Minus the chives you’ve got my kiddo’s dream dinner.
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I don’t usually post meals I didn’t like but I am posting last night’s dinner. I came across Sheet Pan Scallion Chicken with Bok Choy from the NYT and thought it looked really good. It had all the component flavors I love - Dijon mustard, ginger, garlic, miso. scallions - and was simple to prepare. But for some reason it just did not come together for me. Rather than blending together, the flavors stood apart and not in a good way. I had some extra mushrooms to roast so I threw them in the pan but they were somewhat separate from the other ingredients so I doubt they had a big impact. Maybe some one else will have a better experience.
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I have always thought that there was something artificial about thess “sheet pan” recipes.
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I make sheet pan chicken thighs all the time, but I keep my additions and seasoning simple. I never use a recipe and just add what I’m in the mood for and what’s in season. Many sheet pan recipes I see seem a little overwrought and have too many ingredients.
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That’s so disappointing when that happens, especially when you’re using spices and ingredients you like. We had a fail like that a few weeks ago - the recipe sounded delicious, I think it was pork tenderloin with chermoula spices, but may have been a different protein. Anyway it sounded delicious, the spices were fresh, and some freshly ground, but they didn’t meld into a pleasing whole. It wasn’t awful, but nothing to make your palate sing. Maybe the spice proportions were wrong for us. I wish us both better luck next time!
Thanks to @bcc, @TheLibrarian28, and @Lambchop for the comments and suggestions. I’m not sure the fact that this recipe called for a sheet pan had much to do with its “failure”. I use failure in quotes as it wasn’t really bad just not all that appealing. The mustard, miso, ginger, etc mixture just didn’t come to together for me. YMMV
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Picked up these beautiful pork chops to grill only to find my gas tank was kaput! So out with the cast iron pan (as I listen to my wife cursing me under her breath as she cleans it…….lol sorry!!! I cook she cleans!! That’s our deal!)
Anywho pork chops with a bacon raspberry glaze over mashed potatoes and red cabbage. Delicious!!!
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Sunday night dinner. Roasted cherry tomato pasta, which I’ve been making for several years now to utilize our substantial harvest that’s now in the freezer. I change it up a bit time to time, but had a sudden inspiration for this incarnation. Had a lonely anchovy filet in the freezer, so mashed that up, added a tablespoon or so of capers left in a bottle, as well as black olives leftover from pizza making. So a puttanesca sauce of sorts. Sooo good and topped with Parmesan Regg and Pecorino Romano, also black Urfa chile from B&B. Yum, will remember this little trick.
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That’s the way we do it. But I clean the cast iron.
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I present one of the most perfect steaks I’ve ever made. I had a NY Strip in the freezer from last week’s Au Poivre adventure. While I did not make the cream sauce tonight, I did give this cut the peppercorn treatment. Making this without a sauce really let the peppercorn crust shine through. It was crunchy on the outside, tender and medium rare on the interior, and had a nice “warm” spice level. This may become my weekly steak night go-to. No sauce needed! Served with a baked potato (baked directly on the oven rack, no foil) and broccolini, which were cooked in the cast iron while the steak was resting. Topped with some crispy garlic. Meals like this are why I have scaled back on going to restaurants. Damn that was good!
To drink: Scotch on the rocks with a splash of club soda.
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Rumbledethumps - love the name!
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That Scotch Egg looks TDF! (To die for)
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Cod on riced cauliflower, with tomato/red pepper/olive/mushroom sauce. Pounds I have lost since going low carb two weeks ago: 0. Sigh. Not a bad meal, though.
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I really wanted to like this dish because of the name . Salisbury steak . With all that went into this. I would call it hamburger pattty with mushroom and gravy . Over mashed potatoes. Was it good. C + . Would I make it again . Most likely not . Cheers.
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that soup looks and sounds so lovely…
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I’ve always thought it the same thing. Which is why I’ve not made it. I like my burger patties with cheese and bacon. 
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Classic beef with caerots
With help from trusty spaetzle maker
We’re in the country and invited neighnbors to join us but they took a covid rain-check. They were, however, very happy to come up and retrieve a casserole of “take-out”!
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i totally hear you - I was shocked at how much i actually liked it when i made it for our NYE weekend away, but i did not make a gravy (because I forgot to bring flour), more just like a really good mushroom sauce. i don’t always like gravies. Followed Chef John’s recipe on Allrecipes (except for the gravy). BF is already asking for a repeat!
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