Yes, we truly enjoy Basque Black Angus ! Thank you and the same to you too.
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Lazy day. Despite waking up at 6:45 a.m.
Leftover roast lamb was defrosted and used in a pot pie. Used a regular Pillsbury pie crust for the topping rather than a mashed potato topping for a Shepherd’s Pie-alike, but cubed boiled potatoes were in the lamb mix.
Sauteed onion, garlic, frozen peas and corn, and fresh diced carrots rounded out the veg, tossed in some minced rosemary with the diced leftover lamb, and the lamb gravy was thinned with a bit of heavy cream.
Damn. This was REALLY good!
And oh yeah. There was lots of wine.
(
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We enjoyed another excellent dinner at Cafe Panache in Ramsey.
We enjoyed an awesome special of squid ink pasta with shrimp, mussels, and chorizo; black sea bass with tomato caper sauce; the always decadent filet mignon ravioli, and a fabulous salad of prosciutto, sautéed red peppers, arugula, and shaved ricotta. We had amaretto cake soaked in amaretto for dessert. It all went great with an excellent 2005 Syrah.
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Wow, that looks delish 
… Picture perfect!
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I’m ready for my cookbook “A Million and One Ways to Plate Chicken Cutlets”. Seen here with mashed cauliflower and a boatload of broccolini.
There was a martini.
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Mashed Yukon Gold potatoes with chives, Johnsonville “Irish O’Garlic” sausages, and onion gravy. Not sure what part of the sausages made them Irish - they tasted a lot like their regular brats (not a bad thing).
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Holy crap. That looks amazing!
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Ooh can you please share your recipe for the bo luc lac? I love it so… In particular, what cut of beef do you use?
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Must try, lurrrve moqueca, and it’s been years since I’ve had it.
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Back a day early. Work went so smooth I almost missed working full time…nah…lol.
But we ate pretty unhealthy and that part I don’t miss!
Fig jam and goat cheese pizza was about the healthiest part of a dinner at The Lodge in Wellesley, MA. A comfortable pub. Fun group.
If you have never experienced a wild ride boutique hotel-just take a scroll rough The Roxbury. What a fun place.
Good to be home. Got my J&J shot during the trip.
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I know it’s a day early, but who has 2-3 hours time to cook on a weekday? “Traditional” corned beef and cabbage dinner that is eaten on St Patrick’s day in the US.
I actually don’t like the boiled cabbage and carrots, so I don’t know why I continue to make them thinking it’ll be better this time. I made a much smaller portion this year, and I’m still struggling to get through them. 
I have to fight the urge to go traditional again next year.
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Oh man, I remember first having Luc lac at the original Elephant Walk (in a former jailhouse) in Union Sq., Somerville MA at a work lunch. One of many work lunches there because the head of my lab loved that place. I was a vegetarian who got coerced into trying the Luc lac and I was hooked! Nice memory.
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Looks delicious. I’m hoping to pull off a small version tomorrow.
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Woke up way too damn early, even with DST.
Went with a proper Sunday roast chicken dinner tonight.
Par-steamed, then convection-roasted Herbs de Provence fingerling potatoes, and steamed green beans with toasted almonds.
Wine.
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Tonight, we shared homemade sloppy joe deli sandwiches. Jewish rye, Russian dressing, coleslaw, roasted turkey, honey ham, spicy mustard and swiss cheese. Now it’s Grammy awards!
Rooster
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We dined at Meat market Steakhouse in Wayne for the first and probably last time. It’s a BYO steakhouse that is way over priced. Instead of music playing, they have 3 TVs playing, one with Fox News and the others playing sports. I don’t need a sports bar atmosphere when trying to dine at an expensive steakhouse. It is not very romantic. The food was good though for the most part.
We enjoyed seafood salad with a pesto crostini; tuna tartare; an excellent double cut Canadian bacon with a Cajun rub and Guinness maple glaze. For entrees I had a slightly overcooked double cut pork chop stuffed with spinach, ricotta, and prosciutto, and Mrs. P enjoyed jumbo lump crab cakes with a pineapple mango salsa and Caribbean jerk sauce. It all went great with an excellent Amarone.
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BF had a craving for corned beef, and 'tis the season, so i got a grass fed Angus corned beef brisket. Really good, not salty, very flavorful. I boiled a bit of cabbage and Nantes carrots in the same water, and made a dish called Irish champ - similar to Colcannon, but with scallions instead of cabbage and TPSTOB. The carrots were wonderful, as was the cabbage, with its natural sweetness. Horseradish sauce made with horseradish from the Russian grocery - very nice, almost no other ingredients besides horseradish and vinegar. mixed it with sour cream, minced parsley, and a little salt. BF was VERY happy with this dinner. and not a drop o’Irish blood in either one of us. 
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