LEGEND Food Porn

[Selassie I]

Looks amazing!!
Do you add fennel?

Fennel is a must! I add some celery too. All fresh of course. It goes so well with seafood.

I pretend I'm an old Italian grandmother making Sunday "gravy" with the base sauce. The best peeled Italian tomatoes too. I also have an indoor hydroponic herb and veggie unit that provided some of the ingredients.... basil and Italian parsley for sure. I also plucked some cherry peppers and a few cayenne peppers that were ripe too. You cannot rush that blending process with the sauce.... and I weirdly enjoy letting it all come together because I have experienced the difference. I'm not Italian, but I had some Italian great aunts who grew up in Italy and their food proved to me that they were beyond experts in making heavenly tasting food. They were like mad scientists in the kitchen and they were always in the kitchen even if it wasn't their kitchen.

 

[RamFan503]

I made Cioppino for our Easter feast yesterday. It should be illegal.

I added the following seafood ingredients...
Clams, shrimp, lobster tails, crab, and grouper.
I partially grill the lobster and grouper prior to adding it into the pot. The grouper filets were very thick. Grilling these 2 gives them a nice char and it allows the fish to hold it's form after going in the soup mix.

I added something for the first time that actually will become mandatory now. I grilled some spicy homemade Italian sausage from our local deli. After grilling, I sliced em in half and added them into the sauce before going to work on the seafood.

The mix takes a lot of prep. The whole process takes hours... at least for me, but it's worth it. I make my own seafood stock with shrimp heads and some fish that adds time too.

I make a giant cauldron to make sure there are some leftovers. It’s just heaven all by itself, but you have to toast up some sourdough bread with butter, salt, and pepper. Dunking that into the mixture is better than dessert. Bowls come back completely empty and clean.

View attachment 70663

Want.

 

[fearsomefour]

I made Cioppino for our Easter feast yesterday. It should be illegal.

I added the following seafood ingredients...
Clams, shrimp, lobster tails, crab, and grouper.
I partially grill the lobster and grouper prior to adding it into the pot. The grouper filets were very thick. Grilling these 2 gives them a nice char and it allows the fish to hold it's form after going in the soup mix.

I added something for the first time that actually will become mandatory now. I grilled some spicy homemade Italian sausage from our local deli. After grilling, I sliced em in half and added them into the sauce before going to work on the seafood.

The mix takes a lot of prep. The whole process takes hours... at least for me, but it's worth it. I make my own seafood stock with shrimp heads and some fish that adds time too.

I make a giant cauldron to make sure there are some leftovers. It’s just heaven all by itself, but you have to toast up some sourdough bread with butter, salt, and pepper. Dunking that into the mixture is better than dessert. Bowls come back completely empty and clean.

View attachment 70663

Looks amazing.

 

[fearsomefour]

I'd like to cook this for Easter dinner tomorrow. Slow cooker short ribs with red wine gravy and mashed potatoes and maybe asparagus. I don't eat a lot of red meat but this recipe made my mouth water.


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View attachment 70645

Savory.....looks great.

 

[RAMSinLA]

Savory.....looks great.

It was good. We don't eat beef very often but I will do this again next Easter. Tonight we made Tacos with the leftovers.

 

[fearsomefour]

I tried to make a simple dish tonight....
chicken breast, two russet potatoes, one red onion all shaved with a peeler. Add shredded mozzarella cheese and an egg. Season to taste, cook etc. Like a potato pancake sort of.
The potatoes I bought tonight were partly bad inside, the chicken had freezer burn then my hand slipped on the frozen chicken and my index finger got jammed into the peeler and got caught between the blades of the peeler.....they all cant be winners I guess!!

 

[fearsomefour]

It was good. We don't eat beef very often but I will do this again next Easter. Tonight we made Tacos with the leftovers.

Im gonna make that this coming weekend I think.

 

[dieterbrock]

Fennel is a must! I add some celery too. All fresh of course. It goes so well with seafood.

I pretend I'm an old Italian grandmother making Sunday "gravy" with the base sauce. The best peeled Italian tomatoes too. I also have an indoor hydroponic herb and veggie unit that provided some of the ingredients.... basil and Italian parsley for sure. I also plucked some cherry peppers and a few cayenne peppers that were ripe too. You cannot rush that blending process with the sauce.... and I weirdly enjoy letting it all come together because I have experienced the difference. I'm not Italian, but I had some Italian great aunts who grew up in Italy and their food proved to me that they were beyond experts in making heavenly tasting food. They were like mad scientists in the kitchen and they were always in the kitchen even if it wasn't their kitchen.

I like to grill the fennel and add late to the "gravy"
I literally laughed out loud with the "Italian Grandmother" line, I say all the time I must have been an IG in another life. We have several family events during the year which outside of bringing ice, I am insulted if anyone brings something for the table and I can eat a thing until everyone is served, and overserved before I make a plate and eat in the corner of the kitchen haha

 

[Selassie I]

I like to grill the fennel and add late to the "gravy"
I literally laughed out loud with the "Italian Grandmother" line, I say all the time I must have been an IG in another life. We have several family events during the year which outside of bringing ice, I am insulted if anyone brings something for the table and I can eat a thing until everyone is served, and overserved before I make a plate and eat in the corner of the kitchen haha

I do the same thing... I wait until everyone else is eating before I even think about making a plate for myself. I'm totally with you on observing too lol. I'll eat off to the side, start eating after everyone is mainly done, or eat much later after everyone has gone.

My Italian great aunts Thomasena and Loretta would come stay with my grandparents during the holidays and full on take over their kitchen. They made everything from scratch including their own pasta. The kitchen became like a giant factory with those 2 basically cooking in there all freaking day long and at night. You gained a few pounds just by breathing in all the wonderful smells.