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).
I had penne al vodka last night. I pulled some homemade marinara out of the freezer and used it to make the sauce. I broke the pasta law and used the little bits of cavatappi and penne that I had hanging out in the cabinet. I know you aren’t supposed to cook different types of pasta together b/c they have different cooking times but that combination seemed to work. It was good and I have leftovers for like 2 more meals.
Oven Italian Beef (made with Costco stew meat and beer), shredded for sandwiches. Beside a fresh apple/orange salad and chips. Posting the recipe for “my way” below as a self-reply for future WFD and WMP references.
Italian Beef Stew meat w herbs in slow cooker or oven My Way
1 pound beef chuck, cut in 1-inch chunks (I use Costco beef stew meat)
4 cloves garlic, minced (2 tsp. jarred)
1/4 tsp red pepper flakes / Crushed red pepper, to taste
2 tsp dried oregano
1 tsp dried rosemary
1/4 tsp freshly ground black pepper (twice around pot)
1/2 tsp salt or to taste << be sure to put in this much at least – dull if under-salted
1 bay leaf
12 - 16 oz. beer
Oven – place all in roaster. Cook 2 hours at 350 degrees. Shred beef for sandwiches, keep all liquid – use slotted spoon to place meat on bun.
OR Place all in slow cooker. Cook 2 hours on high, reduce heat to low and cook 2 hours more. To serve as chunks beside potatoes, I used slotted spoon to remove meat & discarded cooking liquid. If making shredded beef for sandwiches keep some (1 C or more) of the liquid to add back into shredded meat.
First homemade Friday night pizza in awhile. What’s hiding beneath that arugula with a drizzle of balsamico? Shiitake mushrooms, little batons of salami, and Maplebrook mozzarella cheese (added in the final minutes of baking).
