I started out copying @LindaWhit’s recipe for peach ginger sauce but when it came time to add the bourbon I decided to go Asian so I added hoisin sauce. Kind of a plum sauce. Served over a ground chicken patty, made with ginger, garlic, cilantro, a splash of fish sauce, tamari and a little panko. It was a nice combination, chicken patty was moist. A slide of slaw, red and green cabbage, snap peas, daikon radish, oo, rice vinegar and red curry paste dressing. Dessert is a cherry lassi.
eta: and peanuts on the slaw.
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That was dinner here tonight! These last few weeks have been so busy between child care and volunteering; it’s survival meals. We had ours with steamed broccoli and Chinese cauliflower with butter, plus cantaloupe. Later I realized this was my only meal of the day. Oops.
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In my world friends are best, and food is next. Friends and food is an over the top combination.
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Yes, this is it. It’s in my NYT cooking favorites folder, although I never look at the recipe anymore as we’ve made it so many times already since discovering it.
We’ve NEVER fried the chicken, but marinating BISO thighs and roasting them at 375 for about 45 min followed by a little time under the broiler to make sure that skin is KAH-RISSPAYYY works perfectly. Start skin-side down on a rack over a sheet pan, then flip halfway through.
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Lovely gathering to bid farewell to dear friends who are embarking on a new adventure in Cambridge for the coming academic year. She’s a South African poet laureate, he’s a retired film prof, and they are both absolutely wonderful people who will be missed dearly in our small community.
Both are also vegan, so the culinary offerings were such, save for skewered chicken breasts that were both seasoned with some hot chili paste.
Our hosts — she’s Lebanese and a fabulous cook, he’s Indian and makes a mean egg vindaloo (but not yesterday) — were one of the couples we met up with in Sicily this summer, and they know how to throw a mean garden party 
Most food pics are obvious here – lots of salads, of course, a big pan of excellent ratatouille,
dolma & spanakopita that were def from TJ’s,
some chalkball & quinoa nonsense I didn’t try,
shaved cuke, celery & arugula salad,
smashed cukes made by our hostess’ nephew,
a panzanella,
corn & black bean salad,
corn & tomato salad.
Homemade baklava that wasn’t syrupy and heavier on the rosewater (Lebanese-style),
and brownie bites I did not try.
Most guests will probz also be at our show tonight, of which they knew nothing about: not many Facebookers among them apparently, and Miss Organized over here never sent out an email to that lot 
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Last night I had intended on having linguine with sardines, capers and olives since I was anticipating leftover sardines from last week’s sardine salad. I ended up using the entire can of sardines in my salad however I had half a zucchini in the fridge to finish up. I made linguine with zucchini and basil. I had some spring mix drizzled with evoo to start.
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Thanks for the technique suggestions. The flavors are right up our alley
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I hope you enjoy it as much as we do 
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Nice.
Did you have Holy Basil to make it with?
That donut…
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Grillin and chillin
Hot Italian sausage, local corn
dusted with chili powder and a squeeze of lime 
:green_square:, grilled red onions, tomatoes and baby cucumber 
.
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My local farmstand used to have “flags” out on the road advertising their fresh veggies…this year, I haven’t seen anything about corn. But their FB page says they have it, so I’m stopping tomorrow on my many errands!
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Love those last minute work surprises on a Friday that keeps you working even when you get home from the office at 6p.m. /sarcasm/
Luckily dinner was already planned: steak tips, just seasoned with s/p and pan-seared to medium-rare.
Roasted CSA red potatoes tossed with olive oil and seasoned with s/p and Penzeys Herbs de Provence. The convection toaster oven did a great job of getting them to the proper crunchy outside.
Finally, a salad of chopped cukes and a CSA heirloom tomatoes, using the rest of the potato salad dressing from this past weekend.
Oh yes. There was a large glass of wine. Happy weekend!
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It has been a week. Phew!
Last-minute, late dinner of gochujang-honey roasted salmon rice bowl with various pickles leftover from takeout, cucumber, chopped lettuce, and Sriracha mayo.
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I made some pibil pork in the slow cooker, following this recipe with a 7lb bone in pork shoulder:
This was dinner along with rice, Ayocote beans, broccolini, and pickled onions.
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We enjoyed another outstanding dinner at Fiorentini, in Rutherford, NJ, including gnocchi with prosciutto; scallops with corn succotash; raviolone ‘crabonara’; tuna crudo with watermelon; lobster and sweet corn risotto; tagliolino with mussels, shrimp, and calamari. It all went great with our favorite red blend and cabernet
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I did, but in frozen cube form.
