Ok my first day back from a wonderful family vacation I decided to do a few dishes per everyone’s individual likes.
We have pan seared Mahi Mahi (my son discovered his fondness of Mahi while away), Shrimp and pasta tossed in a garlic-butter-white wine-basil sauce, Salmon (maple bacon, yes you read that correctly - maple bacon salmon - store marinated I had to give it a try. Got rave reviews although no reported maple or bacon flavor) Rib eye for me. (Not my preferred store for steak so I went rib eye).
Not pictured canned (hahahaha yes canned!!! What do you want from me I made 4 different meals after working a full day AND shopping after work) French style sting beans. (Besides I do love these, lol don’t judge me!)
I only have the Tampa perspective of the Cuban Sandwich.
Ham, cheese and roasted pork on Cuban bread from the Cubans, salami from the Italians and pickles from the Jewish immigrants who all resided in Ybor City.
Tonight’s going to be a green salad with balsamic/dijon vinaigrette (got some super-spicy winter arugula at the farmers’ market yesterday, along with treviso and purple butter lettuce), pan-fried fish fillets (I think it’s rock cod, maybe? Got it from our seafood csa and froze it a couple months back, and now I can’t remember what it was. . .), sliced purple sweet potato for me, leftover mashed potatoes for hubby.
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Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
328
It’s* the * classic British sauce to serve with lamb during the warmer months. I’ve no idea as to its origins, although it dates back centuries and is the sort of sweet/sour sauce that may well go back to the Romans bringing it to my little island - mint is not a native plant here and did come with the Romans, so the sauce may also have done so. As with any sweet and sour sauce, it’s important to get the balance of flavours right, so you’ve got it complementing the sweet meat, yet cutting through the flavour of the lamb fat - for me, it has to be on the sharp side but not so much so that you can’t taste the mint,
By the by, the first job I remember doing in the kitchen as a child, was chopping the mint for sauce under Mum’s close supervision. Of course, that was in the days before jarred sauces, so we only made it while the mint was growing in the garden. After that, it was always onion sauce. I don’t know how Mum made onion sauce but it was probably a version of the French sauce soubise, which is what I make now for a change from mint (and would always prefer if cooking hogget or mutton).
You have mentioned my two favorite ways to enjoy lamb. With mint “jelly” as is the classic accompaniment here in the states, or with caramelized onions and a Dijon mustard.
Can you elaborate on the mint “sauce”, is it a warm sauce?
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
330
Last night we ended up grabbing a couple of orders of beef tendon puffs (like beef chicharrones) and some deviled eggs at another fab place @mariacarmen had rec’d - Alta, before settling in to some roasted cauliflower w/capers and anchovies and wood-fired oven margherita with shrooms at Casaro in North Beach. The tendon puffs are my new obsession, I think.
A nightcap at Comstock Saloon (Martinez for my man, a mezcal concoction for me).
WFD was a Cobb salad at the Firkin & Fox @IAD. Not bad for airport food. And two Vienna lagers.
Had an absolutely fab time in SF and was sad to leave, but am now very much looking forward to returning to our monkey boy
I had a small whole chicken that needed used so I rubbed some compound butter (butter, lemon zest, heavy pepper, salt, and thyme) under the skin and all over. Roasted on a bed of potatoes, carrots, and onions for about 45 minutes. Green salad and Pinot on the side.
I also managed to use the left over oven heat to dry my cheese bread cubes for Thanksgiving stuffing so it felt like a productive Monday night.
I let the soup cool down a bit til the steam subside then I was able to make some photos. Some rind and meat were still attached to the heel bone. I sliced the leftover meats and chucked them in along with swede, parnip, potatoes and kale (at the very end).
Very small, about 2.5 lbs, cooked at 425 until breast meat was about 170 then let him rest for 10 mins. Cooked through and a pretty juicy little bird. Originally I planned to buy one bird from my FM guy to make some stock for the holidays, but he only had tiny birds so I got two. Then only used one in the stock.
Well, aren’t we lucky? Kitchen @casa lingua will stay cold again tonight, as we’ve been invited to our Cypriot friend’s annual “pasta parade”. Just in time for my diet hahahahaha.
If you grew up in an Italian home your family had some sort of a chicken giambotta. Rough translation is a chicken stew, or as my grandmother would say; “chicken and whatever you got”.
Tonight’s version is chicken, hot sausage, peppers and onions in a tomato balsamic reduction. (Pasta on the side) Easy peasy.
