Beer garden it was, along with the entire nabe, it seemed – packed to the rafters (thank goodness for self-service!!!).
Followed by a visit to our favorite lil French bistro in town that happens to be located just around the corner from Prater
We shared a lovely, refreshing cod ceviche & a Mediterranean vegetable salad with feta & croutons, followed by their fabulous duck rillettes and lamb sweetbreads with grilled radicchio and cherry sauce.
Drink was a nice, crisp rosé.
More stunningly sunny days ahead, which means going out. A lot. We have it rough, I know '-P
Have a wonderful weekend, HOs!
6 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
82
Lamb shawama - using leftovers from a roast some weeks back. It’s well trimmed of fat (reheated lamb fat is not a thing of joy), tossed in olive oil and za’atar and heated in the pan, with the za’atar going a little crispy.
There’ll be khobez bread and houmous (both bought). Probably another couple of dips to be made - yoghurt & mint, together with tahini & date syrup. A salad of quite finely chopped cucumber, red pepper and tomato. Torshi from a jar. And olives, of course.
WFD: A. Spicy Tuna Salad with Chilies and Lime. Oil-packed Italian tuna, fish sauce, lime juice, brown sugar, thinly sliced shallots, thinly sliced scallions, minced ginger, chopped roasted salted peanuts, chopped jalapeno, a smidge of mayo, cilantro for garnish.
On a bed of baby greens: spinach, arugula, lettuces, and topped with thick tomato slices, and cucumber slices.
B. Warm Garlic Naan.
C. Roasted asparagus.
5 Likes
meatn3
(equal opportunity eater in the NC Triangle)
84
Is the sauce for the tuna cooked in any way? If not it sounds like a good dish while I’m without a stove and oven!
No. Sauce is not cooked… The sauce referred to is Asian fish sauce, Nam Pla, such as Red Boat or other brands.
meatn3
(equal opportunity eater in the NC Triangle)
86
Thank you! Just wanted to be sure the shallots & ginger stayed raw. Cool weather hit just as the range died but the seasoning for this salad is “warming”.
Oh you’re Welcome. Just know the tuna is drained, and cayenne could be the sub for jalapeno. Actually, you could embellish or simply do your own thing with this.
Too bad about your range. I know how awkward and frustrating that can be.
Curious why you drain the tuna? I use a Spanish tuna packed in Spanish oo and just dump it all in the bowl. BTW what you’re doing sounds very good. Fish sauce is good in SO many things.
Since this a Thai recipe no olive oil. Also, enough oil remains on the tuna to moisten everything, considering there’s lime juice, fish sauce, and mayo.
Clam chowder and Caesar salad with shaved Parma and some nice anchovies from Dunsmuir brewery , The clam chowder is world class . They put out some great food . Ribs from Shasta grocery to go . They cook them out in the parking lot over oak wood .
Last night was out at Dali with some friends. Sangria, mango martinis, margarita, and Stella Artois were the libations and tapas were Manchego & Jamon Serrano-stuffed zucchini with balsamic drizzle, Saffron-battered shrimp with mojo sauce, and Beef Tenderloin on toast with roasted red peppers.
Just what the doctor ordered after a hellacious week.
Tonight? Laundry and leftovers. And wine. Exciting Friday night. LOL
While waiting for a facility which was unexpectedly closed to inspect a fire extinguisher for my office, I happened upon a vegetable market near by. I loaded up using my idle time wisely. Used red and yellow beets in my dinner tonight as well as shallots, carrot tops, heirloom tomatoes and sweet peppers in a salad with some Valbresso French Feta. The main was an aged strip steak that I sous vide at 119 while waiting for my bride to come home. After a short time on the grill and an internal temp reading of 128 it came out over done to medium but my wife was happy as she like well done meat, sigh…still tasted great
Thanks Cath. It was more medium than well done and I need to get my timing down better on SV meat that’s going on the grill. It was only on the grill maybe 5 min and I had a therapen in hand
Carrot patties tonight. Made it up as i went along using the few carrots that were left in my fridge, onion, white beans, fennel seeds, a little flour, lots of black pepper and a gob of dijon. Baked since they were delicate enough I wasn’t sure they would survive flipping on the stove.
Side salad of a little spinach with lots of cucumber, some fresh dill, vinegrette. Greek yogurt with more fresh dill and a little lemon juice landed ontop of the patties.
Very tasty!
It made a bunch so some will go in the freezer.
Last night we tried a new restaurant that cooks everything on the menu in a huge wood burning pizza oven. We shared a salad and 100 layer potatoes. The potatoes were like a decadent blend between potatoes gratin and lasagna. So good. Second course was a margarita pizza. The best pizza I have had outside of Italy. Super thin dough that gets denser at the crust with a wonderful wood oven char.
6 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
98
If there’s to be a starter tonight, it will depend on me seeing something in the fishmongers in town.
As for a main course, roast leg of pork, roast potatoes, cabbage, gravy, apple sauce. Very simple. Very traditional. Very north European.
For dessert, we take the 22 mile trip to France, for a Mont Blanc. Meringue, whipped cream, chestnut puree.
6 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
99
Fishmonger had dressed crab. So, there’ll be toast that’s spread with the brown meat. White meat will be mixed with a little mayo and a little red chilli and piled onto the toast. Alongside, a little grated carrot will add to the sweetness.
Weather’s been wonderful today - clout has been cast, at least temporarily.
