Had a faboski gig at the local gay bar - it’s our third year in a row playing there for Mardi Gras & it’s always a total blast. Started off with a couple of oyster shooters, then moved on to Bluecoat martinis 
Pre-show dinner was Wegmans’ tomato & orzo soup, not even augmented b/c fuck that.
As for tonight, a salad is looking likely … IF I get to it before work. Otherwise, it’ll be another Frenchie dinner @casa lingua well after 10 PM.
Yes, barely any fat.
I like both hot and cold soup. A green gazpacho is one of my all time favourites, sadly the bloke has gone off it.
WFD: mushroom and Parmesan risotto with mint + pork ribs marinated with soy sauce, wine and garlic… and cooked in oven with a dash of honey for the last 10 minutes.
The risotto I have made a large pot of it, enough to feed a village!
A long time, indeed. Sorry for being a useless WFD-FB’er.
I appreciate the tip about it being a paste consistency. I’m going to cook half of the pork with your recipe and the other half adding yogurt to your recipe as recommended by Zackly on CH. Tasty experiments ahead.
Yeah, as I suspected - got home late. So I just went with fettuccine carbonara using bacon and adding some peas. Not as good as the first time I made it.
But it’ll do, pig. It’ll do.
Tonight we’re trying a West African peanut soup. I’m not crazy for peanuts but the bloke is so he will be in heaven. I’ve found a few recipes online and will cobble them together.
I’m also prepping for tomorrow’s BBQ with friends. I’ve butterflied a leg of lamb and it’s marinating in a garlic, mint, yoghurt and chilli mix - it’s a common ‘chutney’ in Pakistan. I’ll make more of the marinade/ chutney to serve with it (my garden is producing an overload of mint). I am dithering about sides though. On the salad shortlist are fattoush, kachumber salad or the Jerusalem spinach and date salad. I’ve also got a butternut squash and a large amount of carrots and zucchini I could use for a side - and I’m open to purchasing other vegetables. Weather forecast is for 29c/84f and the humidity will be high so that suggests lighter fare might be better. Any suggestions? The only restriction is that one guest dislikes vinegar (particularly balsamic) and blue cheese.
Everything except the wood ears. They had to be reconstituted. We did use the soft poached egg on top.
The finished dish was wonderfully spicy, buttery, crunchy from the walnuts, and the lemon juice brightened all the flavors. The small bit of cheese melted into the hot pasta and simply bumped up the all ready well-flavored food.
If you haven’t already decided on the salads I would have suggested grating the vegetables you do have and prepare a cole slaw. Alternatively a simple stir-fry might do.
Sounds lovely. I’ll have to check WF for the mushrooms. I always shudder at the prices but need to remind myself that I’m not going to be buying a pound 
My husband grabbed a package of “boneless short ribs” at Costco last weekend - I think these are actually cuts of Chuck, but they had nice marbling, so I figured what the hell. I put them in the slow cooker this morning with onions, celery, garlic, herbs and a bit of red wine, using a small dish insert to keep the meat above the liquid. Delicious! I skimmed the fat from the cooking liquid and used it to roast some Brussels sprouts as a side.
Here’s the “world famous” @jfood recipe for short ribs.
Very kind of you Cat.
Working on improving a few more recipes like Mac & Cheese and Baked Ziti for the freezer.
In my local stores even on the bone the short ribs are from the chuck. I rarely see plate ribs.
Not sure if the Costco boneless short ribs were actually cut from the ribs, or just regular chuck. They are more highly marbled than the large chuck roast
Ooh, keep 'em coming. I found an organization here that cooks for the homeless three days a week and others bring sides, desserts, etc… Those would be good to do.
Yes, the ones I got were definitely more marbled than the large chuck roasts I see, but not quite the same texture as normal on-the-bone short ribs when cooked, which makes me suspicious that they are cut from somewhere else. They were good, though, and I would definitely buy them again, although they were a few dollars more per pound than chuck roast.
No time for salad making. My last delivery was to the Wegmans customer service desk (great tip, too!), so I picked up some celery & ordered wings for us. Hit the spot. Still have 5 wings leftover that will either make their way into my gullet tonight post-drinking with my gal pals, or will be WFD tomorrow after yet another late evening shift.
Ladies night at the CBDTR, which will likely mean miso soup and hamachi cheek for me. And martinis. Oh yeah, baby.
Oh, that is my favoarite Shakshuka recipe, too. The feta and chick peas are really satisfying and make it seem like a hearty meal, especially with some crusty bread or warm pita on the side.
That looks so succulent, lingua. Did the country ribs tenderize enough in the marinade? I usually slow-cook those and have never had them grilled.
I bought the Costco ribs once. I did not notice they were boneless until I got home. They were good, but not as good as my normal butcher’s bone-in version. Too much flavor and gelatin missing without the bone.
Last night was steakhouse time at casa bear. My son came over and grilled up some prime sirloin strips that I picked up at Costco. He made some creamed spinach and we roasted up some creminis on the side.
This pic is his low-carb plate and doesn’t show the crispy roasted potatoes that the rest of us had.
