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What's on your plate today?

Ending up making my favorite stir fry, Cashew Shrimp in Thai Peanut Sauce, twice this week---I had half the rice & half the sauce left over the first time, and plenty more shrimp!

Figured out a home version of that sauce decades ago--- basically just coconut milk, peanut butter, sambal oelek, ponzu & fish sauce---and have been making it ever since.

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~Boar
 
Every so often I get to inspect an empty house in the summer months that has a fig tree full of ripe fruit.
I'm a sucker for fresh fig jam, and it's so easy to make. It goes with so many things like mild cheeses, chicken, cured meats, etc. IMO, it makes the best PPJ you will ever have.
Summer two years ago, I lucked into a bunch of figs. Probably the first time I found enough to make jam in five or more years. Made the jam, and then took 90% of the batch to Jeff's @CigarStone cabin. I left it behind at the end of the weekend and was so pissed. Those of you who know Jeff and I, know we love any chance to bust the others balls, given the opportunity.

He sent me pictures over the months every time he would enjoy that tasty jam with whatever dish he was making. He definitely had me good on that one, I'd get pissed at myself for forgetting that treat behind every time he seized the opportunity.

What do you all think.... Should I share some of this with Jeff, or should I be a vindictive bastard?

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Stuffed Salmon Florentine (I've been stuffing salmon filets with everything you can think of since seeing a video on how), Truffled Balsamic Roast Brocolli (my kid sister sent me truffle oil & truffle balsamic awhile back) & Lemon Ricotta Ravioli with Caper Sauce (the ravioli comes that way; I used an "al limone" recipe for the caper sauce).

All in all, ate pretty good tonight! Might have to fire up one of those Opus X from my last Jack Schwartz sampler while I'm at it. 😋

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~Boar
 
Not A Nice Person said:
Stuffed Salmon Florentine (I've been stuffing salmon filets with everything you can think of since seeing a video on how), Truffled Balsamic Roast Brocolli (my kid sister sent me truffle oil & truffle balsamic awhile back) & Lemon Ricotta Ravioli with Caper Sauce (the ravioli comes that way; I used an "al limone" recipe for the caper sauce).

All in all, ate pretty good tonight! Might have to fire up one of those Opus X from my last Jack Schwartz sampler while I'm at it. 😋

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~Boar
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Boar!!!! 😍
 
jfields said:
Every so often I get to inspect an empty house in the summer months that has a fig tree full of ripe fruit.
I'm a sucker for fresh fig jam, and it's so easy to make. It goes with so many things like mild cheeses, chicken, cured meats, etc. IMO, it makes the best PPJ you will ever have.
Summer two years ago, I lucked into a bunch of figs. Probably the first time I found enough to make jam in five or more years. Made the jam, and then took 90% of the batch to Jeff's @CigarStone cabin. I left it behind at the end of the weekend and was so pissed. Those of you who know Jeff and I, know we love any chance to bust the others balls, given the opportunity.

He sent me pictures over the months every time he would enjoy that tasty jam with whatever dish he was making. He definitely had me good on that one, I'd get pissed at myself for forgetting that treat behind every time he seized the opportunity.

What do you all think.... Should I share some of this with Jeff, or should I be a vindictive bastard?

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View attachment 71891
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I wasn't feeling vindictive I was showing my appreciation! And as my reward you should send me a jar of that😁
 
Tomatoes are in season in Virginia. Although my family had a vegetable garden when I was a kid, and I spent endless summers pulling weeds, it has only been this year that I’ve grown my own tomatoes. What better way to celebrate it than a BLT?
 

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Nihon_Ni said:
Tomatoes are in season in Virginia. Although my family had a vegetable garden when I was a kid, and I spent endless summers pulling weeds, it has only been this year that I’ve grown my own tomatoes. What better way to celebrate it than a BLT?
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Looks great! I hope that yoke is softly and ready to spread over the entire sandwich.
 
Lemon Pepper Roast Salmon with Lemon Ricotta Ravioli in Caper Sauce 😋

Boy, that sounds FANCY . . . truth is, it's just a spice grinder, premade ravioli & an easy butter, lemon zest, lemon juice, capers & parmesan sauce. Everything preps & cooks while the salmon, which I eat 2-3X a week, is in the oven. Twenty minutes, tops.

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~Boar
 
Made this as an afternoon snack:
I added 1Tbsp. Chopped garlic and some diced Dynamite Green Chiles.

Cheesy Skillet Mexican Street Corn Dip

This Cheesy Skillet Mexican Street Corn Dip is the ultimate dip! Made in just ONE skillet, it’s an easy, cheesy and flavorful appetizer that will have folks coming back for more and more! One thing
ourbalancedbowl.com ourbalancedbowl.com

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It's been hot and humid this week, and Mrs_Nihon works outside at a plant nursery, so when she got home last night I had prepared shrimp ceviche tacos and a watermelon salad, with arugula, toasted pine nuts and goat cheese. This is the first time I've made a ceviche and I was really surprised how much the shrimp cooked in the lime juice. They turned pink, not quite as much if I had cooked them conventionally, but they were obviously chemically cooked.
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Nihon_Ni said:
It's been hot and humid this week, and Mrs_Nihon works outside at a plant nursery, so when she got home last night I had prepared shrimp ceviche tacos and a watermelon salad, with arugula, toasted pine nuts and goat cheese. This is the first time I've made a ceviche and I was really surprised how much the shrimp cooked in the lime juice. They turned pink, not quite as much if I had cooked them conventionally, but they were obviously chemically cooked.
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Damn Rob!

She is lucky to have you!
 
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