I mentioned Jaime Oliver in another thread. This is his recipe for Garlic Breaded Chicken Breast. Potatoes were on sale this week (10 lbs. for $1.97), so they were the starch and beets for the vegetable.
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I tried the low-and-slow calamari simmer that @small_h posted about above, but in a light tomato sauce, very low heat for 30 minutes. It didn’t really work out for me, or maybe in this prep. The squid was tender, but lost all of its flavor. The sauce itself with fusilli bucati, olives, and myzithra cheese, was good, though.
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Green Fettuccine with Chorizo Verde from Anything’s Pastable by Pashman - interesting and tasty approach of instead buying chorizo verde you kind of deconstruct the flavors and components in the ground pork and sauce. The sauce is made by pureeing a mix of roasted poblanos, roasted jalapeno, roasted garlic, roasted tomatillos, scallions, cilantro, Mexican crema and chicken broth. The meat is done by mixing ground pork, some of the roasted poblanos and jalapenos, lime zest, cumin, coriander, oregano and garlic powder. After searing the meat, you cook it with the sauce, add the fettuccine and some lime juice. Served with some cotija cheese
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30 shouId’ve worked fine? That said I usually go for about 45-50 minutes for low and slow and it gets pretty tender and flavorful, as well as giving a lot of flavor to the braise. I wonder what happened?
I can’t fork your post, JUST because of that. Like your sesame seed buns with way too many seeds, there is TOO MUCH GREEN stuff! Like all of it needs to go. 
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Oh, no! How will I go on living? 
I want to sleep on a bed of cilantro 
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I think I’d love the sausage and sauce over rice!
Voting for DOTQ and COTQ are up:
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I made my white fennel ragu using chicken Italian sausage, served over pappardelle w/ plenty of Parm Regg. Sauteed green beans as the side. Turned out well!
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That should also work quite well with this recipe
You have a food blog? I had no idea—cool!
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Very simple tonight: Gorton’s Extra Crispy Beer Battered fish filets on Near East rice pilaf with sautéed spinach alongside.
The spinach had a bit of Aleppo pepper and ground sumac, and I drizzled some Heinz Salad Cream on top of the fish.
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My elderly neighbor — who turned 88 earlier this month, but doesn’t look a day over 78! — recently had a shoulder replacement & asked if I could pick her up a few things at the grocery store. Her eyesight isn’t the greatest anymore, either, which makes chopping / preparing her own meals increasingly difficult. I told her I’d be more than happy to include her in any future meal plans, e.g. last fall I made so much of my Tuscan soup I gave her 2 quarts, among other things. She also never had golden kiwi before 
, so I peeled & cut up a couple from my own stash & brought it over to her after I’d dropped off her groceries.
Got a little driving in before I had to give myself a break, and picked up wine for our fancy dinner out with the gang tomorrow before the alumni descend onto our town. ESPN is already here 
Dinner was a very easy affair: Tuscan soup from the basement freezer from who knows when (probably when I made it last fall 
),
plus a Big Dinner Salad, as I was craving one: romaine, radishes, celery, red pepper, avocado, umami bomb tomatoes, cucumber, HBEs, Ortiz tuna, all tossed in ranch dressing.
Lovely. And TPSTOL for tomorrow’s lunch.
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He grilled out salmon a couple weeks ago and since I’m not crazy about it there was plenty leftover for my favorite salmon patties. Made up the next morning and stuck in the freezer for dinner another night. Tonight was the night. Coated with Panko and shallow fried. Leftover squash casserole and glazed carrots for him. Just homemade tartar sauce for me.
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American wagyu tenderloin filet with casino butter. Potato gratin with scallions and bacon. Roasted carrots.
Red and green peppers, scallions, spuds, and carrots from the garden.
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Long defunct. Over a decade – 15 years.
