CLAMS & SEABASS (CHIRLAS CON LUBINA) … Friday.
Mrs. P made her delicious smoked salmon penne with some crispy smoked salmon skin cracklings to start. It went great with an excellent inexpensive Spanish Garnacha.
Welcome Ruth! Very nice splash into the WFD pond!
It’s been a week.
So a treat is in order.
Pan-seared D’Artagnan duck breast, with an orange-mustard-ginger sauce, Israeli couscous and steamed asparagus.
Oh, there’s wine. And there will be either ice cream or Licor 43. Or both.
Crispy fish skin is one my guilty pleasures. When I pan fry skin on fish I always get the skin as crispy as I can so I can peel it off and munch on it separately!
Food looks delish as always, but I’ll take your fluffy kitty any day.
4th night of baching = cooking odd stuff only I want to eat. Tonight, mushroom barley soup. I could eat this for a last supper…
Hey ma, look those 14 years of catholic schooling paid off. (FWIW I only attended till the 12th grade, you can figure the rest out)
Artichoke Francese, Pan fried scallops, blackened mahi-mahi, seared ahi tuna crusted in sesame seeds. Corn on the cob, Brussels sprouts as sides. Nice catholic boy in lent dinner!
Several martinis to celebrate my J&J One and Done vaccination on Wednesday!! Soon return to normalcy please!!!
Using up more leftover ingredients. Lots of extra cabbage from the corned beef and cabbage dinner, and okonomiyaki is a great use for it. Didn’t do the usual pork belly or bacon on top, but I decided to add some shrimp to keep it a bit lighter. Also a chance to use that Kewpie mayonnaise that expired in 2019.
That’s an awesome looking vaccine celebratory dinner! Congratulations!
NJ finally lowered the age limit to 55 and older starting April 5th. Hopefully we can get vaccinated in a month
Thank you Mrs. P stuck the salmon skin in the broiler oven to get it nice and crispy. It was like salmon bacon.
Gucci says meow (thank you in kitty language)
Didn’t feel like leftovers, so some quick prep and a yummy Friday night instead.
Arugula salad - dressing was my mom’s tomato salad, which I marinated earlier so it exuded enough juices to dress the arugula. Bonus addition of wild fennel fronds that my nephew picked.
Bison skirt steak cooked sous vide a few days ago, and seared tonight in ghee with sage leaves (that nephew also picked).
And finally broccoli sautéed and topped with lots of crisp-fried garlic and almond slivers. A nice change from our usual broccoli.
A glass of red wine for me after many months.
Husband’s birthday dinner; New York strip, caramelized leeks, and blistered green beans.
Welcome! Nice first post!
These mussels from Puget sound were absolutely fabulous. After de bearding them . Tossed into cherry stone clams with reduced tomato , garlic , and shallots. Finished with tomato and a tiny splash of anchovy juice. Just got the juice today . Wow. Cheers .
Where did you get the anchovy juice? Never seen it before. Is it little bit like fish sauce?
Your husband is very lucky!
Got in from Amazon. I have never had fish sauce . Maybe . It’s not salty
Ok, I somehow missed your top photos of your meal, and I thought you were drinking anchovy juice in a glass.
My initial thought was “ermmmm…”. Didn’t help that the product was labeled ‘juice’.
Brava! and welcome!