I made a bacon, tomato, feta cheese sandwich drizzled in garlic infused olive oil.
Thursday I braised a boneless pork shoulder roast in beer with 2 vidalia onions and potatoes. Have since served it with fresh asparagus, and then with a kale and green onion saute. Had lots of left over liquid, so added the (lots) of leftover onion back into it and now making an onion soup.
The local farmer’s market has a booth that sells concentrated pesto, you’re supposed to mix it equally with olive oil. I’ve also found that mixing it equally with sour cream makes a great dip, and I had that with pita chips for brunch and a movie today.
When I fry potatoes, I generally slice them (skin on) ⅓ to ½ inch thick and cut the slices to about 1-inch pieces. Then I just cook them in the bacon grease until they’re done.
Another method is to cube the potatoes and put them in a bowl with (only) a little water and microwave them for five minutes, and then fry them in the grease.
For hashbrowns, shred the potatoes (skin off) and rinse them well. Put them in a bowl and cover them with cold water for as long as it takes to cook your bacon. Rinse them in a colander, squeeze them to get the starch out, and drain them well. Get rid of the bacon grease in the pan and wipe the pan down. Fry the potatoes in butter, covered, then flip them and brown the other side uncovered. Use additional butter when you flip them. It helps if you separate the portions right when you put them in the pan so that they’re easier to flip later.
Robber Steak as described in general terms by Bram Stoker in Dracula. I marinated the beef for two days in a very acidic shashlik marinade to which I added some smoked paprika. I skewered it with some good pepper bacon and vidalia onion and dusted everything with more of the paprika. I ate it with a nice Argentinian wine and some raw tomatoes and cucumbers. I boiled a couple redskin potatoes too, but didn’t get around to eating them.
This. Barbecue-rubbed pork chops. I absolutely love that rub, and I can cook the pork chops so that they don’t come out dry and over-done. My favorite recipe that I cook.
Tri-Tip and corn on the cob.
Portobello mushrooms on the grill. As Andy Griffith would say, “Mmm mmm, that’s good eating.”
Carnitas in green sauce, cut 2 lb pork loin or shoulder into bite size, brown in a little butter over medium heat spicing with salt, cracked pepper, garlic, fire roasted cumin, a bit of oregano, cook all water off and let the little carnitas get toasty brown, set aside. Peel and process about 18 tomatillos, chop jalapeno and anaheim pepper sufficient to meet your heat requirement, chop 1 sweet onion, several cloves of garlic, throw it all in a heavy 2 qt saucepan, add the meat, add some stock to thin out the sauce, spice with cumin, salt and pepper, oregano, simmer 2-3 hours, eat on corn tortilla with melted cheddar cheese and maybe a bit of red hot sauce and chopped cilantro…
We splurged a bit during Friday’s grocery shop because Costco of all places had some fabulous-looking tuna. So last night was seared tuna steaks drizzled with a sauce made of soy, fresh slivered ginger and garlic, rice vinegar, and sesame oil. Sides were sautéed shitake mushrooms with more garlic and ginger, and a bit of dry sherry; broccoli rabe sautéed with more garlic; and Japanese white rice. Tonight will be mostly more of the same, except not as much broccoli rabe, and we ate all the shitakes, so it will be criminis.
In contrast to the splurgy fabulous fresh tuna, I made multigrain sourdough bread, and we had that for breakfast yesterday and today with various toppings (melted cheese, sunflower butter, and plum butter, each according to his/her taste). Then lunch was a Turkish-esque lentil soup made entirely from pantry ingredients: yellow lentils, red pepper paste, tomato paste, onions, garlic, paprika, and dried mint. Leftovers will be the next couple of days’ lunches.
And we try to get a jump on the weeknight cooking over the weekend, so a pot of spaghetti sauce is also in progress, and some marinade is planned for some pork chops to grill for dinner a couple of nights this week (olive oil, shallots, garlic, a bit of vinegar or lemon juice, and herbs from the garden: rosemary, Greek oregano, and thyme).
Just finished the last of a pulled pork shoulder roast and the remaining coleslaw. Made sandwiches with local brioche. This morning it was buttermilk pancakes and bacon.
I’m moving in with Eva Luna.
Pork Tenderloin seasoned with salt, red and black pepper and rosemary, seared, then put in the oven and glazed with a jerk sauce until 140 degrees. Rest to carry over to 150. Served with jalapeno and cheese mashed potatoes. Man, that was good.
I’m moving in with you first. 
Can I plant more herbs in your garden, too? We don’t have any more space.
Roasted cauliflower along with roasted chicken thighs and onions first marinaded in a dijon mustard, maple syrup and sherry vinegar mix with peri-peri mixed in for a little heat, and served over brown rice.
In preparation for another farmer’s market visit tomorrow, I just did a saute of the rest of the kale, green onions and asparagus, with a little butter, apple cider vinegar and sweet-spicy mustard. Onions first, whole, so they caramelized a bit before adding the rest. It made a good sized bowl, so I didn’t put anything else with it. Eat yer greens!
Quiet Sunday, just cooked a pot of Spag Bol for 6.
I made my most favourite/hated dish,pastitso last week. I love it because it’s great for leftovers (of which there are many slabs). I hate it because it takes so fucken long, uses every pot in the house, and the washing-up afterwards is also fucken long.
My usual, chili, chili, and yet more chili. (I,m still low carbing)
Tomorrow I’m starting a brisket though… Woohoo!
I just made some spag bol for dinner.
Last week I made a deep-dish pizza. I made my own sauce from canned San Marzano tomatoes. I used a ball of ready-to-bake dough from the grocery store instead of making my own, but I did “laminate” it first by rolling extra butter in. I baked it in a springform pan with Italian sausage and bell peppers, a layer of sliced mozzarella on the bottom, and a generous application of grated parmesan on top. It came out about 2 inches tall and absolutely delicious. The leftovers were even better the next day, after it had had some time to firm up in the fridge.