Sausage and peppers, carmelized onions and roasted red peppers parmed inside an Italian sub roll, mixed greens and lemon popsicles for dessert.
I made rice pudding popsicles for another time. My son nabbed a commercial SS popsicle form from a yard sale and Ive enjoyed using it.
Last night was yet another poker game… the 3rd one within a week. Our hosts had a nice spread of double cream gouda, crudités with onion dip, assorted cheeses, smoked salmon spread & lovely strawberries.
We ordered very mediocre pizza from a local chain, and reliably good wings.
Because we had so much fun last night, we’r doing it all again today. Yup, another game.
Tonight’s host is HK Chinese, and a very talented cook. He’s promised to feed us, so dinner will be a step up from yesterday. My winnings will hopefully be as well.
Happy weekend, y’all!
I’m always in favor of Goya!!! I did my doctoral dissertation on his print series Los Caprichos, the Spanish “oscar” film awards are called “the Goyas” and I’ve never had a food product “Goya” I didn’t like (though I usually cook my garbanzos from dried). Great combination of foods, I’ve done something similar often and really loved it.
I’m 63 next Friday, the 10th and love your menus. May try to replicate them.
wow, beautiful idea, for the frittatas with romesco. I lived in Spain for two years and I think romesco is the best sauce, far better than mayonnaise, hollandaise, even most hummus, and definitely more interesting to me than all the butter-based sauces.
I’m not the OP, but I love this romesco recipe…from Jim Becker in the Boston area. I do use a bit less EVOO:
Jim Becker’s ROMESCO SAUCE
2 Red bell peppers roasted, peeled and seeded
2 ancho chiles, softened in hot water*; stems removed ,and seeded
2 plum tomatoes, roasted until slightly blackened
1 head of garlic roasted (many recipes for this)
2 small red onions roasted and peeled
3 T skinless hazelnuts toasted
3 T Skinless Almonds Toasted
1 Slice toasted bread
1 T Hot Spanish pimenton (La Vera brand preferred)
1/8 C Sherry Vinegar
3/4 C Olive Oil
salt and freshly ground pepper
In food processor grind almonds and hazelnuts; add everything else except oil, and pulse to a coarse consistency. Cut off the top of the roasted garlic and squeeze the pulp into the mixture. With the machine running, add the olive oil in a steady stream until the mixture makes a chunky paste. Season to taste with salt and pepper. Freezes well.
10 , 5 off suit all in . My favorite hand .
Finally ate a dinner worth sharing, here’s some steamed pork from the neighborhood Korean joint, best I’ve had in a long time. Asian food in Las Vegas is really coming around.
It was served with kim-cheed chives and some other kimchee. And of course, assorted banchans and rice.
Korean food makes good food porn!
One of the markets near me has the most amazing assortment of goya products- including cans of chickpeas and hominey that are extra jumbo sized! Like the equivalent of 3 or 4 regular cans! Kind of comical but probably comes in handy cooking for a crowd.
No instapot or slow cooker etc here, so long cooking stovetop projects like beans don’t happen in the summer…
Those chives are the best! I like that they’re not as assertive as green onions. The banchan can really make or break a meal.
thank you! what an unusual prep. the ancho chiles seem like it would be smokier… which i’m certainly not opposed to!
rice pudding popsicles! Wowza!
Appetizer of a glass of rose and slice of still warm bread at my neighbor friend’s apartment, i saw her on the street and she said come over. It was nice to catch up a bit without any surrounding chaos. She had to take off and meet her SO after picking up the kiddo so i headed home for dinner.
Today was Ripe Avocado Day! Just added some soy sauce and peppery mix to it. A rare near perfect one. Got lucky and scored a $2 box of organic blueberries from the street vendor. Plus pretzel fishes. Definitely random and zero effort over here…
If you’re into it, I posted the recipe link on the rice pudding thread. Its peaches and creamy rice.
thanks! i’m not a big dessert person, but if someone made me those, I’m sure i’d eat one!
BLTs on TJs’ sliced brioche, with Smithfield thick-cut bacon. FM Early Girl tomatoes, gigantor padron peppers, and fresh corn on the cob, slathered in butter. I love brioche but it was a tad sweet for BLTs, to me. my favorite is rye toast but i don’t think it’s the BF’s. we’ll compromise next time and just have them on sourdough.
happy birthday, john!
Due to the rain, I chose not to go visit Mom today. Good idea, since the South Shore of MA got hit pretty hard - including a confirmed tornado in Webster, MA.
So errands and reading was my day, along with some laundry. First time I “real-cooked” since last weekend.
Boneless center-cut pork chop seasoned with oil, salt, pepper, and Herbs de Provence, seared in a hot pan. Added some white wine, and then some Keys-Mango sauce (pureed mango, red wine vinegar, sherry and grated ginger root) and simmered, covered, until done.
Sides were roasted sweet potato wedges tossed in olive oil, salt, pepper, garlic powder, and dried parsley, and steamed broccoli.
There was wine. It was good. And I shall find something interesting to watch On Demand or on Amazon Prime.
A very happy belated birthday to you, dear Harters!
