What's Cooking?

[rps]

I just started a stock from the lobster carcasses. I will use that stock later this week as the base for a walleye chowder I will serve the house guests who arrive tomorrow.

[ness]

20 hours ago, rps said:

My bride has returned from her late summer visit with her mother in New Hampshire. As she passed through the airport in Boston, she grabbed two live lobsters from the Legal Seafood outlet there.

I ate at Legal Seafood when I was out there in June. Good stuff!

[Johnsfolly]

Inspired By RPS' vegetable tian, I picked up yellow and green zucchini, purple Cherokee tomatoes, heirloom roma tomatoes, lemon boy tomatoes, white Japanese and standard eggplant. We picked lavender and sage from our herb garden. I went a little off recipe and also sliced the remaining 2/3 of a cauliflower that was in the fridge. When I sliced the cauliflower, there were floret crumbles and I carmelized the crumbles with the onions. I added chopped chanterelles with the onion and cauliflower. I served this tian with grilled pork steaks.

Again Olivia gives me a hard time when I take pictures of our food, but yet she always takes her own photo and then my own dish.

Turned out great! Thanks RPS for the inspiration.

[rps]

9 minutes ago, Johnsfolly said:

Inspired By RPS' vegetable tian, I picked up yellow and green zucchini, purple Cherokee tomatoes, heirloom roma tomatoes, lemon boy tomatoes, white Japanese and standard eggplant. We picked lavender and sage from our herb garden. I went a little off recipe and also sliced the remaining 2/3 of a cauliflower that was in the fridge. When I sliced the cauliflower, there were floret crumbles and I carmelized the crumbles with the onions. I added chopped chanterelles with the onion and cauliflower. I served this tian with grilled pork steaks.

Again Olivia gives me a hard time when I take pictures of our food, but yet she always takes her own photo and then my own dish.

Turned out great! Thanks RPS for the inspiration.

Dang, your combination sounds great! Going off topic to add what you have to use is the essence of real cooking. Thank you for sharing what you did.

[Johnsfolly]

Thanks RPS. I appreciate the compliment. Now I wish I had some lobsters to make some stock!

[rps]

1 minute ago, Johnsfolly said:

Thanks RPS. I appreciate the compliment. Now I wish I had some lobsters to make some stock!

I know I have been and still am blessed. I attribute all to wooing the right woman.

In the mean time, if she brings lobster, I will use every bit of the goodness.

[MOPanfisher]

I am gonna have to step up my culinary game, but too many other thinga i am behind on.  RPS, hard to say anything bad about a woman who brings fresh lobsters home from a trip, my wife briufh credit card receipts.  I have been batching it for almost a week (wife made it back yesterday), and as a result of my wife being gone I was on grandson watching duty Mon, Fri & Sat.  And have been fixing hillbilly gourmet for daughter and family on a couple days.  Friday was a nice garlic pork loin that I extra slow pan roasted, extra slow because the power went out at daughter and SIL house for about 40 minutes.  I paired the pork loin with a light gravy from the drippings in the skillet.  And a skillet of fried apples with plenty of cinnamon and sugar, grandson would have happily eaten all my fuji apples during the prep if I had let him.  Also had a nice large purple cherokee tomato sliced up for them.  It was dang tasty if I do say so my self.  Tonight since my wife was back was a pile of dead cow slices, specifically some decent looking sirloin steaks that were on sale at a local butcher shop.  A little butter some seasoning a few minutes on a hot grill, serve them a little bloody with some sautéed Brussel Sprouts and some acorn squash.  The squash are volunteers growing out of my compost pile, not sure how many are there but several.  Sometimes you just get the perfect rare/medium rare finish, and tonight was that time.  Sadly the only pictures I took were of my grandson at Bass Pro with a fishing pole that he didn't want to give up,  soon little buddy soon.

[Johnsfolly]

MOPanisher

All of those meals sound great! Keep it up.

[rps]

1 hour ago, MOPanfisher said:

I am gonna have to step up my culinary game, but too many other thinga i am behind on.  RPS, hard to say anything bad about a woman who brings fresh lobsters home from a trip, my wife briufh credit card receipts.  I have been batching it for almost a week (wife made it back yesterday), and as a result of my wife being gone I was on grandson watching duty Mon, Fri & Sat.  And have been fixing hillbilly gourmet for daughter and family on a couple days.  Friday was a nice garlic pork loin that I extra slow pan roasted, extra slow because the power went out at daughter and SIL house for about 40 minutes.  I paired the pork loin with a light gravy from the drippings in the skillet.  And a skillet of fried apples with plenty of cinnamon and sugar, grandson would have happily eaten all my fuji apples during the prep if I had let him.  Also had a nice large purple cherokee tomato sliced up for them.  It was dang tasty if I do say so my self.  Tonight since my wife was back was a pile of dead cow slices, specifically some decent looking sirloin steaks that were on sale at a local butcher shop.  A little butter some seasoning a few minutes on a hot grill, serve them a little bloody with some sautéed Brussel Sprouts and some acorn squash.  The squash are volunteers growing out of my compost pile, not sure how many are there but several.  Sometimes you just get the perfect rare/medium rare finish, and tonight was that time.  Sadly the only pictures I took were of my grandson at Bass Pro with a fishing pole that he didn't want to give up,  soon little buddy soon.

Sounds like a near perfect day to me!

 

[Gavin]

Did two nice dinners for the fam in Ft Myers last week, but best meal was at a Greek place in Tarpon Springs on Saturday. The char grilled octopus, shrimp, and squid app was off the chart good! Served over some great tomatoes, cucumber, and pepperoncini with a garlic, oregano lemon butter and wine sauce. Mykonos...go there. The Columbia in Sarasota rocked too. Buy their cook book. Spanish & Cuban inspired.