Tonight I made linguini with pesto alla Trapanese, as shared by @MunchkinRedux. Topped with sauteed foraged chicken of the wood mushroom that was shared today by a fellow forager out in the field. Pretty darn generous!
The pesto was good - I would add a few sun-dried tomatoes next time for more intense tomato flavor and umami. Willamette Valley Pinot Gris to go with.
Broiled porgy with sage, fava and snap pea salad with ranch dressing (again! the half cup I made is at least a couple more salads). And a celery tonic, for health.
I don’t think it was me who shared that particular recipe, but it looks great!
Whoops! A quick search turned up @honkman as the likely source for the idea, if not the direct recipe link. My bad!
Last night:
Finished the dal from the other day, with basmati+quinoa and mustard-green chilli salmon.
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Tonight:
Char siu pork with scallion and egg fried rice.
Cooked the Char Siu pork country ribs I marinated a couple of weeks ago (and froze). I cut them smaller to see if the marinade would have more impact.
Reverse sear style - low temp (275F) first then broiled with marinade+honey. The smaller pieces cooked up faster, and also got a bit more char, which I like.
Plenty of leftovers, always a good thing.
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Used the Swiss chard from Thursday’s FM purchase in this easy dish, mostly patterned after a recipe from TheKitchn website. I used the chard for the spinach, canned butter beans, and Aleppo pepper instead of RPF. And basil chiffonade was added on top of the plated dish.
A French Tart before dinner; a glass of white wine with. More peach and blueberry cobbler for afters.
Finny will be hiding behind the TV console around 9:30 p.m. as my town’s fireworks are tonight.
Your dinner looks so fab. What is RPF? Kind of moot though, as you and I seem to agree that Aleppo pepper is virtually always the right answer. 
Aleppo is the best, isn’t it? Balanced and versatile to my taste.
Red pepper flakes?
Red Pepper flakes. Can sometimes overwhelm my tastebuds. Whereas Aleppo pepper is less “bitey” and has that slight citrus undertone I like.
Early this morning I told the house painter (also a friend) that I was not cooking today. By late morning I found myself thinking that soaking beans to cook for the upcoming week & freezer seemed like a good idea. Then I realized I had onions & Swiss chard that needed using so a throw together soup was assembled while the beans were in the oven. No one is going hungry this week!
Those look amazing.
Thank you! They were delicious!
Brazilian style pizza (thicker dough with 50% hydration from Milk Street recipe) - we like the creative toppings on those Brazilian pizzas. Here with tomato sauce (made from grape tomatoes, olive oil and oregano), thinly sliced ham, pimento-filled olives, heart of palms, mozzarella, hard boiled egg and sautéed onions
That’s gotta be such a rush to be back on stage again! Really, the hospitality business & performing arts suffered so much over the last 2 years.
Bravo for getting back <3
Last night my sister made ATK’s fresh corn & grits and I made smoked paprika shrimp. She used the shells of the shrimp to infuse the milk/corn water that the grits cooked in. Grits were great, with whole sweet kernels of corn in them, as well as topped with quickly sauteed kernels and scallions. my shrimp were tasty though a tad underseasoned i thought. But we ate them all (there was just one each to start - those things were huge! I made 8 total.) There was also an ugly salad with a delicious green goddess dressing i made.
Sucky cold day kept the BF & I at home most of today except for a 6 mile walk I took in the a.m. Tried to pre-walk off our usual Sunday fries brunch. But then for dinner, I made onion rings and smash burgers on TJs brioche buns. BF assisted with the actual frying while i cooked the burgers. But i mandolined the onions, soaked them in a crema & lemon juice concoction (simulating buttermilk), and dredged them in seasoned flour. Also made a salad with diced zucchini, sliced endive and TJ’s fresh peas, tossed in the same green goddess dressing.
enough with fried food!
