They were super tender, and they have a good amount of fat on them.
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WFD: Zuppa di Giovanna. EVOO, cubed pancetta, soffritto of carrot/onion/celery, garlic, potato, chicken broth, tomatoes, cabbage, bell pepper, a few broccoli stems, a few arugula leaves, a couple of chicken thighs, some small pasta. Red pepper flakes, S & P, bay leaves, chopped parsley, grated Pecorino Romano. Grilled focaccio.
Cold and windy means Soup! Temperature going down to 3F tonight. Yepā¦ soup is in the air.
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I buy them yet wish there was more truth in labeling
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I B tired. Long work day. So dinner was thought up on the drive home.
Stopped at the stupidmarket for a cooked roasting chicken and a couple of ciabatta rolls. A schmear of garlic-herb pub cheese on the inside of the roll, some slices of chicken, lettuce, and roasted red peppers, brushed the outside with some olive oil, and onto the grill pan for a panino. Tater chips alongside.
And yer damn straight thereās a half glass of wine.
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One of the best pork chops Iāve ever had
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That looks fantastic! Did you cook it? If so, details please?
Oh, my, yum. Gorgeous!
I kept waiting to read ābaconā
I love west african peanut stew and make it often! I like to include sweet potatoes, black beans or lentils, and a good splash of soy sauce.
A veg idea for your bbq to use the carrots is the SK version of david lebovitz carrot salad, i was eating it by the bowlful back when it was warm on the east coastā¦
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I have made a LOT of curried lentil soups but this may be the last version, absolutely the best. Third time iāve made it and i went with half water and half canned coconut milk which is what i will do from here on. Penzeyās curry powder. Exactly what i wanted on this supercold night
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@Ttrockwood that peanut soup (mine was more of a stew after I reduced it) is fantastic! I āsampledā it so much while it was cooking I didnāt have room to eat at dinner. Itās surprisingly filling. Nice idea with the beans and lentils. Iāll try that next time. Does it freeze well? Iāve had to freeze the leftovers so Iām hoping the sweet potato holds up.
Iāve saved that carrot salad recipe (and your curried lentil soup recipe), it would have been perfect - however the bloke made the final call on the sides last night. A kachumber salad, a chickpea salad and Iāve also made my fatherās fried aubergine and yoghurt dish. A peanut butter brownie with ice cream is dessert for the kids and the adults if they want and thereās a watermelon chilling if we prefer.
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Frizzle, did you end up following a particular recipe for the peanut stew? Iāve tried a couple of recipes that have been good, but havenāt found the ultimate combo.
Yes i always make a bunch and freeze several portions of the peanut stew.
About halfway down this thread (on 1/2/16) i posted the recipe that i make- which is my own mishmash of several others. Iām vegetarian and this is what i make for casual gatherings with omni friends, always positive feedback.
Your bbq dishes sound so delicious! I canāt wait until itās watermelon season again hereā¦
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Thanks for the link, Tt. The recipe sounds great.
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WFD: Pizzoccheri di Teglio (Casserole of Noodles and Vegetables) from Lombardy: Italian wide buckwheat pasta (the pizzocheri), sliced potatoes; shredded white cabbage; melted butter; chopped onions; S & P; sliced garlic; sprig of sage (discarded after cooking); grated Parmigiano Reggiano; sliced Fontina Val dāAosta. These ingredients are first cooked then layered in a casserole, each layer separated by a layer of cheese.
Not as heavy as it sounds. It is, however, a very hearty Alpine dish designed to keep shepherds warm and well fed. Savoy cabbage or Swiss chard work well here too. I will cook the potatoes and cabbage in the same water in which the pasta will be cooked. When the layers are completed the casserole goes into very hot 450F oven. Oven is turned off, Casserole sits for 5 or 10 minutes to settle and melt the cheese a little, then served.
A complete one dish meal.
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I like it spicy and I also like it simple (bland to some).
Young cod from Norweigian arctic, simply roasted. Shelled prawns in the between the loin, which I sliced in half and bound together using butcherās twine. There were a lot more prawns and salad but the fish took up more than half the plate so I left them out of the photos. Not pictured were boiled potatoes, sprinkled with chopped parseley. Certain things really need nothing more than olive oil, salt and pepper (truffle is optional). Most simple preparation is preferred.
Overhead view
This shows the front and side views how the loin is stuffed and bound
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Oh, my. What a beauticious presentation, Presunto!
Thanks, L. It was actually pretty quick and easy. Perfect for a friday night after working out. The sooner I got it done the sooner I could put my feet up and enjoy my brewskies. I even made a cup of soup with the prawn shells and drank it all up whilst I was puting everything together.
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Wine Oāclock started when I got home about 6:30 tonight. So did my 5-day weekend. YAY, me!
Steak tips marinated in firecracker marinade all day; on the grill pan and finished in the oven to a perfect medium-rare. Baked tater with butter, salt, pepper, green onions, and sour cream, along with sauteed carrots, radishes, onion and sugar snap peas seasoned with Penzeysā Tuscan Sunset herb seasoning (with a pinch of Aleppo pepper added, since they no longer use Aleppo in this blend).
More Wine Oāclock alongside. 
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@bear - I sort of used a Bittman recipe as a guide. http://cooking.nytimes.com/recipes/1012581-west-african-peanut-soup-with-chicken I normally find his recipes underwhelming so I added things to taste and because we only like to eat meat a couple of times a week I omitted the chicken. Fresh chillies were added because the garden is overloaded with them. I used silver beet (chard) instead of collard greens or kale as thatās what I have growing - I just didnāt add it until the very end. I like the sound of @Ttrockwood ā s version though. I can see how the soy, beans and carrot would add to it.
