What's for Dinner - #81 - the Planting Month - May 2022

Thank you. I am going to try this.

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In the western hemisphere, I know its popular amongst the Brits, French and Spanish but I seldom see it features in North American menu?! I only saw it once and that was in Frilu - a Nordic/Japanese fusion restaurant in Toronto!

Thank you. We were in HomeGoods and they were too outrageous to pass up!

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Tonight’s Thai food in the hood.

Shared the Supercilious Skin (crispy chicken skin sautéed with tamarind sauce, cashews, pineapple, cherry tomatoes, water chestnuts and Thai basil)

Karma Carla (crispy salt & pepper calamari with scallions, crispy garlic, Thai chile & house sauce)

In Pork we trust tacos (grilled lemongrass pork, iceberg, mint, chopped peanuts, crispy onions, cilantro, chili-lime sauce)

and Ducking Delicious (lab ped).

The lab was probably the best dish of them all, but everything was good. I do prefer my Thai food a lil punchier (as in MOAR heat, more acid, more salt) like we get at the Thai park, and none of the dishes would make me return. Drinks were a tasty Prenzlauer Mule for me, and a freshly draught Warsteiner for my companion.

Martinis in our spiffy new glasses at home for dessert :slight_smile:

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Tonight’s dinner was old an school hamburger casserole. A little ground beef with zucchini, tomato, onion, green pepper, celery, and tomato with a little dried basil for good measure. Rice on the side. Rosee on the side.


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Tonight’s dinner was Cumin Lamb

Georgian Lobio there are some recipes in this thread: Beans, beans, beans…. (bean and walnut stew)

And veg with oyster sauce & mirin.

And maroulosalata.

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I brined a chicken in salted buttermilk (and ranch mix and lemon pepper), dusted it with Spicewalla’s honey-herb rub, and roasted over CSA beets and turnip. Braised CSA mustard greens on the side (what’s the most appetizing way to prepare these?) and garden spinach, of which I may never tire.

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Mmmmm I’m strong to the finish cuz I eat me spinach. Love spinach! https://images.search.yahoo.com/search/images?p=popeye+the+sailor+man&fr=yfp-t&imgurl=http%3A%2F%2Fen.wikipedia.org%2Fwiki%2FSpecial%3AFilePath%2FPopeye_the_Sailor.png#id=-1&iurl=http%3A%2F%2Fen.wikipedia.org%2Fwiki%2FSpecial%3AFilePath%2FPopeye_the_Sailor.png&action=click

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Filet of wagyu beef on the grill. Garden asparagus.

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Tonight was an asparagus risotto, made with asparagus broth from many woody ends of asparagus that I had collected this year and last. Also pork tenderloin cutlets, in a wine and chicken broth gravy.

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Looks really good!

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The amount of butter, cream, and cheese added were not insubstantial :slight_smile: But I had to feed my kid well - he is taking an AP in the morning!

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Yes, understand! I’m sure he appreciates the effort. I haven’t eaten yet and it is hunger-inducing. We’re having pork too, in gravy and with asparagus. Mashed taters too. Pics to follow. Re: your son, fat and protein fuel the brain well.

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He cleaned his plate, we did some flashcards (it’s World History), then he took a shower to relax and is now doing some version of the wordles he has addicted me to. Sorry bad grammar. There is an octordle that is 8 words at once, and I can’t stop.

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I had a late lunch so I wasn’t very hungry. A simple shrimp salad with Louie dressing.

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Well good luck to the young one - I’m sure he’ll do very well!

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A day’s worth of broccoli (garlic, red onion) with leftover mustard salmon and quinoa-rice.

The broccoli was really delicious.

.

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Rice, spicy cucumber, sogogi doenjang-jjigae

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Love the asparagus broth idea. Linda Whit gave me the idea to save corn cobs for a cheering broth in darkest winter and a promise that corn season would eventually come.

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Your family is so lucky! I think of you as the queen of entree salads but you really do it all!