Healthy Choice™ Cafe Steamers Beef Merlot, chased with a dram of Redwood Empire “Pipe Dream” bourbon, the last of the bottle.
Last night we had small servings of leftover tortellini in red bell pepper cream sauce served as a side dish with BIG salads.
I chilled the salad plates and heated the tortellini bowls, which I truly feel makes a big difference. My gf hasn’t mentioned it yet.
Mu shu-ish chicken. Egg omelet cut into strips, stir fried garlic, cabbage, and carrot in a sauce of hoisin, oyster, mirin, ginger, and rice wine, and some chicken that’s been marinating in some stuff. I’m gonna cheat and use flour tortillas instead of making the pancakes. Haven’t decided if I’m making rice to go in there too.
I’m working up a meatloaf called Mongolian Meatloaf. It comes from a YouTube channel and the guy cheerfully admits it’s not at all Mongolian but the seasonings are. It’s the first time I’ve tried it so I’m looking forward to trying it. I’ll do some kind of veggie on the side.
With freezing weather setting in here tonight and for the next week, made up a huge pot of potato and leek chowder, with onion, carrots, celery, bacon, & ham. Top with shredded cheddar right before serving, nice baguette slices topped with Gruyere cheese & broiled, Full Tummy Syndrome will set in quickly.
Let us know how it comes out. Sounds good!
At a favorite brewery, the kitchen likes to offer specials that they think up. I usually choose a special. Last night it was “Piggy Grilled Cheese Sandwich”.
Ham, bacon, pulled pork, and cheddar grilled on very good thick sliced bread. It was excellent.
I went to a party last night that was catered by a place I knew to be very good. It did not disappoint.
Appetizers were mini spanakopita, tortilla chips topped with thin slices of tomato and seared tuna, mushroom caps with bacon and goat cheese.
Dinner was Greek salad, roasted lemon potatoes, roasted brussels sprouts, spinach and feta cheese shells in tomato sauce, chickpea ragout, coq au vin and Korean short ribs.
I tried every single one of these dishes and they were all good to excellent - my favorites were the short ribs and the chickpea ragout.
Dessert was raspberry cheesecake, mocha pudding, chocolate mousse, oatmeal raisin sandwich cookies and fresh fruit. I managed to limit myself to the fruit, a dollop of the chocolate mousse and half a piece of the raspberry cheesecake, which I split with my husband.
I regret nothing!
Ate out and had beef pot roast, mashed potatoes, seared corn & bacon bits, and a side of French fries fried in beef tallow. It was all excellent, but the corn was especially good. I have to call tomorrow and see what all was in it.
When I’m looking for new food ideas, I sometimes check caterers’ menus online. They always seem to have intriguing dishes, especially the appetizers.
Where the HELL did you get these? All my life I’ve heard people lamenting the end of McDonald’s “good fries” and would like to know just what I’m missing.
A local diner just happens to have it. The place dates back to 1930. August Wilson used to sit in the bar side of the place and write his plays there.
Bit of a drive for me, but I’m glad to know folks out there are still doin’ it.
Finally got my butt in gear enough to sautee some onions and sear up a bone-in pork chop after it had a moment to sit with brown sugar, seasoned salt, and flour rubbed onto it.
Just barely translucent in the center, just how I like it, with a nice, big fat cap all around.
Cuppa hot green jasmine tea as a change from my usual black Lipton, to accompany.
We finished off the last of the New Year Kraut. Its better everyday and was delicious last night!
Made what we call Italian Sauté. Onions, tomatoes, zucchini, eggplant, all sautéed for a while. Just before plating whatever small amounts of pasta are cooked, drained, then added.
Served with an Irish Vodka I received as a gift.
It was a chilly-ish weekend for Texas, so we made beef+vegetable soup on Saturday: stew meat, canned tomatoes, frozen peas, lima beans, corn, green beans, fresh celery, carrots, yellow potatoes…I think that’s everything that goes in it. We’ll probably finish off the last bowls of it tonight.
Costco has boneless leg of lambs , 5.50 / lb approx and yields plenty of lamb without too much connective tissue and fat after a little trimming.
So I have about 6lb of lamb chunks marinading in spice and yogurt and I’ll be making a Lamb Rogan josh later this afternoon so it can simmer for a good few hours until tonight.
Our daughter is back from collage for a week ( now a senior) and has requested it so all efforts will be made. Even in high school she was still very picky and eating anything that was mixed with something else or had flavor was off limits it seemed. Now she is fully into flavor, some heat and preparing food and all sorts , Anyway just sharing as there is always hope for those who seam lost to flavor.
Just have to remember not to overdo the cloves. Last time as it was simmering I tasted and had a panic as it lacked something, so I added a bunch of garam masala which tipped the cloves flavor over the top. Fortunately for the portions we froze and then reheated ( and there was a lot , 6lb of lamb makes an hella lotta curry) all improved in flavor and the clove was less overpowering. Any curry or chilli always seems improved by a freeze and reheat or a night in the fridge. I suspect the missing thing was more texture related as it hadn’t thickened up at that point .
Yep this week is a soup/stew/chilli/curry type of week weather wise in Texas, last night was potato and leak soup.
hopefully the tornado watch they just issued for Houston doesn’t actually cause anything, although the glee from the weather forecasters is palpable
I bought the same thing last week! I’d planned on roasting one portion of the two hunks and doing something or other with the other - I’ll look at Lamb Rogan josh.
First I have to recover from my first case of covid as of this morning…