What's On Your Plate???

[washi me sensie]

Catfish and fried okra... the okra is fresh out of the grease...OMGOSH

okra looks crunchy!

 

[QLR1]

okra looks crunchy!

It was...nom nom

 

[kronin323]

Catfish and fried okra... the okra is fresh out of the grease...OMGOSH

I love fried okra... even when it's old and cold...

 

[QLR1]

I love fried okra... even when it's old and cold...

I can tolerate it as long as it is still crunchy! But hot is the way to go for me.

 

[QLR1]

Trying out one of those Dole Chopped pre-packaged salads. Not too bad. I cut up a baked chicken breast.

 

[kronin323]

Trying out one of those Dole Chopped pre-packaged salads. Not too bad. I cut up a baked chicken breast.

You on a diet or something?

 

[QLR1]

You on a diet or something?

LOL! Not really, I do eat a salad every once in a while. To change it up some.

 

[erap]

Better than fresh, it is alive. Honey and dessert straight from live bees.

 

[kronin323]

All the repair work is done around the house and most of the things are put back, so I've been cooking again. Here's some dishes from this week:

Pan roasted Chilean Sea Bass in a white wine caper sauce with parmesan asparagus:

If you're not familiar with Chilean Sea Bass, it's one of the most delicious fish you can eat. Natural buttery taste, exquisite texture... But there's a (maybe) interesting story behind it...

Chilean Sea Bass isn't really a kind of Sea Bass, from Chile or anywhere. It's actually a quite ugly fish named the Patagonian Toothfish. Despite it being so yummy, nobody would buy it; who wants to eat something called a Patagonian Toothfish? So, the industry deceptively rebranded it as Chilean Sea Bass and the rest is history - now it commands top tier pricing and is being pressured by overfishing. Who says a little marketing doesn't work?

 

[kronin323]

Poached salmon filet topped with shrimp and scallops in a garlic dill cream sauce with buttered corn cobettes: