yep!
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hah! I want a cookbook called Almost Vegan
Anyone remember The Moosewood Cookbook?
The joke was, the way to make the recipes delicious - just add bacon!
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The last two evenings:
Fried Waygu bologna from The Smoking Goose w/fat-soaked bread. @Corrie_Cook
Wild gulf shrimp, onions, tomatoes, and basil with toasted and torn English muffin. The onions, tomatoes, and basil are from our garden. Both dishes paired nicely with a 2022 @Erica_O_r_r Old Vines Chenin Blanc.
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I’m heading over for any leftovers 
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Last night (Friday in the Philippines), I made dinner’s seafood course (well, one of them anyway). Got 3kg of same day caught giant river prawns.
I brushed them lightly with melted garlic butter, lightly seasoned with sea salt & pepper, then grilled them lid-down at around 400F for 8 minutes.
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I LOVE gnocchi.
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Fennel, Pear, Apple Salad
Farro w/roasted leeks, chickpeas and currants (so good!)
Atlantic Beach Pie
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Yum! Love this idea – bread sopping up all that goodness from the pan. Delicious!
I’d love to get this recipe or one you would suggest
I made some Juntun Goukui pastries, a rolled and fried dough with a pork/scallion/ginger/five spice filling. Had with farro with fresh pickled cherry peppers.
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Sure, I used the video/recipe below for the main ingredients and process. I can’t believe I didn’t have white Alba truffles handy ( 
j/k) ), so some changes included: crisping up some sage & removing it before adding the pasta water to emulsify the brown butter, using duck confit made it pretty rich and also goes well with both the sage and brown butter. Two pieces were almost more than enough and I would have done one per plate if sides were served.
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Perfect thank you! I recently saw some guy make it in Northern Italy and it looked so simple yet something elegant about it I want to recreate it. I have quite a bit of duck confit to play around with.
Wow can you send me this recipe?
Which one?
Both of them
Zucchini Cake Napoleons
4+ zucchini shredded (4 cups)
½ cup shredded onion
1 tsp. kosher salt
1 egg
1 Tbsp. minced garlic
1 Tbsp. dried Italian seasoning
½ tsp. baking powder
1 pkg. sliced pancetta (3 oz.)
1 cup mozzarella cheese cracker crumbs, can use saltines or butter crackers but Cheezits seem to keep cakes firmer.
3 Tbsp. canola oil
8 oz. fresh mozzarella, sliced ¼-inch thick
1 large heirloom tomato, sliced
8-16 fresh basil leaves
Basil sprigs
Mix zucchini, onion and salt, let sit 30 min minimum, drain liquid, rinse and squeeze out as much liquid as possible
Cook pancetta until crispy, transfer to paper towel, reserve drippings in pan
Whisk together egg, minced garlic, Italian seasoning and baking powder, add zucchini, onion and crackers and mix together.
Depending on serving size and/or # of servings use either a 1/3 or 1/2 cup measuring cup and fill with zucchini mixture to form either 4 or 8 equal sized portions. In the pan you cooked the pancetta in heat canola oil med-high, add scoops of zucchini mixture and press into cakes with backside of measuring cup. Cook 4-6 minutes until browned, flip cakes and top with a slice of mozzarella, cook until browned and cheese softens. Remove to paper towel lined plate.
Assemble by Napoleons by layering a tomato slice, 2 basil leaves, a pancetta slice, and 2 more basil leaves on each of 4 cakes. Top each with a remaining cake and garnish with a basil sprig, serve immediately with lemon wedges.
Quesabirria Tacos
7-8 cups hot water
4 lbs chuck roast cut into 4 large chunks
2 lbs short ribs (bone in) or back ribs bone in
1 large white onion dry skins removed, cut in half crosswise
1 garlic bulb cut the narrow top off, no need to peel
1 carrot cut in half crosswise, then cut in half (4 large pieces of carrot)
5 bay leaves dried
8 dried guajillo chiles stems cut off and seeds removed, I used like 14 and it was almost too hot
3 tbsp chicken boullion/3tsp Better Than Boullion
1-2 tsp chili powder
1 tsp Mexican oregano
1 tsp ground cumin
1 tsp salt, adjust to taste
14-16 white corn tortillas
2-3 cups Mexican melting cheese
In a large pot add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with water. 8qt or bigger. Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil.
After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (will look like little bits of foam on the top)
Remove the peppers (should be softened) and place in a blender or food processor. Blend until smooth, add liquid from pot as needed to help get a smooth consistency. Strain the peppers if needed to remove bits of skin. Add the blended peppers into the broth and stir to combine. Add in the chili powder as desired to get a nice deep red color to the broth. Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).
Skim the grease from the top of the broth (SAVE THIS!) pour the grease into a small skillet or saucepan, this is used for making the tacos. Remove the meat from the broth and cut into large chunks for serving or shred for tacos. Remove any bones remove vegetables from broth.
Heat a large skillet/griddle over medium heat. Dip the corn tortilla into the reserved grease from the broth and place on heated griddle for 30 seconds, flip and top with the chopped meat and cheese. Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side. Plus you can spoon some additional grease onto the tortilla while it cooks if you need more coloring to the tortilla.
Cook until both sides are crisp. Remove from heat and allow to cool briefly before serving, will be very hot.
Top tacos with fresh cilantro and onion if desired.
Serve with a bowl of the broth topped with onions and cilantro on the side. Dip the tacos into the broth while eating. If too spicy use a salsa verde to help cool it down.
This makes a lot of meat, leftovers can be served in a bowl with broth like a stew with warm tortillas on the side.
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Time to make some caciatorre, using Batali’s old (and good) cookbook. His recent work sucks and is just coasting off his name.
Break down a whole chicken, marinate/season, and then brown
Deglaze with all the tomato, wine, stock and seasoning; then nestle the chicken pieces in the sauce
Bake covered for a half hour, and then remove the cover to finish/thicken. Makes a mess of the pan of course…
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