TOSTADAS DE TINGA DE POLLO
These were surprisingly good! I left out the chipotles (added some smoked paprika though) and used jarred salsa and shredded cheddar. Keeper for sure!
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SUMMER PASTA WITH ZUCCHINI RICOTTA AND BASIL
We needed a quick dinner after a long day at the pool and I had all the ingredients for this. I had 8 ounces of pasta and goat ricotta (ri"goat"a) so that’s what I used. I also used the last bit of some fabulous farmers’ market pesto instead of the paste the recipe has you make. Don’t forget the lemon zest - and it needed quite a bit of salt (for my taste). The whole family liked this and it was basically summer on a plate.
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Good to know! I think I recently shared that here, but haven’t had a chance to try it myself.
I still have a sizable zuke sitting on my windowsill, waiting to be used 
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I can see riffing on this too by adding some corn or other summer veggies. I halved the pasta amount because that was all I had in the pantry, and that ratio actually worked better with this recipe, I thought, to let the zucchini shine. The goat ricotta was a little grainier (not in a bad way, just how it is) than regular ricotta but I still don’t think it’d be a perfectly creamy sauce even with regular ricotta. Hope you enjoy it.
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I love the addition of corn! I may even sub the ricotta (not a fan, unless it’s freshly made) with something, although mascarpone seems like it would be to rich…
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Hi @linguafood ! I was interested in your post here about making the pla goong.
What is this technique?
We have a little Thai mini market nearby so I might go there with this recipe to try and source the ingredients!
It’s a Chinese technique I picked up at the brilliant WoL website:
If you have great quality shrimp you may not even need to do this. The Aldi black tiger shrimp I get usually don’t, as they are wonderfully snappy, but some frozen shrimp can be on the mushier side, and this treatment perks them up / improves their texture nicely.
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Peruvian chicken with aji verde. Always a winner in this household.
We always use half the amount of oil given for the sauce bc it is an absolutely ludicrous amount of oil & absolutely not needed to make the sauce excellent. We probably use more cilantro & we def use hella more chili peppers.
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PAN ROASTED FISH FILLETS WITH HERB BUTTER
Another keeper, especially for the great technique that is seems infinitely adaptable. I had tilefish from the market, which I’ve never had before, and we have copious herbs in the garden. Done exactly as written, except I needed 3 min on each side. I used parsley and chives. The skin was crispy and browned nicely but I will push down more next time when it’s skin side down for evenness. The lemon squeezed afterwards was necessary and I added a bit more salt. Will definitely make again!
Skillet chocolate chip cookie for dessert. Always a favorite around here.
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I made this last week to use up a bewildering amount of farmers’ market tomatoes that were scattered about the kitchen. Followed the recipe closely except that I didn’t have the cucumber (that I swore was in the fridge when I started…) and I upped the garlic to probably 3 cloves. Topped with some young California olive oil (that a friend has us hooked on and I cannot go back!) and flaky salt.
This was fantastic - I ate it for dinner, breakfast, lunch, and dinner again, finishing the entire recipe in just about 24 hours. Obviously, I highly recommend it.
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At the risk of starting a debate: best gazpacho recipe ever.
HO thread on gazpacho here.
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Ah, thanks for the heads up! That could be a dangerous thread to get too far into…
The intro post there also reminded me that I, too, used a shallot instead of an onion. So much for my closely-followed recipe - oops.
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GARLIC BUTTER STEAK BITES
I got a sirloin tip steak from one of our favorite farmers’ market vendors. I cubed the steak and kebab-ed it on the grill instead of doing on the stove, because it is 10,000° out and I wasn’t going to turn on the stove for anything. It came out great - the soy sauce and olive oil bath tenderized it a little and the garlic butter at the end gave it a nice richness. I burned my finger something fierce on the metal kebab stake but still managed to get the steak, potatoes (also on the grill) and salad on the table. Finger was throbbing too much to take a photo.
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Sounds great! Ice cube on the ouchy finger.
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Thanks for the review. I’ve had this one on my list for ages.
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I think it’s worth a try for sure. Curious what you think!
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Saving this one!
Sounds like Japanese garlic butter steak more than New England, but delicious whatever the provenance! I love steak tips.
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I purchased a bottle of Hon Tsuyu specifically to make that JOC recipe. I need to get off the stick.
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