A dreary day in HV, briefly made brighter by a family whose 3yr old daughter kept playing with her lower lip in the back seat, making that funny blep blep blep noise and getting increasingly louder towards our destination. I was laughing so hard I was crying by the time they got out
Despite the rainy haze out there my PIC braved the dark patio & grilled the last of last year’s lamb share (chops & ribs) – just in time, as he picked up this year’s share earlier today. I don’t know if these lambs just laze around all day, but boy they are fattttttty!
I made tzatziki with Fage (duh) plus a generous spoon of Canadian sour cream I’d picked up at the East European market, having heard it’s “amazing.” It’s def creamy, so I went easy on it. It does make me want to cook more things that require sour cream, though
Salad of romaine, cukes, the last of the big heirloom FM maters & feta on the side. Oh, and TJ’s gigantes in tomato sauce. Movie night coming up.
Potato and Chorizo Taco from Alex Stupak’s book - red chorizo made from ground pork, black pepper, coriander seeds, cinnamon, oregano, bay leaf, clove, guajillo chiles, roasted garlic, cider vinegar and sugar.
And salsa de arbol made with cumin, allspice, cloves, oregano, arbol chiles, roasted garlic, sesame seeds, sugar, pepitas and cider vinegar
Served with a cucumber salad with a yoghurt-dill sauce
What do you think of it? I’ve enjoyed the food at his restaurants, but I wondered how it would translate to the home kitchen (kinda like TFL or other creative / many-component places).
That was our first recipe out of his book and it was fairly simple with a bit of time management but generated a very nice taco (which would have been even better with home made tortillas). Looking over his other recipes in the book, it looks like they are on a similar creative level as those from Guerilla Taco by Chef Wes Avila which we really like.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
713
Harris Teeter here carries it. Looks like the closest stores to you are in Western Maryland.
2 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
714
Had my final lobster this trip. We went to Joe’s Ginger, which I had always thought was a competitor of Joe’s Shanghai, but it is an extension of Joe’s Shanghai. I asked if they had lobster, since I didn’t see it on the menu. The manager told me that they had it, cooked with ginger and scallions. So I ordered one, along with their famous soup dumplings. The soup dumplings came out pretty quickly, then there was a long wait for the lobster. I figure they had to send someone out to a fish market to get it. The lobster was terrific, but I do prefer the way lobsters are cut up in New England restaurants. But it was still terrific.
Warm-ish night and the sun was out. Burgers on the grill. Air fryer fries. We are getting better with the air fryer, I can see why many people rave about them. But I do not think I would want one as a separate appliance, I like it built into my oven.
And Fage sour cream is in the NE area too, we like it but not quite what I want on my baked taters.
YMMV…I do like Hood. And we typically have a labneh in the fridge for other things.
Had to stop at MB for work stuff, and didn’t have anything taken out for dinner, so picked up some BISO chickie boobies.
One of them got a treatment of olive oil and Spicewalla’s Honey and Herb seasoning rub and was roasted at 400° for about 45 minutes until 165° on my Thermapen.
Leftover Basmati rice and steamed green beans alongside.
Leftover grilled chicken and potato salad. Buttered and toasted English muffins. Chicken and topped with lightly smoked Gruyère which did Not melt under the broiler like I thought it would. On a whim I whipped up a canned whole berry cranberry sauce, Dijon mayo. This was the star of the show. Very good. Please excuse my not cleaning up the side of the small cran mayo dish.
Arroz a la Tumbada, a seafood and rice stew adapted from a Rick Bayless recipe. I changed my version up to include quickly poached sole, shrimp, and smoked oysters in a roasted tomato, leek, garlic, and habanero base. I was out of cilantro, so lime zest stood in for garnish. Looking forward to leftovers for tomorrow’s dinner!
