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What is in your pan ?

post #1 of 11
Thread Starter 
I am just about to serve lunch and thought I would tell you what it was....


Almond encrusted Salmon with a maple syrup reduction served on a spaghetti squash puree. Side dish of arugala mango and avocado salad.

The mangos and avocados were getting ripe

what is in your pan ?

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #2 of 11
I had about 3/4s of a leftover Prime Rib sandwich from yesterday's lunch at a local tavern. I am really regretting it now but couldn't resist. While I love beef, it doesn't always love me back. :)
post #3 of 11
Pork chops, finished off in the oven with unripe peaches. Turned halfway, they were sticky n juicy. Served with a bought garlic butter pizza style bread. Topped with fried green tomatoes, Griddled courgettes (straight out of the garden), mushrooms and spinach Micro'd for 1 min and squeezed out. Topped once more with a mix of mozzarella, cheddar and basil. Never made it before but they made one of the best "pizzas" i ever tasted.

Your salad sounds lovely petals
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #4 of 11
Poulet Basquaise for tonight! :)

post #5 of 11
Thread Starter 
All your dishes sound terrific, thanks for sharing ! :lips:

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 11
Why puree spaghetti squash?, when the novelty and beauty of it is in its looking like spaghetti.:chef:
CHEFED
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CHEFED
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post #7 of 11
Not in the pan but on the board. Left over Berkshire pork shoulder that was smoked on the BGE for 20 hours.


I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #8 of 11
Thread Starter 
Oh my.....................I just had breakfast but I could try that right now with a glass of Menage a Trois. :crazy:

ED,

I just wanted to try something new thats all (believe it or not it tasted great , it had a nice texture). I had gone to the farm and bought 12 of them, all for just 4 dollars. I am now looking for new ideas. I also purchased 20 lbs of beautiful large beets for two dollars. Nothing could be better than buying your vegetables at a farm which just harvested your produce that morning.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #9 of 11
Try roasting the beets, then puree with a hint of orange juice added .
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post #10 of 11
Thread Starter 
I just love beets !

Just finished washing them and they are going in the oven. Thank you for that idea, a dollop of sour cream will go nice with that. :)

I will be eating this recipe for at least 3 days and it won't bother me at all. This is the type of soup you can serve hot or cold.

Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #11 of 11
That pork shoulder picture says a thousand words. Mmmm....tasty ;)

Not really a pan but a bowl. About to make some homemade gaucamole. I've had this insane craving for avocados. So expensive now but so worth it.
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