"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 05-12-2015, 06:51 PM   #11
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
I have some Yellow fin Tuna. Just got home from work so, I'll get back with some pics when I figure out what I am going to do with it
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 05-12-2015, 07:04 PM   #12
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
I was within "stub your toe" distance of a favorite Greek restaurant today, so I had them make up a to-go box of gyros. That is all. I can, and did make my own tzatziki when I got home and they garnished the gyros with 5 yellow colored cauliflorets and 2 pitas <not ordered. Pretty swell. It's enough for about 3 meals. I made a small Greek salad to go with. Opa!
__________________

__________________
Whiskadoodle is offline   Reply With Quote
Old 05-12-2015, 07:43 PM   #13
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,891
Quote:
Originally Posted by Kayelle View Post
On his way home through the next little town, SousChef is getting a take out dinner for us from our favorite Greek restaurant. Opa!
Quote:
Originally Posted by GotGarlic View Post
Opa! Love Greek food!
Quote:
Originally Posted by Whiskadoodle View Post
I was within "stub your toe" distance of a favorite Greek restaurant today, so I had them make up a to-go box of gyros. That is all. I can, and did make my own tzatziki when I got home and they garnished the gyros with 5 yellow colored cauliflorets and 2 pitas <not ordered. Pretty swell. It's enough for about 3 meals. I made a small Greek salad to go with. Opa!
OPA!! Glad to hear there are other Greek food lovers! We were married in Greece and the food is dear to our hearts. You guys might want to take a look at this Greek inspired recipe I put together 5 yrs ago. It's really good and I've done it many times.
Greek Meatballs in Asparagus Lemon Sauce
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-12-2015, 08:15 PM   #14
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
Quote:
Originally Posted by Rocklobster View Post
I have some Yellow fin Tuna. Just got home from work so, I'll get back with some pics when I figure out what I am going to do with it
Rolled it in sesame seeds and fried it in peanut oil. Small salad of avocado, red pepper, green onions, peanuts in an Asian style vinaigrette...
__________________
Rocklobster is offline   Reply With Quote
Old 05-12-2015, 08:27 PM   #15
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
Quote:
Originally Posted by GotGarlic View Post
I perused a few online Hawaiian marinade recipes (must have been influenced by K'girl's pix!) and now I have some chicken legs marinating in pineapple juice, soy sauce, sesame oil, brown sugar, minced fresh ginger and garlic and a shake of cayenne pepper. We will grill those, along with some fresh pineapple slices and will serve them with rice pilaf. I'll probably throw some stuff into the rice: sautéed onions and garlic and I think I have some dried cherries or dates in the cabinet. I'll top the rice with cucumber slices marinated in rice vinegar and sugar for a tangy element.
So many mahalos GG! I hope that I have inspired others to try 'Hawaiian influenced' foods as well.

But, ummm, @Andy M today is Tuesday...

Our supper will be el fresco yet again on the lanai, Aloha Shoyu Chicken Supper. I hope that you will try this one...

Click image for larger version

Name:	shoyu-chicken-003.jpg
Views:	75
Size:	327.8 KB
ID:	22865

This is one of my photos that I have on file, as it is only 2 o'clock here in Hawaii.

We are going over to the KCC Farmer's Market later to pick up some more fresh local produce.
The best stuff I've tasted in a while, puts all of that stuff in the supermarket to shame!
__________________
Kaneohegirlinaz is offline   Reply With Quote
Old 05-12-2015, 08:37 PM   #16
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,127
Dinner Tuesday the 12th of May, 2015

Thanks for catching it, Kgirl, just fixed the day. Happy you're getting reaquainted with all your old comfort foods!

Beautiful food porn tonight, Rock and Kgirl BTW.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 05-12-2015, 08:40 PM   #17
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,891
Rock, that looks amazing and perfectly cooked! How did you get the sesame seeds to stick??
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-12-2015, 08:45 PM   #18
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
Quote:
Originally Posted by Kayelle View Post
Rock, that looks amazing and perfectly cooked! How did you get the sesame seeds to stick??
With the sesame seeds in a bowl, I put one piece at a time in , flipped it and then, placed a piece of wax paper on top and pressed it down with the flat of my hand and and rubbed it in a bit. Put it aside and let it sit for a few minutes.
__________________
Rocklobster is offline   Reply With Quote
Old 05-12-2015, 08:59 PM   #19
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,891
Quote:
Originally Posted by Rocklobster View Post
With the sesame seeds in a bowl, I put one piece at a time in , flipped it and then, placed a piece of wax paper on top and pressed it down with the flat of my hand and and rubbed it in a bit. Put it aside and let it sit for a few minutes.
OK, that makes sense and thanks. I thought that maybe you used a bit of honey on the fish. I wonder how that would work, although it looks like your method did the trick.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-12-2015, 09:07 PM   #20
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
Quote:
Originally Posted by Kayelle View Post
OK, that makes sense and thanks. I thought that maybe you used a bit of honey on the fish. I wonder how that would work, although it looks like your method did the trick.
It did work. You have to handle the fish gently when putting it in the pan. Once it fries, it adheres and creates a crust
__________________

__________________
Rocklobster is offline   Reply With Quote
Reply

Tags
dinner

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.