What did you cook/eat today (July 2017)?

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A cucumber salad, some rustic saltfish, breadfruit and broccoli. Around here when they eat something they have not had in a while, they could eat it for a week straight. Breadfruit can be seasonal.
 
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Hubby grilled chicken breasts seasoned with a smoked pepper blend. I made a side dish that was a mash-up of side, starch, and salad: corn, grape tomatoes, grilled Vidalia (sweet) onion, and farro, tossed with a Balsamic vinegar/EVOO/Greek seasoning dressing. I piled it up on a bed of chopped romaine lettuce and topped it with Feta cheese. Hubby had extra grilled onion on his plate, while I added a sliced Roma tomato to mine.
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Dang, that looks good. We're going to have to have this again soon.
 
Yorky said:
A sirloin steak which I found in the freezer and which was past it's sell by date. I intentionally overcooked it just in case.
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It's now almost 24 hours since I ate it and I've had no ill effects.
 
Although I'm not too sure that that will continue...

Steak and kidley pie and Yorkshire dhal (mint sauce already added).

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winterybella said:
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A cucumber salad, some rustic saltfish, breadfruit and broccoli. Around here when they eat something they have not had in a while, they could eat it for a week straight. Breadfruit can be seasonal.
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This looks very colourful. I want some saltfish (another hard to get item here)! So how was the breadfruit cooked this time? I managed to get a tin of jackfruit which I think is the same as breadfruit except it says green jackfruit. Not sure what to do with it!

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Is jackfruit the same as bread fruit? We get a lot of jackfruit in these parts
 
morning glory said:
I don't know - Wiki says its in the breadfruit family. It looks like a breadfruit...
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It looks like a cousin of sorts. I don't even know how to advise you. With our breadfruit we take the centre out. I appears your tinned product has left it in. I can't imagine what that would taste like. Breadfruit is usually a simple cook where you bring some water to a boil, add some salt and the breadfruit and let it cook. Time may vary depending on the whether the breadfruit is green or very ripe. Riper breadfruits are mostly used for a cou, cou or what you would call mash breadfruit. Younger breadfruits are far more versatile. Some people are happy just to have their breadfruit with butter or oil. What I tried recently was a pickled breadfruit where I added some grated cucumber, onion, salt, lime, hot peppers, white pepper and parsley. That is very popular here. I've also done a breadfruit salad preparing it just the way I would a potato salad. This is not a typical Bajan dish. The real old timers like the idea of roasting the entire breadfruit on a made up wood fire. Some call that living the life. Then you can make chips and honestly do just about anything with the fruit. Pinterest provided me with a long list of recipes but I like to keep it local with my own innovations. Cooked and then stirred in coconut milk and curry with your choice of spices is sometime that would be very tasty as well. I just remembered that.
 
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