Surf-n-Turf
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We enjoyed another excellent dinner at James on Main in Hackettstown, NJ including wood fired U8 shrimp with butternut squash risotto; halibut; prosciutto San Daniele; mushroom panzanella salad with English pea pesto; duck confit; a refreshing amuse bouche of chilled watermelon soup with goat cheese and avocado; and hand cut fries. It all went great with an excellent Shiraz and Syrah.
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Getting used to a new full-time job (to supplement all my “fun” lectures, etc). To recap the last few nights:
Thursday was takeout Indian food. I had Chicken Vindaloo (I asked for one notch shorter than “Kill Me” on the spice level) and BF had Chicken Kashmiri.
Last night was a quick one pot meal, Spanish Chicken-Rice, and tonight was Chinese takeout since we both worked late. No pics. Currently sipping a Sazerac and there were various cocktails over the last few nights.
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Dayum. Those grilled veggies look straight up perfect!
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How did the spice level work out for ya?
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Plans for another rendition of pap-par-delle with chan-te-relles were postponed for a few reasons.
Instead, Italian/German/Belgian Abendbrot was had. Clockwise starting at 6pm: marinated zuke & eggplant, Aurelie (a Belgian, raw-milk bloomed rind goat cheese), herring with pink pepper, Schabzigerkleekäse (cow, washed with clover - absolutely incredible), Tomme de Savoie, coppa, and the last of the raschetta & Taleggio. Between noon and 2pm is fabulous local bread & a salad of baby romaine, baby vine tomatoes, Persian cukes & half an avocado. Local strawbz for dessert (not pictured).
Simples.
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Thank you - they were delicious! 
Now I am wanting a prime ribeye. That is one gorgeous plate of deliicious looking food.
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Postponed pappardelle ai finferli. I love saying pappardelle. Again a bit on the dryer side, but I prefer my pasta to be not overly saucy (got that covered myself TYVM 
). Salad of mâche & baby vine materz on the side. 'twas good.
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It was invigorating.
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That’s the perfect spice level for me as well 
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Very hot in London at the mo, predicted to hit 40c tomorrow. Salads are very much the order of the day.
We had baby potates and green beans that needed using, which was all the excuse I needed to make my fave salad, Salade niçoise. No black olives so had to use green , and also added capers, and some flat leaf parsley for freshness. Decided last minute to add crushed fennel seeds to the vinigerette, which turned out quite well.
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Cut the kernels off 10 COTC, for four 2-cup bags for the freezer. Made 6 cups of corn stock (which means I’ll need to use some of previously made stock very soon so as to have room in my downstairs freezer.
Dinner was pork tenderloin, lightly oiled with a fruity Portuguese olive oil, seasoned liberally with Penzeys Tsardust Memories seasoning mix, and baked/roasted in a 350° oven until done.
Served on Israeli couscous with a homemade mango salsa, and sauteed sugar snap peas, carrots and red bell pepper tossed with Penzeys Tuscan Sunset seasoning mix and a pinch of s/p.
Wine.
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Achari Swordfish Tikkas, with tomato and cucumber salad. Garlic scape chutney and flatbreads off screen. Recipe adapted from Indian Kitchen by Maunika Gowardhan.
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We had dinner with friends. We brought garden cukes, homemade ranch dip, local black bean hummus, baguette, broccoli, and foraged chanterelle, puffball, cauliflower, and coral mushrooms. Those were roasted under a buttered herbed chicken and served with celeriac puree and roasted carrots. We brought ATK local peach cobbler with lightly whipped cream for dessert. A Pinot Gris from Oregon, and they served a Verdicchio from Italy. Altogether…killer.
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These look great!
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Thank you! I think this is the second time I have made this recipe and I need to keep remembering it because it is quick, easy, and very flavorful! I love achari style anything!
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We enjoyed another excellent dinner at The Circle Restaurant including an excellent beet salad with fresh beets from their garden, sunflower seeds, pickled cucumbers, charred watermelon, in a lemon vinaigrette dressing; creamy burrata with spring peas; pansotti pasta with eggplant, chevre, toasted pecans, and charred watermelon; an awesome crescent duck breast for two with homemade kimchi, marinated cucumber, seaweed, pickled carrots and radish, and homemade sriracha and hoisin sauce. It all went great with a couple of excellent cabernets.
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Chicken diavolo. Garden romaine with homemade Caesar dressing.
This is the second time I’ve made the diavolo. I used double the chili flakes over last time, and let the chili oil infuse a full month (instead of 10 days). Much better. Not too hot, but noticeably there.
Once I’ve fully strained the chili flakes from the oil, I’m thinking I’ll use them to make chili crisp. Hate to see them go to waste.
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