A FB Memory from last year prompted a re-do on the same dinner, because it ended up tickling the memory taste buds.
So I went with a Chef’s Salad - green leaf and butter crunch lettuce that I “grew” (from starter plants), hard-boiled egg, honey ham, Swiss cheese, chopped tomatoes, sliced radishes and cukes. And yeah, that’s goat cheese on top - two cheeses. So sue me.
Drizzled with a mustard-herb vinaigrette with minced fresh lemon-thyme, chives, and dried oregano (didn’t have any fresh), and some more fresh chives sprinkled on top. There was wine. No work tomorrow. Thank goodness.
Looks awesome Linda . Like it . For myself tonight It’s clean out the fridge . A big salad , with leftover bread sauteed in oo . Then cut into croutons . My neighbor is bringing over some smoke pork ribs . I am packed and ready to leave in the morning for Mt Shasta for ten days . I 'll be ready to cook when I get back . Oh , and plenty of wine tonight .
Had something called a Pork Sirloin Roast from my pig share. I deboned it, sliced it into 1/2" slices, and then did a bit of pounding. They were floured and then pan fried. This pig had great flavor, but the texture of this cut is a bit chewy. Served with a huge baked sweet potato and lima beans. For “dessert”, I did two thin slices of the freshly made banana bread with cream cheese.
St. Lous ribs ( from the same pig share) are marinating for Chinese style ribs later this week.
Ribs baked with a dry rub (salt, pepper, garlic, ginger, brown sugar) and finished on the grill with a spicy Korean sauce. Side was a grilled romaine salad with roasted cherry tomatoes and a caesar dressing. A big Cali old vine zin to drink.
Presunto
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I know the loin but this cut is a very big chunk (mine is 500g and “small”). I have tried to look it up but found nothing. My book says it’s “blade” of sorts. Here the “filet” is for roasting or made into roulade/stuffed for roasting.
Cuts of meats in Netherlands are not sophisticated. Only standard/simple cuts. If you take a look at the diagrams here you’ll know what I mean. It’s for beef but pork and lamb cuts are the same.
Fascinating with the different cuts from each country - thanks for that!
Presunto
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Even the names of the cuts are different in countries which speak the same or similar languages. It’s a big headache. Sometimes I bring a diagram to the butcher to order a cut but can’t because they don’t butcher that cut for sell in the shop. Only standard cuts.
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Presunto
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It was getting late and dark fast so just a couple of quick shots today.
Tomorrow it’s back to normal spring weather again, apparently. We have been having Australian high temperatures this week. This would be me if I were in Australia during the southern summer!
Home made lemon sorbet with mint, harvest from my garden: raspberries, strawberries, spanish mint and balsamic vinegar. The sorbet wasn’t very solid maybe because of the heat, but still very good!
A quiet day. Laundry, changing the bed (I miss Buster “helping” me to change the sheets - neither Alfie or Finn have any interest), dishes, watching “Billy Elliot” on Amazon Prime Video, and listing to my Amazon Music playlist while I read.
I made a Manchego cheese, membrillo, Marcona almonds, prosciutto, clementines and grapes cheese and fruit plate for an early afternoon Scooby Snack.
Dinner ended up being another FB Memory from last year: lamb burgers. Caramelized onions and feta cheese, along with some green leaf lettuce topping the burger on a lightly toasted and buttered Kaiser roll. Deviled eggs and baby potato salad with lemon and mint.
Not much cooking here lately- last week most of my dinners were at work… my mom came to visit this weekend! she loves soft shell crabs and asian food which aren’t easy to find where she lives in CA. We found her some sautéed soft shell crab one night at a great sushi place, i had their fresh tofu and a few other little dishes. The next night we went to an izakaya before our show and they had a tempura style soft shell crab for mom, and we ordered the fantastic miso grilled rice ball. I had some of the veggie takitori, a miso eggplant little dish, and tofu/sprouts and veggies sauté of some sort.
Tonight we went to this really charming little spot called 12 chairs (it’s probably more like 20 chairs) which is israeli/middle eastern with some eastern european dishes too. Anyhow, i had a great bowl of the borscht (which was veg!) and the plate of hummus topped with mushrooms which came with amazing fresh warm fat pita and some little pickles veggies. Mom’s lamb dish came with a tahini yogurt sauce and the same pita.
We walked all over every day and i’ve been snacking on the breakfast radishes i got at the farmers market- there was this huge wall of a few different kinds that was really gorgeous
she loves soft shell crabs and asian food which aren’t easy to find where she lives in CA. We found her some sautéed soft shell crab one night at a great sushi place, i had their fresh tofu and a few other little dishes. The next night we went to an izakaya before our show and they had a tempura style soft shell crab for mom, and we ordered the fantastic miso grilled rice ball. I had some of the veggie takitori, a miso eggplant little dish, and tofu/sprouts and veggies sauté of some sort.
