Mmmm..well..right now I do have some simple breads in the oven both for a warm mid-afternoon snack and just so I could have more breads for my usual sandwich lunches in the next few days too. Supper would be in under three hours and I'm going to fry some Field Burgers for that.
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What is/was for dinner?
- Thread starter Gutwrench
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My pan saute is pretty succulent (w/ bread crumbs), it's not a "breading" per se, but you're so right, it's such a delicious fish, it doesn't need much added. I do like the blackening I make, salt, pepper, chili, paprika, turmeric, cayenne, plus a little natural sugar to counteract the heat and add that nice finish as it slightly caramelizes.
When I do the latter, I use grape seed oil, as it has a higher smoke temp, let's me basically cook it in like 60 seconds on each side (smaller fillets like this can so easily be overcooked).
Sounds delicious.
However, with fish, or, when sautéing fish, I tend to be seduced by those recipes from southern Europe (Spain, Portugal, France, Italy, Greece, the Balkans,) where olive oil, garlic, and lemon juice seem to be the starting point of so many recipes.
The sugar sounds an exceedingly interesting addition; hadn't thought to add it to fish, although I do add it to tomato based pasta sauces, some casseroles, and whenever I prepare a French or Italian style salad dressing.
Wow, it was so delicious, fresh, unfrozen flounder is one of the most amazing foods on the planet 
Ha!
It's a slightly more healthy "grits" variant, that's actually cauliflower mash (kind of keeping the carbs down ...), with a little cheese, and a little dollop of fresh made tartar sauce (all light ingredients).
Went extra heavy on the seasoning, I love the beautiful color the tumeric adds (and I feel so de-inflamed
)
Ah! Well. What was for dinner a couple days ago during the whole WWDC event --
To begin with, I had 5 curly wurlys during the Siri announcements, sadly missing the initial hint of Big Sur as I was too busy looking down at them. The only reason I had 5 of these were due to the heat - they were beginning to melt and I could not be bothered to put them in the fridge. I count this as the appetizer .
Later I had some gourmet Chicken nuggets -- unsure on the amount, since I had used what was left in the bag, and a singular crumpet that was leftover in the kitchen, topped off with some butter.
Would recommend.
To begin with, I had 5 curly wurlys during the Siri announcements, sadly missing the initial hint of Big Sur as I was too busy looking down at them. The only reason I had 5 of these were due to the heat - they were beginning to melt and I could not be bothered to put them in the fridge. I count this as the appetizer .
Later I had some gourmet Chicken nuggets -- unsure on the amount, since I had used what was left in the bag, and a singular crumpet that was leftover in the kitchen, topped off with some butter.
Would recommend.
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What‘s going on at Big Sur? It’s the second reference I’ve read related to the event. Coincidentally, last week I tried booking a stay at the Ventana Inn but it’s closed until the middle of July.
Big Sur is what the new macOS is being named as. Was announced at WWDC, and was teased at earlier in the event.
Ha!
It's a slightly more healthy "grits" variant, that's actually cauliflower mash (kind of keeping the carbs down ...), with a little cheese, and a little dollop of fresh made tartar sauce (all light ingredients).
Went extra heavy on the seasoning, I love the beautiful color the tumeric adds (and I feel so de-inflamed
View attachment 926940
Care to share the recipe for cauliflower mash?
That is a vegetable that can present challenges to the cook; unless heavily seasoned, it can be rather bland.
Agreed on tumeric.
Hahaha, it's not for everyone, we like it quite a bit. Especially if it's done right with roasted garlic, plenty of seasonings, it's nice and creamy, topped with some cheese. Generally don't have it as just like a side, but kind of in "dish" form, it's tasty
Hahaha, it's not for everyone, we like it quite a bit. Especially if it's done right with roasted garlic, plenty of seasonings, it's nice and creamy, topped with some cheese. Generally don't have it as just like a side, but kind of in "dish" form, it's tasty
What do you do exactly?
Parboil the cauliflower?
Roast a head or two of garlic?
What seasoning do you use?
Well, I freely admit we do occasionally buy it prefab, but this was scratch made via this recipe as a guideline:
Garlic Mashed Cauliflower
Creamy cauliflower "mashed potatoes" flavored with garlic and Parmesan cheese are a guilt-free and delicious option for anyone on a low-carb diet.
We didn't do the parm, we served it, then topped it with a nice mix of a sharp cheddar and some pretty zippy cheddar jack. Our "steamer" was a bit of a Frankenstein's monster we constructed from a few pieces of kitchen equipment (we both swore we owned a nice one, we apparently do not ...)
Boiling it makes it a little too watery, this gets a nice fluffy potato-like texture.
Well, I freely admit we do occasionally buy it prefab, but this was scratch made via this recipe as a guideline:
Garlic Mashed Cauliflower
Creamy cauliflower "mashed potatoes" flavored with garlic and Parmesan cheese are a guilt-free and delicious option for anyone on a low-carb diet.www.allrecipes.com
We didn't do the parm, we served it, then topped it with a nice mix of a sharp cheddar and some pretty zippy cheddar jack. Our "steamer" was a bit of a Frankenstein's monster we constructed from a few pieces of kitchen equipment (we both swore we owned a nice one, we apparently do not ...)
Boiling it makes it a little too watery, this gets a nice fluffy potato-like texture.
Thanks; much appreciated.
That sounds cool, - and a lovely way of preparing cauliflower - but personally, I would add another few cloves of garlic. (Basically, I double, at the very least, the amount of garlic recommended by a recipe).
Currently preparing dinner: Pasta (cooked in stock plus a decent drizzle of olive oil) with sautéed aubergines (eggplant), finely diced onion and plenty of minced garlic (around eight cloves), plus some Italian artichokes (from a jar), all sautéed, with anchovies dissolved in olive oil for that umami flavour.
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Little kalbi on the yakiniku pan, with home made Kim chi, and green onion.
Wow, I must be losing it, thought I posted this ...
Another good one, low carb, high protein, made with ground (93% lean) turkey, the local grocery very delicious organic sauce, Boar's Head whole mozzarella, fresh basil - the zucchini which we've been using for this sort of dish were air fried with parm, olive oil, italian seasonings, and everything was combined and baked for a few.
I finished mine with a little additional parm and red pepper flakes
[automerge]1593112432[/automerge]
Ahh, OK, I did in the "Glorious food" thread, hahaha, I was about to seek medical attention ...
Another good one, low carb, high protein, made with ground (93% lean) turkey, the local grocery very delicious organic sauce, Boar's Head whole mozzarella, fresh basil - the zucchini which we've been using for this sort of dish were air fried with parm, olive oil, italian seasonings, and everything was combined and baked for a few.
I finished mine with a little additional parm and red pepper flakes
[automerge]1593112432[/automerge]
Wow, I must be losing it, thought I posted this ...
Ahh, OK, I did in the "Glorious food" thread, hahaha, I was about to seek medical attention ...
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This was the most surprisingly amazing thing I have cooked in a long time, seriously. It is hard to describe the rich flavor that comes out of this simple dish.
It is puff pastry and Chard and cheeses basically.
Oh yeah, we added one extra thing Anchovy Paste. Mmmmm.
Also instead of straight Nigel seed we had a combo with it in that is normally put on potatoes, I think it might be India in origin.
I will post a link to the recipe we used of course the Chef's looks much better.
Here is the recipe.
It is puff pastry and Chard and cheeses basically.
Oh yeah, we added one extra thing Anchovy Paste. Mmmmm.
Also instead of straight Nigel seed we had a combo with it in that is normally put on potatoes, I think it might be India in origin.
I will post a link to the recipe we used of course the Chef's looks much better.
Here is the recipe.
These days, I very often dissolve anchovies in olive oil, when I am preparing a fish soup/stew/stock, or almost any sort of a pasta sauce; it adds an unbelievable umami depth of flavour to the dish.
That meal looks absolutely mouth-watering, and cheeses (ricotta, dolcelatte - I love Dolcelatte, a soft and sweet, young, creamy, Gorgonzola, and, of course, Parmesan) and chard (or spinach) go very well together.
One of my staple pasta dishes is a blue cheese (usually Dolcelatte, but often, Dolcelatte with other blue cheeses) and double cream (plus pasta) dish, that is served with steamed chard, or steamed spinach, or a green salad.
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Same here, I go through some tubes of anchovies now for the last 5-8 years.
Now though I have recently found a promising source of tinned/canned fish. I will report back when I test out the waters of the canned fishes department, there can't be that many canners left really.
I find the Spanish canning company Ortiz to be an excellent; their tinned anchovies are superb, but they also produce anchovies in small glass jars, which a re a little more expensive.
These days, I also use little glass jars of anchovies (Spanish, Portuguese, and Italian delis wl certainly stock them), which I also buy in the farmers' market. Their advantage is that you can confine yourself to using three-four-five anchovies (to be dissolved), and seal the jar, whereas, with a tin, you need to use the contents immediately.
I also use the olive oil (from tins or jars) of anchovies, when cooking; it seems a shame to waste it, and it lends a delicious umami flavour to whatever dish I am preparing.
Anchovy tubes: Yes, yum. I am pretty certain I have one somewhere.
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