Well the lasagna was not bad. Not as good as with real noodles but satisfied whatever the craving was. Pretty tasty. Image Unavailable, Please Login
Yesterday was Mexican again. Beef burrito this time. Today was the drive home so we of course stopped at Chick-Fil-A for a spicy deluxe and fries.
Been awhile since I cooked anything, 2” thick chops (and some peas so I’d feel better about myself): Image Unavailable, Please Login Image Unavailable, Please Login
yeah, same. We make a pea/mint/lemon risotto (I've posted variants of it many times here over the year) that is simply awesome. Have that a few times each year - topped with seared scallops or shrimp.
probably posted it somewhere along the line, but happy to share again...let us know how it turns out! It sounds like a lot, and it was at first, but eventually we got this down to be fairly quick. You can do the prep in advance (the prep is the most work in the entire process). And you should cook the scallops (or shrimp) at the same time as the risotto is finishing up. When we have company we do it like this; prep before they arrive, plant the guests at the kitchen island with cocktails while my wife does the rice steps 11-16, I cook the seafood towards the end of her cooking the rice, then I take over and finish all the flavor elements into the rice in steps 17-18. The first pic is from the most recent time a couple of weeks ago. We changed it up and chopped the shrimp into chunks and folded them into the risotto (vs. laying them on top) and added asparagus because it looked good at the market (we just sautéed it in butter and lemon zest and then chopped some up and folded into the risotto). Second pic is with bay scallops (all they had at the local store - its far better with giant diver scallop). _____________________________ Risotto with peas, mint and lemon and seafood Yield: 2 to 3 servings (scale up or down as needed) Ingredients 2.5 tablespoons extra-virgin olive oil, plus more for drizzling 1/8 cup finely chopped shallots 1 cups Arborio rice 1/4 cup dry white wine Kosher salt and freshly ground black pepper 1/8 cup finely chopped fresh mint 4 cups chicken stock, heated 1/2 cup fresh peas, cooked (or frozen peas, rinse under cool water to thaw) 1/8 cup plus 1/2 tablespoon butter, room temperature 1/4 cup grated Parmesan 1/2 pound diver scallops 1 Lemon zest 1 Lemon juice Directions Prep: 1. Put butter to room temp 2. Heat chicken stock 3. Chop Shallots 4. Chop mint 5. Zest and juice lemon 6. Grate cheese 7. Measure all ingredients 8. Wash and dry scallops 9. Blanch the peas in boiling water for 2 minutes. 10. In a blender, combine half of the mint, half of the peas, half of the lemon juice and zest, salt, pepper and a bit of hot stock. Blend until as smooth as possible before pouring out on to a large flat plate. Place into the refrigerator and cool to retain bright green color. Risotto: 11. Place a large, deep skillet over medium heat and pour in 1.5 tablespoons olive oil. Add shallots and cook, stirring, for 5 minutes, until soft. 12. Stir in rice and half of the chopped mint making sure to coat all the rice grains with the oil. 13. Add wine and cook until most of the liquid (as well as the alcohol) has evaporated. 14. Season with a little salt and pepper. 15. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. 16. Keep adding stock a cup at a time and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) 17. Gently fold in the sauce, the other half of the peas and 1/8 cup butter. 18. Stir in the parmesan cheese and half of the lemon juice and zest, and taste for seasoning (add salt and pepper as needed). Add more butter, lemon juice, salt, pepper, as needed to make it tasty. Scallops: 19. Remove from heat and cover while you sear the scallops. 20. Set a saute pan over medium heat and add 1 tablespoons olive oil and 1/2 tablespoon butter. 21. Pat the scallops with paper towels to make sure they are very dry. 22. Season on both sides with salt and pepper and lemon zest. 23. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 2 minutes per side. Deglaze with a touch of lemon juice at the end. Plating: 24. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. 25. Garnish with remaining mint and a drizzle of olive oil and more cheese. Image Unavailable, Please Login Image Unavailable, Please Login
Breaded chicken breast with fettuccine in a garlic butter cream sauce Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Finally back home in Texas after our road trip out west! Some food highlights. Image Unavailable, Please Login King crab, crab bisque and crab cakes at Tracy's in Juneau, Alaska. Yummy! Image Unavailable, Please Login Birria tacos at some place in Utah. Meh. The red dipping sauce was, however, super hot. Image Unavailable, Please Login Surf and turf in Durango, Colorado. I seem to spend an inordinate amount of time grousing about steaks at restaurants. [emoji6] But this filet was excellent. Done to perfection, good flavor, not overly complicated. Image Unavailable, Please Login Now that we're home, caloric penance! Nice fresh salad thanks to our neighbor, who's garden is going gang busters. T
Separate post for a culinary highlight. We passed through Reno on our way home, so thanks to recommendations here, we stopped off at Bertha Miranda's in Reno before tackling The Loneliest Highway, US 50. Top notch Mexican. I got the carnitas. Image Unavailable, Please Login Didn't realize restaurant was so close to the National Automobile Museum, which we visited years back. T
The wife has been in Europe for a few weeks, so I haven’t been eating dinner. But did have some friends over for pizza night… Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
and it was pretty darn spicy (I added a small amount of red pepper flake)...it was so "hot" that it burned
100 day dry aged rib eye and 30 day dry aged filet from Edwards aged meats with some left over pasta. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
File this away under lunch that became dinner. Was exercising the 911. Perfect weather. Warm enough for great grip on the tires, but not yet beastly hot *. Ran past a lunch wagon up where I drive. Never been. I was hungry, so why not. Image Unavailable, Please Login Image Unavailable, Please Login Real deal grub. Nachos with chili. Three tacos. No idea what the filling is. They didn't say, I didn't ask. Perfect heat level. Enough to get my nose running. Not enough to melt my taste buds. All for $12.50! T *By Texas standards. Mid 90s F today.
very nice guards red 997.2. I had a 7.2 gt3 in red as well as a few other red 911s. Looks like some good tacos too
