Chicken tikka masala and mixed vegetable korma.
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Yesterday’s lunch.
Prepped in the morning - rub of s&p, marjoram, thyme, rosemary & garlic powder.
I didn’t really make these (just heated/fried):
Gulas & fabada Asturiana.
Señorío de Montanera Morcilla 100% Ibérico de Bellota.
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I suspect things are getting to the point where people here can recognize our every day meals (when there’s no company) just by glancing at the pictures. 
But I think I’ll stay happily in this rut until summer is over.
Flannery Lamb Saddle, rubbed in shio koji, cooked low and slow, then blasted with high heat to a perfect medium rare. Farmers market squash, corn, lettuces, cuckes, sungolds, sprinkled with a little basil and some pickled red onion. We ended (mostly) Dry August a few hours early with a mature Egly rose and a young but oh-so delicious Isole e Olena Chianti Classico Gran Selezione 2013.
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Paired with:
Shockingly good on both counts. Or perhaps proves the theory that everything tastes good after getting your ass kicked in the mountains all day.
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Pulling a page from Tex Landreth thought I would show a before photo.
Prep for fried rice, ginger garlic grilled tuna and a cucumber salad.
Counting the grilled tuna theme
Tuna with olive tomato capers
Broccoli with some garlic and parm
Spaghetti a olio
Pan-roasted boneless pork chop, with capered pan sauce. Baby bella mushrooms with a little dash of rosemary, sage, and salt in them. Cous cous with sun-dried tomato on the side.
I can see a bit of what appears to be VERY nice color / crust on that pork chop. Nice work…that’s not easy to get.
Thanks! 
Salted ahead of time, and then dried the chops before they hit the pan with a little bit of oil on medium-high heat.
Pan-seared for 3 min ea. side. Removed from pan. Sauteed onions then removed from pan. Sauteed broccoli then removed from pan. Onions back in with some homemade roasted garlic paste and capers for less than a minute. De-glazed with some white wine, and added a little fresh thyme and oregano. Cooked off the alcohol and then added chicken stock, and brought that to a boil. Broccoli and chops back in the pan, along with the mushrooms, and then into the oven at 375 for 10 min… Maybe a just a toooouch over at 140 F internal, but with boneless chops I’m not going to complain about that.
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Flannery hanger (marinated over night, then grilled), oven-roasted red potatoes, green beans and sauteed mushrooms. A 2019 Leoville Barton paired nicely, and was truly excellent in its own right.
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Made the @ToddFrench Berserker Balls recipe again, these things always deliver. I smoked the mix with a smoking gun a few time, worked great.
Probably going to have to go to bed after this one.
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Those look great! I’m gonna have to give them a try — thank you for posting the recipe. Do you happen to know what the fat content was on your ground pork?
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I used a meatloaf mix from the store, beef/pork/veal, probably 80/20. Next time I’m going to add some lemon zest to the mix, think it will go well with the smoke.
Will try making this as well, thanks!
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It is a delicious recipe and you can use them for all kinds of things. I’ve had them with risotto and in soup. @ToddFrench, your ball recipe is spreading!
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Schweddy
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Thinking of using it for spaghetti w/ meatballs.
With the paprika and coriander these meatballs read more Portuguese/Spanish than Italian. I bet they would be great in the pasta with clams I’ve seen you make.
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