So much can be made of a vague statement taken out of context 
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Four cheese tortellini (from BJs, very good, and freezes well in small packages!), with a quick homemade Parma Rosa sauce, frizzled prosciutto, and a basil chiffonade.
Crusty buttered roll and wine alongside. 
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Guisado de pollo: onions, garlic, chicken, homemade chicken stock, potatoes, green beans, bay leaves, carrots, cherry toms, manzanilla olives, cilantro, Sazon Goya with cilantro and achiote, smoked paprika, cayenne, chipotle powder, granulated garlic, and a squirt of harissa (by accident), which actually worked. the best thing, however was i chopped up a dry old corn tortilla and dissolved it in the broth, giving it a satisfying corniness. what was unforgivable, however, was that I FORGOT TO MAKE RICE. It would have been so much better with rice! Still, another good dish for a cool, blustery day. Big old FM salad on the side.
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How similar to Emeril’s New Orleans style BBQ shrimp recipe, do you know?
That sounds amazing, especially if it’s still okay without rice. …But what is this cool, blustery day you speak of? Certainly not here. It was a hot-like-when-you-open-an-oven-on-roast day.
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The Spout went to college in Rochester, NY (RIT) where Garbage Plates are a late night tradition.
A traditional Garbage Plate starts with a choice of cheeseburger, hamburger, Italian sausages, steak, chicken, white or red hots (a local hot dog thing), served on top of any combination of home fries, french fries, baked beans, and/or macaroni salad. The pile is then topped with “hot sauce” which in this context is a spicy meat sauce, usually spiced with cumin, cayenne, allspice, cloves and cinnamon. Optional mustard and onions may be added on top. I like ketchup too.
She decided to made a Vegetarian Garbage Plate (an oxymoron), using tofu for in the meat sauce., veggie burger, roasted potatoes and homemade mac salad. It was really good.
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Thanks for the detailed “recipe,” I’ll be making this! With rice 
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So kind of like a Coney dog or Cincinnati chili, but on top of fried potatoes or mac salad! Just when I thought I’d heard of everything…
Last night we went out to our local wine bar for a “Bourdain Day” menu al fresco. We split a smoked meat plate, Marcona almonds, and Castelvetrano olives. I had two generous pours of wine, which were a lot even for me, and then came home and made myself a grilled cheese on sourdough. Early bedtime 
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I’ve never had Cincinnati chili but from my understanding the flavor profile of the meat sauce is similar. The variations of what you pick to include are endless. The bottom layer is usually the “carb”, then your “protein”, then the sauce and toppings. One of The Sprout’s favorites is with a grilled cheese sandwich as the protein.
This is a picture of my one - and only - real garbage plate from Henrietta Hots. Eaten when we finished moving her out after graduation last year.
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I’m slowly venturing out to do in-person shopping and grabbed a nice piece of haddock and a small half head of cabbage. My deep fry oil was reaching it’s last legs and my son had vegetarian leftovers, so fish and chips sounded perfect. My husband is a big creamy cole slaw fan, but this one definitely had a bit too much vinegar. Anyway, both the fries and the fish hit the spot.
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I have a crush on Marcona almonds. A couple years ago, we tasted an amazing roasted carrot dish on Martha’s Vineyard that featured Marconas. I have been fancying up grilled and roasted veg with them ever since.
Swell with a glass of wine too. Not that I’d know. 
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Friday … A light lunch for 2 of classic regional Tapas and a Japanese treat … !
- CROQUETAS CON BACALAO.
- NORWAY BAY LOBSTER = CIGALA, CARABINERO = CREVETTE & EXTRA LARGE PRAWN CALLED A LANGOSTINO …
croquetas103787067_3427835397250200_2332259466071510996_o|700x700
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What is your meatball sauce? I’m always on the lookout for a non tomato sauce. Yep, back to the picky household. I think my only non tomato sauce for meatballs is a mushroom cream one.
Funny you should ask! I had the same qthere. More Than Gourmet Classic French Demi-Glace vs Glace de Viande Gold Reduced Brown Stock,
So just a brown gravy then?
Yes. Barely brown. I have also made a harissa sauce for lamb meatballs. It’s around here somewhere.
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