Old school tacos with leftover Peruvian chicken, Tillamook cheddar and garden greens. Choice of tabasco, sriracha mayo and garlic-lime crema for sauce. The last of some homemade refries from the freezer. Leftover Peruvian rice.
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Seared and roasted chicken thigh with aji verde, roasted potatoes, onions, garlic and piquillo peppers, street corn. Mixed greens salad, jicama, tomatoes and green onion with sherry vinegar/oo dressing. A G&T.
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The BF made Mongolian Beef - his first time cooking with a wok too! Tasted as good as any we’ve had in a restaurant. Stir-fried veggies in basically the same sauce were great too. I found a recipe for daikon rounds, with butter, garlic and soy, but unfortunately he burned those a bit. Still, winner of a dinner!
Only to then have me scream like a lunatic banshee at him for cleaning the wok with the chainmail scrubber we use on the CI pan. AAAACKKKK!! i immediately dried it over the burner and rubbed flaxseed oil into it, then wiped it clean. but I may have to re-season it. oh well, i guess he can’t be perfect ALL of the time…
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Chicken Piccata was requested. While I was tempted to add hot cherry peppers (rendering this to my spicy “Chicken Piccata-ish”), I stayed traditional. Delicious.
To drink: a martini with Stoli, Dolin Blanc, and orange bitters. No name for it but delightful.
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Marcella Hagen’s Bolognese over rigatoni - Mr Bean’s pasta of choice. Served with caponata made with Asian eggplant because that was what I needed to use up and a chopped salad.
The sauce was part of a batch a made a while ago with probably close to 4 pounds of meat. I like to make a large batch when I make Bolognese and freeze portions to have it on hand.
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Lamb boygahs from our share, grated some onion into the meat, topped with provolone & cheddar. Aldi brioche buns were shmeared with sumac aioli. LW fries with the proper amount of kewpie and Heinz. Greek salad on the side for good measure.
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Your meal makes me wish it was dinnertime, yum. I prefer Asian eggplant for most recipes when local eggplant isn’t in season. Asian eggplant I can buy in stores here is smaller than an Italian eggplant. That seems to reduce my odds of getting a spongy, super seedy eggplant (because the vegetable has been in a supermarket supply chain and then sitting in the produce department).
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Most of the local groceries don’t carry Asian eggplant so anytime I am somewhere that has it I tend to buy too much. Unless I’m making Baba Ghanoush or stuffed eggplant I also prefer the long, thin shape of the Asian ones. It helps me keep the cuts more consistent in size and “peeliness”.
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@LindaWhit - Thanks for moving my post from the April thread to May. I guess I didn’t have enough coffee this morning before posting.
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Lol! I love the phonetic spelling of NJ coffee!!
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Another reason why I shouldn’t post too earlier in the morning. Marcella Hagan should be Hazan! And I made the sauce. I hate that I am a terrible typist and an even worse proofreader.
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Making My Greek Dish’s Biftekia, Ricardo’s Kuku Sabzi and Persian-style Olivieh tonight.
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What’s that?
Tonight was also rigs in our house - with TJ’s frozen turkey Bolognese with butter and tomato paste, garlicky garden spinach, and a baby zucchini shaved salad with lemon, Parm Regg, mint, basil, and hazelnuts.
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Lamb Weston fries?
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Huh, never heard of it. I had to Google.
Me too.
