"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-28-2020, 05:05 PM   #1
Chef Extraordinaire
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 16,341
Friday - Somthin's Fishy in the Kitchen -8/28

Grilled Swordfish Steak (Short Marinade of EVOO, Garlic, Coriander and Sweet Paprika) , Variegated Carrots, Chopped Collards, and Deli Potato Salad (Yuk!)...


Click image for larger version

Name:	Swordfish, Grilled.jpg
Views:	98
Size:	78.5 KB
ID:	42658

__________________
“There are people in the world so hungry, that God cannot appear to them except in the form of bread.”
― Mahatma Gandhi
luckytrim is offline   Reply With Quote
Old 08-28-2020, 06:15 PM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,788
Send a message via Skype™ to taxlady
We had leftovers and a fresh, green salad with blue cheese dressing. Good thing that was the plan. We're expecting thunderstorms tomorrow, so, unsurprisingly, I have a migraine. I was feeling a bit off when I made the salad, but at least the scintillating scotoma didn't start until I sat down to eat.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-28-2020, 06:20 PM   #3
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 4,039
SO requested tuna pasta salad. Served with sliced tomatoes and a handful of grapes.
Whiskadoodle is offline   Reply With Quote
Old 08-28-2020, 06:26 PM   #4
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,796
Thai pork meatball soup with glass noodles and dried mushrooms. One of Craig's faves. Purchased spring rolls.
Attached Thumbnails
Click image for larger version

Name:	2020-08-28 19.06.37.jpg
Views:	69
Size:	50.2 KB
ID:	42659  
medtran49 is offline   Reply With Quote
Old 08-28-2020, 07:29 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,445
Grilled chicken wings and Thai pickled cucumbers.
Attached Thumbnails
Click image for larger version

Name:	69A1F826-CE9A-405B-A8BE-192EB5FD0D06_1_105_c.jpg
Views:	57
Size:	87.5 KB
ID:	42661  
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-28-2020, 08:38 PM   #6
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 15,057
Himself grilled bacon and cheese burgers from Aldi. We had them on Kaiser rolls alongside orzo salad and fresh corn from our closest farm stand. Had to settle for white since they were out of butter and sugar.

Click image for larger version

Name:	IMG_20200828_212647829.jpg
Views:	78
Size:	63.6 KB
ID:	42662
__________________
"Let things taste of what they are." ~ Alice Waters
Cooking Goddess is offline   Reply With Quote
Old 08-28-2020, 08:40 PM   #7
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,535
Homemade Chicken Veggie soup over brown rice topped with fresh grated Italian cheeses.
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
msmofet is offline   Reply With Quote
Old 08-29-2020, 12:15 AM   #8
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,796
I used the Sous Vide on a couple of 2" thick pork loin chops that had been brined before freezing. They seared beautifully on Wilma the side burner while I used the grill basket for a marinated mix of zuccini, onion, mushrooms, bell peppers. My mushroom onion orzo side dish finished the meal.
__________________
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 08-29-2020, 06:14 AM   #9
Master Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 5,773
On a whim, reached out and snapped up a box of Blue Water, Tempura Haddock. Have no idea why, probably been 40 years since my last purchase!

So that was supper, 2 small micro'd potatoes, half a roma tomato, lime sorbet and tea bisquits.

One small piece foil - garbaged, 1 plate, 1 fork, 1 spoon washed.

How easy was that!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 08-29-2020, 06:16 AM   #10
Chef Extraordinaire
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 11,340
Pan fried rock cod, coated with flour, egg wash, and crushed jalapeno saltines; steak fries; cole slaw made with Bolthouse Farms yogurt coleslaw dressing; and a 2017 Green Eyes Austrian Grüner Veltliner.
__________________
The older I get, the harder it is to tolerate STUPID!
Sir_Loin_of_Beef is online now   Reply With Quote
Old 08-29-2020, 02:32 PM   #11
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,682
Quote:
Originally Posted by luckytrim View Post
Grilled Swordfish Steak (Short Marinade of EVOO, Garlic, Coriander and Sweet Paprika) , Variegated Carrots, Chopped Collards, and Deli Potato Salad (Yuk!)...


Attachment 42658
I love swordfish, especially grilled. You just have to eat it sparingly as it's high in heavy metals as an apex predator, like albacore tuna is. A good rare-grilled ahi Tuna, coupled with grilled swordfish, not that's what I call a gourmet meal. And speaking of gourmet, this site shows a little different way to remove the meat from an uncooked lobster tail. The meat can then have the mud vein removed, and be put back in the shell whole for grilling, or cooking under the broiler, or be minced, with butter and garlic added, then stuffed back into the shell fr cooking. The shell makes a great serving device.

Think grilled swordfish, and ahi tuna kabobs, with lemon-butter sauce, and grilled lobster tail in the shell. Serve with some roasted rosemary spuds, and a fresh salad. Yup, sounds good to me.yum:

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-29-2020, 03:35 PM   #12
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,788
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Chief Longwind Of The North View Post
I love swordfish, especially grilled. You just have to eat it sparingly as it's high in heavy metals as an apex predator, like albacore tuna is. A good rare-grilled ahi Tuna, coupled with grilled swordfish, not that's what I call a gourmet meal. And speaking of gourmet, this site shows a little different way to remove the meat from an uncooked lobster tail. The meat can then have the mud vein removed, and be put back in the shell whole for grilling, or cooking under the broiler, or be minced, with butter and garlic added, then stuffed back into the shell fr cooking. The shell makes a great serving device.

Think grilled swordfish, and ahi tuna kabobs, with lemon-butter sauce, and grilled lobster tail in the shell. Serve with some roasted rosemary spuds, and a fresh salad. Yup, sounds good to me.yum:

Seeeeeya; Chief Longwind of the North
Was there supposed to be a link?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-29-2020, 04:17 PM   #13
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,682
Oops! Here's the link -

Seeeeeya; Chif Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-29-2020, 04:38 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,145
Quote:
Originally Posted by Whiskadoodle View Post
SO requested tuna pasta salad. Served with sliced tomatoes and a handful of grapes.
That sounds delicious and refreshing. Yum.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 08-29-2020, 04:41 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,145
We ordered pizza from our local pizza shop.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 08-29-2020, 05:14 PM   #16
Executive Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 2,941
I had something fishy in my kitchen last night, but it was from dried shrimp, in Szechwan Dry Fried Green Beans, which was actually made with mostly Thai red long beans. Dried shrimp are soaked, and rinsed, and minced with Szechwan preserved vegetable, along with a little ginger, and it's cooked briefly on high, then the beans are cooked with it for over 2 hours! The beans get very chewy, and the minced seasonings turn to a delicious almost black coating. Not the fastest bean dish to make, but one of my favorites. While it was cooking, I made some Chinese dumplings, with 2 dip sauces.
First cooking of beans for Szechwan dry fried beans. by pepperhead212, on Flickr

After just two minutes of cooking the seasoning mix. by pepperhead212, on Flickr

After cooking 2 hrs. Greens are chewier than the Thai reds. by pepperhead212, on Flickr
__________________
Dave
pepperhead212 is online now   Reply With Quote
Reply

Tags
fish, kitchen

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




All times are GMT -5. The time now is 10:07 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.