Happy birthday to your papa! That time warp is for real. Hugs to you!
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H Mart meal: marinated chicken thighs, shrimp, banchan (anchovies, radish, perilla), rice, random slaw I threw together. With soju and hite.
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Chicken verde pozole - chicken thighs, poblanos, serranos, tomatillos, red onion, and garlic in the slow cooker until the chicken was tender. A rinsed can of hominy added in the last half hour. In addition to checking for salt, the resulting stew was balanced with some Worcestershire sauce and fresh lime juice before serving. Hot sauce for those who wanted it.
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I picked up some Nduja from a charcuterie up in the city. While I enjoy this most spread on crackers or toast, I’ve seen it used in pasta and stuck some in today into a simple sauce consisting of just tomatoes + nduja + salt + pecorino. (2 oz nduja + small can of toms + 1/2 pack of pasta)
It was delicious, a bit like an Amatriciana but spicier, richer and more intense.
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That sounds and looks wonderful. I need to make it!
BTW, are you south of San Francisco? I’ve always called SF “the city”, but most people don’t know what I’m talking about. We moved to Sausalito in 1963, and everyone called it that then.
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Unattractive but delicious methi lamb served over coriander roasted cauliflower. Simple recipe from 660 Curries - just browned onion, garlic and ginger buzzed into a paste with garam masala, turmeric and tomato paste. Lamb shoulder chunks get marinated briefly in yogurt, then browned and stewed in the paste with frozen methi until tender.
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That looks so good. I love pozole, especially verde.
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Pan-roasted pork chops with Penzey’s Galena Street rub. Smashed spuds, baby peas and applesauce on the side.
Peas from the garden, and apples put up from our trees last fall.
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Julia Child’s coq au vin, pulled from the freezer. BF didn’t dish up all the delicious wine sauce with the noodles, which i discovered in the pan only after we finished! Sad! But he made a really good wilted spinach salad of his own invention - minced shallots and garlic heated in olive oil, poured over fresh spinach which was then tossed and tossed with s&p and lemon zest. Nice and fresh tasting.
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I live in San Francisco (Mission District) and we still call it the City (as in, we’re going into the City), but I remember after i moved here from L.A. (almost 30 years ago), my cousin, who lives in So. Cal., outside of L.A., was calling L.A. “The City.” i was all whaaa?
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just gorgeous!
I’ve been craving boxed Mac & Cheese since @Olunia started the Mac and Cheese thread
Here is my Annie’s Aged Cheddar and Shells Tuna Casserole, featuring fancy tuna from the Azores, cremini, celery, green onion, dill and parm regg.
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Yep, I live south of SF.
The Italian market near us sells nduja, but it’s almost a kilo. Not sure I can use it up fast enough, much as I would like to buy some - especially as it’s impossible to find back home.
Last night’s meal was lovely fresh fettuccine tossed with local white & green asparagi, pancetta, and a few oyster shrooms that needed to be used up. Sweat a finely diced shallot in olive oil & butter, added the pancetta and shrooms, splash of rosé, sploosh of cream, fresh parsley, s&p et voila: dinner was served. I’d blanched the asparagi in advance, so they just needed to be tossed in at the end to heat through. Really lovely, seasonal meal. Side was arugula with lemon oil, s&p and grated parm. Simples, as @Harters likes to put it 
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Not so much on a salad kick as a dont-feel-like-cooking streak 
The last half fennel bulb shaved, arugula, red onion, sautéed trumpet and oyster mushrooms, and leftover steak.
Tasty, but today I go to the store for some new inspiration
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That’s my kind of meal.
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So from a professed chicken cutlet eater-repeater :), what is the difference between that and a chicken schnitzel?
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Schnitzel literally means Cutlet in German. Same thing.
Chives are called Schnittlauch because you cut them.
Technically, a top quality schnitzel is pounded very thin before being breaded and fried.
I don’t know if cutlets need to be pounded thin, to be considered good ones.
Scallopine is usually pounded thin like good schnitzel.
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