I made more than I needed, so since it can be stored in the fridge for several days, I’m thinking I’ll use the rest in a pesto with pasta early next week.
I used this "recipe " - kind of winging it on my own quantities (although I used a whole lemon’s zest, because I love lemon.)
P.S. I hate her website…“Jump to” doesn’t work and way way WAY too many pop-ups and ad placements that don’t X out. I know it’s how bloggers make their money, but it still sucks for the users.
Btw — the next round of chicken gets better if you have leftover sauce to reuse (and add to).
You can freeze it if it’s going to be a while, though I just stick in the back of the fridge if it’s just a week or two, and then bring it to a boil again.
Old-school chicken tacos with the works, to include homemade refries, a pickled-pepper queso, pico de gallo, chopped romaine, and a chipotle vinaigrette.
Pork tenderloin rolled in fennel seed, garlic and rosemary, wrapped in bacon, seared and roasted. Salad of green and red cabbage, cauliflower, broccoli, red baby bell, carrot, red onion, garlicky blue cheese dressing.
We enjoyed another outstanding dinner at Drew’s Bayshore Bistro, in Keyport, NJ, including pork belly cracklins with fried sweet potato, toasted pecans, and a praline glaze; blackened ribeye with gorgonzola blue cheese crust, and a red wine shallot demi glace; spicy shrimp and grits; a fantastic scallop and Andouille sausage Rockefeller; Cajun crawfish rice balls with a creole mustard aioli; fried calamari with a pickled jalapeño aioli. It all went great with a couple of excellent red blends. There were plenty of leftovers.
“Crying Tiger” with a rolled prime ribeye cap from Costco, mostly following this recipe:
Except I cooked it sous vide at 131F with the marinade and seared it off in a pan. With nam jim jaew sauce from the same recipe and sticky rice. It came out well. The sauce is addictive and great with beef.
Thai-Inspired Bean Curry - green beans and pinto beans are braised in a mixture of onions, garlic, lemongrass, coriander seeds, fresno chili, tomato paste, cilantro, lime zest, coconut milk and beef broth. Served with forbidden rice and topped with a mango, ginger, cilantro and chili flakes “salsa”
This looks great. I love curry leaves and often use them even if not specifically called for by a recipe. I have to travel to buy them so we ended up getting a plant to always have some on hand,
Thank you! Is that 15 leaves or more like 15 branches/stems with 15-20 leaves each? I’m guessing the former…
That. Looks. Fantastic!
Wow wow wow on the scallop / pistachio gremolata combo. Drooling ovah heah 
Branches/Stems.
Though the Stems I usually get are only about 10-14 leaves each.
I absolutely adore nam jim jaew. Might be my favorite grilled meat sauce, besides Peruvian aji verde and chimichurri 
Lovely.
Mine never did that well and promptly died after a move😕
My friend’s band was playing at a pub downtown, and we met with a couple of friends at the gay bar for pregaming. It was an island of serenity amidst the utter shit show that is Greek parent weekend — downtown was a zoo. After a couple of delightful cocktails we headed downstairs, where we were hoping to have the ‘double-stack cheeseburger’ we’d heard good things about.
Place was busy, and we ordered our food & drinks pretty much immediately. The drinks came, the burgers did not. Not for another hour. I was starting to feel icky due to low blood sugar & had a bite of a pretty bad mozzarella stick from our friend’s order, and a couple of lukewarm fries to tide me over. We also distracted ourselves with dancing 
After multiple inquiries that were answered with “kitchen is behind” and “it’s very busy today” (no shit, Sherlock!), it became pretty clear that our orders had been lost 
We were comped a few drinks, and when the burgers finally showed up we pounced on them. Eh. Patties were overdone and dry, bun was too thick… I ate about half of it, but at least I wasn’t feeling dizzy and shaky anymore 
We left pretty soon after the second set was done & invited a few friends over for a nightcap — a decision I briefly regretted en route to our car: I was tired, the insane noise level at the bar had my ears & head buzzing still, and I was def boozed out.
Glad they came over, however, as we had a good conversation about politics. Natch 
After that boring burger I’m doubly excited about today’s spring potluck, the last one I’m organizing before our summer sojourn 
OK – thanks!
I had more Okra to cook so…
Balinese Spicy Chicken Curry, Pan Roasted Okra with Ketchup Manis, Fried garlic, Light Soy and Jasmine Rice
So, so sorry to hear this very bad news.
