Glad the soaking worked out for you!
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A while a back a friend of ours gave us a present of some halibut his daughter caught in Alaska. I completely forgot about it until I saw some for sale the other day for more than $28/pound. I mixed potatoes, marinated artichokes, olive salad, and cherry tomatoes, roasted them for about 15 minutes, and then added the fish. I kept the fish fairly unseasoned to make sure it wasn’t overwhelmed by the stronger flavors. Basil and minced Meyer lemons were tossed in after cooking to add brightness.
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The PNW cannot decide what it wants weather-wise today, so between sun-breaks and downpour, we make chile-roasted chicken. I cook this in a cast-iron pan with a layer of thinly sliced potatoes lining the pan…it’s delicious and straddles the fence of winter and spring. A delicious glass (or two) of Merlot, courtesy of Foundry Vineyards of Walla Walla, WA.
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Just curious. Your chicken looks fantastic! I’m looking at other recipes, and they take a much shorter time. Is yours 2 hours at 300? I trust you more than some random web site - thanks!
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NYT’s shrimp and bean stew with spring leeks, paprika, lemon and garlic. As I have a lot of nice spinach and scallions on hand, I added those to the dish, as well. Toasted stirato for mopping things up.
Leeks, spinach and scallions from the garden.
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Chicken Kyiv, sauteed garlicky green beans with aleppo pepper, mixed green salad with grated hard boiled egg, bacon and the ubiquitous sweet and sour dressing.
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Chicken Kyiv, sauteed garlicky green beans with aleppo pepper, mixed green salad with grated hard boiled egg, bacon and the ubiquitous sweet and sour dressing.
This looks and sounds amazing!
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Mortadella, provolone and broccoli rabe panini from Milk Street Tuesday Nights Mediterranean. Very good!
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Thank you, I was so happy when the butter came spurting out like it was supposed to.
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Yes. 3lb chicken. Was cooked just right. (I will say, I’m in a rental and have never checked/calibrated the oven here.)
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Pork tacos on a flour tortilla with a tropical fruit salsa. I wish my salsa had a little more heat so I might add in more jalapeño or serrano before I make more. I only have one small container of pork in the freezer left from the 150lb pig roast. And I’m kinda sad about it.
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Good to see you here!
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Ok I think that we are “Sisters from another Mister” Tacos 
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@articshark, Glad that you had time to join us a pleasure to see you here Dawn!
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Yeah, tacos are my jam.
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Thanks. I’ll give it a try. I love the way the house smells when I roast chicken!
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Me too! I put it in and then had two conference calls while smelling it. Sort of mellowed me out.
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Aromatherapy!
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This just in - GNUDI/GNOCCHI is our DOTQ for Spring! GNUDI/GNOCCHI - Spring 2022 (Apr-Jun) Dish of the Quarter
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