That’s a plate of beauty. I’ve never had homegrown fresh romaine. I recently purchased a very disappointing package of organic hearts of romaine - I had to cut the thick ribs out of the middle of the leaves almost like kale. There wasn’t much green stuff left when I finished surgery…
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He’ll get past it.
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Today, a giant costela / beef rib along with the massive “salad” bar at Fogo de chao.
.
Yesterday, a small birthday party for my friend’s sister, with the meal mostly cooked by her 92yo mom (whom I was so happy to see in great shape and spirits despite a small stroke two weeks ago).
It was a Keralite feast: fish curry (bone-in snapper), “ball” aka kofta curry, dal, sauteed bitter gourd, coconut rice, plain rice, and two kinds of salads. Plus puris, which would be out of place at my house with this menu, but everyone there loves puris so much that they are apparently part of every celebration. Her mom also made a type of rasmalai / baked ricotta pudding for dessert.
By request, I took my friend’s parents two kinds of ice cream (I did this once a few visits ago and they were as excited as little kids that someone brought them ice cream, so now whenever I’m going for a meal my friend asks me to pick up ice cream because her parents love the gesture), but we did not partake of any of that because there were Italian cookies and cake from a bakery they love in NJ, plus a fab purple Ube cake from a neighborhood bakery. (Ok, we did not partake while I was there, but I am guessing there was ice cream before bedtime because my friend’s kids helped me put it away when I arrived, and I am confident they pulled out every dessert possible before the day ended – we had homemade candy floss somewhere along the way too lol.)
I. Ate. So. Much. “Mom Cooking” just hits differently.
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Holy cow!
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And once again. Pizza . Hope everyone is having a great holiday .
I wasnt going to but … i had a leftover dough ball .
Saving the rib eye and mushrooms for tomorrow.
Cooked at lower temperature. 840 degrees. It was very good. But … the crust was slightly to crunchy for me .
Topped with prosciutto and arugula
Cheets .
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due to my efforts re my cholesterol, i hadn’t made my homemade carnitas in over a year. Celebrated the recent good news with a batch, and made carnitas bowls for us, with mexi-rice (made with garlic cloves, two packets of Sazon, tomato paste, and chicken BTB), crema, a little guac, salsa fresca, queso fresco, and diced up cherry tomatoes. scratched that itch!
and last night’s dinner at my sister’s, halibut with just s&p, pan seared, with lemon juice, over a sauce of butter and evoo sauteed asparagus tips, dried morels from my stash, the morel soaking liquid, minced shallots, a little half & half, a teeny bit of minced thyme, a splash of brandy, s&p, and chopped chives. The morels were so lovely.
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Duck meatloaf with braised Brussels sprouts and mashed potatoes - duck meatloaf was made with ground duck, onions, garlic, basil, sriracha, panko crumbs, eggs and finished after baking with a glaze made from ketchup mixed with ground cumin. The Brussels sprouts were braised in diced tomatoes, onions, tomato paste, dark brown sugar, rosemary and bay leaves. The mashed potatoes were made with butter, cream cheese and heavy cream
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Our friends invited us over for an excellent dinner including mussels in saffron broth with peas and toasted slivered almonds; lemon pasta with shrimp; portabella mushroom au poivre; tuna spring rolls; deconstructed, do it yourself deviled eggs; roasted fully deboned chicken with potatoes au gratin and asparagus; cheesecake, lemon tart, and fruit soaked in sambuca for dessert. It all went great with some excellent wine.
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Ridge wine . Yes !!!
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THAT’S GORGEOUS. i love a juicy pizza.
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Hopefully you can have them more often again than just once a year 
Good job on the cholesterol, chica 
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Oh my, yum!! What a feast.
This was wonderful (last night’s dinner), and everyone loved it (had a near-full house with 3 of 4 kids home). I made it with ground beef as mentioned but am negotiating with Wife about maybe 1/3 to 1/2 proportion ground lamb next time.
Daughter 2 eats gluten free so we made her pastry dough separately and first (first to mix, first to roll, first to fry). She didn’t like the resiliency with just the recipe as was with KA’s GF AP flour, so she hydrated some psyllium fiber and added that, and also added some xanthan gum, and it turned out very well.
In the pic below, one is regular flour and the other is her GF. I can’t tell the difference, but she kept track. The other two (not pictured) looked very similar.
D2 and I always enjoy cooking together. I did the chopping and made the filling, she (D2) handled the dough throughout, including rolling, filling and sealing (she’s a lot better with dough than I am), then I did the final cooking in 2 “rippin’ hot” (as Brian Lagerstrom would say) cast iron pans.
Here’s one with her sealing showing. The pics above, I forgot to flip so it would show.
Oh - I was low on feta so I also added some shredded mozz and a minor amount of aged provolone (not smoked) that I’d shredded a day or so ago.
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Duck meatloaf… ground duck - so do you buy a whole duck and grind it? Or is pre-ground duck available in your area? Sounds really intriguing and nothing I would have ever even thought to try making. But as dark as duck tends to be, it sounds like a good way to make meatloaf!
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Your camera is so much better than mine.
Or maybe it’s the operator of said camera.
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Memorial Day “Dinner” today (about 3 pm) was a slab each of spare ribs and back ribs, corn on the cob, and some steamed smashed baby taters which were then roasted with salt and EVOO, cooled and mixed into tzatziki. The ribs were seasoned with Meathead’s Memphis Dust, salt, and about 2/3 of the way with BBQ sauce (some don’t want any).
The smashed tater/tzatziki thing being something my 2nd daughter had seen on instagram and requested. The bonus for her (which she’d been counting on) was that I always make too much tzatziki, so she could steal some to take back with her tonight.
Banana-blueberry muffins for a later afternoon snack.
Leftover rib meat will become pork/shrimp/egg fried rice in a couple of days.
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You can buy it here in SFO already as ground duck, e.g. Mary’s ducks. This is based on a recipe from Harold Dieterle’s Kitchen Notebook cookbook
Here is a version where they used it as burgers but you simple make it into one log and put it in the oven for hour and finish it with a glaze (1 cup ketchup : 1 tablespoon ground cumin)
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, buttered asparagus and spicy gravy.
Smoked Gouda mac with ham and peas and chopped salad with TJ’s Italian dressing. I folded leftover chard into my pasta.
Happy Memorial Day
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Oven-baked crispy chicken wings: I tried a combo cornstarch/flour/spice blend, since I don’t have aluminum-free baking powder…not bad, but it needs work. I made a quick Parmesan-Peppercorn dressing with a couple drops of sriracha to dip the wings in, as I’m not a fan of Buffalo sauce.
A quick Carrot-Raisin salad and a rice, pea and corn salad with a lime-honey vinaigrette.
Vodka and lemonade for my libation, and a strawberry shortcake for dessert using a 3-ingredient Cream Biscuit recipe posted on the HO May '24 Baking thread. The biscuits were good, but didn’t rise as expected. Nor can I see the recipe as given filling 12 regular muffin cups (I made 6 regular small ones and these 2 were baked in a muffin top baking pan).
But a good dinner overall.
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