A few recent meals:
Thai — Beef Pad See Ew, Veggie Steamed Dumplings, both excellent, at my neighborhood Thai place.
Not pictured — Shrimp Green Curry, Tofu with Cashews and Pineapple…
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South Indian — Meduvada with coconut chutney, sambar from the Meduvada converted by me into Bisibelebhat (aka sambar-rice) with papad to accompany of course.
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Leftovers — Chicken curry, cauliflower, rice+quinoa blend.
Went on a cleaning jag today, plus did 3 loads of laundry.
Soaked and cooked a half package of Rancho Gordo’s Royal Corona beans to use with my third “S” seafood meal of the weekend: Salmon, Scallops, and Shrimp.
Patterned it after the NYT Lemony Shrimp Stew, which I couldn’t get to because of their paywall.
Sautéed shallots and garlic, spinach, Corona beans, shrimp, some bean liquid from the soak/boil/simmer process and vegetable stock, a good sploosh of freshly squeezed lemon juice, dried thyme and rosemary, and s&p, and topped with a sprinkle of freshly zested lemon.
Wine. It was good!
Thank you! Tonight’s dinner was served on the same plate 
Photo to come!
Tonight’s dinner was salmon teriyaki. It was a little toasty for an oven cooked meal tonight but I’ve had a hankering for salmon teriyaki for awhile so I braved through it. Tomorrow I make a stirfry. It’s nice complaining about the heat again 
Soft shell crabs with Malabar shrimp curry, adapted from the Gunpowder cookbook. I’ve been detailing my experiences working through some of the recipes in the cookbook on this Cooking From thread. The dish was tasty, but really, really hot! Leftovers for dinner tomorrow.
Whas the chitin entirely edible? Mine last night wasn’t.
Yes! I actually was thinking about that as I was prepping them to fry. I think it might just be the luck of the draw!
You have it down to a science. We enjoy seeing your products!
Black bean and ham soup from the freezer (sensing a theme?) with sour cream, tortilla chips, and a handful of oyster crackers. An apple for dessert. No pics. I kind of lose my cooking mojo on the weekend. Might have to do with lunches/brunches out.
Milkstreet’s Camarones Zarandeados. Rick Bayless’s Arroz Blanco. A Caesar salad inspired by a recipe from Bar Ama (prior COTM), spiked with lime and chili powder, and topped with fried tortilla chips in lieu of croutons.
It was all good, but a special four thumbs up for the Milkstreet shrimp recipe - delicious!
Victoria Day weekend and one of the pups is really hating the sound of fireworks. The other one is lazing on a pillow wondering what all the fuss is about.
I finally made spanakopita again, and boy, am I out of practice with the phyllo. I think I’ll rename this dish “16 Circles of Hell” for the number of paper thin pastry discs that go into it. Thankfully it turned out well, though with all the threats, abuse and bad language, it really had no choice. The good part is, spanakopita freezes fairly well and I don’t need to make lunch tomorrow.
As for utter fails, yesterday’s sourdough loaves turned out flat as gummy pancakes. I let them over proof and paid for it, so had to bake another batch today. Temperatures were up, so I was very careful about proofing and they were fine again. I’ve been stuck in a bit of a cooking rut lately, so not much posting, but scrolling through some of those May dinners has me motivated again.
Spanakopita looks delicious! What recipe do you use for the phyllo?
(My Greek friend’s mom who makes baklava and spanakopita both from scratch for Easter had a good chuckle at my reaction to her telling me she makes all the phyllo from scratch.)
I use the recipe from Vefa’s Kitchen, but omit the baking powder. It’s a very stretchable dough.
We enjoyed another outstanding dinner at Jasper Stone in Monroe County, NJ, including excellent steak tartare with truffled mushrooms, quail egg, shallots, and capers; baked clams with garlic, chile, and breadcrumbs; stuffed squash blossoms; filet mignon with blue cheese sauce and roasted garlic; shrimp scampi; creamed spinach. It all went great with a couple of excellent cabernets.
yesterday at my sister’s, she (with a little help from me) recreated the Veselka meat borscht (Epicurious recipe: https://www.epicurious.com/recipes/food/views/veselkas-famous-borscht) we had 4 times in NYC. Super labor intensive, but so worth it - haha, since my she did most of the work. You make a beet water first, which really ups the beetiness. Sooo many pots. Recipe called for canned lima beans, which I could not find, so we used dried, did a quick soak, and the first batch, due to my inattention, fell apart. So we did it again! Second time they were a tiny bit al dente, but that we could live with. Our pork shoulder, i must say, was actually better than Veselka’s - much more tender, a little fattier. The thing I noticed most about the Veselka recipe, besides the extra beet-ness, was that it had very little seasoning. Black pepper, a bay leaf, and a tsp. of whole allspice. Even though it was subtle, you could really taste the allspice. Salt was to taste, and we added quite a bit. And the white vinegar adds so much! We also used Mexican crema instead of sour cream because we had it and love its salty tang. A great recipe but my sister said it was too much work for her, compared to the ATK recipe she’s made before.
Its not always perfect. Lol . When ordering the TRAIN WRECK pizza It looks like this.
Cooking pizza after working on the yard all Day .
Topped with Arugula and Prosciutto afterwards Cheers .
Variation on Yassa from Senegal - chicken stew with caramelized onions. Chicken thighs are marinated in a mixture of oil, dijon mustard, lemon juice and salt and then seared. Larger batch of onions gets slowly cooked down until caramelized and then braised with the seared chicken thighs, marinade, serrano chili, garlic and chicken broth. Finished with some more lemon juice and mixed with the cooked rice. Served with some blanched spinach finished with olive oil and lemon juice.
My PIC jokes all the time if I had a cooking show it’d be called The Angry Chef 
And I think your spanakopita looks legit!
That’s a bummer but at least you kept your sense of humor.
