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gluten dairy wheat free
Wild Sockeye/ Waldorf Salad
Wild Sockeye/ Waldorf Salad
The dinner I made tonight came together like a dream! This food was so good, I almost came, everytime I took a bite!
The Wild Sockeye was very, very slowly steamed on a stainless tray over filtered water and fresh lemon juice. because of this procedure, it was tender to perfection , with no fishy odor. Equal to what a 5 star resturant would be proud to serve.
I put together the Waldorf Salad , using, Gala Apples, Inner Celery heart ribs, and Seedless Red Grapes, over a bed of mainly fresh spinach, red cabbage, carrot, and inner heart of Iceberg lettuce. The dressing was Greek Yogurt, Mayonaise, Fresh garden Parsley, Fresh Cracked Pepper, and Sourwood Honey. The final touch was a good handfull of chopped Honey-candied Pecans over the top
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Wild Sockeye/ Waldorf Salad
The dinner I made tonight came together like a dream! This food was so good, I almost came, everytime I took a bite!
The Wild Sockeye was very, very slowly steamed on a stainless tray over filtered water and fresh lemon juice. because of this procedure, it was tender to perfection , with no fishy odor. Equal to what a 5 star resturant would be proud to serve.
I put together the Waldorf Salad , using, Gala Apples, Inner Celery heart ribs, and Seedless Red Grapes, over a bed of mainly fresh spinach, red cabbage, carrot, and inner heart of Iceberg lettuce. The dressing was Greek Yogurt, Mayonaise, Fresh garden Parsley, Fresh Cracked Pepper, and Sourwood Honey. The final touch was a good handfull of chopped Honey-candied Pecans over the top
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under vacuum
under vacuum
That is French, for "under vacuum" if I remember correctly.
With this process of cooking, both meats and vegetables are kept under vacuum for long periods of time, and held safely at lower cooking temperatures (around 130F or so).I think the process was invented in the 1700s. Its like a slow cooker (which I do like to use), but triple that
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Show me how that turns out Bro!
under vacuum
That is French, for "under vacuum" if I remember correctly.
With this process of cooking, both meats and vegetables are kept under vacuum for long periods of time, and held safely at lower cooking temperatures (around 130F or so).I think the process was invented in the 1700s. Its like a slow cooker (which I do like to use), but triple that
.Show me how that turns out Bro!
Yeah thats it. You vacuum seal the food in bags and then it goes in a 130-160F water bath. I've heard lots of other foodies just raving about it, and apparently lots (most?) of top-end restaurants use it. I read somewhere that if you eat in the finer establishments you have probably had sous-vide prepared food and didn't know it.
If/when I get a machine I'll be sure to show you pics and let you know how it goes.
Thanks
mofeta
Chicken Breasts and thighs
2 leeks
6 large Shallots
10 cloves of garlic
1 3/4 lb button mushrooms
Beaulieu Vineyards Sauvignon Blanc
8 hour slow cook.
2 leeks
6 large Shallots
10 cloves of garlic
1 3/4 lb button mushrooms
Beaulieu Vineyards Sauvignon Blanc
8 hour slow cook.
fuck I am having hotdogs tonight lol . nice pics dr. I wont be posting too many pics. at my new spot I try an keep cooking to the grill or one pan. and no dishes. when can I come over dr? can I make a reservation ? lol I did bring my wok,pressure cooker,crock pot and George foreman grill and six metal skewers tho. I don't have to buy charcoal if I want, lots of wood on riverbanks free for the picking. theres all sizes in jams piled up from high water dry and perfect .
Livin under a bridge? Its powerful cold out there....
Starting to look all happy in the Ninja. I added all the wine,and a couple teaspoons of Minors Chicken concentrate.
This could be served over a toasted English muffin, a baked potato,polenta, or even rice. Some could be set aside and mixed with 1/2 and 1/2, and become Chicken Mushroom soup.
This can be served on a tostada as well, topped with fresh cilantro, tomatos and crispy iceberg inners
Starting to look all happy in the Ninja. I added all the wine,and a couple teaspoons of Minors Chicken concentrate.
This could be served over a toasted English muffin, a baked potato,polenta, or even rice. Some could be set aside and mixed with 1/2 and 1/2, and become Chicken Mushroom soup.
This can be served on a tostada as well, topped with fresh cilantro, tomatos and crispy iceberg inners
sorta sounded to me like he's living in a van, down by the river.......
Well that beats a cave or a bridge
About every other day
About every other day
Heres last nights finished meal. I served the chicken/Mushrooms/ Shallots/ leeks, garlic, and wine sause over a bed of Jasmine rice
The flavors were wonderful. I have a lot left over to freeze and stash. I used some of the Chicken and mushroom as a base for a soup today. I began with a rouix, and lightly browned it first
Here is todays effort. Lamb with mint sause, and steamed mixxed vegetables( giant carrots, celery, and sweet bell with olive oiul, garlic, celery salt, and fresh cracked pepper
About every other day
Heres last nights finished meal. I served the chicken/Mushrooms/ Shallots/ leeks, garlic, and wine sause over a bed of Jasmine rice
The flavors were wonderful. I have a lot left over to freeze and stash. I used some of the Chicken and mushroom as a base for a soup today. I began with a rouix, and lightly browned it first
Here is todays effort. Lamb with mint sause, and steamed mixxed vegetables( giant carrots, celery, and sweet bell with olive oiul, garlic, celery salt, and fresh cracked pepper
Grilled Lamb, with Egyptian Mint sause
Grilled Lamb, with Egyptian Mint sause
The dinner was scrumptious! Grilled Lamb, with egyptian Mint sause, Giant sweet carrots, celery, and sweet bell pepper lightly steamed, and tossed with olive oil, garlic, fresh cracked pepper, and sea salt.
Tabouli citrus grain salad on the side, and home made top shelf Chicken Mushroom soup
Grilled Lamb, with Egyptian Mint sause
The dinner was scrumptious! Grilled Lamb, with egyptian Mint sause, Giant sweet carrots, celery, and sweet bell pepper lightly steamed, and tossed with olive oil, garlic, fresh cracked pepper, and sea salt.
Tabouli citrus grain salad on the side, and home made top shelf Chicken Mushroom soup
Hey, does anybody said Yankees can´t cook? 
Thanks for the wonderfull Pictures doc! 
Thanks for the wonderfull Pictures doc!
Thank You Herman!
I just came from the market. The fresh Dungeoness Crabs are being brought into San Francisco harbor now, and they are just wonderful.
I had the butcher crack a nice large crab for me. I will serve it tonight with meyer Lemon and butter.
Along side will be a Chinese chicken salad, Artichoke Zucchini Tortas, and special macaroni . Followed by a desert of Fresh Framboise on small cakes, smothered in whipped cream
I just came from the market. The fresh Dungeoness Crabs are being brought into San Francisco harbor now, and they are just wonderful.
I had the butcher crack a nice large crab for me. I will serve it tonight with meyer Lemon and butter.
Along side will be a Chinese chicken salad, Artichoke Zucchini Tortas, and special macaroni . Followed by a desert of Fresh Framboise on small cakes, smothered in whipped cream
Wow, sounds wonderfull. My wife is cooking wonderfull things but often the same.
I can´t post often the same sadly,...
Hey Dr P..
Could you give me the recipe for the mintsauce please?!
Just scored some awesome dike lambfilets
Greets
Funny, just got lambfilet this evening, with sprouts, whitebread, aioli and butter with herbs (Kräuterbutter).
