Made another chubby tortilla de patata, since the BF didn’t get any of the one I took to Stinson. Homemade aioli on mine. Slivers of Spanish chistorra went into this tortilla, and BF made smoky bean toast (chistorra garnished) and marinated tomatoes too.
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Seared and roasted pork tenderloin with Kikkoman Gochujang Spicy Miso Takumi Teriyaki, Szechuan green beans, red cabbage slaw with peanuts and cilantro. Green beans from the garden, everything was very good but the slaw was very, very good.
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Another very good dinner at Nopa https://www.nopasf.com/ - we especially enjoyed our different appetizers. It might be a reflection of just coming back from a trip to Italy but this visit was also a reminder that restaurants in the US tend to have too large entrees which are too focused on meats. Looking back a second round of appetizers might have been an even better approach last night.
Olive oil poached local albacore, confit juliet tomatoes, haricot vert, soft egg, mustard seeds, caper aioli and grilled sourdough bread
Wood baked beans, Iacopi Farms gigantes, oregano pesto, valbreso feta and bread crumbs
Warm olives, port marinated, garlic confit and levain bread
Flatbread, house smoked brisket, mushrooms, sauerkraut and horseradish crème fraiche
Nopa cheeseburger, grass-fed Stemple Creek beef ground daily, house baked brioche bun, pickled green onions, bacon, kennebec french fries and basil parmesan aioli
Country pork chop, sweet corn, roasted summer squash, sungold tomato and arrowhead cabbage
Nopa cheeseburger, grass-fed Stemple Creek beef ground daily, house baked brioche bun, pickled green onions, avocado, kennebec french fries and basil parmesan aioli
Blueberry peach cobbler, hot sugar crust, frosted almonds and crème fraiche ice cream
Neapolitan baked alaska, flourless chocolate cake, vanilla bean and strawberry ice creams
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Nice . Pork rib chop is always good .
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You will not regret it!
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Chicken noodle soup, from the leftover braised chicken, shredded. I browned some sausage, added garlic, then homemade stock and seasonings. I didn’t have actual noodles, so it was farfalle, which turn out to nicely hold the broth in their little folds. Served with roasted red pepper strips.
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D2 visited for the weekend; I threw out gozleme (which I guess counts as a sandwich in my loose definition) and picadillo as options, and she picked the latter.
I made it with the SE recipe above (which she’s had several times before and really loves), jasmine rice, and a Cuban black bean recipe that I’ve been using that’s a mashup of several recipes.
Here’s the picadillo in the pan, not quite done yet (too wet).
Here’s my bowl with everything over rice. The olives in the stew (I guess it’s a stew) are quartered, but I toss some extras in mine.
Maybe one day I’ll learn to swab off a messy plate or bowl edge before taking a pic.
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This is in the slow cooker as I type. It will be a half batch, since there is just two of us, but I made the full amount of gravy. Because gravy. Instead of pepperoncini, I am using up what was left of some pickled banana pepper rings, their brine, and some pickled hot cherry pepper. Not sure what I’m serving it with tonight yet (likely egg noodles). Tomorrow will probably be tacos!
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This is one of many HO-inspired dishes that I have on a “note to self” list to make someday.
I’ve got some chuck roast in the freezer…
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If you decide to make this, take a look at how lean (or not) your chuck is before you add the butter called for. I think @linguafood leaves the butter out entirely when she makes it. I trimmed most of the fat off my roast and added about half the butter called for. When we made this last time, we skimmed a lot of fat off before serving. I also used a low sodium gravy packet. That being said, it’s a tasty recipe!
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I was just telling my friend about this recipe. I still haven’t made it.
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Do eet. You won’t regret it. I prefer the trashy version minus the stick of butter bc that’s just ridic.
ETA: Oops, I see @Amandarama already mentioned it 
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We needed to use up two legs of lamb (1 bone-in, 1 boneless) that we had in the freezer from last fall’s share, so we hosted a big potluck for our friends yesterday — it was also our last big ‘to-do’ before we leave town. My PIC did his magic, having butchered the legs and marinated the big chonks for kebabs since Friday.
(before)
(after
)
Initially, I was just going to make tzatziki and melidzanosalata, but I had 1.5 jars grilled eggplant, so I divided them up & made a bowl of yoğurtlu patlıcan salatası as well.
Our dear friends, many of whom are talented cooks, contributed an abundance of dishes to the feast: eggplant / mozzarella / tomato stacks,
3-bean salad,
broccoli salad,
a bulgur dish with lentils, onion, tomatoes & dill,
pesto rotini,
baked cheesy mac,
German potato salad,
lemon orzo,
and two wonderful cakes made by our Lebanese friend, one with peaches and one with blueberries, both with a lovely light custard & a super-buttery crust! 
Ample wine was consumed,
some folks sat outside in the swamp, others enjoyed the a/c, and a couple new connections were made 
It was a happy/sad occasion, but we kept reminding folks that we’re not that far away & we’ll be up for a few weekends. Nice to be missed, nonetheless 
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love a good picadillo, but that gozleme sounds great too.
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Thank you. I had forgotten about that, but when I went and looked I see that her comment is actually on my note from back then.
Note that recipe (magicalslowcooker) and also Mezzetta’s, which was mentioned around the same time, both called for 1/2 cup of butter, while spendwithpennies above says 1/4 (also SWP says 4-5 lb while Mezzetta says 3-4 lb).
But I’m pretty meticulous at following seams and pulling the fat from between the muscles on pork shoulder and beef roasts, unless I’m going to be serving it as a whole roast to slice, rather than breaking it up or shredding.
I love seared fat like on the rim of a steak or chop, but really don’t like getting a big gloppy glob of soft wet fat in my pulled pork or Italian beef or what not.
(Edit - in fact, that’s one of my judgment points on a bbq joint - If I get any gloppy fat, I’m done with the place. This comment excludes brisket, of course.)
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They’re both family favorites. I just started making gozleme a few months ago when I first read about it here. I’ve done it 3 times using Nagi’s recipe at Recipe Tin Eats - so far only the beef filling and mixed beef-lamb filling, but I do want to do the spinach-cheese filled version, too.
And I’d like to branch out and try some other recipes, although Nagi’s is simple and quick and the bread recipe (unleavened and just flour/oil/water/salt) adapted pretty readily to gluten free for daughter #3.
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Mandatory, right?
Dude, when you throw a dinner party, you really throw one hell of a party!
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So delicious! Got one more in the freezer for another day. 
The friends who brought this spent many years in the Frankfurt area, and are about to embark on a sabbatical in Hamburg — lucky bishes!
I can’t take credit for anything but the few things I made. I would never dare dream of trying to feed more than, say, 8 peeps at once. We have a lot of friends, however, so potlucks are our MO for the most part
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