What's For Dinner Tonight?

surf and turf on the menu tonight for us

I made what turned out to be the best Italian seasoning mix I've ever tasted out of my own herb garden recently. I picked some thyme, parsley, oregano, basil and sage and chopped them all up together and sprinkled that onto the shrimp near the end (scampi style with tons of shallots and garlic) and a little bit on the garlic bread for extra flavor and color.

I have to say, the fresh sage brings a whole new dimension to it. Nom nom!

You damn well know how to wield a braai man. Chuck looks lekker.

Hairless stuff is always a bit freaky eh. Those sphinx cats freak me out.

roseypeach said:

surf and turf on the menu tonight for us

I made what turned out to be the best Italian seasoning mix I've ever tasted out of my own herb garden recently. I picked some thyme, parsley, oregano, basil and sage and chopped them all up together and sprinkled that onto the shrimp near the end (scampi style with tons of shallots and garlic) and a little bit on the garlic bread for extra flavor and color.

I have to say, the fresh sage brings a whole new dimension to it. Nom nom!

Click to expand...

Sounds well tasty.

Don Gin and Ton said:

Sounds well tasty.

Click to expand...

It certainly was, wish I could share!

hairless cats are kinda creepy..lol

So I typically try new/different recipe's at least once a week. I'm at the grocery store yesterday afternoon picking up the necessary ingredients for a Roasted Turkey Pho (see stock photo below).



The last thing I need on my list is a small roasted turkey breast which THEY DON'T HAVE !!!!!!
A quick mental scramble, a gear change and I decide to make it a Seafood Pho instead as they have these nice medley packages with squid, octopus, clams, mussels, shrimp & scallops & it ends up looking very similar to this (but with quite a bit more seafood).



And just to prove Mrs. GWN that I can in fact multi-task I made a side of Roasted broccoli, pistachios and pickled golden raisins.



*Pats self on back*

Some purty good eats last night if I say so myself.

nice dishes GWN. what are the raisins pickled in? I was considering doing similar with cauliflower and cashews . Roast califlower has quite a nutty flavour anyway so was thinking a little light sesame oil w cashews and cauli. might switch up to a dahl and roast broccoli though. I've been struggling to come up with a star of the show to go with the sides for a while. All the vegan recipe books and online recipes I've seen aren't exactly show stoppers.

I did a cracking sunday roast yesterday and had to pare it with veggie sausages for the missus, which I was surprised at how good they tasted. almost over seasoned even but I like that.

Here's the recipe I used & it came out great!
G/L my friend.

Roasted Broccoli with Pistachios and Pickled Golden Raisins
Rich, chef and owner of Vedge in Philadelphia, offered us this lovely autumn salad, in which bright bursts of sweet-tart raisins accompany each bite of toasted broccoli.

Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dish, with its beautifully balanced flavors, is much lighter--and vegan.

• Yield:
  Serves 10 (serving size: about 1 cup)
  

Ingredients

• 3 pounds broccoli heads, stems trimmed to length of longest branch (about 6 medium heads)
• 3 tablespoons canola oil
• 2 teaspoons minced fresh garlic
• 2 teaspoons freshly ground black pepper
• 3/4 teaspoon kosher salt
• 3/4 cup shelled unsalted pistachios

• 1 cup white vinegar
• 3/4 cup golden raisins
• 1/2 cup thinly sliced shallots
• 1/2 cup water
• 2 tablespoons mustard seeds

Preparation
1. Preheat oven to 450°. Place 2 baking sheets in oven as it preheats.

2. Bring a large Dutch oven filled with water to a boil. Cut each broccoli head into quarters; cut each quarter into 3 wedges. Add broccoli to boiling water; return to a boil, and cook 2 minutes. Drain; plunge into a bowl of ice water. Drain well; pat dry. Combine broccoli, oil, garlic, pepper, and salt in a bowl; toss to coat. Arrange broccoli mixture in a single layer on prepared baking sheets. Bake at 450° for 10 minutes or until edges begin to brown. Turn broiler to high (do not remove pans from oven). Broil 5 minutes or until browned in spots, rotating pans and stirring once after 3 minutes.

3. Heat a medium skillet over medium heat. Add pistachios; sauté 4 minutes or until toasted. Cool slightly; coarsely chop.

4. Bring vinegar and remaining ingredients to a boil in a small saucepan over medium-high heat. Cook 2 minutes; drain. Place roasted broccoli on a serving platter, and sprinkle with pistachios and raisin mixture.

nice one GWN cheers!

Off to a pizza chain tonight. while I get the life choice of veganism it's hella restrictive, the chain place has cottoned an and have a pretty good range for vegans.

late lunch ,early dinner ,today will be :

green,yellow and red capiscum anuum varieties from my own green house

here is the recipe for it :

Put solid slice of butter on the hot pan,wait till it melts... I use WOK pan,it's practical for weed users
.
Than I put sliced fresh onions,some fresh sliced garlic and bake it till it changes color to brown.
Then I put sliced peppers and add a cup of water to it.
And cook it easily for app. 15 mins.
Before i serve it to the plates I add some spices ,salt and pepper as You wish....
I like to serve it with home made mashed potatoes and with home made sour cream and fresh baked homemade bread.

After that You should consume couple of pints of homebrew beer ...

cheers

P.S.

My sincere apologies for bad English.

buttered chilli's on toast?! with mash and sour cream? where are you in the world?

south eastern Europe

all dishes are served separately ,You mix as You wish.

and trust me ,all this dishes are much delicious back here,it's almost all organic... almost though.

Cheers

cool, so you're in a sunny spot eh. no wonder all the produce is good.

sunny spot,but still underground,incognito and guerilla growing are only ways of growing medical marijuana...
so with not enough extra money for this hobby ,you have to go organic ,back to mother nature...
to be on toppic ,I'll try to remember to post some pics of tonight's dinner.

Least you have sun. Its dismal here in uk and were still underground growing!

currently 5 degrees of C at my sunny spot,foggy and windy,snow is in the air.
outdoor season is almost done .
still I need visa for UK,You don't need

5c is like our night time here at the moment. and you say your outdoors is nearly over I'm really curious about the cuisine of your country. pictures if you can would be good, cheers!

we cut it after first frost,and mostly we grow short flowering strains,outdors



Live from greenhouse.ingedient for the soup next weekend

mmmm tasty. You can tempura batter those courgette flowers. I've always wanted too but not had access to any.

I don't know about the recipe ?
I heard it could be prepared,but never tried.
Could You please post it.

I found this recipe for them on line FWIW.

http://www.greatbritishchefs.com/recipes/tempura-stuffed-courgette-flowers-recipe