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Too funny.....recently I was given some home made beef Pho from a Vietnamese lady where I work. This included a bowl full of cooked down oxtails that she said she normally throws out after cooking the broth.......SCORE !! Those tails were so tender and all the fat and collagen was like oysters and I was in Beefy slathering heaven !!Quote:
Originally Posted by cudarunner
It is a big box. But I found myself buying it at a higher price more frequently and found it easier and more economical to just buy in for a more generous amount. I made the mistake of making my wife a simple chicken sandwich for lunch on french bread with sauce rouille, shredded lettuce, and tomato. Since then she has requested it at least once a week. Its a great sauce and goes great with seafood. Its a must when eating Bouillabaisse. If you want to make it my recipe is below.Quote:
Originally Posted by Nightblade
1 dried Guajillo pepper
1/2 clove of grated garlic
salt
two egg yolks
1 teaspoon or a good pinch of saffron soaked in 1Tbs of warm water
1/2 cup olive oil
cayenne pepper to taste
1 tsp white wine vinegar
Bring a couple cups of water to a boil in a saucepan. Meanwhile, pull the stem off of the chili and shake out as many seeds as you can. Add the chili to the water, cover the sauce pan, and allow it to steep for about 10 minutes. Once the chili is softened, remove it from the water and slice it in half lengthwise. Remove any seeds that remain but don't scrape it. There won't be anything left to it if you do. Mince it up fairly well and add it to your mortar and pestle with a pinch of salt. Grind it as smoothly as you can. Add the garlic and egg yolks and grind further. Add the saffron and steeping water and grind as thoroughly as possible to extract as much flavor as you can.Transfer to a mixing bowl and begin whisking in the oil a drop or two at a time until an emulsion forms. Continue with all of the oil until you have what looks like a rust colored mayo. Adjust the taste with the vinegar and cayenne pepper. The sauce should be slightly spicy but not HOT. Alternatively, but not quite as good, you can make this in a small food processor instead of the mortar and pestle. I find that the mortar/pestle bruises and crushes cell walls to extract maximum flavor.
I made a rouille for my lunch today. If anyone planned on making the recipe above, this is what it looks like.
Attachment 258749
My wife was going shopping so I asked her to pick up some dried chilies since we were mostly out. This is what she came back with. I think we're stocked for a while.
Attachment 258881
I decided to give this old redneck country boy a treat tonight!
Sauteed Sea Scallops, Steamed Asparagus, Baked Russet Potato and some toasted Homemade Bread with a Garlic Rosemary Butter
Asparagus ready for steaming:
Attachment 258882
Scallops seasoned and waiting for sauteing:
Attachment 258883
Asparagus steaming:
Attachment 258884
Scallops in the butter:
Attachment 258885
Potato out of the oven, condiments applied, scallops, asparagus and buttered toast ready to eat.
Attachment 258886
Damn it was good!
I see some smelly pee ,in your future...lol
There's nothing like some After Supper Asparagus Smelly Pee! :yQuote:
Originally Posted by nessmuck
Well there is always the After Supper Red Beans and Ham Flatulence :w
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:roflmao That ham and bens is what we had last night. With some real fine cornbread muffins
Looks Good! However where's the cottage cheese :hmmm:Quote:
Originally Posted by Dieseld
When I was growing up we had ham and beans Every week. It was served on a plate along with small curd cottage cheese, the juices would seep into the cottage cheese. Hmmm I may have to make a batch and then have a rooting tooting good time.
You remember the tune don't you?
Bean, beans the musical fruit
The more you eat the more you toot
The more you toot the better you feel
So eat those beans with every meal
Of course there is the version that starts out
Beans, beans their good for your heart--------
:rofl2:
Tonights dinner.
My daughters dinner was some haddock, corn and some mussels to try. Turns out she doesn't like mussels 😂 but she's good for trying.
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Now to ours...
Thai mussels with garlic bread for dipping. Not my thing but the wife wanted them in this sauce and it was tasty.
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Sirloin steak, mushrooms and onions and some corn. No potatos. Saving space for the dessert.
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Cheeeeeese.
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