Wouldn’t it be boring - and even more expensive - if we all liked the same thing?!?
Indeed. Thus I’m glad wild salmon is hard to come by (here), plus the high cost. It is an occasional treat. Elsewhere it’s northern European flatfish which is expensive, but for us it’s normal, nice, delicious, easily available fish.
1 Like
Dinner tonight
Made pan seared Mahi with a red pepper purée side sauce and Gordon Ramsey’s broccoli soup with a dollop of lebneh and a drizzle of fruity olive oil.
I’m never wowed by the this soup but it’s good and clean
3 Likes
Hope you like it as much as i do!
1 Like
Hazan’s carbonara plus I added some ‘chiffonaded’ kale at the end. Very good and easy and now we go to bed. Flying home tomorrow.
1 Like
Out for dinner the past two nights (both really good, i’ll review them later on the SF board). Today i picked up some beautiful Chinatown roast pork and duck at lunch time. Once at home tonight, I heated and crisped up the duck, heated the pork, and made pork tacos & duck buns - the buns were sweet milk rolls (pan de leche). Made a sriracha mayo for both, drizzled the duck buns with hoisin. The tacos had a cabbage & carrot slaw dressed with mirin, sesame oil, and lime juice, and both had sliced scallions and jalapenos. This was a really quick and easy meal with lots of flavah.
8 Likes
Hit up our local brewery tonight . A couple nice tacos to go from the pop up Nayarit . Chorizo , and one pork , grilled on flat top . Two small corn tortillas for each taco warmed through on the grill . Condiments : Salsa , I don’t know what kind . Not fresca , cilantro , grilled onions , Shredded queso fresco , some other great shit . I’m happy .
4 Likes
That looks scrumptious, Presunto!
The recipe was great!
I used walnuts and flat leaf parsley because I had some on hand.
I’m not vegetarian, so for me in comparison to pate, it’s a lot healthier.
I used a calorie calculator website-
3 oz
264 cal
12 gr fat
12.8 fiber
13.4 protein
Whereas foie gras
3 oz
390 cal
36 gr fat
0 fiber
9.6 gr protein
Now, not saying could eat 3 oz foie gras but I just wanted to make the volume comparisons the same.
I forwarded the recipe to my uncle who lives in Provence not far from where Patricia Wells has her place (like, he can see her place) and to my mother. Both like their share of pate.
Thank you!
1 Like
Drool! I moved to a small centre from the big city and I miss the Chinese bbq joints!
1 Like
Tonight’s dinner was a interesting recipe for chicken burgers using shredded zuchinni.
They were extremely moist and flavourful. I used smoked paprika instead of regular.
It was a nice change from the dry chicken burgers recipes that I have had.
Thanks, MC. For Chinese roasted meats it’s a 2 hour journey by train. I haven’t had any in months.
1 Like
There’s to be chicken breasts. They’re smeared with a mustard & pimenton mix, then breadcrumbed & fried. Yet another Nigel Slater idea - this time from “Eat”
There’s a bag of Claudia Roden’s turkey stuffing defrosting that I hope will be OK with it. As for carbs and veg, I have no idea and, frankly, don’t care.
3 Likes
Glad you enjoyed it :)) the parsley sounds like a great addition! And i had no idea this had so much fiber and protein- that’s kind of awesome.
I’m actually making some today to bring to a brunch potluck tomorrow (as well as a spring salad, in my circle of friends they always ask me to bring my salads). I’m going to do some chopped chives ontop and bring radishes, pretty farmers market baby carrots, and cucumber rounds for scooping
2 Likes
WFD: ~ Rotisserie Spicy Garlic Chicken. Russian dressing dipping sauce.
~ Moldavian Potato, Feta, Scallion Salad. Small red-skinned potatoes, olive oil, minced garlic, cubed feta, chopped scallions, red wine vinegar, fresh dill, S & P, kalamatas to garnish. The salad rests for an hour before serving at which time it will be tossed again to remix the flavors. Served on a bed of shredded inner leaves of escarole.
~ Fresh pineapple spears.
2 Likes
Nettle sausage , steamed potato , and a simple salad with vinergerette . Went to the harbor to see if there were any crab , The boats were finally OK’D to start fishing . Maybe in a couple days . They have been clean since December .
2 Likes
This was supposed to be Thursday night’s dinner, but I didn’t want to deal with the prep. So it’s what’s for dinner tonight.
Sauteed sweet Italian sausage, sauteed spinach (in the sausage fat), fresh tomato sauce with roasted garlic, a healthy bit of dried basil, and tomato paste, shredded mozzarella and grated Parm-Reg. Baked on a preheated stone at 450° for about 9 minutes - could have used a wee bit more to crisp the bottom of the dough (or a higher heat), but it was still PDG - Pretty Damn Good.
There’s wine. Most definitely.
5 Likes
Peanut butter tofu- sauteed tofu with a peanut butter soy sauce, wilted greens with sesame seeds and some quinoa. Mug of miso on the side
4 Likes
Tonight was pizza. Homemade dough, a bit of tomato sauce, a few oven dried cherry tomatoes, fresh mozzarella, pepperoni, and fresh basil. Pinot on the side.
6 Likes
Ok, speaking about that post of “how can you tell if a recipe will work…”
I’m not a huge fan of “The Pioneer Woman” but occasionally, I’m drawn to her website from someone making a reference to one of her amazing recipes (read “Best ever…”). After having very good results with her onion string recipe, someone on Chowhound made reference to a Cheeseburger salad recipe. I know, it was a gamble. It could be really good or really awful. Let’s just say it wasn’t either particularly. To quote my father, “not memorable.”
