What's Cooking?

[moguy1973]

38 minutes ago, Mitch f said:

Super cool Ness! We've got a bunch of Lebanese in STL. Our own Zipstick actually. I can't seem to place a good Lebanese restaurant in STL. Need to ask around! I'm sure Zipstick or JoeD would know.

Saleem's is where it used to be for Lebanese food in St. Louis.  Sadly, their locations have all closed.  Ranoush (Syrian food) in the Delmar Loop is pretty good and is about as close to Lebanese as you'll find now.

The Vine on S. Grand is good too, but it's more of a deli than a restaurant.

[Flysmallie]

10 hours ago, Chief Grey Bear said:

I have always been curious about this. It always looked good. But have to admit the cinnamon could be a deterrent.

What's not to like about cinnamon? Remind me not to make you any campfire cinnamon rolls.

[snagged in outlet 3]

Sorry joe but I like spicy bbq sauce. 

Here's one for you.   Blackened grouper sandwich at key lime bistro on captiva island today. 

 

[Chief Grey Bear]

1 hour ago, Flysmallie said:

What's not to like about cinnamon? Remind me not to make you any campfire cinnamon rolls.

Oh l love me some cinnamon. Rolls or candy. Even Whiskey.

I love oranges, cherries, and chocolate. But I don't want them in my beer.

[Chief Grey Bear]

1 hour ago, snagged in outlet 3 said:

Sorry joe but I like spicy bbq sauce. 

Here's one for you.   Blackened grouper sandwich at key lime bistro on captiva island today. 

 

Me like!

[rps]

11 hours ago, ness said:

I've had them with a lot of lemon and rice. The lemon is a good compliment to the leaves, which are kinda bitter. Really, the lemon/ butter/dill sauce at Tasso's is excellent.  I asked Tasso about it once but he wasn't talking. You don't want to push Tasso too far I found a lemon dill sauce online that looks close. I'm gonna try it, maybe tonight.

Think I'll have a couple for breakfast ? 

Lemon dill beurre blanc maybe?

[rps]

After my guests left I had left overs all over my refrigerator. I always make too much for crowds as I fear anyone not having all they can stand.

Anyway, this evening I am using up the leftover "over the top" meatloaf. I am pretty sure I posted about the recipe somewhere on OA. Basically fine diced onion, mushroom, carrot, and celery sauteed and then mixed with a beef and pork blend of ground meat, some panko, sour cream, egg, and spices. Formed in a loaf, painted with mustard, and wrapped in bacon. I cubed what was left of the loaf, added some diced onion, and halved some baby gold potatoes. The resulting mix will go in a 325 oven for an hour; half of that time it will be covered. Baked meatloaf hash coming up.

[ness]

34 minutes ago, rps said:

Lemon dill beurre blanc maybe?

I thought it may be avgolemono, but you may be right.   

[rps]

28 minutes ago, ness said:

I thought it may be avgolemono, but you may be right.   

I did not know the word or the sauce, but an egg yolk base makes sense - and way easier than beurre blanc to keep from breaking before service.

[MOPanfisher]

You fellers and your big words are making me feel insecure.  So here is another basic supper.  Grilled walleye fillets (2 with some new Orleans style cajun seasoning), a skillet of pan roasted asparagus and cauliflower, and a bunch of Kale, no clue on the kale but looked good at the store.  Not shown are the little slices of french bread dipped in the juice from the grilled walleye (butter, garlic, salt lemon) and then toasted in a skillet.  So far that seems to be my grandson favorite part.