Another Plate of Perfection. Your pasta dishes always look SO appetizing - well, TBH everything you make looks like I wanna dive straight in 
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Thank you! 
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Had another late morning PT appointment that mostly involved ultrasound and laser treatment. It was rather painful, and I was so exhausted from it all that I took what may have been only the second afternoon nap of my life (!) – hey, jet-lag naps don’t count 
I woke up just in time for my afternoon cuppa, and thankfully we had leftovers a-plenty for a fairly easy dinner: Peruvian chicken tacos! I removed the meat and skin from the two leftover thighs (still have a leg left) to heat/crisp up gently, and quick-pickled a nice plump shallot. My PIC made more of the green sauce, omitting any extra oil – I would def recommend cutting the oil for that recipe in half.
Sunny crunch lettuce with cukes, celery & blue cheese dressing.
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It was fairly flat and thin, almost NY-floppy. Tender but with chew. Didn’t rise much. It beats bready homemade dough (and what I find store-bought), but I don’t know that it would impress someone who knows what they are doing with bread/pizza.
I would let it rise an hour next time.
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Prime ribeye grilled on the Big Green Egg. Caesar salad with homemade dressing and caraway-rye croutons.
For dessert: our own vanilla ice-cream with a drizzle of Frans chocolate and garden strawberries (from frozen).
A Hennessy’s for the cook.
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Shrimp Scampi with Garlicky Miso Butter over fried cauliflower rice. Cabbage slaw, carrot, snap peas, daikon radish, goi ga dressing, furikake.
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Another lovely dinner at friends’ (and tonight I actually ate, as opposed to last night 
).
We had Big Salad, as they are on a Diet, but topped with burrata in my honor 
. It was quite delicious: mixed greens, some mixed nuts, freshly roasted figs on theirs, avocado on mine, and a honey vinaigrette.
Followed by spicy tortilla pizzas – fresh flour tortillas topped with vodka sauce, red onions, green pepper, jalapenos, and mozzarella. Very tasty. (I also had some steamed indian dumplings she had made earlier in the day, which I love almost as much as she does.)
.
I had not seen their younger kid in a while, and he has grown into the most hospitable and sweet 8yo I might ever have encountered. I am so glad I rushed to baked him a chocolate chip cookie cake for dessert even though we decided on dinner at the last minute
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what recipe did he use, again, for the aji verde? maybe it’s all the oil that makes yours look so different…
Braised chicken thigh with leeks, bacon, mushrooms, and carrots, over mashed potatoes. It started out as a simple coq au vin, but I used a lot of bouillon in the braising liquid.
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Mabez 
This was the NYT recipe (posted in this very thread, I believe). If you cut the oil in half it is absolutely fantastic. I want to drown in that sauce.
i’ve made it so often, I kinda play it by ear by now, but I think i’ve sort of followed this, which only has a little bit of olive oil (i don’t remember if I actually use any):
it ends up like a thick, creamy sauce. super delicious either way, but this is the texture i’m used to seeing.
now i want to make it again!
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Yeah, it was far thicker and creamier augmented with more cilantro / chilis / etc.
I can’t see the recipe as I don’t subscribe. What are your winged ingredients?
As for making it again - I love it so much it’ll be a staple for grilled meats of any kind in the summer, along with another favorite, chimichurri 
This is the recipe from Epicurious.
For the green sauce: (aji verde)
1 cup (packed) cilantro leaves with tender stems
1–2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2½ teaspoons fresh lime juice
¼ teaspoon kosher salt
⅓ cup mayonnaise
Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
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I made Rahmschnitzel (chicken cutlet in mushroom-cream sauce) with buttered trofie pasta (reasonably close to Spätzle), steamed broccol with lemon oo, and cucumbers in dill-tarragon vinaigrette. Good use of a huge pack of crimini mushrooms. Everyone enjoyed it, a plus. Probably the most enthusiasm my kiddo has shown for chicken aside from tacos.
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Thank you so much! That sounds pretty much like the NYT recipe, with the addition of mayonnaise (which I’m a bit iffy about - not mayo in general, just as part of this sauce). And we def amped up the heat using bird peppers instead
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I’ve always made it with mayonnaise.
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I’m not sure it needs it, especially with the addition of feta, but I’m sure there are many variations of the recipe. Easy to choose one’s favorite
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I took an elderly neighbor I run errands for fairly regularly to have her bloodwork done, followed by a short trip to Staples. That’s about the amount of time I can drive before the pain kicks in. She’s a real firecracker, despite suffering awful back pain and limited eyesight. We always have the best conversations 
Heading out here in a bit to catch a friend’s gig at a local brewery & meet up with a buncha friends. It’s not technically a ladies night bc a few peens are attending, including my very own… but there’s always next week.
I finished the final chicken leg – boned & tossed with that fab green sauce – and the mini portion of salad that was leftover from last night’s dinner just now, but if we get hungry there’ll be a BBQ truck, and the brewery has a few snacky things available as well. Can’t wait to try their newly brewed Pilsner 
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Yeah, mayonnaise is definitely a standard ingredient in the green sauce at the Peruvian places near me. This recipe looks like a dead ringer for the place we used to frequent in Queens before we moved (creaminess from mayo, queso fresco and aji amarillo): https://www.acozykitchen.com/aji-verde-peruvian-green-sauce
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Wow! That one has mayo AND queso fresco! I might try using queso fresco next time in lieu of the feta (which strikes me as highly inauthentic - the horror, the horror ).
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