Restauranting tonight, specifically seeking out a nouveau cuisine place that tells me they have a corned beef hash entree made with house-made corned beef, heirloom potatoes, etc. The owner texted me with pics, knowing he’d lure me in.
But today I cooked a 3 1/2 pound boneless turkey breast roast from our local turkey farm. It came wrapped in twine, a truly beautiful product. I cooked it souse vide at 145 F for six hours, allowed it to cool, then carved it to create a thanksgiving leftover look. We’ll use it for lunches and maybe turkey divan dinner tomorrow (?). I love leftover turkey.
I made a slow cooker chicken ragu from a recipe in the NYT - had some of that with bucatini. I also added a splash of heavy cream to the pot to add a little richness to the mix - it was really good. Served with cucumber salad and some nice Italian bread from Wegman’s.
We had homemade burgers tonight, dressed with just mustard, cheese and caramelized onions.
The wife decided to make dolmathes and tzatziki. They were quite good and we have a ton of them left.
Daughters made me Mother’s Day dinner of sirloin and sautéed sliced baby portabella mushrooms with garlic butter, a nice cabernet, and lemon meringue tart with chocolates for dessert. And no masks! They were finally able to get their vaccinations.
Read this post right after reading a text from a friend whose 6 & 8 year old daughters made her toast and coffee and brought her breakfast in bed for Mother’s Day. I had a mental image of the @needscoffee gradeshoolers struggling with a corkscrew, working the stove and broiler, and getting the meringue just so.
My gf made stuffed peppers and mashed potatoes last night. She made the meal as an answer to the same exact meal I made a couple of weeks ago. She was not happy. The meat/rice/breadcrumb stuffing compared favorably with mine and the sauce was sauce.
Her green peppers were just a bit underdone, a bit al dente. I parboiled my peppers, she did not. Only difference.
Grilled up cow yesterday.
Today was pasta with a chorizo ,sauted onion, olives and halved cherry tomato ‘sauce’.
My folks visited over the weekend and I made musakhan on sunday. Having leftovers of that tonight. Add lemon juice if you make it, and maybe a bit less water.
My friend Billu suggested I try a recipe requiring powdered sumac. He gave me a few tablespoons in a small ziplock bag. Lucky nobody witnessing the transaction called the cops (this all took place at his food truck).
Tonight is quesadilla night. Refried beans, cheese, picklled jalapenos, and salsa. I still have some Modelo Especial in the fridge so that’s the beverage of choice for me.
Pork chops and apple sauce.
Lazy man’s applesauce: peel and core apples. Chop up. Put in slow cooker on low when you go to bed. In the morning transfer applesauce to refrigerator.
Baked perch (very stinky - don’t think we’ll be having it again), brown rice, baby carrots and red pepper with blue cheese dressing for dipping, and a glass of ice water.
Thread win! 
What did ya dip them in? I’m partial to yellow mustard myself but I’ve also had them with maple syrup and bacon dipping sauce.
We dipped them in jalapeno mustard, which I highly recommend for corn dogs. I may need to find some maple syrup and bacon dipping sauce to try that out.
Tonight, it was dressed up Kraft dinners. Make Kraft dinners by the normal method, then throw a few handfuls of shredded cheddar/monterrey jack in. Top with a little black pepper, and if you’re me, throw some chopped fresh jalapenos in.
Thai green chili chicken bao.
Attempted to make them myself a few weeks ago. Utter disaster. Dough and I do not get along. Instead, there’s a booth at the St Paul farmer’s market that sells them ready to steam.
easier to make. Take some maple syrup , crumble some bacon in, and add a dash of heat of your choice. I went with chipotle powder.
@MissTake Still enjoying the hot sauces, and bao buns and bahn mi are my downfall.
BALLS OF MEAT!!!
Picked up dinner from The Emporio Food Truck.
Pretty cool concept. Foodie level meatballs and sauces served sandwich style, over fries, or in a bucket.
I do this too. The aroma is divine in the morning - makes me want to eat the applesauce right then, still warm.