Thanks for taking the time and trouble to post this.
Sounds delicious; while I have marinated meats overnight, I have never thought to do so for a fortnight.
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What is/was for dinner?
- Thread starter Gutwrench
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Thanks for taking the time and trouble to post this.
Sounds delicious; while I have marinated meats overnight, I have never thought to do so for a fortnight.
Dinner shall be straightforward (but tasty).
Sautéed bacon rashers - from an artisan butcher, organic free range sautéed eggs, and sautéed organic cherry tomatoes.
Sautéed bacon rashers - from an artisan butcher, organic free range sautéed eggs, and sautéed organic cherry tomatoes.
Just a heads up, pink cure is the only way this works for two weeks. On the other hand, given the right temps a pure salt cure would probably work but the meat would be grey the whole way through and less appealing.
Then again back in the day barreled and salted meat was kept for months and months, mmmm.
Might I ask what exactly is "pink cure"?
I noticed it mentioned (among many other ingredients - all of which I recognised) in your earlier post, but hoped that the meaning might become clearer with context, as I had never heard of it.
Marinated and then grilled cat fish, a mixture of wild and brown rice, and an undetermined vegetable. 
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Pasta with homemade Gorgonzola sauce (two types of Gorgonzola cheese melted, into which a little double cream and a spoonful of the water in which the pasta was cooked, has been added), and spinach steamed in butter.
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Avocado tacos for lunch! Instacart guy the other day texted "oops no zucchini... how about avocados?"
Brilliant. And just a teenager.
Brilliant. And just a teenager.
I mashed up a medium sized avocado, knifed up a few rings' worth of a big red onion into little pieces to put with it, then added maybe a teaspoon splash of red wine vinegar and a little salt... toasted the taco shells in the microwave for a minute , spooned in the avocado mixture, sliced and divided a nice fat black deli olive between the two shells for a topping.
All I could do not to go back for another round. In fact the idea still lingers. But I'm winning. I'm back in the studio, as far as I can get from the kitchen.
Keep wondering what a little plain Greek yogurt would be like on that before the olives. I'm incorrigible.
New potatoes, salad and half a chicken breast was tonight’s offering. Not great to be honest. But it seems rationing has started!
We have been growing pigeon peas. The plant is still small but this is our first harvest. We made them Jamaican style with coconut milk, vs the Puerto Rican style with sazon' I grew up on.
Pretty tasty. They love growing here, and our friend who we got the plant from has a giant bush. So this will soon be a staple.
Also while cleaning out the closet to store all my lockdown provisions I found a package of mole from my trip to Oaxaca. Still good so did organic chicken drumsticks, baked then broiled crispy and dunked in the mole.
The Oaxaca stuff is so tasty, lighter on the chocolate, with lots of cinnamon, and smoked chillies flavors.
Pretty tasty. They love growing here, and our friend who we got the plant from has a giant bush. So this will soon be a staple.
Also while cleaning out the closet to store all my lockdown provisions I found a package of mole from my trip to Oaxaca. Still good so did organic chicken drumsticks, baked then broiled crispy and dunked in the mole.
The Oaxaca stuff is so tasty, lighter on the chocolate, with lots of cinnamon, and smoked chillies flavors.
Greek yogurt is something we have used quite often on tacos and the like. A good one (like Fage) tastes a lot like sour cream. Quite tasty!
Next time you mash up some avacado try making Boris Karloff's quac. Smoooth! And tasty!
Boris Karloff’s Guacamole – A Vintage Recipe Test - Mid-Century Menu
Happy early Cinco de Mayo! This year, I am happy to bring you guacamole. And not any old guacamole, either. This week we are making Boris Karloff’s Guacamole!!! Aaaaaaaand….it’s also the same color as the Grinch! Okay, I’ll stop. So, if you follow my Instagram, I mentioned a few weeks ago that I...
www.midcenturymenu.com
Jerk chicken drumsticks, from the food and wine cookbook recipe, that incorporates some more Asian spices.
Broccoli slaw in a veganaise, and vinegar dressing with sunflower seeds, dried cranberries, and thick center cut bacon.
Kings Hawaiian rolls toasted with some good butter.
Broccoli slaw in a veganaise, and vinegar dressing with sunflower seeds, dried cranberries, and thick center cut bacon.
Kings Hawaiian rolls toasted with some good butter.
Roasted diced sweet potato with a head of new season's garlic; lamb's lettuce with a homemade dressing (olive oil, balsamic and blackberry balsamic vinegar, sea salt, black pepper, French mustard, a little organic brown sugar, and a few mashed cloves of new season's garlic) and two sautéed lamb chops - everything bought in the farmers' market yesterday.
Teriyaki stir fry - sliced cabbage, julienned carrots, coarsely chopped onion, minced garlic, dominoes of tofu, a dash of red pepper flake before serving over brown rice.
This is definitely one of those dishes where before I start cutting, I put on a level 5 cut-resistant glove.
This is definitely one of those dishes where before I start cutting, I put on a level 5 cut-resistant glove.
Well there's dinner and then there's the personal shopper for dinner...
3 2 1 smoked ribs
3 hours smoking in mesquite at 225.
2 hours in foil with butter, and apple cider
1 hour basted every 20 minutes in homemade BBQ sauce.
Kraft Mac and cheese
3 hours smoking in mesquite at 225.
2 hours in foil with butter, and apple cider
1 hour basted every 20 minutes in homemade BBQ sauce.
Kraft Mac and cheese
Kraft Delux Mac & Cheese is so much more photogenic.
The ribs look pretty amazing, I usually follow a similar technique for my ribs and they always turn out great.What is it? I have some garlic planted that made it over the winter and is now growingish. This is what you can divide now and in the fall have 10 fold garlic. Must have been an excess in your area if I understand things correctly.
No, it is simply a head of garlic, but what is called "wet" garlic, that is, garlic that has grown this season.
This garlic can be eaten raw (softened in olive oil) and the stems often come with the heads of garlic when they are sold at this time of year.
Moreover, garlic leaves are also in season just now, and, this early in the season, they are not too strong, and can be served with lettuce, and/or rocket, and/or lamb's lettuce in a spring salad.
Or, you can also steam them, as you would spinach, or chard.