getbent
Well-Known Member
Very nice… you didn’t by chance make your own burrata?
What's for dinner tonight ?
- Thread starter scott craven
- Start date
Tinny
Well-Known Member
It was a let’s enjoy BC dinner tonight. God - we are lucky to live where we do!
- olive oil pan fried Thrasher Chinook seasoned with Vegeta Natur - fish was pink but turned white. This one jumped 5 times. Thought for sure it was a Coho.
- cucumber from our garden with organic Okanagon garlic and organic sour cream.
- baked baby purple potato’s from our garden
- boiled kale from our garden with olive oil, lemon juice and okanagon garlic
- baked Greek salad with all veggies from the okanagon. The goat feta is from Costco I have to admit. But the store is just down the block!
- mayo sauce with minced garlic and a dash of Ogopogo hot sauce.
- and to wash it all down a bottle of Laughing Stock Viognier from the Naramata bench.
Cheers and tight lines!
- olive oil pan fried Thrasher Chinook seasoned with Vegeta Natur - fish was pink but turned white. This one jumped 5 times. Thought for sure it was a Coho.
- cucumber from our garden with organic Okanagon garlic and organic sour cream.
- baked baby purple potato’s from our garden
- boiled kale from our garden with olive oil, lemon juice and okanagon garlic
- baked Greek salad with all veggies from the okanagon. The goat feta is from Costco I have to admit. But the store is just down the block!
- mayo sauce with minced garlic and a dash of Ogopogo hot sauce.
- and to wash it all down a bottle of Laughing Stock Viognier from the Naramata bench.
Cheers and tight lines!
Attachments
adanac
Well-Known Member
i did not but this is on my list of things to try!
scott craven
Well-Known Member
wildmanyeah
Crew Member
From the garden
Salt, olive oil, basil and chives
Salt, olive oil, basil and chives
walleyes
Crew Member
Fresh from your own garden vine ripened tomatoes are one of my favourite foods. We have been at our cherry tomatoes for a couple weeks now and have some beautiful Beefeaters that are getting close, can’t wait. Also fresh from the vine 3 - 4” cuces partially peeled only, sliced long ways and slightly salted. Oh and I just love fresh pulled green onions dipped in vinegar and salt. I’ll easily eat about 6 of them the greens and the head at a meal sitting.
Rain City
Crew Member
I like picking a young cuke in the morning on the way to work and chomping it down. Amazingly cool and refreshing right off the vine.
scott craven
Well-Known Member
scott craven
Well-Known Member
CIVANO
Well-Known Member
When I was young growing up in Tennessee, my dad would plant a huge garden and can lots of the produce. He lived through the depression and we had enough canned goods for the county. His favorite thing in the summer was fresh tomato and peanut butter sandwich. I know, I know sounds weird. I still eat them when we have fresh tomatoes. Cut the slices thick and salt them. You need the thick slices to for the moisture with the peanut butter. Anyone here brave enough to try one? I forgot - Toast the bread.
Thanks for sharing the story. I love the historical views of the food traditions.
I am a fan of the toasted flat bread, feta cheese, thick slices of tomato and salt on a summer evening. Have it with a glass of chilled Chardonnay and you’re out of the great depression right away.
CIVANO
Well-Known Member
We have a lot of tomatoes now and decided to make some fresh tomato sauce for dinner and extra to freeze. I found this on the web and we made 1/4 of the batch and it is absolutely delicious. My super taster picky wife loved it too. It takes some time but is well worth it. We did not have roma tomatoes so the time to reduce the sauce took a little longer but was still perfect. There is a video as well.
www.seriouseats.com
The Best Fresh Tomato Sauce Recipe
The best tomato sauce from fresh tomatoes is actually three different sauces in one, blended to make a perfect, harmonious whole.
Breakin"even
Crew Member
So good, I stew and freeze my garden Tomatoes every year. I pull a package out and throw
it in a blender, seeds and skins as well, with an onion and garlic. I just finished my last bag the other day
and I'm stewing this years now.
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Skins88
Well-Known Member
Did up another Brisket on the pellet grill. Might have been my best one. 15lb Brisket. Cooked it really slow. 24 hours total. Majority of the cook was done at 180. Also made my own Tallow and threw some in when I wrapped. Allegedly this is the "Franklin secret". Had about 15 people over for my daughter's Birthday. Everyone loved it. 
Sea Chaser
Crew Member
Looks great
