Graduation dinner for my nephew, we had quite a feast.
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Ohhhhh, I just love the little snippet of pink next to the rest of the gray nose! 
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Chairs and tables pulled out of the deck shed; herbs and flowers repotted. Still need thyme and parsley. But hopefully they’ll show up at my local nursery in the next few weeks.
A decidedly non-Memorial Day start of the usual summer-type meals, but it was cool enough today, AND I wants what I wants when I wants it, so…
Beef short ribs were liberally seasoned with s/p and seared in hot oil in a dutch oven. Half a diced onion, a bay leaf, and 4 large garlic cloves were added with 1-1/2 cups of a Montepulciano Abruzzo red wine, 1/4 cup tamarind paste, and 3/4 cup BTB beef stock. Covered the pot.
Kept that on a low simmer on the stovetop for about 3 hours, turning the ribs once or twice. Removed the ribs, strained out the good stuff in a fat separator, back into the pan of the good stuff. Mashed the garlic cloves and then added a seasoned flour slurry to thicken the sauce.
Potatoes and carrots were boiled and plated, taters were mashed, a rib and sauce on top, and voila! Dinnah.
Yup. Wine for the cook, and for the person who dined. Yes, they were the same person. I’m not driving anywhere, so…
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Rick Bayless. I had said in my post it was a Bayless recipe, but I thought referencing him again would be helpful. I also had the little annatto pellets. I put them into my spice grinder with the coriander and cumin and ground it all down.
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I think I agree. When we’ve done a yucatan marinade before with citrus, chili powders, garlic and oil, that has been more to my taste. However, I need absolutely no excuse to eat the fried plantains that go alongside, and would eat those weekly if I could make them “match” what’s on the menu!
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Got home from work not exhausted and not in a “f*** it” mindset, so I whipped up a long-awaited Indian food night: butter chicken, basmati rice with chick peas, roasted curry cauliflower, bhel puri, and vegetable samosas (store-bought). There were chick peas in the butter chicken as well for no reason other than that I wanted to give it a shot. They added good texture and extra protein, but I need to strain them better next time as it made the sauce thinner than I wanted, despite a not-so-modest amount of butter and cream in it.
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I called her out once before (in addition to @Ttrockwood, @smtucker, @Gio). They all had various personal reasons why they dropped off. And their voices are missed.
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Berkshire pork short ribs tonight, sous vide first then smoked on the grill.
I ate mine with buttered peas and some of the scalloped potatoes I had frozen last week or so.
What made this was the reduced sauce from my galbi that was in the fridge - I might just make more of that sauce to have around… (the pork was delicious, of course!)
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oh ok, thanks. Our spice grinder isn’t that hearty - i tried it before and they didn’t budge!
I was at my sister’s yesterday and we grilled - some kind of beef i had in the freezer - really not sure if it was a piece of chuck or what, didn’t seem like a rib eye, which is what i usually get. I marinated it in evoo, lemon juice, fresh rosemary, garlic & red onion. Also, Greek chicken thighs, marinated in fresh oregano, lemon juice and garlic. All turned out great, despite our complete lack of grilling prowess. Meat was very tender and juicy. And corn on the cob may have been a little too early in the season, but tasty enough slathered in butter.
Today, BF made our usual fries brunch, using the cold oil method again. Turned out crispier than last time as he cut the potatoes thinner. For dinner, he’d tried out a recipe by Chef John of Food Wishes - pasta rolls (homemade pasta), stuffed with sausage & shrooms last night - he saved me one to taste when i got home - and then recreated them again tonight, this time with minced olives instead of mushroom. Tasty but very filling, as they’re dense. The cut sides get seared before baking so it toughens the noodle a bit. Still, very tasty, i really liked the piquant olives with the sausage and marinara. Salad with Marie’s BC dressing on the side.
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I made this slow-cooker Italian sausage, kale, and mashed potato stew for dinner. And red (pink) velvet cake.
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We had some outstanding takeout from Il Nido for my actual birthday. It was worth the 2 hour round trip. We enjoyed crispy tempura battered soft shell crabs; excellent antipasti salad with assorted salumi, sundried tomatoes, artichoke hearts, roasted peppers, parmesan and a nice Italian vinaigrette; Brussels sprouts and farro salad; Berkshire pork chop with broccoli rabe and Mostarda di Cremona. It all went great with an aweso e Shiraz. We finally had a beautiful day to dine al fresco after 2 rainy days in a row. The deck is starting to shape up.
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I never thought of ours as particularly hearty. I wonder if maybe you put too little in? Unless you have a couple of teaspoons at least of something in the spice grinder, I can see how it might just fly around avoiding the blades…
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i forgot to take a pic of the end result tonight: grilled cheeseburgers on challah buns, grilled asparagus and pineapple, plus tater tots. I love a good grilled burger.
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That’s a shame… strange times though, so I totally get it. @Ttrockwood was the whole reason I finally managed to get myself the courage to buy a mandolin (and almost lose a fingertip)
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Hi @Saregama -
@PHREDDY checked in a little further up the thread. 
I didn’t really dialogue with @ccj much and haven’t messaged her, but it seemed like the board and this thread in particular were an integral part of her life, so I was wondering. But you’re right, everybody is dealing in different ways. I get it. I’d been hanging on my local food board more because it’s restaurant-centric and we’d been eating out a lot. But then the pandemic hit and it became that sense of community - what’s open, what stores have what, who needs support, etc, etc.
Anyway, like you, I hope they are all well and check-in soon. When things like this happen folks worry about those who drop-off.
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Sorry for late response. She said “Cheese rolls, guava rolls and potato balls. They take about 15 minutes.”
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Summer is creeping up, so here in our house, hearty sausages are making ever increasing appearances for dinner. This is pan fried Bratwurst.
(I was so excited to pair this up with “reconstituted” dried Shittake Mushrooms. A complete disaster! I followed package instructions to reconstitute the mushrooms; then added them to the fry pan. They finished, awfully. Hard. Dry. Inedible. At $5.79 for five ounces… Never again!)
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Happy (belated) actual birthday! Hope you and Mrs. P. enjoyed your dinner amid the relaxing ambience of your deck “resort.” So lovely.
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