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Post by september on Aug 23, 2020 9:01:23 GMT -5
brownrexx, They both look just excellent! One of these days I may actually have an oven again. Used my air fryer for breaded pork chops last night, more instant potatoes, boiled fresh corn on the cob, and a salad.
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Post by brownrexx on Aug 23, 2020 12:00:50 GMT -5
Used my air fryer for breaded pork chops last night, more instant potatoes, boiled fresh corn on the cob, and a salad. That sounds good too. I really don't use the oven very much but this casserole was pretty good.
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Post by pepperhead212 on Aug 23, 2020 18:12:50 GMT -5
I made another batch of that raw tomato pasta, this time with all cherry tomatoes, halved, and tiger tomatoes, quartered, something that I did for quite a while, while watching something on television last night. I used the end of my salted capers - something I always got at DiBruno's in the Philly Italian Market. Claudio's, in the next block, is where I always got my Anchovies - they have large refrigerated cans of them for the restaurants in the area! I'm almost out of those, too, but really don't want to go over there in that crowded area. Another batch of raw tomato pasta, this time with shells, spelt, and red beans, along with the olives, garlic, capers, anchovies, and basils. by pepperhead212, on Flickr
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Post by brownrexx on Aug 23, 2020 18:17:41 GMT -5
Tonight was not a healthy meal but it was a good one. I was hungry for fried eggplant so we also fried some green tomatoes, yellow squash, zucchini and okra. I have a shallow cast iron pan so all of the frying is done outside on the gas grill. We also ate some left over sweet potato casserole and cantaloupe cubes to include something not fried!
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sdark71
Junior Member
Posts: 5
Joined: August 2020
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Post by sdark71 on Aug 23, 2020 22:24:23 GMT -5
The pasta looks great, pepperhead212! I've made pretty simple grilled salmon ( pre sous vided) with a little salt, pepper, thyme, oil.
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Post by pepperhead212 on Aug 23, 2020 22:40:21 GMT -5
Welcome to the forum!
I've got to get myself one of those sous vide "circulators", so I can make one of my stock pots into one. One of the few toys not in my kitchen...yet.
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Post by spike on Aug 24, 2020 12:11:04 GMT -5
Grocery store here has lobster tails on sale so last night Hubby had lobster tails for dinner and I am making him lobster mac and cheese for dinner.
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Post by brownrexx on Aug 27, 2020 17:47:47 GMT -5
Another fish dinner courtesy of my son catching and filleting the sunfish. september, I was inspired by your fish and decided to give it a try tonight. I was at my local store today and they had thin fillets of haddock so I picked up 3. I dipped them in egg and then rolled in bread crumbs. I have a shallow cast iron skillet that I use on the gas grill when I fry green tomatoes so I used that. Unfortunately it did not look nice like yours. It cooked quickly and fell apart. It didn't look the greatest but it sure did taste good. Hubby claims that it should have had skin on it to keep it from falling apart. Now he wants to go fishing and cook a fish with the skin on. Did your fillet have the skin intact? Fried Haddock by Brownrexx, on Flickr
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Post by paquebot on Aug 27, 2020 18:02:28 GMT -5
Nothing fancy tonight. Wife had rough night at work and woke up too late to fix anything fancy. Thus it was BCLTs. (BLTs with cheese.)
Martin
The truth is more important than the facts.
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Post by mgulfcoastguy on Aug 27, 2020 18:09:42 GMT -5
Another fish dinner courtesy of my son catching and filleting the sunfish. september , I was inspired by your fish and decided to give it a try tonight. I was at my local store today and they had thin fillets of haddock so I picked up 3. I dipped them in egg and then rolled in bread crumbs. I have a shallow cast iron skillet that I use on the gas grill when I fry green tomatoes so I used that. Unfortunately it did not look nice like yours. It cooked quickly and fell apart. It didn't look the greatest but it sure did taste good. Hubby claims that it should have had skin on it to keep it from falling apart. Now he wants to go fishing and cook a fish with the skin on. Did your fillet have the skin intact? Fried Haddock by Brownrexx, on Flickr On the barbecue forum a member from Texas dipped redfish filets in egg then rolled them in crushed Ritz crackers before panfrying them with butter. I do know of people that do the same with cornflakes before baking them.
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Post by september on Aug 27, 2020 23:05:48 GMT -5
brownrexx , no skin on any of the walleye, sunfish, or crappie fillets. Northern pike when rarely kept, are also deboned by my son, my husband is not as handy at removing all the bones, so he doesn't keep northerns. Skin can be kept on the trout family because it is soft without scales, but we don't have those here in any number. When I was a kid, my mom would just scrap the scales off sunfish with a knife or spoon, but she did not fillet them, they were just gutted and scaled, so leaving skin on is fine. She fried them up whole, head and all and we had to pick the meat off the bones. I think if you use beaten egg, you might have to first roll the fish in flour, then egg, then the crushed crackers in order to keep more of a "mummy case" over the cooked fish to keep the crust in one piece. This is partially why I use the instant pancake batter (mix a bit thinner than for pancakes, should easily run off the fish) it already combines the egg and flour. Panko crumbs make for a very crispy crust, but due to their big size, some tend to drop off while frying. I prefer to grind up the cheapest saltine crackers in my very old blender for fine crumbs (almost like flour) that stick well to the pancake batter dip. I'll grind up a whole box at a time and store them in a ziplock for when I need them. I usually add either Old Bay, or some kind of Cajun seasoning to the batter. When I've run out of cracker crumbs, I have even used instant potato flakes for the final roll. Hope that helps!
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Post by brownrexx on Aug 28, 2020 7:33:02 GMT -5
Thanks for the info september, I didn't realize that the type of coating could make much of a difference. I used regular bread crumbs, not my usual Panko because I figured that the Panko bread crumbs would be too large. Another problem that I think we had is that the pan was too crowded and it was hard to turn the fish. Maybe we should also use smaller pieces of fish. We are thinking that they were too long and should have been cut in half. They just totally fell apart. We both agreed that it was delicious so I may go back to the store today and get a couple more fillets and freeze then to fry later. I may try the pancake batter. I do love battered fish that I have eaten at restaurants.
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Post by september on Aug 28, 2020 8:48:08 GMT -5
brownrexx, smaller pieces easy to flip are better! When I have a larger walleye, I tend to cut the thinner tail half away from the thicker chest or the tail may overcook and fall off the fish when I go to move it to a platter. Here's a clean up tip, when done frying, I pour all the unused batter and cracker crumbs into the hot grease to cook while it cools. That absorbs the grease so I can pour the congealed mess into the plastic bag I stored the fish in, and it goes neatly in the garbage.
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Post by pepperhead212 on Aug 30, 2020 20:41:39 GMT -5
I made a sambar in my Instant Pot, with some toor dal and some whole oats, for bulk. I cooked some onions in some oil, then added a paste I made with peanuts, sesame seeds, and garlic, followed by the sambar masala, curry leaves, and tamarind. Then all of the water, dal, oats, and some okra. I put it in slow cook mode, and let it cook while I was in the garden for 2 hours. Then I added 2 eggplants, which I had cut up and dried out in the microwave for 8 min. I added that to the pot after the 2 hours, went back out, and cooked about 90 more minutes. Then I made a tarka, to temper the sambar. Served with a chutney on the side. Sambar, with toor dal and whole oats, plus okra, tomatoes, and eggplant, for the veggies. by pepperhead212, on Flickr Tarka for the sambar, with coconut oil, mustard seed, cumin, Thai peppers, asafoetida, and curry leaves. by pepperhead212, on Flickr Finished sambar, with some chutney on the side. by pepperhead212, on Flickr
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Post by paquebot on Aug 30, 2020 22:13:11 GMT -5
Wife came up with something totally different. Pork roast in the slow-cooker with cranberries. Then stove top dressing on the side. Definite winner!
Martin
The truth is more important than the facts.
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Post by brownrexx on Aug 31, 2020 17:21:02 GMT -5
Comfort food tonight. Salisbury steak, mashed potatoes and gravy. I harvested acorn squash yesterday so I cooked one tonight to try it out. I added a pat of butter and a spoonful of honey after it was cooked and it was yummy. We were too full to eat them with dinner but I also prepared pear slices for the freezer from our trees today so I gave us a sample. They were good too. Salisbury Steak by Brownrexx, on Flickr
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Deleted
Posts: 0
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Post by Deleted on Aug 31, 2020 20:02:31 GMT -5
I must be feeling a bit better, everyone's food looks or sounds good. I like the idea of the cranberries with the pork, Martin, smart cookie, your wife!!
I am having breakfast for dinner.
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Post by bestofour on Sept 1, 2020 10:17:37 GMT -5
Last night was squash, potatoes, fried okra, cucumber, and ham. I'm going to miss these cucumbers.
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Post by brownrexx on Sept 1, 2020 16:46:25 GMT -5
New recipe tonight and it turned out good. It is called Lemon Chicken with Orzo and it also contains some of my frozen spinach, a chopped tomato and some of my fresh basil. Hubby had a caprese salad and I had a lettuce salad with one of my red peppers. Lemon Chicken with Orzo by Brownrexx, on Flickr
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Post by brownrexx on Sept 3, 2020 17:27:49 GMT -5
Made a meatloaf yesterday so today we had left over meatloaf but with oven fried salsify, yellow squash and okra. We both love fried veggies and doing them in the oven uses just a little bit of oil. Salsify, Okra, Yellow Squash by Brownrexx, on Flickr
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Post by september on Sept 5, 2020 21:25:14 GMT -5
I have had a craving for tomato pie for a couple of weeks, finally made it tonight. Just for myself, since Jim won't eat it. Had to use a smaller pie plate that fit in the air fryer and pre-baked the olive oil crust which was mixed and finger pressed right in the pan. I should have pre-roasted the tomatoes for best taste, but didn't want to fool around since it was getting late. I added some small pearl tapioca to the bottom to soak up excess tomato juices. I was afraid they would stay hard since it doesn't cook that long, but they did the job. Ate half the pie for my supper, hope I don't regret it later tonight! The cheese got too dark, but I wanted to be sure the tomatoes were done.
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dirtguy50
Pro Member
My avatar got in trouble for digging in the garden
Posts: 255
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Post by dirtguy50 on Sept 5, 2020 22:08:36 GMT -5
Looks absolutely perfect to me. Yummoo! You did good.
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Post by pepperhead212 on Sept 5, 2020 22:18:43 GMT -5
The owner of the Mexican grocery/restaurant in town, that I give my extra chiles and red epazote to, gave me some delicious corn tortillas when I was in there Thursday. He told me that they were made with nixtamal, not the masa harina, like the usual ones are made with. Though the usual corn tortillas are delicious, these were even better. I made one simple filling with the squash blossoms I harvested yesterday - just some chopped up onion, green superchiles, and tomatoes, sautéed in some olive oil in that order. And I made another filling with okra and eggplant, with a chipotle sauce, made with some grilled tomatoes, garlic, and onion, blended smooth with the moritas, and cooked in the Instant Pot. Both were delicious, but the new tortillas were definitely the best. Tortillas, made with nixtamal, instead of masa harina. by pepperhead212, on Flickr Taco filling, with squash blossoms, onion, tomato, and green chiles. by pepperhead212, on Flickr Looking at this photo I can see that at least one piece of squash blossom got into this batch of filling. Okra, eggplant, and chipotle taco filling by pepperhead212, on Flickr Tacos made on the old corn tortillas, with queso fresco. by pepperhead212, on Flickr Tacos made with new tortillas, made with nixtamal. by pepperhead212, on Flickr
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Post by brownrexx on Sept 6, 2020 7:23:13 GMT -5
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Post by september on Sept 6, 2020 9:48:28 GMT -5
pepperhead212 , I am really interested in those tortillas! But I checked them out on Amazon, and a number of users said they came moldy, which I guess is not surprising if they are made without preservatives and have to be shipped in plastic at room temperature for a few days. I'll have to see if I can find them in an ethnic grocery store if I ever get down to Minneapolis.
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Post by brownrexx on Sept 10, 2020 17:07:18 GMT -5
Shrimp scampi over Zoodles with an interesting side dish of sweet potatoes. Last night we dumped out a pot where we planted am extra sweet potato slip and it gave us about 3 lbs of skinny sweet potatoes. I have read that fresh sweet potatoes are tasteless and they need to be cured for about 2 weeks so I decided to try eating these. I cubed them and boiled in water for 2-3 minutes and then we sauteed them in some olive oil. They tasted really good, like sweet potato fries that I have had in restaurants. Curing is supposed to make them sweeter but these seemed sweet enough to me and I would make this again. I had a butternut squash where the stem broke off so I decided to try making pumpkin bread but using butternut. I cut it in half and cooked in my Instant Pot for 10 minutes. I was able to scrape the pulp right off of the skin. The bread was not as orange in color as the ones in the store but it tasted really good. Shrimp Scampi, sweet potato fries by Brownrexx, on Flickr Butternut Squash Bread by Brownrexx, on Flickr
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Deleted
Posts: 0
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Post by Deleted on Sept 10, 2020 20:12:54 GMT -5
Looks good, BrownRexx
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Post by paquebot on Sept 12, 2020 21:02:07 GMT -5
Food hoarding is over. Had not been a 5 for $10 Jack's pizza special since March. Could barely keep in stock at 3 for $10 for a long time. Love them for s base to pile a lot of other good things on. So, that what we did tonight. Added olives, mushrooms, peppers, onions, and lots more cheese. Could eat that 8 nights a week!
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Sept 12, 2020 22:05:25 GMT -5
I made another batch of lentil salad, with one of the last batches of cherry tomatoes of the season - some green beans and red beans, too. I put some channa dal and kamut in the slow cooker mode of the Instant Pot, added some toasted Israeli cous cous and the fresh beans, toward the end. I halved all those cherry tomatoes, and mixed with basil, garlic, parsley, and some chopped up pappadew peppers (even 6 didn't turn out very hot). I used fish sauce, for salt - something always good with this type of seasonings. Another lentil salad, with kamut, and toasted Israeli cous cous. I added the cous cous with about 15 minutes left in the slow cooker, along with the fresh beans. by pepperhead212, on Flickr
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Post by pepperhead212 on Sept 16, 2020 20:37:04 GMT -5
I made an okra dish tonight - sort of a vindaloo okra, with a side dish I often make, when I don't have a one dish meal. The vindaloo is made with a paste of cashews, garlic, onion, ginger, and a little coconut vinegar (more comes later). The paste is cooked down, to intensify the flavors, then diluted again, like when making some Mexican sauces. The pre-cooked okra goes back in, and simmers 7 or 8 minutes, adding a chopped tomato and cilantro toward the end. Vindaloo paste by pepperhead212, on Flickr Starting to cook the paste, in the wok, after the okra, to scrape up the fond. by pepperhead212, on Flickr Vindaloo paste, after cooking down 7 minutes, sort of like cooking down a Mexican sauce. by pepperhead212, on Flickr Cooking the okra with the paste, some water, and the coconut vinegar. by pepperhead212, on Flickr The side dish - ven pongal - is a traditional Indian breakfast food, but I often make a version of it to serve as a side, when I make one of these dishes that isn't a one dish meal. I often make it with brown basmati, like I did here, along with the moong dal. I flavored it up with a tarka, of ghee, crushed black peppercorns, cumin seeds, minced ginger, chopped cilantro, and curry leaves. Starting tarka, for ven Pongal, with crushed peppercorns and cumin in ghee. by pepperhead212, on Flickr Tarka, with ginger, cilantro, and curry leaves added. by pepperhead212, on Flickr Ven Pongal in Instant Pot, with tarka stirred in. by pepperhead212, on Flickr And here are the two finished dishes. Surprisingly, the vindaloo okra isn't very hot, despite putting 6 Thai peppers in the paste (original recipe called for only 2!). Finished vindaloo okra, and pongal, as a side dish. by pepperhead212, on Flickr
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