In article >,
PeterLucas > wrote:
> Omelet > wrote in news
mp_omelet-
> :
>
> > In article >,
> > PeterLucas > wrote:
> >
> >> Omelet > wrote in
> >> news
> >>
> >>
> >> >>
> >> >>
> >> >> I went and bought a whole load of meat yesterday, rump, rib
> fillet,
> >> >> ham, lamb steaks (not for me!!), chicken titties, mince etc... and
> >> >> the butchers has a large seafood section, so I came away with 1&
> 1/2
> >> >> kgs of large prawns, so around 4pm we'll be cracking a bottle or
> two
> >> >> of bubbly and hoeing into a large pile of prawns out on the deck.
> >> >
> >> > I need to grill prawns again. The smoked flavor is very
> complimentary.
> >> > Wrapping them in bacon is a thought too. I decided to forego the
> >> > stuffed catfish! Dad bought enough veggies to feed an army!
> >> >
> >> > Did you see my pics?
> >>
> >>
> >> Been looking, but can't see them......... must have missed them in
> >> amongst all the other posts.
> >>
> >>
> >> Please repost the links in this thread :-)
> >
> > Salad 040407
> > http://i3.tinypic.com/4d4txqb.jpg
> >
> > Mixed organic greenery with a choice of dressings.
>
>
> Salad tongs!! LOL!! We used to use salad 'servers', but whenever it's
> just the SO and me, we use our hands..... much easier, and saves on
> washing up :-)
>
>
> >
> > Dinner 040407
> > http://i13.tinypic.com/2lna7te.jpg
> >
> > Baked salmon with herbs and lemon, sautee'd shrimp and steamed
> veggies.
> > Simple and delicious. ;-d
>
>
> The prawns and asparagus look nice, can't see the salmon for the skin
> and the lemons!!
The skin was on the underside... That's a coating of herbs.
>
> Another way to do the spears is to 'marinate' them in a shallow dish
> with some EVOO, Balsamic, salt&pepper. Don't have to leave them too
> long, just long enough for a griddle frypan to get *very* hot. Drop the
> spears on so that they get the char marks across, turn once, leave for
> 15secs and they are done.
Mm, I have quick fried aspergrass. It am good stuff!
I was attempting to have everything come out at the same time as the
fish. Steaming worked and was expedient. :-) The Dill weed topping was
tasty and they were still slightly crisp, but thanks!
>
> I had a friend who vowed *never* to eat as. spears because all she'd
> ever had was the tinned type. She tried my char grilled spears and now
> cooks them like that all the time :-)
<gag> I don't know what it is about canned asparagus, but to me, it
always has a "burnt" flavor, even if eaten straight from the can.
--
Peace, Om
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson