Steak dinner for people who don’t eat steak. Broiled portobello with bordelaise sauce and fried sage, chard sauteed with garlic, steamed green beans with butter and lemon, shrimp cocktail with remoulade.
Thanks! To be honest, it wasn’t that good. I undercooked the chard, and the bordelaise came out weird. Reasonably satisfying nonetheless.
So, it’s a “work in progress”
Yes, somewhere on the spectrum.
Thank you. We had some leftover with a lot of juice but not enough to make bruschetta again, so I added some chopped cucumber and coarsely pureed it in the food processor. It made enough for 2 servings of gazpacho tonight with leftover steak sandwiches…
BF’s first attempt at tortilla de patata - not bad! i’ve made dozens and dozens and they can be finicky, so his first try is impressive to me. he did overcook it a bit (little burnt on one side) but overall very tasty, and the dollop of Mexican crema was genius - i usually use aioli of some type, but the crema was a nice, fresh alternative (duh, sour cream and potatoes…) Alongside was a green chile/cilantro sausage from a local butcher, and a green salad.
Thai style broiled pork neck - kho mu yang, with dried chili dipping sauce. With tomato, cucumber, rice, and a fried egg.
Last night’s dinner was pan fried Korean short ribs and chow mein. Although the mushrooms and nappa cabbage were good it would have been nice with more colourful vegetables. Maybe next time carrots and snow peas.
Dinner tonight was blackened redfish following the instructions of The Cajun and Creole Cookbook by Ruby Le Bois. We had a rice pilaf with peas and corn on the side which soaked up all the extra butter and seasonings. I cooked half the package of fish today and we’ll repeat the recipe and do the rest tomorrow evening. At least that is the plan.
Thank you! I am looking forward to repeating it tomorrow!
DH’s night to cook. Oklahoma onion burgers on an outdoor griddle.
Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique — cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns — and restaurant remain popular to this day is a testament to the burgers’ deliciousness. – NYT Cooking
Onions, lettuce, pickles and cukes from the garden.
Tonight: Shrimp wontons with chilli oil and pork and shrimp siumai, both from frozen. I ate some fruit earlier and told myself a vegetable could be skipped.
Last night: Lions head meatball with bok choy and rice from the excursion including the frozen dumplings.
Celery with peanut butter. And cheese. I’m back working full(ish) time. Sigh.
I did an actual double take and had to go back through your post to get the name of the cake. It looks awesome!