The Official OT Food Porn

[California Girl]

I also just discovered Ono. It's also a mild white fish. I ordered it in a restaurant and it was encrusted with Macadamia Nuts and served with Mango Salsa. OMG! It was heavenly!

[jayseadee]

I also just discovered Ono. It's also a mild white fish. I ordered it in a restaurant and it was encrusted with Macadamia Nuts and served with Mango Salsa. OMG! It was heavenly!

Macadamia Nuts AND Mango Salsa - how could it be anything but heavenly

Where is this restaurant?

[California Girl]

It's a "chain" restaurant called The Jolly Roger. I don't know if they have them outside of Calif or not, but the one we go to is at the Dana Point Marina (there's also one in Oceanside and one in Laguna Beach) and you can watch boats and seagulls (and seals sometimes) while you eat. It's a cool sort of pirate ship theme and they serve tropical drinks. It's not fancy and it's probably one of my favorite restaurants

[liamsaunt]

Our Whole Foods market had ono once...it was really nice. I have not seen it since, though, and I don't remember what sauce I made for it.

Here are some photos from last night. Crudite:

<a href="http://www.flickr.com/photos/28539958@N00/2039728261/" title="crudite by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2048/203 ... f454e8.jpg" width="500" height="375" alt="crudite"></a>

frisee aux lardons:

<a href="http://www.flickr.com/photos/28539958@N00/2040523028/" title="john's frisee aux lardons by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2342/204 ... 9efebb.jpg" width="500" height="375" alt="john's frisee aux lardons"></a>

[jayseadee]

Thanks CA Girl. I may be going out to Costa Mesa after the first of the year; I'll keep an eye out for The Jolly Roger. Hmmm, any relation to the one in Tortola?

[California Girl]

I don't think it's related to the Tortola one, but you just never know!

If you have the time, I'd say it would be worth a short 20 min. drive down the coast to Dana Point for dinner. Definitely worth it! There are tons of great restaurants at the Marina and lots of cool little shops. It's a great place to stroll after dinner. In fact, if you do get this far, I'll meet you for dinner!

[Ron_L]

My new Big Green Egg arrived yesterday!



After a little assembly it was ready for the maiden voyage



Once the first fire was going I added some chicken thighs and sweet taters



While the chicken cooked I enjoyed an adult beverage or two





The chicken turned out very juicy and good.



The full set of pictures of the assembly and cook is here

[Jo Ann - VA]

I've been eyeing one of those Ron.

I'm so jealous!

[jayseadee]

This was dinner today. It will probably be the last "real" meal I cook until Christmas.

Beef Bracciole with whole wheat Penne Pasta -



Stuffed Artichoke



Mangia!!

[nothintolose]

The food porn has been looking awesome!!!!

Jaysadee can you post the beef braccoli recipe???

Thanks,
nothintolose

p.s. too funny that you did stuffed artichokes as wontongirl mentioned them in the nothintolose and kellyanna in New Orleans topic

[liamsaunt]

jayseadee, what is in that artichoke? Artichokes are the holy grail for me...I have not figured out how to cook them properly.

[jayseadee]

nothintolose,

I don't have a proper recipe for anything I cook Italian, but I'll give it a shot.

1 lb flank steak (pounded thin) (my picture has 2 at <.5 lb each)

1/4 cup unseasoned bread crumbs (optional)
1/2 cup grated romano cheese
3-4 cloves garlic - chopped
1/4 cup chopped fresh parsley (and then a bit more for the sauce)
Black Pepper to taste

Olive Oil
1 medium onion chopped
1-2 cloves garlic
1 28 oz can crushed tomatoes
1 6oz can tomato paste
Bay Leaf (dried or fresh)
Black pepper to taste.

1. Flatten the meat to ~1/2 inch; layout flat.
2. Mix bread crumbs, cheese, garlic, parsley, and black pepper. Cover the meat with the mixture.
3. Roll up jellyroll fashion; secure with string.

4. Heat olive oil in the bottom of a skillet; add garlic/onions. Cook a minute or so.
5. Add Bracciole - brown on all sides - ~ 10 minutes
6. Add Tomotoes, parsley, Bay Leaf, black pepper - simmer about 20 minutes
7. Add tomato paste and a can of water - simmer another 45 minutes to an hour.

Carefully remove string from Bracciole - serve with sauce and pasta (works well with many pastas).

Becky,

The artichokes are stuffed with the same mixture as the Bracciole - just more breadcrumbs.

Remove all but ~1/4 inch of the stem; remove all "prickly" points from the leaves. Put it on its head and "smush"; this will loosen the leaves and make it easier to stuff. Easiest way to stuff is to sprinkle from above and help it around.

Place in a large saucepan (they should fit snug, but not too tight). Add water to just below the lowest leaves, a bit of olive oil and salt. Drizzle olive oil over all artichokes. Simmer covered for ~1 hour. When the leaves come out easily, they're done.

enjoy,

[liamsaunt]

Thanks for the recipe, Janet. I'll give it a try.

Ron, your food looks amazing. And, of course, I am jealous of your grill!

After last week's rich food I attempted to make some lighter stuff over the weekend, with varied success. Saturday I made a minestrone with pesto...a good way to use up all the vegetables and make room for the Thanksgiving stuff:

<a href="http://www.flickr.com/photos/28539958@N00/2040985305/" title="minestrone with pesto by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2135/204 ... 181d51.jpg" width="500" height="406" alt="minestrone with pesto"></a>

Of course then later we had people over and I put out this giant cheese plate so all healthy effects of the soup were negated:

<a href="http://www.flickr.com/photos/28539958@N00/2041316475/" title="giant cheese plate close up by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2134/204 ... cc8f3e.jpg" width="500" height="375" alt="giant cheese plate close up"></a>

Sunday things started out very unhealthy with some yummy fried oysters:

<a href="http://www.flickr.com/photos/28539958@N00/2045343678/" title="fried oysters by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2164/204 ... 9d44dc.jpg" width="500" height="375" alt="fried oysters"></a>

Then we had some sole, clams, and scallops cooked in parchment with olive oil poached zucchini, summer squash, carrots and leeks underneath:

<a href="http://www.flickr.com/photos/28539958@N00/2045343452/" title="fish parchment by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2256/204 ... 528201.jpg" width="500" height="375" alt="fish parchment"></a>

I also made an asparagus risotto, but noone really ate it. Oh well, it will be good as risotto cakes:

<a href="http://www.flickr.com/photos/28539958@N00/2045343098/" title="asparagus risotto by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2039/204 ... af1d7b.jpg" width="500" height="329" alt="asparagus risotto"></a>

[linne]

Liamsaunt

When I see photos of you, it seems as if both of you are very slim. I cannot understand it with all the delicious food you make. I would just eat and eat if
I got some of your dishes and would end up as a very fat woman.

Linne

[cat]

Liamsaunt, I love the labels on the cheese! Great idea! I never thought to do that! From the looks of things you needed that minestroni soup! Again your food looks beautiful and I know it tastes even better! Those fried oysters almost put me over the top! I could almost taste them!