A fist full of pounded pork sammich.. chips n dips..n..
Arrrggggg....
More mackeroni salad... :0/

Char grilled ..Lamb Chops...

N...You guessed..it.......... :0/...

Mackeroni salad.... :0/

Will it...Ever...End..?. !...... :0<


:0)...
It was pretty good... Liz is trying to convince me...
That the flavors are melding..real..good...... :0/


I ain't buying it tho..... ;0)

:0)

Lamb loin chops on the grill:

The never ending pasta salad. Been there done that. Didn’t eat it for a few years after that. Good luck!!! I feel yer pain Al !!!
Slammer!!!

The pasta salad is good..n I really don't mind it..
But I do like teasing Liz.. ;0)

Finger sammiches..pierogis...N...YOU GUESSED IT............
Mackeroni salad.......

There's...no...
Mercy..... :0/


:0)

I counted backwards from tonight and reckon that the pasta salad lasted a full five days! Not bad!

NOT MACKERONI...SALAD...!
:0]
Buffalo wings veggies n rice...

:0)

Oops....

Open faced steak sammiches..with sortayed onions n mushrooms with provolone cheese n A1 sauce..fee me..

N...NO...Mackeroni Salad... ! ;0)

Last night: tuna sandwiches on daughter-in-law bread, with fancy tuna that is actually worth it.
Tonight: chicken stir fry with lots of garlic, basil, onions, peppers, and coconut milk. Leftover rice. Oh yeah,and onion sour cream dip with chips.

Monkfish bourride, by Eric Ripert, from his book Seafood Simple.

Wine ..coffee..potaytoe salad n chickin ceaser wraps...at the vinyard..with live music.. :0)

Dinner and a view!!! Yooper surf & Turf. Ribeye and Lake Superior whitefish. Yes please!!!
Slammer!!!

quote:

---

Originally posted by reubenstump

Monkfish bourride, by Eric Ripert, from his book Seafood Simple.

Basically poached monkfish, shrimp, and mussels, with potato, leek, fennel, and garlic, all in an egg yolk aioli.

 

---

That looks and sounds amazing!!!   Never had Monkfish and doubt we'll EVER see it in our neck of the woods.   I'll have to substitute with walleye.  I'll bet that broth doesn't suck!!!

I can imagine eating that with some great crusty bread with slabs of good butter at a table set by Brad's (rinemb) wife !!!   
Slammer!!! 

I have not scrolled this topic in several days. There has been a wide variety, as usual, of good eating going on, for sure. Brad

Last night we sat to the table and enjoyed a good dinner at home. A boutique made coarse ground bratwurst, roast small potatoes with homegrown rosemary, Marilyn’s, never gets old, cucumber salad, and I also put out a smorgasbord of 6 jars of mustards. All sloshed down with a bottle of Alsace Riesling. Brad

quote:

---

Originally posted by slammer

That looks and sounds amazing!!!   Never had Monkfish and doubt we'll EVER see it in our neck of the woods.   I'll have to substitute with walleye.  I'll bet that broth doesn't suck!!!

I can imagine eating that with some great crusty bread with slabs of good butter at a table set by Brad's (rinemb) wife !!!   
Slammer!!! 

---

Aioli

• 2 large egg yolks (save the whites for something else)
• 1 garlic clove, minced
• 3/4 cup light olive oil (will often say for sauteing, high smoke point)
• 2 tsp fresh lemon juice
• Fine sea salt

Fish

• 1 1/2 cups dry white wine (omitted)
• 2 large leeks, white parts only, halved lengthwise, rinsed, sliced crosswise 1/4" thick
• 2 medium Yukon Gold potatos, peeled and cut into 12 wedges (I made them smaller and left the skin on)
• 1 fennel bulb, trimmed and cut into 1/4 inch wedges (I used sweet yellow onion)
• 2 garlic cloves, thinly sliced
• 1 tsp saffron threads (optional)
• 4 monkfish filets, 6oz each
• Fine sea salt and freshly ground pepper (omitted, added a bit of salt later)
• 12 large or 16 small mussels, scrubbed and debearded (omitted, I used extra fish and shrimp instead)
• 12 large (21-25 count) shrimp, peeled and deveined

Directions

1. In a medium bowl, whisk together the yolks and garlic.  Add the oil SLOWLY, whisking constantly to emulsify.  Add lemon juice and a pinch of salt, continuing to whisk.  Put in a container and refrigerate.
2. In a large saucepan, simmer the wine (omitted, just used water) until reduced by half. Add 4 cups of water (I used 3 cups and it was too much IMHO), return to a simmer.  Add the leeks, potatos, fennel, garlic and saffron, then cook until the vegetables are almost tender, about 8 minutes.
3. Season the fish with sea salt and pepper (optional), then add them to the broth.  Cook, covered, for 4 minutes.
4. Add the mussels and shrimp.  Cook, covered, until the mussels open and the shrimp are opaque, 4-5 minutes.  Remove from heat.
5. Use a slotted spoon to remove the seafood, setting it aside in a bowl.
6. Use a slotted spoon to remove the vegetables, dividing them equally among four bowls.
7. Bring the broth back to a simmer.  Whisk in 1/2 cup of the aioli and cook 2-3 minutes to thicken.  Save any extra aioli for something else.
8. Remove the mussels from their shells and slice the monkfish into 1/4 inch thick rounds.
9. Divide the seafood evenly among the four bowls.  Ladle the sauce over the top.  Garnish with leftover fennel fronds if desired.

Notes:

• Go easy on the wine and water.  I had to drain some extra water from the broth.
• Monkfish is meaty and fairly mild, like catfish. It also tends to have little bits of vertebrae which can be easily chewed and swallowed, but they're annoying, and I'd try to dig them out before cooking next time or just use catfish.  Cod may work as well.  It tends to fall apart but that could be a feature, not a bug.  No Idea about walleye.
• The aioli will try to separate, especially when you put it back in the pan.  Use a low heat and whisk like crazy.
• I'll bring some homemade bread and meet you at Brad's place.

reubenstump
Perfect, meet ya there and I’ll bring some cold ones and appropriate wine for our hosts . Wouldn’t they be surprised ? And thanks for the recipe. Walleye will work just fine. Holds up well in my Moqueca and should be perfect for this dish.
Slammer!!!

quote:

---

Originally posted by slammer

reubenstump
Perfect, meet ya there and I’ll bring some cold ones and appropriate wine for our hosts . Wouldn’t they be surprised ? And thanks for the recipe. Walleye will work just fine. Holds up well in my Moqueca and should be perfect for this dish.
Slammer!!!

---

Won't they be surprised?  

Here's another version.  Just search for "bourride" for more options.

https://www.saveur.com/article/recipes/classic-french-fish-stew-with-aioli/

Reuben!!!

quote:

---

Originally posted by reubenstump

quote:

---

Originally posted by slammer

That looks and sounds amazing!!!   Never had Monkfish and doubt we'll EVER see it in our neck of the woods.   I'll have to substitute with walleye.  I'll bet that broth doesn't suck!!!

I can imagine eating that with some great crusty bread with slabs of good butter at a table set by Brad's (rinemb) wife !!!   
Slammer!!! 

---

Aioli

• 2 large egg yolks (save the whites for something else)
• 1 garlic clove, minced
• 3/4 cup light olive oil (will often say for sauteing, high smoke point)
• 2 tsp fresh lemon juice
• Fine sea salt

Fish

• 1 1/2 cups dry white wine (omitted)
• 2 large leeks, white parts only, halved lengthwise, rinsed, sliced crosswise 1/4" thick
• 2 medium Yukon Gold potatos, peeled and cut into 12 wedges (I made them smaller and left the skin on)
• 1 fennel bulb, trimmed and cut into 1/4 inch wedges (I used sweet yellow onion)
• 2 garlic cloves, thinly sliced
• 1 tsp saffron threads (optional)
• 4 monkfish filets, 6oz each
• Fine sea salt and freshly ground pepper (omitted, added a bit of salt later)
• 12 large or 16 small mussels, scrubbed and debearded (omitted, I used extra fish and shrimp instead)
• 12 large (21-25 count) shrimp, peeled and deveined

Directions

1. In a medium bowl, whisk together the yolks and garlic.  Add the oil SLOWLY, whisking constantly to emulsify.  Add lemon juice and a pinch of salt, continuing to whisk.  Put in a container and refrigerate.
2. In a large saucepan, simmer the wine (omitted, just used water) until reduced by half. Add 4 cups of water (I used 3 cups and it was too much IMHO), return to a simmer.  Add the leeks, potatos, fennel, garlic and saffron, then cook until the vegetables are almost tender, about 8 minutes.
3. Season the fish with sea salt and pepper (optional), then add them to the broth.  Cook, covered, for 4 minutes.
4. Add the mussels and shrimp.  Cook, covered, until the mussels open and the shrimp are opaque, 4-5 minutes.  Remove from heat.
5. Use a slotted spoon to remove the seafood, setting it aside in a bowl.
6. Use a slotted spoon to remove the vegetables, dividing them equally among four bowls.
7. Bring the broth back to a simmer.  Whisk in 1/2 cup of the aioli and cook 2-3 minutes to thicken.  Save any extra aioli for something else.
8. Remove the mussels from their shells and slice the monkfish into 1/4 inch thick rounds.
9. Divide the seafood evenly among the four bowls.  Ladle the sauce over the top.  Garnish with leftover fennel fronds if desired.

Notes:

• Go easy on the wine and water.  I had to drain some extra water from the broth.
• Monkfish is meaty and fairly mild, like catfish. It also tends to have little bits of vertebrae which can be easily chewed and swallowed, but they're annoying, and I'd try to dig them out before cooking next time or just use catfish.  Cod may work as well.  It tends to fall apart but that could be a feature, not a bug.  No Idea about walleye.
• The aioli will try to separate, especially when you put it back in the pan.  Use a low heat and whisk like crazy.
• I'll bring some homemade bread and meet you at Brad's place.

---

You are welcome to meet us here in the middle of the country.  Especially with a cooler of walleye and aioli.  Brad

Tacos tonight!
And a machine to deep-fry tortillas that we haven't used in quite a while:

quote:

---

Originally posted by Lizwadsworth65

Tacos tonight!
And a machine to deep-fry tortillas that we haven't used in quite a while:

---

I do have a yum for fried tacos. Brad

Fresh flounder fish..breaded n panko crumbed..
Deep fried.. home made tarter sauce made with Wickels rellish.. :0)
Mushroom rice on the side..
Strawberry/Blueberry pie with home made vanilla icecream fer dezert.. :0)

Linguine n red clam sauce..
Garlic bread....