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What is/was for dinner?
- Thread starter Gutwrench
- Start date
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A version of Filipina fried rice, prepared by the carer. (Onion, garlic, broccoli, carrot, among many other ingredients; the aroma alone is divine.)
Dinner was fried rice (delicious), fried noodles (delicious), ordinary rice (which I didn't need), and sardines in a vinegar sauce (a Filipina specialty which I decided to forego).
But, yum, yes, lovely.
But, yum, yes, lovely.
Tonight we shall dine on a version of last week's fish and vegetable dish; it is based on a Spanish recipe.
For today, we have fillets of hake, instead of last week's monkfish tails.
So, a copper baking dish, drizzled with olive oil, and chopped anchovies. On top are layered sliced potatoes, sliced onions, diced garlic, sliced red peppers, sliced tomatoes (all organic), seasoned with more olive oil, freshly ground sea salt, freshly ground black pepper, and smoked, sweet paprika (Pimentón).
That has now been put into a pre-heated oven (240C) for around thirty to forty minutes. Then, I shall add stock, and a glass of white wine and return it for a further twenty minutes to the oven. At that stage, I shall add the fish, drizzling them in olive oil, for around ten to twelve minutes.
And that is when dinner shall be served.
For today, we have fillets of hake, instead of last week's monkfish tails.
So, a copper baking dish, drizzled with olive oil, and chopped anchovies. On top are layered sliced potatoes, sliced onions, diced garlic, sliced red peppers, sliced tomatoes (all organic), seasoned with more olive oil, freshly ground sea salt, freshly ground black pepper, and smoked, sweet paprika (Pimentón).
That has now been put into a pre-heated oven (240C) for around thirty to forty minutes. Then, I shall add stock, and a glass of white wine and return it for a further twenty minutes to the oven. At that stage, I shall add the fish, drizzling them in olive oil, for around ten to twelve minutes.
And that is when dinner shall be served.
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Clams again with a touch more crushed red pepper. I’ll keep the remaining sauce to use in a shrimp scampi and linguini dish...with buttermilk biscuits. Wish me luck. It’ll be my first attempt at buttermilk biscuits.
I wish you luck in your first attempt at buttermilk biscuits.
However, those clams look divinely seductive. And did someone mention shrimp scampi? Yum.
The key to good buttermilk biscuits is the flour. Martha White or White Lilly are the preferred flours of choice (self rising or not). The reason is that they are made from soft winter wheat, while others are not. Also remember to chill your fat before cutting it into the flour! If you want to see how to do it, Alton Brown has a couple of videos on the web and they are perfect for those who did not grow up in the South!
Sitting at a table talking with good company (even the four legged ones) while eating clams is good for the soul! Thank you. I’ll need the luck with the biscuits!
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Oh no. This sounds too complicated for me. I think it’s out of my league. I’m still learning to crawling.
My plan was just combine all purpose flour, baking powder, and salt then mix with buttermilk. Pour a couple sticks of melted butter into a pan, pour in the dough and cut into even-ish squares and bake.
I’ll probably be back asking you for help.
Here's his recipe and technique. Depending on where you are you might be able to buy a good Southern flour from Walmart (or order it online from them and have it delivered to you to the nearest store).
https://altonbrown.com/southern-biscuits-recipe/
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https://altonbrown.com/southern-biscuits-recipe/
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It really isn't as hard as you'd think. It's one step in front of the other! Not complicated at all!
I can almost see them.
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I agree!!
Including blue cold mornings!
Nice! Those Big Green Eggs are excellent! I've grilled with snow like that before. Not fun, but I refuse to forgo the lump charcoal goodness where my meats are concerned!
Clear clam broth and rice, prepared by the carer. Very tasty.
Strangely, (or kindly), out of consideration for me (and I like chillies, though not to the extent that she does), only one chilli made an appearance in the broth; ginger was a predominant favour - this was a soothing broth (French onions, tomatoes, clams, some shredded Chinese cabbage), but I would have had little difficulty with a further chilli or two.
Mind you, the plus side is that I am more than perfectly capable of straining that splendid stock into a mug and making very short work of devouring it thus.