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dcandohio

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About dcandohio

  • Rank
    hammerhead
  • Birthday 05/28/1958

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  • Gender
    Female
  • Location
    Columbus, OH; Dallas sometimes

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  1. dcandohio

    Dinner - The Polyphonic Food Blog

    Manhattan clam chowder: I made lobster stock from spiny lobster is that my neighbor caught. It’s been in my freezer forever and I decided it was time to use it. I had to reheat it, and strain it, as there was quite a bit of icky stuff at the bottom. The base of the soup was spicy turkey Italian sausage, onions, carrots, celery, and garlic. After cooking this for a while to brown the sausage, I added the lobster stock, canned diced tomatoes, saffron bloomed in hot water, chopped potatoes, coriander and lemon juice. After it cooked for a while, I decided it needed more punch, and added some tomato paste and dry vermouth. When the potatoes were almost cooked, I added a 10 ounce package of lovely frozen clam meat that I bought at Wild Fork Foods (A chain that specializes in all manner of frozen proteins, from exotic game to ground beef. Their stuff is great) and more lemon juice. Finished it with parsley and some Tabasco. Enjoyed with a ficelle from a local bakery.
  2. dcandohio

    Roux

    I’ll chime in. I have watched my mother make roux hundreds of times, and I have made it myself. I cannot overstate the importance of being vigilant. You really can’t stop stirring for more than a few seconds, so don’t go to the bathroom, don’t check your phone, and don’t engage in other prep. However, have your trinity chopped and ready to go before you even start your roux. As soon as the roux is at the right stage, dump in the trinity and stir like mad to cool down the roux. That’s how mama did it. Oh, she also made her roux with bacon fat sometimes. Like all other southern mamas, she had a special jar in the refrigerator for collecting bacon fat.
  3. dcandohio

    Lunch - The Mid-Day, Polyphonic Food Blog

    Leftover french fries re-purposed into a white cheddar and potato omelette. Easy peasy.
  4. dcandohio

    Dinner - The Polyphonic Food Blog

    Tonight I roasted chicken thighs that I had tossed in jerk seasoning on top of quartered tiny Yukon Gold potatoes, sliced red peppers and sliced onions.
  5. dcandohio

    Dinner - The Polyphonic Food Blog

    I was taking care of my parents last week, and my mother wanted large lima beans. She instructed me to buy dried beans and what is known in New Orleans as “pickle meat.” It was a very, very salty piece of pork with a little bone in it. I browned the meat and then added onions and garlic and bell pepper, and then added the beans and water. As they started to get soft, I added some thyme and coriander. The end result was very salty, but extremely delicious. Both parents ate a hearty portion, which did my heart good.
  6. dcandohio

    Dinner - The Polyphonic Food Blog

    Omelette with leftover hot turkey Italian sausage, red peppers and onions.
  7. dcandohio

    Dinner - The Polyphonic Food Blog

    I had friends over tonight, so I did a mixed grill. My condo acquired brand new propane grills that I was eager to try. I marinated pork tenderloins Chinese style (hoisin, soy sauce, ginger, garlic, sesame oil, maple syrup , chili garlic paste, 5 spice powder) and chicken breasts barbecue style (Grilling spices, commercial barbecue sauce, red wine, hot sauce, olive oil). I also included hot Italian turkey sausages. I sliced up all the grilled meat and put it on a platter, and served it with a big plate of roasted zucchini, bright red peppers, and onions. I also made a slaw with a shallot, lemon and olive oil vinaigrette with a touch of anchovy paste. There were bakery chocolate chip cookies for dessert.
  8. dcandohio

    New Orleans, LA

    “Roach strong.” Perfect.
  9. dcandohio

    Dinner - The Polyphonic Food Blog

    I am trying to cook more of what is in my freezer and pantry, and so today I used a lot of pantry and frig ingredients and made Chana masala. So, since I had an Indian theme going, I rubbed salmon filets with lime juice and masala spices and broiled them. I added a little salad, because I wanted something crunchy. The Chana masala was especially delicious. I used the basic recipe/method taught to me by my former neighbor, who was an Indian and a cardiologist. She used healthier methods and ingredients to cook traditional foods. And she would probably chastise me, but at the end, I added about 2 tablespoons of butter to compensate for the lack of ghee. She would’ve added nonfat yogurt!
  10. dcandohio

    New Orleans, LA

    I’m not a food safety expert, but I’ve eaten raw oysters in New Orleans almost all of my 60 years, with zero ill effects.
  11. dcandohio

    Dinner - The Polyphonic Food Blog

    Those waffles sound delicious! I don’t have a waffle iron, but I could do the same thing with cornmeal pancakes.
  12. dcandohio

    Dinner - The Polyphonic Food Blog

    Roasted pork tenderloin, that I marinated/brined in a “Christmas Beer” with salt, garlic, chiles, cumin, brown sugar and olive oil. Sweet potato cubes roasted with five spice powder. Simple romaine salad.
  13. dcandohio

    Dinner - The Polyphonic Food Blog

    Pork tacos. I cut the narrow pieces off of a pork tenderloin that I am going to cook tonight, and I cubed up those narrow pieces and marinated them for a bit in hot chili powder, garlic, salt, olive oil and chicken stock. I seared the pieces in a wok, and used them as taco filling along with cheese, shredded romaine, sour cream, and Verde salsa. Easy and satisfying.
  14. dcandohio

    Dinner - The Polyphonic Food Blog

    New Year’s Day was lobster salad made with the leftover avocado dressing, to which I added about a tsp of mayo. The salad was lobster, cucumber, celery and carrots served on Romaine and radicchio. I had homemade beef empanadas in the freezer, and I made a chimichurri sauce to go with those.
  15. dcandohio

    Happy New Year, My Friends!

    Since I have lived on the ocean I have become much more aware of the amount and dangers of plastic in our ecosystem. It’s really disgusting to see the amount of plastic that washes up on the beach after a bad storm.
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