What is “faux Mexican slop”?
Pre shredded cheese, sour cream, taco sauce, processed rice and beans… guacamole and skirt steak were house made
with a rolled up burrito on the side…I guess I should have said Tex Mex
Ah, I see.
I made it with some jasmine rice- very tasty! Thanks for posting.
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These are the best potatoes EVER!!! I made a half recipe and still have half left. So rich and so good. This should be a Hungry Onion classic IMneverHO 
Tonight was a new to me recipe for palak paneer- i used the trader joe’s high protein tofu (it’s so dense you don’t have to press it!) instead of paneer, left out the spicy stuff since i’m a wimp, and at the end i used some coconut cream instead of the dairy. What took me so long to make this???! Totally easy, delicious and cheap meal. Naan bread and reisling a la carte.
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tortilla …duh
There was mountains of leftover lamb from the other day. Some is frozen away to make a future reappearance as sharwama. The rest appears tonight, warmed up in a devilled sauce - the leftover gravy, enhanced with redcurrant jelly, mustard, Worcestershire sauce and a dash or two of Tabasco. Spuds and veg to be determined.
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Palak (and mutter) paneer are two of my favorite Indian dishes.
WWFD - piccata, after all. I’ve perfected the ratio of lemon/zest/wine/capers/butter at this point, which would explain why it’s a favorite at casa lingua.
As for tonight – a rare evening off, so we’re having our pescatarian buddy over for crabcakes & steamed asparagus with TJ’s hollandaise, to which I may or may not add some leftover fresh tarragon, but def some lemon zest
Inside Out afterwards, which we still haven’t watched.
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I can no longer make ravioli from scratch. The ravioli we had last night were fresh, in-house made at our local Italian market. We have bought them in the past and they are very special, with good flavor and well seasoned ricotta. The dough is just about perfect.
You’re very lucky to have access to things like that.
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Aw, thanks! I’m so glad you enjoyed them. My mother made them for their Easter dinner this year and I got a text from her afterwards, saying they were the best potatoes ever and that there wasn’t a scrap left. An empty dish is the best compliment! 
So envious - it is almost impossible to describe how envious - just very, very envious indeed.
We have only one Italian deli in the metro area (population 2.7 million) and even they don’t do homemade pasta.
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ooooh, mutter paneer is a good one! Totally going on my make it at home with tofu and not so spicy list… Might have to wait til i can find not crummy tomatoes though.
I had last night leftovers for lunch today and i swear it was even more delcious- this is totally going into regular rotation for me!
Awww… I do sympathize. We are very lucky indeed, but take advantage of their good products regularly. How could we not? The owners’ family had a store in Boston’s North End for several generations then expanded into our local region a few years ago… thank goodness.
Their own vinegar peppers, certain cured meats, fiore di latte mozzarella. All tasting like an Italian Nonna’s. Plus all manner of imported Italian products.
When I walk into the store in reminds me of the old fashioned fresh aromas I used to smell when I visited my own Grandmother’s market years ago. Sausages, cheese, vinegars, fresh bread all mingled into a deliriously delicious cacophony of gustatory delights…
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I suppose it reflects immigration patterns over the decades. We only had a small immigration in the middle of the 19th century. There were around 400 families - folk who had come to work in the iron foundries in a particular district of the city. By co-incidence, they wouild have worked with my ancestor who was also living in the district and working in a foundry. They quickly started ice cream businesses and some of the names still dominate the local ice cream industry - Sivori, Granelle, Rea
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WFD: ~ CSF Fish fillets off the F/V Miss Sandy. Roasted Yellowtail Flounder with Fresh Lemon-Pepper. . Grated lemon rind, EVOO, S & P, and minced garlic mixture is rubbed all over the fillets which are then roasted in a pre-heated 425F oven for about 8 minutes. Served with lemon wedges, of course. Couldn’t be easier, but what else would do with the freshest flonder one can possibly get other than that which you catch yourself?
~ Pan-roasted Asparagus with ghee and about 1/2 cup chicken stock. A classic Jacques Pepin preparation.
~ Fresh pineapple.
[~ Grilled buttered pumpernickel should anyone want/need it.]
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Would you mind if I posted it on HO as a stand alone recipe…with attribution of course?
catching up…Saturday we went out for an early dinner, a 2nd visit to a local mexi-dinerish place I’m reviewing, had the Central Americano breakfast, of these big fat bfast sausages (two more than are pictured), fried ripe plantains, fried cheese, gallo pinto, and eggs. delish but sooo filling.
Sunday i snacked on lots of nibbly things at my sister’s, so i felt full but unsatisfied. no dinner happened. ho hum…
Yesterday, however, was a dinner that had me VERY excited: Vietnamese garlic noodles & ginger/miso butter steak.
broccoli with kewpie mayo & sweet chili sauce on the side, roasted garlic scapes with s&p.
The garlic noodles were THE SHIT. recipe came from here:
i’ve made other versions, but these are hands down my favorite.
the steak was great too, if overcooked. the veggies were fine. the scapes were overwhelmed by a gingery sauce the BF wanted me to put on them. they were great just roasted with s&p.
tonight, no clue. my sister and i are going to see Mark Bittman, Alice Waters, and the Kitchen Sisters! I suspect we’ll dying to eat…
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