Last night’s dinner: pork medallions with shallot, balsamic vinegar, and Dijon mustard. Small baked potato with the basic fixings, and sautéed zucchini and yellow summer squash.
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I made Penang curry with tofu, red pepper, zucchini, and carrot over brown rice. Did my usual combo of coconut milk with Mae Ploy paste, shallot, lemongrass paste, Makrut lime leaf, coconut sugar, fish sauce, Golden Mountain sauce, soy sauce, and a little veggie broth. Garnished with lime wedges and chopped peanuts.
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Cozy weekend day at home. If there was ever a good time to feel crappy / be broke / recover from ish, this freaky cold spell is def it. Apparently, we’re getting a whole other week of these temps 
. Didn’t bother our PGH buddy who went to the outdoor hockey game, then warmed up with a local brew and cheesesteak at a brewery I’d recommended. He was a happy camper 
Due to my PIC’s current indisposition we decided to forgo the originally planned duck breast with braised red cabbage and save that for better times. I thawed another quart of my chicken stock, picked up a roti chicken from Sam’s (MOAR stock to make tomorrow!), and made us a chicken noodle soup with my PIC’s favorite flavor profile these days: “Asian.” 
I started by frying up a few crushed garlic cloves and a smashed nub of ginger in my soup pot, then added the chicken stock, and a chonka white miso for flavoring. I’d steeped a few shiitake in boiling hot water to soften & sliced those. Snow peas for green stuff. A package each of Momofuku noodz sans the sauces, but with two of the dried seasoning sleeves I’d added to the soup. I left out any spice / heat so as to not aggravate my boo’s tummy, but added a healthy spoon of some murderously spicy & delish hot chile oil/paste to my own bowl. A few chopped scallions and Sinatra leaves strewn atop. Really hit the spot, and I may never get chicken noodle soup from our favorite Chinese soup purveyor again. Cheaper, too 
Our pesca buddy’s coming over shortly to catch a movie on the big screen — maybe a Mel Brooks flick if nothing else appeals, or a Christopher Guest movie. RIP Catherine O’Hara.
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Sorry to hear you’re getting slammed with snow. Hopefully you have enogh blankets for yourself 
Ham and bean soup sounds perfect for this kind of weather. I’ll bet some cornbread would taste really good with it.
Defrosted a LOT from my downstairs freezer.
Corn cobs were used to make 8 cups of corn stock today.
B/S chicken breasts were taken out to make chicken-corn chowder on Sunday for me and my sister and BIL. (Also took out some homemade chicken stock for the same thing.)
Pork tenderloin was taken out for Sunday dinner.
2" thick piece of Wegmans halibut was taken out for dinner tonight.
Simply baked at 425° for about 12-15 minutes after lubing up with some olive oil and s/p.
A white wine-lemon-parsley sauce was made to drizzle on the fish, served on Near East rice pilaf with sautéed sugar snap peas, red bell pepper, and onions alongside with Tuscan Sunset seasoning blend and a bit of s/p.
There was wine.
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Your whole plate looks fabulous, with the halibut looking perfect!
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Part of a salad kit, last of my chop chop salad, and some rotisserie chicken dressed with bleu cheese dressing.
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Last night was Steakapalooooooza. I had some old work buds over and broke down a standing rib roast Wednesday morning to prep.
My son-in-law was supposed to join us but due to a last minute planning change, his parents are visiting them this weekend. And 2 other guys who were tentative dropped out, so I sent 3 of the steaks home with the SIL, only minimally trimmed because some people like the extra fat down near the bone end. Average mass, 1318g (2.9 pounds):
Not sure if he’s cooked them yet or waiting for tonight.
Here are the other 4 that I cooked last night, well-trimmed. I salted them at 1.35% total (as fish sauce, about a teaspoon per steak, the rest as regular salt) Wednesday after I cut them. Cooked in a low oven (200F) until they hit about 125F, then pan-seared.
I also made a loaf of olive-garlic bread. It didn’t get much height on it - the dough was really too wet. But it tasted great and everyone loved it. Castelvetrano and black olives, about 50-50.
One of the guys brought a nice potato au gratin, and a tomato stuffing that tasted a lot better than it sounded as described (apparently a big thing in his home state of Ohio). We also had lupini beans and some lupini bean hummus as appetizers. None of the guys had tried either before (but the Sicilian-American recognized and named them, and asked about processing method). There was a third jar; now there’s not.
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It broke apart as I tried to grab it with tongs to plate it, but it flaked nicely after cooking at 425° for about 13-15 minutes.
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Roasted chicken-zucchini-parm meatballs, served with a creamy basil pesto sauce (I added red pepper flakes). Bucatini noodz. Romaine in Caesar dressing. Easy and satisfying, will make the pesto sauce again.
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I defrosted the freezer yesterday, lots of small containers of leftovers. I got rid of 3 by making nyt salmon patties and my potatoes au gratin. Cabbages slaw, yellow baby bell, radish, oo & v dressing. Patties were tasty and moist. I used a salmon burger and pieces of sockeye, used less panko, figured they would soak up the juice as they rested and they did.
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Saturday focaccia. I liked the way this one turned out .Garlic and Rosemary . Soft and crunchy. Served with smoked pork loin , potatoes, and salad. Cheers.
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Hey Eli. Just out of curiosity - you guys eat out a lot. What is the typical spend for a dinner for you two (including wine)?
Not judging, just genuinely curious what a really nice dinner for two runs, as we almost never eat out.
Not sure exactly why we don’t - we just don’t; or, we haven’t yet (other than rarely when on vacation). But seeing your fantabulous photos, I’m thinking that now that the kids are mostly out of the house, maybe we should start.
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That one looks perfect!
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Yes . I really liked it .
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I felt like pasta, but I had leftover black cod. So, leftover black cod over WW spaghetti carbonara, with crisp bacon bits from the carbonara.
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I recognize that Salton Sandwich Maker. (Or maybe it goes by another name in your area). But we still use it quite a bit.
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