I know this feeling. If I get a craving for pot roast in the summer, I usually have to make it, despite it being 90° outside. LOL
Up to Mom’s to bring her more freezer food and take her shopping (that was a bust).
Stopped at Joppa Fine Foods in Newburyport for sandwiches - a turkey, goat cheese, tarragon mayo, and spinach on cranberry-walnut bread for Mom, and a grilled chicken, arugula, tomato jam and brie on a nutty ciabiatta for me. Both pressed on the sandwich press. This was definitely NOT a bust.
Drove home in the rain. Kind of bust-like, as it wasn’t fun.
Dinner tonight was pork chops that were marinated in olive oil, fresh lime juice, lime zest, honey, grated ginger, salt and pepper. Pan-seared, the marinade poured over top (with some white wine) to finish cooking. Sides were Orzo-Rice Pilaf and roasted herbed tri-colored carrots. The pork chop was a bust, the veggies were not a bust.
Yeah, there was wine. (Like, DUH!) And that’s never a bust.
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It’s been a while – I sort of fell off the wagon from working a lot and spending lots of time on Facebook.
I’d like to thank the folks who run the New York and Houston Hungry Onion boards for following me on Twitter. That was a pleasant surprise.
We’re having the following for dinner tonight:
pane, burro e acciughe (“buttered bread with anchovy”)
involtini al sugo (“beef rolls in tomato sauce”)
zucchine alla scapece (“marinated zucchini”)
The beef and zucchini are from “My Kitchen in Rome” (page 47 for the zucchini and pages 187-189 for the beef).
Basically toasted ciabatta slathered with unsalted butter and some oil-packed anchovies.
1 lb. zucchini, thinly sliced. Use a sharp knife or a mandoline.
Fry in olive oil until golden brown. If the oil is hot enough, this should take no more than 2-3 minutes.
Work in batches. When the zucchini is golden brown, lift out with a slotted spoon and place on paper towel-lined plates.
It’s best if you fry in one single layer.
Transfer to paper towel-lined plates and lightly sprinkle with sea salt.
1 garlic clove, sliced as thin as you can manage.
1 tablespoon red wine vinegar.
Combine zucchini, red wine vinegar, mint leaves and garlic in a large bowl. Taste for salt and pepper. Drizzle with extra-virgin olive oil. Stir a few times.
Marinate in the fridge for 1-2 hours, then serve.
1 carrot and 3 celery stalks sliced into thin batons.
10 1/8" thick slices of beef from a rump roast, from Andronico’s. We ended up using 6 and froze the rest.
Leftover prosciutto crudo.
Each slice of beef was seasoned with salt and black pepper, then stuffed with a slice of prosciutto and some carrot and celery, then rolled up and secured with toothpicks.
1 28 oz. can San Marzano tomatoes, crushed by hand.
1/2 cup pinot grigio. If you don’t have any pinot grigio, you can use some other white wine as long as it’s wine you would normally drink.
Warm olive oil in a skillet, then add the beef rolls. Brown on all sides.
Add the wine. Bring to a boil and reduce.
Once the wine has evaporated, add tomatoes, then lower heat to medium-low and partly cover. Braise for 90 minutes to 2 hours.
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The only thing more irritating than a misplaced period would be the absence of a properly placed one.
You go, girl!
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After running around all day, dinner was a quick chicken parmesan and a little bit of pasta on the side. And wine.
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Wow! Looks amazing! Glad that you’re back!
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Damn, Soba - that’s one helluva way to get back on the wagon! Everything looks amazing. Welcome back to WFD! 
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I’m in the mood for ribs .Those will go in the smoker . Also I’m searching for recipes for Puerto Rico red beans and rice . Never made it . I was inspired by seeing it on TV this morning .
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Please report back on the beans and rice! There’s this great hole in the wall puerto rican place not far from me that makes anazing beans and rice- which are surprisingly vegetarian- (at first I didn’t belive them so i asked several of the people who work there in spanish, i’m certain they thought i was insane). I just go and get the round metal tin with enough beans and rice for a family of four for just $5- I can’t out my finger on how theirs are so much better than when i try to make them…
I made a double batch of the garlicy chickpeas from the Mozza cookbook yesterday, they are really spectacular just as is, especially the beany broth they cooked in. Last night i made an approximation of the salad that’s on the website i found the beans recipe but mine was really not the same. I used a mix of arugala and massaged kale, added in chopped cucumbers, green onion, cherry tomatoes, sliced radishes, olives, sunflower seeds, and the amazing chickpeas. The dressing recipe was basically flavored olive oil but i like more of a bite from vinegar so i used the dried oregano but way less olive oil and a lot more vinegar just tasting and mixing til it was right.
Made for a great summer main dish salad that was still quite satisfying. And I’ll be making my chickpeas this way from here on, this was a game changer recipe for me.
http://cafebarber.com/2013/06/mozza-salad-i-could-eat-this-every-night/
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WFD: ~ Roast Chicken Legs with Vegetables. White yams, red onions, zucchini, carrots, grape tomatoes. Veggies sliced in chunks, chicken and veggies tossed in a mixture of EVOO, S & P, cayenne, cumin, turmeric, paprika. Chicken legs nestled in the vegetables then roasted till all is juicy, crisp where important, and finger lickn’ good.
~ Stir-Fried Tat Soi. Just the usual ginger/garlic/RPF. peanut oil, soy sauce, whatever else I think will go with the chicken and vegetables.
Blessings and prayers for all the Orlando victims. My head hurts from thinking about the nightmare.
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Sure, sure, a likely story.
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that looks so wonderful, cannot wait to make those chickpeas!
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In the last week I dined out having double cooked pork Sichuan style and double cooked pork Hunan style. The Sichuan dish was made with leeks and scallions. The Hunan dish was made with tofu skin and dried tofu. Both had ample doses of chili paste for heat.
Having enjoyed both, I did a little research on YouTube and by combining elements from a few recipes, came up with this creation. I used double cooked pork belly (first boiled, then stir fried w/veggies & sauce), leeks, scallions, red & yellow peppers, garlic & ginger. For the sauce I combined soy sauce, chili paste in soybean oil, chili sauce, soybean paste & hoisin sauce. The pork belly was plenty fatty. Tasty, but a bit of indulgence for a health conscious eater. I’d probably try making it with chicken & more veggies as part of my dinner rotation, but as a special treat, I’d repeat this version once in a while.
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Big fat rare ribeyes, mushrooms cooked in the beef fat and sherry, and roasted red peppers with parmesan cheese. Lots of wine. Perfect way to celebrate - we FINALLY signed the contract on our new house! If all goes well, the sellers will countersign tomorrow and we’ll close within 45 days. Fingers crossed!!!
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Great news, great celebratory dinner 
It was a flip-flop weather day - Saturday was supposed to be nice; it was cloudy and rainy. Sunday was supposed to be cloudy, rainy, and windy - it was mostly just windy with bright sunshine - although there was a brief 5 minute shower. But geez - the wind was crazy! I opened the slider door and whoosh! There went all of the papers on my coffee table.
I went with sausage, spinach & pepper pizza and a bufala mozzarella, basil, and tomato salad drizzled with olive oil and balsamic vinegar. No picture of the salad, because it always looks icky with the balsamic drizzle. Wine.
Watching James Corden hosting the Tony Awards. And he did GREAT in the opening number!
And my heart goes out to the victims in Orlando and their families.
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Light dinner tonight, wasn’t especially hungry (potentially related to the late afternoon ice cream the size of my head from by chloe…)
I made a bowl of those delicious smacked cucumbers, and had a pile of edamame pods i tossed with some of that seaweed rice seasoning.
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Leftover crab meat and prawns from yesterday became today’s dindin. (Pic of the whole plate).
Sichuan chilli oil next to it.
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Yesterday I made a meatloaf (mix of ground turkey and beef) and set aside enough of the meat mix for two burgers. We grilled the burgers and topped one with cheddar and one with spicy goat cheese for me. Tonight will be meatloaf, rewarmed on the grill, with asparagus and a grilled caesar salad.
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