This is the way.
a quick easy pasta with shrimp. Sauté shallots, then garlic in olive oil, add some herbs and diced tomato with a fair amount of crushed red pepper. Mix with the pasta and then add shrimp sautéed in olive oil or butter.
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I do that when Iâm using smaller potato chunks but I was aiming for the crusty crispness on one side only. Kenji is almost always my starting point for new recipes. I did consider using the baking soda but ultimately decided against for this one.
What did you use for the seasoning on the catfish? It looks really good!!!
How did you cook it (pan fried, baked at what temp and how long)?
I preheat CI in the oven at 450 then stovetop at
high heat. this time a added a little butter to the pan under the fish.
the fish is washed and dried, seasoned with fresh lemon juice then brushed with melted butter and then apply the dry spice mix.
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Many thanks
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Bagel time, made a batch of plain and a celery version that came out great. Never had a celery bagel before but itâs now high up on my list of favorites.
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Roast chicken & carrots
baked potatoes
Haricots Vert with shallot ,garlic, thyme & butter
and a gift bottle from
the neighbor was a nice bonus
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So I dreamed this up in my head a couple of weeks ago. It didnât come out as perfectly as I planned, not enough acid to cut the richness, I like the steak done just a touch more. I reverse seared to 125 then finished on cast iron. It rested for too long while the risotto was finishing so it didnât cook past 125.
It was all still delicious.
Dry aged Flannery ribeye, red wine risotto, Parmesan tuile, blue cheese foam and balsamic pearls.
Chocolate mousse for dessert.
Oh and I opened up a pretty special wine. It was seeping after I flew back with it last weekend so I figured no better time to open it. Iâll post notes of that elsewhere.
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How was it and do you have a link to the recipe? I havenât cooked the BD lamb yet. It looks awesome.
A quick search came up with this. Maybe itâs the one?
I have a similar recipe, except it uses olives in place of the anchovies
Teuettâs link below is spot on. Only adaptation I made was searing all four sides before coating with the honey dijon. Came out fantastic.
Will grill one, as well, but my daughter was home from college and loves the other recipe. The Ad Hoc book is worth the price of admission across several recipes (fried chicken, salt crusted sea bass, etc).
Truettâs 
Flannery lamb loin, potatoes, carrots, minty peas. Lamb was about 10 degrees more than I wanted it, but Iâll get it next time. Was still delicious.
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