My Dinner Tonite

[BUMBAY DA DOGG]

My Vegan Dinner tonite is:

Appetizer:

Sesame-Crusted Oyster Mushroom Calamari over Burdock Kimpira



Wasabi Cream


Kecap Manis



Entree:

Saffron and ButterNut Squash Risotto



Drink:

Lavender Lemonade


I will substitute agave for the sugar

Pardon the scanned pages but much easier than writing. I don't remember many recipes unless we talk'in old school southern stuff I was raised on. Otherwise I go to the cook book

What is everyone else having?

 

[mnstrmouf]

Veggie Callaloo

• 2 tablespoons unsalted butter
• 1 cup chopped yellow onions
• 1 sweet potato, peeled and small diced
• 2 teaspoons minced garlic
• 1 to 1 1/2 teaspoons minced, seeded scotch bonnet pepper, depending upon taste
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound fresh callaloo leaves or spinach (about 8 cups of leaves), ribs/stems discarded, well rinsed, and chiffonaded
• 3/4 cup unsweetened coconut milk
• 3 cups water
Directions
In a large saute pan, melt the butter over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the sweet potato, garlic, peppers, thyme, salt, and pepper, and cook stirring for 30 seconds. Add the greens and cook, stirring for 1 minute. Add the coconut milk and the water. Cook, stirring, until the leaves and sweet potatoes are tender and the liquid is slightly reduced, about 10 minutes. Remove from the heat and adjust the seasoning, to taste.
Serve hot or warm with rice and hot pepper sauce on the side.

but imma flip it tonight. Got some head on shrimp so imma take the shells and heads and make some broth to sub for the water

edit: I'm also subbing spinach for the callaloo(I don't even know what that shit look like or where to buy it)

 

[melonpecan]

Dammit, don't ya'll know when to pick up a camera?


And at the poster influx.

 

[Penancestare]

Isn't saffron ridiculously expensive?

 

[XavierBlack]

Steak Tartare

INGREDIENTS

* 3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
* 2 teaspoons brined capers, drained and rinsed
* 3 teaspoons Dijon mustard
* 2 large egg yolks
* 10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
* 2 tablespoons finely chopped red onion
* 2 tablespoons finely chopped Italian parsley leaves
* 4 teaspoons olive oil
* 3 dashes hot sauce (such as Tabasco)
* 4 dashes Worcestershire sauce
* 3/4 teaspoon crushed chile flakes (optional)


INSTRUCTIONS

1. Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.
2. Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toast points or french fries.


Beverage pairing: Joseph Drouhin Véro Pinot Noir, France. Steak tartare is a classic dish of Burgundy, so a Burgundian Pinot Noir is naturally a good wine choice. This one is inexpensive, simple, but pleasantly lively, with lovely flavors of cherry and raspberry. A peppery note will resonate with the tartare as well as the wine’s sprightly acidity.

 

[BUMBAY DA DOGG]

Isn't saffron ridiculously expensive?

It can be. But you don't need much.