Which are?
Soup dumplings? Or do you mean, which brand?
No, I mean which location in Manhattan.
I felt like the little girl, Carol Anne, from “Poltergeist” saying “They’re heeeere.” Although my reference is completely different.
Saturday afternoon traffic.
It’s been a year +.
It’s back in full force on a hot summer afternoon in New England with folks heading to the beaches.
It’s a good thing. Other than being stuck in traffic on the highways, of course.
Sea scallops from Wegmans. The fishmonger appreciated my not discriminating against the coral-colored scallops when I specifically asked for them. He said most customers go for the white scallops. I said “Good. That means more of the sweeter scallops for me!” He winked when he handed over the container of scallops I had chosen from the tray. Had to remove the catch muscle on 5 of the 6, but no biggie.
The scallops were pan-seared in a pre-heated stainless steel skillet, adding a bit of butter and olive oil, then adding the s/p seasoned dry scallops for 1-1/2 minutes per side. Served with Basmati rice, mango salsa (diced mango, red onion, minced Cuban pepper for a bit of heat, freshly minced parsley and fresh lime juice), and steamed asparagus.
Wine.
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No frills tonight.
Work, stress, and GI issues are turning me into a lazy cook of late. Coming home from work after 10 PM and eating even later is finally getting to me-- mentally and physically. Last night I went with a pre-made dinner from the local Italian market. It was delicious but I was almost ashamed.
Anyway, tonight I cooked…barely. Marinated chicken breasts in balsamic vinaigrette, salt, pepper, and Italian seasoning. Threw em onto my humble Calphalon grill pan and they were excellent. I should have taken a picture of the naked breasts 
. Food magazine worthy. Simple topping of fresh Mozzarella and roasted red peppers. Side of Uncle Ben’s, or whatever they’re calling themselves now, instant rice. Didn’t know what else to serve it with, though this would have made a great sandwich.
To drink: vodka and cranberry juice.
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We enjoyed another outstanding dinner at Drew’s in Keyport, NJ. Below is a link to details and pictures for those that might be interested.
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Grilled chicken legs . Marinated in lemon juice , rosemary , oliive oil and garlic. Along with my secret ingredient. Potato salad. With lettuce and cabbage. Cheers .
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Kung Fu - for easy access, just a shade behind Joe’s in flavor
Sorry to hear you are still not feeling well. I hope you find some relief soon.
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Dinner last night: marinated tuna steaks on the grill, sauteed spinach with Feta, mashed potatoes, green salad.
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And your secret ingredient is…? We promise we won’t tell anyone!
Tabil seasoning. A Tunisian spice blend of ground coriander , caraway , garlic powder , and chilies.
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Do you mean one of the places on 8th Avenue?
Light lunch out to see a Pastry Chef Friend.
Prawn Cocktail Renovation …
Lemon Squid with Mascarpone Foam and Reggiano Parmigiano Emulsion …
Praline Chocolate foam, Extra virgin olive oil, salt and toast crumble …
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Thanks. I promise I won’t tell anyone!
I’m not familiar with tabil. How did you come across it? What do you use it on? Just curious.
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I wanted a new spice flavor . I thought north African. I use it on everything. It’s actually quite mild . I really like its flavor . I purchased it from Amazon.
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Spent a lazy day indoors in the heat wave, other than remotely dealing with a thermostat issue in our server room at work.
Made a mini charcuterie for lunch with Manchego cheese, quince paste, and Marcona almonds, green grapes, prosciutto and cashews.
Dinner was a pork tenderloin seasoned with olive oil and Spicewalla’s Honey and Herb rub and roasted in the oven. Sides were steamed and roasted baby red and yellow potatoes tossed in olive oil and Penzeys’ Mural of Flavor and steamed green beans. And wine.
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I made turkey chili with black and pinto beans, which we brought with wine to our friends’ place for dinner.
Hot dogs were grilled. The kids did s’mores for dessert. No pics.
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Love the charcuterie plate! It looks beautiful.
Dinner looks pretty good too - as always!
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