well we're having corned beef! so that's at least one household out there! :lol I throw the cabbage in in wedges and it does help somewhat...don't use vinegar though (???)
We've been discussing how to breakdown subprimal cuts this week at school. The chef is a big proponent of buying subprimals and breaking them down yourself. In his consulting business he says he always advises his clients to look at...
thanks for the help everyone....i ended up with pepita crusted trout with a serrano cream sauce. Served with wild rice pilaf. Everyone at dinner seemed to enjoy it.
:lol shroomgirl...do you really think they might go...i wasn't actually thinking of pairing the trout with the grapefruit risotto! Picked up some nice looking trout at Whole Foods yesterday and was trying to think of something new to do...
I'd like to try making some nut or seed crusted fish this weekend. I've ordered this type of thing many times in restaurants but never made it myself...just wondering what the best procedure is for the crusting....flour, egg wash, nuts ...
I was thinking of using the flesh as a garnish...maybe wrapped in a little prosciutto as you might do with figs?
(BTW - the variety I'm using is very similar to a Ruby Red not the white ones)
:lol: well i guess i won't send any chiffonade's way...as for putting it on a menu, worry not. I'm just playing at home.
discussed this with one of the chefs at school today. he suggested reducing the juice and drizzling it on...
a tree full of grapefruit in the backyard! :lol: I love citrus and love to play with it...great yield on the grapefruit tree this year so have been playing with things to do with grapefruit...
thanks for the suggestions!
smoked or...
