Dinner of some of our household’s greatest hits. Grilled coho salmon. Bucatini with garlic scape pesto (with amped up lemon). Salad of tomatoes, steamed green beans and corn cut off the cob, scallions, red onion, mozzarella, and cukes. Only dressed with salt and pepper - no need for dressing with fresh ingredients.
Not the best plating (this was B’s plate; had he known it would be photographed, he would’ve taken more care lol).
Chicken spiedini flavored with olive/herb paste, roasted cherry tomatoes and bell peppers with Parmesan, ricotta with olive oil. All finished with fresh basil chiffonade. Good stuff.
I don’t think that you can ever really be heavy handed with feta!
Grilled, Japanese-style NY strip kebabs with mushrooms and sweet peppers. Garden zucchini on the side.
The garlic-soy beef marinade recipe came from The Japanese Grill, by Tadashi Ono and Harris Salat, but you can find it online here.
There will be more of the sour cherry frozen yogurt for dessert.
Simples for dinner tonight, by the BF. Provencal sausages from Frenchy butcher, buttered and parsleyed potatoes, and a tomato and grilled endive salad. Chimichurri over all.
We were gifted some braised chicken from a food vendor my husband helped out at a music festival this weekend. I turned the remaining half into chicken and dumplings. Sweet kale salad from Sam’s amped up with chopped red onion, cilantro, radish, jalapeño, and a splash of white wine vinegar.
Meatless meatball sub on baguette with Beyond meatless Italian balls, queso quesadilla, Rao’s marinara, and parm. And some leftover broccoli from yesterday’s takeout.
Spaghetti alla Nerano - Interesting variation from CI whereas instead of deep frying the zucchini you “cook” them in the microwave for 12 minutes (to evaporate some water) and afterwards sear them in a pan to get a similar result as deep-frying but without handling large amounts of oil. Otherwise you make the creamy sauce using pasta water, butter, basil, provolone and parmesan.
@Sasha was it you who asked for my DH’s barbacoa recipe?
Her referenced this, but omitted the beef broth and chipotle. He used bottled sour orange juice in place of the lemon and lime, and felt he overdid the sour a little. Made great tacos tho.
Thank you. What an unusual cooking technique!
Smokin-It Model #1 Electric Smoker
I bought it in 2016
Great looking kebabs. I am guessing you also posted on the kebab thread?
And? Did the MW method deliver? Also, is this somewhat related to “Stanley Tucci’s Zucchini pasta” (if yer familiar)?
When in Berlin, ya gotta have döner. We’d tried one near us early on, but it was absolutely mediocre. As these things go, when you can get one on pretty much every street corner. Our hood is also not the epicenter for döner (highly gentrified and far more likely to find Aperol Spritz, baby buggies, and organic lemonade 
), so there’s that.
Consulting the latest city mag’s food edition, we trekked allllll the way to the Wedding nabe, where Turkish food parlors abound, but a specific one came with high praise by a local celeb chef.
We almost got the döner plate with just the veal & your choice of rice/fries and salad, but then opted for the more traditional döner sammich & dürüm döner, both with the ‘more meat’ option.
Behold the cascading rivers of crispy, juicy, well-seasoned shaved veal. Impossible to eat, other than using our fingers to pick up the abundance before being able to actually lift the pita to our mouths.
The dürüm döner, which is wrapped in flatbread like a burrito and thus far easier to eat lady-like - that’s SUPER important to me 
- was equally massive & the remnants were taken home to be consumed roughly half an hour after we got back.
Thank you. Yes, I did!
I looked up Spaghetti alla Nerano in the meantime. Appears to be the recipe made popular by Tucci.
Looks fantastic. I miss those. We had a Döner joint in Asheville that was pretty decent but they closed shop during COVID. Hope they’ll be back. I think their concept would work better as a food truck than the former mall food court and restaurant in a brewery.
A döner truck anywhere would make a killing, I think.
Surprisingly good - MW + relatively aggressive sear gave a nice brown crust which kind of mimics deep fry quite well.
I assume you are referring to this kind of recipe ? - Yes, the CI one is very closely related
Have you ever tried shallow frying the zucchini? I’m wondering how it would compare to the microwaved version… I’ve made a similar dish using a recipe from epicurious that calls for shallow frying the zucchini first and the slices get a little crispy on the outside and soft inside: https://www.epicurious.com/recipes/food/views/linguine-with-zucchini-and-mint-234256
