Uh, and by “them” I mean BISO thighs, which is pretty much what I use every time I make the recipe.
And I always use wings and fry them 
They’re so darn good, aren’t they?
I suspect i may be the only HO who eats tempeh on a regular basis…
Tonight i made a version of this taco filling recipe- minus the spicy stuff since i’m a wimp- and made a few soft tacos with corn tortillas, some shredded lettuce and avocado. Sliced cucumber, cherry tomatoes, green onion and cilantro as a side veggie
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We would eat it more often if we could get it easily. The nicest stuff here comes from a Sunday morning market on the other side of town sadly and I always kick myself for not buying more to freeze. The bloke pretty much lived off tempeh goreng (fried tempeh with some kecap manis) when we stayed in Indonesia for a couple of months. It was his only way to be sure he wasn’t going to get anything fish-like in his dinner. I love the texture and the slight sourness. I sub tempeh for prawns in some Malaysian dishes.
I like the sound of the flavours in the link - the liquid smoke addition sounds intriguing.
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Chicken nuggets tonight - big chunks of boneless, skinless thigh, dipped in egg and then rolled in a mixture of pork rinds and almonds ground finely in the food processor, with a bit of parmesan and various seasonings added. I baked them because I was too lazy to fry, and they were still crispy and delicious! Buffalo sauce for dipping and roasted red peppers with parmesan alongside.
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A quick lentil salad (pre-cooked lentils, tomatoes, sun dried tomatoes, fresh basil, celery, feta, lemon juice, olive oil, sherry vinegar) served on arugula. A small slice of baguette with nduja and a larger slice with spicy mozzarella. Wine.
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Tonight dinner was lunch leftovers gifted from my parents - lamb biryani and fattoush. My father’s biryani is very heavy on yoghurt, fresh ginger and fried onion and today’s fattoush was heavy on mint. It all melded perfectly.
I love getting food gifts.
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WFD last night, paupiette de veau, I think translated as stuffed veal cutlets. Cooked with peach cider, onion, thyme, bay leaves, pepper and Espelette chili flakes. Button mushroom added in the last 10 minutes before the cooking finished (25 minutes cooking time).
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There’s to be lamb chops, braised leeks, saffron & tomato rice (a Sophie Grigson recipe from “Taste of the Times”, 1997)
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I’m a fraudster… because this is cheat cassoulet, with braised pheasant legs (which I put under the grill before the whole thing was done. The partner and I like beans and this meal has a few other things we also like such as pork rind. Actually, I got the pork rind idea from a French chef’s (Raymond Blanc) recipe for cassoulet in a BBC Good Food mag issued in 2003.
I tried to remove some feathers on the legs but there were so many. The legs came from the UK.
Can’t really see but there are lots of beans under the legs.
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WFD: ~ From our CSF today we will receive Haddock fillets from the F/V William Lynn, therefore… Haddock alla Pizzaiola: Roasted seasoned haddock fillets topped with chopped tomatoes, dried oregano and basil, S & P, grated Romano, parsley, cubed fresh mozzarella, fresh basil leaves. Fillets in the style of a pizza.
~ Beet Greens and Potatoes: Boiled vegetables sauced with hot EVOO, garlic, RPF, S & P.
Typical Italian dinner. Fresh ingredients, simply prepared, heartily savored.
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It’s been done many times before…much needed tonight Angel hair pasta with butter, peas, garlic, red pepper flakes, dill and grated parm
In less than 7 minutes we had a bit of Spring in February DH had his minus the red pepper,
dill and parm… and I found most of the peas left behind at the bottom of his bowl… SMH!
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Late night at work for us both. So dinner is leftovers transformed. Cooked brisket from the freezer is being reheated and rendered down to shredded beef for a couple of tacos. It will look and taste good when done. Just getting all the fat rendered out to make crispy bits will take some time
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Doesn’t matter how old you are. If you don’t like peas, they WILL be left behind! My sister is the same way. My BIL loves to eat at my house, since she won’t cook peas and he loves them. LOL So I make sure that he gets them when he’s here.
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mmmmm, nduja…
BF took my Sichuan lamb and turned it into tacos, with the addition of salsa and sour cream. the combo of still-juicy lamb with its sichuan peppercorn flavors and the sour cream really hit the spot. in other leftover news, he went Andean, and took the last of my aji verde and made a sort of papa a la huancayna (the taters and egg - usually with a cheese sauce), and paired raw onions and slow cooked bell peppers in olive oil to emulate a dish we had in Lisbon. cuke salad on the side.
last night he made an amazing dinner from thinly sliced beef brisket marinated two ways - bulgogi (leftover marinade he doctored up) and a lemongrass vietnamese prep (which was the clear winner.) i’m going to put it into the regular rotation.
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Delicious @mariacarmen - you two have been cooking up a storm recently. Flights to SF are on special at present, if you hear a knock at the door it’s me. 
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A simple dinner tonight, actually a brinner. Ful medamas - dried cooked broad (fava) beans, olives, tomato, onion, ground cumin, fresh parsley and mint. A lemon & olive oil dressing to bring it together.
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I made these. Hopefully the link works. They were delicious.
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