I smoked some salmon recently because I’ve been on a bagel-making kick, and there’s nothing nicer that those two items in combination with some cream cheese for breakfast. Your dinner treatment sounds like a quick, easy way to feature the salmon in a different incarnation – I’m going to try it soon!
Last night I grilled a steak to celebrate my successful Weber charcoal grill repair. Roasted potatoes with garlic and rosemary and barely steamed asparagus to accompany. I’m into simple, quick and delicious lately.
It’s filled onigiri time again, since the weather has turned warmer. I just finished getting the 6-7oz of tuna seared to a near-perfect medium side of medium rare, and it’s marinating in soy, sesame oil, ginger, green onion mix (with just a touch of citrus and sugar to round out the flavor).
I’m making the short-grain sushi rice right now, so I can cool it and add the vinegar-sugar-salt once it’s dried, and then some furikake. I probably won’t make it for another couple of hours (got to let it all meld) but I’m looking forward to it. Especially since I’m not sure I’ll get to do much if any cooking Mon-Tues, since we’re putting new flooring in the kitchen and the rest of that level of the house over those days.
Got a good deal on some 15-20 count shrimp this evening, did a garlic shrimp with tarragon in a white wine and cream sauce, served over linguine. Really hit the spot, and mama loved it.
Late dinner of comfort food tonight. A small freshly store-made steak & mushroom pot pie from the oven, and with hopefully well-synchronized timing, fries from the air fryer.
I really like America’s Test Kitchen’s recipe for Maple-Glazed Pork Tenderloin. I don’t use the brandy or cinnamon, or worry about which grade of maple syrup.
Yesterday was Indian buffet. I had a bit each of vegetable mango wala, lamb chops mango wala, pappadums, benjoin bhartha (eggplant), an okra dish, saag wala, and various chutneys.
I just picked up one of my beloved roast beef subs, and I happen to have some of the previously mentioned sauteed onion and mushrooms left over. So dinner tonight will be the roast beef sub with said ingredients added, nuked in the microwave, slathered with Dijon mustard, and served with Khai Soi – a Thai egg noodle soup in a curry broth. The only thing missing is playoff hockey – the finals don’t start until tomorrow.
Dinner tonight was a Buffalo chicken bowl, which reaffirmed my belief that the place that makes these bowls does Mexican exceptionally well, or maybe I just like Mexican flavours. So far, the Mexican beef bowl, chicken fajita bowl, and the Buffalo chicken bowl have all been excellent.
The Buffalo chicken bowl was comprised of a generous amount of spicy chicken breast, two kinds of cheese, red onion, green onion, and cherry tomato on a bed of spicy Mexican rice with black beans. Very yummy!
There’s a couple of chicken thighs on a bed of onions (I am apparently out of potatoes) in the oven, and I just had a slice of garlic toast while I waited.
Last night was 8 oz of my ground pork/beef blend, browned then crumbled in a skillet, with the fat used to cook 3 large jalapenos, 1/4 onion, and 4 cloves of garlic. The dish was seasoned with smoked salt, green chile powder, onion powder, red pepper flake, and a dash of cumin. Served with a head of romaine that I cut the ends off off and used about 2/3 of the leaves as lettuce cups (the rest will be sliced thin for a stir fry later).
Tasty, and I felt virtuous for not serving it with tortillas which would have been my first choice. But trying to cut carbs and add fiber for the sake of my general health.
I conformed with Chicken Thigh Wednesdays last night and made skin-on, bone-in thighs painted with a paste made with olive oil, smoked paprika, garlic powder, onion powder, ground red pepper, black pepper and salt. Roasted 'em at a high temperature until the skin was crispy. They take about 38 minutes in my oven.
Paired those with a simple salad of butter lettuce, chopped green onions, grape tomatoes, bleu cheese crumbles and a couple of croutons as my nod to carbs. A bit of Ranch dressing on top.
I baked bread this morning, so I will enjoy a slice of toast with breakfast. There was a good recipe in the NYT for a veggie-heavy frittata a few days ago. I used to make them all the time, then fell out of the habit until I saw their recipe. This incarnation includes sliced potatoes, chopped onions, mushrooms, asparagus and a buttload of fresh basil. Then eggs and cheese are added and finish so beautifully under the broiler. I made it yesterday, so will have another quarter this morning. Couple of clementines will round things out nicely!
I boiled some cubed potatoes with green beans and let them cool. Then chopped some green and red onion, some red pepper, grape tomatoes and Italian parsley and added them to the potatoes and green beans. Put it all in the fridge to chill. Then I grilled a marinated flank steak, sliced off a few strips. Tossed the potato mixture with a balsamic, olive oil, garlic and Dijon mustard dressing and spilled the lot over a bed of torn butter lettuce and put the sliced steak on top.
With a nice glass of red wine, I’m livin’ large! (And cool!)
Soften finely chopped celery and onions in butter, then add flour and two teaspoons of English mustard. Add milk to make a white sauce before adding a fish pie mixture from the supermarket.
Meanwhile, the rice is cooking, and near the end, add a handful of frozen peas. Serve the “surprise” over the cooked rice and eat.
