Matzah ball soup and pork tenderloin with asparagus and some kind of bulgury, almost tabouleh, but not quite tabouleh, kind of thing.
Chili Verde. Had some leftover pork chops in the freezer, and some Hatch peppers that I roasted and froze last summer. I’d forgotten just how hot those suckers were, so even the amount I used was nearly too hot, let alone the 12-15 the recipe called for :eek:. I added anaheims as well. I’d never made this dish before, so it was an experiment. I’d like to find a really good recipe, if anybody has one.
I have one that’s as good as any chile verde you’d find in a fine Mexican restaurant in Southwestern US. If you think it will suit, I’m happy to PM it to you.
They do come in various heat levels. Some cultivars are very mild; others, like the Sandia and the Lumbre, pack a good punch. Big Jims are usually the middle-of-the-road ones (although various versions of it are hotter than others.) That said, usually when I buy them during Hatch chile season out here in Chicago, they are only categorized by heat level (when they are distinguished) without reference to cultivar. Where I buy them, they typically have “mild” and “hot” and sometimes “extra hot.”
Tuna melties and Spring greens salad.
I made the French onion panade. It was…interesting. The recipe didn’t tell me it would puff up huge like a soufflé.
While it was certainly tasty, it was NOT as good as a brimming bowl of good hot onion soup crusted with toasted bread and Gruyere.
I will taste the leftovers (two pint containers) tomorrow and report how it ages.
We haven’t done our pork belly experiment yet, I guess it will have to wait for the weekend.
Last night it was chile rellenos. Actually, it’s more of a chile rellenos casserole thing, but it’s pretty darn good.
Yes, please!
Just a turkey meatloaf for dinner today, but for my lunch, I’m making myself some mouth-searing-and-numbing Sichuan boiled beef. Don’t let the tame name fool you if you’d never had it before. Also spent part of the morning making Sichuan chili oil as I’ve been meaning to do for a few months now, as my old supply has long since run dry.
Thanks, All the talk of Chiles reminded me it’s time to start some seeds for transplanting outside in spring.
Hehe. Standard fare at every Passover Seder. 
Matzo.
Actually, matzah isn’t wrong. When you transliterate, liberties may be taken.
The vowel under the צ does yield an “ah” sound.
Hah! I didn’t even notice the cultural/culinary clash there. I’m just a gentile boy who loves his matzah/matzo balls!
Chicken tenders with sweet and sour sauce, roasted cauliflower and buttered noodles.
Chicken thighs sauteed with garlic, capers, anchovy. Finished with a lot of lemon juice. Braised broccoli rabe with olive oil, salt, and more lemon juice. Some of the onion panade warmed up on the side, which was delicious for mopping up the chicken sauce.
Tonight we’re just ordering pizza.
Reported.
Aspara nikumaki, sticky rice, Spring greens, and a dipping sauce/salad dressing.
I’m cheating and just using teriyaki instead of mixing up the marinade. And I sear the rolls darker than what’s in the photo. I’ve already assembled the rolls and made the sauce. I’ll cook them in a few (Mrs. L.A. just got home).
Tonight, I made this easy Instant Pot butter chicken. Surprisingly great for such little effort.