Lin gets all the credit in the world! Tonight she came up with:

Build-your-own tacos:
* Mango seared tuna
* Cabbage salad with jalapeños
* Pineapple salsa
* Avocado slices

Quinoa pilaf with scallions and jalapeños

Soft tortillas with flax seeds


Dessert was amazing: Lin poached pineapple spears in white wine with vanilla
and sugar. After the pineapple was cooked through, it was caramelized under
the broiler. Meanwhile, the poaching liquid was boiled down to a caramel.
The pineapple and caramel were paired with a scoop of vanilla ice cream.
Yowza!

Bob

On Oct 31, 8:49*pm, "Bob Terwilliger" >
wrote:
> Lin gets all the credit in the world! Tonight she came up with:
>
> Build-your-own tacos:
> * Mango seared tuna
> * Cabbage salad with jalapeños
> * Pineapple salsa
> * Avocado slices
>
> Quinoa pilaf with scallions and jalapeños
>
> Soft tortillas with flax seeds
>
> Dessert was amazing: Lin poached pineapple spears in white wine with vanilla
> and sugar. After the pineapple was cooked through, it was caramelized under
> the broiler. Meanwhile, the poaching liquid was boiled down to a caramel.
> The pineapple and caramel were paired with a scoop of vanilla ice cream.
> Yowza!
>
> Bob

Is this standard Monday night fare? Prep time?

I made a very plebeian chicken pot pie - used mashed spuds rather
than the puffpaste topper.

Kalmia wrote:
> On Oct 31, 8:49 pm, "Bob Terwilliger" >
> wrote:
>> Lin gets all the credit in the world! Tonight she came up with:
>>
>> Build-your-own tacos:
>> * Mango seared tuna
>> * Cabbage salad with jalapeños
>> * Pineapple salsa
>> * Avocado slices
>>
>> Quinoa pilaf with scallions and jalapeños
>>
>> Soft tortillas with flax seeds
>>
>> Dessert was amazing: Lin poached pineapple spears in white wine with vanilla
>> and sugar. After the pineapple was cooked through, it was caramelized under
>> the broiler. Meanwhile, the poaching liquid was boiled down to a caramel.
>> The pineapple and caramel were paired with a scoop of vanilla ice cream.
>> Yowza!
>>
>> Bob
>
> Is this standard Monday night fare? Prep time?
>
> I made a very plebeian chicken pot pie - used mashed spuds rather
> than the puffpaste topper.

Our dinner tonight was that Rick Bayless recipe for Roasted Butternut
Squash soup that Bob T. posted, along with Bacon/Lettuce/Tomato/Red
Onion wraps using this incredible Old Cape Cod brand Chipotle Ranch
dressing spread on the wrap. A very enjoyable Halloween meal. I also
made homemade gingersnaps with a pumpkin dip but we were too full to eat
any!

Kalmia wrote:

>> Lin gets all the credit in the world! Tonight she came up with:
>>
>> Build-your-own tacos:
>> * Mango seared tuna
>> * Cabbage salad with jalapeños
>> * Pineapple salsa
>> * Avocado slices
>>
>> Quinoa pilaf with scallions and jalapeños
>>
>> Soft tortillas with flax seeds
>>
>> Dessert was amazing: Lin poached pineapple spears in white wine with
>> vanilla and sugar. After the pineapple was cooked through, it was
>> caramelized under the broiler. Meanwhile, the poaching liquid was boiled
>> down to a caramel. The pineapple and caramel were paired with a scoop of
>> vanilla ice cream. Yowza!
>
> Is this standard Monday night fare? Prep time?

Normally I don't have to work on Monday nights, so this was an
out-of-the-ordinary Monday night anyway. Prep time for the dessert was
probably an hour and a half; the poaching and reducing were fairly lengthy
processes. The rest of dinner took 45 minutes to an hour to prepare. And I
forgot to mention, SHE ALSO MADE PUMPKIN BREAD! (which is yummy and made the
house smell WONDERFUL!)

Bob, with an awesome wife

On Mon, 31 Oct 2011 17:49:56 -0700, "Bob Terwilliger"
> wrote:

> Lin gets all the credit in the world! Tonight she came up with:
>
> Build-your-own tacos:
> * Mango seared tuna
> * Cabbage salad with jalapeños
> * Pineapple salsa
> * Avocado slices
>
> Quinoa pilaf with scallions and jalapeños
>
> Soft tortillas with flax seeds
>
>
> Dessert was amazing: Lin poached pineapple spears in white wine with vanilla
> and sugar. After the pineapple was cooked through, it was caramelized under
> the broiler. Meanwhile, the poaching liquid was boiled down to a caramel.
> The pineapple and caramel were paired with a scoop of vanilla ice cream.
> Yowza!
>
YUM! I need to make fish tacos soon.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Mon, 31 Oct 2011 17:49:56 -0700, "Bob Terwilliger"
> wrote:

>Dessert was amazing: Lin poached pineapple spears in white wine with vanilla
>and sugar. After the pineapple was cooked through, it was caramelized under
>the broiler. Meanwhile, the poaching liquid was boiled down to a caramel.
>The pineapple and caramel were paired with a scoop of vanilla ice cream.

The meal sounds really good, but why would you want to cook the pineapple before
running it under the broiler? I grill or broil half-inch thick pineapple slices
all the time, and find that's all the cooking they need (or can stand without
getting mushy).

What was the resultant texture like?

-- Larry

Larry wrote:

>> Dessert was amazing: Lin poached pineapple spears in white wine with
>> vanilla and sugar. After the pineapple was cooked through, it was
>> caramelized under the broiler. Meanwhile, the poaching liquid was boiled
>> down to a caramel. The pineapple and caramel were paired with a scoop of
>> vanilla ice cream.
>
> The meal sounds really good, but why would you want to cook the pineapple
> before running it under the broiler? I grill or broil half-inch thick
> pineapple slices all the time, and find that's all the cooking they need
> (or can stand without getting mushy).

The purpose of the poaching was twofold: (1) To get the vanilla-wine flavor
into the pineapple while partially cooking the pineapple, and (2) to get the
pineapple flavor into the poaching liquid so that the final syrup would have
a fuller flavor and a bit more sugar to be caramelized.


> What was the resultant texture like?

Chewy outside, soft and juicy inside. We had a dessert of slow-roasted
pineapple in January this year, and *loved* the texture and flavor that the
pineapple took on being cooked that way. This treatment just took it one
step further.

I've grilled pineapple frequently for salsa, so I know what that's like. It
wasn't quite what Lin wanted to make tonight.

Bob

"Bob Terwilliger" > wrote in message
b.com...
> Lin gets all the credit in the world! Tonight she came up with:
>
> Build-your-own tacos:
> * Mango seared tuna
> * Cabbage salad with jalapeños
> * Pineapple salsa
> * Avocado slices
>
> Quinoa pilaf with scallions and jalapeños
>
> Soft tortillas with flax seeds
>
>
> Dessert was amazing: Lin poached pineapple spears in white wine with
> vanilla and sugar. After the pineapple was cooked through, it was
> caramelized under the broiler. Meanwhile, the poaching liquid was boiled
> down to a caramel. The pineapple and caramel were paired with a scoop of
> vanilla ice cream. Yowza!


Who was the guest of honor?

Paul

Paul wrote:

>> Lin gets all the credit in the world! Tonight she came up with:
>>
>> Build-your-own tacos:
>> * Mango seared tuna
>> * Cabbage salad with jalapeños
>> * Pineapple salsa
>> * Avocado slices
>>
>> Quinoa pilaf with scallions and jalapeños
>>
>> Soft tortillas with flax seeds
>>
>>
>> Dessert was amazing: Lin poached pineapple spears in white wine with
>> vanilla and sugar. After the pineapple was cooked through, it was
>> caramelized under the broiler. Meanwhile, the poaching liquid was boiled
>> down to a caramel. The pineapple and caramel were paired with a scoop of
>> vanilla ice cream. Yowza!
>
>
> Who was the guest of honor?

I guess that would be me. :-)

Bob

On Mon, 31 Oct 2011 23:44:06 -0700, "Bob Terwilliger"
> wrote:

> Paul wrote:
>
> >> Lin gets all the credit in the world! Tonight she came up with:
> >>
> >> Build-your-own tacos:
> >> * Mango seared tuna
> >> * Cabbage salad with jalapeños
> >> * Pineapple salsa
> >> * Avocado slices
> >>
> >> Quinoa pilaf with scallions and jalapeños
> >>
> >> Soft tortillas with flax seeds
> >>
> >>
> >> Dessert was amazing: Lin poached pineapple spears in white wine with
> >> vanilla and sugar. After the pineapple was cooked through, it was
> >> caramelized under the broiler. Meanwhile, the poaching liquid was boiled
> >> down to a caramel. The pineapple and caramel were paired with a scoop of
> >> vanilla ice cream. Yowza!
> >
> >
> > Who was the guest of honor?
>
> I guess that would be me. :-)
>
> Bob
>
I want to know more about that fish! Did she put the mango on it
before or after she cooked it? Was it really mango seared tuna or was
it seared tuna with mango? What about those tortillas? Homemade with
flax seeds in the dough?

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Mon, 31 Oct 2011 23:44:06 -0700, "Bob Terwilliger"
> > wrote:
>
>> Paul wrote:
>>
>> >> Lin gets all the credit in the world! Tonight she came up with:
>> >>
>> >> Build-your-own tacos:
>> >> * Mango seared tuna
>> >> * Cabbage salad with jalapeños
>> >> * Pineapple salsa
>> >> * Avocado slices
>> >>
>> >> Quinoa pilaf with scallions and jalapeños
>> >>
>> >> Soft tortillas with flax seeds
>> >>
>> >>
>> >> Dessert was amazing: Lin poached pineapple spears in white wine with
>> >> vanilla and sugar. After the pineapple was cooked through, it was
>> >> caramelized under the broiler. Meanwhile, the poaching liquid was
>> >> boiled
>> >> down to a caramel. The pineapple and caramel were paired with a scoop
>> >> of
>> >> vanilla ice cream. Yowza!
>> >
>> >
>> > Who was the guest of honor?
>>
>> I guess that would be me. :-)
>>
>> Bob
>>
> I want to know more about that fish! Did she put the mango on it
> before or after she cooked it? Was it really mango seared tuna or was
> it seared tuna with mango? What about those tortillas? Homemade with
> flax seeds in the dough?
>

And was the masa stone ground by hand.

Paul