Two days of meh dinners so no pix. Saturday, went to mom’s retirement community where apparently they are short of “chefs”. I had blackened catfish which was not blackened nor actually touched by much spice at all. But was not overcooked so there is that. Steamed veggies that were very al dente and, again, devoid of spice. Fun company and a good time but subpar dining experience. Luckily I’d brought along a little bottle of my favorite hot sauce for mom so we were able to adulterate our meal a bit.
Sunday, I made merguez sausage patties and over cooked them on the grill. Ok, I charred them. Fortunately, the pita, hummus, garden toms and cukes were all delicious and almost compensated. Large G&T to recover from the trauma of it all.
It had been a hot sunny day today then just before dinner the clouds rolled in, the rain started, then thunder and lightning. Nothing brightens up a dull evening more than a caulilower curry.
You ever have a day you were too tired to reheat soup? That would be me today. So, baked scrod with rice and broccoli from a local place, doctored with some Fly By Jing.
Still hot as ballz here. Got my hair did today, caught up with my sister, picked up my car from the shop after an inspection that resulted in new tires BOOM another $900 gone , grabbed a few things for dinner, then made a hybrid aji verde / chimichurri with the abundance of parsley and cilantro I had, and bc I thought it would make the perfect pairing for the grilled shrimp I had planned for. These were Aldi’s wild-caught Argentinian red shrimp from Aldi, and they seemed to fare a little better after being plumped up. They also had a much better flavor than last time.
Got my mise ready for dinner, then went to see one of my gal pals at the nicest beer garden in town where she works the occasional shift, as she’ll be missing our ladies night tomorrow. It was really nice to enjoy a cold brewsky with my PIC and unwind after the ridiculousness of a random Monday, and to celebrate welcoming a new member in our Facebook WFD group
Grilled shrimp were blackened-ish after having marinated in peanut oil & Cajun seasoning.
Ridiculously hot here today. Mostly I cowered in my air conditioned office. #2 son returned from linguafood’s fair city and agreed to collaborate on dinner. I made Caesar salad (Once Upon A Chef’s dressing) and the kid made cheeseburgers. Very good!
There is fog on the coast so it keeps us cool inland even thought we have sunshine. Tuna over little gem, radicchio, red onion, cherry tomatoes, garbanzos with sliced Spanish queens and hbe. Dressing was the oo from the tuna and sherry vinegar.
Tuna SALAD with a dressing I asked the BF to make that a FB friend posted about (red miso, ginger, garlic, chili paste, rice vinegar, tahini, brown sugar, red chili flakes, and water) which was very good but a bit too rich for this type of salad (she’d used it in a grain bowl with seasoned tofu). We didn’t have amounts, though, so he winged it. I’d try it again in something a little more substantial. BF made crispy fried shallots as a topping - so good!
Oh, i forgot to post about brunch at a friend’s yesterday - a 14 juillet celebration. Foie gras poutine! Absolute perfection! I thought it might be too heavy a dish but it wasn’t at all. I brought some bubbly and also a bottle of Sauternes to go with - and it did, splendidly. The fries managed to stay crisp throughout the meal, the gravy had the foie fat in it, and we each got our own slice of foie. Heaven. He also made a terrine which i again thought would just be too much, but no, it was delicious too, perfectly spiced. A couple other side dishes he made (braised leeks-underdone, and tomatoes in a champagne dressing-underseasoned) didn’t fare as well, but we finished off the meal with his homemade black raspberry ice cream. A tour de force of an evening!
Roasted Cauliflower, Paneer, and mixed Lentil Salad from Nik Sharma’s Season - you cook green and black lentils and in parallel roast cauliflower and paneer in the oven. Mix both together with scallions and finish with a cilantro oil dressing made by mixing olive oil, cilantro, fresno chili, lime juice and coriander seeds in a blender.
, grabbed a few things for dinner, then made a hybrid aji verde / chimichurri with the abundance of parsley and cilantro I had, and bc I thought it would make the perfect pairing for the grilled shrimp I had planned for. These were Aldi’s wild-caught Argentinian red shrimp from Aldi, and they seemed to fare a little better after being plumped up. They also had a much better flavor than last time.
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