Salmon is the one fish in that tier that I also eat more frequently than others, but I still am trying to eat less of it for sustainability reasons, even though it has been a well managed fishery so far.
Red pepper-braised lamb shanks with preserved lemon salsa
My son knocked over a few lambs late last year and I defrosted some shanks this week, despite it being mid summer. I felt like doing something different with them having in the past defaulted to Jamie Oliver’s excellent spiced lamb shank recipe.
I have been on a bit of an Yotam Ottelenghi tear lately and found this recipe. Well it was so good, I have cooked it again tonight. Just subbed the shanks for the lamb neck and three different colours of capsicum (bell peppers) for the romano and carli peppers. Loved the concept of the roasted pepper based paste, instead of the commonly seen tomato based.
It’s a perfect one pot meal. Cooked it for about 6 hrs at 150C until the lamb was falling off the bone.
Highly recommended.
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a starter of poached roasted red peppers with whipped goat cheese, marcona almonds and crispy prosciutto recipe for the peppers
paella with chicken and shrimp.
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beautiful! all you needed was some atmospheric posters
Looks delicious, Paul, but are those peas in your lasagna?
Please let the answer be capers.
As we are now into carnival season Galette des Roi. In the two shot, on the left raspberry almond filling on the right orange almond. Folks at work wiped out pretty quick.
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We haven’t seen you post in a long time, you’ve been missed.
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farther down. We are at the top.
Grilled a couple of large tomahawk steaks last night - 1 US beef (a gift from a friend); the other an MS6 Australian “Wagyu” that I bought. Both were nice in their own ways; but it was very easy telling them apart by taste & texture. I asked the wife & kids which one they preferred (they didn’t know what was what or which was which). All but my youngest preferred the Australian “wagyu”.
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Coming up to Mardi Gras in my former city New Orleans, and it always makes me a bit homesick. Had some friends coming over for dinner tonight and thought about doing some things that reminded me of my time there.
Amouse bouche. I got the idea for this from Food & Wine - caviar on waffle strips. But I thought to myself, how can I make this more “New Orleans”? All of the following on waffles, from left to right.
*Caviar, creme fraiche and chive (straight from the Food & Wine recipe
*Crab salad - crab tossed in homemade mayo that I amped up (egg, olive oil, a lovely truffle mustard, lemon juice, minced garlic, green Tobasco) and topped with diced jalapeño.
*Homemade chicken pate and maple
syrup - a take on “chicken and waffles”.
*Chilled tomato salad with Kalamata olive tapenade. Based on a dish from restaurant August. I get these incredible cherry tomatoes at my farmer’s market grown in a greenhouse in the Isle of Wight- only winter tomatoes that to it for me. Bursting with bright tomato flavour, acidity and surprising sweetness. I just had to do something with these and this was the answer - taste of summer in January!
*Duck gumbo two ways - smoked legs and seared breasts. Lightly smoked the legs on apple wood for about 3 hours till they were about 160f. Then put them in for a quick raise with white wine and chicken stock to finish them off. Seared the breasts.
Gumbo recipe was from Donald Link’s “Real
Cajun” cookbook. A labor of love as it takes about an hour to make the roux, and another hour of skimming and draining the oil. Served with a bit of white rice.
It was all well-received, but frustrating for me as I’m coming off a respiratory infection and have very little sense of taste and smell right now, Credit to my lovely wife who knows what I’m looking for and gave me great feedback on when I needed to adjust the seasoning.
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Sole meuniere made from a whole fantail sole, Flash fried the capers in the heaps of brown butter that was poured on top, w/ meyer lemon zest and parsley. No sides, apps etc. Went really well with a richer SB that has some new and neutral oak. So good.
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I should have gone to @Alex_N ’s place instead of spending the day running the smoker. Ended up being myself and two 11 year old boys eating wagyu beef bacon-wrapped jalapeño poppers, smoked pork chops (Al pastor rub from Spiva Cooking), spatchcocked chicken and Morgan Ranch plate ribs. We have a lot of leftovers. And indigestion.
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Grilled up a mess of stuff tonight.
Flannery Dry Aged Hangers
Flannery Tomahawks
Morgan Ranch Korean Short Ribs
Dozen Boneless Skinless Chicken Thighs
@Andrew_Kotowski Mac’n’Cheese with @Carrie_Morgan Wagyu Forest Bacon. She was right, it’s 
All on one Weber kettle
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Good lookin’ bird there.
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Stuffed cabbage rolls are a top 5 favorite for me.