Pumpkin-seed bread (from our farmers' market)
Pan-seared grouper with chunky persimmon sambal
Sweet potatoes with lime, cinnamon, and butter
Black beans with chipotles
Tossed salad with tequila/preserved-lemon vinaigrette
Parsnip cake (Lin's contribution, following a recipe from Michel Richard)

Bob

On 11/15/2010 6:28 AM, Bob Terwilliger wrote:
> Pumpkin-seed bread (from our farmers' market)
> Pan-seared grouper with chunky persimmon sambal
> Sweet potatoes with lime, cinnamon, and butter
> Black beans with chipotles
> Tossed salad with tequila/preserved-lemon vinaigrette
> Parsnip cake (Lin's contribution, following a recipe from Michel Richard)
>
> Bob

That sounds very good!

--
Currently reading: the thirteenth tale by Diane Setterfield

On Mon, 15 Nov 2010 03:28:37 -0800, "Bob Terwilliger"
> wrote:

> Pumpkin-seed bread (from our farmers' market)
> Pan-seared grouper with chunky persimmon sambal

You made me look up persimmon sambal. Did you make it yourself or did
you use a commercial product? Either way, I think I'd like it. Did
it work with grouper or would you use something else next time?

> Sweet potatoes with lime, cinnamon, and butter

Sounds yummy!

> Black beans with chipotles

Black beans (yum), chipotle (no need to repeat my opinion)

> Tossed salad with tequila/preserved-lemon vinaigrette

Interesting combination.

> Parsnip cake (Lin's contribution, following a recipe from Michel Richard)

Using parsnip in a cake is a new concept for me. I'd like to try a
piece. Not sure I'd want to eat an entire parsnip cake, but I'd like
to taste it - that's for sure. Turned out that Google had all kinds
of recipes for parsnip cake. This one looked interesting -

http://www.epicurious.com/recipes/fo...rosting-234161


Parsnip Spice Cake with Ginger Cream Cheese Frosting
by Jill Silverman Hough
Bon Appétit | March 2006

Makes 12 to 16 servings

Ingredients

1 1/2 cups all purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup canola oil or vegetable oil
1/2 cup whole milk
1 1/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
1/2 cup walnuts, toasted, chopped


4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated peeled fresh ginger
3 cups (about 12 ounces) powdered sugar

Directions

Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan.
Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4
teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to
combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl
to combine. Pour egg mixture over dry ingredients; stir until just
combined. Stir in parsnips and walnuts. Transfer batter to prepared
pan. Bake until tester inserted into center comes out clean, about 25
minutes. Cool cake completely in pan on rack.

Beat cream cheese and butter in large bowl until smooth. Beat in fresh
ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla.
Gradually add powdered sugar and beat until frosting is smooth. Spread
over cake. (Can be prepared 1 day ahead. Cover and chill.)



--

Never trust a dog to watch your food.

On Mon, 15 Nov 2010 03:28:37 -0800, Bob Terwilliger wrote:

> Pumpkin-seed bread (from our farmers' market)
> Pan-seared grouper with chunky persimmon sambal
> Sweet potatoes with lime, cinnamon, and butter
> Black beans with chipotles
> Tossed salad with tequila/preserved-lemon vinaigrette
> Parsnip cake (Lin's contribution, following a recipe from Michel Richard)

And a 24oz USDA Prime Bone-In Ribeye from the large end, grilled
over mesquite until medium rare.

sw

On 11/15/2010 11:35 AM, Sqwertz wrote:
> On Mon, 15 Nov 2010 03:28:37 -0800, Bob Terwilliger wrote:
>
>> Pumpkin-seed bread (from our farmers' market)
>> Pan-seared grouper with chunky persimmon sambal
>> Sweet potatoes with lime, cinnamon, and butter
>> Black beans with chipotles
>> Tossed salad with tequila/preserved-lemon vinaigrette
>> Parsnip cake (Lin's contribution, following a recipe from Michel Richard)
>
> And a 24oz USDA Prime Bone-In Ribeye from the large end, grilled
> over mesquite until medium rare.
>
> sw

Yum! I bought the country style ribs to maKe that cuban porK recipe,
but in the end just marinated and grilled them, served with spanish rice
and blacK beans.

--
Currently reading: the thirteenth tale by Diane Setterfield

On Mon, 15 Nov 2010 11:36:37 -0500, ravenlynne
> wrote:

> Yum! I bought the country style ribs to maKe that cuban porK recipe,
> but in the end just marinated and grilled them, served with spanish rice
> and blacK beans.

I didn't cook last night. Went over to son's house where he barbecued
oysters and strips of beef marinaded bulgogi sauce that we wrapped in
leaves of romaine with an assortment of kimchi. Dessert was a gluten
free orange cake.

--

Never trust a dog to watch your food.

On Mon, 15 Nov 2010 11:36:37 -0500, ravenlynne wrote:

> On 11/15/2010 11:35 AM, Sqwertz wrote:
>> On Mon, 15 Nov 2010 03:28:37 -0800, Bob Terwilliger wrote:
>>
>>> Pumpkin-seed bread (from our farmers' market)
>>> Pan-seared grouper with chunky persimmon sambal
>>> Sweet potatoes with lime, cinnamon, and butter
>>> Black beans with chipotles
>>> Tossed salad with tequila/preserved-lemon vinaigrette
>>> Parsnip cake (Lin's contribution, following a recipe from Michel Richard)
>>
>> And a 24oz USDA Prime Bone-In Ribeye from the large end, grilled
>> over mesquite until medium rare.
>>
>> sw
>
> Yum! I bought the country style ribs to maKe that cuban porK recipe,
> but in the end just marinated and grilled them, served with spanish rice
> and blacK beans.

You don't want to simmer them in water anyway. Grilling was the
way to go, IMO.

Anyway - yes the steak does sound good now that I mentioned it.
But I was poking fun at Bob for not having any meat on the menu for
tonight. Not that there's anything WRONG with that...

-w

On 11/15/2010 1:16 PM, Sqwertz wrote:
> On Mon, 15 Nov 2010 11:36:37 -0500, ravenlynne wrote:
>
>> On 11/15/2010 11:35 AM, Sqwertz wrote:
>>> On Mon, 15 Nov 2010 03:28:37 -0800, Bob Terwilliger wrote:
>>>
>>>> Pumpkin-seed bread (from our farmers' market)
>>>> Pan-seared grouper with chunky persimmon sambal
>>>> Sweet potatoes with lime, cinnamon, and butter
>>>> Black beans with chipotles
>>>> Tossed salad with tequila/preserved-lemon vinaigrette
>>>> Parsnip cake (Lin's contribution, following a recipe from Michel Richard)
>>>
>>> And a 24oz USDA Prime Bone-In Ribeye from the large end, grilled
>>> over mesquite until medium rare.
>>>
>>> sw
>>
>> Yum! I bought the country style ribs to maKe that cuban porK recipe,
>> but in the end just marinated and grilled them, served with spanish rice
>> and blacK beans.
>
> You don't want to simmer them in water anyway. Grilling was the
> way to go, IMO.
>
> Anyway - yes the steak does sound good now that I mentioned it.
> But I was poking fun at Bob for not having any meat on the menu for
> tonight. Not that there's anything WRONG with that...
>
> -w

Grouper counts as meat...;-)

--
Currently reading: the thirteenth tale by Diane Setterfield

On Mon, 15 Nov 2010 13:18:40 -0500, ravenlynne wrote:

> On 11/15/2010 1:16 PM, Sqwertz wrote:
>
>> Anyway - yes the steak does sound good now that I mentioned it.
>> But I was poking fun at Bob for not having any meat on the menu for
>> tonight. Not that there's anything WRONG with that...
>
> Grouper counts as meat...;-)

Ooops. Somehow I missed that sissy fish!

-sw <ducking>

On Mon, 15 Nov 2010 12:37:05 -0600, Sqwertz >
wrote:

>On Mon, 15 Nov 2010 13:18:40 -0500, ravenlynne wrote:
>
>> On 11/15/2010 1:16 PM, Sqwertz wrote:
>>
>>> Anyway - yes the steak does sound good now that I mentioned it.
>>> But I was poking fun at Bob for not having any meat on the menu for
>>> tonight. Not that there's anything WRONG with that...
>>
>> Grouper counts as meat...;-)
>
>Ooops. Somehow I missed that sissy fish!

A giant grouper can suck in a tiny dwarf like a worm.
http://en.wikipedia.org/wiki/Giant_grouper

Here's a recipe that might help you:
http://www.soshiok.com/article/13343

sf wrote:

>> Pan-seared grouper with chunky persimmon sambal
>
> You made me look up persimmon sambal. Did you make it yourself or did you
> use a commercial product? Either way, I think I'd like it. Did it work
> with grouper or would you use something else next time?

I followed the general formula for mango sambal, using persimmons instead of
mangos. The persimmons are a variety which is apparently unique to a grower
here; they're called "amagaki" persimmons. The sambal worked well with the
fish. Next time I'd probably do something different just for the sake of
variety; my main reason for doing as I did was to use up a persimmon.

Bob

On Mon, 15 Nov 2010 21:10:49 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> Pan-seared grouper with chunky persimmon sambal
> >
> > You made me look up persimmon sambal. Did you make it yourself or did you
> > use a commercial product? Either way, I think I'd like it. Did it work
> > with grouper or would you use something else next time?
>
> I followed the general formula for mango sambal, using persimmons instead of
> mangos. The persimmons are a variety which is apparently unique to a grower
> here; they're called "amagaki" persimmons. The sambal worked well with the
> fish. Next time I'd probably do something different just for the sake of
> variety; my main reason for doing as I did was to use up a persimmon.
>
Thanks, mango sambal sounds delicious to me as would peach.


--

Never trust a dog to watch your food.