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Old 05-11-2015, 09:42 PM   #11
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Jonesin' for some chocolate ice cream.
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Old 05-12-2015, 01:27 AM   #12
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Sunset Dinner Al Fresco in Waikiki

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walked over to Teddy's Bigger Burgers,
ordered a "Bigger Original Burger" with Cheddar
along with Onion Rings
and from our `fridge...
Primo Beer, natch!

ONO!!
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Old 05-12-2015, 07:28 AM   #13
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The morels I stuffed with crab meat and froze so they wouldn't go bad when we were under the weather. Sautéed in butter, then garlic and more butter added to pan and into the oven to bake. Steamed asparagus with lemon garlic butter drizzle and steamed, smashed fried new Yukon golds.
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Old 05-12-2015, 12:28 PM   #14
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A small piece of Manager's Special was in the meat counter. It was a small piece of lamb perfect for lamb stew. Pirate loves lamb and wanted to learn how to make lamb stew. So under my direction I gave him the instruction. I had him make a mock veal broth by combining chicken and beef broth. I have to hand it to him. This time he listened to me and the lamb stew is so delicious. I wanted to pick up the hot pan and drink the broth right from there. He keeps telling me I know what I am talking about. From now on he will trust my judgment and following my directions. I still have a small packet of the lamb meat cut up into cubes. The next time I will have him use the barley instead of a potato. It was just enough for the two of us.
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Old 05-12-2015, 04:33 PM   #15
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I've always wanted a tangine, and finally picked up a small one. It's glazed clay, and just big enough for 2-4 people.

I also had some short ribs defrosted that needed to be cooked, so I experimented. I read a few recipes, and although most of them called for chicken or lamb, I had to use the beef. Here's what I ended up with:

Tangine of short ribs, prunes, dates, olives, onions - lots of warm spices - topped with sliced almonds & cilantro.
Served with a couscous mixed with dried apricots & scallion.
Side dish of Moroccan carrot salad from Ottolenghi's Plenty.

Boy, was that a keeper! I'm gonna love this new toy!
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Old 05-12-2015, 10:53 PM   #16
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Quote:
Originally Posted by Silversage View Post
I've always wanted a tangine, and finally picked up a small one. It's glazed clay, and just big enough for 2-4 people.

I also had some short ribs defrosted that needed to be cooked, so I experimented. I read a few recipes, and although most of them called for chicken or lamb, I had to use the beef. Here's what I ended up with:

Tangine of short ribs, prunes, dates, olives, onions - lots of warm spices - topped with sliced almonds & cilantro.
Served with a couscous mixed with dried apricots & scallion.
Side dish of Moroccan carrot salad from Ottolenghi's Plenty.

Boy, was that a keeper! I'm gonna love this new toy!
Tangine's look very cool and your dinner sounds spectacular. I think that Frank Z and Kathleen have one but we haven't heard about them using it lately.
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Old 05-13-2015, 10:52 AM   #17
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Pedantic comment: It's tagine, not tangine
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