I’ve put thin slices of garlic in the slits. Or pour melted garlic herb butter over just before serving. A little sour cream wouldn’t go amiss either.
I drank a lot of Cotes du Rhone while in Paris. Don’t know why I don’t buy it more often here.
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I thought the garlic slivers were part of the standard recipe. I’ve only made them a couple of times bc they don’t play well with my level of patience. Or complete lack of it 
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I thought so too, but I checked a bunch of recipes and none of them used slivers of garlic. The first time I ever made them the recipe I found used the slivers. I rarely make them that way, like you said, lack of patience.
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Hot lump crab dip with sourdough bread.
IPA for him and Pinot Noir for me. Perfect antidote to the horrible, rainy evening we’re dealing with here.
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All three recipes I consulted were practically identical: butter, olive oil, salt, pepper, chive.
I did think to myself that garlic, or at the very least, garlic powder should have been added but figured I’d stick to the recipe.
Only departure I made was rubbing some paprika on them, as the Hasselback Potato page on Wikipedia (don’t laugh at me) said that traditional versions of this dish from Europe usually contain that.
I saw other recipes that suggested a slice of cheddar between each slit and then adding bacon and sour cream but given the nature of the main course, I couldn’t see that working for me. However definitely sour cream next time and I will patiently try even harder to get more butter/oil in each slit.
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Grilled sliced steak tip on top of buttercrunch lettuce and baby spinach, chopped tomatoes, cucumbers, red onion, and crumbled feta with a Greek dressing.
Wine.
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Pizza, Stonefire thin crust, homemade pizza sauce, mozz, caramelized onions, Italian sausage, cherry peppers, black olives, anchovies, parm and a chiffonade of basil. Mixed greens salad, tomato, onion, avocado, creamy Italian dressing. Wine
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Garlicky grilled shrimp ala Serious Eats. Caesar salad made from garden romaine – lots of anchovy in that dressing! Homemade baguette with butter and more garlic.
My adjustments to the shrimp recipe include omitting the baking soda (I’ve tried it, and find the taste off-putting), and using only 2/3 the volume of salt (I use Morton while the author uses Diamond Crystal).
We purchased a new gas grill this week and tonight I took it for a spin. I enjoy grilling/smoking year-round on our lump-charcoal burning Big Green Eggs, but in summer we’re often shut down by local ordinance - our air quality can suffer from forest-fire smoke. We thought this year we’d get with the program and get a gas grill as a back-up. This was my first test-run. I’ve never cooked on a gas grill before, and it worked out great. I’m glad to have it.
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We enjoyed another excellent dinner at James on Main in Hackettstown, NJ, including awesome roasted snowy grouper, with black lentils, English peas in a coconut curry sauce; tuna poke; duck ravioli with creamy ricotta, local honey, and garlic scape pesto; beautifully charred hanger steak with excellent ‘jacketed’ potatoes; fried calamari and shrimp; duck leg confit with white asparagus; strawberry salad; truffled fries; chocolate semifreddo with pecan toffee crunch; profiteroles. It all went great with an excellent Chateauneuf Du Pape and cabernet.
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Cajun Blackened Chicken sandwiches. White American cheese, caramelized red onion, tomato, remoulade (ketchup, mayo, diced pickles, Worcestershire). Seeded Martin’s potato roll. Damn good.
Gin and Tonic[s] to drink.
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Three nights ago made hotdogs with assorted toppings. I went beer kraut and spicy mustard on one and American cheese, kimchi, cilantro and pickled pepper relish on the other. Sauteed zukes with fresh dill and potato chips on the side.
Friday night we had dinner out.
Last night friends invited us over for tacos. We brought a bottle of French chenin blanc and a garden raspberry pie. The creamy layer is honeyed goat cheese, cream cheese, honey, and vanilla bean paste. We juiced raspberries for the gelatin.
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I would try infusing the butter with bay leaf and garlic.
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We’ve not been cooking all that much at casa lingua due to a few social outings. Last night was no different - our last show at the gay bar before I leave for Berlin in early July, so I had their riff on a Caesar I posted a few days ago (but didn’t actually eat it). But Thursday I made Trini-Chinese chicken thighs & my PIC his slight riff on the NYT stir-fried bok choy recipe, which I love, and which I could eat by the pound. I’ve certainly tried 
Today was a perfect day for #sundaesunday, so we drove out to a little farm stand with delish ice cream and unbeatable prices. #YOLO
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ATK’s roasted cod and potatoes, but spruced up with a compound butter of garlic and a Konkani style Koli Masala and a salad to go with. There was also extra limes and a mint and cilantro chutney out of shot!
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Cloudy and cool all day, until the sun broke out very late afternoon.
Needed a leftover lunch meal, so chicken, asparagus, onion and red bell pepper sauteed and combined with a combo of penne and garganelli (because I didn’t have enough of either), with a white wine-lemon-garlic cream sauce with goat cheese. Finished with a sprinkle of grated Parm-Reg and minced fresh parsley. Meant to toast some Panko crumbs to sprinkle on top for texture, but forgot.
Wine.
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Nappa cabbage, with Shiitake mushrooms, tomatoes in supreme broth
Celery, orange bell peppers, carrots, oyster mushrooms stir fry
Bok choy with bok choy 
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At least you didn’t forget the wine!
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Mrs. P made a delicious roasted whole red snapper stuffed with fresh garden herbs and garlic, with a side sauce of capers, vermouth, and fresh garden herbs. We also had some of Mrs. P’s delicious leftover crawfish and Andouille sausage cheesecake. We also enjoyed some Shiraz. We enjoyed the dinner al fresco on the deck. The red snapper was so huge that we could only eat half, so we have enough for another couple of dinners. I might mix it in with the leftover paella from Friday 
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Exciting US Open, frosty Tanqueray rocks, tipsy onion and olive. Grilled NY strip, horseradish. Little gem wedgies with onion, tomato, bacon and blue cheese dressing. Wine. Happy Fathers Day to all you child and fur Dads.
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i cooked! been weeks! i’ve been prepping myself work lunches (still working on lowering cholesterol) and BF has taken the laboring oar on dinners. I decided to treat ourselves to some pork! i marinated 2 big chops in yogurt with smoked paprika, crushed garlic, and salt, for 24 hours, then made a rub of bourbon smoked paprika, a little habanero sugar, granulated garlic and onion, s&p, then let them sit another few hours. Roasted sweet potato chunks with a little olive oil, s&p, and cayenne, and made a dipping sauce of non-fat yogurt, minced garlic, scallion, parsley, mint and dried dill, s&p, and lemon juice. Also, a big fat salad of lettuce, spinach, endive, edamame, peperoncini, kalamata olives, roasted paprika & cayenne chickpeas, scallions, Persian cukes, cilantro, and avo, in a tahini lemon dressing. Pork went into a 400 degree oven on a rack until about 135 and then under the broiler. We shared part of one chop; the rest of that and the whole one will be tacos another night.
Also made hummus for another meal, and marinating chicken thighs for tomorrow night’s dinner.
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