Salad with spicy shrimp/marinated tomatoes, baby cucumbers, red onion and feta. Red wine Dijon vinaigrette.
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Green pozole with shrimp and chicken, adapted from Pati Jinich, one of our COTQ for summer. This is fantastic comfort food and I am eagerly looking forward to the leftovers tomorrow!
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I seemed to have missed that recipe when Chowhound existed. We love Jarlsberg here and I sure would like to have the recipe if you don’t mind posting. TIa.
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What a delicious feast. You have good friends.
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The best 
As for the recipe, it’s really quite easy. Grate a big hunk (at least1lb) of Jarlsberg into a mixing bowl. Add about 1/2 a small grated onion, just enough mayonnaise to hold it together, and lots n lots of fresh ground black pepper. That’s it. And you MUST have it with Triscuits 
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After last night’s grande bouffe & a pretty late, delicious food truck lunch, our salad plans were definitely a go: sunny crisp lettuce, cuke, flavor bomb tomatoes, avocado, fresh corn, pan-fried oyster shrooms and a lil shredded roti chicken from the stupid market. All dressed in a creamy, fresh herb mustard dressing 
The shrooms provided nice, crispy umami. I love composed salads like these, especially in the summer
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Seriously one of the best crackers out there.
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I baked late today, using some amazing CSA blueberries to make my favorite lemon blueberry sour cream cake from a now extinct B&B website. (Had to go digging in an old version of my Mastercook on my old old laptop (gotta export all of my saved recipes there!)
So I went simple with an old recipe from those old General Mills recipe cards…Hamburger Stroganoff.
Served on egg noodles with peas on top, sprinkled with paprika and parsley.
Wine.
Wine.
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You need some heft for that chonky dip. Wimpy chips / crackers / tortillas need not apply.
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Sounds great. Care to share the recipe (here or on the baking thread)?
Just did on the baking thread!
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Going overboard with ordering four, 16 inch, tavern size pizzas from 'MAKERS '…Absolutely stuffed!!
The stand-out was the ’ Napoli Dynamite ', with Organic Tomatoes, Grass fed Mozzarella, Italian sausages, Green Olives, roasted red peppers, Jalapeno and sea salt…sweet, tangy, spicy, savory and salty…so good and perfect with the thin, crispy and chewy crust.
The rest of the Pepperoni, Mushroom and Cheese options were mighty fine and delicious too!
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Huge chicken thigh, seasoned with s&p, garlic, dried oregano, paprika, seared and roasted. Finished with a basting of butter, garlic, rosemary and thyme just like a steak. Side salad, mixed greens, red onion, celery, snap peas from the garden, cherry tomatoes, avocado, blue cheese, ranch dressing.
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Marinated, applewood-smoked tri-tip on the Big Green Egg. Roasted garden carrots. Leftover pasta with chive oil and mushrooms – to freshen things up, a splash of wine, lemon juice, and sprinkle of red pepper flakes.
Lemon-rhubarb mini-bundts for dessert.
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We enjoyed another excellent dinner at Jessica’s in Fanwood, NJ, including Chilean sea bass with celery root purée, lemon saffron sauce, roasted fennel, fingerling potatoes; filet mignon with potato cake, king oyster mushrooms, mustard seeds black truffle cream sauce, balsamic roasted tomatoes; and seafood fettuccini with mussels, shrimp, scallops, Prosecco lobster sauce, chilies, cherry tomatoes, grilled lemon. It all went great with a couple of excellent cabernets.
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Braised Short Ribs (from “Simple to Spectacular” by Vongerichten) with Eggplant Mull (from “Full of Flavor” by Elia) and Mashed Potatoes - Short ribs were braised in the oven in red wine with onions, carrots, celery, garlic, thyme, parsley and bay leaf. Strained before thickening the sauce with cold butter. For the mull the eggplants were cooked to really dark brown before sautéed with peeled and quartered tomatoes, garlic, paprika, cumin and cayenne. Finished with lemon juice, parsley and cilantro. The mashed potatoes were relatively standard but from a Blais recipe were he recommends using ice cold butter to get better emulsification
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Small_h - I’ve subbed ground turkey for pork, and it worked well. It’s been a while, but can’t imagine that I used half an egg! Hope you come up with a more satisfying version…
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