How awful. So sorry you had to endure that torture and still be bothered. Hope it ends soon.
Chicken diavolo, loosely based on a Ruth Reichl recipe. I started a chili-infused olive oil a few weeks ago, straining it this morning and marinating the chicken thighs for about 14 hours. Pan roasted the thighs as per my usual (a procedure very close to Ruth’s).
It was delicious. The chili didn’t add a tremendous amount of heat, but improved the overall flavor of the thighs distinctly.
Served with hearts of romaine from the garden, along with some pasta salad.
19 Likes
BF made a Moroccan Merguez Ragout, or shakshuka, basically, but his turned out less soupy and he served it over couscous. i love love love merguez, so i was a happy camper. love couscous too. he made hummus and two little side salads too. Oof - we didn’t make a dent in this.
21 Likes
I like that recipe.
1 Like
Oh, that time must have been miserable for you – and no escape possible. We are fortunate that we can close the windows, turn on the A.C and crank up the stereo. Or go for a drive. The noisiest earth-moving is drawing to a close, soon; parts of the mini-mountains of dirt are hauled out daily now. They’ve started the wall construction and pallets of large cement bricks / blocks surround the site. Various aspects of construction are scheduled now thru late-spring 2023 with much of Fall- Spring time interior work.
1 Like
Mom took me out to dinner tonight and I was craving a good steak so on to Costa Verde we went. We sat at a table in the bar area which was packed for a Thursday night. I had the filet mignon with mushroom sauce (the cut of steak was so massive and the picture does not do it justice). It was cooked perfectly medium and melt-in-your-mouth tender. Best steak I’ve had in a while. Mom had Seafood Bulhao Pato (shrimp, scallops, and clams in garlic wine sauce over linguine). For an appetizer we shared shrimp in garlic sauce, a must at any Portuguese restaurant. I dredged a shameful amount of bread through that oil. To drink was a Bombay Martini for me and a Johnnie Walker Black Rob Roy for her. Bartenders were awesome on this wonderful night. I keep saying I gotta come here more often!
19 Likes
A misshapen omurice, which I blame on anxiety from watching the Warriors game 
Yeah, that’s it. Go Dubs!
17 Likes
All sounds lovely and I know not to yuck other peoples yums but if you can say bad things about home fries my very small brain is stuck in an endless loop over the phrase perfect medium. Just sayin’
17 Likes
I’m currently in Berlin with access to many local and European gins. Some of my favorites include the Hendricks Summer Solstice edition, Roku, Gunpowder, Opihr, St. George’s, Bluecoat… depending on what kind of a martini mood I am in. I will never understand vodka drinkers.
1 Like
Your (unrelated to each other) comments about Lisbon and gin brought to mind this funky bar and restaurant I visited in Lisbon pre-pandemic: Gin Lovers.
Had a wonderful lunch here with a friend. Can’t say how it’s held up post-pandemic, but the building alone is worth a look if you are in the neighborhood. Independent, artsy shops also in the building were fun to browse too.
3 Likes
Getting the cooking groove back after my hip replacement a couple of weeks ago. Salad of burrata, snap peas and fried oyster mushrooms:
Seared redfish with brown butter sage sauce and parsley. Sage kinda got lost - I need to learn how to cook with this herb.
19 Likes
I used to be a rare-and-bleeding steak guy, but after a parasitic infection in my stomach last year (don’t even know if it was caused by food), I made some changes to my diet which includes letting steak cook a little more. Oh, how I miss seeing all the blood and juices in the plate.
4 Likes
I prefer perfect medium. DH likes rare. I can’t eat as much as he does, so we either buy a big strip or Delmonico and I eat from the ends, or we buy a smaller steak for me and he cooks it longer than his own. It works out. I don’t order steak when we go out to eat. Totally avoids the issue…
4 Likes
Glad to read that you’re back on your feet and in the kitchen. Hope all the healing proceeds quickly.
1 Like
Thanks very much!
Whew! So glad I did not offend you. There is some concern about threads being locked. I am a smartas through and through. Jim Leff is planning to move to Portugal someday and I have enjoyed seeing the pics on his slog. Makes me want to make shrimp with garlic tonight but I have a date with some mexican style shrimp diablo from two days ago. Ok surreal antecdote time but at least food related. Quite awhile ago Conan and I fell prey to a professional wrestler who happened to own a card shop with his wife, He played a bad boy in his matches. Rob met his future wife at a horror con and they had many horror items in his shop for sale. Somehow the subject of steak came up, I swear it wasn’t me. The wife was complaining about having to send her steak back because even a little bit of meat juice was unbearable. Sorry you had to give up rare and medium rare for your health. I am vampire all the way on the blood but love garlic too.
1 Like
Awesome work around especially since you are not grossed out by his vampire penchant.
1 Like
Tonight’s dinner for me is a couple of bowls of vegetable soup (no pictures). What makes it really good is the homemade corncob stock. Recently, every time we have corn on the cob at home I save the cobs and pressure cook them with water and save the stock. It is sooo flavourful, and takes a humdrum bowl of veg soup to an amazing height. I regret all the years I used to just gnaw and throw. I have issued a fatwa at home that all corn cobs shall be saved for my soup. I must look for soup or other recipes that highlight this ingredient, and I bet it would make excellent daal or even rasam. Suggestions welcome!
13 Likes
A pasta salad tonight. Tri-color rotini with turkey pepperoni, diced tomato, diced cucumber, sliced black olives. We add shredded mozzarella on ours. And have naan on the side. I used Copycat equivalents for the Salad Supreme Seasoning topping and the Italian Dressing.
Quite a bit of math involved since for about 6 main-dish servings I made a half recipe of the pasta/veggies mixture, a half-recipe of the Seasoning mix, and 3/4 of a half recipe (i.e., 3/8 recipe) of the dressing, which is plenty.
10 Likes
