Looks great!
My lazy mind is thinking I can apply my new curry paste to some ground meat and make patties 
(During the pandemic, there was a family who started selling a few homemade Lao items via Insta – I tried the sausage, jerky, two kinds of spring rolls, and a few other things, and all were fantastic. It was my first time trying that style of sausage and netted spring rolls, which I have not seen since.)
That’s pretty promising
Yes! You are right!
However, his braised beef online offering costs a whopping USD 38!!!
The above Ramsay version is under CAD10!!
Where did you but this @THECHARLES ? I’d be interested in trying it if you come back with a favourable review.
Walmart!!..of all places!!
They look wonderful!
Gorgeous!! So will you make it again or move on to new sausage adventures?
I used to have a truly authentic to West Texas enchilada sauce recipe that was out of this world - no tomato product whatsoever in it. Sadly that recipe was lost in one of our many military moves.
The one I am posting is not bad; you might want to try it.
Sacramento Bee Homemade Enchilada Sauce
This recipe came from the Sacramento Bee and is credited to a Sacramento restaurant called Capitol Tamale.
2 tablespoons vegetable oil
2 tablespoons flour
1 tablespoon paprika
1 tablespoon chili powder
1/4 tsp. ground cumin
1/8 tsp. Mexican oregano
1 clove garlic (minced)
14 oz. chicken broth (canned broth or homemade)
Combine ingredients except broth in medium saucepan or deep skillet. Cook and stir until hot. Stir in broth. Cook over low heat until thickened, stirring occasionally, about 30 minutes.
Dip corn tortillas in hot oil and warm sauce. Add filling and roll. Pour remaining sauce over rolled enchiladas. It should be enough for about 8 enchiladas.
Hope you like it, if you try it.
Ah, too bad 
Saturday night at my sister’s, we made a Spanish dish lentil and fish dish. Fish monger had beautiful white sea bass so I used that instead of cod. Would have preferred a bit less soupy, but it was still delicious. Sea bass was pan fried and placed over Rancho Gordo green lentils (cooked with carrots, onions, red pepper, garlic, bay leaf, parsley. I added spinach, and used a mix of sweet and hot pimenton. A wonderful chimichurri-like sauce gets spooned over the fish (garlic, salt and parsley smooshed in mortar and pestle, evoo added at the end.) I’d love that sauce with steak, too.
I grilled Afghan-spiced chicken breast (using a rub with Orange Zest, Rumi Fennel, Rumi Coriander, Cinnamon, Rose, Hibiscus, Ginger, Cardamom, Clove, and Rumi Saffron) and tucked it into grilled ww pitas with tomatoes, cucumbers, lemony homemade hummus, grilled red onion, street cart yogurt sauce, lettuce, pickled onion, feta, and harissa. Some TJ’s Bulgarian eggplant with tomatoes and onions on the side.
Pear bread for dessert.
Thank you, I just printed a screen shot of the recipe. I’ll give it a try next time I make enchiladas!!
‘twas deceptively sunny out today, yet still very cold. Picked up a few groceries & swung by the new patisserie to pick up two more Dubai truffles and a triple chocolate pistachio cookie… guess the double chocolate chip cookie and CC walnut cookie we still had left from our last order just weren’t enough. We are never going to lose any weight with these 
fabulous new bakeries in town 
After all the Asian and ME food recently we felt like some western food: oven-roasted steelhead filet with a butter/lemon/shallot/garlic/herb topping, NYT air-fried baby taters just tossed with olive oil, sea salt & rosemary, and a mixed salad of red & green butter lettuce, flavor bombs in buttermilk ranch dressing. I’d been craving a salad bigly.
The fish wasn’t done when the potatoes were, so we started with the smaller part of the filet.
The potatoes were not nearly as good as my usual taters — more leathery than crispy, and not as creamy. Meh.
Salad was great, of course. Can’t win them all 
Lunch is called dinner in Saskatchewan. Not too early!
Take-out fried chicken from Mary Brown’s for dinner tonight. Potato wedges, coleslaw. Leftover Russian salad I had made a couple days ago.
Half a Bola de Berlim for me,
and pasteis de nata for my DCs tonight.
looks terrific!
I had a bite of Pongal last week, which set off a craving. Tonight I finally got around to it.
Pongal is a South Indian variation of Khichdi, which could be described as a risotto of rice and lentils. However the method varies a bit and so do the seasonings.
I’ve made it once before, but I think my familiarity with khichdi got in my way. This time I made it as it’s supposed to be, and was rewarded with the right outcome. Lovely texture and flavor both, and so comforting; I didn’t skimp on the ghee this time!
I roasted cauliflower to go with, as well as piece of salmon slathered with harissa. (The salmon was not required, I could happily have eaten this with some yogurt on the side, which is likely what I’ll do with the leftovers.) And papad, because I always want some crunch with soft rice and lentils.
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