Stir fry in an air fryer? Interesting. I would like to find a recipe for it.
My only complaint, and I am sure this goes for everyone, is the lack of space. I was able to fit those five rather large chicken cutlets in at the same time, but I had to rotate the racks halfway through and flip the cutlets over. As for the rotating basket, it holds a fair amount but if you put too much in, some items will not be fully exposed and therefore not crisp. The rotisserie insert is cool, but it only holds up to four pounds.
And @PHREDDY, I was a 17yo on my best friend’s father’s boat in the Hudson, going past all of the international naval ships here for Op Sail '76. Let’s just say we liked the Italian and Spanish naval ships best.
365 Brand can usually be counted on. I used Gosling’s ginger beer - just a hefty splash on top, then stirred in. I just wish they made little baby cans, because I only used half a can for two drinks and had to pour out the rest.
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
168
Dinner at Casa Harters has its roots in Southern Europe.
To start, thin strips of courgette, cooked in the griddle pan. Dunked in a dressing of cold pressed rapeseed oil, the juice and zest of a lemon and basil leaves. Crusty sourdough for mopping up. Sort of Italianish
Then, lamb chops, also griddled. They’ll sit on the contents of a tin of butter beans, warmed through in a tomato sauce with garlic and herbs from the garden - thyme, bay, marjoram, chives and a little fennel and mint (which is pretty much all I grow - as well as sage) . It says Spain to me - although the lamb is from North Wales and the herbs, of course, North Cheshire.
And, for dessert, a peach pie. A sweet shortcrust pastry, with the addition of lemon zest. Filling of chopped peaches mixed with a little caster sugar and zest of an orange. Peaches are Spanish but fruit pie is about as British a food as you get. It’ll need some cream.
Ottolenghi’s cauliflower, pomegranate, pistachio salad. Grated/riced raw cauliflower is mixed with olive oil, salt, lemon juice, cumin, tarragon, parsley, mint, pomegranate seeds, pistachios. Roast a head of cauliflower and a small chopped onion. Cool and mix together. This was really good.
Grilled Herbs de Provence and Tsardusted pork chops with a drizzle of an apple cider bourbon BBQ sauce. There was sweet potato mash and grilled zucchini planks alongside. The planks were cut too thin and fell apart and kind of sucked. But the rest of the meal was good.
Couscous salad. Chick peas, cilantro, red onion, oil, vinegar, lemon juice and zest. Healthy and refreshing on a hot summer night. A rare vegan dish for me.
We had another spectacular dinner at Cafe Panache in Ramsey, NJ. We shared a couple of appetizers of excellent sautéed garlic shrimp with crispy shallots and a spicy chili sauce. Below is a split portion. We also had an awesome filet mignon ravioli. For entrees Mrs. P had an amazing crispy red snapper with Jersey corn fricassee in a lobster sauce. I had crispy Alaskan halibut with forbidden rice and steamed bok choy in a sake wasabi sauce. We had refreshing lemon sorbet with fresh blueberries and biscotti for dessert. It all went great with a Ridge red zinfandel.
From the garden snap peas, blended raw with parm and evoo. Spread on a homemade pizza dough, topped with smoked ham, sundried tomatoes from last year’s garden, and mozz. Baked. Spring on bread
Yup- both raw and roasted cauliflower. Makes for a nice contrast. We ate it same day, but I had leftovers, so I’ll report back tomorrow.
1 Like
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
178
A summery recipe from St Delia, which we’ve been doing for a good 30 years.
Prawns have been marinated overnight in olive oil, lemon juice, ginger and spring onion (there’s usually dill or fennel - but I forgot it). The marinade is drained off and the prawns mixed with mayo (to which a little Tabasco is added). They’re dolloped onto a mix of lettuce, tomato, more spring onions and black olives.
5 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
179
Lovely!
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
180
We had leftover sides with grilled pork chops and kale Caesar
The past couple of days have meant jerk chicken from Paul Chung’s recipe in Food and Wine, with about 1/2 cup of lime juice added. The recipe says to marinate the chicken for twenty-four hours, but the first night it sat for only four hours and was quite flavorful. It was even better the second night, though. Sides were old-school potato salad (my daughter-in-law’s favorite) and tomato-cucumber salad with a simple vinaigrette and a handful of mixed herbs from the earthboxes. I’ll use this recipe again, but will add a couple more scotch bonnet peppers for a little more kick.
