2-Cage-free Farm Eggs
4 oz. Sweet Peppers
½ lb. Yukon Gold Potato’s
2 oz. Roasted Piquillo Peppers
2 Tbs. Tomato Paste
2-Tbs. Sherry Vinegar
Mise en place
Medium slice the potatoes.
Fine slice the Squash.
Peel and fine slice the onion then break each slice into onion strings.
Cut off the sweet pepper stems remove the seeds and finely slice.
Roughly chop the Piquillo Peppers.
Peel and finely slice the Garlic.
Roughly chop the Parsley including the stems.
Heat 1 Tbs. Olive Oil in nonstick oven safe pan. If your pan is not oven safe you will have to finish the vegetables in a baking dish. Cook the Potato rounds for 9 minutes.
Add the Sweet Peppers, Squash, and Onions to the pan and for 4 minutes and stir often.
Add the Tomato Paste and stir constantly for 2 minutes.
Add the Piquillo Peppers, Vinegar, Garlic, and ¼ cup of water. Season with Salt and Pepper cook 2 minutes. Then turn off the stove.
If your pan is not oven save transfer the cooked vegetables to a baking dish. Make 2 wells in the vegetables then crack an egg into each well. Season with Salt and Pepper. Then bake for 5 minutes in a 450 degree oven and you will end up with this.
Toast the Baguette Rounds slices for 8 minutes in the 450 degree oven.
There is enough for two servings.
Mise en place
2 Catfish Fillets.
½ cup Jasmine Rice.
3 Carrots peel and slice into 1-inch pieces.
4 oz Sugar Snap Peas remove the string then cut into 1-inch pieces.
2 cloves peeled and finely sliced Garlic. To make peeling the Garlic simpler as a friend suggested, remove the root and the loose paper like skin then gently smash each clove with the side of your big knife then the last layer of skin will separate from the inner clove and you can throw that skin away. I slice the Garlic with a heavy Garlic press.
Remove pit and large dice the Plum.
½ bunch Garlic Chives cut into 1-inch pieces
2 Tbsp. Butter
1 Tbsp. Thick Soy Sauce
2 Tbsp. Mirin
In a small pot boil Rice 1 cup Water, Rice, and Salt (I use freshly ground Sea Salt.) After it starts to boil cover and reduce heat for 13 minutes fluff with a fork and put aside in a warm place
In a pan with olive oil Salt and Pepper the Carrots and cook for l to 2 minutes. Then add the Sugar Snap Peas and Garlic and cook for 30 seconds to 1 minute.
Add ¼ cup of Water and cook until Water has cooked away.
Turn off the heat and add half the Garlic Chives.
Mix the cooked Vegetables and 1-oz of Mirin into the rice and put aside in a warm place.
Cook the Catfish in a pan with a Tbsp. of hot Olive Oil. Approximately 3 minutes depending how thick your fillets are.
Prepare the sauce by adding the diced plumb cooking for 1-minute. Then add the Thick Soy Sauce and cook stirring constantly for 1-minute. Finally Add the Butter and cook for 30-seconds until the it has melted and is well combined. Turn off the heat and add the rest of the Chives and 1-Tbsp. of Mirin.
Plate your dish. There will be enough for two plates unless you are very hungry.
Wine Pairing: Cold Heaven Viognier, 2016
I’m trying to learn about wine and this Santa Inez Valley, California wine seem a good choice since it is floral and aromatic.
ENJOY WHAT YOU HAVE MADE !
I have added a page of my adapted kitchen for cooking from wheelchair for your convenience just click its link at the top of this page.
Mise en place
Boneless Skinless Chicken Breasts
Long Grain White Rice
Tomatillos medium dice
Fresh Corn cut off the cob
Scallions finely chopped
Cook rice then add raisins and one Tbls vinegar after the rice is cooked.
Make Tomatillo Salsa of diced tomatillo, sugar and one Tbls vinegar let marinate while you cook the rest of the meal.
Sear the chicken three minutes per side.
Combine corn, diced pepper, thinly slice squash, and scallions. Cook 3 minutes in the same pan you seared the chicken scraping up any fond.
Plate the dish with roughly cut chicken, rice and cooked vegetables and top chicken with tomatillo salsa.
Dog Buns split on top
Red Fresno Peppers (These are VERY spicy be careful.)
White Wine Vinegar
Creamy Mustard Sauce
Bake Sweet Potatoes 475 degrees 25 Minutes.
Peel then gently smash the Garlic.
Juice the Lemon.
Half then quarter the Cucumber.
Slice the Celery.
Cutoff the stem end of the pepper, remove the ribs and seeds. Wash the cutting board and your hands immediately after handling the pepper.
Combine and bring to a boil ¼ cup or water, sugar, garlic, dill, and salt. Then add the cucumber stir and turn off the heat. Leave it at least ten minutes. I just let it cool while I did everything else.
Rinse the Shrimp pat dry, salt, and pepper then cook with 2 teaspoons of olive oil for 3 minutes.
Toast the Hot Dog Buns.
Transfer the cooked Shrimp to a bowl containing the Celery, Creamy Mustard, Lemon Juice, and as much of the Pepper as you’d like. Remember the pepper is very spicy. (I personally used only four small pieces.) Mix gently then spoon into the Hot Dog Buns.
Discard the liquid, and all the spices from the pickles.
I forgot to add Willow is also in the virtual worlds of Kitely and Inworldz. I’m not in those worlds as much as Second Life.
While Kitely is technically interesting and may be the future of virtual worlds it is a little too “geeky” for me. I spent a couple of decades working professionally with computer systems and I don’t want to spend my time trying to figure out how something technically works. I’m also not fond of the its every sim is its own world data setup that is only loaded when someone accesses it.
The Inworldz world is almost the same as Second Life but without the exorbitant land prices.
Inworldz Home Interior
In my opinion Kitely and Inworldz are hindered by not having enough population. Since I’m in virtual for social reasons so that is a problem.
Since Sansar may eventually supplant Second Life; I know LL says it won’t but with the haphazard way they do thing who really knows. So, it may be a good idea to keep your options open if it doesn’t cost too much.
This dish had quite a few ingredients as can be seen in the Mise en Place – French culinary term that means “everything in its place.” This culinary term refers to purchasing, preparing, and pre-measuring all the ingredients necessary for a dish before you start cooking.
I’ve found that it is very important to prepare and layout all your ingredients before you begin to cook. It will save you from leaving out things or overcooking something because you could open a package fast enough. A lot of bowls will have to be cleaned up later but it is well worth the effort.
I’m new to choosing wine but I choose a Patelin de Tablas. Since it is fruited and spicy so I thought it go well with this dish.