That actually sounds awesome. I know my Spring Onion would have a blast!
Taco-palooza on a Monday night. Pork-and-potato hard-shell tacos with a homemade taco seasoning. A chipotle vinaigrette with cider vinegar. Sriracha mayo. Chopped lettuce and garden tomatoes. On the side, red rice with more garden tomatoes, shallots, and scallions. Homemade refries.
19 Likes
I was (unfortunately) only joking about it (but would love to do it myself) but you can’t come too close to the elephant seals (at the most about 10 meters away). In addition, the big males can be aggressive (they often fight) and they weight up to 5000 lbs and so that could be a bit dangerous (but kind of fun still as they don’t move too fast out of the water) for SO
2 Likes
Me too. I’m for the doc to come and hook me up tp 12,000 feet of copper wire. Then they expect me to sleep after 
1 Like
Beautiful Indian Summer day.
Seared and roasted chicken thigh, smoked maple seasoning, maple & hard cider sauce. Slaw, red & savoy cabbage, broccoli, carrot, red bell, celery, creamy dill dressing.
21 Likes
I haven’t sunbathed since last century.
2 Likes
I found a pack of hot dogs on clearance, so I made Hot Dog Soup (Recipe from Glen and Friends Cooking - Youtube). This is actually a really tasty soup.
18 Likes
@ChristinaM - I made this tonight basically following the Bonappetit recipe but halving the lemon juice (to two Tbs, but using zest from 1/2 of the lemon) plus reducing the yogurt to 1 cup total, and adding a bit of turmeric (1/2 tsp) and 2 Tbs olive oil to the marinade.
I also decreased the salt and changed how it was added. The recipe called for almost 2.2 % salt ratio (2 Tbs DC salt per 2 pounds chicken, which is about 20g per 908 g). Instead I used 16 g salt total as 8 g on the meat (just the salt by itself on the meat) for the first hour, then the second allotment of 8 g salt in the marinade. I also had a bit more meat, 1050g, which reduced the salt content a bit more.
Total marinade time in the yogurt-based marinade was about 3.5 hours.
It turned out really well, with no off texture or surface chalkiness. The only other change I made was to add 2 tsp honey to the labneh sauce, but that’s just a personal pref and of course didn’t affect the chicken’s flavor or texture.
I served it with chicken-broth cooked rice, some steamed/buttered broc, and with the onions from the marinade browned under the broiler in a heap along with the chicken, because I couldn’t see discarding them as per this (and several other) recipe instructions. The scorched onions were kind of a hit!
6 Likes
Wow! That looks so refreshing. Is it a cold noodle dish?
No the noodles are hot. I don"t think the recipe specifies to serve them hot or cold but I prefer to use noodles that are hot or warmish at least so the heat ftom the noodles will “melt” the peanut butter. I don"t see why you couldn’t use cold noodles though.
1 Like
One of my favorite goto dinners. I get the Trader Joe’s frozen white corn and add a bit of lime, salt, onion, and cilantro to it and it tastes like the Chipotle corn salsa!
Oooo! What else do you add to the PB? In the past when I’ve made it I add soy sauce and some chili oil
I still swear that shredded soy looks like chicken thigh meat.
But what’s the surprise in the middle? I can’t see it.
1 Like
I use 2 tbsp peanut butter, 1 tbsp rice vinegar, 1/2 tsp soy sauce and grated garlic and ginger. Stir to combine then pour over noodles. The portion I gave you is for one serving. Then add some chili oil and even some chopped peanuts to garnish.
4 Likes
Stir-Fried Rice Cakes from “A Very Chinese Cookbook” by Pang & Pang - stir-fry with sliced rice cakes, thinly sliced pork chop (marinated in a mixture of soy sauce, shaoxing wine, toasted sesame oil, white pepper and cornstarch), garlic, shiitake mushrooms, carrots, snow peas and sauce with oyster sauce, soy sauce, dark soy sauce, chicken broth and toasted sesame oil
14 Likes
I’ve been in a fish rut lately and went looking for something new to try. I didn’t want to have to buy anything and this recipe for Coconut Fish and Tomato Bake from the NYT worked well with some minor adjustments based on what I had on hand.
Freshly caught striped bass is marinated in coconut milk, ginger, crushed red pepper (I used fresh), ginger (wish I had more), garlic, turmeric, honey, lime juice and zest, and cilantro (I used the last of my Thai Basil). I thought the marinade needed some oomph so I added a splash of fish sauce. No cherry tomatoes so I quartered CSA plum tomatoes and threw some Napa cabbage on the sheet pan for a vegetable.
This could become one of my go-to recipes as I always have most of the ingredients and what’s missing can easily be substituted.
20 Likes
Same here! Thanks for the report with your changes.
This looks excellent! I’d go with parsley (obvi! LOL) and probably plum tomatoes as well. Printed it out to try - looks quick to be able to make on a weeknight after work!
2 Likes
