What's for dinner?
- Thread starter B_Hickboy
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HazelGod
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The Dragon
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D_Marazion Analdouche
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Had company tonight and I made shrimp in a white wine cream sauce (garlic, basil, chopped tomato, parsley etc) over angel hair. With a big bag of muscles steamed in shrimp stock and shallots served with a drawn herb butter for an app. And then finished off the wine that wasn't used to cook with and another one that just had to be opened.
- sdbg,
Saturday Morning
I'm gong to a home brewed beer tasting today at a coworker's. It's a pot luck, so I'm bringing whole wheat pasta pesto. It's a modern substitue for macaroni salad or pasta salad.
PESTO SAUCE
INGREDIENTS
4 ounces of fresh basil
¾ - 1 cup of freshly peeled garlic cloves
2 cups (1/2 liter) extra virgin olive oil
4 ounces of pine nuts
1 cup of shredded Pecorino Romano cheese
PREPARATION
*Note: 1 cup of garlic makes a zippy pesto. If you can’t handle intense garlic, go with ¾ cup.
De-stem basil. Rinse and drain. Peel garlic. Place garlic in blender. Cover with olive oil and purée until completely blended. Add the basil gradually and blend until it is well mixed.
Add your freshly cooked pasta or vegetables in a serving bowl and toss with the pesto well enough to coat liberally. Now add the Pecorino Romano and the pine nuts. Serve immediately. If using sauce that has been chilled, DO NOT heat it. Let it sit on a counter for a while and serve at room temperature.
I'm gong to a home brewed beer tasting today at a coworker's. It's a pot luck, so I'm bringing whole wheat pasta pesto. It's a modern substitue for macaroni salad or pasta salad.
PESTO SAUCE
INGREDIENTS
4 ounces of fresh basil
¾ - 1 cup of freshly peeled garlic cloves
2 cups (1/2 liter) extra virgin olive oil
4 ounces of pine nuts
1 cup of shredded Pecorino Romano cheese
PREPARATION
*Note: 1 cup of garlic makes a zippy pesto. If you can’t handle intense garlic, go with ¾ cup.
De-stem basil. Rinse and drain. Peel garlic. Place garlic in blender. Cover with olive oil and purée until completely blended. Add the basil gradually and blend until it is well mixed.
Add your freshly cooked pasta or vegetables in a serving bowl and toss with the pesto well enough to coat liberally. Now add the Pecorino Romano and the pine nuts. Serve immediately. If using sauce that has been chilled, DO NOT heat it. Let it sit on a counter for a while and serve at room temperature.
- sdbg,
Food south of the border is luck of the draw for me, so I can't really recommend anything. NJQT provided a few recommendations below. Thanks, NJQT. 3 of us went to Alfonso's last night. It's always a good time!
The Dragon
Sexy Member
tonight i'm going out for sushi with some friends. i'm debating whether i should go for the shrimp tempura roll, or maybe the dragon roll, which comes with eel and eel sauce. hmm...
The Dragon
Sexy Member
Sounds wonderful Stacy.
I have a father who is Dutch so I have had smoked eel on many occasions and I really like it. (I also had to try rollmops and pickled herring which I didn't enjoy )
ohhhh yes, eel is delicious! i especially love it when the sushi chefs lather on the eel sauce. it's so sweet! i've never had smoked eel, but i have had BBQ eel. if you haven't tried that you must, it's absolutely delcious!
yum:LOL good thinking, Mem! i think i will go with the dragon roll tonight :tongue:
The Dragon
Sexy Member
The Dragon
Sexy Member
Tropical sweet and sour reef fish.
Steamed rice.
Unwooded Chardonnay
Strawberries and Vanilla bean Icecream
Steamed rice.
Unwooded Chardonnay
Strawberries and Vanilla bean Icecream
The Dragon
Sexy Member
HazelGod
Sexy Member
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red snapper en papillote with coconut ginger sauce, brown rice, broccoli rabe. fresh ripe mission figs halved with cream cheese and drizzled with honey.
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