The glorious, fleeting season of RAMPS!!! is upon us.
14 Likes
Chicken, spicy cole slaw, sweet and spicy pickles, and Mike’s Hit Honey on a toasted ciabatta roll. Potatoes started out as leftover hash browns and ended up as kindling.
15 Likes
Pizza Saturday . Raining. Not going to stop pizza Saturday.
Margherita extra . Topped with prosciutto and basil. Cheers.
19 Likes
Yum, that looks great.
It really was. (One note: toast panko next time.) Ramps are crazy expensive this year - $6 for a modest bunch, but it should give me three more dishes.
8 Likes
Such vibrant colors! 
1 Like
I wanted to catch my friend’s trio show with my keys & bass last night, but our pesca buddy sent out an invite for an early game o’ cards, so poker it was.
His boo made a shrimp cocktail to start us off,
and the main event were everyone’s favorite Detroit-style πs, namely the Silly Dilly (garlic dill pickle ranch) & the Triple Threat, plus very good fried chicken from Weis. I’d heard they make a good fried bird, but had never tried it.
I won bigly and went home a very happy camper 
10 Likes
Tonight I made miso-marinated pork loin chops, asparagus, carrots, shitake mushrooms, and radishes. I used the stovetop grill rather than the oven and served them with short-grain brown rice, kimchi, and togarashi. Tasty! We added a drizzle of Japanese BBQ sauce after the photo was taken.
11 Likes
At my sister’s last night, I made lamb lollipops (not as frenched as I would have liked) - marinated in fresh thyme, parsley, garlic, olive oil, s&p all day, then pan grilled. Delicious, if quite fatty (we ended up trimming most of the fat off before eating.) Still, really good. Fat steamed purple asparagus with butter, and a salad of beets, feta, TJ’s sweet pecans, and shallot on the side.
13 Likes
An adaptation of Mango Chicken found at the link below. (FB Memories this past week brought this to the forefront again.)
I added sliced carrots and sugar snap peas for more veg; the mango was frozen and defrosted; I subbed 1/4 cup mango juice from TJs to the sauce mixture, and sesame seeds dotted the top.
Served on Basmati rice with wine alongside.
14 Likes
Everybody’s on the lamb train today!! 
Slept like a qween last night following my awesome poker performance…. or maybe it was the delovely 
nightcap we had after coming home.
I would’ve preferred to lounge in bed longer this morning, but our fishmonger had a 50% sale on their frozen fish starting at 11:30, and I’d yet to use the gift card our hosts last night gave me for my bday months ago. There’s usually a line out the door & I really wanted to get their earlier than my PIC did, so by the time we arrived there was already a substantial crowd 
waiting to pick up baskets full of fabulous fish.
We grabbed a gorgeous piece of king salmon, a sizable steelhead filet, and about a pound of scallops — a nice catch of the day 
Despite sssssssincere plans for a Ssssspicy Ssssunday, neither of us were feeling like the Thai curry or mapo doufu I’d tossed around as dinner options.
Instead, the sunny afternoon was practically begging for a grilled meal, so we hit Sam’s Club to see if there was any affordable beef (nope), or their fabulous lamb loin chops (hail-to-the-yes!).
My boo marinated them right after we got back from shopping (olive oil, onion, garlic, fresh rosemary & mint, oregano, s&p) — not the usual 24-72 hours we prefer, but as long as possible.
The meat was perfectly rare, tantalizingly tender & fabulously flavorful 
I made hot crash taters in the AF, this time brushed with avocado oil seasoned with Penzey’s Greek seasoning and extra ‘rigani.
Big salad of spring mix, flavor bombs, Persian cukes & avocado with my creamy garlic herb dressing that I had been craving for days now 
We each had 3 chops & were stuffed, so 2 chops, a couple taters, and a smol bowl of salad are leftover.
14 Likes
TJ noodles with Argentinian shrimp, peas and additional ingredients of butter, garlic, soy, and garlic chili sauce. Dessert is that famous combo of pound cake, strawberries, cherry vanilla ice cream and butterscotch topping.
16 Likes
We enjoyed another outstanding dinner at Falcone, in Lincroft, NJ, including filet mignon; filet of branzino special with fregola and eggplant; roasted beet salad; excellent fried ricotta with Calabrian hot honey and fig puree; tender grilled calamari oreganata. It all went great with an excellent Malbec and cabernet.
![IMG_1651 Copy|698x700]
14 Likes
Clean out the fridge! Salads with feta and walnuts and a lemon oregano dressing, other odds and ends - a small amount of Passover brisket that had been frozen and defrosted, a little vegetarian derma/kishka and some sourdough discard crackers with cheese. Kids had more matzah pizzas, no idea why they love them so much but we’re down to one box of matzah finally!
ETA beet goat cheese final course added at the last minute, apparently someone finished the pistachios, so walnuts
15 Likes
Our go-to pepperoni pizza with homemade sauce, two cheeses, pep, and black olives. Salad greens in vinaigrette to go with.
15 Likes
Masters (yay Rory), Manhattan, lazy sunny Sunday.
Seared and roasted pork tenderloin with bbq sauce, thyme; Southern style green beans (otherwise they would be inedible); chopped salad of cauliflower, broccoli, carrot, red onion, pickled beets, cambozola dressing.
15 Likes
Somewhat miraculously managed to get three (count 'em!) components ready at the same time. Crispy broccoli rabe, crashed potato with rosemary, tilefish with lemon (and crispy skin - the word of the day is crispy!).
16 Likes
Mushroom & Onion Pizza. I cubed and sauteed the mushrooms (in olive oil) in advance. Something happened to my crust (during baking) and one side went a little wonky. It didn’t affect the taste, just made it look a little weird.
Sunshine was quite happy to get her mushroom and onion pizza. I’m happy that I found those mushrooms on clearance. Win-Win!!
21 Likes
Layered Beef and Root Vegetables in a Spicy Coconut Curry from “Braise” by Daniel Boulud and Okra with Tomatoes from “World of the East Vegetarian Cooking” by Madhur Jaffrey - wonderful complex flavors in this curry. Top sirloin is cut into thin stripes and marinated overnight in a mix of ground curry leaves, cloves, cardamom, ginger, cinnamon, black pepper, red pepper flakes in yogurt. The next day, you quickly sear the top sirloin stripes before making a sauce in the pan with onions, garlic, white wine vinegar and carrot juice.
Meat gets layered twice times with thinly cut turnips, celery roots and potatoes before adding the carrot sauce and coconut milk. Cooked in the oven low and slow for several hours and finished with some cilantro and coconut flakes.
Served with a side of braised okra with tomatoes, onions, garlic, coriander and lemon juice.
15 Likes
