jhoak Posted April 16, 2012 Share Posted April 16, 2012 For some bizarre reason I felt the need to “splurge” a little before I wrote the check that pretty much cleans out my savings account. You’re very welcome Uncle Sam. Happy to do my part. (NOT!) [] The meal is pretty basic actually but one of my all time favorites. A big bowl of steamed mussels in a light pressed garlic and drawn butter sauce. A nice salad of organic spring greens with locally grown vine ripe tomatoes, a pinch of shaved parmesan and dressed with XVOO & balsamic vinegar. A couple of slices of garlic toast with some “Italian butter” to dip the bread in. Wash it all down with a glass or two or three of a decent (but VERY cheap) California Shiraz and I’ll sleep pretty well tonight. Sorry but no fancy “place setting” photo as I’m eating at the coffee table in front of the TV this evening. I’ve oft times found that the very simplest of meals are quite often the very best. Bon appétit my friends… Quote Link to comment Share on other sites More sharing options...
Boxx Posted April 16, 2012 Author Share Posted April 16, 2012 For some bizarre reason I felt the need to “splurge” a little before I wrote the check that pretty much cleans out my savings account. You’re very welcome Uncle Sam. Happy to do my part. (NOT!) The meal is pretty basic actually but one of my all time favorites. A big bowl of steamed mussels in a light pressed garlic and drawn butter sauce. A nice salad of organic spring greens with locally grown vine ripe tomatoes, a pinch of shaved parmesan and dressed with XVOO & balsamic vinegar. A couple of slices of garlic toast with some “Italian butter” to dip the bread in. Wash it all down with a glass or two or three of a decent (but VERY cheap) California Shiraz and I’ll sleep pretty well tonight. Sorry but no fancy “place setting” photo as I’m eating at the coffee table in front of the TV this evening. I’ve oft times found that the very simplest of meals are quite often the very best. Bon appétit my friends… Mussels.. now that sounds good... Enjoy... Quote Link to comment Share on other sites More sharing options...
Brac Posted April 16, 2012 Share Posted April 16, 2012 This evening we wanted a nice sous vide Salmon, along with some raw salmon sushi. Here is the standard $350.00 sous vide machine. Quote Link to comment Share on other sites More sharing options...
Brac Posted April 16, 2012 Share Posted April 16, 2012 But, due to a lack of counter space and being to smart to spends that kind of money on something that keeps water at a certain temperature. Here is my Sous Vide machine. We have an on-demand water heater, so if I want the water out of the tap to be 125 degrees, that's what I set it to. Quote Link to comment Share on other sites More sharing options...
Brac Posted April 16, 2012 Share Posted April 16, 2012 The cucumbers get cut into thin sheets, that can be used to wrap the sushi, much like seaweed is used. Quote Link to comment Share on other sites More sharing options...
jhoak Posted April 16, 2012 Share Posted April 16, 2012 Mussels.. now that sounds good... Enjoy... They were and I did. I enjoy a 15+ year relationship with the local fish monger. He emails me whenever something "exceptional" turns up. Usually it's really good Ahi tuna or swordfish steaks. From time to time he snags some really good salmon. No matter what he's trying to sell at any given time I try my best to support a small local business. Lord knows the local Wal-Mart won't be selling anything even close. Quote Link to comment Share on other sites More sharing options...
Brac Posted April 16, 2012 Share Posted April 16, 2012 some of the salmon remains raw and gets wrapped in the cucumber along with avocado and cream cheese. The rest of the salmon gets sealed in a bag along with some clarified butter infused with fresh dill. Quote Link to comment Share on other sites More sharing options...
Brac Posted April 16, 2012 Share Posted April 16, 2012 The "sous vide machine" (stryo box) gets filled with 125 degree water and a 10 minute timer is set. Just enough time to finish making the rolls. Quote Link to comment Share on other sites More sharing options...
Brac Posted April 16, 2012 Share Posted April 16, 2012 The sous vide salmon comes out with just an amazing taste and texture. The rolls get a final splash of seasoned rice vinegar and a sprinkle of sesame seeds. Quote Link to comment Share on other sites More sharing options...
Boxx Posted April 16, 2012 Author Share Posted April 16, 2012 Lot's of excellent posts today.... Here is one quick shot of tonights fare. In the skillet is Italian sausage, tomatoes, onions, garlic and fregula (a Sardinian toasted pasta). To be topped with pecorino romano grated cheese. Also a side salad with arugula.... Wine, before, during and after.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Good evening foodies! Lets try this again, and I am sorry that its a night LATE.. But, here, we have the ingredients part one.. Quote Link to comment Share on other sites More sharing options...
Marvel Posted April 16, 2012 Share Posted April 16, 2012 before I wrote the check that pretty much cleans out my savings account. You’re very welcome Uncle Sam. Happy to do my part. (NOT!) I can relate...[:#]Bruce This great food is making me really hungry! Nice job everyone, really nice! [Y] [Y] [Y] [Y] [Y] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 OH MY !! I posted before even checking the GREAT posts from you all tonight! The dishes look great and I am SO happy to see you all doing it up in your kitchens!! Jhoak, good to see you back, Brac, I NEVER thought of using thinly sliced cuke as a sushi wrap, wild stuff there [] Marvel, (founder of RTM) thanks for stopping in !! Ok, I must now continue adding my dinner from last night for you all.... Here is ingredients #2.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Here, the red onion is prepped... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Nothing like TWENTY cloves of garlic !! [Y] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 All 'paper' removed from the cloves..............ready for the CHOP.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Here, the garlic is prepped for the dish...........ah..........the details [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 This pic is showing the two French nesting bowls filled with the simple components for a tasty pasta sauce... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Here, the first can of crushed tomatoes goes into the slow cooker... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Of course, a second can is always good.............and needed for this dish... Quote Link to comment Share on other sites More sharing options...
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