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Dinner With TCR. June 27, 2008

Posted by littlebangtheory in Dinner with TCR.
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11 comments

Howzabout some sautéed carrots, asparagus and summer squash served over grilled garlic polenta, topped with a rustic roasted red pepper and caper pesto:

Enjoy!

Dinner With TCR February 11, 2008

Posted by littlebangtheory in Dinner with TCR.
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13 comments

Revisiting a theme which I dabbled with a little while back, I snagged some Gigunzo Shrimp at a really good price (like, $6 and change/pound!) and, in the course of things, ate them.

First I rolled them, shells and all, in a mixture of very finely ground (organic) garlic powder and cayenne pepper, packed ’em with it good I did, then I threw them in a really hot pan and spritzed them with some lime juice. Thirty seconds later they were ready for a quick flip, another dash of juice, and a minute under a tight lid. I deglazed the pan with a little bit of chicken broth and served it over crisply-fried herbed polenta:

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…with a generous side of organic Lacinato kale, sautéed with marinated garlic and hot red peppers.

Enjoy!

The Skinny On My Dinny September 14, 2007

Posted by littlebangtheory in Dinner with TCR.
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14 comments

So since there seems to be a common interest in food here, as expressed by those of you who’ve commented, I’ll continue in that vein –

Last night I departed from my usual quest for back-yard veggies and local stuff on the grille, and had something I haven’t had for dinner in a VERY long time, if ever:

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…a big fat bowl of VANILLA ICE-CREAM! Yum!

Hey, ya know, I’m mostly good 😉

So tonight, to make up for it, I broke out my new toy, A MANDOLINE!

No, not the Bill Monroe kind, the one with digit-eating blades:

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A manual kitchen slicer. Always liked the idea of manual appliances in the kitchen. I guess the carbon-free quiet just appeals to me.

So on his Maiden Voyage, Manny crinkle-cut some carrots, lace-cut a big fat zucchini and julienned some bulb fennel,

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all local and all organic. I sautéd them along with a goodly amount of rainbow chard from The Back Forty and served it all on a bed of organic herbed polenta.

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…Accented with a shaved fennel-lime aoli.

‘Twas guuud!