Virtual Banquet Thread

momofthegoons

vapor accessory addict
Friday night's dinner.... Pot latch seasoned, grilled salmon, cajun seasoned shrimp skewer, parmesan risotto, tossed salad with champagne vinaigrette and grilled corn. Forgive the ice in the wine... the bottle wasn't cold. :p

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MinnBobber

Well-Known Member
Used the last of my Colorado peaches for another peach/ Maine blueberry cobbler.
It was mandatory to break out my 2 year old Colorado Green Crack to assist in the process :)
That bud is awesome and so is the cobbler.

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The secret to this recipe is baking the topping separately, before it goes on the fruit, so it is nice and crunchy
 

MinnBobber

Well-Known Member
Sous Vide shoulder lamb chops. A cheap cut but 48 hours of sous vide at 131.5 F got them super tender.
Traditional rub on one before searing on grill.
Darker chop had an interesting rub:
- cacao powder, cinnamon, a little powdered red pepper, olive oil and voila.
That cacao rub was actually very very tastey and not over-powering...
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Any interesting sous vide recipes to share? I love the water bath ;)
 

t-dub

Vapor Sloth
Tonight's repast . . . pizza with a nice Spanish Tempranillo.

Interestingly enough the name of this pizza is "The Vito" . . . :D @Vitolo

"We take our homestyle red sauce, top it with mozzarella & huge portions of capicola, mortadella, salami & smoked pepperoni. Load it up & finish it with tangy banana peppers. The Vito, the original Italian meat-o."

The wine is a beautiful Spanish red from the Rioja region . . . :drool:

"85% Tempranillo and 15% Graciano grapes, this intensely fruity wine delivers a mix of leather, tobacco and berries on the nose and a rich, balanced palate"

Life is good . . . pig out!!! ;)

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Vitolo

Vaporist
tangy banana peppers
Life is good... so do live well!
Patty grows beautiful Banana Peppers, which I pickle in slice form for snacking round the clock.
No Pizza here though....
Changed our diet to a large extent, but we do feast on healthy cusine. (I lost 150 cholesterol points in 11 months!)
While the meats and cheese may not be up my alley these days... the peppers surely are..
and so is the reference to the title I was christened with.
Thanks @t-dub

EDIT....
Virtual feast thread so I will comply:
A leftover piece from a recent 14 ounce Salmon with Duxelles (Salmon Wellington)
I do all of the cooking at home.
The image was somehow deleted... My apologies
Images all held Hostage by PhotoBucket unless I pay $399.99 a year

Here is an image of a typical Salmon Wellington:
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MinnBobber

Well-Known Member
Sous Vide chicken thigh. 4 hours at 165 F. Hot sear in coconut oil with garlic and a dab of butter.
Dry rub had some heat and deep flavor:
paprika, cinnamon, cayenne pepper, ginger powder, salt, pepper.
Reduced the sous vide juices with garlic and the pan "stickies" from the hot sear.
Very tastey and perfect texture and packin' some heat....
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And packin some heat behind it too, airtight woodstove with glass door.
Plus the miniVAP is packin' tonight too ;)
 

momofthegoons

vapor accessory addict
Few weekend pics.....

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This morning's breakfast; pumpkin pancakes with pumpkin spice syrup... I'm on a bit of a pumpkin tear. :)

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Went out antiquing with the hubby and stopped at a Mexican restaurant I've been eyeballing for some time now. It's off the beaten track on a back road we take home from the cottage. The food was all home made, authentic and so damn good. I had the combination enchilada plate; one chicken, one beef and one cheese. I was so hungry I forgot to take a pic before I started in. :lol:

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arf777

No longer dogless
Some Tex Mex tacos (didn't have the right ingredients for proper Mexican tacos).

Pork loin marinated in olive oil, garlic, cumin, black pepper, and sriracha. With salsa (tomatoes, tomato puree, anchos, jalapenos, onions, garlic, cilantro), some sour cream, and avocado. Tortillas were store bought, in too much pain to grapple with making them fresh.

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Vitolo

Vaporist
A little over a year ago the Doctor said my cholesterol was 350+
Patty began growing vegetables and herbs, and we gave up fats and most red meat.
I cook this way every night.... I cook and Patty cleans up.
In the meal you see here, only 2.5 teaspoons of olive oil were used...
one for the fish, one for the vegetables, and 1/2 tsp for the Pasta.
Other than the fish, sea salt, Lemons and Pasta, Patty grew it all.
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The Salad Plate is Italian Parsley, Bell Pepper, Banana pepper, basil, Lemon, red and orange small tomatoes and sliced "round"cucumbers (often called Lemon Cucumbers)


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Tonights fish was Baked Tilapia dressed in lemon juice, with fresh chopped Dill and black pepper.
While we usually have black or brown rice mixed with various chiles, tonight we had rotini Pasta with dried oregano, dried basil, and dried crushed black Peppercorns (with a fresh Basil leaf on top).
The Vegetables are wilted Spinach leaves and Swiss Chard served along side of White Mushrooms sauteed in fresh Garlic.
In 11 months I lost 150 cholesterol points by eating this way.
My images are being held hostage by Photobucket unless I pay $399.99 a year for 3rd party hosting.
 
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