Prog Chefs Unite!!! - Progressive Rock Music Forum

Sure is - and keep it simple, forget the lobster, black truffles, and vodka cream sauce...make the filling top quality ricotta, parmigiano-reggiano, some salt, parsley, and basil - for the "sauce" just some good diced tomatoes and maybe some more herbs...that's all Thumbs%20Up

Atavachron wrote:

though I do have a weakness for piggy Embarrassed

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Also guilty of that! Tongue

Ghost Rider wrote:

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.

I know amaretti but had no idea they're used in squash ravioli.. brilliant

Arrived home from work expecting a nice plate of sticky sausages and butternut-squash mash for dinner to find that the girls had rebelled on me and brought home smoked haddock, eggs, parma ham, spinach and smoked Bavarian cheese, then pleaded with me to cook my signature dish...

The haddock (skin and bones removed) was cut into portions and lightly poached in a little milk and butter then placed in an oven-proof dish with slices of smoked cheese and parma ham placed on top. Some of the poaching liquor was poured around the fish and a knob or two of butter placed on top of the ham. This was then put into a moderate oven for 10-12 minutes. Meanwhile the spinach was washed, rinsed and placed in a large saucepan (no extra water needed) and put on the hob to sweat down, while three eggs were gently poached in freshly boiled water.

Once the spinach and eggs are cooked the dish is plated up. Squeeze as much water as possible from the spinach with kitchen paper and place on the plate, lift out one portion of smokey/cheese haddock onto the spinach and top with the poached egg. Season with black pepper.

Serve with fresh crusty bread.

What?

E-Dub wrote:

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

E

Well, they'll do that to you. Wink

I might grab some myself this week if they look good at my fish store.

Fired up the grill for some lovely KC strips with roasted asparagus and oven fries.Tomorrow me thinks of heading south of the border.

E

Popey's chicken and biscuits tonight, spicy of course, with plenty of honey and a big tub of slaw.. i think that'll do, though someday I'd like my own deep fryer

Popeye's chicken rocks!!

E

And if you don't they make you wear a dress...or something like that.

E

I just got back from a Caribbean island where I consumed ridiculous amounts of jerk chicken. Anyone have a good recipe to recreate this incredible dish?