April, 2024 ~ the month of fools?

Cookin Lore wrote:That looks great.  I always though that a Lemon was a lemon, and that was it.  And then, one day I found Meyer lemons in a local grocery store.  I loved them, they were smaller than what we usually get, and I liked that.  If I'm making dinner just for myself, I often don't use a whole lemon, and the other half ends up as compost.  And, I also found the juice nicer.  

Cookin Lore wrote: Will send a picture of the dinner, and one of the backyard "barsh".

bethk wrote:

Cookin Lore wrote: Will send a picture of the dinner, and one of the backyard "barsh".

Lore ~ haven't seen anything yet.....

Cookin Lore wrote:Lucky you!  No cooking for me either, I went out for lunch.  Had the best Branzina I've ever had.  I have made it myself, but what I had was definitely better than when I made it myself.  It was butterflied and deboned with a wonderful garlic/parsley/oil  dressing down the center where the center bone was.   I have never butterflied and de-boned a fish, will try to do that next time.  Branzinas are generally very reasonable at Costco.  Vegetables were also made just perfectly tender/crisp.  Enough to take home for a snack for supper.  Youmm!  Sending a picture.  Very nicely plated.

bethk wrote:

Cookin Lore wrote:Lucky you!  No cooking for me either, I went out for lunch.  Had the best Branzina I've ever had.  I have made it myself, but what I had was definitely better than when I made it myself.  It was butterflied and deboned with a wonderful garlic/parsley/oil  dressing down the center where the center bone was.   I have never butterflied and de-boned a fish, will try to do that next time.  Branzinas are generally very reasonable at Costco.  Vegetables were also made just perfectly tender/crisp.  Enough to take home for a snack for supper.  Youmm!  Sending a picture.  Very nicely plated.

Lore ~ that looks delicious.

If you want to filet a branzino yourself, look up some videos on YouTube.  Fabulous reference videos.  I saw the chef on PBS demonstrate the butterfly filet recently.  You can do it!

The parsley sauce on it sounds just like one I saw made on American Test Kitchen last week.  It's a French sauce called persillade sauce.  It didn't look difficult at all and just sounded like a lovely fresh sauce.


https://www.craftbeering.com/persillade-sauce-recipe-parsley/

bethk wrote:Lore ~ did you by any chance look around the website?  I chose that website for the recipe because I thought since your son deals with craft beer you might find some fun stuff to make.....

NormM wrote:Some of Charlie's school friends were Puerto Rican and one mom in particular was a very good cook he says. Every once in a while he will ask me to make the Puerto Rican version of some food or another.  Today he asked for Chicken and Rice.

Arroz con Pollo