Out for dinner last night with a pal for happy hour - empanadas, yuca fries, mezcal cocktails.
Taco Tuesday tonight was the carnitas i made on Sunday. turned out amazingly good. i picked
up some wonderful, fat, “homemade” tortillas from the meximart (thick but not too doughy), charred 'em up, crumbled some queso fresco, diced up onions/jalapeno/cilantro, sliced an avocado, and voila! green habanero sauce at the table. the carnitas just needed a bit of crisping up on a baking sheet in the oven. fatty, flavorful, crispy, porky.
also broke out some more TJs corn. This time the compound butter was made with minced cilantro, cayenne, chipotle powder, salt, granulated garlic and a squeeze of lime. i’m going to eat as much fresh corn as i possibly can this summer.
Looks awesome! You’re lucky to be able to get “handmade” ( I’m assuming?) corn tortillas at the store. We have no options but to make our own or buy yucky commercially made tortillas.
That compound butter looks great! I’m also a huge fan of Mexican street corn with mayo spread of it like butter and then crumbly cheese sprinkled on top. With some seasoning.
thanks, and YES, lucky! but i should learn to make my own, probably even better. yes they were handmade. soo good. had one for bfast with some mexican melty cheese.
and yes on the street corn! i can find it in my neighborhood!
WFD: ~ Bourbon Chicken with Rice.
A mighty fine finished dish we loved the first time around so I plan to put it in my somewhat random dinner rotation if we feel the same about it tonight. Sometimes we have brown basmati rice with the chicken, at other times it’s Jasmine. I like to garnish with lots of chopped cilantro, but other herbs also do well. http://pinchofyum.com/sticky-bourbon-chicken-rice
~ Salad. Cucumbers, kumatoes, sweet onions, grated carrot.
Asian Dressing. Hazelnut oil, garlic, tamari, drop of water, white wine vinegar, honey, sesame oil, ginger, RPF, lime juice.
Skinned 4 sides of steelhead trout this afternoon. One side is on the smoker at the moment. One’s in the freezer and two are equilibrium brining in the fridge at .75% salination.
Too many long days at work…!
I cubed tempeh and seared it with a bit of soy sauce and sesame oil while i mixed up a quick peanut buttery sauce and steamed some green beans.
Bowl of green beans, tempeh, then peanut sauce, lots of fresh cilantro on top.
Came together in just 1.5 glasses of wine other half glass with the meal
Two
More
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WFD: ~ Pork Souvlaki. Page 194 Canadian Living Cookbook. With fresh tomatoes, onions, lettuce, feta. We’re not grilling skewers we’ll be roasting medallions in the oven.
Heat oven to 500F.
Transfer pork from marinade to a shallow baking pan. Place pan in oven.
Oven-sear pork at 500F 5 min. Lower heat to 325F.
Roast souvlaki at 325F 10 min, or til cooked thru.
Check for doneness, hint of pink inside, juices run clear.
In Mt Shasta . I’m getting the giant soup to go from the Chinese restaurant . That’s what I call it . Everything in it from won tons , prawns , pork , and veggies .
Very successful new recipe tonight - cilantro lovers, take note! I spotted a recipe for Cilantro Peanut salad in Saveur this month and though I am often wary of the quality of Saveur’s recipes, this one seemed legit. Of course, I stupidly forgot to write it down before leaving the magazine in my office tonight, and it’s not on the website yet, but I am fairly certain I got it right except possibly the dressing. I know it involved sesame oil and a pinch of sugar, but I couldn’t remember the other ingredients, so I improvised - here’s my version (I’ll update with the real recipe tomorrow, but I think this is close):
1 bunch cilantro, leaves and tender stems, roughly chopped
1/2 red pepper, minced
1/2 c. toasted peanuts, chopped
1 T. sesame seeds, toasted
2 t. sesame oil
1 t. soy sauce
1 t. cider vinegar
pinch sugar
Really, really delicious! Made a fabulously refreshing side to grilled salmon with roasted tomato and bacon relish. And a glass of rose. Great summer meal!
Dinner tonight was an aged NY strip, grilled over grapefruit wood and left over baked potatoes repurposed with a roasted kale, garbanzo bean and pine nut salad dressed with a balsamic reduction dressing.
other half glass with the meal
