We enjoyed some excellent takeout from Don Pepe II, including our usual favorites of seafood stuffed lobster, seafood stuffed avocado, Spanish chips, and paella Valenciana (which we will have for dinner on Sunday). We started off with an espresso martini and enjoyed an excellent red blend with the main course.
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Tiny Tourtiere for Pi(e) Day – Canadian beef and potato pie with a simple oil and ghee crust.
And roasted cauliflower. Properly roasted cauliflower may be my favorite vegetable (if you eliminate all potato items from the field, that is, though it could certainly compete with them).
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Dinner tonight at Dali with three friends…my first time dining out in close to 9 months!
There was TPSTOS(angria), roast duck in berry sauce, baked goat cheese with tomato sauce, beef tenderloin on toast with roasted peppers, roasted potatoes with garlic alioli, baby lamb chops with peach sauce, and beef in red wine sauce. The last tapa we didn’t need, as we were full by the time it was brought out.
BUT we still enjoyed dessert, which was Churros (no picture) and several Cuarenta y Tres and a Madeira.
A wonderful time, and while I probably blew any gains I’d made in my diet over the past month or so, and the cholesterol meds are working overtime tonight, I wouldn’t have missed it for the world…it was SO wonderful for me to get out in the dining world again after so long!
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Wow! A feast.
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Here, there were tummy troubles, so I reached for the cure: Lipton’s Noodle Soup mix “with real chicken (flavor)”. I simmered it with leftover cheese ravioli that I couldn’t finish last night. So, ravioli in brodo?
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Pork Stir-Fried Noodles from A Very Chinese Cookbook - boneless country-style pork ribs are marinated in a mixture of soy sauce, oyster sauce, hoisin, sesame oil, liquid smoke and five-spice powder. The meat gets stir fried first, than shiitake mushrooms followed by napa cabbage, scallions, ginger and garlic before everything is thrown together and mixed with the sauce (left over from the marinade with chicken broth, chili-garlic sauce and corn starch). In the last step fresh lo mein noodles are added and quickly stir-fried until well coated
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I made my annual trip to the Union (NJ) Pork Store for their homemade pinkelwurst. A friend introduced us to this lesser known German sausage and I’ve been making it annually ever since. The sausage is cooked with kale, potatoes and pears. A pork roast is often added but I don’t bother with it.
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So great you got to hang with your posse at your happy place again!
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Your friend must have Northern German roots, as “Grünkohl & Pinkel” is a traditional winter meal from that area. Kale, potatoes, and pretty fatty sausage are cooked together. I’ve not had a version that adds pears, but there’s another Northern dish called “Birnen, Bohnen & Speck” (pears, beans & bacon), so maybe your friend combined a couple of recipes.
Real stick to your ribs food 
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I was hoping you’d add some background and insight on this dish. My friend says that not many people who didn’t grow up eating pinkelwurst like it but we really enjoy it.
I didn’t grow up eating it a lot. Both my parents were born in Northern Germany, but moved to the Rhineland — my mom as a young kid, my dad in his 20s after returning from the war.
Only my dad’s mom would occasionally make it in the winter. I liked it, but I wasn’t a picky eater by any means.
That’s about all the background and insight this Rhinelander has to offer
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Cookbook of the month nominations are underway – join in to cook together!
This is what the slammers are in my area.
Texas Sausage Slammers
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d images here
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That’s a dish which is popular in the Northern part of Germany but especially around the city of Bremen. There are a few variations on pinkelwurst and what type of grain gets into it but normally its made from minced pork, beef tallow and roughly milled grains (either oats or barley) filled into beef intestines (pinkel is an old German work for beef intestines) and then smoked. The kale tends to be harvested after the first frost as it converts some of the starch into sugars and makes the kale slightly sweeter. It’s a great dish - I would recommend to braise some additional pork belly in the next round as it makes it even tastier.
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Those look VERY good. Have you seen the sausage thread?
Thank you. I have not seen the sausage thread. Do you believe it would be good to post the Texas Slammer in that thread? I know I am going to read the thread and thank you for pointing it out to me.
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Why not? They look delish.
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Okay will do.
Burger with gorgonzola and grilled red onion on a toasted English muffin with tater tots. BF had Jarlsberg on his. Boom Sauce DIPA for him and Pinot Noir for me!
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Tonight I made a seared lemongrass shrimp salad with brown jasmine rice, tons of herbs, baby spinach, sauteed green beans, toasted coconut, cashews, fried shallots, cucumber, and radish, in a coconut nuoc cham-type dressing. This was loosely based on Milk Street’s Jasmine Rice & Herb Salad [paywall] and Meera Sodha’s Herbed Wild Rice with Coconut & Lime from East.
Followed by decaf chai with my friend’s gifted homemade ginger syrup.
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