love papas arrugadas!
i’ve been out two eat 4 of my last 6 meals, and they were all good! featuring lobster rolls, rib eye with chimichurri, sweetbreads, pastrami-cured beets, and lots of pork (porchetta, pork belly, and tonight’s dinner), as well as a ton of booze. I was in need of a (slightly) lighter dinner.
so of course i made pork. this morning i marinated strips of pork shoulder blade steak in a paste of oil, minced lemongrass, garlic, green onion, dried chilies, fish sauce, brown sugar, a touch of soy, and a keffir lime leaf. made a big-ass salad of almost all the veggies we had in the fridge: two kinds of cabbage, jalapeno, two kinds of endive, romaine, scallions, red onions, chives, carrots, basil and cilantro, with a spicy nuoc cham (chili flakes/jalapenos), and a little jasmine rice. pork was quickly seared and went over the salad. fabulous, i must say.
i took the other pork steak and made carnitas, thusly: boiled with water, lard, a half orange, half lime, 1/4 of an onion & garlic, sliced, oregano, chili flakes (out of fresh peppers at the time), a little brown sugar, and a bay leaf. that simmered until the water was gone, and fruit and bay leaf were discarded. i shredded the pork and it now sits in the fridge for dinner one night this week. it’ll be browned and crisped up under the broiler, then turned into carnitas taco. i wonder if i can talk the BF into having pork yet again tomorrow…
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Pork chops - browned in the pan, finished in the oven with a final glaze of HP’s BBQ sauce. Sweet potato wedges (also oven) and a tin of sweetcorn. Très Transatlantique.
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Meeting my gal pals at the CBDTR for martinis and, in my case at least, salmon cheek.
Perfect way to start off the week.
This sounds so delish I had to search.
Except for using breasts, is this pretty much the recipe? And that’s succulent photo 
You’d get absolutely sick to death of them if, like me, you went to Tenerife for three weeks every year. Almost every sodding meal - papas arrugados!
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Nope, that’s not it, although that sounds just as good. Mine was simply fresh orange juice that I had squozen awhile back and frozen, then thawed (maybe between 1/4 cup and 1/2 cup for the two chicken thighs?), about 1 Tbsp. of sherry vinegar (I used the Jerez I had in my cupboard), about 1 Tbsp. of dried orange zest (I always zest the fresh oranges I juice and dry out the zest for later use), and about 1 Tbsp. of melted butter. Oh - and maybe 1 tsp. of dried thyme leaves as well. Put that all into a jar and shook it really well to blend.
The juice mixture actually cooks down a bit in the roasting pan, so the flavor intensifies a little bit. The only fault I found was that I didn’t season the chicken breasts well enough with salt and pepper - but that’s my bad, not the recipe’s. And the recipe doesn’t call for increasing the cooking temp from 350° to 450° - I did that on my own to get some semi-crispy skin. It puffed up nicely, and gave a bit of a crisp, but it was still a bit flabby under that crisp. Since this juice mixture is spooned over top of the chicken thighs, I’m not sure that searing the thighs skin-side down would help either, as the basting will take away some of the crispyness.
Either way - I enjoyed it -and the other thigh is WFL in just a few minutes. 
So… there actually is something like ‘too much of a good thing’? '-D
Thanks, El, for elaborating.
I really do like “Eat” for the way he’s returned to just giving ideas for a meal, rather than a formal recipe, as with this orange & vinegar one. It’s a throwback to his “Real, Fast…” years.
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Whereas I’m a recipe follower. Probably why I’m generally pleased with the outcome of my cooking!
You obviously have the skill to read a recipe and see that it’s going to work and be something you’ll enjoy. Unfortunately, I’m just not that good a cook which is why, when I try a new recipe, I rarely want to repeat it. My dishes are often just disappointing. Not inedible, just disappointing.
This should probably be its own topic but I find that, over time, certain cookbook authors or websites are dependable. For instance, I recently cooked a Jamie Oliver recipe that really disappointed. To my knowledge, I’d not cook from his recipes before and won’t be inclined to again. And with CH and now HO, there were/are certain posters who I follow.
i’d like to try getting sick of them…
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Agree about Oliver. We have most of his books but they’re generally very disappointing. Even worse is Nigella Lawson - when we did our major cookbook cull, I think we only kept one of them.
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I’ve been too busy to properly grocery shop, so I’ve been piecing meals together with whatever I can dig out of the freezer. Yesterday I was too lazy to even do that, so we had scrambled eggs for dinner, but tonight will be a steak of some kind (skirt, I think) with cauliflower soup. Maybe a green sauce to use up some herbs I have lying around, if I get motivated.
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Maybe that should be The Edelweiss Edition, as in “blossom of snow”…
I have a pot of split pea soup in the works, with the end of the TJ’s Easter ham for the stock.
First home cooked meal post vacation so I decided to make a favorite of the masses (although half/one of the masses likes chicken and the other likes shrimp). So we have chicken & shrimp prepared individually sans the linguine for me in a creamy scampi sauce.
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Ain’t Wednesday.
Don’t care.
Sketti & Sauce. Crusty roll with butter. Wine.
Dinnah.
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Same as last night . Except for potato . Leftovers .
