Yeah! THAT’S why I do it!
it was SO GOOD.
Great meal from everybody, liked especially the smoked salmon of @Scubadoo97. And @shrinkrap’s mushrooms feasts!
Temperature dips, especially in the mornings, a return to typical early late February, March range. Suddenly spring food looks a bit weird. This week was more “fast food” week.
Last minute meal, we were invited to a last minute concert held in a neighbour’s workshop on Sunday night. 3-minute preparation and 15 minutes in oven. Cod coated with miso and bread crumbs with red endives. Arrived just before the concert began!
I wasn’t feeling extremely well on Tuesday, so something simple one-pot meal. Prawns rice with yellow bell pepper, onion, garlic, peas, paprika, Chardonnay, chicken broth… Cooked on stove top and finished in oven.
Mr. N brought home some bacon, marinated briefly with lemon juice, honey, grated ginger, lemon thyme and olive oil and cooked in oven. More honey should be used for browning…
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I’ve been cooking, but no pics.
Wednesday whipped up a broccoli, mushroom, shrimp stir fry dish with a soy sauce, garlic, brown sugar, siracha glaze. Served over brown rice.
Last night, I had done another version of buttermilk marinated chicken. This time in an Indian direction with a ton of cilantro, cumin, turmeric, ginger, and other stuff I’m forgetting. Let it hang out in the fridge overnight. Served with roasted potatoes and brussel sprouts.
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THAT STEAK AND THOSE SHROOMS!!! 
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I agree, it’s too peppery. I am still looking for an all-natural replacement.
O.M.G. yum!!!
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Still trying to avoid shopping and use what we have! Tonight’s mad scientist experiment will involve shrimp and rice. I’m going to use the remaining blood oranges and cara caras with honey and chili flakes from last weeks pizza delivery to whip up some kind of sauce. Looks like we have celery, carrots and cauliflower too. 
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Mrs. P made a medium rare burger, (without the bun), covered in a spicy Cajun dry rub, and topped with blue cheese and sautéed onions. We had sweet potato fries and blistered shishito and mini peppers on the side. It went perfectly with a 2013 Melipal Malbec blend.
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Delicious as usual. Curious, has Mrs P worked in a professional kitchen before?
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Lord have mercy 
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I made smoked Korean meatloaf (must repeat!), Sichuan-style baby bok choy with peanuts, and leftover soba noodle salad. Rosé. Hubs is back! And he brought macarons.
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Recipe please!
Yes please! 
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Not very exacting…here are my notes/best guess:
Organic 85/15 ground beef - 1.25 lbs.
Panko breadcrumbs - 1/2 c.
Whole milk - 1/4 c.
Scallions - 4-5 roughly chopped
Ginger - 2 tbsp minced
Cilantro - 3 tbsp roughly chopped
Garlic - 6 cloves minced
Sesame oil - 1 tsp
David Chang’s Ssam sauce - 1-2 tbsp
Sweet soy (kecap manis) - 1 tbsp
Soy sauce - 2 tsp
White pepper - pinch
Egg white - 3 tbsp.
Salt - 1 tsp.
Topping:
Ketchup - 3 tbsp.
Sriracha sauce - 1 tsp.
BBQ sauce - 1 tbsp.
Sweet soy - 1 tbsp.
Combine milk and breadcrumbs in large bowl. In a mini chopper/FP finely chop the aromatics. Stir into the breadcrumb mixture and add all seasonings, beef, and egg white. Mix well. Form into a loaf on a piece of oiled foil.
Top with mixture of ketchup, sweet soy, Sriracha, and barbecue sauce.
Smoke around 325-350F for 1.5 hrs.
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Thanks.
Will wait for the bbq season… to try this out! Need to use the grill as smoker.
Early Friday has meant tinkering and snacking. I had marinated a salmon fillet in a sorta-saikyo miso brine as it defrosted, but that may be tomorrow’s dinner after all.
Chawanmushi early to ward off hunger - horrible looking because I blended the egg by mistake while on the phone, and those bubbles don’t look pretty. But it tasted good (I added some mushroom powder) and the texture was exactly as I like it, so I scraped the bubbles off and ate them first (we really do eat with our eyes first 
).
Zucchini chips (in the microwave) with chile lime salt and harissa yogurt to dip.
Then I decided to make Vietnamese-ish lemongrass meatballs for Sunday - going to a friend’s to see the Game of Thrones final season premier. That mixture built up slowly as I kept thinking of things to add to make it taste more like cha gio, which I am currently obsessed with (recall the family-size portion I bought at a Vietnamese market a few weeks ago and worked my way through… and last night I had to cross the road not to buy some on my walk home).
Of course, that reminded me of a new acquisition from the same market - rice paper trays “for my mom” 
.
So, I tried making a cha gio… not bad for a first try. But, dangerous. Now I have to make the mixture into meatballs quickly so I don’t fry any more spring rolls!
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Thank you @naf ! No, Mrs. P is self taught. Her mother was a lousy cook 
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My favorite burger combination … she nailed the bleu cheese “melt”, perfect, most restaurants don’t get it right! EDIT: In addition to the perfection of the rest of the rest of the burger and plate.
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Making Chicken Scarpariello with Sausage and Peppers
I usually make Lidia’s Italian American recipe; the one without potatoes, but what the heck! Carbs be damned!
Roasting potatoes and sausage.
Chicken,
Potatoes on the side.
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