I would try that in a heart beat!
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You would have no idea what it was, as I did not when I ate most such things 
(Often made into “cutlets” ie croquettes though — so people who may be skeeved out by the visual can still enjoy the deliciousness… kinda like breaded sweetbreads.)
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Roasted bacon wrapped pork tenderloin, seasoned with garlic, rosemary and fennel. Doctored up a can of Jacob’s cattle beans with onion, garlic and baby bell. Salad of mixed greens, avocado, radish, celery, green onion, creamy Greek dressing. A glass of hard cider.
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What kind of brains…lamb?
I am a hematologist so can’t fathom the idea of eating bone marrow even though so many people rave about it. Not good at dissociation apparently.
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The lighting makes me think you’re enjoying dinner on your porch on a nice sunny evening!
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It’s been quite a while since I’ve posted here, but I’m cooking more than ever and trying new things. For dinner, I cooked up a somewhat irreverent paella using sausage as the only meat.
Without seafood in the picture tonight, I used a chicken-ham stock I had on hand to keep it as flavorful as possible.
This is only my second time making paella, but I regularly make all sorts of flavored rices, so it wasn’t all that different except for the higher liquid:rice ratio and cooking uncovered.
I used Matiz brand paella rice but would like to try bomba rice after this bag is done.
The process is pretty standard… I made a sofrito by cooking onions/peppers/garlic until a jam like consistency before finishing with smoked paprika and tomato paste. It’s pretty similar to my Indian curry bases in that I’m building flavor by deeply cooking down aromatics over low heat.
3:1 liquid to rice ratio by weight is a good starting point - 250g rice + 750-800g stock is about what I used. But honestly, this will vary a bit from rice to rice with better rices being more tolerant of too much water than others.
Good homemade stock is a must! At a bare minimum, chicken stock but better yet is a prawn stock or a combination of the two.
Besides that, I used a normal 12" skillet over my largest gas burner, shifting the pan around to make sure the edges got bubbling action. The paella is done when the liquid is gone, about 25-30 mins. Then, like any other rice dish, let it rest covered for 10 mins to finish absorbing liquid before serving.
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Two of my favorite things! Thanks for posting the recipe.
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I wish! Daytime temps are barely breaking 50 degrees, but hope is on the horizon. 
Welcome back, and holy hell - nice re-entry into WFD! That sausage paella looks amazing!
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I am getting so inspired by all of these posts! Thank you to all!
Last night I made a baked ziti recipe that I have made and liked in the past. I cut the recipe by half because I am only cooking for 2. Halve all ingredients except red pepper and basil. I used fire roasted crushed tomatoes instead of regular. Also used rigatoni instead of ziti because I like the ridges:
This came together really quickly for a weeknight 
I couldn’t find whole milk mozzarrella, so I just used part skim and it was fine.
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Please share more details on the plov. I love that!
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To all the newbies: I’m so glad you’re here! We’ve loved our little dinner group here for so long, but it’s exciting to have new voices and tastes in the mix. Yay!
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Last night I made cheeseburger calzones, served up with sauteed mushrooms and a green salad with Thousand Island dressing. The calzones were really good - I had the second for breakfast. (Our 4-yo kiddo even ate one!)
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We ate late last night sorry no photos from Chinese takeout because we devoured it as soon as it came in the house. It was So Good. These are this evenings offerings.
Possibly may even have enough leftovers for Saturday evening!
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Didn’t bother posting photos of my main, beef cut for stir-fry marinated in red wine with Georgian spice blend Khmeli Suneli (dill, savoury, bay, blue fenugreek, etc) , onion and coriander , then fried in a skillet.
A beet, apple, pickle, dill and sour cream salad based on Finnish Rosolli (but no potato or carrot ) and perogies.
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Perhaps try cleaning your lens before taking the photo?
I’ve found that when my photos are sometimes out of focus that remedy works for me.
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I’ve eaten plov many times, but this was my first time making it. I used this recipe as a jumping off point, and felt it has a lot of potential. Here’s what I will do differently next time:
For the amount of rice shown (3 cups), double or perhaps triple the meat. I cut mine into very small 1/2 cubes, because that is how I recall the dish being made. I used lamb shoulder steaks, which worked well. Next time I will add the larger bones to the pot for cooking (but remove them before serving).
The garlic flavor didn’t really come through, despite the visual appeal of cooking the head whole in the pot. Next time I’ll add chopped garlic to the onions and carrots once they’ve softened. I can still stick a head in the pot if I’m trying to impress.
I felt the dish needed some tomato. As a save, I added some paste at the end and stirred it in. Next time I will add some to the carrot and onion once they’ve softened, and cook it a minute or two before adding the rice. I will take the authors advice and add a bit of cumin with the rice next time, as well (she mentions the cumin just briefly).
Last, I will measure the water. The recipe calls for 1" above the rice, which is what I used. All the water cooked off, but I felt it was a bit too much and the rice came out a bit soft. Next time I’ll go with my normal rice to water ratio.
Finally, it hardly took 40 minutes once the water was added. Using boiling water over the rice really speeds things up. Next time I’ll try simmering the rice for 15-18 minutes + and extra 10-12 minutes to steam.
I made 2/3 of the recipe (2 c. rice) with a pound of lamb. For two people, this gave us a TON of leftovers. We’ll have it for breakfast under a fried egg for the next two days. Next time I’m going to cut the rice back to 1 cup, and leave the lamb at a pound (including bones). That should make two generous servings for two carnivores.
If you make it, please post your results!
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Dinner tonight is Pasta e Fagioli from Lidia Bastianich. We had the last quart from a batch I made a year ago (yay for freezer finds!). I made the pasta part fresh tonight. When making this recipe last year, I substituted borlotti beans cooked from dry for the cannellini beans and pancetta in place of the bacon. A little olive oil was drizzled over servings once everything was in the bowls.
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