September 23rd, 2008
Hello! (ello ello ello) Is there anybody out there (ere ere ere)? Ah, fun with echos. Anyway, we thought it was high time we gave a shout out to our lovely peeps on this blog. To some it might seem as though we have stopped eating altogether. Not the case at all! In fact, we’ve been eating better than ever. We’ve been posting our meals on FoodPornDaily.com… here’s a quick peek at some of the dishes we’ve been eating:
Why have we started posting on FoodPornDaily, and when are we gonna start posting new stuff on WhatWe’reEating again? One question at a time! First question: Cuz we felt like it! It’s a really fun format, and it has inspired us (Amanda) to push our (her) foodblogging to a new place. There is nothing like the pressure to produce every single day to push one’s boundaries.
When will we start posting new stuff on What We’re Eating? Well, we’re having a helluva time on FoodPornDaily at the moment, but we will continue to make the occasional posts on What We’re Eating. Ciao! -Tyler
Posted in etc., | 10 Comments »
July 20th, 2008
Sometimes playing with standard concepts can be fun. For this meal we took the idea of a sandwich, and used perfectly seared huge sea scallops as the “bread”. For the “filling” of the sandwich we layered crispy, smokey thick slices of bacon, brussels sprout leaves that were sauteed in the bacon drippings, and herb-y sauteed shitake mushrooms. To finish the plate, we added a fresh and vibrant slow-roasted tomato and tarragon vinaigrette.
T: and we’re back.
A: with a bang, yo! we’ve been cooking tons of good shiz lately (although not posting much), but this…this was out of control!
T: this was beyond all control, and sooo tasty. Scallops are great by themselves, but these were above and beyond plain scallops. Oh yeah.
A: seriously! first off, you have to be out of your mind if you don’t like some huge-ass sea scallops… ditto with bacon -
T: preach on, sista!
A: but take those two great items, put them together with some other really tasty ingredients like bacony brussels sprout leaves, herbalicious shitake mushrooms, and to top it all off an insanely good, uber-fresh tasting tarragon tomato vinaigrette. mmm Mmm MMM!
T: Seriously that tomato sauce was one of my favorite parts. I would have drunk it. I would have drunk it until I got sick.
A: heheheh fortunately for you, i only made a small amount - just enough to use up completely on our four scallop sandwiches.
T: actually it would have been nice to drink it until I got sick. Just saying.
A: alright freak.  do you have a rating for this little ditty?
T: ooh, we’ve been out of the rating game for a while. Umm… I give this ditty a 4.9/5.
A: woahzers t, that’s a huge score! i mean, this play on sandwiches was the bomb digs, but a 4.9?!? crazy!
T: it was ridiculously good. If the tomato sauce had not been so good the overall score would have gone down, but it was all just absurdly good. So, what do you give it?
A: i pretty much agree with your loco rating… i just can’t go that high. I give it a 4.78/5. it was un-freaking-believable. the scallops were perfectly cooked and each element just really worked. it’s a shame sea scallops are so expensive. 
T: I know. Otherwise we’d have to eat them everyday. All seafood is expensive though
A: which i think is really weird… considering we live two blocks from the pacific ocean!
T: yeah. I guess we could go fishin’. Ehh. Not feeling it actually.
Slow-Roasted Tomato Vinaigrette
3 roma tomatoes, cut in half length-wise
2 sprigs thyme
2 cloves garlic, roughly chopped
canola oil - 2 tbsp for tomatoes, 3 tbsp for vinaigrette
1 1/4 tsp fresh tarragon, finely chopped
1 1/2 tsp red wine vinegar
kosher salt and freshly cracked black pepper
Preheat oven to 200 degrees. In a small shallow baking dish, place tomato halves cut-side up. Drizzle with 2 tbsp canola oil. Sprinkle liberally with kosher salt and freshly cracked black pepper. Toss the seasoned tomatoes with the chopped garlic and thyme sprigs. Reposition tomatoes, making sure they are still cut-side up. Bake tomatoes at 200 degrees for 2 1/2 hours until tomatoes are completely tender/cooked through and starting to shrink up.
Once the tomatoes are done, remove the thyme from the pan. Allow the tomatoes to cool slightly until you are able to handle them. Remove the skins of the tomatoes over the baking dish. The tomatoes will be mostly liquid and not hold thier shape so be careful! They could be hot!
Pour all of contents of the baking dish and the red wine vinegar into a blender or food processor. Blend. While blending, slowly drizzle in 3 tbsp canola oil.
Pour the tomato vinaigrette into a bowl. Stir in the finely chopped tarragon. Season the vinaigrette with freshly cracked black pepper and kosher salt to taste. Enjoy on damn near anything or simply spoon to yourself in private! 
Posted in recipes, seafood, Made By Amanda, | 38 Comments »
July 8th, 2008
Just a quick bite
Sometimes no real cooking is required to make a truly tasty treat. We think that’s the case with these refreshing, summery crostini. The crostini were made by layering toasted olive bread, ripe nectarine slices, crumbled chevre, and a sprinkle of a zesty garlic-jalapeño-lime garnish.
Zesty Nectarine & Chevre Crostini
ripe, fresh nectarines, pitted and thinly sliced
chevre, crumbled
crusty bread, thinly sliced, toasted, & cut into about 2″ pieces
For the Garnish:
1 part garlic, minced
1 part jalapeno, finely diced
2 part green onions, thinly sliced
freshly squeezed lime juice, to taste
kosher salt
Make the garnish: Combine the first three garnish ingredients in a bowl. Toss to combine thoroughly. Add kosher salt and lime juice to taste, until seasoned to your liking.
Add a layer of nectarines to a piece of toast. Sprinkle with chevre, then top was a light pinch of the garnish. Repeat this process until you’ve used up all of your ingredients. Serve immediately after finishing to prevent the nectarines from oxidizing and turning brown before being served. Enjoy!
Posted in recipes, Made By Amanda, appetizers, | 14 Comments »
June 14th, 2008
FoodPornDaily.com
We’re really stoked to introduce a new site that we’ve been working on for a while now. Check it out! Our goal is to provide at least one amazing food photo everyday. That’s all we’ve got to say right now, but we’ll keep you up to date as things progress. And don’t worry, we are not abandoning What We’re Eating for this new project! 
Posted in etc., | 40 Comments »
June 3rd, 2008
Marinated with kalamata olives and other goods
Sometimes it’s fun to splurge a little on nice ingredients. This piece of halibut was quite a splurge but well worth it. We’re eating thick halibut filets marinated with lemon zest, fresh oregano, shallots, kalamata olives, anchovy paste, and olive oil. The halibut was broiled and served on top of a mix of seasoned sauteed onions, chicory, and corn. Finally the dish was finished with a drizzle of lemon oregano vinaigrette.
T: this fish was amazing. The fish itself had such a fine, sweet flavor. I don’t know what you did to make this happen, but it was outrageously good to my ‘buds.
A: tell ya ‘buds i said ya welcome.
T: i did, they said thank you very much. They started to write a thank you note, and I was like “this is too weird.”
A: seriously dude. now i’m weirded out. youse need to to keep your ‘buds in check… yo.
T: are you still the same scary new yorker?
Broiled halibut with sauteed chicory and corn
A: hehehhehe i think i fell out of character for a moment there then hopped back in. anywho, i have to agree. this was a killa dish. everything was in perfect harmony.
T: seriously. The corn, greens, fish, lemon zest, caramelized onions, [ other stuff ]. And the anchovy was barely there, but made the whole thing really sing. Ooooohwweee.
A: boy…have you been listenin’ to that zydeco music?
T: a little bit, although it hasn’t caused me to type in quite the accented way that it has for you. Alright, rating… I give it a 4.9/5. Unreal flavor combo. Halibut is an amazing fish, and you did it lots o’ justice. I’m ready to chant your name right now.
A: alright… lets see it.
T: well I was ready until you asked for it. Now you’re not getting shit…. ok, umm, no, still can’t do it.
A: hehehehe… okay a-hole. now i can’t believe anything you say. anywho, i do agree with your rating. I give it a 4.85/5. these are freaking high scores for us. it was really that good. it’s amazing what subtle nuances the anchovies give it that really do make the dish. all of the main elements are allowed to shine but in an enhanced fashion. mmm mmmmmmm…..
T: yeah, anchovies are like the new bacon, omg.
A: omgeeeeee, like for reeeeeeeeeal!
T: woah there.
Kalamata, Oregano, Lemon & Anchovy Marinated Halibut
4-5 kalamata olives, pitted & minced
1 sm shallot, minced
1 clove garlic, minced
2 tsp fresh oregano leaves, roughly chopped
3 anchovies filets, minced into a paste
zest from 1/2 a lemon
1/3 cup olive oil
2-3 6oz pieces of alaskan halibut, filets about 1 1/2 inches thick
kosher salt and freshly craked black pepper
Marinate the Halibut: Add 7 ingredients for the halibut to a mixing bowl. Whisk to combine thoroughly. Place halibut fillets into a sealable plastic bag. Pour marinade over halibut. Seal the bag, making sure to remove as much air as possible from the bag. Shake the bag to ensure all areas of the halibut have been coated with the marinade. Allow the halibut to marinade, refrigerated, for 1-2 hours.
Preheat the broiler. Remove the fish from the marinade and place on a greased sheet pan. Season all sides of the fillets with kosher salt and freshly cracked black pepper. Place sheet pan with halibut fillets under the broil. Broil for 7-10 minutes or until fish is golden on the outside and just cooked through. Serve hot with a drizzle of Lemon Oregano Vinaigrette. Enjoy!
Lemon Oregano Vinaigrette
Juice from 1/2 a lemon
1/2 tsp chopped fresh oregano
1/2 tsp dijon
1/8 cup good olive oil or canola oil
kosher salt and freshly cracked black pepper
Add first 3 ingredients into a small mixing bowl. Whisk to combine. While continuing to whisk, slowly drizzle in the oil to for an emulsified vinaigrette. Season to taste with kosher salt and freshly cracked black pepper. Enjoy!
Posted in recipes, seafood, Made By Amanda, | 20 Comments »
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