Divine! Gỏi Gá - Vietnamese Chicken Salad. I roasted a blsl chicken thigh and used cashews because that was what I had. Cocktail was a Boulevardier, French influence? Thanks to @mariacarmen for the inspiration.
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Winter borscht season is upon us.
With braised beet greens, served cold with a creamy salad dressing / artichoke dip / (and now apparently) beet green sauce that I made a few days ago. So, a weird-ass oshitashi, basically.
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From a butcher shop — look for one in a south asian area that sells goat, they’re more likely to be Pakistani or Bangladeshi than Indian.
There’s always specific cleaning and prep for offal (as for other things that can be fussy like crab and shrimp). We were conditioned to eat it only at home or somewhere that had been vetted for a well-cleaned product (hence @vinouspleasure sitting next to me at dinner wondering why I was dissecting my serving of sweetbreads 
).
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Seema / lamb breast ribs for dinner tonight. Love this dish.
Simple prep a la dad — standard tomato-onion gravy with plenty of aromatics and whole spices. Fresh bread and rice to sop up the delicious gravy.
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Mom wanted a cheese plate with the fresh bread, and tomato dressed with balsamic vinegar and olive oil.
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I also roasted some makhana / fox nuts / water lily seeds with tempering spices for mom as a snack. So addictive!
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I pulled a package of fish out the freezer labeled “Fluke for Frying”. So I did.
For reference, the two larger pieces are more than 8 inches long - pretty big for a fluke. I used a mixture of panko and pecorino romano for teh breading. Mr Bean likes his fish well done.
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Cold weather requires stew - Black-eyed pea stew with andouille sausage, bacon, kale, celery, leeks, green pepper, onion, garlic, jalapeno, chili flakes, bay leaves and chicken broth. Finished with some cider vinegar.
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Personally I am fond of daikon, but for those who are not but would like to be, try tossing a few julienned bits of daikon into a pan of roasted root vegetables and leeks.
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Gorgeous!
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Moar lentil soup with hot Italian sausage and Parm/Regg to warm the cockles of my heart on the frigid day
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Snow day here so I cooked. Dinner was chicken enchiladas, corn, little spot of leftover rice, pineapple. Very yellow.
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I scored some Amylu’s chicken teriyaki meatballs on clearout and thought my kiddo would like them. I made a stir-fry with peppers, onions, fresh pineapple, scallions, garlic, and ginger and added the meatballs and Kikkoman teriyaki sauce. Served over brown rice. The kiddo unfortunately wasn’t really into it and had leftovers instead. The meatballs were passable but this won’t be a repeat beyond the other two packages in the freezer.
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We often had good dinners when traveling to Santa Barbara but rarely really outstanding ones which would also standout in larger cities like San Francisco or Los Angeles. We heard a lot about Barbareno https://www.barbareno.com/ before but somehow never managed in previous visit to Santa Barbara to eat there. This trip we finally had the chance and came away quite impressed and for us it was one of the best if not the best dinner we ever had in Santa Barbara. Really good dishes utilizing cuisine from Central Coast with fantastic service. We will definitely be back on our next trip.
Eggamuffins, cornmeal blinis, whipped seascape, country ham, cured egg
Especial, lamb al pastor, masa flatbread, shishitos, goat gouda, salsa verde
Grilled avocado, black garlic ponzu, yuzu mousse, fresh horseradish, avocado leaf salt
Barbareno burger, house bacon, smoked cheddar, avocado, pinquito miso aioli, pickles
Santa Maria bbq, brandt tri-tip, pinquito beans, pico de gallo, garlic butter
Duroc pork chop, wenzlau apples, parsnip puree, fennel slaw, country ham
Animal potatoes, caramelized onions, special sauce, smoked fiscalini cheddar
Baked california, mango and basil semifreddo, lemon, hop cake, lavender pine nuts, OG kush
Blackbird’s s’mores, graham cracker, pistachio miso, marshmallow, chocolate soil
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Pork Rendang tonight, with basmati rice, curry -apricot -coconut beans and assorted veg from the fridge.
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The cannabis strain? Did that add anything to the enjoyment of the dish?
Nothing really noticeable
Another frosty day, another failed attempt at having Google verify my small business. It’s been amazingly frustrating, to say the least 
Did a little grocery shopping & picked up a nice 3lbs. organic chicken from TJ’s (thus my query) to roast tomorrow or Wednesday.
I was feeling like Something Not Soup today, and since I’d bought a ton of broccoli & always have shrimp in the freezer, I made the stir-fry recipe from WoL again – which I initially had found so boring 
I added crushed ginger, garlic, and several Thai bird peppers (all from the freezer) & doubled the amount of sauce for the steamed rice my PIC contributed. Chopped scallions on top.
Unfortunately, the sauce didn’t thicken up as much as I wanted to, but the flavors were on point. The bird peppers made my eyebrows sweat, which is just about the right level of heat for me. A bottle of Sapporo to wash it all down.
Leftovers, natch. Watching the Godfather with a dry AF martini, as my PIC recently recorded the trilogy. Here we go…
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looks fabulous!
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