happy Anni, Finnie!
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A huge portion of asparagus gifted to me by neighbors from their asparagus bed - to thank me for “looking after” said asparagus bed (cutting from it) for the next week while they are on vacation - which of course I am thrilled to do!! So far, no need to peel this asparagus, it is tender all the way down the stalk. And a steak which I doused with Worcestershire as soon as it came off the heat and then topped with an indecorous amount of blue cheese. Best dinner I’ve made in ages!
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Did a play on the NYT Dumpling and Tomato Salad with Chile Crisp Dressing using squid bodies I stuffed with pork and chive dumpling filling and steamed.
There were some lovely heirloom type tomatoes at the grocery store that I used. I also tweaked the salad by adding raw shallot in place of the garlic and dill, cilantro, mint, and chives in addition to the basil. The dressing itself was tweaked slightly with a dribble of fish sauce for half of the soy sauce. I served everything over “forbidden” black rice. We really liked this a lot!
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Looks and sounds spectacular! Amazing riff on the original!
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Thank you!
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Oh yes he is. His expression is saying, “You should be so lucky”.
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Hot wings grilled on the Big Green Egg. Crudities. For dipping, there was extra hot-sauce, and also NYT’s jalapeno ranch dressing which is making the rounds - excellent dipping sauce for wings!
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Happy Mothers Day to all of you who are people and/or pet moms.
It’s a chilly, rainy day here on the Wild Rivers Coast. Mr.B’s BBQ shrimp over creamy cauliflower grits. Slaw, red and green cabbage, carrot, red bell, green onion, parsley, Carolina dressing. Wine.
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Skate wing in brown butter sauce with capers and lemon. Oh and asparagus, butter and olive oil, garlic.
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Lovely day with the fam punctuated by an afternoon nap after brunch out. We invited my friend and her teenaged daughter for Mother’s Day dinner - t-bone steak, cauliflower puree, mac and cheese, green salad with vinaigrette, pickled beets, and chevre, stuffed mushrooms, and roasted kabocha with garden sage. A nice Oregon pinot Santa brought this year.
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Thanks for posting the slaw recipe link
Looks delicious, and I’m sure it was!
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Steak-frites. A small chunk of bavette, the dregs at the bottom of the frozen fries bag, and the first COTC of the year (not bad!).
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Spent the afternoon in the kitchen making chicken stock, tuna & chickpea salad for my work lunches, marinated kochugaru cukes, Korean mayak eggs, and dinner: a kimchi jiigaie-like stew of chicken, aged kimchi and its juices, toasted nori, and green cabbage, with plenty of gochujang, soy, brown sugar, sesame oil, garlicky sesame seeds I brought back from Japan, onion, garlic, scallions, and ginger. Turned out super rich, I should have only served us half as much with the rice. Spicy and tasty, though. And plenty of leftovers.
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but what a chunk! yum!
i second @GretchenS ! What a delicious looking/sounding meal!
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Pizza with Prosciutto and Brussels Sprouts - quick two hour dough with tipo 00 flour and some olive oil. Tomato sauce made from tomato passata with garlic quickly cooked down to the right consistency. Pizza topped with thinly sliced brussels sprouts, fresno chile, mozzarella and parmesan and after cooking in the oven with some prosciutto and olive oil
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I had a small kielbasa in the freezer and was thinking about how to stretch it into a couple of meals, so I made Hoover Stew with it.
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That pork shoulder is a beaut!
It looks very thick for a salad dressing. Is that according to recipe, or did you make it that way to create more of a dip for the wings?
Have yet to make it, even though I was one of many who shared it 
