Food What are YOU Eating Tonight? (Homemade)

[THXGEEK]

That's masterful work mate.

+1

Dave, I hope you made enough for everyone, because we'll all be right over!

 

[Unframed Dave]

I'm afraid dinner was much more humble, crackers, Stilton and quince jelly.

Next year, open house! Bring a bottle.

 

[Unframed Dave]

Today, I was presented with a fresh monkfish. My local fishmonger knows where to get the good stuff. She's rather formidable and keeps a very keen edge, so, who am I to argue.

She also had some rather large prawns going remarkably cheap by UK standards.

So, simply fried garlic and pimento prawns to start:

• SM-G981B
• 5.4 mm
• ƒ/1.8
• 1/50 sec
• ISO 640

Being a very firm fish, monkfish is well suited to a southern Indian style curry.

Make up a little gravy with onions, tomatoes, a few spices and garlic.





Add some spinach and the fish.

• SM-G981B
• 5.4 mm
• ƒ/1.8
• 1/50 sec
• ISO 800

And serve with whatever floats your boat. In my case, herby, caramelised garlic potatoes. I quite like a bit of garlic.

• SM-G981B
• 5.4 mm
• ƒ/1.8
• 1/33 sec
• ISO 500

• SM-G981B
• 5.4 mm
• ƒ/1.8
• 1/33 sec
• ISO 640

Et Voilà:

• SM-G981B
• 5.4 mm
• ƒ/1.8
• 1/33 sec
• ISO 500

 

[THXGEEK]

Oh my! That looks simply scrumptious!

My 88-year-old Mom has moved in with me for a spell (while my sister is off and about cruising to Hawaii - oh wait.... Did that sound bitter??!?) Fortunately for me, my Mom is very chill, very laid back and without a doubt, one of my best friends!

Sadly, she is not into anything that could even remotely be considered 'spicy'. Curry is out. Sichuan is out. Garlic is iffy at best....

So tonight we are doing Chicken fajitas (carryout), because its 'Fajita Monday' from my local Tex-Mex (ish) restaurant. Their food is quite mild and Mom has declared it 'yummy'. I will augment my portion with the appropriate quantity of fresh scotch bonnets and Blair's Death Sauce (just to pep it up a little).

 

[THXGEEK]

Tonight....

A Korean & Sichuan fusion!

Kimchi Stew with Sichuan chili oil! I didn't have time to sous vide any pork-belly so I winged in some shrimp and topped it with some roasted peanuts & cilantro. Served over a saffron rice.

Yum!

• ILCE-7CR
• 25.0 mm
• ƒ/7.1
• 1/30 sec
• ISO 1600

 

[THXGEEK]

Friday Night celebration!

Saffron Risotto with Mushroom & Crab!

• ILCE-7CR
• TAMRON 25-200mm F2.8-5.6 A075 E
• 25.0 mm
• ƒ/8
• 1/60 sec
• ISO 1000

(I apologize for the crappy pic, but I was hungry!)




Have a wonderful weekend!

 

[Unframed Dave]

Chicken of the woods, harvested 50yds from my front door.



This is a great mushroom, very meaty and flavoursome. It takes a sauce well and is a superb meat alternative.



Never pick this mushroom from Yew or pine trees.



I'm not recommending that anyone goes picking mushrooms they cannot positively identify. Even if you are 100% sure, only try a small amount for the first time to make sure they agree with you.

• ILCE-7CR
• FE 24-70mm F2.8 GM II
• 49.0 mm
• ƒ/5.6
• 1/800 sec
• ISO 200

• ILCE-7CR
• FE 24-70mm F2.8 GM II
• 48.0 mm
• ƒ/7.1
• 1/400 sec
• ISO 500

• ILCE-7CR
• FE 24-70mm F2.8 GM II
• 48.0 mm
• ƒ/7.1
• 1/250 sec
• ISO 500

• ILCE-7CR
• FE 24-70mm F2.8 GM II
• 70.0 mm
• ƒ/7.1
• 1/100 sec
• ISO 500

• ILCE-7CR
• FE 24-70mm F2.8 GM II
• 45.0 mm
• ƒ/7.1
• 1/125 sec
• ISO 1250

 

[THXGEEK]

Last night - for the first time in a loooong time...

Rib-Eye steak! Beef has gotten stupid expensive and I actually had the fleeting thought: 'Steak? Or a new lens?'
... OK, not quite, but you get the idea.

And in my house it's illegal to have a steak unless you also have a real baked potato (not nuked) and a nice salad (don't forget the pumpkin seeds on top).

Walla!

• ILCE-7CR
• TAMRON 25-200mm F2.8-5.6 A075 E
• 32.0 mm
• ƒ/5.6
• 1/80 sec
• ISO 1000

 

[Unframed Dave]

Looks good, but being very British, it has to be chips with a steak. That's fat French fries for our friends over the pond.

A query, why do you wrap your potato on foil to bake it? We just stab them a bit and bung them in. The idea being, to get a nice crispy jacket on them. That is the best bit and in our family always stuffed with pickles to eat on their own.

 

[THXGEEK]

Looks good, but being very British, it has to be chips with a steak. That's fat French fries for our friends over the pond.

A query, why do you wrap your potato on foil to bake it? We just stab them a bit and bung them in. The idea being, to get a nice crispy jacket on them. That is the best bit and in our family always stuffed with pickles to eat on their own.

I can do FFF. Yum!

I usually leave my potatoes unwrapped, but my timing was off yesterday and wrapped them to keep them warm. I made a few extra and had some home fries for breakfast this morning.

Fun fact: Potatoes that have been cooled overnight in the fridge changes the structure of the starch into a more for that resists digestion (hence, 'Resistant Starch'). The thinking is that this beneficial for your gut biomes, is slower to digest, doesn't spike your blood glucose (important to diabetics) and acts somewhat like fiber.