What's For Dinner Tonight?

Parmesan/butter/basil/parsley/garlic crusted bread toasted with mozzarella and served with homemade tomato soup with fresh and sun dried tomatoes and fresh grated Parmesan. The beverage was Watermelon lemonade. Dessert was JELLY BELLIES!!! Life is good.
 
Canna Sylvan said:
As opposed to super natural: ghost slime, banshee breath, and mermaid kisses?
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Don't forget Questionable Unicorn Exudate ... cn

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Canna Sylvan said:
Yuck! I might try that with some veggie shrimp.
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Ahhh.. the dipping sauces made the dish. I had a cilantro/lime juice/honey/soy sauce/sesame oil dipping sauce and a mayo/Lee Kum Kee garlic chili paste dipping sauce and the coup de grâce, a fresh minced ginger/soy sauce/brown sugar/rice vinegar/spring onion/chili pequin flake dipping sauce. I'm missing a few ingredients.. hmm... should have waited on smoking that bowl of NY Diesel. Damn. Anyway, it was delicious.

And finally, FINALLY, I have finished that jumbo bag of shrimp that was taking over my freezer.
 
Metasynth said:
You eat ALL those shrimp by yourself, fatty? Where's the salad?

;)

Looks awesome! Sauces sound divine.
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Are you kidding? My entire family lives on the same or surrounding land. There is never less than 10 people per meal at this house. LOL

Oh shit, I forgot to mention the sides. Bacon wrapped Asparagus on a wild greens salad. Dessert was Casaba melon. We had iced herbal tea for the beverage.
 
Canna Sylvan said:
Carne,

What's your asparagus preparation and cooking method?
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Well first of all, I pick them. We have asparagus growing wild on our land. Then I trim them up a bit. Wash thoroughly. I wrap the bacon around the asparagus bundles and bake in the oven. Usually 400 degrees for about 20 minutes. If I'm not wrapping them in bacon then usually I blanch them and give them an ice bath to keep the crunch.
 
Carne Seca said:
Well first of all, I pick them. We have asparagus growing wild on our land. Then I trim them up a bit. Wash thoroughly. I wrap the bacon around the asparagus bundles and bake in the oven. Usually 400 degrees for about 20 minutes. If I'm not wrapping them in bacon then usually I blanch them and give them an ice bath to keep the crunch.
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You get your bacon to cook all the way through that way? If you blanch the bacon first, it provides for a crisper product after baked. I prefer my asparagus blanched and shocked, then grilled with some olive oil, salt and pepper, and freshly chopped tarragon.
 
I find asparagus to be one of those veggies that is done once it's hot all the way through...For 20 minutes in the oven, I'd need some asparagus as thick as a highlighter for it not to be dreadfully overcooked.
 
Metasynth said:
You get your bacon to cook all the way through that way? If you blanch the bacon first, it provides for a crisper product after baked. I prefer my asparagus blanched and shocked, then grilled with some olive oil, salt and pepper, and freshly chopped tarragon.
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Sometimes I do, sometimes I don't. Depends on the dish I'm serving it with. Blanching the bacon not only makes it more crisp but it mutes the flavor of the bacon which brings out the flavor of the asparagus (yum). This bacon is sliced thin so blanching wasn't necessary plus the stronger bacon flavor really accented the wild greens (Quelites).
 
Carne Seca said:
Sometimes I do, sometimes I don't. Depends on the dish I'm serving it with. Blanching the bacon not only makes it more crisp but it mutes the flavor of the bacon which brings out the flavor of the asparagus (yum). This bacon is sliced thing so blanching wasn't necessary plus the stronger bacon flavor really accented the wild greens (Quelites).
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Yeah, we do bacon wrapped prawns with a chipotle bbq at the CC, definately don't wanna be baking prawns for 20 minutes...lol...We also skewer shrimp, shmear some wasabi down the back, and wrap those in phyllo...With a chili ponzu reduction, yum!
 
Carne Seca said:
Sometimes I do, sometimes I don't. Depends on the dish I'm serving it with. Blanching the bacon not only makes it more crisp but it mutes the flavor of the bacon which brings out the flavor of the asparagus (yum). This bacon is sliced thin so blanching wasn't necessary plus the stronger bacon flavor really accented the wild greens (Quelites).
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I wonder if you preferentially wrap the heads. Imo one of the hallmarks of perfect asparagus is letting the tips cook cooler or more briefly than the stalks. I used to hate the stuff. Now it's one of my favorite (read: least-despised) veg. cn

<add> I am a huge, huge fan of baking bacon in a shallow pan in the oven. Baked bacon is just right every time, cooked but not burnt. Imo.
 
cannabineer said:
I wonder if you preferentially wrap the heads. Imo one of the hallmarks of perfect asparagus is letting the tips cook cooler or more briefly than the stalks. I used to hate the stuff. Now it's one of my favorite (read: least-despised) veg. cn
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^This^

I cannot STAND when crowns dry out or cook to the point that they fall apart. It's the BSD method that solves that, really. After blanched, they just need to be heated through anyway.
 
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