses very similar ingredients and is something that I really, really like:
 
http://foodsoftheworld.activeboards.net/frsrullader_topic887.html" rel="nofollow - http://foodsoftheworld.activeboards.net/frsrullader_topic887.html
 
Sunday, inspired by Ahron's http://foodsoftheworld.activeboards.net/marinara-sauce_topic3452.html" rel="nofollow - marinara and http://foodsoftheworld.activeboards.net/meatballs-with-penne-rigate_topic3439.html" rel="nofollow - meatball posts, I would like to make meatball sandwiches, using http://foodsoftheworld.activeboards.net/meatballs-with-penne-rigate_topic3439.html" rel="nofollow - Ahron's recipe for meatballs and http://foodsoftheworld.activeboards.net/a-sitdown-with-johnny-sack_topic1158.html" rel="nofollow - my go-to recipe for marinara , which is very similar to http://foodsoftheworld.activeboards.net/marinara-sauce_topic3452.html" rel="nofollow - Ahron's :
 
http://foodsoftheworld.activeboards.net/a-sitdown-with-johnny-sack_topic1158.html" rel="nofollow - http://foodsoftheworld.activeboards.net/a-sitdown-with-johnny-sack_topic1158.html
 
I'd like to take new photos of the sauce-making, since I am not happy with the existing ones, and will also take photos of the finished meatballs and the sandwich-making.
 
I also have a Scandinavian charcuterie project that is on deck and might be finished by Sunday, but I will keep that one "under wraps" for now, as it is still in the "development" stages.
 
As I said, these plans are subject to change, but that's what I'd like to do.


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Posted By: Margi Cintrano
Date Posted: 11 April 2013 at 09:42
April 12th, 13th and 14th:

Firstly, I am in an editorial deadline and shall be at the computer in our home office ... I had attended SALONS GOURMETS XXVII - 2013 at the IFEMA CONVENTION CENTRE in the Madrid Capital reporting and taking photos for 4 days from April 8th through today, April 11th. 

Thus, Aron´s tomato Marinara is on the priority list, so that we could have a simple Puttanesca ... The Vet is bringing home exported Italian canned tomatoes ... All the rest of the ingredients are staples in our pantry and home.

For Saturday, we are planning to discuss this, later this evening. It shall be very simple ... And relatively non - experimental ... Perhaps, some fresh fish and a fresh green vegetable for lunch ... and / or an oven roast - beef or chicken / and / or an oven pasta ... with Aron´s lovely Marinara and for Sunday, uncertain ...

Shall confirm, and take a few fotos ... Very busy with my every 3 week column GOURMET CHOICES so we may even go out Saturday night, for a light bite locally for Tapas at our local Taberna Bar.

Have lovely wkend. 
Margaux.  


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WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..


Posted By: Hoser
Date Posted: 12 April 2013 at 02:07
Masters weekend. The best golf tournament on the planet is being held this weekend, so I'll have some friends over to watch it in big-screen HD and will make something we can graze on throughout the afternoon. The wife has requested http://foodsoftheworld.activeboards.net/firehouse-wiener-sauce_topic941.html" rel="nofollow - firehouse weiners , so I guess that will be the main course.

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Go ahead...play with your food!


Posted By: Margi Cintrano
Date Posted: 13 April 2013 at 07:23

Saturday Lunch

 
We decided on a simple home lunch ... Since the weather was quite sunny and nice ... We wanted to catch the BAUHAUS & KLEE exhibit at the Juan March Foundation Gallery ...
 
 
Crudities with a dip of young blue vein Gorgonzola and a Tortilla ( Omelette with shellfish ) ...
 
PHOTO 1:  TINY SHRIMP AND MUSSELS FOR THE OMELETTE ...
 
http://s1265.photobucket.com/user/Margcata/media/2013-04-06141500.jpg.html" rel="nofollow">
 
 
 
PHOTO 2:  THE OMELETTE
 
 
http://s1265.photobucket.com/user/Margcata/media/2013-04-06143911-1.jpg.html" rel="nofollow">


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Posted By: Margi Cintrano
Date Posted: 13 April 2013 at 07:36
MARGAUX´s CRUDITIES ...
 
http://s1265.photobucket.com/user/Margcata/media/crudities-1.jpg.html" rel="nofollow">


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Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
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Posted By: TasunkaWitko
Date Posted: 13 April 2013 at 22:49
Looks good Margi!
 
Well, for anyone who might be wondering, we ended up ordering out for pizza, but the Swedish meatballs were very <bleep>ing good; The recipe I posted above was great, but I did add black pepper (equal amount as the salt) to the meatballs and also to the sauce. Also, I added a finely-chopped leek (white part and beginning of the green part) to the sauce. Finally, I baked the meatballs, rather than frying them. Outstanding taste - makes the red McCormick envelope meatballs seem like <bleep>balls by comparison. Took photos etc., and will post a step-by-step pictorial.
 
Meatball sandwiches and marinara on the menu tomorrow!


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Posted By: Margi Cintrano
Date Posted: 14 April 2013 at 00:03
Tas,

It was a light quick lunch Saturday. 

Very tasty Tortilla de Mariscos,  Shellfish Omelette ... The crudities and dip were very refreshing.

Thank you.
Margaux. 


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Posted By: Margi Cintrano
Date Posted: 14 April 2013 at 06:08

SUNDAY ...


PHOTO 1:  SALMOREJO DE CORDÓBA ... SERVED WITH AIR DRIED ACORN FED HAM AND HARD BOILED EGG GARNISH ... ( starter plate - considered spoon cuisine ) 


http://s1265.photobucket.com/user/Margcata/media/salmorejo.jpg.html" rel="nofollow">


RECIPE IS IN THE IBERIAN SECTION FOR THOSE INTERESTED ... 

ENJOY.
MARGAUX. 



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Posted By: Margi Cintrano
Date Posted: 14 April 2013 at 06:17
 
 
SUNDAY MAIN COURSE ...
 
PHOTO 1:  CHICK PEA FLOUR BREADED SAUTÉED FRESH RABBIT ...
 
http://s1265.photobucket.com/user/Margcata/media/2013-04-10112236RABBITBREADING.jpg.html" rel="nofollow">


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Posted By: Margi Cintrano
Date Posted: 14 April 2013 at 06:21


SUNDAY -  SAUTÉED FRESH RABBIT IN CHICK PEA FLOUR ( Most Iberian Chefs use chick pea flour; harina de garbanzos, because it does not permit the Evoo to absorb into the meat or fish or poultry one is sauté-ing ) ...

PHOTO 2:  the sautéing of the rabbit 


http://s1265.photobucket.com/user/Margcata/media/2013-04-10112229.jpg.html" rel="nofollow">


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Posted By: TasunkaWitko
Date Posted: 15 April 2013 at 08:44
Looks great, Margi - that rabbit in the bubbling hot oil looks delicious!
 
My Italian meatballs using http://foodsoftheworld.activeboards.net/meatballs-with-penne-rigate_topic3439.html" rel="nofollow - Ahron's recipe turned out very, very well. I really liked the flavour, and am going to see if I can work his recipe in with the recipe that I usually use. I believe that if I can put the two together correctly, I might have the "perfect meatball." Thumbs Up The sauce was incredible, as well; I used http://foodsoftheworld.activeboards.net/a-sitdown-with-johnny-sack_topic1158.html" rel="nofollow - my go-to recipe , based on http://foodsoftheworld.activeboards.net/johnny-sacks-spaghetti_topic1000.html" rel="nofollow - Andy's adaptation of http://www.vincentcuratola.com/recipe.html" rel="nofollow - Vincent Curatola's recipe , and it never, ever fails to please, bursting with rich, robust flavours. At the request of the Beautiful Mrs; Tas, I did add some chopped mushrooms and black olives to the sauce, giving it a chunky texture that worked well. After baking the meatballs, I introduced them to the sauce, and slathered it all on some lightly-toasted garlic-cheese bread, and we had a little slice of heaven ~ Hug
 
I'll have full reports on everything, including specifics on how I made it all, photos etc. I will post it all up when I have the time. As for my Scandinavian charcuterie project, it's going pretty well, and I expect to have some good things to say about that, as well. Star


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Posted By: Margi Cintrano
Date Posted: 15 April 2013 at 11:19
Tas,

Firstly, it was not in the plan, however, one of the Farmers had given the vet a kilo of butchered rabbit, and thus, here it was ... QUITE TASTY ... AND GOLDEN ... The chick pea flour is the Andalusian way of sautéing so that the protein source is not greasy, as it acts as a blockade to seeping in the product.

Your meatballs and Marinara sound wonderful .. I had prepared Aron´s sauce, however, I was just too busy with my SALONS GOURMETS REPORT for the magazine; the last proof read to Post the Photos; however, I shall. 

Aron´s sauce was very splendid in deed ... We jarred and shall pasta tomorrow for late lunch and I can take more photos.

Pleased to hear about your charcuterie project.
Margaux.  


-------------
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WEBSITE: www.visionsgourmandes.com
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Posted By: TasunkaWitko
Date Posted: 19 April 2013 at 10:57
Well, FotW - is there anything on deck for this weekend?
 
To be honest, we don't have much specific planned in the way of meals. The main thing I want to do is find my flash drive and start getting photos of my lat few projects organised, so that I can post the pictorials of some really excellent food.
 
One thing I might try is some sort of Chinese and/or Hawaiian-themed rib barbecue. Last year while in Billings, I picked up a couple of packages of seasoning for Chinese style spare ribs or baby-back ribs, and also a couple of packages of coconut pudding, which is something I've never seen ebfore and intruiged the heck out of me. I've been wanting to use them for a while, and this weekend might be good for it. I don't know for sure if we'll be doing that, but it's a possibility. Another possibility, since we already have country-style ribs at home, might be to do my http://foodsoftheworld.activeboards.net/hawaiian-smoked-country-style-ribs_topic589.html" rel="nofollow - wife's grandmother's famous Hawaiian ribs, shown here :
 
http://foodsoftheworld.activeboards.net/hawaiian-smoked-country-style-ribs_topic589.html" rel="nofollow - http://foodsoftheworld.activeboards.net/hawaiian-smoked-country-style-ribs_topic589.html
 
These are always good!
 
That's about it here, other than that, it will probably a pretty boring weekend, in culinary terrms.....


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Posted By: Margi Cintrano
Date Posted: 19 April 2013 at 11:14
Tas Good Evening,

We are discussing this at this very moment ... Well, The Vet, just birthed a breech calf ( upside down with legs 1st ); so --- he would like to rest up and go out Saturday night ...

Since he is off, we would like to spend some quality time together ... and prepare a Sunday at home feast ...

Possibly an Italian feast with Ahron´s Marinara ... and / or a shrimp Risotto or Pappardelli, a thick ribbon pasta with shrimp and Marinara ... Or Shrimp Scampi ... and a lovely Caprese Salad; as my Cheese Monger was able to get me some Italian Water Buffalo Mozzarella and I have some fresh Basil and Tomatoes ... Or a SOPHIA LOREN SALAD ... This is Arugula, Walnuts, Pear Slices, Italian Asiago & Shrimp ... with Modena, Evoo and fresh Rasberries ... or other berry available ...   

Let´s see ... We are going to enjoy a lovely walk, and have a couple of rounds of wine and tapas, on an open air café ... 

The Vet said, this was a tough " baby bull " ... 


HAVE LOVELY WKEND.
RIBS SOUND LOVELY.
Kind regards.
Margaux.





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Posted By: Rod Franklin
Date Posted: 19 April 2013 at 14:55
Menudo Rojo. 

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Hungry


Posted By: Margi Cintrano
Date Posted: 20 April 2013 at 11:51

Since, both the Vet and I were anxious to get in some shopping today, and temperatures had dropped drastically ( yuck ), we had a lite bite; and here are the photos of the Antipasti ...

PHOTO 1:  INSALATA DI CAPRESE:  This is an Italian Salad consisting very simply of Fresh Mozzarella di Bufala di Napoli, Campania, red fresh ripe tomato, fresh Genovese Basil, Modena and Evoo ...
 
 
http://s1265.photobucket.com/user/Margcata/media/caprese12.jpg.html" rel="nofollow">
 
PHOTO 2:  ANOTHER ITALIAN ANTIPASTI ITEM IS: ITALIAN GREEN OLIVES SERVED WITH AGED CURED REGGIANO PARMESANO ...
   http://s1265.photobucket.com/user/Margcata/media/reggianoampolives.jpg.html" rel="nofollow">  
 
 
PHOTO 3:  A SIMPLE PASTA - PAPPARDELLE DI GAMBERRI
 
  http://s1265.photobucket.com/user/Margcata/media/IMG-20130419-WA0019pappardellapasta.jpg.html" rel="nofollow">
 
 
VERY SIMPLE WITH JUST A COUPLE OF TABLESPOONS OF AHRON´s MARINARA, EVOO, & FRESH SHRIMP & A CHIVE STEM RIBBON FOR COLOR ...
 
We got in our morning Italian Market Shopping, my hair appointment and the Vet needed some shoes ... So, there was not much time for a fussy pasta .. This is as simple as 1, 2, 3 !
 
HAVE LOVELY WKEND.
Margaux Cintrano.  


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Gourmet´s Choice - Time Out In Spain ...

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Posted By: Rod Franklin
Date Posted: 20 April 2013 at 12:38
Very nice!

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Hungry


Posted By: Margi Cintrano
Date Posted: 20 April 2013 at 14:31
Rod,

Thank you very much for the lovely compliment ... 

I have a much better handle photographically too, with Italian than Regional Spanish. 

It is interesting, no matter how hard I have tried to photograph a bean dish; they are NOT photogenic at all ... I believe bowl and spoon cuisine in general just is not photogenic ... 

I am getting better too --- with the new camera --- and lighting ... this is the key ... 

And less on plate, to arrange --- food style ...

I am working on it ... 

Thanks again, appreciate the compliment.

Have lovely wkend. 

Margaux.  




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Gourmet´s Choice - Time Out In Spain ...

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Posted By: TasunkaWitko
Date Posted: 22 April 2013 at 09:33
Well, due to the weather (rain AND snow!) and the fact that most of the week was devoted to doing some repairs on our car, I din't make any ribs; however, we were able to make a mess of wonderful, delicious http://foodsoftheworld.activeboards.net/holbky-starej-mamy-plnen-kapusta_topic149.html" rel="nofollow - pigs in a blanket :
 
http://foodsoftheworld.activeboards.net/holbky-starej-mamy-plnen-kapusta_topic149.html" rel="nofollow - http://foodsoftheworld.activeboards.net/holbky-starej-mamy-plnen-kapusta_topic149.html
 


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Posted By: TasunkaWitko
Date Posted: 24 April 2013 at 12:00
Alight, folks - it's Wednesday ~ time to start thinking about what to cook this weekend, I think!
 
One thing I would like to try is this simple-yet-delicious-looking recipe from Slovakia called kura na soli; it's simple, just chicken on a bed of salt ~ and it looks delicious. Here's the recipe, from Lubos at http://www.slovakcooking.com" rel="nofollow - www.slovakcooking.com :
 
http://www.slovakcooking.com/2010/recipes/chicken-on-salt/" rel="nofollow - http://www.slovakcooking.com/2010/recipes/chicken-on-salt/
 
This is a true family recipe, as Lubos talks about his mother cooking this dish - as we all know, "mom's cooking" is almost always the best, so I'm looking forward to trying this. I may rub some garlic on the chicken, and add a little pepper on top, but other than that, I'll follow the recipe closely, serving the chicken with rice and an appropriate vegetable side dish. I'm really looking forward to this, as it's easy to see some wonderful, delicous things coming from this simple recipe.
 
I also have a bunch of country-style ribs in the freezer that really need to be used, so I will look for something to do with them this weekend. Normally, we barbecue them, and that might be what I do here, but I will see what I come up with between now and then; some sort of baking or roasting method might be good, too.


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Posted By: HistoricFoodie
Date Posted: 24 April 2013 at 23:23
As it turns out, I'm off on Friday, which gives me time to prepare a real meal.

I'm planning potato-enrobed cod, sweet & sour red cabbage, and a wilted spinach salad.



Posted By: TasunkaWitko
Date Posted: 25 April 2013 at 08:19
Sounds interesting, Brook - Looking forward to hearing how it turns out.

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Posted By: Rod Franklin
Date Posted: 25 April 2013 at 11:24
Menudo Rojo. Rich, red and tasty. I wish the colors were more accurate as everything is sort of washed out looking in these pictures. A little lime squeezed on the tortillas, salted if desired and rolled and eaten with the soup. Maybe a little more lime squeezed in the soup. Maybe more heat too if you are inclined. Other veg could have been offered, such as cabbage or radish. This dish gets better after a few days in the cooler.





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Hungry


Posted By: TasunkaWitko
Date Posted: 25 April 2013 at 11:28
Menudo scares the heck out of me, Rod, but you really, really make it look nice! Clap
 
Care to post the recipe etc. in http://foodsoftheworld.activeboards.net/mexico-and-central-america_forum45.html" rel="nofollow - Mexico and Central America ? It looks like it would be a great addition to our archives! Beer


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Posted By: HistoricFoodie
Date Posted: 25 April 2013 at 11:30
We'll see how it works out, Ron.

With this, you slice the spuds paper thin, tile them to form a sheet, and wrap the fish in it. Then pan fry the whole package.

I've seen the technique done, but haven't tried it myself. So it should be an interesting experiment.


Posted By: Margi Cintrano
Date Posted: 25 April 2013 at 11:35
Rod,

Looks lovely. Thank you for sharing your photos. 

Kind regards.
Margaux.


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Posted By: TasunkaWitko
Date Posted: 25 April 2013 at 11:35
I was thinking that might be the technique, Brook ~ as I recall, the end reuslts looks "scaled" and is pretty cool.

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Posted By: Margi Cintrano
Date Posted: 25 April 2013 at 11:38
Planning a drive up to Castilla León ... a business and pleasure trip ... So, the next big pictorial for us is the Aztec Feast on May 5th.

We have bank holidays ( Spain´s Labor Day ) on May 1st and 2nd ... 

So, off we are ... I shall be on mobile cell and Tablet checking in ... 

Kindest regards. 

Margaux. 


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Posted By: Rod Franklin
Date Posted: 25 April 2013 at 11:53
Originally posted by TasunkaWitko TasunkaWitko wrote:

 
Care to post the recipe etc. in http://foodsoftheworld.activeboards.net/mexico-and-central-america_forum45.html" rel="nofollow - Mexico and Central America ?  Beer


I could do that. I only have the photos that you've seen though. I don't have a photo essay to submit, but if you're OK with that then I'll put it together.

I know folks who wouldn't try this, so I can understand your concern. I can only add that it really is good food and I'm not the only one who likes menudo.


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Hungry


Posted By: Hoser
Date Posted: 26 April 2013 at 01:58
Originally posted by HistoricFoodie HistoricFoodie wrote:

We'll see how it works out, Ron.

With this, you slice the spuds paper thin, tile them to form a sheet, and wrap the fish in it. Then pan fry the whole package.

I've seen the technique done, but haven't tried it myself. So it should be an interesting experiment.

That sure does sound interesting Brook...looking forward to seeing the results.Thumbs Up


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Posted By: TasunkaWitko
Date Posted: 26 April 2013 at 08:57
thanks for posting the menudo, rod ~ like i said, the stuff scares me, but i fully recognise the value of the dish, and i believe you made a beautiful job of it! one of these days, i may try it ~
 
i'm beginning to think we should chip in to get brook a camera!


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Posted By: Hoser
Date Posted: 27 April 2013 at 01:40
Nothing on my weekend menu but yard workCensored

I'm way behind because of the lousy spring, but I guess everyone is in the same boat.
We do have some great local sales at Dave's market...chicken thighs, salmon steaks and country style ribs are all on sale, and Thomas's English muffins are buy one and get two free.

I'll be shopping for sure this morning, but next weekend is the time for me to get smoking...I ordered a new Traeger Texas grill yesterday and I should have it by Thursday to season and get cooking on.

I'm looking forward to doing a nice thread on that.


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Posted By: Margi Cintrano
Date Posted: 27 April 2013 at 04:19
Hoser,

Congratulations on the new Traeger Texas Grill ... I look forward to seeing your stunning BBQ ... and future pictorial projects.

Always a pleasure.
Margaux. 


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Posted By: HistoricFoodie
Date Posted: 28 April 2013 at 11:38
I'd promised a report on the potato-enrobed cod. All in all it was a disappointment. Flavor was good, but the potato scales didn't work right.

I've written up the whole experiment here: http://www.foodsoftheworld.activeboards.net/topic3491_post24443.html#24443


Posted By: TasunkaWitko
Date Posted: 29 April 2013 at 09:14
Here's hoping that next time works out better, Brook ~
 
I managed to put those country-style ribs to work on Sunday, making a pretty nice barbecue with what I will call a Japanese/Hawaiian fusion that resulted from my http://foodsoftheworld.activeboards.net/ideas-for-homemade-cheriyaki-sauce_topic3458.html" rel="nofollow - "cheriyaki"" experimentations .
 
I wanted to concentrate on the sauce, so I kept the ribs themselves simple; just a light brushing of yellow mustard and a modest coating of barbecue rub, The sauce was my primary concern, so I then turned my attention to that project, which I expect will definitely need a little evolution.
 
Just to get my feet wet, I combined a bottle of Kikkoman "Teriyaki Base and Glaze" - which is a pretty good thickened teriyaki sauce - with a small jar of Polaner "'All-Fruit' Cherry Preserves. This was actually pretty good, and might have served well on its own as a cheriyaki sauce; but it didn't make much sauce for 4 long trays of country style ribs, so I also added two cans of crushed pineapple, maybe a quarter cup of honey, and a couple of healthy splashes of ponzu. After zapping it all around with my wand blender, then simmering it down slowly for a couple of hours, I had something rich, thick and with a good amount of umami. It was a success in that it was pretty good, but it needed ... something. I'm thinking that If I would have added some orange juice and let that simmer with the sauce, concentrating in order to add a sour element, it might have been just about right, but that's just a guess.
 
I had also planned on grinding a pork butt in order to make some Hungarian kolbász, but on "the day," I managed to nearly sever my finger in an unrelated incident (talk about "fresh meat!"). Thank goodness for super glue and a wife who has been a nurse for a long time - I'm healing up, but in the meantime don't quite have the mobility and dexterity in my good hand for a while. Because of this, the kolbász project is on hold for a couple of weeks. Hopefully, the cryo-vac'd pork butt will last in the refrigerator until this weekend, when I can turn it into some sort of Cinco de Mayo meal.


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Posted By: Margi Cintrano
Date Posted: 29 April 2013 at 09:17

Tas,

 
Sorry to hear about your accident. Lucky, you have an experienced Nurse ( RN ) on hand !
 
Speedy Recovery.
Margaux.


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Posted By: Hoser
Date Posted: 30 April 2013 at 01:58
Don't know just yet what will be on this menu this weekend.We are playing in a Cinco de Mayo three-club golf tournament on Sunday with a party after, so probably no cooking on Sunday.

Whatever I do Saturday will be on the new pellet pooper I ordered which will be delivered and broken in on Thursday. Probably something simple for the first cook....maybe just some yardbird and potatoes.


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Posted By: TasunkaWitko
Date Posted: 30 April 2013 at 09:01
decided to drop the pork butt into a sort of hawaiian/teriyaki marinade last night, and put it in the oven this morning at 225 before i went to work. i'm guessing that by the time i get home, it will be some good, juicy stuff, and i'll crank the heat up in order to finish/brown it and - hopefully - serve up some really nice hawaiian pork!
 
for this coming weekend, i've got cinco de mayo on my mind, and will do something similar to the http://foodsoftheworld.activeboards.net/an-aztecstyle-feast_topic453.html" rel="nofollow - aztec barbecue that i did a couple-three years ago:
 
http://foodsoftheworld.activeboards.net/an-aztecstyle-feast_topic453.html" rel="nofollow - http://foodsoftheworld.activeboards.net/an-aztecstyle-feast_topic453.html
 
hopefully, with a lot more experience, this attempt will be a bit more refined - but to be honest, the flavours the first time were so good, that this will be hard to get wrong ~
 
 


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Posted By: Margi Cintrano
Date Posted: 30 April 2013 at 12:58

Good Evening,

 
Throughout the Iberian Peninsula are Spring festive celebrations, official bank holidays, and Patron Saint Days.
 
With this in mind, we have been driving through some of the Castilla La Mancha and Castilla León provinces to join in the festivities.
 
I am going to post a few photos of some of the numerous specialties, considered a paradise for the palate in these regions ...
 
Stay tuned,
Margaux & Phil.


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Posted By: Margi Cintrano
Date Posted: 30 April 2013 at 14:31
 
 
PHOTOS BY: Margaux Cintrano.
 
 
AN EXQUISTE ARRAY OF PALATE OPENERS MY HUSBAND & I HAD ...
 
1) PHOTO 1 ON  THE LEFT:  A FRESH MUSSEL IN ESCABECHE
 
2) PHOTO 2: THE TINY IVORY YELLOW DICE SHAPED MORSEL IS A BASQUE GUINDILLA ( CHILI
PEPPER ) ... THE PERFECT BALANCE BETWEEN MILD AND SUCH A DELICATE NOTE OF THE PIQUANT, IN THE AFTER TASTE ...  
 
3) PHOTO 3:  THIS LOVELY CUBE IS TOMATO FOAM
 
4) PHOTO 4:  A SEARED BABY CREVETTE ( CARABINERO )
 
 
http://s1265.photobucket.com/user/Margcata/media/3domapalateopenersasst.jpg.html" rel="nofollow">


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Posted By: TasunkaWitko
Date Posted: 30 April 2013 at 15:10

that sure looks very elegant, margi - beautiful plating!



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Posted By: Margi Cintrano
Date Posted: 30 April 2013 at 15:26
TAS,
 
Thank you.
 
I have to say that these 4 little " delicacies " were lovely.
 
The sublime, perfectly balanced chili pepper from the Basque Guindilla is called Gelliparra. I have to say, that even you and your lovely Mrs. would be quite surprised by this flavor profile ... It is NOT a hot chili pepper, as in Habaneros for example ... This is a mild delightful and refreshing delicacy, and it has just a slight hint, sublime is the word, sublime heat in the after taste ...
 
Incredible ... If you ever get over to my side of the Globe, we shall invite you and Melissa to this restaurant ...
 
Have nice evening.
Margaux & Phil.


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Posted By: Margi Cintrano
Date Posted: 01 May 2013 at 08:40
http://s1265.photobucket.com/user/Margcata/media/2cebichedelubinadoma.jpg.html" rel="nofollow">
 
THIS EXTRAORDINAIRE SUBLIME AND SPLENDID TREAT IS SIMPLY:  SEA BASS CEBICHE ...
 
THE HAND BLOWN CRYSTAL TINY JAR SERVING WARE IS WHAT BRINGS TO THE TABLE, THE ELEGANCE ....
 
We had a full portion of this spectacular cebiche after the taste testing ...
 
 
Photo taken by; Margaux Cintrano
 
 
Have lovely May;
MARGAUX & PHIL.
 
 


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Posted By: TasunkaWitko
Date Posted: 01 May 2013 at 10:03
Looking good, Margi, once again a very elegant presentation ~
 
As for the coming weekend menu, I'm not sure about Saturday, but my Viking blood has been calling to me lately, so I may do something Scandinavian, depending on how the day goes. Then again, if it's nice enough to go fishing, I might try a trout dish that I've been wanting to make for a long time called trucha a la Navarra, from north-eastern Spain:

http://foodsoftheworld.activeboards.net/trucha-a-la-navarra_topic472.html" rel="nofollow - http://foodsoftheworld.activeboards...._topic472.html

Or, if we go fishing for something besides trout, I might prepare a Belgian dish that I've been wanting to try called Gentse waterzooi:

http://foodsoftheworld.activeboards.net/gentse-waterzooi_topic2103.html" rel="nofollow - http://foodsoftheworld.activeboards....topic2103.html

The preparation above makes it with chicken, but "back in the day," it was made with fresh-caught fresh-water fish, so that's how I intend to do it.

Sunday is Cinco de Mayo, of course, so I am planning on re-playing the Aztec-style feast I did a few years ago:

http://foodsoftheworld.activeboards.net/an-aztecstyle-feast_topic453.html" rel="nofollow - http://foodsoftheworld.activeboards...._topic453.html

My first attempt was clumsy, but delicious - I'm hoping to improve on it this year, and really turn it into something good ~


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Posted By: Margi Cintrano
Date Posted: 01 May 2013 at 10:26
Tas,

Firstly, we have Leg of Baby Lamb on sale at 5.19 Euros a leg called Pierna de Lechal Castellano Nacional. 

Thus, with this in mind, Friday, when the shops re-open, the Vet shall head over for a couple of these.

Then, we are going to read your AZTEC FEAST again, so we can get the correct cut of meat ... 

Shall confirm with you, however, if not mistaken off top of head, it is pork  ... I copied down the ingredients ... 

Shall see which Mexican ingredients we do not have --- and have to email Javier --- realised today it is a bank holiday however, tomorrow is only a Madrid local holiday; thus, markets are open --- so we can order a pork roast as in your fotos --- I copied the foto, to send Javier --- 

He always tells me, wow !  These guys have fabulous BBQs ... 

He is a gem ... 

We are thinking about a Mexican Leg of Lamb dish --- 

mcd. 



 



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Posted By: Margi Cintrano
Date Posted: 01 May 2013 at 10:28
Tas,

Thank you. This little sea bass cebiche is not difficult to prepare ... One can do with fresh trout, and it would be amazing for an appetiser ... It is marinated in lemon, lime, grapefruit and orange drizzle ... 

I have the Chef´s  recipe if you are interested, posted as a matter of fact, several ceviches in South America Section.

The little crystal candy jar surely makes such an elegant presentation ... And if you do not have pesticide free flowers; believe me, a rinsed wild flower shall do NO harm --- to decorate a dish ! 

Think SANT JORDI: one gives a rose and a book to their beloved ! LOVELY HOLIDAY ... It is Catalan; Saint George ... 

MCD. 


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Posted By: TasunkaWitko
Date Posted: 07 May 2013 at 10:26
The Cinco de Mayo pork barbecue turned out pretty well! No photos just because a lot of stuff was going on at home at the same time, but some details are added to the original thread:
 
http://foodsoftheworld.activeboards.net/an-aztecstyle-feast_topic453.html" rel="nofollow - http://foodsoftheworld.activeboards.net/an-aztecstyle-feast_topic453.html
 


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Posted By: TasunkaWitko
Date Posted: 07 May 2013 at 14:58
Mothers' Day this weekend!
 
I don't yet know what we'll be cooking for Supper friday or Saturday; chances are we will probably grill steaks or burgers on Friday, and I still need to think of something for Saturday.
 
But for Sunday - Mother's Day - the Beautiful Mrs. Tas has requested a turkey dinner with all the trimmings (American-style, as if for Thanksgiving), so that's what she's going to get. Nothing new or un-tried here, so I won't do a full pictorial; however, I might try to get a shot or two of the final meal and plating, depending on how things go.
 
As I said, Saturday is still up in the air - we'll see ~


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Posted By: Hoser
Date Posted: 08 May 2013 at 01:42
We will have chicken on the mother's day menu. My MIL has decided to move out of the her apartment here with us and into a senior facility...we'll have all the kids over and I'll toss some chicken on the traeger...some abt's as well along with some traditional baked spuds and a veggied. Smoked asparagus sounds nice if it's not too expensive this week.

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Posted By: HistoricFoodie
Date Posted: 08 May 2013 at 08:29
Dave, do you know the trick about making rafts out of the asparagus?

Basically, you use toothpicks to form four or five stalks into a flat raft. The advantage: no need to go chasing individual spears all over the grill when you need to turn them.

This is the same idea as putting shrimp on skewers to accomplish the same thing.


Posted By: TasunkaWitko
Date Posted: 09 May 2013 at 11:25
Well, folks - TBMTas has changed her mind regarding the turkey dinner, so plans have changed. We bought a 7.x-pound pork loin yesterday; I'll be turning two 2-pound sections into http://foodsoftheworld.activeboards.net/my-first-attempt-at-canadian-bacon_topic2882.html" rel="nofollow - Canadian bacon for future use:
 
http://foodsoftheworld.activeboards.net/my-first-attempt-at-canadian-bacon_topic2882.html" rel="nofollow - http://foodsoftheworld.activeboards.net/my-first-attempt-at-canadian-bacon_topic2882.html
 
And I'm thinking of stuffing and grilling the remainder this weekend, using http://foodsoftheworld.activeboards.net/serbian-stuffed-pork-loin-on-the-grill_topic1956.html" rel="nofollow - Brook's Serbian recipe :
 
http://foodsoftheworld.activeboards.net/serbian-stuffed-pork-loin-on-the-grill_topic1956.html" rel="nofollow - http://foodsoftheworld.activeboards.net/serbian-stuffed-pork-loin-on-the-grill_topic1956.html
 
But if we do this, it will probably be a Saturday Mothers' Day meal, because I almost have her talked into picnicking at the lake in the Mountains on Sunday:
 
 
If we manage that, then we will most likely either grill burgers out there, or bring sandwich fixin's....


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Posted By: Margi Cintrano
Date Posted: 09 May 2013 at 11:46
Ron,
 
 
Please send Melissa all my best regards for a lovely Mother´s Day.
 
Kind regards.
Margaux


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Posted By: Margi Cintrano
Date Posted: 12 May 2013 at 11:28
http://s1265.photobucket.com/user/Margcata/media/2013-05-05120702-1.jpg.html" rel="nofollow">
 
THE VET MARINATED A WHOLE NORWEGIAN SALMON ... VERY SIMPLY ...
 
STEP 1)  A LARGE EARTHENWARE WITH A BED OF SEA SALT & SUGAR
STEP 2)  PLACE THE SALMON AFTER THE RINSING AND CLEANING OF THE FISH
STEP 3)  THEN, PLACE SOME FRESH DILL AND ANOTHER LAYER OF SEA SALT AND SUGAR
STEP 4)  MARINATE 12 - 24 HOURS IN REFRIGERATER COVERED
STEP 5)  DIVINE SALMON SLICED FINELY FOR TOSTAS ( CANAPÉS ); WITH A SHARP KNIFE, REMOVE SOME OF THE SEA SALT AND SUGAR; & DRIZZLE WITH EVOO ... AND FRESH MINCED DILL ...
 
*** SEE VIDEO:  http://franciscoamor.blogspot.com.es/" rel="nofollow - http://franciscoamor.blogspot.com.es/
 
WHEN THE VET SAW THE VIDEO, HE EMBARKED ON THE PROJECT !!!
 
WAS LOVELY SATURDAY EVENING.
 
Kind regards.
Margi.


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Posted By: TasunkaWitko
Date Posted: 13 May 2013 at 08:47
Looks good, Margi, and congratulations to Fil for giving it a try! Star
 
This marinated fish, called gravlax in Sweden, is a very old way to preserve fish - it tastes pretty good, too!
 
Great job! Thumbs Up


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Posted By: Margi Cintrano
Date Posted: 13 May 2013 at 10:06
Tas,
 
It was a pleasure for the Palate ... Lovely ... Had a truly lovely delicate taste profile ...
 
Thanks for the compliment ... Finally, after being up to 5am, we were able to get the photos uploaded to photo bucket, and post 1 of them here for you and our Fotw Members ...
 
Kindest.
Margi.
 


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Posted By: TasunkaWitko
Date Posted: 13 May 2013 at 10:25
I was happy to see that the photobucket is working for you again. I'm not sure what the problem was with it, but they have been changing things there lately, and I'm guessing that it has been a rough transition!

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Posted By: Margi Cintrano
Date Posted: 15 May 2013 at 08:06
Tas,
 
Now I can finally try and post the Gravalax in the next day or two ...
 
Shall be posting recipe of Chef Fran Amor Vara with it ...
 
Thanks for all your assistence; the problems we encountered hailed on both sides; Photo Bucket and my computer, because I was using Phil´s computer ( he has 2 ) for almost 4 days ---
 
Now, all is okay !!!  Retrograde planets maybe !  ha ha ha ... Glad Phil saved all my fotos on his extra computer !!!
 
Margi.


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Posted By: pitrow
Date Posted: 15 May 2013 at 10:51
Think I'll defrost the tri-tips I have in the freezer and throw them in the bbq. 

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Posted By: TasunkaWitko
Date Posted: 15 May 2013 at 10:56
We could use a good tri-tip pictorial, Mike! Beer

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Posted By: TasunkaWitko
Date Posted: 17 May 2013 at 13:51
Well, I don't necessarily have any meals planned for the weekend, but I do have a few projects that I've been wanting to get around to but haven't yet been able to start.
 
First among them is a Slovak specialty called studenina. This is, simply, jellied pig's feet, very similar to what we call http://foodsoftheworld.activeboards.net/traditional-polish-head-cheese_topic1352.html" rel="nofollow - head cheese these days. This is a dish that my wife's grandmother would make for holidays and other events of note, and the Beautiful Mrs. Tas has fond memories of the stuff. I think it's pretty good, but I don't have the associated memories the way she does, so this will hopefully be a good product for her to enjoy. Basically, one simply simmers pig's feet - maybe with some hocks, too -along with onion, carrots and "a few other things" until the meat sloughs off the bones. Then, the meat is separated from the bones, which are discarded, and the mixture is poured into a bowl, pan or mold and then refrigerated so that it can set. The collagen/jellies from the bones, connective tissues, skin etc. will make this dish what it is.
 
Another project that I need to do is to smoke the dozen rainbow trout that we caught last week. They were cleaned and then frozen, so tonight I will thaw them and put them in a brine overnight/ Tomorrow, I'll smoke them in http://foodsoftheworld.activeboards.net/just-closed-the-deal-on-another-big-chief_topic3521.html" rel="nofollow - the Big Chif smoker that I will be acquiring today . I intend to use this opportunity to expand on and update http://foodsoftheworld.activeboards.net/tasunkawitkos-method-for-smoking-trout_topic588.html" rel="nofollow - my tutorial for smoking trout . A lot of the information in that tutorial reflects the nascent level of my knowledge and experience at the time, and it needs to be revised. This might also provide a good opportunity to add photos of the process, as well.
 
Finally, I need to start my Canadian bacon this weekend. I have a 7+-pound loin cryo vac'd in the fridge, and I'd just as soon take care of it. http://foodsoftheworld.activeboards.net/my-first-attempt-at-canadian-bacon_topic2882.html" rel="nofollow - It's easy as heck to do , so no excuses. I'll start two 2-poundish-sections as Canadian bacon, and then I'll probably dedicate the third to trying the http://foodsoftheworld.activeboards.net/serbian-stuffed-pork-loin-on-the-grill_topic1956.html" rel="nofollow - Serbian pork loin dish that I wanted to do last week.
 
That's what I'm looking at - 3, possibly 4 projects. Let's see how many I am able to do, along with a son graduating from high school and the various errands that are associated with that!


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Posted By: Rod Franklin
Date Posted: 17 May 2013 at 14:11
Busy, busy Tas...

I got tons of yard work to do. At 2 houses. Beer is on the menu.


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Hungry


Posted By: Margi Cintrano
Date Posted: 17 May 2013 at 14:51
Tas,
 
I have a few photos to post of the Saffrón Caranaroli Risotto di Milanese we had for lunch ... and shall be playing about tomorrow ... A large salad, some shellfish and a roast piglet !  A gift from a Pig Farmer ... So since, it was fresly slaughtered, we decided to place in roasting pan and oven ...
 
Sunday, very light ... Left overs and a salad ...
 
Margaux.


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Posted By: TasunkaWitko
Date Posted: 17 May 2013 at 14:57
sounds like a couple of great pictorials there, margi ~ i need to learn how to do risotto! Big smile

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Posted By: Margi Cintrano
Date Posted: 17 May 2013 at 15:09
http://s1265.photobucket.com/user/Margcata/media/2013-05-05120633-1.jpg.html" rel="nofollow"> 
FRESH NORWEGIAN SALMON MARINADED IN SEA SALT, SUGAR, FRESH DILL HERB ---
 
PHOTO 1:  This is the slab coming out of the salt mixture after 48 - 72 hours ...
 


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Posted By: Margi Cintrano
Date Posted: 17 May 2013 at 15:18
FRESH OFF THE FISHING BOAT, WILD NORWEGIAN SALMON:
PHOTO 2:  THIS SLAB WAS IN PROCESS OF BEING BRUSHED TO REMOVE SEA SALT & SUGAR, AND THEN, IT WAS  BRUSHED VERY LIGHTLY WITH EXTRA VIRGIN OLIVE OIL ...
   http://s1265.photobucket.com/user/Margcata/media/2013-05-05120702-3.jpg.html" rel="nofollow">


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Posted By: Melissa Mead
Date Posted: 17 May 2013 at 16:09
Farmers' Market opens this weekend! :) What I'll do depends on what they have.

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Margi Cintrano
Date Posted: 17 May 2013 at 16:32
Tas,
 
Thanks. Learning to prepare a risotto is alot simpler than making many of the traditional ethnic dishes that you prepare and alot easier than a Paella ...
 
It is relatively simple; however, you need Italian Risotto rice, from Lombardia ... Or it shall just be a Creamy Rice ... Carnaroli is much smaller in grain than even Italian Arborio also from Lombardia. I have made it with both; and in all honesty ... my paternal grandmom had a secret, she passed down ... Do not use water to sauté your rice !  Use whole cow milk ( regular milk ) ... Big difference.
 
The other thing, it is so versatile ... shellfish, sausage, asparragos, leeks, haricot verts, sweet fresh spring peas, roasted red bells, mushrooms, etcetra ...
 
Milanese is prepared with saffrón, onion, leek, garlic, salt, freshly ground pepper, milk, butter, Evoo and alot of stirring gently for 20 to 25 minutes approximately ...
 
We like it as a main course with a large salad ... It is a staple dish for us ...
 
To substitute a Pasta ... occasionally !!!
 
I shall post the fotos tomorrow morning ...
 
Thanks, Margi.


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Posted By: Margi Cintrano
Date Posted: 18 May 2013 at 11:40
Tas,
 
THE FINAL PLATING ( PHOTO 3 ) OF THE NORWEGIAN  MARINATED SALMON ... SLICED FINELY ON PLATE ...  It is absolutely delicious ...
 
http://s1265.photobucket.com/user/Margcata/media/franamorsalmonderoman.jpg.html" rel="nofollow">


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Posted By: Rod Franklin
Date Posted: 18 May 2013 at 12:10
That looks good to me!

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Hungry


Posted By: Margi Cintrano
Date Posted: 18 May 2013 at 12:57
Rod,
 
It is wonderful ... and so easy ... It takes about 48 to 72 hours to marinate in a mixture of sea salt or kosher salt, white sugar, and if you wish to add fresh or dry dill and freshly ground peppercorns, red, green, white and black to taste ...
 
1) PREPARE A CRYSTAL CASSEROLE WITH A BED OF WELL COMBINED SALT & SUGAR
2) PLACE THE SALMON DOWN ON THE SALT BED
3) SPRINKLE YOUR HERBS & SPICES
4) COVER WITH ANOTHER LAYER OF THE SALT & SUGAR MIXTURE
5) WE HAD A WHOLE SALMON; AND THUS WE LAYERED LIKE A LASAGNE
6) TOP LAYER IS THE SALT MIXTURE
7) COVER WITH PLASTIC FILM WRAP AND PLACE IN REFRIGERATOR
8) IN 48 TO 72 HOURS, YOU SHALL HAVE " STUNNING " GRAVLAUX "
 
ENJOY; and thanks for compliment ...
 
Have lovely weekend.
 
Margi.


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Posted By: TasunkaWitko
Date Posted: 21 May 2013 at 09:07
Margi, your Norwegian salmon looks great! Do you plan to put all the photos and commentary together into a pictorial for the Scandinavian section? I think it turned out looking delicious, and it certainly deserves a place in its proper region of the world. I especially love that the salmon is, as you say, fresh off the boat - you guys are very lucky to have such resources so closely available to you.  My compliments to Fil for an excellent job! Thumbs Up
 
Well, everyone - it was a long and busy graduation weekend for us ~ I ended up needing to take yesterday off from work in order to tie up some loose ends and revcover! Having said that, I did get a few thngs done on my list above.
 
Saturday, I got two pork loin sections beginning their curing for http://foodsoftheworld.activeboards.net/my-first-attempt-at-canadian-bacon_topic2882.html" rel="nofollow - Canadian bacon . The original loin was a little over 7.5 pounds, but after some careful trimming in order to remove excess fat and membrane, I ended up with the two Canadian bacon sections (just over two pounds each) and a pound's worth of  "good" trimmings that were in strip or chunk form, which we are also curing just for the heck of it to make some sort of "pig candy." I have no new photos, because the camera was being used for other purposes that day, but the basic process is pretty well documented here:
 
http://foodsoftheworld.activeboards.net/my-first-attempt-at-canadian-bacon_topic2882.html" rel="nofollow - http://foodsoftheworld.activeboards.net/my-first-attempt-at-canadian-bacon_topic2882.html
 
With this attempt, I used the appropriate amount (by weight) of curing agent from Mad Hunky Meats:
 
http://www.madhunkymeats.com/" rel="nofollow - http://www.madhunkymeats.com/
 
This curing agent, called " http://madhunkymeats.com/opencart/index.php?route=product/category&path=61" rel="nofollow - TennerQuack ," is Mad Hunky's answer to Morton's "Tender Quick," and is available here at a great price:
 
http://madhunkymeats.com/opencart/index.php?route=product/category&path=61" rel="nofollow - http://madhunkymeats.com/opencart/index.php?route=product/category&path=61
 
Anyway, I always balance the curing salt with a sweet, usually dark brown sugar; this time, however, I added 3/4 of a cup of pure Canadian maple syrup to each loin, so that it could soak up all that wonderful NorthLand goodness and produce some hopefully beautiful Canadian bacon. I've been turning and massaging the ZipLock bags containing the loin sections, in order to evenly distribute the cure and the flavour; time will tell, but I feel pretty good about this project, right now.
 
Side note: the "pork candy" is curing in TQ and honey; because the pieces were much thinner than a full-on loin section, it's probably ready for smoking - but we simply haven't had time, yet.
 
Canadian bacon taken care of, I also had a section at the "thin" end of the loin that a little over a pound, which I butterflied in the Serbian fashion, pounded and stuffed for http://foodsoftheworld.activeboards.net/serbian-stuffed-pork-loin-on-the-grill_topic1956.html" rel="nofollow - the Serbian pork loin posted by Brook , which is known as punjena vešalica. I didn't take any photos, since the loin was half the size of a full recipe, and I had a couple of minor execution issues that affected the looks but not the taste; having said that, I will be making this again before too much time passes, because it was flat-out good, delicious, wonderful, amazing and exemplary. I could continue with the adjectives, but you guys surely get my drift, I think. This was unbeliveably good, and I really think that it has the potential to be one of the best pork loin dishes a person could try. Here's the link:
 
http://foodsoftheworld.activeboards.net/serbian-stuffed-pork-loin-on-the-grill_topic1956.html" rel="nofollow - http://foodsoftheworld.activeboards.net/serbian-stuffed-pork-loin-on-the-grill_topic1956.html
 
Please, everyone, give this a shot - it's beautiful, juicy, wonderful stuff, full of smoky goodness and bursting with mouth-watering flavours. I cooked mine over charocal and wood on my Weber kettle; the sear on the outside was incredible; the tender-juicy inside was savory and delicious - it was nearly a perfect thing - and it's as easy as following a very simple recipe. If you try it, let me know, and also let me know what you think of it.
 
On Sunday morning, I got started with a third project, brining a dozen rainbow trout for smoking. I kept this simple, as experience has taught me that simple works really, really well, allowing the trout to be the star and showcasing the wonderful smoky goodness that works so well with it. The brine simply consisted of kosher salt and brown sugar, nothing more, and the trout soaked for four or five hours, while we went to my son's high school graduation. Afterwards, I rinsed off the trout, patted them dry with paper towels and set them on the racks of my Big Chief smoker in order to develop a pellicle. After about 90 minutes we were ready for smoke, so I got started, using an apple/alder blend. 2 pans of chips later, the smoking stage was completed, and a few hours after a slow heating-and-drying stage, I had had some wonderful, flaky, delicious smoked trout that was nearly perfectly done, with just the right amount of retained moisture, smokey-ness and salt/sugar balance. I couldn't be happier with the end product, but unfortunately, I haven't got a single photo, so I guess I'll simply have to go out and catch some more!
 
It was a pretty productive weekend, and I'm already looking forward to projects for this week. Chief among them is my tomato aspic as my entry for the http://foodsoftheworld.activeboards.net/challenge_topic3519.html?FID=2&PR=3" rel="nofollow - FotW Summer Salad Challenge :
 
http://foodsoftheworld.activeboards.net/challenge_topic3519.html?FID=2&PR=3" rel="nofollow - http://foodsoftheworld.activeboards.net/challenge_topic3519.html?FID=2&PR=3
 
I also plan to get going on the studenina project mentioned above;l I might even do this one sometime during the week - we'll see how it goes.


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Posted By: Margi Cintrano
Date Posted: 21 May 2013 at 14:34
Tas. Firstly; I am in agreement ... to place the mini pictorial in Norway Scandinas. It was so simple to prepare. Thanks for compliments. Second item; could u link the 3 photos in Norway or upload ??

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Posted By: TasunkaWitko
Date Posted: 21 May 2013 at 14:37
Margi -
 
If you can put the text into a new post, I'll be able to easily insert the photos. Simply put [PHOTO1]. [PHOTO2] etc. wherever you want them to go, and send a PM - I'll insert them into your post, ok?


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Posted By: gonefishin
Date Posted: 23 May 2013 at 08:29
    The food looks great guys and gals! 

   Here's what we had over this past weekend...

  






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Enjoy The Food!


Posted By: Margi Cintrano
Date Posted: 23 May 2013 at 08:41
Dan,
FANSTASTIC SHELLFISH CRITTERS ...
Great for a wonderful Paella or Fideau too; or Risotto.
 
Tas,
 
I am making a simple green seaon " paella " probably with fideaù ( noodles ) for our PAELLA MEMORIAL WEEKEND PRESENTATION ... Shall take photos ... We are in Haricot Vert ( French style green beans ) and Asparagus ( both white and green from Navarra ) Season ...
 
So, shall be going to Central Market at 8.30am tomorrow to select the ingredients ... It shall be what is called:  Arroz con las verduras de la temporada =  Rice with seasonal veggies ...
 
I shall see our shellfish selection at Fish Monger ---
 
Kindest.
Margaux.


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Posted By: HistoricFoodie
Date Posted: 23 May 2013 at 09:14
We're participating in an 18th century trade fair this weekend. As part of our book promotion we give out samples at this events. So our weekend menu will be: Sweet Potato Buns; Beef & Barley Soup; Chicken Hash; and Stewed Tomatoes.


Posted By: TasunkaWitko
Date Posted: 23 May 2013 at 09:20
That sounds pretty good, guys -
 
Margi, you do not know how fortunate you are to live where markets carry fresh, local, seasonal products. The older I get, and the more cooking I do, the more I have come to hate the large, monstrous food industry that has been allowed to prosper in our country.
 
Dan - incredible cray(craw?)fish(dads?) there! We get to see a few usually when we go fishing, but never in those numbers - I've often considered starting a crayfish pond....
 
Brook, I love beef/barley soup ~ I am assuming that your recipe will be from the time period? The chicken hash sounds interesting, too.

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Posted By: Margi Cintrano
Date Posted: 23 May 2013 at 11:58
Tas,
 
The country and the E.U. have different laws on agriculture, fishing etcetra. This is a country steeped profoundly in traditions and each day, is a Harvest Day ...
 
This is why we have stayed here for so long ... I love Italy more, however, each has their advantages and disadvantages ... Like any place else ...
 
We know how fortunate we are ...
 
You must come to visit us in the next 5 years ...
 
Margi.
 
 


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Posted By: HistoricFoodie
Date Posted: 23 May 2013 at 13:04
Yeah, Ron, it's one of the recipes (receipts, in those days) we've adapted from original source materials.

Remind me after the weekend and I'll be happy to post the recipe.


Posted By: bkleinsmid
Date Posted: 23 May 2013 at 15:03
This weekend will be our annual whole hog BBQ on a spit. I think the guy said this one is 178 lb. I will take photos and try to post them on Monday.

Brad


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Brad


Posted By: TasunkaWitko
Date Posted: 23 May 2013 at 15:29
hey, brad - that sounds like a really, REALLY good time!
 
one of these days, i plan to do one, and i'd really love all the information available on it. if i may impose, could i request that you to keep track of EVERYTHING? a running diary on this would be great, maybe a photo every hour or so,  to show the progression. also, if you have any family memories, traditions etc. that go along with the event, share them! the older i get, the more i realise that it's our job to keep these traditions intact. these days especially, it is all too easy to let them slip away....
 
looking forward to learning about this, and thanks much for everything!
 
 
 
 


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Posted By: bkleinsmid
Date Posted: 23 May 2013 at 15:49
Tas......it is a "thank you" for a bunch of us that work together during the year. the first pics will be in the dark.....about 3AM. Once the hog is on the spit, we go back to bed. As I am fixing some side plates, I won't be back to the hog until about 9AM. I will get as many pic's as I can but will have to point me as to getting them posted.
About an hour ago a friend called wanting to know if I could do a little 60 lb pig tomorrow. Nice story to go with it.......I had to say yes..

B~


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Brad


Posted By: TasunkaWitko
Date Posted: 23 May 2013 at 15:54
Sounds like a good time coming up ~ you're going to have your hands full the next few days!

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Posted By: Hoser
Date Posted: 24 May 2013 at 02:32
Unfortunately here is what's on the menu for us in the northeast this weekend.


I much rather be having mudbugs with Dan....love those little devils!!!!Thumbs Up


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Go ahead...play with your food!


Posted By: TasunkaWitko
Date Posted: 24 May 2013 at 08:21
As usual, the farther my week progresses, the more I think up to do. Depending on the weather and how things go, here are some dishes that I will try to make:
 
Slovak studenina, which is similar to but not quite the same as http://foodsoftheworld.activeboards.net/traditional-polish-head-cheese_topic1352.html" rel="nofollow - eastern european "head cheese."
 
American tomato aspic with a slight twist for the http://foodsoftheworld.activeboards.net/challenge_topic3519.html?FID=37&PR=3" rel="nofollow - Fotw Summer Salad Challenge .
 
Spanish paella for http://foodsoftheworld.activeboards.net/national-paella-day-2013_topic3330.html" rel="nofollow - National Paella Day 2013 . I do believe I'm going to do an all-seafood paella, including cod fillets, large shrimp, mussels and perhaps clams. With this much goodness, I see no reason to add my customary chicken, but I may add mushrooms. Also we usually use peas or green beans, but This time, I think I will use sugar snap pea pods.
 
Pork shoulder barbecue - depending on the weather and other factors, if I get the chance and the ingredients, I'd like to try http://foodsoftheworld.activeboards.net/a-different-take-on-pulled-pork_topic1738.html" rel="nofollow - Brook's 18th century pork shoulder  barbecue; otherwise, it will be a simple, straight-up http://foodsoftheworld.activeboards.net/my-method-for-pulled-pork-barbecue_topic60.html" rel="nofollow - southern pulled pork .


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Posted By: Margi Cintrano
Date Posted: 24 May 2013 at 14:54
Tas,
 
A Murcian Paella ... as previously discussed in our old large cazuela stove top ...
 
Some appetisers, typically Spanish to start off with, prior to the main course ...
 
At moment, that is all ...
 
Have to think about it, in the early morning after my " walk " ... I shall post
perhaps, a salad and a fresh fruit easy dessert ...
 
Margi.
 


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Posted By: Hoser
Date Posted: 26 May 2013 at 03:55
I guess I'm mostly off the hook for the weekend. Will be attending a cookout at friend's tomorrow and they requested an appetizer.
Right now I'm leaning toward smoked salmon with home made boursin-style herbed cheese in endive with a slice of avocado, capers and shallots, garnished with some fresh dill and a tiny bit of vinaigrette. 
I'm actually undecided on the minced shallot...don't want to overpower the salmon...I'll taste test a couple before I bring it all to fruition.

Will report on how well it is received.


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Go ahead...play with your food!


Posted By: Melissa Mead
Date Posted: 26 May 2013 at 08:56
I made calzones/pizza pockets last night. I'm thrilled. because I think they have at least somewhat less sodium than store-bought pizza, but satisfy that craving.

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Margi Cintrano
Date Posted: 27 May 2013 at 11:12
Well, a change in plans ... A chef neighbor and Friend, and his wife and us, decided to head downtown to CAVA BAJA, which is RESTAURANT ROW ... and Tapear ( verb used to indicate that one is going out for TAPAS ) ... IT WAS ALOT OF FUN .. AND truly nice to catch up with some old friends of our´s .. and meet a few new ones...
 
Shall post the photos of the venues and the nibbles !
 
ALL OUR BEST.


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Posted By: TasunkaWitko
Date Posted: 28 May 2013 at 09:43
Oh, boy ~ I hereby pledge NOT to make plans anymore.....at least, no plans for anything more than one project at a time!
 
Even though it was a long holiday weekend, it was incredibly eventful:
 
studenina - didn't even get the chance to start it.
 
paella - my time alloted to that project was spent under our car (see below). good thing i extended national paella day to next weekend. lol
 
tomato aspic - should have done it sunday but i was babysitting the pork shoulder so much (see below) that it never happened. it is a top priority for hopefully some time during the week.
 
pork shoulder - since i was using this particular smoker/barbecue unit for the first time in probably 4 years, i decided to ultimately do a straight southern-style barbecue to "re-acquaint" myself with the unit. in hindsight, this was a very good decision, because it took so much of my attention that i would have mucked up anything else. the unit performed well, but the "re-learning" curve was incredible - started the cook at 1030 pm saturday night - an 8.9 picnic shoulder took almost exactly 16 hours from the time it went over the smoke until the time it reached 195 degrees internal temperature. i would have preferred to go to 200, but the hour-long rest was adequate for pulled pork. tasted extremely good, but i was a zombie by the time it was done.
 
on the plus side, it was a great holiday weekend. on friday we grilled some burgers, hotdogs and some sort of wursts. saturday we spent fishing at a couple of spots on the river near town. we caught quite a few fish but the beautiful mrs. tas won the day with the first fish (a really nice perch) and the biggest fish (a helluva big carp). i caught a nice walleye and there was the usual run of bullheads that are common and numerous this time of year. a couple of them were good sized, too. bullheads and carp are considered trash fish, but i told melissa she needed to be a slovak again, so i filleted the carp (new experience there) and kept it. i also kept the bullheads since my kids seem to like the bloody things, and in the spring they really aren't that bad at all. the walleye and perch will become part of my waterzooi project sometime in the near future - their fillets are currently frozen in a block of ice.
 
saturday night and most of sunday was spent with the barbecue, when it was finished, we watched the NASCAR race in charlotte, which was pretty interesting as far as races go.
 
monday, the beautiful mrs. tas had to work at 6 in the bloody morning, so i got up and went with my youngest son to drive her to work (20 miles), then he and i headed south into the mountains, where we fished, drove around and explored HAD A GREAT TIME!!!
 
the fishing was "ok;" caught a nice brook trout (my favourite trout - supper tonight for me!); he caught a large sucker and for some insane reason wanted to keep that, too, so its fillets are probably going to be smoked along with the carp and - who knows? - maybe even the bloody bullheads.....Confused
 
unfortunately, toward the end of our trip, about an hour before i had to go back to town and collect melissa, we pranged the transmission oil pan - luckily this happened at an area where there were a few campers; one of whom was actually a mechanic - a little good ol' jb weld and refill of fluid later, we were back on the road, probably about an hour-and-a-half late to pick up mrs. tas, but such is life. instead of paella, we bought some frozen dinners that tasted like....well, frozen dinners.Dead
 
therefore, i am making NO PLANS as of now; however, i do have two top priorities to complete by the conclusion of this coming weekend: the tomato aspic and the paella. after i take care of those, we'll see what happens.


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Posted By: gonefishin
Date Posted: 29 May 2013 at 08:32
    Sounds amazing Tas! 

    Sounds like you made the most of your time!!!


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Enjoy The Food!


Posted By: gonefishin
Date Posted: 29 May 2013 at 08:35
Originally posted by Margi Cintrano Margi Cintrano wrote:

Dan,
FANSTASTIC SHELLFISH CRITTERS ...
Great for a wonderful Paella or Fideau too; or Risotto.
 



   Margi, Crawfish certainly do have a slightly unique flavor.  I love shrimp, but much prefer crawfish as long as they're not overcooked.  But a Crawfish Risotto would be fantastic, what an idea.  Crawfish stock and then mix in the little critters at the end.  I hope to try this at some point...I can actually see this being better than a lobster risotto.

  Thanks for the idea!


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Enjoy The Food!


Posted By: Melissa Mead
Date Posted: 06 June 2013 at 21:11
Onions chopped and cooking liquid prepped for tomorrow's feast.

My husband and I used to like to get Smokey Bones takeout occasionally. Then they changed their focus and became more of a sandwich joint, and I had to cut way down on salt. Since the lousy weather forecast for tomorrow spoiled any outdoor plans for my June vacation day/long weekend, instead we're going to try to create a feast with healthier versions of some of our old SB favorites: pulled pork, garlic toast, mashed potatoes, baked beans, Southwestern corn*, and cinnamon apples.
(I don't remember if the corn was actually a SB side or not, but I think so, and I want to try this recipe anyway. :))


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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/




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