wow!! I love chinese stuffed eggplant but can be a little greasy if they don't do it right. How cook the eggplant?
Fried chicken and macaroni salad. I like my bacon rare. So bacon-wrapped filet is an excellent easy combo for me to cook.
I rarely wish I lived on the East Coast (or anywhere really) rather than in the Rockies...but I do miss going to the Lobster Pound / Seafood Shack. That looks yummy! Although our New England-transplanted local diner owner does offer a lobster roll every now and again... Image Unavailable, Please Login
Catching up. Admittedly, a couple of these were late lunches, but we are only eating one meal a day lately... This one is at a little lake in the back-country where we went for my wife's birthday picnic with the pup. (its only a short walk from the dirt road, so we carried a table and chairs) Picked up some cheeses, salami and salads at Whole Foods up in Jackson (I know, roughing it). Image Unavailable, Please Login Image Unavailable, Please Login
Speaking of our local diner, the owner/chef was previously the chef at the Amangani Resort up in Jackson and thus he adds something like this to the regular menu of diner food every once in a while. Mediterranean spiced lamb lollipops with spicy aioli and pearl cous cous. (we are so lucky to him here in our valley to provide a little upscale variety to the otherwise ubiquitous burgers and mexican food available here) Image Unavailable, Please Login
Facebook served up a Nico Stellino "advertisement/post" for a melted zucchini pasta dish. I found a similar recipe via google and gave it a try. It was very good, I recommend trying it. Ingredients are simply grated zucchini, garlic, onion and chopped mint. We topped with some fresh basil and parmesan cheese. You braise the grated veggies for an hour or so in evoo until they soften into a near goo-like consistency. Add a bit of the pasta water and then toss the pasta in it. Image Unavailable, Please Login
Its fun having a new-to-America wife. She sees something new to her and immediately wants to try it. Somewhere she saw Huevos Rancheros and thus we had to give it a go at home... I decided to up the level a bit by first making a Mexican chorizo (the liquidy/pasty type) sautéed with diced potatoes and onion. I then added that mixture to my first-ever homemade refried beans. Layered that onto a couple of fried tortillas, topped with fried eggs, and poured a (sorry) canned enchilada sauce combined with (again sorry) canned salsa. Sprinkled some cotija cheese and cilantro on top and...super freakin' yummy! (especially since I was too lazy to make homemade ranchero sauce) Image Unavailable, Please Login
Okay, last catch-up. With the leftover chorizo/potato/onion/beans, I made enchiladas. Also freakin' yummy the next night. Image Unavailable, Please Login
We've been cooking up a storm, but haven't had time to post. Pasta fest ... Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Firstly find fresh tender eggplant this way they have very little seeds. They should be shiny with a green top. Cut them into thin slices and pat dry then lightly flour them.. Fry them in very hot oil and drain on absorbent paper. Season with salt. Cheers.
Fried veal and pork schnitzel with oven baked whole baby cauliflower and a tomato salad. Image Unavailable, Please Login
My son found Peter Luger bacon in the grocery store, had to try it. We've had their bacon in the restaurant and this seems pretty much identical. 425 degrees on parchment for 20 minutes. Friggin' amazing -- very smoky and incredibly tender, yet crispy. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Pesto leg of lamb rotisserie with grilled shishito peppers and zucchini. Peppers and zucchini out of the garden. Also had tomato salad with buratta but didn't take any pics of that, I was hungry and it was appetizer. Tomatoes and basil out of the garden too. Lamb was probably more well done than it should have been but was still very tasty. Image Unavailable, Please Login
ShopRite has it, believe it or not. Our local ShopRite has gone a bit more upscale in the past couple years.
Homemade spaghetti and meatballs. I cheated on the meatballs and bought them at Thrifty Foods deli. Thrifty Foods is owned by Sobey's who also own Safeway in Canada. Thrifty is their higher-end grocery store.
Oh dear. My wife would pitch a fit with flabby bacon! [emoji2] Image Unavailable, Please Login Pepper update! The above pic is not mine! [emoji2] But, if you're looking for a chili pepper with reasonably consistent heat levels, good taste and seemingly can grow in a blast oven, criolla sella is my nomination. It's jalapeño to serrano heat. Just about every pepper is holding on for dear life waiting for the heat wave to break, but our aji types are doing well. The Portuguese hot pepper claims to like full sun, but apparently not full Texas summer sun. [emoji91][emoji91][emoji91] Image Unavailable, Please Login Steak indoors and on the electric grill. Ribeye and T-bone. Ribeye came out better die to better contact with the grill. Just used this French salt to season. It's the bomb! Image Unavailable, Please Login T
Gorgeous setting. Reminds me of the picnics my wife and I used to go on when we were on our honeymoon in France. Alas, it's not picnic season in Texas! T
Leg of lamb on the rotisserie is top shelf. I like to slice off crispy bits as they become done, kind of like they do at a churrascaria. Image Unavailable, Please Login OK, time to break up the meat fest. From a few nights ago. Teriyaki tofu. Marinate tofu in teriyaki and garlic. Sear. Toward end add some of the marinade and cook through. Tolerable for vegetarian! [emoji6] Leftover imitation turkey roll in the back. Meh. T
Apple Pie -- 5 Granny Smith, 3 Honeycrisp Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
The crusty outside was the best part of course. It came tied up in a netting, shoulda pulled that off and tied it with just twine. Pulling the netting off pulled a lot of the crust off. But it was still very tasty.
