Andy M.
Certified Pretend Chef
It's going to be a cold, rainy day so we have a hearty beef barley soup with mushrooms and some ciabatta bread for dinner tonight.
...and you?
...and you?
after last night's carnivorous cavortings,my desire for all things piscean overwhelmed me.to "balance the scales"(gettit?see what i did there?no?oh well...)i decided on fried fish.not just any old fried fish,no siree,but a dish inspired by mouthwatering seafood dishes i have devoured when on holiday in italy,in particular sardinia,and rika,the drop dead gorgeous presenter of "dining with the chef"on nhk.said programme is the only cookery prog i watch these days because a)i love japanese food b)i love rika!
any road up,i saw rikafrying some veg dredged in potato flour & it looked absolutely deelish,lightly coloured & crispy.sooooo,thunk i,if that works for rika'sveg,i bet it would work on fish.next,the seasoning.rikais japanese,so i thought umami.umami dust to be precise.so the cogs whirred,the gears turned,my heart beat faster at the thought of rikaand i had my "eureka"(gettit?see what i did there? u rika,eureka...oh forget it then)...harry's fritto misto di mare(prawns,chipirones(baby squid) & haddock loin)lightly dusted with potato starch/umami dust served with a simple green salad of romaine lettuce,sweet emerald green toms,sugar drop toms,chilean baby hass avocados & giant egyptian spring onions.salad dressing was an equally simple fruity italian evoo & californian meyer lemon juice.super chilled chablis icier than rudolf's nose.thank you!
Super easy and good. I used cubed pork instead of ground pork (had some thawed). Substituted leeks for the green onions since I had some, tossed in some celery and green pepper, used the white part of some lemon grass I pulled out of the pot in the kitchen, and a splash of fish sauce, squeezed some lime juice on top at the end with the cilantro, mint, thai basil and bean sprouts. Definitely a dish I'll make again. Leftovers for breakfast!Looks easy and delicious!
cheers pac,the potato flour/starch/farina,whatever,was super crisp from beginning to end,mate!!defo be using that again!!the smilies?"that's the power of lurvvvve"as the song goes!!dunno,it bounces my posts if there are more than 9 smileys,including those in another members quoted post,whether there are pics or not?To heck with the fried fish... how were you able to use so many smilies and post so many pics in one post? I know I've run into a limit several times before and had to delete smilies and post the pics over two posts...
But seriously, lovely dinner. Beautiful breading.
ah hah,so you've got a camera too,frank.who'd have thought it?nice job,mate!!lovin' those blowtorch browned "bangers"!!The plan was to tailgate and try out the new sous vide immersion controller. We over slept so it was dinner instead.
Sweet italian sausage with parsley and garlics pasta. Some sauteed peppers/onions/mushrooms to go with it as well.
I browned the sausage with a blow torch.
I just love your tastes and you style.
back at you on the taste & style!!those pierogies are the bomb!nice job,mate!!Buffalo Pierogies.
My son is heading out for a 5 month cruise with Carnival Tours. He will be playing his guitar in on of the lounges. We had a farewell dinner of pizza in a restaurant in Ottawa with his siblings....
chip off the old block,eh rock?My son is heading out for a 5 month cruise with Carnival Tours. He will be playing his guitar in on of the lounges. We had a farewell dinner of pizza in a restaurant in Ottawa with his siblings....