Grilled Shrimp Tacos with Pipián from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman.
This is a pipián rojo, but becomes more orange with the addition of ground annatto seeds. This had a slightly earthier flavor than the pipián rojo I made from Rick Bayless (to go with duck). Stupak says this yields 2.5 cups of sauce, but I got a quart. Pretty sure I cooked it down enough, but who knows? We used a cup of sauce tonight and I divided the rest for the freezer. Made the sauce on Sunday and the rest tonight!
We are also often use different sausages for dishes (and so we are often looking into the ingredients list beforehand) but I think the problem with the John Morrell ones is that they are made with what is often called white slime as their main ingredient which is mechanical separated chicken (not really meat but mainly tissue)
I’ll be living the bach’ life for a couple of days while my PIC is giving a lecture in Dallas & tripping the light fantastic with former colleagues (or something like that).
We’d briefly considered having me come along & adding a few days in Austin (I’ve never been) where we have a standing invitation from a friend — but with me still not working & numerous trips already behind us this year, we decided to save the moolah instead.
Felt lazy & grabbed another black garlic marinated salmon filet from the Sprouts market, which I popped into the air-fryer at 400˚ for 7 min.
The skin came out perfectly crisp, but the meat itself could’ve probably used less time than that. So now I’m extra glad I went with the Atlantic, as they also had wild Alaskan salmon for not much more. However, I’ve clearly not perfected the air-fryer method, and didn’t want to risk a dry AF piece of fancy fish.
I also made a salad “for one” that looks a lot like the salad I make for two.
He grilled out a ribeye along with mushrooms tonight. My plate Steak with a baked potato and a little cup of Heinz 57. We were out of A-1. A salad with mixed romaine., beets, homemade blue cheese and toasted walnuts.
Back in my kitchen after a month and was craving salmon.
Tried a new-to-me method of roasting with herbs and butter that turned out beautifully.
Made a quick red lentil / masoor dal in the pressure cooker that started and finished with the salmon, about 15-20 mins including a simple tempering of garlic and cumin.
Microwave-steamed cauliflower drizzled with the same herby butter as the salmon, plus rice-quinoa blend to absorb all the sauciness.
Description of salmon recipe is over on the COTM Thread for the quarter.
Interesting variation on pesto with Spaghetti with Pesto Pantesco - the pesto is made with almonds, tomatoes, basil, parsley, capers, anchovy, garlic, red pepper flakes and olive oil.
Everything gets into the food processor and there are about 1.25lb tomatoes in the pesto (there is also plenty of basil and parsley which gives a more dominant overall green color)
& numerous trips already behind us this year, we decided to save the moolah instead.
that looks a lot like the salad I make for two.
