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Lol. Multiple thread @ same time.... MDT - UPDATED Pics
Posted on 5/25/13 at 4:19 pm
Posted on 5/25/13 at 4:19 pm
Blackened Swordfish with Tomato Fondue, Chili Hollandaise and Corn/Red Pepper Butter over Sauteed Spinach..... Grilled Portobello & Sav Blanc
Prep work:
What it is supposed to look like:
Prep work:
What it is supposed to look like:
This post was edited on 5/25/13 at 7:14 pm
5
Posted on 5/25/13 at 4:33 pm to bossflossjr
quote:
bossflossjr
Looks wonderful!! I love swordfish!
Posted on 5/25/13 at 4:56 pm to AlmaDawg
quote:
Lol. Multiple thread @ same time.... MDT - willl add more pics quote: bossflossjr Looks wonderful!! I love swordfish!
I'm a big fan of swordfish also. Looks good!
Posted on 5/25/13 at 4:59 pm to bossflossjr
Let us know what it actually looks like.
Posted on 5/25/13 at 7:11 pm to Sherman Klump
Dinner was spectacular.
Plated pic ....
Plated pic ....
Posted on 5/25/13 at 7:13 pm to bossflossjr
The other
Posted on 5/25/13 at 7:16 pm to bossflossjr
Holy moley, that looks tasty! So, what's with the cups? Is that how you dole out proportions of seasonings and such? Really I just want to know what that urine sample on the top left is doing in your kitchen 
Posted on 5/25/13 at 7:26 pm to Matisyeezy
Lol. Funny.
This dish had 5 different items to make..... And in order for me to time them all at close enough times to still be warm when i pulled the swordfish out of the blackening skillet..... I measured out all of the ingred's for each sauce and put them together.
A lil prep work to help my kitchen flow.
And, the urine sample.... Is evoo. Ha
This dish had 5 different items to make..... And in order for me to time them all at close enough times to still be warm when i pulled the swordfish out of the blackening skillet..... I measured out all of the ingred's for each sauce and put them together.
A lil prep work to help my kitchen flow.
And, the urine sample.... Is evoo. Ha
Posted on 5/25/13 at 7:48 pm to bossflossjr
Good strategy, I typically do something similar. No offense intended, I suppose that was a crass way to ask the question. I thought perhaps it might be the sauvignon blanc, but it had a more yellow hue than what I'm accustomed to.
Again -- looks truly fantastic.
Again -- looks truly fantastic.
Posted on 5/25/13 at 7:59 pm to bossflossjr
That looks DELICIOUS...
Posted on 5/25/13 at 8:02 pm to bossflossjr
Never had swordfish but that looks great. I really like what you've dressed it up with. Good work, I'm sure it was worth it 
.
.Posted on 5/25/13 at 8:06 pm to Jax-Tiger
Boss bring in' it!
Posted on 5/25/13 at 8:54 pm to bossflossjr
Your plated dinners look fantastic!
Posted on 5/25/13 at 9:15 pm to bossflossjr
That looks so good, boss.
Posted on 5/26/13 at 6:58 am to Gris Gris
I was surprised how good it was.....
Recipie was in Louisiana Kitchen Culture Magazine
Recipie was in Louisiana Kitchen Culture Magazine
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