What are you cooking today.
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Simple meals today. Made bacon, egg, and swiss burritos and croissants for breakfast. Lunch was BBQ (over charcoal) ribeyes and smashed, seasoned, and roasted young potatoes.
Dinner will be some left-over lasagna with fresh-made marinara over it.
Dinner will be some left-over lasagna with fresh-made marinara over it.
My wife has been making those smooshed baby potatoes, and the kids and I devour them.
that looks amazing.
I'm making Crab Cakes.....I don't do the whole shelling thing unless we're at a restaurant, so I got 1lb of canned "Blu", and added 2 eggs, breadcrumbs, chopped red onion, celery, purple pepper, fresh garlic, spicy mustard, buttermilk ranch, soy sauce, Key lime juice, salt, pepper, parsley, lemon pepper, and pan-frying in butter
No just grilled. Worked out fine as it tasted great..........but was it made in a clay oven?
@Frank Castle cause you asked.
Lomi oio.
Take a bonefish, gut, scale and stick it in the fridge or freezer for a couple of days to let the meat soften up. Butterfly the fish and use a spoon to scoop out the meat, being careful to scoop with the bones, so that the bones don't come out with the meat. Lomi (massage and pound) with your hands until the meat is pasty/mushed up taking care to pull out any scales or bones you find.
The recipie isn't an exact science and is done by feel and taste. You can always add more of sonething you like because it isn't cooked. Better to add less and go slow to the desired final product.
I use alae salt and a small bowl of water with ice cubes. Mixing the salt in the water well and then adding it to the fish paste to get the desired consistency. Similar to poi. From there I add more alae salt if needed, inamona, limu ogo, green onion, sweet onion, red chilli flakes, sesame seeds, a touch of sesame oil. Mix well. In the end you can add diced up tomato... But only in the end and for the serving you are about to eat. It waters down the mixture.
Lomi oio.
Take a bonefish, gut, scale and stick it in the fridge or freezer for a couple of days to let the meat soften up. Butterfly the fish and use a spoon to scoop out the meat, being careful to scoop with the bones, so that the bones don't come out with the meat. Lomi (massage and pound) with your hands until the meat is pasty/mushed up taking care to pull out any scales or bones you find.
The recipie isn't an exact science and is done by feel and taste. You can always add more of sonething you like because it isn't cooked. Better to add less and go slow to the desired final product.
I use alae salt and a small bowl of water with ice cubes. Mixing the salt in the water well and then adding it to the fish paste to get the desired consistency. Similar to poi. From there I add more alae salt if needed, inamona, limu ogo, green onion, sweet onion, red chilli flakes, sesame seeds, a touch of sesame oil. Mix well. In the end you can add diced up tomato... But only in the end and for the serving you are about to eat. It waters down the mixture.
