Your idea of “Dinner being a rushed affair” and mine are different. You have many sides that sound like they’ve been perfectly seasoned. You’re my hero.
I would make the homemade tartar sauce the day before rice and wild battered Pollack took about the same time to cook. Side was either frozen corn and peas added to the rice or cooked carrots and peas with a roux (prepared the day before and just warmed up).
Tonight’s side was a empty the fridge salad ( and no little league tonight).
This was our favourite meal after little league:
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
649
That looks really good!
1 Like
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
650
Thank you. I had a half batch of the tofu saved from the same dish a few weeks ago, so that much was ready. I delegated the cucumber salad and managed the rest. Tonight we ate out!
We enjoyed steamed Dungeness crabs (from Costco) with drawn butter and truffle zest, along with homemade guacamole and chips, and TJ’s sweet potato fries (not pictured). It went great with an excellent Oakville Napa cabernet. For dessert we enjoyed a decadent Caroline’s caramel cake, with Haagen Dazs bourbon praline, and bourbon vanilla truffle ice cream.
Beef and asparagus fried rice using leftover Basmati from last night. Also egg, scallion, garlic, and ginger. Beef marinated in a Korean spicy BBQ sauce.
I made cod-and-potato cakes from a Cook’s Illustrated recipe.
This was a radical departure from our usual Fishy Friday routine: the fresh cod I get from the fishmonger is usually steamed in the microwave with butter and lots of Old Bay. I love it, but I’m a bit tired of it after two years of Fridays. So I decided to mix it up.
After steaming russet potatoes in the microwave, then cooling, skinning and ricing them, I parcooked the fish in sauteed green onions, garlic, herbs and butter, and then carefully mixed and binded it all together with egg, and then formed fragile patties which had to be frozen briefly before coating in panko (that itself had to be smashed with a rolling pin) , AND THEN FINALLY FRYING THE SUCKERS… they were sort of meh. I made a quick Old Bay mayo sauce and that helped.
An evening out with my friend, J…at where else, but Dali. Its been at least 6 months, so long overdue. Lots of sangria, and it was SO wonderful to see a full bar and restaurant after 2 years of extra table spacing and less than capacity!
I remembered to take pics of the first tapa, Patatas Bravas, and an empty Garlic Shrimp cazuela, and our dessert of Churros with Creme Catalana and Chocolate sauces. But for tapas, we also had beef tenderloin on toast with roasted red peppers and roast duck with berry sauce.
No surprise I remembered the pic of Licor 43 (with Julio hamming it up behind), and the Wall of Tears with the restored lingerie (the City of Somerville had them take it down years sgo…I guess bras are fine now).
