I had a massive craving for a big-ass salad, as we hadn’t had any since Sunday. My PIC isn’t a big fan of dinner salads, and I was feeling like something meaty on the side, but nothing at the stupidmarket stood out, and neither of us felt like cooking… so we picked up a carnitas dinner at the local Mexican joint down the hill from us to share. The carnitas are flavorful, tender & abundant and come with beans and rice.
Fish tacos with a nice, panko-crusted BC ling cod. Store-bought corn and flour tortillas. Pico de gallo with avocado. Sriracha mayo with lime and garlic. Chopped lettuce.
Old school last night: chicken chow mein with pan fried noodles. Oh, there was a ripe mango which became mango sticky rice for dessert. Didn’t realize how easy the rice dish is!
Shrimp and corn “choup”. Sauteed leeks, garlic and celery in bacon grease, added a splash of vermouth and chicken broth. Red potatoes were cooked until tender, finished with corn, sauteed shrimp, heavy cream, bacon bits and smoked paprika. Stonefire flat bread with Boursin garlic & herb, sauteed leeks and mushrooms, speck, baked until crisp and topped with wild red arugula.
Crispy salad with avocado, and spaghetti and meatballs. Browned butter on the pasta, with mizithra cheese. Parmesan atop the meatballs & sauce. Probably leftover mango sticky rice.
6 hour Guinness braised beef shin with caramelised red onion jus on shredded lettuce, topped with avocado, red shrimp, crispy bacon, and homemade ranch.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
690
Gift link FTW - thank you! Hey what was your particular mix-n-match of the 2 recipes, and how was it? I’ve made the MS recipe 5 or 6 times and we like it, but I always felt it could be better.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
691
I bet it adds a fair bit of a nice tang, too, given you’ve got almost 25% sourdough in there.
honestly, one of my favourite quick dishes is steak, avocado, prawns, and ranch dressing, this was a next step - although my original idea was a bapless burger, but the beef shin in the farm shop looked so appetising
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
695
Beef stir fry, mostly based on Woks of Life and tossed with some udon noodles. I had cut some ribeye steaks yesterday morning, and had about 10 ounces of trim I wanted to use.
I didn’t feel like hitting the store so I used regular green cabbage, baby bella mushrooms, some on-their-deathbeds scallions, and carrots. Otherwise I followed the recipe with the exception of adding a half teaspoon of fish sauce to the meat velveting process.
We like the MS recipe just fine, but I used a dry Harrissa blend from Whole Spice, with honey and garlic from the NYT recipe before pan searing. I think the honey makes it easier to brown without overcooking and tastes pretty good too!
I get pork tenderloin “medallions” from Heritage Foods, so I use the pinchos morunos idea rather than whole tenderloin, and I finish with the sauce from the MS recipe.
2 Likes
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
699
Thanks again. And oh, I forgot to mention, the last couple of times I’ve made the MS recipe, I’ve blended in some other ingredients from another pinchos morunos recipe at Spanish Abores, and really liked it as well. With all the garlic already in the meat marinade, I just used lemon-honey for the MS sauce, but it’d probably still be fine if one really likes garlic.
She adds turmeric, oregano, cinnamon, a bunch of grated garlic, some lemon juice and olive oil to make a marinade instead of a dry rub, and recommends minimum 2 hour soak.
