Continuing the mid-week holiday indulgence.
Thomas Keller’s fried chicken. A creamy mac and cheese (yes to both Cougar Gold and Velveeta). Salad greens, because veggies.
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Boneless pork chop, bbq sauce, scallop potatoes from the freezer, coleslaw with creamy dill dressing.
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Harissa Honey pork tenderloin (gift recipe from NYT.)
Practicing my pork game in advance of New Year’s Day!
Mostly dropping by to share 154 f according to Meater thermometer.
I would have preferred 145, which is what it was “set up” for. Served with the accompanying yogurt-sumac-garlic sauce.
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Id taken the turkey carcass out of the freezer over the weekend so threw it in a stock pot with some aromatics and herbs. Let it slow simmer all afternoon, then added some random veggies and lentils.
It was really tasty, and doubly nice as it gets pretty stinkin chilly here in FL. Theres a chance of frost tonight and tomorrow, and the wind is whistling round the house tonight. Nowhere near the level of awful that the folks in the Midwest and Northeast are getting, but unusually cold for us.
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I set out to make a riff on youvetsi, with chicken instead of lamb. I had little crimini mushrooms, so I added them. Cherry tomatoes? Sure. And butter beans and broccoli spears? Why not?
The BLSL thighs were pull-apart tender after an hour at a low simmer.
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Yes, and?
I am always looking for new fish recipes and the Ottolenghi recipe @MunchkinRedux posted the other day caught my eye. I pulled a package of fluke from the freezer. I didn’t have all the ingredients so I made a few substitutions which worked out fine. I did follow the advice of adding more tomato sauce (I used a mix of diced and crushed) so upped the amount of spices. I had some broccoli rabe to use up so I lightly steamed it and added it to the sauce. Delicious.
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Pad Kra Pao? I’ve ordered various spellings!
This looks like a great riff on it. I might have to try it!
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I just call it rice and stir fried beef with runny fried eggs.
I guess that’s one type of “various spelling”
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We order a Thai version regularly, but with pork and basil, and husband gets his egg well done.
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The last dinner of the year will be a tweaked Hazan Bolognese with pappardelle. The tweaks are substituting minced chuck and pancetta for ground beef and adding ground fennel seed. Here it is at the milk stage:
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That looks faboski! Recipe?
Thank you. I don’t have a recipe and it’s different every time. I could tell you what’s in it if you like.
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Yeah, that’ll work. I don’t really do recipes either, so I get it 
Thank you. I think any greens would work.
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Alrighty then. This time I used:
Olive oil to sweat chopped veg
1/4 large red onion
4 green onions
5 small carrots
1 small celery heart with leaves
Nine small red potatoes
1/4 small head green cabbage
Garlic to taste
9 rinsed frozen head off shells on deveined shrimp
Added about 5 teaspoons of Knorr chicken bouillon (sometimes I use canned chicken stock, either salted or unsalted)
Copious amounts of red chili flakes
1TB of Worcestershire sauce. Would have used soy sauce instead if I had some
Sweat till veg has softened
After shrimp had defrosted, removed and took off shell and set aside.
2 cups water
1 can of full fat or light coconut milk. Rinse out can with half can of water and add that, too.
If I have, I add a can of cream of corn. I used frozen corn this time.
Rinse frozen corn, peas, haricots verts to remove freezer burn and add to pot.
Simmer till potatoes and carrots are done but not mushy.
Add back shrimp and some imitation crab to pot just to heat through.
I added no salt due to Knorr and Worcestershire sauce but you may wish to adjust seasonings to your taste. Of course, add or leave out whatever to your heart’s content.
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