avi
W3RK3R
being as it is fall, I'd recommend working with what's in season such as butternut squash and the like. roast it, put it in soup, make ravioli, whatever.
I'm having a dinner party on Monday!
- Thread starter xfer
- Start date
mindspell
vvv Jake's ass vvv
It is a good idea, I never specify the vegetables I put in a menu, I just pick what looks good and go from there.avi said:
You can roast every kind of squash and make all sorts of goodies with them. Butternut gnochi are good and easy to do. Boil a couple of whole oranges for an hour and a half and put in the food processor with any roasted squash (about 3/4 of a pound) and you got a mixture that is made in heaven. You can add sugar and make sorbet out of it. You can add to mash potatoes and you got the tastiest mash you ever tasted. You can make soup out of it and mucch much more...
blah blah butternut squash raviolis i'm trying to make dinner for people who think anything outside of a hamburger is suspicious.
i will take all of your suggestions for myself, at a later date, however.
i will take all of your suggestions for myself, at a later date, however.
Stultus
Words to live by
You can go with green beans in tomato sauce (but call it pomodoro/napolitana/al arabia for mindspell's sake) which is excellent. That with any pasta (linguini) in any sauce (salmon) along with some nice bread (focaccia) is a very tasty, no pretentions meal. Always easy to add some sort of herb chicken as well.
FuSoYa
Lunarian
Stultus
Words to live by
avi
W3RK3R
i have never dated a woman who could cook at all.
actually, this bodes really well for my dream career as a house-husband.
actually, this bodes really well for my dream career as a house-husband.
Stultus
Words to live by
TheNewChupe
HTML is not allowed.
Deep-Fried Mahi-Mahi Macadamia Nut Fingers
Recipe adapted from Sam Choys Island Flavors, by Sam Choy, published by Hyperion, 1999
2 cups fresh pineapple, diced
3 cups fresh papaya, diced
1/2 cup fresh cape gooseberries (ground cherries, optional)
1 cup, plus 1 teaspoon, granulated sugar
1 tablespoon fresh mint or spearmint, chopped
1/8 teaspoon prepared horseradish
1 teaspoon chili sauce
2 eggs, beaten
1 green onion, minced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon soy sauce
1 teaspoon sherry
1 teaspoon cornstarch
Salt
Freshly ground white pepper
3 pounds mahi-mahi (dolphinfish) fillets, cut into 2 by 3-inch pieces
2 cups of flour
3 eggs, beaten
1 1/2 cup macadamia nuts, minced
1 1/2 cups panko bread crumbs
Vegetable oil for deep frying
In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside.
In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade.
(i had to hold out a bit on my predictable response)
Recipe adapted from Sam Choys Island Flavors, by Sam Choy, published by Hyperion, 1999
2 cups fresh pineapple, diced
3 cups fresh papaya, diced
1/2 cup fresh cape gooseberries (ground cherries, optional)
1 cup, plus 1 teaspoon, granulated sugar
1 tablespoon fresh mint or spearmint, chopped
1/8 teaspoon prepared horseradish
1 teaspoon chili sauce
2 eggs, beaten
1 green onion, minced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon soy sauce
1 teaspoon sherry
1 teaspoon cornstarch
Salt
Freshly ground white pepper
3 pounds mahi-mahi (dolphinfish) fillets, cut into 2 by 3-inch pieces
2 cups of flour
3 eggs, beaten
1 1/2 cup macadamia nuts, minced
1 1/2 cups panko bread crumbs
Vegetable oil for deep frying
In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside.
In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade.
(i had to hold out a bit on my predictable response)
Similar threads
