It’s the BF’s recipe so I’m not sure, but I know it’s yellow potatoes, peeled, minced shallot, sweet pickle relish, mayo, s&p. And yes, boiled enough to lightly smash. He may throw in a little granulated garlic too. I’ll ask him later.
1 Like
Waxy potatoes in my mind for cubed potato salad. Something with more starch for smashed salad (although not my preference).
I love this so much!
1 Like
Yes, or I like it crisp. The latter is hard to achieve without copious oil - or roasting.
Our base okra recipe has neither tomatoes nor onions - just dry spices.
My dad likes it punjabi-style with onions and tomatoes. I don’t like what the tomatoes do to the okra - the liquid draws out slime.
Plus, there’s always tomatoes in something else on the plate, and I like things to taste a bit different from each other. Yesterday, the green beans were turkish-style, so stewed in a tomato and onion base.
3 Likes
Potato Salad:
I use red potatoes …
Hard boiled eggs …
Fresh chive snipped
Fresh Parsley
To Taste: Salt and freshly ground black pepper
Dijon Mustard
Home made Mayonnaise
Fennel or celery sliced finely
Onion or shallot sliced finely
And sometimes I add White Albacore Tuna drained from the Extra virgin olive oil (Cuca Brand)
And I also add a few capers, and green beans (freshly steamed and snipped )
We enjoy it on our terrace from time to time for a starter for lunch.
6 Likes
Wow! What an exceptional looking meal!
1 Like
I wanted chicken and pasta. I came up with this that used up some bits and bobs.
Penne, boiled in salted water and drained.
Broccoli florets cut up, as were some sundried tomatoes in oil (about 1/4 cup after cutting into inch-long slivers).
A large b/s chicken breast cut into bite-sized pieces, then dusted with sweet paprika, Italian seasoning, and s/p.
A Tbsp of the sundried tomato oil was heated in a skillet with a tab of butter, and chicken was added to quickly brown. Broccoli florets and tomatoes were added halfway through to cook for a few minutes on medium-high heat. The whole shebang was removed from the pan to make way for the sauce.
Into the skillet went a bit more butter. Then 2 heaping tsp of previously roasted garlic and 1 Tbsp of tomato paste was added to the skillet and quickly cooked for 20-30 seconds. Poured in 3/4 cup heavy cream and 1/3 cup grated Parm-Reg and it was all whisked until smooth and slightly thickened.
Poured the sauce over pasta and chix/veggies mix, stirred it all together to warm up, and plated with a bit of extra grated Parm-Reg sprinkled on top.
Because…Parm-Reg.
And it was dinner. And it was good.
And wine. Don’t care that it’s only Tuesday. WINE.
18 Likes
I made a creamy Mexican-ish chicken soup and salad with fig-balsamic vinaigrette. Everyone liked it. 
18 Likes
@bmorecupcake - update on the BF’s potato salad. same as above, but he used scallions and red onion this time. and i forgot the mustard. Just a little.
1 Like
Another simples, by the BF. Clean-out-the-fridge/smorgasbord: Kirkland bacon, bratwurst, a little coppa; potato salad, chicken salad, breads/crackers, fresh tomato pureed with garlic, a little cheese, cuke salad, and a green salad.
sad to say, made no dent in the fridge. 
18 Likes
Mixed Asian tonight. (H-mart and several larger asian chains are now on Instacart, I must not have been the only one wishing hard for this to happen…)
Japchae was back on the menu as a new kid favorite. I’ve been keeping it pretty plain, just spinach, onions, and scallions.
.
Also rice cakes, but Korean-ish instead of the usual Taiwanese - with gochujang and cabbage standing in for kimchi.
.
Long beans and garlic broccoli for vegetables.
Salt and pepper vegetarian “chicken” and tofu for veg proteins.
Meat was Chairman Mao’s pork belly - cooked sous vide and then finished stovetop. My first time making this - so good!
But sib wasn’t feeling like pork tonight, so there was a request for ginger scallion beef. I pulled one of the chuck steaks I had cooking sous vide (along with a 36-48h chuck roast) and it had tenderized plenty in just a few hours, so that was a quick addition.
(I’m going to try making chinese/Taiwanese steamed buns for the pork belly - I do love those Momofuku buns!)
16 Likes
A favorite dinner, chicken mole with mexi cauli rice. Salad of mango, avocado, red baby bell, red onion, Fresno chili. cilantro, a squeeze of lime and a sprinkle of Tajin. T & T with a splash of Mathilde orange liqueur, pain rx, because I had my teeth cleaned today. I do a lot of word puzzles and I discovered what a necromancer was last night. I thought it was just a made up name, what great name for a cocktail.
14 Likes
Stating the obvious, but what lucky family.
4 Likes
Aww 
Joint effort tonight - I made the carbs and meat. Sil made the veg and tofu (except broccoli, which she dislikes her own and requests that I make).
(It was a rollercoaster of a year, but we came to a better place.)
4 Likes
Pepperoni pizza with half a batch of Lehmann NY style dough and string cheese (which worked pretty well).
13 Likes
I made this Rancho Gordo recipe for Flageolet Beans with Slow-Roasted Tomatoes, and added some andouille sausage.
In the process I brined a lot of beans, and will be looking for help on another thread.
TIA!
14 Likes
My first reaction to your picture was “Ah ha! A lettuce leaf under the potato salad and the chicken salad. That should make washing up easier.” sigh
I’m sure I’ve posted before that my wife and I have an agreement. When she cooks I clean. When I cook, I clean. The only exception is Wednesdays which are trash nights. Guess what I’m doing after dinner then? I really need to negotiate better.
6 Likes
Down North Pizza is a mission-driven endeavor dedicated to combining top-quality food with the added goal of improving their community. Their aim is to help erase employment barriers faced by formerly incarcerated men and women by providing culinary career opportunities at a fair wage within an equitable workplace. In order to help spread awareness they have collaborated with several well-known Philadelphia area chefs. I leaned of them through their recent collaboration with Micheal Solomonov and CookNSolo. Together they created a Buffalo Chicken Schnitzel Pizza - Buffalo chicken schnitzel, Harissa glaze and Preserved celery. They also had a companion cocktail, Head-On, which included Gin, Atxa, Green Chartreuse, Cel-Ray and Lime.
Everything was delicious. I will definitely be visiting Down North Pizza.
17 Likes
Yay. The world could use more of this, especially now.
9 Likes
