WANT. And that plate. Swoon.
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Tonight’s dinner was a basa fillet in black bean sauce, broccoli in black bean sauce and rice noodles.
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Tonight we grilled Niman Ranch tomahawk pork chops on our new Weber. I rubbed them with Spicewalla mustard-tarragon, honey-herb, and black pepper-coriander blends. Sides were creamy dilled tomato-cucumber salad and pearl couscous salad with garden herb and pistachio pesto, zucchini, and peas. Obviously I had to attack that delicious rib bone; I came nowhere close to finishing the chop or the pasta. My DH is a bit of an over-portioner. I also have a hearty appetite.
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THAT CHOP 
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Chicken thigh piccata, cotc, cucumber, tomato, onion, o&v dressing with basil chiffonade salad.
The parsleys missed the photo shoot, but they made it to the plate before it was consumed.
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the BF is sadly underemployed at the moment. but i mean, it’s not really that much work, and some things (like the sprouts) he already had ready. what he’s really good at is managing leftovers and extra produce that needs using up before it goes bad.
but i’m not trying to underplay how effing great he is. 
cuz he is.
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Sunday i made a chorizo bolognese - Mexican chorizo and ground beef, tomato paste and sauce, crushed garlic, bay leaf and cumin, simmered for a couple hours. after it cooked but while still hot i added pimento-stuffed green olives, and then served over smaller-than-usual bucatini. BF plated for me - topped with a little grated Mexican cheese mix leftover from nachos, and a bit of crema. He made a salad with a fresh oregano vinaigrette which was a little to potent for me - i prefer that particular herb dried in a dressing i think, it was a bit medicinal. But otherwise, good! I was kind of going for the Mexican spaghetti i used to get at El Coyote, an old school restaurant in Hollywood a thousand years ago. not the same, but scratched the itch a bit.
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echoing Saregama - THAT CHOP!!! SWOONY!
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That’s simply gorgeous!
ooh ooh i have all those things!
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that relleno is a thing of beauty.
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No cooking mojo despite some great produce from yesterday’s Flushing excursion.
Found the mini pelmeni I bought loose from a bin at Brighton Beach last week in the freezer while digging for an easy out. Remembered “pelmeni with adjika butter” from reading the cookbook Kachka a few years ago.
Added half a bag of Brussels sprouts to the pelmeni after they had cooked halfway.
Finished in a pan with butter, adjika, scallions, and finally some very rich Greek yogurt in lieu of smetana.
Yum!
.
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That’s my kinda relleno!
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Paella inspired dish (not cooked in a paella pan) with Senia rice, chorizo, butternut squash, tomatoes, onion, garlic, saffron, smoked paprika and chicken broth
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Ooh yay! I bought that seasoning from TJ’s with no plan. I think I’ll try it with Pierogi.
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Sounds delicious!
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A big salad of some stuff I grew (peas, lettuce, cukes) and some stuff I didn’t. With hardboiled egg and roasted bass belly, something I’ve never had before but will absolutely buy again if I see it.
And what was supposed to be roasted avocado squash. It refused to brown (because it’s watery) and instead just got kind of mushy. Oh, well.
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Are the potatoes similar to this?
