USVI-On-Line

beautiful pictures!

I'm a little disoriented. Is it easier to post photos now?

Maryanne, I don't think it is easier, but it is no harder either. I use flickr to host my photos and all I had to do was switch from grabbing the HTML to grabbing the BBCcode. I haven't figured out how to add pictures directly into the post yet. I would assume that would require the extra step of resizing in photoshop and flickr does that for me automatically. There is an extra step now in that if I post the entire BBCode that flickr gives me for the picture I want to share it adds links back to the picture on flickr and my flickr profile, so it looks like this:


blueberry crumble cake by liamsaunt, on Flickr

I've been deleting that to keep the posts less cluttered--basically deleting everything after the first [/url]

Ratatouille:

I don't think I've ever seen ratatouille look quite so good.
Wow.

No pictures yet but today was a cooking day I 'm on call so spent the day cooking for the week. Started out putting country style ribs in the crock pot with sour kruat granny smith apples and onions. Then it was french onion soup. Next was homemade chicken enchladas and last but not least crayfish mac and cheese feels good to have the week done.

It must be the colder weather but I have been cooking all day too!
Taco stuffed shells, Cranberry almond granola bars, and an Apple cranberry cake!

Japanese "milk toast" bread (shoku pan)



I only got one slice, my niece and nephew took the rest.

My go-to easy dinner lately, udon noodle bowl:

I'd love a recipe for the shoku pan -- looks delicious!

For the udon, are you using a package mix as the base, or making from scratch?

Xislandgirl, how did the taco stuffed shells come out for you? Did your family like them? Ours did!

lark22 wrote:I'd love a recipe for the shoku pan -- looks delicious!

For the udon, are you using a package mix as the base, or making from scratch?

I got the shoku pan recipe from a link on tastespotting. Their search function is not working for me right now, but if you run a search on there for "milk toast" or "shoku pan" hopefully it will come up. It was really delicious. I did add the milk powder which is optional, and next time (if I can ever find the recipe again, ha!), I would cut back on the sugar by half.

I make my own udon noodle base. Typically I use chicken stock (that's not traditional but it is easy) mixed with miso paste, mirin, and shoyu to taste. I vary it a bit based on what is going in to the soup. Sometimes I use vegetable stock and then I add dried mushrooms, bonito flakes and/or kombu.

I made a very easy fish dish last night that was tasty enough to share here. I had read the recipe a couple of years ago but never got around to making it because I thought the ingredients sounded odd. Turns out I was wrong, it is delicious.

Caramel Cod

4 pieces cod filet (really any fish would work--shrimp would be good too)
1 tsp. red pepper flakes
3 tbsp. fish sauce
2 tbsp. roasted sesame oil
1/4 cup sugar
3/4 cup water
scallions for garnish

Sprinkle half the pepper flakes and a very small amount of salt on the fish.

In a small bowl, combine the remaining pepper flakes, the sesame oil, the fish sauce, and 1/4 cup water. Set aside.

Place a heavy bottomed skillet over medium high heat and sprinkle in the sugar in an even layer. Cook without stirring until the sugar melts. This will only take a couple of minutes and the skillet will probably smoke a bit. Keep a close eye on it. Turn the heat to medium and stir the melted sugar quickly with a wooden spoon until it turns a deep reddish brown. Once the sugar is browned, remove the skillet from the heat, and while continuing to stir, very slowly add in 1/2 cup water. The caramel will spatter so be careful. It will probably seize up and harden in places too, but that's OK. Just return the skillet to medium low heat and cook, continuing to stir, until all of the caramel dissolves back into the water. Pour in the fish sauce/oil mixture, stir, and bring to a gentle simmer. Place the fish in the skillet and cook, basting with the sauce once in a while and turning once, until just cooked through--about 5 minutes per side. Garnish with scallions.

I cooked some bok choy in the skillet at the same time as the fish and served with jasmine rice. The whole thing only took 20 minutes. Picture:

My rendition of Joe's Rum Hut Jerked-shrimp and Mango salad.

St. John Spice jerk seasoning on the shrimp. I added some toasted sunflower seeds and a simple orange evoo/raspberry balsamic vinaigrette.

That looks so good !

Wow that does look good! I have never eaten at Joe's Rum Hut. For some reason I thought it was just a bar. I will have to check it out next time.

Joe owns Waterfront Bistro, as well. He's very enterprising.

Doesn't the guy who used to cook at ???? now cook at Joe's. Garbo? He made the big burger that was so good.
Do I have this all mixed up? It's been a while