A lot of old-school red sauce makers add a little sugar. I wouldn’t dream of judging you.
Well, if you didn’t put in any garlic, I would.
Taco salad, plenty of hot sauce, and ice water.
Home-made Chicken Tortilla soup, using all sorts of things from the garden, along with biscuits.
Yum!
Took my wife out to a favorite local restaurant for our 28th wedding anniversary, and dined on tossed salad, grilled sausages, mashed potatoes, and brandy and fig (!) cheesecake. Quite good.
If I ever get around to eating it, tonight is gazpacho with the first of the garden tomatoes and hot peppers!
Grilled rib-eye steaks, and the first tomato off of our plants.
Grilled pork chops, fettuccini noodles, baby Baker potatoes and peanut butter pie for dessert.
Tonight I made a meal with ground beef, chili tomatoes, some spices and 2 zucchini. Served with rice. Mostly to use up the 2 zucchini. My garden decided I would miss them and provided me with 2 more when I went out to water just before I cooked.
I grilled a rib-eye steak for Mrs. L.A., and I had a lamb steak I’d marinated in olive oil, garlic powder, salt, pepper, and rosemary. Oh, yum.
I also made some frozen veg (snow peas, carrots, baby corn, onions, red bell pepper) with a little bit of stir-fry sauce.
Meat loaf, nuked potatoes and corn on the cob.
First real cool fresh autumn evening in Brooklyn. Yum.
We had a fresh tomato soup made out of an 1 1/2 lb. heirloom tomato — had too much ginger for my taste — with a Cabot cheddar grilled cheese sandwich on Dave’s Killer Wholegrain Bread for the Ukulele Lady. I had some room-temp Taleggio on rosemary crackers.
Not sure if there’s a "What’s for dinner (Fall)?. If there isn’t, I’ll add to this.
Tonight we had leftover chicken. How I love leftovers. And to that we added veggies, all from the garden:
Patty pan squash.
Zucchini.
Onions.
All the above stirfried together.
Green beans.
And a tomato/cucumber salad.
A very productive garden this year, but fall is here and the garden’s days are numbered.
Pork stir-fry on jasmine rice, washed down with ginger ale on the rocks.
Meatball subs!
When I do a beef stew I normally use a tomato and port flavor profile. But this time I skipped the port and used half a jar of bulgogi sauce from the grocery store. I have to say it was very nearly as good as mine, and only took a quarter of the attention I usually give to it. I was a little worried that it might be too much garlic, but no, in fact I wish I’d added more.
I also used sweet bell peppers (yellow, orange red), where I’d normally use green. I added them early on so they just melted into the sauce.
If I had it to do again though, I wouldn’t use potatoes with the bulgogi sauce. They weren’t bad with it, just not complementary. The carrots and celery were amazing though. I always do it in the big roasting pan and leave it in for hours, so turnips might be good. . .
We still have summer tomatoes coming in, glory be, and today was unseasonably warm, so I just sliced a few and laid them over thick slices of red onion on a platter, with an 8 ounce chunk of burrrata (oozy delicious expensive fresh mozzarella) in the middle. Loys of fresh garden basil on top, S&P, and a good bath of olive oil and balsamic vinegar.
Tomorrow is going to be 80 degrees and humid, so I’m planning cold shredded chicken thighs tossed with a dressing of tahini and miso, served over Romaine leaves and sliced cucumber, sprinkled with chopped scallion.
Friday it drops back into the upper sixties and gets more October like, thank god. Might do chicken cutlets Francese. Or just order in a burrito.
At the newly-opened place just down the street: a delicious caprese bruchetta appetizer followed by tasty grilled swordfish with perfectly roasted veggies. Yum!
Aspara nikumaki, the dressing/dipping sauce, and sticky rice.
Leftover fried chicken, Mac & cheese and beers to was down tonight’s Yankee victory
Should we have a Fall 2018 thread by now?
Tonight: tossed salad, mac and cheese with bacon, mushroom risotto and espresso creme brulee.