Been craving it for months so we picked up Long John Silvers tonight. DELICIOUS!
As an alternative to going and getting fried chicken from some chicken place, my dear sweetie suggested we go with the laziest version of chicken and waffles tonight - grab some deli chicken tenders from Central Market and some of their frozen waffles. That woman is a genius, it was delicious. I ate more than I am proud to admit.
For tomorrow and the next few days of meals, we’re going to make Samin Nosrat’s pork braised with chiles recipe and happily eat tacos for a while.
It’ll be classics night here tonight: New York strip, baked russet potato, spinach souffle and cucumber salad.
Patty melt and some steamed broccoli.
Beef & barley soup with homemade biscuits and honey.
Been home improving all day so first order of business is a St Arnold’s H Town Pils whilst grilling ups stack of chicken breasts. We will have some sliced up in fajitas with the usual trimmings. The rest will be for the week for lunch or emergency food for one of the sons ( emergency feeding needed every other hour it seems like)
No doubt some vino blanco to accompany.
Same thread has inspired me to finally use the dried chiles I bought months ago to make enchilada sauce and then make chicken enchiladas. Got some cooking to do today.
They freeze very well. My uncle makes cabbage rolls and puts them in the freezer for eating some weeks/months later.
Last night was spent at a brewery that hosted a Korean street food truck. We had kimbap, chibap, and dumplings. In English that would be a veggie sushi roll (maki), fried chicken in a spicy sauce sorta like general tsos, and dumplings.
Great beer to drink, and for dessert we had Pączkis from Giant Eagle
Chicken in mole sauce.
I liked the keftedes we had at the Greek restaurant last week, so I decided to make the Lebanese version of kafta. The cloves, allspice, coriander, and cumin I have aren’t ground, so I put them into the coffee grinder-cum spice grinder and added ground cinnamon, ground nutmeg, and black pepper from the pepper mill to make ‘7 spice’. Per the recipe I found, I used two teaspoons of 7 spice, ½ teaspoon each of cumin, cinnamon, coriander, and salt, ¼ teaspoon of black pepper, an ⅛ teaspoon of cayenne; plus about half of an onion and a bit over a pound of ground beef.
I think I’ll get some cucmber, tomatoes, and feta for a salad.
Tonight’s dinner is brought to you by carb cravings, combined with some yearning for some East European food and a desire to use up part of an open package of bacon (which we don’t have in the house very often). Tom Scud has been doing most of the execution so far: dice bacon and render off the fat, then set crispy bacon bits aside until the end; dice onions and slice bell peppers into long strips and sautee in the bacon fat; sautee mushrooms; add potato and cheese pierogies; sprinkle with the crispy bacon bits and some parsley. Mmmmmmm.
My dinner is of the “easy snacking” variety: cold smoked salmon with thinly sliced onion & capers, some (un-smoked) Gouda cheese, and a loaf of crusty sourdough bread with compound butter.
If I get really hungry, there’s reasonably fresh milk and a variety of cereal for Second Dinner.
BBQ chicken, with eggplant sliced and pan-seared in clarified garlic butter.
My gf turns 63 today. She requested rare filet mignon for her birthday dinner, so they’ll be going into the sous vide a little bit later.
Pancakes (the last one, as is customary in our family, with dark chocolate morsels) with butter and real Vermont maple syrup, bacon and a glass of OJ.
Something mushy, as I’m having a wisdom tooth pulled this afternoon.
Spicy Thai chicken, rice pilaf, clementines and a big fluffy biscuit.
Baked chicken with onions in lemon broth, couscous with teriyaki sauce, garlic toast and a glass of ice water. Later, some Vermont Country Store maple cookies with a glass of cold milk.
@Elendil_s_Heir - please describe “lemon broth”? It sounds intriguing.
I made my Beef Stroganoff, and my gf noted it was better than her stroganoff. She thought I used real sour cream, while she substituted yogurt. Nope, I used yogurt in place of sour cream. Turns out I use sherry (real sherry). She has a note in her recipe that sherry can be added. She crossed out the “can” and replaced it with “must”.