Axiom Home Page Forums General Discussion The Water Cooler So what are you cooking tonight?

Man that duck / bean recipe had me laughing my but off. If I wasn’t so impatient, I’d try that one.


Being in the Halibut capitol of the world (or thereabouts), I’m always trying to come up something different that doesn’t include mayonnaise or some other artery clogging recipe for this white fish. (we usually have a couple hundred pound of a year).

So I think I might have stumbled onto a weird, but pretty darn good sauce the other day. It will go with any sort of firm white fish; cod, ling cod, red fish, snapper, grouper….whatever.

I like to bake my fish first. Nothing fancy, just a little olive oil, salt and pepper and throw it in the oven at 350 for about 7 minutes per side. The trick with white fish is to not overcook it. When you can flake it with a fork, it’s done. If the fillets are pretty thick, cut them down to one inch and let them soak in skim milk for a few hours. The milk gets rid of that ‘fishy’ taste. [skinned fillets, with all the darker areas trimmed off]

For the sauce, I started out with three medium shallots, minced pretty fine. Sautee them in butter (one tablespoon) for about ten minutes until they get soft. Add 8 ounces of clam juice and cook that down for about twenty minutes. Then add a can of light coconut milk and about a half a tablespoon of green curry paste. Then add a couple shoots of fresh thyme and about three ounces of Sambuca. For those non-alcoholic types, you can substitute the sambuca with fennel and sugar.

I just cooked that for about ten minutes or so on low heat and poured a tablespoon or so on the baked fillets over a bed of couscous.

I know, curry and fish sounds weird and the Sambuca probably put you over the top….but I thought it was good and I wasn't even drinking.

Chess, here is a picture of the "large" egg. The way it is pictured with the "nest" (legs and castors), and side shelves is $1339.00 CDN.


Here is a picture of the hinge mechanism:


This is the XL Egg, but I don't have pricing yet.

Every 5 or 6 months, we have a street dinner party where the neighbours get together with a specific "theme" for the night. We each take turns hosting, and usually there are about 9 to 10 couples. Tonight it was catered with authentic Indian food, and man was it good. I can't tell you what I had, but I'm sure I'll be paying for it tomorrow. We tend to eat and drink too much, but a great time is always had by all.

The next 3 will be Jamaican, Thai, and then Mexican.

Today was "easy dinner." I made:

teriyaki pork tenderloin (bought pre-marinated)
rice, cooked in a rice cooker and lightly seasoned with salt, onion powder, ginger, and turmeric
green beans

The green beans were the most complicated part. I blanched them in 1/2" of water with a teaspoon of orange zest until the water was almost gone (and the beans were just stating to get tender). Then I added a tablespoon of butter and the juice of the orange I'd taken some zest from. I let that thicken and caramelize a bit, then removed it from the heat, sprinkled with sesame seeds and tossed to coat.

Very easy and everything was tasty. If I were serving this to company, the only thing I'd change is to marinate the tenderloin myself.

I bet a lot of board members would enjoy reading this link -- probably the definitive work on pizza crusts.

http://jvpizza.sliceny.com/

Jeff moved from New York to Atlanta (where, apparently, the pizza just was not the same) and spent a lot of years trying to get the same taste at home. Part of the solution involved jimmying the interlocks on his self cleaning oven to allow baking at 850-900 degrees.

If any of you are into home-made pizza I think this should be considered required reading. Enjoy

Nice egg.
I love the retro look.

That's the "War and Peace" of pizza recipes!!

Fajitas on the grill are on the menu for tonight. Chicken I think, maybe chicken and fish. My wife will make her "famous" guacamole, I hope.

Another attempt in my long quest to make brown rice taste good without sausage gravy or bacon.

Wierd Brown Rice Pilaf

2 onions chopped
3 celery stalks chopped, plus chopped celery leaves from a few more
4 cloves garlic chopped
2 cups brown rice
3 tbsp jerk seasoning paste
2 tbsp fish sauce
1 can tuna
a few strips chicken bacon (purchased because I liked the radio spots )
1 900ml package chicken broth (the salty tasteless kind, not the good organic stuff)
1/2 cup frozen corn
maybe 1 tsp coriander

Saute onions, celery, chicken bacon in oil for 5 minutes. Add garlic, saute for a few more minutes. Add rice and jerk seasoning, continue to saute for a few more minutes until boredom sets in (a few more minutes).

Add chicken broth, bring to boil then cover and simmer. After about 30 minutes, dump in frozen corn and can of tuna (after feeding a bit to the dogs). Raise heat a bit until boiling, reduce heat again to simmer.

After about 30 more minutes add fish sauce and coriander. Yes it was kinda tasteless before, why do you ask ? Keep simmering, water as needed, until you get a nice creamy texture like wet cement (or, I suppose, a good risotto). Total cooking time was a bit over an hour.

The finished product is surprisingly good. I dumped in a lot of things figuring I would decide afterwards what didn't belong, but I believe I would make it exactly the same way next time.

Goes well with Orange Peel Ale (Great Lakes Brewery). I can't find the beer thread so I guess I'll post here. This beer just showed up in the local LCBO (the provincial government liquor and fancy beer store) so I picked up a couple of 650 ml bottles.

I'll have to organize some A/B testing with friends but first impressions are really good. The label says "a touch of honey, heaps of oranges and peels, and heavy hops to balance the orange) but the result is just very crisp and tasty. There is only the tiniest hint of orange taste.

The beer is $4.99 CDN for a 650 ml bottle and seems worth a try.

I just noticed that you can pick font colour. Has this always been available ?

Ramen Noodles with Sriracha Hot Chili sauce.

I shouldn't need to give you instructions on how to make that.