Sounds like the perfect day .Cheers.
1 Like
Caldo Verde with fresh Spanish chorizo and Alaskan halibut. Served with a drizzle of sherry vinegar, along with homemade baguette for dunking.
Red beans, leeks, kale and bay from the garden.
17 Likes
BJs Wholesale Club has a 6 pack for a good price that I usually buy.
1 Like
So we’re trying to be a bit healthier right now, so I tried something new. Instead of my usual carnitas slow cooked with pork shoulder, i made an IP recipe with pork tenderloin. I also made my mexi-rice with brown rice, and the BF contributed the pico de gallo and a cuke salad. As for the pork - never again! Turned out dry (as I expected it would) and even more so after a few minutes under the broiler as suggested. the sauce that it cooked in ameliorated the dryness a bit, but crema and cheese would have done a much better job. The mexi-rice turned out ok but I’ve decided that the next time I want a Mexican dinner, i’ll just make it the full-fat way and just have a smaller portion. As it is, we’ve been eating small plates now for a couple of weeks and i’ve lost a few. (I’ve actually been enjoying eating brown rice with eggs in the morning, but just not as mexi-rice.)
This is a sin against tacos!
In more hopeful news, the BF and i started a cooking project today - we’re making salteñas - a two day process. Salteñas are Bolivia’s answer to empanadas - they’re juicy inside, with an irresistible, slightly sweet dough, and they beat any empanada ever made, hands down. We’ve both eaten tons of them growing up, so we know what a good one is supposed to taste like. And we’ve made them three times before - the last time being our best effort. So we got the filling done today, it’s in the fridge chilling (it contains gelatin so that you can work with it) until tomorrow.
This is what the finished product should look like though we never seem to get the braid that dark.
but the filling tastes right, so at least we know we’re having a good dinner tomorrow night!
18 Likes
But not before drowning in tasteless cream sauce.
1 Like
Our friend invited us over for a fantastic dinner including tuna gravlax, excellent escargot soufflé with a pesto sauce, filet mignon and crab cake topped with sriracha whipped cream, and sides if baked grits with asparagus, scallop and avocado salad, sweet corn soup, plum cake and some fantastic wines among other things.
18 Likes
Treating myself to a very special bowl of noodles for lunch today!
Shanghainese hand-pulled noodles topped with Dungeness and Blue crab, meat and brain ragu sauce, Oyster sauce braised abalone in a Bonito, chicken essence base broth infused with fish sauce Mirin, Sake and abalone gravy. The intense and complex umami level of the combo literally blew my head off!! 
14 Likes
That looks and sounds absolutely incredible 
1 Like
Chickpea dip, with garlic, lime, and cilantro. Garnished with more cilantro, onion oil, and nigella seeds. Indulgent, but not heavy!
18 Likes
Mmmm, love saltenas. Yours is the spitting image of the Chana pie I get from a baker at a local farmers market. Which I will now need to buy on Wednesday….
2 Likes
The last of the leftover swordfish made a very generous swordfish salad (fish, mayo, lime juice, capers, chopped cornichons) sandwich for lunch today so kept it fairly light for dinner: big salad of endive, radish, avocado, orange grape tomatoes, and pickled carrots with blue cheese dressing. Tasty and exactly what I wanted.
20 Likes
Quieter day vs. yesterday. And even though I’m trying to sleep in, my body clock keeps waking me up at 6:15/6:30. 
Dinner was St. Louis ribs with a pork rub overnight, baked in the oven at 275° for about 3 hours, tightly wrapped in foil, then unwrapped and transferred to a foil-lined baking sheet, slathered with Dinosaur BBQ Roasted Garlic and Honey BBQ sauce, and broiled for about 6 minutes. Didn’t get as caramelized as I’d hoped, but still good.
Sides were Broccoli-Cashew Salad with red onion and pancetta subbing for the bacon, my 6th grade coleslaw recipe using bagged coleslaw mix with raisins, and added grated carrots and radishes, and deviled eggs with mayo, pepper, pickle relish, and topped with red onion, pancetta, and a sprig of new parsley.
V&L during prep and with dinner, and Lemon Posset with blackberries for dessert.
24 Likes
We enjoyed a nice al fresco dinner on the deck. Mrs. P made homemade guacamole and delicata squash and Andouille sausage pizza fried sage, ricotta, mozzarella, and parmigiano reggiano cheeses. It all went great with an excellent Syrah. The flowers and vines are looking good 
24 Likes
Très chic, the fur buddy is adorable and I’ve picked up an idea for a garden pizza. Youvare very fortunate to be able to grow hibiscus!
3 Likes
Thank you for the recommendation!
1 Like
23 Likes
Memorial Day food. Grilled Jalapeño & cheddar sausages on a toasted French sandwich roll with whole grain mustard, pickle relish and onion. Potato salad, bbq beans and a margarita.
21 Likes
Steak night redux. Wagyu filet of beef with chive butter and garden greens: grilled asparagus and spinach gratin.
20 Likes
I’m going to try that recipe!
1 Like
