Not very piratey fare, I’m afraid.
Pan seared scallops in basil and garlic with steamed cut green beans and parmasean, rice, and honeydew salad with poppy seed dressing.
I had turkey and provolone on wheat (with yellow mustard because the cafeteria ignores my pleas for brown mustard). It was less than spectacular. I mean, I love turkey and all, but damn. 
Lasagna, a steamin’ mug o’ fresh hot cocoa, and now I’m aimin’ fer de grog fer a bit o’ the ol’ dessert, Oi is.
Dammit, the grocery store had sea scallops on sale last weekend and I didn’t pick any up.
Tonight – Thai beef with basil (with Amazon red hot sauce – the daughter doesn’t like hot food these days), jasmine rice, and Saranac pale ale.
It’s made with beef stock. Yippee.
(But I did add some homemade croutons and cheese.)
Here’s what sounds like a tasty recipe…Go to Oprah.com and type this in the search ‘vodka cream pasta’ —you’ll get this recipe from Rachel Ray who was just on O the other day…I think she called it ‘you won’t be single for long vodka cream pasta…’ I don’t know about that but it sounded pretty good.
As far as the dish above, I always think other people’s plates of food look sick… Good combo though; I might use brown rice and cauliflower/broccoli for the veggies instead and maybe get some pan fried mushrooms in there.
I ate my son’s leftover lo-mein from the other day. Chicken, shrimp, scallops, Yummy!
M 
Mmmm…
We went to the county fair and I had a caramel apple and a wonderfully greasy polish sausage with loads of onions and spicy mustard.
I polished it off with an elephant ear slathered in cherry topping.
Then I road the Scrambler with my granddaughter. Do not try this at home.
Meow Mix probably would have sat better.
We had caulflower a couple of days ago, and a big mess of crimini mushrooms in a roast I made sunday…I try to keep good variety in the side dishes. Plus, with all of the savory dishes, I thought the crisp coolness of a honeydew would add a nice contrast.
that looks great. Never tried scallops but I did notice them in the supermarket fish counter the other day so maybe sometime soon I’ll give them a go.
I’m going to pretend I saw this thread yesterday and tell you what I had for dinner on Monday night (last night I had quick and easy pasta and sauce).
Trout with crushed coriander, pepper and chilli wrapped in parma ham (pan fried so it went crispy) served with wilted spinach and a balsamic sauce and boiled new potatoes.
The trout was kind of an experiment based on 2 fish recipes (cod wrapped in parma ham roasted with vine tomatoes, tuna steak with crushed coriander and pepper) I’d tried recently. While delicious, I think in future I’m either going to do one or the other as the crushed spices inside the ham gave it kind of a gritty texture that I’d prefer it not to have.
I had fish wrapped in ham for the first time a few months ago…I was trying to think of something new and crazy to do as a fish dish (mahi mahi, I think), and I decided to spice it up and wrap it in prosciutto (which wikipedia tells me is the same thing as parma ham)…it was a lot better than I expected it to be!
Wikipedia is correct. It’s a great, easy way of doing something slightly different with fish. It keeps the juices in so stops the fish drying out and also adds some extra flavour to fish which can sometimes taste a little bland. I love it.
Congratulations guys!!! A new food combination that had never occured to me. I hate to go all Martha Stewart, but any recipes you can point to that you’ve tried and they worked out.
In the mean time, dinner tonight will be a soft pretzel on the train, followed by whistle class.
Orange roughy saltimbocca?
Man I wish we had soft pretzels here. I loved them when I visited San Francisco.
As for recipes, do you want fish + prosciutto recipes or just recipes in general?
That trout dish I mentioned earlier was as simple as it sounds. I crushed some coriander seeds, pepper and chilli in a spice mill then sprinkled it over the trout fillet. I wrapped the fillet in 3 bits of ham and then fried it for about 3-4 minutes on each side.
The cod one was much the same. Take 2 cod fillets, brush with olive oil and then lay them on top of each other thick end over thin. Bursh with more oil then season and wrap in as much ham as is required. Tie it off with string then place on a baking tray with a load of vine tomatoes. Drizzle some oil over the tomatoes and ham to stop them drying out and then place in an oven pre-heated to 220 C / Gas mark 7 (I feel like I’m on blue peter now. Only UK readers will get that) and roast for 35 minutes or until tomatoes are lightly coloured and the fish is cooked. Serve and pour the cooking juices on top.
If you want other recipes I’ve got a great one for stuffed mushrooms.
Thanks for the ideas. I’ll give it a try. As for the stuffed mushrooms, my wife loves them, but I try to avoid ingesting fungus. Better it should stay in the ground where it belongs.
A strange theory. Does that mean you don’t eat carrots, potatoes or turnips? They’re taken from the ground as well.
If anyone else is interested here’s there recipe (credit to the wonderful Nick Nairn for the original. This is a vegetarian variation on it which I prefer. You can replace the peppers for bacon for a meaty version):
Serves 4
Preheat the oven to 230 C
Take 8 large open cup mushrooms, remove the stalks and chop them roughly. Fry them in some olive oil along with some chopped red pepper, chopped onion, 2 crushed garlic cloves (or more if you like garlic) and some butter. Cook for about 7 minutes until softened then season, add some chopped parsley and 100g white breadcrumbs. Mix well.
Oil a baking tray and put the cups on it rounded side down. Cover them with olive oil, season well and add some squeezed lemon juice. Add the filling and drizzle with more olive oil to keep them moist. Bake for 12-15 minutes.
I like to serve this with thick, crusty white toast. Take some unsliced fresh farmhouse bread. Cut some thick slices, cover with olive oil, season and then stick them under the grill until toasted. take them out and place 1 or 2 mushrooms on the toast (depending on size) and serve.
This tastes fantastic and it’s great for impressing vegetarian girlfriends 
I just got back from Whole Foods Market and I picked up:
2 Limes
Bunch of Bananas
Mango
Papaya
Pomegranate
2 White Peaches
Nectarine
Plum
2 Kiwis
2 Cups of Vanilla Yogurt
and I prepared everything and put it in my blender. I’m just waiting for my roommate to wake up from his nap before I turn the blender on and drink this bad boy.
I’m also going to a new place tonight that is supposed to have good wings. I love wings.
Looks and sounds great. Last night we went out with old friends to a well-kept secret little Greek place in Long Island City/Astoria; keep in mind Greek is not my favorite and I’ve become more loving of my wife’s cooking lately - delicious and without pretentious service, nasty wait staff habits re cleanliness and the inevitable indigestion associated of late with eating out. She thinks I’ve become a bit curmudgeonly.
Well last night was devine; wonderful friendly neighborhood place and at the suggestion of the waiter ordered a mass of appetizers - farmers salad, something like but better than broccoli raab, shrimps with feta and tomatoes, a cheese in oils and spices that was the most incredible and unique blend of spices I’ve ever had, sardines, sausage orange and on and on. Even stuff that doesn’t sound so good tasted incredible and unique - very down home Greek unlike other greek places I’ve been. And the best part - not a hint of indigestion afterwards!
Uh yeah, I love food…as my daughter says, that’s why I work out.
Philo