bubbalouie - Posted - 06/24/2020:  10:16:46

The chicken & beans were great! Like I said What did I expect. Hard to peel fried bananas, I ate them & they were good.

More of a dessert than a side. One look at us & you can tell we ain't starvin'! 

I'll put them in the same category as turnips. Sure you can eat them but Why?  

Remsleep - Posted - 06/24/2020:  16:47:22

Linguine with sautéed salmon and arugula. This has been one of the hits of covid cuisine at our house with two pescatarian daughters sheltering. I believe I posted about it many pages ago, but reubenstump said "pics or it didn't happen". So there. The hand belongs to She Who Must Be Obeyed and the black stuff in the upper left is the rear haunch of our OCD dog who has become a real moocher of late.

 

Brian T - Posted - 06/24/2020:  20:16:59

Here's Bob Blumer's take on grilled bananas.
You need bananas, vanilla ice cream, brown sugar, butter and dark rum.

Dessert.
Lay the bananas on the bench, slice in halves along the curves.
Grilling the cut presentation face first, do the bananas at least 5 minutes each side,
SKINS ON, of course.
On the stove in a pot, mix rum, butter and brown sugar to a quick simmer.
Plate the bananas, 1-2 scoops of ice cream beside
and a liberal splash of hot buttered rum sauce all over everything.

bubbalouie - Posted - 06/24/2020:  21:05:11

Now we talkin' Brian!

reubenstump - Posted - 06/25/2020:  02:46:41

I prefer to fry plantain. Remove skin, slice lengthwise, cook on high heat with a touch of canola oil for a minute or two.

Easy peasy.

Never been much of a fan of yuca, though.

steve davis - Posted - 06/26/2020:  11:00:19

I can't stay away from the Keag Store.
Went over there last night for a baked,stuffed haddock (eaten as soon as I got home and yet another large,toasted crabmeat roll which I'm eating right now.
I'm becoming known.When I called the order in the lady asked "For Steve?" and I said "Yes".

Tonight's supper is a beanhole bean supper put on by my new bandleader over in Camden.
Entertainment will be us "The Rogues" and "Reckless Rick Relic".

steve davis - Posted - 06/26/2020:  11:02:19

I grew up calling lunch "dinner" and dinner "supper".

STUD - Posted - 06/26/2020:  13:19:56

Tonight's prep:

STUD - Posted - 06/26/2020:  13:40:27

.

STUD - Posted - 06/26/2020:  14:04:56

youtu.be/zJKoYSzKZCk

banjo bill-e - Posted - 06/26/2020:  14:12:41

^^ You're living right, Al.

STUD - Posted - 06/26/2020:  14:18:20

.

 

STUD - Posted - 06/26/2020:  14:28:04

The cooks view...

 

reubenstump - Posted - 06/26/2020:  17:01:51

quote:

---

Originally posted by figmo59

youtu.be/zJKoYSzKZCk

---

I'll see your Krbi and raise you some Reverend KM Williams.  Unfortunately, he had a stroke a few years ago and hasn't been the same since.  But I spent some good times listening to him and Washboard.

youtube.com/watch?v=7EpT28AMTyU

STUD - Posted - 06/26/2020:  17:04:18

The final product!

Brian T - Posted - 06/27/2020:  11:42:40

Thanks Fig. Paleo cooking at it's finest. How about leg of mammoth, next time?
Going to be baked Crab Rangoon. Used to use muffin tins.
Found a new recipe, altered ingredients, done on parchment paper on a sheet pan.

Our tap water is so dirty with rock dust, it looks like there's a little milk in it.
No end in sight. Big tanker water truck for free. Not even fit for livestock!

reubenstump - Posted - 06/27/2020:  15:57:55

Alright, we got some fairly high standards ‘round here. Good.



Today I grilled up a trout with pebre sauce. It’s a Patagonia thing, which is one of the most beautiful places on earth, which I haven’t visited enough.



There are two parts – the fish with stuffing, and the pebre sauce. The stuffing and sauce are similar.



Make the pebre – minced onion, minced jalapeno, minced garlic, olive oil, red wine vinegar. The fresher and more local the better. Herbs such as oregano, dill, and cilantro are optional.



Make part of the stuffing – olive oil, merken chile (yeah, good luck finding that; I have some), minced onion.



Take a fish such as trout, split it and clean it. Stuff it with – you guessed it – the stuffing. Add slices of a mild semisoft cheese such as Havarti and slices of a spicy sausage like chorizo. Tie it closed with cooking twine.



Fry in a cast iron pan or cook over a grill over medium heat. Flip after 10-15 minutes, cook until flesh is opaque.



Serve with pebre.



This would probably work with any similar fish which you could filet and split, but I wouldn’t recommend an oily fish such as Atlantic salmon.



A tree fell on my house 2 or 3 years ago, and the grills haven't been quite the same since, but they keep on workin'.

It's strawberry season here, so I made some ice cream.

Edited by - reubenstump on 06/27/2020 16:00:57

Brian T - Posted - 06/27/2020:  18:59:17

Yeah! Stuffed Fish! With some relaxed travel allowances, I may get some real, live company next week.
My grandma's west coast grapefruit and rice stuffing in an 8-pound baked wild salmon.
That flavors the fish. Need to make 3X and bake a casserole to get edible stuffing.
Salads and sandwiches if there's any left overs.

Wet Spaniel - Posted - 06/28/2020:  03:01:49

quote:

---

Originally posted by figmo59

The cooks view...

That looks superb, however, it appears that you misplaced my invitation.

I was planning to spatchcock a chicken and cook it in a similar way today but we have sideways rain so it'll be done via plan B

STUD - Posted - 06/28/2020:  05:27:34

quote:

---

Originally posted by reubenstump

Alright, we got some fairly high standards ‘round here. Good.



Today I grilled up a trout with pebre sauce. It’s a Patagonia thing, which is one of the most beautiful places on earth, which I haven’t visited enough.



There are two parts – the fish with stuffing, and the pebre sauce. The stuffing and sauce are similar.



Make the pebre – minced onion, minced jalapeno, minced garlic, olive oil, red wine vinegar. The fresher and more local the better. Herbs such as oregano, dill, and cilantro are optional.



Make part of the stuffing – olive oil, merken chile (yeah, good luck finding that; I have some), minced onion.



Take a fish such as trout, split it and clean it. Stuff it with – you guessed it – the stuffing. Add slices of a mild semisoft cheese such as Havarti and slices of a spicy sausage like chorizo. Tie it closed with cooking twine.



Fry in a cast iron pan or cook over a grill over medium heat. Flip after 10-15 minutes, cook until flesh is opaque.



Serve with pebre.



This would probably work with any similar fish which you could filet and split, but I wouldn’t recommend an oily fish such as Atlantic salmon.



A tree fell on my house 2 or 3 years ago, and the grills haven't been quite the same since, but they keep on workin'.

It's strawberry season here, so I made some ice cream.

 

 

 

 

 

 

---

Great job...!

Nice little back porch setup too..

Dents n all.... :0)

STUD - Posted - 06/28/2020:  05:30:31

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by figmo59

The cooks view...

That looks superb, however, it appears that you misplaced my invitation.

I was planning to spatchcock a chicken and cook it in a similar way today but we have sideways rain so it'll be done via plan B

---

You didn't get the ..memo..?

Standing invite to you n yours...

No R.s.v.p. required... ;0)

Just show up...hungry.... :0)

Wet Spaniel - Posted - 06/28/2020:  05:46:40

quote:

---

Originally posted by figmo59

 

 

Just show up...hungry.... :0)

---

I can manage that - I'm always hungry!!

STUD - Posted - 07/03/2020:  04:35:48

Y'all muzzbe on ah ..die-it...


As far as I can tell as of late...this is one of the...common ground threads on the bho..

We all...gotta ..eat..

Just what it is..is up to..you.. ;0)

STUD - Posted - 07/03/2020:  10:16:14

Seasonal delights! Soon to be chowder and stuffed clams!

 

STUD - Posted - 07/03/2020:  11:03:59

Ya can hear'em scream when they hit hot water.... ;0)

bubbalouie - Posted - 07/03/2020:  17:33:13

When I worked at a fish store I had unlimited free clams & oysters. Boss told me to quit asking to buy them & just take them! I love 'em!  The same store has been sold & now & they had lobster, Dungeness crab & spot prawns .

Every thing was $18:00. One lobster was $18. Crab & prawns $18 a pound! I broke down & got 2 lbs. of live prawns.

It's a local treat here. I guess they catch them between 300 & 1000 feet down.

reubenstump - Posted - 07/07/2020:  15:56:19

Pork tenderloin. But not the typical pork or beef tenderloin you buy in a store, which is a long tube of meat. This is cut in the other direction, across the tenderloin. Picked it up at the farmers market a few days ago.



Grilled with homemade 2019 Stralapeno jam. Baked some dutch oven bread. Dessert was fried peaches from the farmers market.

Brian T - Posted - 07/07/2020:  16:03:03

Elk fajita in my seasoning mix. Baked Tex/Mex potato wedges.
Bunches of radicchio salad stuff.
Home-canned pear wedges with vanilla bean, packed in white grape juice.

Remsleep - Posted - 07/07/2020:  16:14:58

With the pescatarian kids out of the house, it was time to have some meat. This is kibbeh, a middle eastern meat pie made with lamb, bulgur wheat, and pine nuts. The topping is a tahini sauce that gets baked in the oven. It is seriously good. Rich as all get out too, it doesn't need more than a side salad.

Kibbeh

 

STUD - Posted - 07/07/2020:  20:12:19

Man youse guys are uppin the antti...! :0)

Brian T - Posted - 07/08/2020:  00:01:26

Actually we did our own re-fried beans with cumin. Rice in there at the end. No spuds.
Better than I ever imagined. Really terrible corn tortillas.
I have the gear, must try to make my own, one of these days.

reubenstump - Posted - 07/08/2020:  02:51:22

quote:

---

Originally posted by Remsleep

With the pescatarian kids out of the house, it was time to have some meat. This is kibbeh, a middle eastern meat pie made with lamb, bulgur wheat, and pine nuts. The topping is a tahini sauce that gets baked in the oven. It is seriously good. Rich as all get out too, it doesn't need more than a side salad.

---

Oh man, there isn't anywhere around here to get good kibbeh.  I miss that.

reubenstump - Posted - 07/08/2020:  02:51:47

quote:

---

Originally posted by figmo59

Man youse guys are uppin the antti...! :0)

---

You're runnin' with the big dogs now!

STUD - Posted - 07/08/2020:  06:17:22

Don't you worry....!

Simple Reigns Supream Sometimes....! ;0)

STUD - Posted - 07/08/2020:  06:19:22

quote:

---

Originally posted by reubenstump

quote:

---

Originally posted by Remsleep

With the pescatarian kids out of the house, it was time to have some meat. This is kibbeh, a middle eastern meat pie made with lamb, bulgur wheat, and pine nuts. The topping is a tahini sauce that gets baked in the oven. It is seriously good. Rich as all get out too, it doesn't need more than a side salad.

---

Oh man, there isn't anywhere around here to get good kibbeh.  I miss that.

 

---

I bet that...if you.tryed yer hand at it....

You'de git yer wish... ;0)

reubenstump - Posted - 07/08/2020:  06:21:11

Simple is good.

Meat, fire, jam.

Flour, yeast, salt, water.

Not too complicated.

STUD - Posted - 07/08/2020:  06:27:20

Sometimes I just want....Chickin....

Whole bird..(minus the guts n feathers ) "fer youse wiseguys"...

Little salt n fine black pepper...in the ovin till Krispy Skinned n Brown...

N just pulls apart....

Bloody good....! :0)

reubenstump - Posted - 07/08/2020:  06:53:29

Salt?  Pepper?

I'll just go for smokiocity.

Thanks.

Edited by - reubenstump on 07/08/2020 06:57:33

Chicken ala rebar

 

STUD - Posted - 07/08/2020:  07:04:58

Use Ocean Drift Wood... ;0)

Salted Smoke... :0)

Remsleep - Posted - 07/08/2020:  10:27:25

quote:

---

Originally posted by reubenstump

quote:

---

Originally posted by Remsleep

With the pescatarian kids out of the house, it was time to have some meat. This is kibbeh, a middle eastern meat pie made with lamb, bulgur wheat, and pine nuts. The topping is a tahini sauce that gets baked in the oven. It is seriously good. Rich as all get out too, it doesn't need more than a side salad.

---

Oh man, there isn't anywhere around here to get good kibbeh.  I miss that.

 

---

Here's the recipe:



Open Kibbeh

There's nothing that exotic in there. I assume you can get bulgur and tahini in the local grocery, even if it isn't the best brand. If you can't get sumac, don't worry, I forgot to add it at the end and the dish was still awesome. The only fiddly bit is lining the pan. The recipe doesn't even take that long.



Making stuffed kibbeh is a different matter and one I leave to the professionals.

reubenstump - Posted - 07/08/2020:  14:20:56

quote:

---

Originally posted by Remsleep

---

Here's the recipe:



Open Kibbeh

There's nothing that exotic in there. I assume you can get bulgur and tahini in the local grocery, even if it isn't the best brand. If you can't get sumac, don't worry, I forgot to add it at the end and the dish was still awesome. The only fiddly bit is lining the pan. The recipe doesn't even take that long.



Making stuffed kibbeh is a different matter and one I leave to the professionals.

---

Thanks.  I found this one, which sounds sort of familiar.  It's the stuffed variety, though, so I may try your version first.

themediterraneandish.com/kibbeh-recipe/

Tahini is available around here, but I'll have to find out which ones are good and which ones aren't.  Bulgur wheat - I don't know about that.  I never use it to make bread, and those wheats and flours are the extent of my knowledge in that realm.  I grow garlic, which I just harvested, so that's not a problem.  Instead of ground lamb I have a lot of bison, ground and otherwise - sounds like a reasonable substitute to try.

I thought I remembered raisins being an optional ingredient, but I guess not, as it's not in either recipe.  Guess I got raisins on the brain from some other recipe.

I used to get kibbeh - and kibbie omelets - in Mississippi, of all places.  Turns out there were a fair number of immigrants from Lebanon back in the 1920s or so, and they're still there.  The place I used to go to was originally a grocery store they started, but many decades ago everyone started asking for the sandwiches the owners ate for lunch, which were wrapped in grape leaves or similar, and it didn't take long for the grocery store to turn into a restaurant.

Chamoun died a few years ago, but his daughter still runs the place.  Really nice people.

ETA:  Where your recipe calls for "green chilli", what kind do you use?

Edited by - reubenstump on 07/08/2020 14:22:50

Brian T - Posted - 07/08/2020:  15:02:44

I can imagine that the fat in the lamb is a key ingredient.
Bison will be at the opposite end of the fatty spectrum.

Lebanese acquaintance likes my tabouleh wrapped in my own grape leaves.
Gotta have lamb in dolmades, no other meat is quite right with the mint and cinnamon.

banjo bill-e - Posted - 07/08/2020:  15:25:09

We eat at a couple of good authentic local middle eastern restaurants and I never know exactly what I'm getting because I'm still uncertain about just what is kubideh and what is kibbeh and what is shawarma and what is gyro and what is kabab but I like everything that they do.

Brian T - Posted - 07/08/2020:  18:09:37

I think sometimes I eat in some little middle eastern joint with cosmic good food.
To them, it's like a jacked-up peanut butter sandwich.

I had some Greek food puzzles until I got a selection of booklets and recipes from Krinos.
I do not need to follow their recipes exactly. Sure do get to eat what I want.
Local lamb and any quantity of grape leaves from my own vines.

Cold marinated calamari (Greek) needs doing for tomorrow.
Bag of 16-20 prawns need to be pushed down my neck tonight with Aussie sauce.
Our village water is undrinkable so I'll boil all the seafood in one pot of good water.
Toss a bunch of spuds in the oven for skins and more.
Leftover bison fajita tomorrow.

Mud/rock/logs/water slide 1:30 AM Saturday morning. Punched out a bunch of houses.
25,000m^3 crap. Nobody killed, 30 people on farms trapped the other side.
Only road 3' - 9' debris crap. Probably more to come.
Beats the Hello out of most avalanches that I have seen.

Remsleep - Posted - 07/09/2020:  05:01:44

quote:

---

Originally posted by reubenstump

 

 

Thanks.  I found this one, which sounds sort of familiar.  It's the stuffed variety, though, so I may try your version first.

themediterraneandish.com/kibbeh-recipe/

Tahini is available around here, but I'll have to find out which ones are good and which ones aren't.  Bulgur wheat - I don't know about that.  I never use it to make bread, and those wheats and flours are the extent of my knowledge in that realm.  I grow garlic, which I just harvested, so that's not a problem.  Instead of ground lamb I have a lot of bison, ground and otherwise - sounds like a reasonable substitute to try.

I thought I remembered raisins being an optional ingredient, but I guess not, as it's not in either recipe.  Guess I got raisins on the brain from some other recipe.

I used to get kibbeh - and kibbie omelets - in Mississippi, of all places.  Turns out there were a fair number of immigrants from Lebanon back in the 1920s or so, and they're still there.  The place I used to go to was originally a grocery store they started, but many decades ago everyone started asking for the sandwiches the owners ate for lunch, which were wrapped in grape leaves or similar, and it didn't take long for the grocery store to turn into a restaurant.

Chamoun died a few years ago, but his daughter still runs the place.  Really nice people.

ETA:  Where your recipe calls for "green chilli", what kind do you use?

---

Re: green chili, this is an Israeli recipe translated into British English, so I'm guessing he means Thai green chili, which is pretty common in the UK. I would use a jalapeño or Serrano. As it turns out, I didn't have any fresh chilis and since running out to the store is a bit of an operation these days, I just used red pepper flakes. It worked fine but I probably lost a bit of the fruitiness of a good fresh chili.



We have a great Greek grocery store locally that stocks a variety of Middle Eastern products. I can get tahini from whatever country I want: Turkey, Israel, Lebanon, or made in the USA. Your local Publix should have "Joyva" which is what I grew up with and is fine, if not the best. Bulgur Wheat you should be able to get from Bob's Red Mill; they make quality products. If you have a Whole Foods or similar hippydippy place, it should be available in bulk. Whoever said it's about the fat of the lamb knows their onions, as it were. I'm sure bison will be delicious, but you might want to grease it up with some fat. Pork fat would be very non-traditional, but who knows, you might have the next trend in fusion food.



The bit about Lebanese food in MS is fascinating and new to me. Very cool. Apparently the Delta is also where tamales found their way onto the American menu. Tamales filled with lamb, coriander, and pine nuts, now that would be some fusion. Raisins sounds like a Greek or Lebanese deal. I might pass on it in this particular case. 

reubenstump - Posted - 07/09/2020:  05:23:12

quote:

---

Originally posted by Remsleep

The bit about Lebanese food in MS is fascinating and new to me. Very cool. Apparently the Delta is also where tamales found their way onto the American menu. Tamales filled with lamb, coriander, and pine nuts, now that would be some fusion. Raisins sounds like a Greek or Lebanese deal. I might pass on it in this particular case. 

---

The Rest Haven, in Clarksdale MS, which is up in the northwest of the state.  If you want to talk about soybeans, wheat, cotton, plumbing, politics, wells, fishing, hunting, music, or anything else, the Rest Haven is the place.  Want to buy or sell some property?  Rest Haven.  Bubba and Joe will vie to sell you something for sure.  The video is pretty good.

When you get up to refill your coffee, just grab the pot and walk around, filling everyone's cup.  It's the pleasant norm.

southernfoodways.org/interview...-chamoun/

vimeo.com/15514136

Hicks' Tamales is right down the street.

A lot of Bob's Red Mill and King Arthur have been missing from the shelves in both the normal and fancy stores, but I'll work something out eventually.

Edited by - reubenstump on 07/09/2020 05:38:03

STUD - Posted - 07/09/2020:  16:19:11

Chicken. Salt, pepper, some herbes de Provence. Rice pilaf on the side.

 

Brian T - Posted - 07/09/2020:  18:19:06

Pasta. Some olive oil and some Italian Mixed Herbs. Cheese sauce.
A whole bunch of fine dice leftovers ( bison fajita, dice onion & peppers, etc).
Stir it all together and reheat in the oven. Handful of frozen peas?

Wet Spaniel - Posted - 07/11/2020:  10:50:27

Cheating tonight