Last night’s meal was unusual and will never forget. Panned fried squid with hot pepper and garlic.
All sounds well except that hot pepper was Habanero pepper, and 2 were used for a portion of 2 person. As a side, I have some chopped cucumber with a yogurt sauce, thinking that will be enough to offset the heat from the pepper. And no! Before the meal, everybody started to have running nose, sneezing. The heat was so intense, we needed to swallow each 3 cups of yogurt, ice water. My cat was around, he got so afraid of our reaction that he though we are about to transform into alien and he ran away to save his life (sneezing too).
Well, today, hands burnt, mouth burnt, stomach burnt (pain, especially Mr. naf). Well, we basically tried everything to ease the burning sensation on the skin. At least it’s a memorable comical Leap day.
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
2
There’s to be lamb sharwama - using leg meat that was leftover from a roast and frozen. It’ll get tossed in oil and za’atar and reheated in the frying pan. I’m making moutabal and we should have the wherewithal for tabbouleh and fattoush. Lavash bread for an additional carb. A couple of jars to be opened for pickles. Dates for afters.
Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
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Poor cat.
Haha… I did it, too. Had no idea how hot it could actually be and bit into it (a scotch bonnet). My head exploded on the spot. It was terrifying. I have been making my own chilli oil with scotch bonnet peppers ever since. Would never bite into one ever again.
WFD: ~ Today we pick up Haddock fillets from the F/V William Lynn. Tonight it’s baked Latvian Haddock and Scalloped Potatoes from Please to the Table. Layers of: baking potatoes; fried pieces of haddock dredged in flour; clarified butter; cooked and sliced baking potatoes; sliced onions; mixed mushrooms; sweet Hungarian paprika; S & P; dill; eggs; half and half cream; breadcrumbs.
~ Caucasian Tomato and Garlic Salad & Crusty dark rye bread.
I found out that I have to have surgery again at the end of the month so I’m making a lot of things that I can double or triple and freeze dinner sized portions of so the man can easily heat up dinner when he gets home for a week or so after in case my guts hurt to much to cook.
Tonight is gyoza meatballs from meljoulwan.com. Think dumplings minus the wrapper- really tasty! I sub ground chicken since I don’t do pork. I’ll shred and quickly sautee some green cabbage for under them and slice up some red peppers and cukes and trim some snap peas to go with.
Didn’t leave work until 7 p.m. tonight. Month end invoicing hell. And my receptionist goes on vacation tomorrow for 4 days, so I get to answer the phones. Oh, and plan a baby shower by Thursday. And deal with whatever else gets thrown my way. Yay me. ::twirling my finger in the air::
A reheat on one of the dishes of mac & ham & cheese. That’s it. No salad. No wine. Maybe some chocolate. And definitely NCIS and NCIS-NOLA.
I decided i was in the mood for a spanish beany stew, and eventually found this version- i used some white beans i had cooked and frozen a while back and omitted the “hoja de laurel” since i didnt have any, and used the fabulous pimentón dulce i have. I added in a few big handfuls of spinach just as i turned off the heat because i wanted veggies yet had a lackluster assortment for salad making. Simple and rather quick, very tasty. I just wish i had picked up some crusty bread…
Marcela Hazan’s (buttery) tomato sauce and meatballs, even frozen, were terrific, of course, and we both had a craving for garlic bread, which became the delivery mechanism, as steve h. sez, instead of pasta or polenta. Love toasty, crunchy, crackly garlic bread sooooo much. The spread was softened butter, grated garlic, granulated garlic, kosher salt, minced parsley and dried oregano, a dab of mayo, and parm regg. I of course slathered some of the leftover garlicky butter on my bread AFTER it came out of the oven, too. Because, butter. “Oh, that’s going to be too much bread, isn’t it, baby…?” um, yeah. all gone.
BF made a nice salad with cherry peppers, a little bit of cabbage, red leaf lettuce, HBE, chopped kalamatas, and vinaigrette.
Nice sounding dinner! [quote=“mariacarmen, post:15, topic:3799”]
as steve h. sez
[/quote] - where is Steve H these days? Anyone know?
1 Like
Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
18
There’s an unexpected change of routine today so I get to stay home a few hours longer. Can’t really eat a lot as I am hitting the gym soon, but I am using this opportunity to braise a cut up lamb shoulder. It will be turned into several meals.
Here’s tempeh from last night. Seasoning was fish sauce, soy sauce and some grated palm sugar. Wish I had Thai basil, too.
Mung bean noodles
Steamed aubergines with preserved turnips. There’s also a shot of sherry and sesame oil in it.
The stir fry
(Frizzle, Steve H. is around, on Lingua’s FB WFD group, IIRC.)
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Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
19
I have it in mind that he just plays on lingua’s WFD Facebook page these days. I presume attempts to tempt him here have failed.
Nope. At least not that I know of. I was just exhausted last night. Wine would have knocked me out, and I needed to wind down a bit just vegging in front of the TV.
