It it’s good, it’s good. If it’s too fatty, eat a bit less of it.
i am head over heels in love with quesabirria tacos and i would ditch the BF and marry them if they’d have me.
Jambalaya with little necks, Cajun spiced swordfish. Steamed green beans on the side for the kids. I couldn’t be bothered for the adults.
Jumbo prawn curry and rice for dinner tonight.
I love the aesthetic of shrimp whole in their shell, but they’re hard to eat eat that way, especially when not seated at a dining table, nor among vegetarians.
So I did what my dad taught us - cut and trimmed the heads (and cooked them separately), then shelled and deveined the shrimp and marinated them for the curry. My technique addition was to make a quick stock with the shells to add to the curry later.
Vegetarians had (cheese) dosa with chutney and sambhar (there wasn’t enough batter or we’d all have eaten that).
All the leftover vegetables eaten up alongside - broccoli, green beans, cauliflower.
You lost me at fried broccoli. Lol
I ate Sushi! At the Counter! With my Homies! The dining thing I missed most! Sushi Kaneyoshi in DTLA.
It’s a Japanese Burrito! For the finale of our meal Yoshi-san put the days seafood selections together to make this incredible, perfectly balanced Futomaki.
To thank hubs for indulging my sushi dreams, the next eve I pulled this marbled beauty out of the freezer for one of his favorite meals.
Kobe-style American Ribeye w/Spring Onions Sautéed in Butter, Soy Sauce, Mirin. Peaking in the frame is a big Baked Idaho w/the PSTOB, Sour Cream & Chives
Sooo beefy, tender, buttery, delicious.
To continue the Seafood theme I rummaged thru my Conserva collection for this Salad…
Romaine, Red Oak Leaf, Bok Choy, Orange & Red Bell Peppers, Carrots, Spring Onions, Thai Basil, Sautéed Frozen Lobster Tails & Claws, Locally Canned Sardines (fried for crispiness), Pujado Solano Anchovies & Calamares Relleno. Creamy Salad Dressing of Nuoc Mam Cham, Garlic Oil, Vegenaise
I have to post these cute & tasty La Brujula Calamares Rellenos, neatly stuffed with their own tentacles…
Topped the Salad with Peanuts
A Super Tasty Spanish Red
P.S. My potato salad is pretty much an egg salad with some potatoes added.
I this recipe. It’s also posted on the Chicken Thigh thread. I added a little coconut cream - so fragrant & delicious.
Whiskey fennel sausage and Rana mushroom ravioli (first time trying) in a browned butter sage sauce, with dollops of this amazing jarred cow/goat cheese marinated in olive oil. Sage was nice & crispy. The Ranas were good! And a big old salad with a garlicky/lemony tahini dressing.
A weakness of mine!
Nice! Do you use them often?
Just the slicer for English muffins, occasionally the scimitar if I need to do some serious damage. Or to slice pizza.
Your balls certainly do get around @NotJrvedivici !!!
Like chase an annoying guest or family member outta the kitchen?
me too! i stocked up last time i was in Barcelona and Lisbon. But luckily, we have The Spanish Table store to get more.
Funny, it would certainly do the job.
Errands in NH after sleeping in this morning. Despite the state having rescinded their mask mandate in mid-April, NH stores still had lots of people wearing masks, even in stores that also loosened their mask mandates.
I went back to an old Friday night standby I haven’t had in awhile: marinated steak tips (in Country Living’s Firecracker marinade), then grilled on the grill pan and finished in the oven (and they came out a perfect medium-rare).
Sides were a big-ass baked tater with TPSTOB and sour cream, and sauteed minced red onions, chopped red bell peppers, and green beans with Penzeys’ Mural of Flavor seasoning blend.
Oh yes, and wine. Because.