What’s cooking at your house?

Cass wrote:

Syl wrote:Cass, you should write a cook book and fill it with all your gorgeous pics..
Even I would buy it. just to look at the  meals you prepare.

Now the weather is improved (cos this meal is best served outside in the sun) I have taken to preparing tapas.....so little effort on my part but it looks so colourful on the plate.

These prawns would be an excellent cold tapas. Marinade 1/2 tbsp cumin, zest and juice from 1 lime, pinch of sugar, 3  smooshed garlic cloves with some coriander root/stems and a bit of chopped coriander. Leave for 15 minutes.

Heat wok with 1 tbsp oil, throw in prawns and marinade. When Prawns almost cook pour in 4 tbsp of tequila or vodka and flame it up! Once flames are gone serve hot or cold.

Thank you. I’m thinking about it with a fellow librarian who is half Chinese and lived there for many years as well as Korea. Would be fun!

Syl wrote:

Cass wrote:

These prawns would be an excellent cold tapas. Marinade 1/2 tbsp cumin, zest and juice from 1 lime, pinch of sugar, 3  smooshed garlic cloves with some coriander root/stems and a bit of chopped coriander. Leave for 15 minutes.

Heat wok with 1 tbsp oil, throw in prawns and marinade. When Prawns almost cook pour in 4 tbsp of tequila or vodka and flame it up! Once flames are gone serve hot or cold.

Thank you. I’m thinking about it with a fellow librarian who is half Chinese and lived there for many years as well as Korea. Would be fun!

I'm having prawns with salad for tea. I might do a version of what you suggest Cass. I have fresh lemon and garlic and a bottle of vodka, I will call it Russian prawns,

Yey….do a cookbook, I bet it would sell like hot cakes. (no pun intended)

nicko wrote:Daddies or HP Cass ?

nicko wrote:I'v gone on to Brown Barbecue Sauce !

Cass wrote:

What have you got on the go?

Cass wrote:Thank you!

And that’s it, I’m moving to NY. Cheese Lobster Fries??? YES RIGHT NOW!!!! The only thing I wouldn’t try is the eggplant parmigiana. Ok I’d eat the cheese and sauce and leave the eggplant

Cass wrote:Honey Soy garlic chicken meatballs with stir fry veg served over egg noodles. Sooooo good. By adding panko breadcrumbs soaked in chicken stock and not over mixing the meat kept the meatballs so light. The home made sauce was super easy too.

Original Quill wrote:

Cass wrote:Honey Soy garlic chicken meatballs with stir fry veg served over egg noodles. Sooooo good. By adding panko breadcrumbs soaked in chicken stock and not over mixing the meat kept the meatballs so light. The home made sauce was super easy too.

SHOW OFF!!  Sounds great...and I fancied myself a good cook.  

Original Quill wrote:It looks great.  Do you make 'em for two?  Most recipes aim for at least four people.

nicko wrote:Just had cod and Chips with Mushy Peas !

Cass wrote:

Original Quill wrote:It looks great.  Do you make 'em for two?  Most recipes aim for at least four people.

I make them for 3 since junior is still with us till he leaves for his masters next month. I usually don’t divide recipes even when it’s just us 2 as the leftovers can be frozen or used for lunch the next day.

I have 3 freezers, two attached to refrigerators and a small stand alone. We just stocked up for the next month, mostly at Trader Joe’s and Lee Lee’s.

gelico wrote:

there's sod all cooking at my house and hasn't been for some time

i'm suffering badly from can't-be-arsed syndrome

to make up for it i've been binge watching hells kitchen.  my son introduced it to me and i got hooked

half the stuff he comes out with i'd never even heard of

squab, for example.  i now know it's a young pigeon

but the word is awful.  it sounds like an insult in my mind

''ya fucking fat useless squab on a stick'' kinda thing

good scrabble points though

gelico wrote:

there's sod all cooking at my house and hasn't been for some time

i'm suffering badly from can't-be-arsed syndrome

to make up for it i've been binge watching hells kitchen.  my son introduced it to me and i got hooked

half the stuff he comes out with i'd never even heard of

squab, for example.  i now know it's a young pigeon

but the word is awful.  it sounds like an insult in my mind

''ya fucking fat useless squab on a stick'' kinda thing

good scrabble points though

eddie wrote:

gelico wrote:

there's sod all cooking at my house and hasn't been for some time

i'm suffering badly from can't-be-arsed syndrome

to make up for it i've been binge watching hells kitchen.  my son introduced it to me and i got hooked

half the stuff he comes out with i'd never even heard of

squab, for example.  i now know it's a young pigeon

but the word is awful.  it sounds like an insult in my mind

''ya fucking fat useless squab on a stick'' kinda thing

good scrabble points though

Hahahahahah you are so honest. That’s why I always read your posts and take you at your word.
Don’t ever change and come see us soon.

Ben Reilly wrote:

gelico wrote:

there's sod all cooking at my house and hasn't been for some time

i'm suffering badly from can't-be-arsed syndrome

to make up for it i've been binge watching hells kitchen.  my son introduced it to me and i got hooked

half the stuff he comes out with i'd never even heard of

squab, for example.  i now know it's a young pigeon

but the word is awful.  it sounds like an insult in my mind

''ya fucking fat useless squab on a stick'' kinda thing

good scrabble points though

Hahahaha, even when I cook something that was once well above my abilities, like salmon, I still find myself having to dumb it down as low as I possibly can. I actually think 90 percent of cooking is guesswork, and the other 10 percent is common sense.

eddie wrote:Where are my bloody cookies? I’ve waited for 75 years now.

gelico wrote:

there's sod all cooking at my house and hasn't been for some time

i'm suffering badly from can't-be-arsed syndrome

to make up for it i've been binge watching hells kitchen.  my son introduced it to me and i got hooked

half the stuff he comes out with i'd never even heard of

squab, for example.  i now know it's a young pigeon

but the word is awful.  it sounds like an insult in my mind

''ya fucking fat useless squab on a stick'' kinda thing

good scrabble points though

Cass wrote:It ‘‘twas yummy. I prefer smokiness to spice, hence use of chipotle powder and smoked paprika. The third meat was sliced Spanish chorizo which again added to the smoke flavor.

Victorismyhero wrote:FFS didge, cant you sleep either ???

Cass wrote:It ‘‘twas yummy. I prefer smokiness to spice, hence use of chipotle powder and smoked paprika. The third meat was sliced Spanish chorizo which again added to the smoke flavor.

Cass wrote:Here is the meatloaf with roasted carrots (they come out so sweet), green peas and beans, whipped potatoes and garlic gravy.

Original Quill wrote:Anything frozen is fresher than so-called fresh vegetables, gotten in the produce department.  That goes for peas and corn, I'm told.

Once frozen, vegetables retain their natural state, whereas the other have to undergo storage, and transportation...all of which deteriorate the freshness.

Original Quill wrote:Anything frozen is fresher than so-called fresh vegetables, gotten in the produce department.  That goes for peas and corn, I'm told.

Once frozen, vegetables retain their natural state, whereas the other have to undergo storage, and transportation...all of which deteriorate the freshness.

eddie wrote:

Original Quill wrote:Anything frozen is fresher than so-called fresh vegetables, gotten in the produce department.  That goes for peas and corn, I'm told.

Once frozen, vegetables retain their natural state, whereas the other have to undergo storage, and transportation...all of which deteriorate the freshness.

I’ve heard that too, although of course, if you dig something up and eat it right away that surely has to be the freshest way to eat it.