We went out to lunch the other day and ordered fried Brussels sprouts, which sounded great on the menu but were a big fail in reality - they came absolutely DRENCHED in hoisin sauce (which I love in small quantities, but this was ick). Anyway, the sprouts themselves were good, so I brought them home and repurposed tonight by blotting off as much sauce as I could and gently reheating in a skillet with sauteed onions and garlic, spicy andouille sausage and a good glug of black vinegar. The spice and acid really balanced it all out. Served over buttered farro. Very successful save!
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Some similarities between my dinner and @MunchkinRedux ’s dinner. I grilled some eggplant in olive oil and a very little bit of butter. I seasoned it with garlic, onion, salt & pepper. I then stuffed that into a pita with tomatoes, hummus and pickles. This was a sudden craving and it hit the spot.
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Skate, homemade pasta (it’s been a while, and I kind of forgot how to make it, which is why it’s so busted up), salad. And a really nice Sancerre rose.
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Sous vide and then air-fried? Details, please!
Sure, it had been in the freezer for awhile. I use this recipe from Serious Eats:
The 12 hour version. It was defrosted overnight. Part of the recipe is finishing in the oven at 300F for 40 minutes - I just used the air fryer instead of the oven.
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I headed out to a movie screening last night and I hoped to stop in at my favourite pub for a burger and a beer on the way there. Lo and behold they were closed for the evening for a private party. So I continued on and came across Jack Astor’s and had an awesome bacon cheeseburger and fries. I am pleased to report they are the only restaurant in Ottawa that can make a proper French fry.
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Well, this is very sad!
Agreed. Every restaurant I go to makes thick cut fries so when they are deep fried the outside gets nice and crispy but the inside is mush. Whenever this happens I pass along my comments to the waitress but I think I’m barking up the wrong tree… Last night I made sure to tell the waitress how much I enjoyed dinner especially the fries and she said she would pass along my compliments to the kitchen and I hope she did.
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I remember eating Skate as a kid… I really liked it.
Thanks for the memory!
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It is very plentiful where I am (NYC), so we have it a lot.
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Pork and orzo stew from the other day, even better now that its had time to mingle. Added some water to soup it up. Parm/Regg and hot sauce on top.
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Dish and Cuisine of the Quarter are up!
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Another shit night of sleep for my poor PIC 
, whereas the gabapentin is making me sleep so well I snoozed straight through the outer reaches of the earthquake that shook the NE this morning 
I did enjoy a day of cray April weather (graupel, rain, sun, wind, and everything in between & at the same time…) while I was running around between doc appointments and errands.
I picked up a nice 1lb filet of steelhead trout at Aldi, seasoned with Penzey’s Northwood and roasted it in the oven. Baby yellow & fingerling taters were also roasted in olive oil, sea salt, and a dried herb mix I got from a former Chowhound on the west coast who runs her own flower and herb farm. We had a bunch of that Peruvian green sauce left, and roasted fish & potatoes seemed like just the ticket. ‘twas.
Side of leftover gai lan & shiitakes for our veg. Too lazy to make another salad. A rare Friday night spent at home, but I’m good with that. There will be plenty of going out once my PIC feels better, and Berlin is just around the corner 
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White lasagna, recipe courtesy of Serious Eats. Lasagna noodles spread with alternating layers of creamy spinach-ricotta, mushroom duxelles, and cheese sauce. My modifications included the addition of mild Italian sausage, and couple of extra sheets of pasta to help a half-recipe fit neatly in an 8” x 8” baker.
Somehow I missed getting a photo of the layers. 
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We enjoyed another outstanding dinner at La Lupa in Manalapan, NJ, including a Diavola pizza with provolone, fior di latte, pomodoro, salami napolitana, mint; Hamachi crudo; Crispy and juicy fried chicken with hot honey; octopus with san marzano tomato, gaeta olive, caper, arbol chili , and artichoke with mint, citrus, speck, confit garlic, sourdough breadcrumb. It all went great with an excellent cabernet and Zinfandel.
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