Tonight:
Grilled halibut fillets
French green beans with shitake mushrooms and toasted pine nuts
Red potatoes roasted with rosemary, garlic and EVOO.
Anybody else?
What's for dinner?
Moderator: Mikey
A local supermarket in town called Major Market.trev wrote:Where did you get your halibut?
There's another one in Escondido and another somewhere else, I'm not sure where. Best seafood selection I've seen at a grocery store. They had halibut filets for about $13.00/lb early last week, and I commented to the butcher that it looked good but was pretty expensive. She told me that it was going on sale on Thursday and I picked some up for $8.99. Still not cheap but not a bad price either. The steaks (with skin and bones) are $6.99. Halibut is just coming into season. I love this stuff.
The french beans with shitake 'shrooms and pinenuts was an experiment, and it came out awesome. All the flavors set each other off just right. And the real telling test was that the plate remains of the beans, red potatoes and fish all went really well mixed together and wiped up with a piece of country french bread.
Here's how I did the beans:
Take a pile of french beans (those really thin green beans) and cut off the stems. Throw them into a large pot of rapidly boiling water and boil for 5 minutes. Drain in a collander and douse with come cold water to stop them from cooking any more. Put aside.
Slice up some fresh shitake mushrooms and saute in a wok until tender in EVOO with a splash of balsamic vinegar some garlic and S&P to taste. Put aside.
Toast some pine nuts in a small, dry skillet by heating over medium heat and tossing occasionally until slightly browned. Put aside.
About 5 -10 minutes before you want to serve, heat the wok you used for the shrooms over high heat and add a small amount of EVOO. Dump the beans in, then the shrooms and pinenuts, and a little dried, minced garlic. Stir fry until hot and serve.
Tonight will be braised oso bucco, polenta and steamed artichokes. Details later.
Here's how I did the beans:
Take a pile of french beans (those really thin green beans) and cut off the stems. Throw them into a large pot of rapidly boiling water and boil for 5 minutes. Drain in a collander and douse with come cold water to stop them from cooking any more. Put aside.
Slice up some fresh shitake mushrooms and saute in a wok until tender in EVOO with a splash of balsamic vinegar some garlic and S&P to taste. Put aside.
Toast some pine nuts in a small, dry skillet by heating over medium heat and tossing occasionally until slightly browned. Put aside.
About 5 -10 minutes before you want to serve, heat the wok you used for the shrooms over high heat and add a small amount of EVOO. Dump the beans in, then the shrooms and pinenuts, and a little dried, minced garlic. Stir fry until hot and serve.
Tonight will be braised oso bucco, polenta and steamed artichokes. Details later.