Rare early dinner. Like early early. Especially for us. The sun was still shining! Or I guess you could call it a late lunch since we ended up getting something else later on. We met the BF’s sisters for Mexican food after a walk in the park on this beautiful day.
I and one sister had chicken birria tacos. They are all the rage on social media and these lived up to their potential! So crispy. So cheesy. So flavorful. The accompanying consumme was delightful.
Other sister had flautas.
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You can do something similar with dashi but it won’t take on that color, but it’s really good in udon.
MIL is visiting since yesterday till this time next week. Tonight I made teriyaki pork tenderloin, miso-butter roasted cauliflower, peanut soba noodles, and sauteed Swiss chard. Margaritas to drink (DH’s idea).
I’ve been trying to get through the many recipes I’ve saved but never made in order to pare down my files. I decided to make Baghali Ghatogh, an Iranian bean stew with turmeric, lots of dill, and lemon - flavors I like individually and love together. The recipe called for dried butter beans which I thought I had but didn’t so I used black-eyed peas.
Some recipes call for whisking in an egg or serving the stew topped with a poached egg. I was also out of eggs so I used a dollop of labne. Served on bed of basmati rice since I had some that needed to be used up.
Italian tonight, centered around pork belly I had marinated/rubbed with porchetta seasonings and cooked sous vide weeks ago, but somehow never fit into the meal plan.
I seared cubes of the pork to brown all around, then deglazed with vermouth and made a pan sauce with the defatted pork juices.
My pasta was ricotta and spinach gnudi from the freezer (made a couple of months back), finished with sage and brown butter. I tried the single pan-fry-steam method instead of two steps (and liked it).
Kids had GF spaghetti with either homemade tomato sauce (Marcella, with canned San Marzanos) or butter and parm.
Getting asparagus in our CSA box called for fettuccine with asparagus. I used slivers of thinly sliced prosciutto, which you could omit. Or use almonds instead.
Chive blossoms aren’t just decorative. We crumble them over our pasta for an intense oniony flavor. Gotta use those blossoms before the roaming wild turkeys decide to sit in the chive bed.
Soooooooo…I’m honestly not sure if I’m proud or ashamed of myself for this one. My Facebook page (yes that’s part of the shame in this story) is frequently visited by Tasty food/cooking videos with generally odd creations. This is the tale of a man-child who tried one.
Yes it was on his Facebook page where the man-child came across a recipe for chicken cordon Blu’ meatballs. It starts with some heavily seasoned ground chicken flattened in your palm where you place a piece of sliced ham and a cube of Swiss and roll it together into a chicken cordon Blu’ meatball. Served in a garlicky creamy Alfredo style sauce served with mini rigatoni.The man-child always concerned with healthy eating threw in a little fried broccoli bites (frozen) to keep it healthy!!
While the man-child and family truly enjoyed the flavors and combinations it was a heavy, heavy meal. Not really sure I enjoy the heaviness of it even though it tasted delicious. Might see it on a Olive Garden menu sometime soon. Lol
We hope you enjoyed your Hungry Onion Story Hour of “The Man-Child and Facebook” Until nest time be well my friends!!
