Last night we made herbed lamb chops, roasted yellow beets, and buttered broccoli with a green salad. Very tasty.
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I would have never thought of using seaweed that looks delicious !
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That whole meal looks fantastic!
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braised pig ears
minced pork, chrysanthemum, pine nuts wrapped in a tofu sheet. I think I bought the wrong tofu sheet?
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Some ten years ago my wife and I went out to dinner with two cousins of hers in Somerville, outside Boston. We went to an Italian restaurant that they had chosen. The restaurant had fresh bluefish that evening. I ordered it. The other three took pasta dishes. I was the only one that could finish the meal, and I was the only one really satisfied with what had been ordered. That’s the last time I had bluefish. Earlier than that we often had smoked bluefish when visiting the States. Also great.
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I made turkey meatballs in homemade red sauce last night. I’ll be having some of them with linguine and a piece of garlic bread. No vegetables because I’m being a rebel.
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You simmer kombu in the cream and pasta water as well. It’s a nice recipe for doing something different with asparagus.
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Last night I made oven barbecued chicken thighs, an arugula salad with tomatoes and blue cheese dressing and a half of a steamed artichoke with spicy lemon dipping sauce. Going to make point to contribute to this topic with pictures as soon as I figure it out on my iPhone. 
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Hmm -@NJChicaa - you may claim to be a no-vegetable rebel, but around here we count red sauce (tomatoes, onions) as “vegetable” and call it good.
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It’s FISHY FRIDAY!
Old Bay and butter-steamed cod
Handful of steamed, seasoned Texas shrimp from the fishmonger
Green beans which I covered with the OB-flavored butter from the fish (yum)
Pepper slaw
Green salad
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Thai Red Curry with Shrimp, Pineapple and Snow Peas.
The Jasmine rice turned out much better with the 1:1 ratio. Thanks @Shellybean.
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I’m so glad to hear it! It looks great! I’m impressed by how much cooking you’re doing for COTM and seemingly others (I wondered if perhaps you’re cooking from some of the Indian cookbooks you were asking about, too).
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This recipe is not from COTM so I posted it on the Thai Cuisine of the Quarter Thread.
We enjoy Thai cooking and it seems to be the month to do it as Thai chile etc. are more readily available.
My boys have been asking about Pad Thai too. I have a great online recipe that I’ve been using for years.
I am waiting to find out which Indian Cookbook that I’d like to cook from as I’m not sure yet.
My husband already picked up a Korean cookbook that was not on my list and he found on sale.
Not sure how much I’m going to like it as it is quite “busy” and difficult to read ( set up like a comic book) but I’ll give it a shot.
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I haven’t had time to go grocery shopping since we returned from our weekend trip, so tonight was a real fridge scrounge. Luckily it ended up being weirdly delicious! I roasted halved Brussels sprouts in the oven, and while they were cooking, made a random stir-fry/braise of cherry tomatoes, bulk breakfast sausage, chicken thighs, white wine and garlic. Finished with sour cream and sage and served over the Brussels. Bizarre, but good! Need to fully restock fridge and pantry this weekend, though, because my magic hat is running out of potential tricks!
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I have fish balls in the freezer that I made to use in various dishes, and I have shrimp. I also had a small napa cabbage that needed using. With it being Lent I decided on a Hokkien mee style dish. I made some thick egg noodles and braised them in chicken stock (hey, it’s not technically meat) I got from steaming a chicken the other day and a mix of sweet soy sauce, dark soy sauce, and oyster sauce. Stir fried the shrimp and fish balls separately and added towards the end. Added sugar to taste and was pleasantly surprised by how much it tasted like the Hokkien mee I’ve ordered from restaurants. Though obviously not the same wok hei, but they turned out delicious nonetheless. And I got rid of a few things (still have fish balls for at least two more meals, which I love).
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Fridge and freezer clean-out. Fried rice with shrimp and char siu pork. Homemade chile crisp on the side.
Peas and scallions from the garden.
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First post this month for me! So, in one of the first Top Chef Houston episodes, Sam made some weird sweet potato thing that looked delicious, but I couldn’t figure out what was in it. Tried to look it up and the best I could do was a sort of ingredients list. But I had to make an effort, because it sounded so good and all the judges loved it. So here is my roast sweet potato, with miso brown butter and anchovy yogurt. Chives for green and a little sharpness. Crispy garbanzos for protein. And asparagus to break up the otherwise orange/brown meal. I think the toppings on the potato were great. I should’ve put more anchovy into the yogurt. I used 2 fillets for about 1/3 cup yogurt, and it was quite subtle. And the yams were a little on the too moist side. I’d probably go with a starchier sweet potato next time, like the Japanese purple/white ones. But altogether a home run. I love trying things that are just totally unlike anything I’ve tried before!
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Neua pat bai grapao - beef with holy basil and chilies. BF and I collaborated on this super simple dish. We looked at a few recipes then sort of went with David Thompson’s, using Trader Joe’s shaved beef. Crispalicious fried egg for me. Nahm pla prik on the side (also for me, too much fish sauce for the BF) and a lovely Thai-inspired tomato salad he made.
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Mrs. P made a blackened Cajun dry rubbed burger with blue cheese and caramelized onions on a bed of arugula with fresh grilled figs and mini peppers, as well as shishito peppers in sesame oil and soy sauce, and topped with black sesame seeds. She also made guacamole and chips (not pictured). I also had horseradish flavored Dirty Dill pickles which were really good.
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