Hope that’s not the only thing he’s nailing 
1 Like
22 Likes
Ooh! Did you stuff the wonton wrappers with the meatballs?
Genius.
1 Like
In fact, I made half of the meatballs in flattened oblong shapes so they would fit better into the wontons. This technique is going places. I think I’ll make mini-lasagnas next.
13 Likes
Here for it! 
This may be a bit lowbrow, but I think Trader Joe’s dolmas are mighty tasty. They’re very affordable - I’m guessing when compared to an international marketplace. And TJ’s locations are widespread. Give them a try!
4 Likes
Thanks for the recommendation. The nearest Trader Joe’s is quite a distance and would require a car to go. I will have to have my sister drive me and unfortunately her car is in the shop. But she wants to go, too so we will!
2 Likes
I have sung their praises in this thread very recently, but others find them too mushy. I think they taste great, especially with a fresh squeeze of lemon & a drizzle of olive oil. Those, along with their gigantes in tomato sauce are absolute pantry staples at casa lingua.
3 Likes
I took a quick online browse at the Greek and Lebanese restaurants in Vegas, to see if any affordable restaurants off the strip had house-made stuffed grape leaves. The Greek restaurants are mostly upscale, sort of slightly cheaper versions of $$$$$ posh Milos, or chains focused on souvlaki and not stuffed grape leaves. A few lower end Lebanese restaurants might be the way to go for housemade stuffed grape leaves in Vegas.
3 Likes
It’s the only kind I ever use.
3 Likes
Yesterday’s kale soup, garnished with crispy fried chorizo and Parm/Regg. Still have 3 liters in the freezer for the next snowfall
#lousySmarchweather
23 Likes
I’ve never seen heritage chickens for sale at a butcher shop in Canada before.
Regular whole chickens at my butcher run $4.99 Cdn /lb, and this one cost $9.99 Cdn/lb. I would buy it again if I see it again. The one I purchased at Sanagan’s Meat Locker in Toronto was a Rhode Island Red Chicken raised in Elora, Ontario. YouTube History of the Rhode Island Red Chicken
1 Like
Gimme Some Oven’s Skinny Orange Chicken (with only 1 Tbsp of cornstarch for the sauce because 3 Tbsp is just silly talk!), on Basmati rice with peas.
And chopped cashews because I didn’t have any green onions, and sesame seeds get stuck in my teeth. 
21 Likes
Yesterday’s chicken became a chicken and orzo avgolemono stew. Maroulosalata on the side.
Storebought Zeppole di San Giuseppe after.
Happy San Giuseppe Day to all the Gios, Joes, Josephines, and Italian dads out there!
14 Likes
Millie Peartree’s jerk-seasoned chicken meatballs in a pineapple-BBQ glaze. Gift link for the NYT recipe here.
I pretty much followed the recipe, with the exception of adding some grated zucchini to the meatballs.
For jerk I used some of a jar of Busha Browne’s. Served with the last of the leftover mashed potatoes.
This is sweet and spicy. Maybe a bit too sweet for my taste, but all-in-all OK. There were no leftovers.
20 Likes
Thank you for the DM regarding the Mediterranean restaurant! I’ll keep it in mind!
1 Like
Meatballs here, too – the last of the frozen teriyaki-pineapple chicken Amylu’s. I swabbed 'em in “General Tso’s sauce” and served in lettuce wraps with chopped peanuts, rice, pickled veg, slivered scallions, and chili-garlic sauce. Sides of oyster-n-sesame sauced steamed asparagus and bagged “Asian” slaw.
23 Likes
Pork tenderloin (first seared, then finished in a low-temp oven (250F)) served over mashed butternut squash (with heavy cream and nutmeg) and sautéed rainbow chard
20 Likes
A lovely dinner with my local group of 10 Sichuan food lovers. We had someone there tonight who was able to hammer the “please go heavy on the ma la” home in Chinese, as it had been lacking in a few dishes when we last visited. Everything was great this time - the garlic cukes in particular, and the company was lovely - great catching up with many folks who’d been traveling.
They also had a special of “mouthwatering fish” today: catfish with bean sprouts, pickled and hot peppers. First time we ever ordered it, and it wasn’t just visually stunning, but absolutely delicious.
Had a couple of digestifs at the gay bar - a Sipsmith martini & a Botanist martini 
19 Likes
Jaegerschnitzel? Looks yummy.
2 Likes
