Dinner last night - taco Tuesday. Ground turkey tacos
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Still not much of an appetite here, so cheeborgerz were postponed once again.
Finished the leftover fried rice from Sunday, to which my PIC added sautéed oyster shrooms & red peppers, and a lil shredded roti chicken.
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My wife who doesn’t like lamb, or smelling it cooking, was gone.
So I had my favorite lamb (those five little guys who look just like Porterhouse Steaks, 1.8 pounds total original weight). And charred haricot vert (er… green beans, for those who aren’t devotees of the Food Channel), and charred radish slices.
I salted the lamb at about 1.3% and added granulated garlic and onion, baked to about 125°F in a low oven (175F) for a couple of hours, then seared in cast iron, and then reduced the heat and added some butter and added the veggies.
I had soaked the veggies in 3% salt water at (very) roughly 160F before draining and hitting them in the pan very hot (2 steps, green beans first, then the radishes).
Good stuff. I ate it all. (I only eat once a day.)
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I love this cut - delicious and cute! And so much more affordable than rack.
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The rack prices here are around $25/lb, same as beef tenderloin. Crazy. Could I? Sure. Will I? Not on your life - not either.
Broiled shrimp, sprinkled with Cajun seasoning and brushed with pepper jelly butter. Served over corn, onion, red pepper, parsley. Mixed greens salad, tomato avocado, celery, red onion, cambazola, ranch dressing.
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Picked up some live Dungeness this morning. Cooked and cleaned . It been nine years since crab . A special occasion. Cheers.
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Miso-Smothered Chicken with Pineapple-Pickled Jicama from “Smoke & Pickled” by Edward Lee - the bone-in chicken thighs are braised in a mixture of caramelized onions, flour, garlic, red miso, cayenne pepper, bourbon, orange juice, chicken broth and soy sauce. Sliced shiitake mushrooms are added towards the finish. Jicama, red and yellow bell peppers are pickled for two days on a mixture of pineapple juice from fresh pineapple, white wine vinegar, sugar, red pepper flakes, star anise, cloves and mint. Served over rice
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Lentil soup, which came out amazing, for some reason. I was initially worried because I forgot to rinse the lentils, and in the early stages of the soup, it tasted bitter. Uh, oh, I thought, I’ve poisoned myself. But then I kept adjusting - cumin, coriander, lemon zest, chopped mushrooms, spinach. And everything came together, dinner was saved, the end.
Also egg salad on a half bagel with a little bit of that culantro sauce, which is VERY garlicky and my gut was not pleased. I need to temper this bad boy somehow, or I really will end up poisoning myself.
Cat completely uninterested in this meal, unsurprisingly.
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BF is back on the oxy after pain doing PT, but he’s being very careful about it. Hope you don’t need it for too long!
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I have used the Herdez salsa recently because a new store near us had a deal. I don’t love it on it’s own, but in quesos and used in dishes, it really pops out nicely as far as texture and adding a hint of flavor.
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so happy Dungeness crab season is finally here! we’ll probably get some next week, but not live - pre-steamed. we’re wusses.
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very nice presentation!
beautiful lamb, and a perfect cook. I love those mini chops.
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I’m saving those for future PT from now on, too. Acetaminophen & Tylenol are sufficient while this useless limb is parked in the sling, but once we start working on it for real I might need the big guns.
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So your kitty gave up the sling (he was parked on)??
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He had to! 
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