I don’t do mornings, so for me, it’s usually an overnight project 
Costco had PRIME boneless rib roasts on sale for $10.50/lb the other day, so I bought a beauty with fabulous marbling. I cut it into 10 steaks today and saved all the fat for grinding into hamburger. Rare ribeyes are WFD. I can’t WAIT until we move into a house so that I can put an extra fridge in the basement and age meat to my heart’s content!
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Leftover rotisserie duck . It’s kind of mangled from a one handed carving . Tastes super though . Fried fingerling potatoes in duck fat . Frozen peas cooked in butter or maybe a salad .
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WFD: ~ Korean Grilled Chicken. Marinade: gochujang, honey, white miso, apple cider vinegar, grapeseed oil, a bit of salt, a little water. Roasting, not grilling, whole chicken legs. Julienned scallions for garnish.
~ Asparagus Korean-Style. Chicken stock, dark soy sauce, peanut oil. sesame oil. Pan roasted asparagus, then cooking liquid reduced to a thick sauce. Garnish of roasted chopped cashews.
~ Kimchi.
~ Chopped Radishes w cilantro & a sprinkle of soy sauce & white vinegar.
~ Basmati rice.
~ Pineapple spears.
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$10.50lbs is a steal! Wow enjoy! (I’m so jealous)
We just finished dinner and the steaks were AMAZING. Mine was thinner than DH’s so I accidentally overcooked it a tad (closer to medium in a couple of spots), but even so it was incredibly flavorful and juicy. Luckily the deckle came out perfectly 
I only wish I could have dry aged it!!
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Errands, a few Spring bulbs planted (for mid-to-late summer blooming), and laundry. Do I know how to live it up, or WHAT?
And the windows were officially opened for the day for the annual Window Day for the Cats. They were pleased. (Gratuitous Window Cat pics below.)
Chicken marinade was thanks to someone on a FB food board - olive oil, lemon juice, dried oregano, ground sumac, paprika, minced garlic, salt, and pepper. The b/s chicken breast was halved for the marinade. It was grilled for a few minutes, then into the convection oven to finish cooking with the remaining marinade (mixed with a bit of wine for thinning) poured over top.
Basmati rice, and sauteed carrots, sugar snap peas, and red bell peppers, with a bit of salt, pepper, and dried tarragon mixed in.
Wine.
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We got some great prime steaks recently at $10 off per package which made it a very good deal. One more in the freezer.
Loving Cat Window Day!!
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I did a bunch of random prep today to have stuff on hand for lunches and restock my freezer with cooked quinoa and lentil olive burgers and balls. I’m a big fan of this recipe and just cooked my lentils til very soft instead of using canned
http://www.theppk.com/2010/12/olive-lentil-burgers/
They used to be called hippie bowls but now the trendy places call them “grain bowls” or somesuch- anyways, dinner tonight was a hippie bowl. Massaged kale, a couple of lentil olive meatless balls, a gob of the zahav hummus, chopped raw sugar snap peas and radishes, a bunch of salted sunflower seeds and black pepper on top. Chilled v8 a la carte.
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I’ve never noticed that there’s something called “canned” lentils.
I know Goya makes canned lentils. I can’t recall seeing other brands but it’s not something I look for.
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Last night was panko fried shrimp and a saute’ of white corn, green peas, garlic, fresh sage and tarragon and Hazan’s butter onion tomato sauce.
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The chickie boobz came out lovely; the salad hit the spot.
Once again not a clue WFD tonight, tho it’s a short shift for me. Picked up some frozen chile rellenos at TJ’s yesterday after sampling them and pronouncing them ‘tasty enough’ to give 'em a shot.
There’s also a single portion of Wegmans’ lobster bisque lingering in the fridge that I could “doctor up” with some poached shrimp…
Have a great start of the week, HOs!
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WFD: ~ Pappardelle w Spicy Tomato Sauce. Olive oil, 'Nduja, garlic, onions, strained Pomi, basil, oregano (NO RPF). Grated Pecorino Romano.
~ Mixed tossed salad. Chopped lettuce, cucumbers, radishes, carrot shavings. Red wine vinegar and olive oil, S & P vinaigrette.
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Love Nduja but it IS spicy. We had a local place that was making it and described it as “mildly spicy.” The whole family was in agreement that that was a tad of an understatement
I was kinda proud of myself for the soup I frugally freestyled out of the water in which I simmered corned beef last week. I’d put dried vegetables in it at the time, and because I had soaked the brisket in many changes of water over several days, the resultant broth, though too weak on its own, had some flavor and wasn’t too salty; so it seemed a shame to toss it. (I then glaze and roast the meat on a sheet pan, with the root vegetables, and steam the cabbage separately.) So with the addition of some Better than Bouillon, I turned the broth into 2 qts of soup which included small red beans, barley, leek, carrot, and kielbasa. Dinner is a bowl of that, with a grilled cheese & salami sandwich.
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Kept it simple tonight - roasted Brussels sprouts and grilled chicken thighs. I made a little board sauce by crushing garlic and fresh thyme together and adding a bit of salt and olive oil. Dropped the hot thighs on top of this mix and tented with foil for a few mins. The juices that came out of the chicken mixed with the stuff on the board to create a really tasty sauce. I do this frequently with lean steaks like flank as well.
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Made fish cakes. Used up some Costco Corvina tonight. Corvina is interesting. It flakes kinda like crab and can easily be used for mock crab cakes.
Sweated out fine dice onions and multicolored mini sweet peppers and pulled the fish mixture together with an egg and panko. Set in the fridge to cool
Better yet for me was frozen corn panned in a medium hot pan with quartered mini variety tomatoes. A dash of fish sauce, balsamic vin, and olive oil to fry it and pull it together. The corn got so caramelized with some umami notes from the fish sauce.
This was paired with pan sautéed shredded brussel sprouts. The corn and sprouts together were a nice pairing and my favorite part of the meal. The fish cakes were good but I’m a big sucker for deep flavors from caramelization of aromatics and sweet items like corn.
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Is the Corvina a canned product? Not familiar with.
Thanks for the fish sauce reminder. Wish I’d added it to my corn/peas/etc dish last night. Will try to remember. Can’t think of anything it doesn’t give a boost to.
