Made this recipe tonight and it was a great showcase of August corn. The cilantro adds freshness. It’s so easy and a great reward for the little effort it takes
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Oooh, I need to make that esquites recipe.
Last night I attempted shakshuka after getting home from CSA pickup, which also includes me picking cherry tomatoes and hot peppers. Delicious use of tomatoes and one of those peppers I plucked.
Except the eggs set up too much for my liking. Next time I will crack each egg into its own ramekin so I can have all the eggs lined up to pop into the sauce faster. Maybe that will let the eggs reach my desired doneness at the same time? I hope.
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And Belmont on Thursday as well !
It’s really hard to nail how the eggs set in shakshuka. I usually cut the heat and then crack the egg and try to serve it very quickly because it happens in the blink of an eye
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Thanks for saying that. I’m feeling like it’s going to take practice to get my shakshuka game right.
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we’ve been trying to find a way to scale up shakshuka…thinking of a roasting pan in the oven
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Made a quick trip to Gloucester this week to get some fresh and dried pastas from Pastaio Via Corta.
So last night, we feasted on fresh spelt pasta that I paired with eggplant, hot pepper, and cherry tomatoes that I sort of broiled/roasted. Ricotta, starchy pasta water, lemon juice, garlic scape, and a finishing touch of olive oil acted as the sauce.
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Looks & sounds amazing!!!
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Very nice!
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That’s a slog for us. Would love if it was a quick jaunt.
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Same here. Gloucester is over 90 minutes from me each way
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Had Serbian cevapi for dinner tonight.
What are cevapi you might ask? Well I have 3 co-workers right now who are from Serbian and Herzegovina so what better way to learn about their culture than through food? I asked them what their national dish is and a link to a recipe and bam, one of the most delicious bites of food to come off my charcoal Weber grill.
Look no further friends and run to the store to get the ingredients and fire up that grill. Cevapi and basically finger-shaped meatballs that are slightly bouncy to the bite but slightly charred on the outside. They’re awesome. I can’t believe we don’t have cevapi carts everywhere.
Anywhoo, enough prose - here is the link:
I added a bit more garlic and definitely didn’t cook them up for 30 minutes.
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Went to a bbq today. On these all-American holidays (M-day, J4, L-day) I think it important to bring all-American food. Hence my special K:
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Grilled some Trader Joe’s teriyaki skirt steak over some lump coal. Side salad of fresh corn I steamed and cook off the Cobb, mixed with some fresh cherry tomatoes; both from Gerry’s Farm in Brockton
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Such an interesting mix of ingredients. Sounds delicious. Is it supposed to be inspired by a specific region of the world? Hibiscus makes me think Jamaican but I see Cambodian vibes too in the rest
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Hibiiscus is used all over, but does have a Jamaican touch – as does allspice and mace. (I also used scotch bonnet.)
The coconut, curry-leaf, etc., rice is broadly Indian.
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I see what you did there. Clever. And sounds delicious!
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I typically have the opposite problem of the other people on this thread – eggs that don’t quite set up enough – so I always stick the pan under the broiler, just for a moment. Works great. A blowtorch works well too if you have a light touch. I’ve done up to 9 eggs in a very large frying pan in this way. (Downside: eating a doled-out smaller portion isn’t nearly as fun, and a nice presentation is impossible to maintain.)
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I got a blow torch a while back and while I primarily use it to help accelerate my charcoal grill so dinner can be ready in under a zillion hours or to help crust up something I sous vide, I’ve also found myself using it to help with such things as helping eggs set as you mentioned. May I suggest you get the heat diffuser called the Searzall that was developed by the team from the now defunct Booker and Dax in NYC? I recently splurged and it’s made my torch super versatile. Cannot recommend it enough. I swear I wasn’t paid to type this but seriously, the diffusion is super awesome.
I have one; bought it from the initial Kickstarter because I’m a hipster like that 
Searzall is certainly a nice piece of kit for when you need more diffuse heat, but what about if you need just a ton of heat…? My favorite torch “trick” is to use it to enhance wok hei. And for that, what I really, really, really want is this thing. But alas, my significant other has told me that should I buy and fire up said thing in our house, divorce papers will be immediately served. Sigh.
Any other good torch tricks? Nothing quite so fun as cooking with pure fire! (My second favorite use case: Torching the top of a grilled pizza, so that the toppings melt and the bottom doesn’t burn.)
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