The Patriots go whomp whomp WHOMP on the Dolphins. I know it was Dan Marino’s birthday today, but there is no quarter. 
And I went whomp whomp WHOMP on a medium-rare bacon cheeseburger on a lightly toasted brioche roll with a squiggle of ketchup.
I made a quick leftover potato salad with the half baked potato from Friday night with some leftover chopped asparagus, and then some mayo, minced red onion, salt, pepper, dried thyme and ground sumac.
There was wine.
Yes, as others have explained, Szegedi peppers are simply a type of Hungarian pepper used for making paprika. Sonechko peppers (a small, round, fleshy, sweet red pepper) are from Ukraine, according to the interwebs: http://c2cpeppers.proboards.com/thread/4121/sonechko
The Szegedi peppers don’t taste like much raw, but are meant for drying and grinding into paprika, so that’s my plan with them. My plant is fairly prolific so I should be able to make a fair amount this year. My Sonechko plant has also been loaded! I went a bit overboard with peppers this year - I will have to start freezing, pickling or making hot sauce soon!
A meatloaf-loving friend is staying with us for a few weeks during a significant life transition, so I made a double batch of my childhood meatloaf. Crushed cornflakes, Worchestershire, yellow mustard, onions and garlic along with the usual eggs and beef. Undiluted tomato soup and bacon on top to flavor and hydrate the loaves. Hit the spot. Sides were simple mashed and slightly over blanched green beans. Pretty comforting overall. And, of course, there was wine for me, and interesting craft beers for the guys.
Can you share, or was it a serendipitous mix?
Looks so comforting.
Sure, I saved notes. Let me know if you need any explanation. There’s a trashy ingredient but it could be omitted - just lends some umami and creaminess. You could swap in tomatillos for the green tomatoes and lime juice. Spice measurements are guesstimates - use your judgement.
In the IP on high saute:
1 lg onion diced
4 small poblanos seeded and diced
2 bay leaves
1 Tbsp oil
1-2 tsp Badia Adobo sin pimienta
1 Tbsp ground cumin
Pinch Mexican oregano
1/2 tsp. ea garlic granules and onion powder
1.2 lb lean ground turkey
S&P
1/2 packet ranch dip mix
In a blender puree:
1 lg shallot
6-8 cloves garlic
1/3 bunch cilantro with stems
4 green tomatoes
1 c water
Juice of 1 lime
Jalapeño minced or jalapeño paste
1 tsp ea chicken and veggie BTB
Reserve:
1 can ea. black eyed peas, great northern beans, and hominy, drained
1 ear of corn, cut from the cob
Directions:
After cooking the meat with the seasonings, pepper, and onion, add the pureed sauce to the IP. Add water if needed. Cover and cook at high pressure for 5 min. Release the pressure and add the drained beans, corn, and hominy. Turn back to saute, cover, and heat through. Serve with sour cream or yogurt.
Sounds fantastic. Wow. And, I’m happy to use Badia, Goya and other flavorings. I’ll let you know when I try it. Thanks!
We went to Fin in Summit, NJ for the 1st time. It is under different ownership than the one we have been going to in Montclair, and much better. Below is a link to the details and pictures.
Pork chops marinated all night in the yogurt/spice/olive oil mixture, but they didn’t drain very well. i added a rub (leftover jerk chicken rub with extra smoky paprika/brown sugar/chili flakes/etc.), and it all just got blended in with the yogurt. Most tender pork chops I’ve ever made! But the star of the show were the melting potatoes, which are first seared and then roasted in a mixture of olive oil and TPSTOB (also garlic, rosemary & thyme) so that they’re crispy outside but meltingly tender inside. To die for. Wedge salad with TJs blue cheese on the side. BF and I split one pork chop, and I had to restrain myself from eating the rest of the potatoes.
oh, and I’m making these again…
Love the star of the show. I like to take my potato, slice part way through and break of into a irregular shape. Creates those nooks and crannies.
Excellent. Thanks for responding.
Lemme’ guess. Ranch Dip Mix? I love that stuff. Gotta’ be the packets, not the slimy bottled stuff.
Looks really great!
On this late summer weekend that we just had, I was in a mood to put simple yet delicious flavors on our plates.
First up: A meatball pizza with roasted red peppers and yellow cherry tomatoes from our CSA (community supported agriculture) farm share. The drizzle on top is balsamic vinegar.
Second: Hot buttered lobster rolls with CSA corn on the side. We took a shortcut by buying lobsters steamed to order at a nearby Market Basket grocery store, then we went home and I immediately prepared the meat in butter.
I was wishing for potato roll hot dog buns for these and found them at Market Basket too. They do exist! If anyone’s looking, Koffee Kup brand makes them as a New England style bun. I first grilled the outsides of the buns in butter in a large sauté pan for more richness.
Not pictured is a dessert of bread pudding with whiskey sauce that our neighbor surprised us with. While making dessert for a family birthday party, she prepared extra for us. We felt spoiled in the best possible way, as she is a wonderful cook at just over the age of 80. We’re lucky neighbors.
Your fish in papillote looks marvelous! Beautiful plating. You inspire me to make some as the evenings here grow cooler and using the oven is tolerable again.
These sound AMAZING. I found a couple of recipes on line that call for broth in addition to butter for the roasting step - is that how you did yours, or do you go with all fat, like a confit?
Thanks. Now you reminded me that I should use that yoga ball when at desk.
Had a small BBQ at our neighbor’s house last night.
There was also an assortment of cheese and crackers, a green salad, and tomato-mozzarella salad. A great evening.
Keeping notes!
