powerplantop
Executive Chef
Roch and PPO....beautiful pics, so yummy looking!
Thank you!
Roch and PPO....beautiful pics, so yummy looking!
The pickled mussels were cooked in white wine first, and then removed from shells, and put in a marinade of white wine vinegar and maple syrup. The lobster tail was sliced and the crab salad put in the middle, wrapped in a "ball" using film wrap, put in the fridge to chill. This was served on top of avocado puree with the mussels around it, topped with puffed rice noodles and a drizzle of a hot pepper-tomato sauce. It took 2.5 hours to make that--but there were a number of steps that had to be photographed. Love having my own sous chef and someone manning the dish sink. I'd still be doing dishes if she didn't join us.i've never seen a 4 colored pepper before.
actually, that sounds really good. i've seen that called sausages murphy around here.
i've never heard of pickled mussels before.
and stuffing a lobster with those and crab? sorta like gilding refined gold, as the saying goes.
looks tasty as usual, rock.
i thought of you when i heard a joke tonight.
a famous nhl goalie was pulled over by a cop for running a red light on his way home after a terrible loss.
the officer noticed who he was, so the goalie thought he was gonna get out of receiving the ticket, but the cop said, " of all people, you should recognize a red light"...
bc, did the pork end up kinda dry? i use sirloin end roasts (bone in if i can get them) if i' going to slow cook them.
Thanks, all. Andy, there are many different recipes out there. I usually read three or four, then make my own version with the ingredients I know I am going to like. I went with a light batter of eggs, cooking wine, soy sauce, cornstarch and a little bit of flour. Fry the pork pieces crispy and have the pre made sauce ready to go. One of my favorite choices at Chinese restaurants. Very rich, though...Looks good, Roch. Never had it before. I'll have to look into it.
What I want to know is - does a glass of red wine count as one of the our fruit and vegetable daily ration.yeah, sauces and gravies fix a lot of little things.
i've been thinking of other uses for pork loins. i've tried brasciole with a lean loin recemtly and it was the same thing. the sunday gravy made it work.
i woke up too late for dinner at home (dw made pad thai), so dinner for me tonight will be either a boigah or a rueben, either with fries and pickles. and mustard with the latter.
as discussed, pickles are my veggie. can mustard count too?
I remember some recipes my mother used to make which were called "Chinese" ribs and wings. You know, the recipe with the ketchup, soy sauce, garlic powder. I figured it was a Western take on things but I see now that it was more authentic than I thought....I still like it to this day. should make some soon.....Yeah, many "foodies" have turned away from ingredients associated with the mid-20th century without thinking about where they came from. Like mayonnaise, for example. Many people turn up their noses at it as if there's something really bad about it. Is a sauce made from eggs really that much better or worse than one made from milk (Greek yogurt)? Or is Greek yogurt just the new hot thing that's perceived as being different from/better than that old-fashioned stuff?
The garlic powder would worry me more than the ketchup.I remember some recipes my mother used to make which were called "Chinese" ribs and wings. You know, the recipe with the ketchup, soy sauce, garlic powder. I figured it was a Western take on things but I see now that it was more authentic than I thought....I still like it to this day. should make some soon.....
We didn't let the The dish chill long enough before the flavours to meld. Definitely needs that time. Here's a pic of the PEI Seafood dish. We probably could've done a better job with the avocado and cucumber balls and the celery and green onion curls. Hindsight."Dinner" started at 7:00 a.m. as I got things ready for the food photographer. The first main up was coriander-crusted tuna steaks with toasted couscous and ratatouille. We had to do a re-shoot of a beef dish (I didn't make it--a Chef did), and then we did lobster stuffed with a crab salad and pickled mussels. Fancy-dancy, fiddly-diddly.
Thank goodness I have two friends who want to play in the kitchen with us--they did the dishes, helped the photographer get things ready while I cooked.
I'm stuffed. Give me a couple of weeks, and I'll post a link to the pics. The tuna dish was EXCELLENT.