Seafood fettucini with scallops and shrimp. Spring mix salad.
Originally Posted by Trouts mom
Welllllllll, I just ate some candy
Well, that got fairly seriously modified. It was based on two people cleaning up what was around and not having anything we'd had in the last couple of days. WRONG. When I got home, a friend of ours was ensconsed at at the kitchen table with his laptop that Rob had been trying to sort out for him. He stayed for dinner, so a little tweaking was necessary...Originally Posted by rapunzel47
Time for something from the water. Prawns, maybe stirfried with garlic and veggies, or maybe on the BBQ. Either way, there's Jasmine Rice to reheat that will go well with them, and tons of cherry tomatoes that will figure in there somewhere. Dessert will incorporate blueberries somehow.
I would love to be able to be sitting at your table when you got home from work.Originally Posted by rapunzel47
Well, that got fairly seriously modified. It was based on two people cleaning up what was around and not having anything we'd had in the last couple of days. WRONG. When I got home, a friend of ours was ensconsed at at the kitchen table with his laptop that Rob had been trying to sort out for him. He stayed for dinner, so a little tweaking was necessary...
The prawns were a keeper, skewered and BBQd. The tomatoes were a keeper. Picked up some asparagus on the way home and grilled that. Satisfactory finger food. All three were happy for some garlic mayo to be dipped in.
The blueberries are still in the fridge. As I came in the gate I was reminded that there were several stalks of rhubarb, being seriously erect, that needed to be put to work. Rhubarb Crisp.
All is well.
Yeah, that does sound like a keeper.Originally Posted by AlleyGirl
Last night was an experiment and just throwing random stuff together and it came out quite yummy!
Chicken marinated in italian dressing. Cooked with onions, zucchini, roasted red pepper, garlic, spinach and then some basil and thyme from the back yard. Tossed with a little olive oil and served over pasta. I will definitely be doing that again. Maybe add some cherry tomatoes next time too
But that'll be tasty!Originally Posted by Yosemite
Since hubby got the new BBQ he wants to use it every day so I guess we'll be grilling something tonight.I had taken out some hamburger to make spaghetti sauce but methinks it may end up being hamburgers on the grill.
Aha! Got a question. We got some lovely Atlantic Salmon from Costco the other day. Froze half and BBQ'd half. I put it in double foil with some lemon juice and a bit of dill. It came out a bit dry and I wondered if you had any wonderful suggestions to prevent this. I know if I made up a Hollandaise sauce to go with it after it was BBQ'd, that would be nice and add the necessary moisture, but I wondered if you had any other suggestions.Originally Posted by rapunzel47
But that'll be tasty!Boys and their toys, eh?
I'm hoping (but not optimistic) that we get some sun back later on. I'm thinking it's time we had some salmon, and I'd rather do it on the BBQ -- one of those things that begs for the BBQ. Well, we'll see what Mother Nature brings.
My first and most important suggestion about keeping salmon from drying out is to err on the low side of cooking times. I know the rule of thumb is 10 minutes per inch thickness, but I find even that too much.Originally Posted by Yosemite
Aha! Got a question. We got some lovely Atlantic Salmon from Costco the other day. Froze half and BBQ'd half. I put it in double foil with some lemon juice and a bit of dill. It came out a bit dry and I wondered if you had any wonderful suggestions to prevent this. I know if I made up a Hollandaise sauce to go with it after it was BBQ'd, that would be nice and add the necessary moisture, but I wondered if you had any other suggestions.
Excellent - thank you. When we do the other piece I'll try the marinade as well.Originally Posted by rapunzel47
My first and most important suggestion about keeping salmon from drying out is to err on the low side of cooking times. I know the rule of thumb is 10 minutes per inch thickness, but I find even that too much.
I've had some lovely things come out of a foil package, but have never done salmon that way myself. I feel more in control when I can see the flesh. I really like to put it straight on the lightly oiled grill, the flesh brushed or sprayed with a little olive oil and seasoned to taste -- my usual is freshly ground black pepper and a little anise. Start skin side down, over medium/high heat, give it about four minutes, then turn over. Fillets will often lift right off their skin at this point, thereby allowing you to serve it skinless. Think in terms of another four minutes, but be prepared to take it off a minute early, if the flesh is cooking too fast -- I like to see just a suggestion of the raw colour in the middle, and at this point it should be flaking, but not breaking.
I had a really nice marinade recipe a few years ago that vanished over a winter, and I've been threatening to try to recreate it. It used olive oil, fresh pepper, fresh garlic, sundried tomatoes, and I think a little balsamic vinegar, but I'm not certain about that or if there was anything else, and I don't remember quantities, so would have to feel my way a bit. The fish doesn't need to sit in it all that long, of course, but the flavour is gorgeous, and the cooking method is the same as above.
So -- some thoughts for you. Enjoy.
Yeah, I thought that might appeal to you.Originally Posted by Yosemite
Excellent - thank you. When we do the other piece I'll try the marinade as well.
Excellent. We love capers with our smoked salmon so that sounds good as well. I have to confess I actually prefer eating the little capers to the smoked salmon.Originally Posted by rapunzel47
Yeah, I thought that might appeal to you.I just did a google search to see what might come up. I didn't find precisely what I was looking for, but I did find this...
http://www.foodfit.com/recipes/recipe.asp?rid=734
I don't recall there being capers in that marinade, but all the other elements are there in the sauce recipe, so I'm thinking I may just try to recreate it tonight, using that as a place to start...
Yeah...capers are some of my favourite peopleOriginally Posted by Yosemite
Excellent. We love capers with our smoked salmon so that sounds good as well. I have to confess I actually prefer eating the little capers to the smoked salmon.