omg that sucks! i would be so sad… so sorry…
A rather fall-ish meal.
But the brain said this was what we were having.
OK, then.
Pork tenderloin rubbed with olive oil and Penzeys Tsardust Memories seasoning blend. Roasted with some quartered shallots in the convection toaster oven to keep the heat in the house at bay.
Sweet potatoes were steamed and mashed with butter, a bit of heavy cream, s/p, ground ginger and maple syrup, and green beans were steamed.
Wine.
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Dinner Tonight: Soft shell crab sandwiches with crispy pancetta and remoulade sauce
This was my first time working with soft shell crab. I got them as an add-on to my monthly seafood subscription, so they came frozen, cleaned, individually wrapped and cryo-vacc’d. Excellent quality, despite not being live.
I added some fine cornmeal to the flour they were dusted with, but otherwise followed the recipe (crabs were done in 5 minutes total though, not 7). I think the pancetta was a little superfluous, but it was all really tasty!
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Petite filet of Wagyu beef on the grill. Creamed spinach. Summer salad with Little Gem, carrots, sugar snaps, and scallions in vinaigrette.
Anything green on the plate from the garden, and there will be fresh garden strawberries for dessert.
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We enjoyed another excellent dinner at Jessica’s Cafe including octopus; mussels; cheese board; shrimp rigatoni in a cream sauce; short ribs. It all went great with a couple of excellent Syrahs.
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Me neither. The roomate has a very strange fish allergy that has had him in the ER a few times.
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Zucks moose caca.
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Basa fillet, cherry tomatoes and asparagus cooked en papillote. Dainty Rice wild and long grain rice blend on the side.
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Cooking fail last night on my first attempt at schweinshaxe. Got the skin right (half hour at high heat at the end) but two hours of low and slow roasting up front were woefully insufficient to make the pork tender. So I noshed on some skin and had cheese and crackers for dinner. Will bundle the whole thing into the oven again this afternoon wrapped in foil to get pulled pork for tacos.
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Completely been there with a skin on picnic shoulder! I ended up using a leave in probe and waiting until it got to shredding temp (around 195F and then carryover should get it to about 200-205F). That skin looks great!
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Cottage pie and mixed vegetables?
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LOL.
I guess my photo should belong in the bad food photo thread. 
It’s salmon with yogurt, sesame and dill sauce, mixed veggies and couscous.
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Well I got the mixed veggies right 
I’m so glad that wasn’t the overcooked protein I thought I was seeing!
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I made [Gulf shrimp] makhani following a recipe @jammy shared. It was delicious! Very flavorful. I subbed half and half for the cream and added more and a pinch of sugar. The garam masala at the end really brings the flavors together. Homegrown broccoli with chaat masala and plant butter on the side. Served the shrimp over basmati-cauli rice blend.
Thanks @jammy !
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Nice job!! Looks YUMMY!
Glad you enjoyed it. Mads has some really good looking recipes. I may try her spicy tawa chicken tomorrow. If it’s as good as the shrimp, I’ll be very happy.
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