Prog Chefs Unite!!!

We have an all organic grocery store that opened about a year and a half ago. Within the past month they've just added a meat counter with fresh meats and seafood. The scallops are just out of this world. Lightly grilled, they simply melt in your mouth.

Tonight I'm grilling up ribs with some fresh sautéed green beans and a light fruit salad with mango, kiwi, bananas and raspberries.

E

Nice one Dean, sounds wonderful.  

I grilled up scallops again. I'm headlong into a full blown addiction!

E

Atavachron wrote: yes indeed..  though I do have a weakness for piggy ,  and a squash filling also sounds tempting

Squash ravioli (pumpkin, actually) are a speciality of some parts of Northern Italy, to be precise of the area around the Po River. They are utterly delicious, because the natural sweetness of the pumpkin is enhanced by the addition of crushed amaretti biscuits (which I suppose you know... if you don't, they're like almond macaroons, only lighter and with a distinct bitter almond taste). They are usually served with melted butter seasoned with sage, and plenty of freshly grated Parmesan cheese.

Personally, my favourite ravioli filling is ricotta and spinach, and I also endorse the use of a simple tomato and basil sauce - I am not a big fan of cream-based sauce, and I find truffles should be used very sparingly, lest they overwhelm everything.

yes indeed..  though I do have a weakness for piggy ,  and a squash filling also sounds tempting

 ^ must do ravioli sometime.. it must be just heavenly when it's fresh

Grilled sirloin steaks (all natural from the organic store) with some salad and twice baked taters. Just for giggles, however, I got a couple of fresh sea scallops, lightly seasoned them with a little salt and pepper, seared them and added a little garlic butter. Little guys practically melted in my mouth.

E

I recommend Fried Yuca with butter,parsley,garlic,pepper and salt of course,surrounded by fried plantains with white cheese and golden chicken breast with oreganum,pepper ,and potato pure

Sorry - not a story about my cooking but about my birthday dinner Friday night - so good I have to share.  Great Italian restaurant right in the town where I live, my main course was an outstanding salt crusted sea bass, which they filleted right at table side onto my plate, and drizzled lemon juice, olive oil, and a little pepper on it - that's it, very simple - best fish I've ever tasted, no contest.  Started this fine meal with a seafood soup - outstanding broth with clams, mussels, calamari, etc.  and also some spinach gnocchi - washed down with a nice Pinot Grigio - I WAS IN HEAVEN PEOPLE!!  

Atavachron wrote: Aso Pao Put a whole chicken cut into 8 parts in a large bowl with some olive oil, 2 tsp paprika, 2 tsp dry oregano, salt & pepper, toss to coat, and brown pieces in pan big enough to hold all eight parts (non-stick best).   In a large roasting pan or casserole, heat a bit more olive oil and lightly sautee 3 cloves crushed garlic, a coarsely cut pork chop or pork shoulder, and some good ham chunks just a minute or so; Add 1 chopped yellow onion, 1 chopped bell pepper and saute for five minutes on medium, add a chopped tomato and simmer... add browned chicken, chopped sausage (Chorizo is traditional but any tasty smoked sausage should do), add a good handful of stuffed green olives, capers (if you like), a pinch of saffron (careful, stuff is pricey.. and strong), 2 cups rice and 3 cups water, cover and simmer on low till rice is tender.. salt and pepper to taste. a bit complex but worth it..  and lasts for days!

And this sounds like a dish that's better the next day. I'm trying this, sans the capers. Everything else sounds awesome. Bonus check may be used up by the saffron, however.

E