A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.

Robert A. Heinlein, Time Enough for Love

Terrible book, but a great quote.

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delishytown's Citrusy Coconut Thai Linguine with Grilled Coconut Shrimp, Fennel & Grapefruit Salad, with Peanuts, Coconut Flakes and Thai Basil Oil
I was contacted a couple weeks ago by Tumblr asking me if I wanted to be part of a MasterChef Mystery Box At Home Challenge. Hell yeah I do! I love MasterChef!  They got back to me right away, I’m in! They said they’re going to send me boxes of food to cook with. Ha ha, that’s awesome. On Friday afternoon the UPS guy pulled up with the first box from “Plated”, a company that sends fresh ingredients along with easy to follow recipes to people who want to cook dinner, but are to busy or tired to go the the store and figure out what to make. Inside was a silvery mini cooler full of ingredients, ice packets, and a letter which said my challenge was to create an “elevated dish using some or all of the ingredients” 
Here’s what I had to work with: Green lentils, shrimp, linguini, soy sauce, grits, corn meal, a fennel bulb with fronds, a grapefruit, gorgonzola cheese, cheddar cheese, and unsweetened coconut milk. I wanted to use as many of the ingredients as possible. 
 I decided to make a Citrusy Coconut Thai Linguine with Grilled Coconut Shrimp, Fennel Grapefruit Salad garnished with Peanuts, Sweetened Coconut Flakes & Thai Basil Oil. It came out so delicious! I was a little thrown by the grapefruit because it has such a strong taste, but it was really good. My husband and I agreed that it was a refreshing bite against the creaminess of the coconut sauce.
Here’s how I made this dish:
For the shrimp marinade: Mix half the can of coconut milk, 1 tblsp miso paste, 2 tsp soy sauce, chopped fresh garlic, fresh grated ginger, a little brown sugar, black pepper, 1 tsp rice vinegar, & red chili paste. Place the shrimp in the marinade and set in the fridge.
Mango Coconut sauce: In a blender, blend until creamy the other half of the coconut milk, a few grapefruit segments, 3/4 of a fresh mango, peeled and cubed (set aside the other 1/4 mango for the salad), 1/4 tsp smashed garlic, 1/2 tsp fresh grated ginger, 1/4 tsp turmeric, 1 tsp soy sauce, 1 tsp fish sauce, a dash of red pepper flakes. Blend and set in the fridge to cool. 
Clean the blender and blend Thai basil with grape seed oil. Pour into a squeeze bottle and set in the fridge.
Cook pasta al dente. Drain. Season with a sprinkle of soy sauce and a few dashes of sesame oil. Toss and set in the fridge to cool.
For the salad: Thinly slice a fennel bulb, peel and segment grapefruit, slice yellow bell peppers, and the 1/4 fresh mango. Toss with a little grapefruit juice, lime juice and sesame oil. Set in the fridge to cool.
Heat a grill pan to high. Brush the grates with a little grape seed oil. Grill the shrimp for 1 minute on each side, and remove to a plate, do not overcook. They continue to cook as they rest. 
Toss the pasta with a little of the cooled mango coconut sauce, smear a little of the sauce on the plate, swirl the noodles into a nest. Add some of the salad on top of the noodles, top with grilled shrimp, garnish with sweet coconut flakes, crushed peanuts, fennel fronds, and Thai basil oil.
Yum! Thanks MasterChef and Tumblr! This was a really fun and delicious challenge. Tonight I’m going to make lentil scrapple with the lentils and grits for Meatless Monday.

MasterChef fan Lynn Gardiner submitted this to masterchefonfox

Spaghetti with Seafood Velouté
Prepare seafood, capture any juices and strain. Add strained juices & fish stock to a shallow saucepan and bring to a simmer. Add fish: Salmon pieces - simmer 1 min then add Prawns - simmer 1 min then add Scallops - simmer 1 minute. Simmer additional 1-2 min.
Strain fish carefully in a sieve and retain stock & juices.
Add butter to fry pan and gently cook shallots. Add white wine or vermouth and boil down to just a few tablespoons then add stock. Simmer 20-25 mins. Stir in cream and reduce again by half. Whisk in some butter.
Gently return seafood to stock/cream mixture & allow to simmer very low.
Cook spaghetti until almost done (careful not to overcook). Drain and toss with handful of mixed herbs.
To plate, use a large fork with wide tines to grab a bundle of the spaghetti and twirl off the cork onto centre of plate. Place selection of each seafood type around spaghetti and top with velouté.
Garnish with parsley.

MasterChef fan Ikue Tashima submitted this to masterchefonfox
Spaghetti Vogole: spaghetti with clams

MasterChef Tumblr Challenge Submission:  Lobster and Shrimp Alfredo, made with home made seafood stock, heavy cream, garlic, white wine, Pecarino, Parmesan and aged Gouda cheeses.. Roasted Asparagus and Roasted Garlic bread with garlic, herbs and cheese…

There’s nothing like a perfectly cooked, juicy steak.

Which dish would you choose? 

Summertime #scallops anyone?

The careful art of searing scallops.

Braised Chicken with Garbanzo Puree and Herb Tomato Jalapeño Salsa:
submitted by talkinsnack
Braised Chicken:
2 chicken breast, skinless with bones
1 lemon
3-4 garlic cloves, sliced
bunch of fresh thyme sprigs
1 jalapeño 
extra virgin olive oil
1 teaspoon of sea salt
1/2 teaspoon of freshly cracked black pepper
1 cup of pearl onions, peeled and halved
1 cup of dry white wine
1 can of chicken stock
Garbanzo Puree:
1 cup of fresh green garbanzo beans, de-shelled
1 garlic clove
2 tablespoons of extra virgin olive oil
2-3 tablespoons of water
squeeze of fresh lemon juice
sea salt
Herb Tomato Jalapeño Salsa:
1 cup of diced grape tomatoes
2 jalapeños
extra virgin olive oil
1 tablespoon minced basil
1 tablespoon minced mint
sea salt
Ingredients In My Mystery Box:
2 chicken breast, skinless with bones
pearl onions
fresh shelled green garbanzo beans
grape tomatoes
can of black olives
can of chicken stock
can of baby corn
In a large bowl, marinate the chicken breasts with slices of 1/2 a lemon, sliced garlic cloves, thyme, jalapeño (sliced with seeds), good drizzle of olive oil, salt, and pepper. Mix well using your  hands, cover the bowl and keep in the fridge for at least 30 minutes. 
Meanwhile, take the de-shelled green garbanzo beans, garlic, olive oil, and 2 tablespoons of water and puree in a food processor. Add more water a tablespoon at a time to get a creamy consistency. Season with salt, pepper, and a good squeeze of lemon juice. Mix, taste and adjust seasoning if necessary. Set aside in a bowl.
For the salsa, take the diced tomatoes, and diced jalapeño with seeds removed and add to a mixing bowl. Add the basil and mint. Dress with lemon juice, olive oil, salt and pepper. Mix and set aside in the fridge. 

Preheat the oven to 400 degrees. In a large oven proof deep pan, drizzle some olive oil and heat at medium high. Remove chicken breast from marinade, discard the marinade, and grill the chicken meat side down in the pan for 5 minutes or until golden brown. Flip and cook the other side for another 5 minutes. Remove the chicken from the pan and place on a plate. Add the pearl onions to the pan and sauté for 2-3 minutes until golden (add more oil if needed at this point). Add the white wine to the pan and scrape up the brown bits. Bring the chicken back to the pan and sauté with the onions and wine until wine is almost evaporated. Then add the chicken broth, season with some salt and pepper, and bring the broth to a simmer. Once simmering, cover the pan and place in the oven. Cook for 45-50 minutes, or until the chicken is very tender. 
To plate, spread a spoonful of the garbanzo puree on a plate. Cut the meat of the breast away from the bone, and slice the chicken, add to the plate. Then add a spoonful of the fresh salsa. Drizzle olive oil over everything and enjoy!