I tried the 1st one with just peach yogurt however, the wife said it was too sweet w/o any hot/spiciness.

So, I mixed the yogurt with some red peppers and hot chili sauce.

A friend works for a food broker, she recently received a 10 lb bag of red lentils and gave me some.

Found this recipe online...it is excellent!

Lentils (Dal):

1 cup masoor dal red lentils, picked through for stones
2 cups water
1 onion, diced
4 cloves garlic, thinly sliced
1 (1/2-inch) piece ginger, peeled and minced
2 medium tomatoes, diced
1 serrano chile, sliced in 1/2, optional

Tempering oil (bagaar):

1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
Generous 1/2 teaspoon turmeric powder
1/2 teaspoon paprika or bafaat powder
1 tablespoon vegetable oil
Handful chopped fresh cilantro leaves

Directions

Put the lentils in a strainer and rinse them under running water. Add
them to a bowl, cover with water and let soak for 30 minutes. Drain
and set aside.

In a medium saucepan, combine 2 cups of water, the onions, garlic,
ginger, tomatoes, chile, if using, and the lentils. Bring to a boil
over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT
YET; it will toughen the lentils, thereby lengthening their cooking
time. Lower the heat, cover the pot with a lid and gently simmer until
the lentils are tender, almost translucent, and almost falling apart,
about 30 to 40 minutes.

Whisk the lentils, releasing its natural starch, and mash some them so
the mixture becomes thick. Add salt, to taste.

Tempering oil (bagaar):

In a small bowl, combine the cumin and mustard seeds. In another
bowl, combine the spice powders.

In a small skillet, over a medium-high flame, warm 1 tablespoon
vegetable oil. Once the oil is shimmering, add seeds and immediately
cover so you don't get covered in spluttering oil! Add the
spices. They should sizzle and bubble a little - that's the blooming
and it's exactly what you want. Don't let them burn. The mixture
should bloom for about 30 seconds, no more.

Pour the oil mixture into the lentils, standing back so you don't get
hurt when the mixture splutters again. Stir to combine. Transfer the
lentils to a serving dish and garnish with cilantro.

Can add splash of fresh lemon juice before serving.


I did add the fresh lemon juice and extra cilantro...because that's how I roll. :D Also I substituted a jalapeno since I didn't have a serrano.

Seared scallops w/greek salad...

Olive oil will burn..:o

Stobey's large dumpling
 

six weeks late...
but they are called Serviettenknödel here. Maybe that helps with the search.


this is a german recipe, if it is what you were looking for I can translate it

http://www.marions-kochbuch.de/rezept/1430.htm

Nice sear on those scallops!!!!! Next time use canola oil it has a higher smoke point than olive oil and is tasteless (neutral oil).

(I like doing scallops with a citrus beurre blanc......)

I remember you saying that now in a previous post.:o

I had to google that since, I am a rookie however, I'll try and attempt the concoction you've mentioned in a couple of days.:munchin

Basic Beurre Blanc brought to you by the CIA....... This guy knows his stuff, watch and learn.

Basic Beurre Blanc recipe from the World's Premier Culinary College

http://www.youtube.com/watch?v=F-UmMgtS65E

Brazilian Picanha!
 

Brazilian friends put me onto this. Picanha is the "rump cap" or "top sirloin cap"( North American butchers will cut it for you if you go early, make sure they don't trim away the fat)

Guy- If you have a Chinese market nearby, try to find some kungpao sauce for the scallops... Stir-fry them and serve with rice. You can add onion, water chestnuts, celery and carrots if you like...

This made my mouth water!
 

1st shipment of salmon arrives. Nice plane too, it is a 73Salmon :D

Really enjoy salmon especially sockeye, any good recipes ?
http://finance.yahoo.com/photos/the-...594-slideshow/

Salmon down here in the lower 48
 

Unfortunately I am only familiar with the taste of Sockeye, it would be nice to get out on the Copper River someday. I did get a chance to go where Kings and Silvers come to our lower 48, beautiful country on the edge of the world it seems. A place where high tide cards are critical...the drift logs will kill you. You will find swamps on hills sides created by Roosevelt Elk, cougar warning signs and if you see the sun...your lucky. Bring your serious rain gear in the fall but what a place. Spent 2 weeks out that way in the fall for about 7 years and eventually caught a glimpse into the native fishing practices as the salmon return.

Here is some advice from an old German Mason that over the years built many of the smokers. He looked for 12-15lb males ( no row, and similar sizes ) for smoking, first use brine and of course alder wood smoke.

As for how I try to cook salmon if not raw, Salt, Pepper, maybe dill, some butter, and lemon.

Just by coincidence Cantrell's and Black Trumpets taste well with fire grilled ( bring your own dry wood) salmon. :D

One of the river sources looks like this:
http://www.nps.gov/olym/planyourvisi...ng-the-hoh.htm

I did a couple of racks of ribs in the smoker yesterday. I have always used red oak for smoke but lately I have been using pecan. I am very pleased with the results. Pecan gives off a deep, earthy, rich smoke, not as harsh as hickory and really gives the meat a nice flavor.

R&R Tonight
 

Speaking of Ribs, did some myself today used apple and cherry for the smoke these were pretty meaty 4.5 #s per rack, they had left a lot of the loin attached. I trimmed it off and smoked the pieces on the side.

Attachment 28101

Fettuccine Alfredo with, first ever, home grown artichokes and Weber Gas Grill baked chicken.

ETA: Stymie and the artichoke!

Pat

Your artichoke plant is beautiful!

Have you ever stuffed and baked them?