Kevin's Watch

Tonight will eventually be Eggplant Parmesan with steamed zucchini, garlic bread, and a cab. I'm prepping the eggplant this morning.

I made an almost eight pound chicken earlier in the week, and tonight I am using what is left of the meat and making chicken tetrazini. Just realized I am completely out of salt though, and no transportation until midnight...

We'll make do, but it won't be right.

About to peel the ginger and sauté the shrimp, scramble the eggs and fluff the rice.

Shrimp fried rice tonight!

Trader Joe's had a thing in the freezer case called Pork Roast Florentine. Basically it's pork tenderloin filleted or flattened or something, then rolled around a mixture of spinach, ricotta and feta cheeses, and roasted peppers. Not bad. I had it with instant mashed potatoes (so sue me!) and a nuked Gold Nugget squash. All very tasty.

A friend who is butcher and buys wholesale gave us a nice beef filet for peanuts. I cut the filet in big medallions, seared the chunks really black'n'blue and served them with creamy tarragon flavored mushroom sauce and homemade deep fried potato-almond croquettes. I seriously LOVE tarragon.

Are you hinting that I should have this moved to The Galley, Vader??? Although that seriously sounds yummy, as usual.

Ohhh...
I get it.
You're tempting Stone to return to The Galley, since he said he left because you have no pictures of your gooseberry bush.

Carry on, carry on...

Vader wrote:A friend who is butcher and buys wholesale gave us a nice beef filet for peanuts. I cut the filet in big medallions, seared the chunks really black'n'blue and served them with creamy tarragon flavored mushroom sauce and homemade deep fried potato-almond croquettes. I seriously LOVE tarragon.

*drool*

I made caponata and served it with leftover carbonara. It came out all right. The eggplant was really bitter, though. And I didn't have any crusty italian bread or salad to go with my gorgonzola cheese.

You have to peel, cut, and salt eggplant at least 4 hours before you cook with it. Let it sit on a pile of paper towels. Over the 4 hours, it sweats out the bitter juices because of the salt. I let it sit overnight, even. But 4 hours should do it. When you're ready to cook with it, rinse it in a sieve to get the salt off. That may help.


Homemade pizza tonight.

whole rotisserie chicken in the Showtime
"kashered"
then rubbed first with fresh squeezed lime juice, followed by another rub with extra light olive oil
seasoned with a dry rub of fresh ground mixed peppercorns, granulated garlic, Hungarian hot paprika, and dried dill weed
stuffed with the lime halves, fresh whole garlic cloves and some fresh rosemary

white rice in the rice cooker
seasoned with salt, a little "curry" powder, fresh ground pepper, granulated garlic and dried dill weed

sautéd broccoli florets in extra light olive oil with fresh slivered garlic gloves

I made swordfish steaks in garlic pesto curry sauce for my mother and stepfather on Saturday. It was a hit.

Ooo...
That sounds like da bomb, cag.

Am I right that your eggplant= our aubergine?

If so, just slice off the skin, slice, brush with olive oil, grill and serve with lots of curry on top. mmmmmm

No need to suck out all the flavour!

*whew*
Glad to see you back in The Galley, Stone!

I'm thinking white chicken chili with the planned overs from the roaster last night. Diced onion and shredded cheddar on the table to add as desired.
I have some rice left as well which I can serve it on.
Tossed salad of spring greens, chevre, craisins, celery, carrot, cucumber and grape tomatoes dressed in extra virgin olive oil and balsamic vinegar...

Yes, Stone, our eggplant is your unspellable Frenchy-sounding vegetable.

My kids and I were mystified at "lardons" on a menu in London until the waiter helpfully explained that we in the States call it "bacon". And I used to get caught by "prawns" 'til I figured out they were shrimp. Maybe we need an English/American culinary dictionary thread...

aubergine is said o-ber-jean, much classier than egg-plant! and let's face it, much better for those of us who don't like eggs!

and as for lardons, that's just bacon-bits isn't it?

ps menolly what are 'craisins' or was that a mis-type?

Stonemaybe wrote:ps menolly what are 'craisins' or was that a mis-type?

Dried cranberries, Stone.
They look like red raisins, hence craisins.

yum.

ah ok! I know those! nice with a yoghurt coating...

yum. Craisins with yogurt and granola.

Kaydene wrote:yum. Craisins with yogurt and granola.

I like plain greek yogurt, craisins, Honey Bunches of Oats Just Bunches, and a sliced banana. That's been my breakfast at least once a week for awhile now.