Applewood-smoked tri-tip on the Big Green Egg. Leftover mac and cheese. Heinz beans in the blue can served optionally for those who love them. Romaine in Caesar dressing, which was not my first choice for greens tonight, but it turns out it went well with the rest of the meal.
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Nice looking . So far winter is coming in like a lion . I will be snow blowing according to the weather alot tomorrow. I miss pizza Saturday already. Im probably going to set the pizza oven up sooner than later.
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Seared and roasted pork tenderloin with apple cider, maple syrup sauce. Roasted carrots and roasted golden beet, fennel, craisins, blue cheese salad over butter lettuce, sherry wine vinegar & oo dressing, fennel fronds. Boulevardier and wine.
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Thanks! FYI the Ooni Volt is usable indoors (just sayin 
)
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While my favorite fish market that supplies a chain of seafood restaurants on the beach is still closed from the hurricanes, I drove to their other location inland and restocked my freezer. Yesterday red snapper fillet and today used the leftover fish for fish tacos
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Shrimp and potatoes with egg lemon sauce, sauteed cabbage with sungold tomatoes and sage butter. (Sungolds and sage from the balcony. Yes, still.)
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Yes… I always look forward to seeing your creations and “stealing” some of your ideas!
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I have a open air covered site ready . Ive used it once before no problem .
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Try The Narrows (also on Goldbelly) – their 5oz crabcakes go for $116 per 4 or $180 per 8. I’ve had both theirs and Faidley’s at the source, and I prefer The Narrows’ crabcakes by a good margin. They also have an excellent cream of crab soup. Not sure about their Canada shipping or surcharges but you can check that yourself.
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Fun dinner with a bunch of friends at someone’s home, assembled and/or cooked by his mom who’s visiting from India.
Snacks to start:
Spicy cheesy corn on puff pastry
Semolina pakodas
“Mixture” of chana crisps, potato chips, and other crunchy stuff (to go with drinks)
Chaat:
Raj kachori (crisp puffs topped with potatoes, beans, yogurt, several chutneys, and mixed spices)
Pani puri / puchka (delicate crisp shells stuffed with potatoes, beans, and spiced water)
Dahi batata puri (same shells stuffed with potatoes, yogurt, chutneys, and spices
Dinner:
Matar kachori (puris stuffed with peas) – rolled and fried fresh one by one by his mom (I tried to help, but she likes to do this herself for QC so we just stood around and chatted as she went about it)
Potato sabzi with gravy
Mixed vegetable pulao
Kadhi (yogurt-gram flour gravy)
Mango chutney (freshly made)
Dessert:
Brownies (made by me, half eggless for his mom)
Trifle (made by another friend, missing the cake but very tasty nonetheless)
Gulab jamun
Pista barfi (pistachio “fudge” – a Diwali special)
I was being so good about pacing myself, but I then I succumbed to an extra Puri, and so had almost no room for dessert. I did manage a taste of the Pista barfi (pure pistachio-sugar goodness, and which prompted a funny chat with his mom about my almond and cashew attempts a few weeks ago) and just a spoon of Trifle, which is a childhood throwback for us all (though the person who made had apparently never eaten trifle before, hence why she though the cake would not be much missed 
).
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Feasting and fun with friends is life at its best! And on a weeknight (I believe) no less. Looks like such a great evening.
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I have a pork tenderloin sitting in the fridge that needs to be used (Ilearned Mr Bean didn’t like what I originally had planned for it). Yours looks delicious. Would you mind sharing your recipe?
You can easily substitute stewing beef, veal ,lamb or even chicken for this dish, we prefer pork or veal.
Simmer the protein in lightly salted water for 30-45mins(Mom insists 1 hour + but that’s just crazy talk), skimming the “scum” frequently, to create a stock and reduce cooking time in the oven.
Dice one cubanelle or green pepper and one med size white onion, and half a carrot and sauté in a mix of veg oil and olive oil(more olive oil than veg) with salt, black pepper and a pinch of dried oregano, till the onions have caramelized slightly and then add a table spoon of paprika(not smoked), cook for 45 seconds, add a table spoon of tomato paste and canned tomatoes(or diced fresh) and cook out for 30 seconds, add orzo(I do about a pack and a half) to the mixture and stir until the orzo is covered with the oil and tomato mixture, maybe 20-30 seconds, you can add fresh chopped garlic to this dish but that’s a no no in mom’s kitchen for some reason.
After the protein has finished simmering, add it to the mixture, stir and add the stock, how much you add is up to you, the more you add the soupier it will be(which is how Pops like it), add salt and pepper to taste, I like it a bit drier and you can always add more during the cooking process. bake in a 350 degree oven until the orzo is cooked, approximately 20-25 mins but that depends on your oven and how al dente you want it.
Ideally you should only have to use 2 pieces of cookware for this dish, one to simmer the protein and one to sauté the veg and bake it in the oven, no such luck at my mom’s place I use 3(eye roll) . A good cast iron rondeau or any oven proof piece that can hold the liquid should do the trick for the sauté and baking, and always check the seasoning during the cooking process and adjust accordingly. Serve with fresh, crusty rustic bread and enjoy!
Sorry about the vague ingredient amounts and quantities, but I just do everything by eye, mom used her hands and favorite tea cups to measure her ingredients so…
Remember, you can always add more of something to you recipe but you can’t take it away.
I had some leftover veal stock that I subbed for water, you could use chicken stock as well to simmer the pork and make sure you save that “stock” for later!
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How are you holding up since the storm? Has there been a lot of destruction and disruption?
Saving!
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What a feast! I can’t imagine how long it took her to prepare all that.
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What is lazy to you is a feast to me! I am now wiping the drool off my keyboard 
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That makes two of us! /cc @John
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Roughly how many canned or fresh tomatoes?
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That depends on how much you’re making, I used a 1/4 cup of purée tomato and a tablespoon spoon of tomato paste for this batch. Add more or less depending on how tomato-y you want it.
Also, I can’t find Cubanelle peppers at my usual grocery stores so I’ve been substituting Anaheim’s.
Edit: I used pork tenderloin because that’s what I had in the freezer, but fattier cuts work better than leaner cuts for this recipe, but that’s just me. It still delicious regardless.
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