Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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The weather was just about as beautiful as you could get yesterday so I took one of our last three packages of steaks from the freezer to grill for dinner. If you recall we buy beef on the hoof each year so ours is ready to pick up this coming week meaning we have been doing a lot of eating from the freezers. At the same time new Ontario seasonal produce is becoming available adding a bit of variety to the table.
The dinner menu was grilled steak, baked potato so nothing new there but I wanted something slightly different for a vegetable side. My husband came home with gourmet portobello mushrooms, a couple of handfuls of snow peas, and a bundle of asparagus. Now in my opinion the only thing gourmet about the portobello mushrooms was they came in their own little wicker basket but they looked good. I decided to slice and sauté the portobello mushrooms with onions then stir in a couple of tablespoons on Hoisin sauce. About 5 minutes before serving I stirred in the snow peas and let sit until they were
al dente. The end result was a nice vegetable side that had a nice flavour and texture.
2 food lovers commented:
Looks great... I have a Hoison shrimp recipe that would look great on a bed of those mushrooms!
on my menu this week
Oh Dave adding shrimp to that mixture would be delightful! Great idea!
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