All right cowards, I’ll post after ghg. Friday and Saturday were spent raiding the freezer, pizza and chicken enchiladas with salads. Wfd tonight was cranberry boneless pork chop, roasted yams and slaw. 
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Improvised a sorta shepherd’s pie thing tonight. Curried ground beef, onions, carrots, and mushrooms on the bottom, puréed butternut squash on top. Comforting and warm food for a rainy day.
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There’s to be smoked haddock, new potatoes, peas and a lemon butter sauce.
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Absent for a bit - v busy! And the quality of dinner has shown that - lots of quick pasta etc.However, just got “Jerusalem” as a late birthday present and did the salmon steaks with tomato recipe over the w/e, with quinoa. Delicious!
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Life is, perhaps, returning to our normal chaos level, down from a tornado alert whirlwind. The last week the magic freezer has given us most of our meals, but last night, I was back in the kitchen. Ground up some of the lamb stew meat from last year’s lamb and made Sahni’s Dry-Roasted Spiced Meat, her “Everyday Dal” and some basmati rice. The meat mixture, which is really the stuff you would put in a meat samosa does enjoy being paired with a tamarind-date chutney, so I had to make that as well.
Tonight is a mystery however since I am at a client office until about 6pm.
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Last night was ostrich fillets with Boulangère potatoes and kale.
The missus & I have both cone down with colds so tonight it will be chicken, sweetcorn and kale noodle soup. Loads of ginger, chilli and garlic going in and the lonely egg we have left will make a v. small omelette to be chopped up and added at the end.
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Freekin’ Beeeeautiful!!!
Last night was informal Salmon tacos:
Red & Green Apple & Cabbage slaw
Roma tomato
Chopped fresh dill
Red onion
Avocado
Pickled Jalapeño & carrots
Sour cream
Garlic aioli mayo
Sautéed Salmon in butter & EVOO
Warm flour tortillas
PLEASE NOTE THE NEW PLACEMAT I BOUGHT FOR THE SPOUSE!!!
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After another party heavy night on Saturday, Sunday called for ramen. I don’t often eat pasta, but I’ve decided that it doesn’t really count when it’s part of a soup '-)
We have a really good ramen place in town and their spicy miso ramen is a thing to behold. Really good kick to it, heavy on the garlic, and - traditional or not, the addition of a healthy dose of crushed Sichuan peppercorns doesn’t hurt either. It’s a very generous portion at that (as it should be for $11), so I was feeling pretty stuffed afterwards.
WFD tonight is another rendition of a casa lingua favorite: Greek-style grilled chicken. A BISO chickie boob is marinated for around 3 hours in olive oil, lemon juice, lemon zest, paprika, dried oregano, thyme, rosemary and basil, a very healthy amount of fresh garlic & kosher salt.
Side will be green beans, but I’m not sure yet what I’ll do with them.
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Mushroom fest. Actually I had hare tenderloins for dinner today. They were very small and expensive. Some of the mushrooms I had today were just as expensive as the hare tenderloins but I enjoyed the mushrooms so much more. So much that the tenderloins were more like a side dish! I have homemade pulverised cep salt using Maldon flakes and sprinkled a bit of it on the meat. The gamey flavour of the meat overpowered this, too, however.
Meat was seared between rare and medium rare. Mushrooms were sliced and sautéed with fresh garlic (potent!) and fat from Tirolean Speck (with rind intact). I didn’t season the fungi at all as I wanted to taste them alone. Hare tenderloins were super tender and juicy, uniquely gamey and small (I keep mentioning how mall they actually are. Imagine the size of a hare). However delicious the hare was the mushrooms were the best thing today.
I still have other things planned for the next couple of days but bluefoot, lion’s mane and coral mushrooms will be next to eat.
Check out the mushrooms I am eating this week:
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Whoa. Super-jelly of your mushroom variety. Surprised that chanterelles are still available at this point… and that’s a good price for maitake - much better than here.
Spent sunday dinnet ar the parents excellent as always cold antipaso then a rigatoni they had in rome followed by a pork roast with broccoi rabe. Grappa for desert. I brought a bottle of dolcetta de alba. Tonight home and working on an electric pressure cooker conction involving lamb and tomatoes we will see. Also time for another batch of dog food. Lamb necks chicken legs and beef liver for them.
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There’s to be something of a throw-it-together veggie casserole tonight.
Onion & garlic are softenened. Assorted veg go in - I’ve celery, red pepper, celeriac and turnip - and they cook for a few minutes. A tin of red kidney beans goes in, along with a tin of tomatoes, stock, chilli powder, parsley, tomato puree, a little red wine vinegar and a little bulgher wheat. It all simmers along for 30 minutes
Dinner out last night for a nice date with DH. We tend to enjoy going out during the week when places are less crowded and cooking at home on the weekends when there is time to play in the kitchen.
One of our favorite restaurants just added Nashville Hot Chicken to their usual fried chicken Monday menu. So, off we went. We shared a salad with cocktails. DH had a pork banh mi burger topped with spicy slaw, and I tested out the Hot Chicken. It was, by far the best fried chicken I have ever had. Super spicy, but just below the level where it would have been too much, flavorful, and perfectly crunchy. Sides were collard greens and mac. But, the chicken was enough so the sides came home for tonight’s dinner. Sorry for the messed up wing in the pic…I dug in before snapping a photo.
That chicken looks amazeballs.
WFD: Pan-Seared Hake a la Chef Rick Moonen ~ seasoned fillets, dusted with flour, fried in and basted with clarified butter, in a cast iron skillet.
Roasted Cauliflower florets and stem rounds ~ olive oil and TJ’s 21 gun salute. 350F/45min
Sautéed Beet Greens ~ in clarified butter with garlic, served with Greek yogurt, lemon zest and juice ladled over like a sauce, topped with caramelized onions.
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Settled on some simple fried chicken thighs, vinegar-based cole slaw and some potato salad. Mr. SMT must be feeling nostalgic for the food of his youth.
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It’s been a nasty day out there - rain, grey skies, chilly. Kinda the perfect day for our Sichuan jour fixe… it it were taking place today. We’ve been on a bi-weekly schedule, and this week it ain’t happening. Wah. Already got whiny posts from members 
So in lieu of fabulous spicy food, the Angry Chef @casa lingua will prepare a dish with ground lamb, roasted eggplant, zukes, red pepper, onion, garlic & mint in tomato sauce. Served over my man’s lovely pilaf.
And perhaps the final burrata caprese this year with the last of the FM tomatoes… >sigh<
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Well, it was a long weekend. We had a “Celebration” for MIL’s life at her favorite restaurant - “Sayler’s Old Country Kitchen” in Portland on Sunday which she and my FIL had been inhabiting since the early 50’s. We had 40 close family and friends in attendance. Fantastic night. This wonderful place also sells Ground Sirloin fresh by the pound. We brought 10 lbs. home with us and I divided up on Monday to 1 lb. pks. and vacuum sealed for the freezer.
So dinner on Monday was obviously leftovers. Prime Rib, Baked Potatoes and Onion Rings.
Tonight I’m going to use 1 lb of that fantastic ground sirloin to make Beef Stroganoff. It’s been so long since we had that last (maybe last winter?), and it sounds so good. Going to have some “cheesy garlic rolls” with it. How can this go wrong? Also some peas and carrots are seeming to work their way into the dinner (I found them screaming in the freezer saying “eat me, eat me”).
Thursday will be Chicken Noodle Soup, utilizing a bunch of chicken bones already in the freezer and the ones from Saturday to make some stock, and everything gets added from there from the previously week. We’ll see what happens. Got lots of goodies in the fridge, including nice big carrots and a new bunch of celery. Yum.
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The lamb stew came out really well - browned the ground lamb in olive oil, took it out. Poured off excess fat. Sautéed diced onion and crushed garlic, then toasted some tomato paste. A healthy sploosh of red wine (some crappy Tempranillo), dried rosemary, thyme & oregano. Then added a big can of crushed plum tomatoes. I’d pre-roased the diced eggplant and added that and the ground lamb back to the pot, then the zuke & red pepper, and finally some chopped fresh mint.
It had great lamb flavor, and the veggies were perfect: eggplant velvety, zuke & pepper still had bite. Success! And leftovers for my man to have when I’m gettin’ my drank on with my bizznitches tomorrow 
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