Pernil, courtesy of Mark Bittman. Added some OJ and lime juice to mimic sour orange.
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Right? Not a sexy reason at all. We have a wholesale account, and every day there is something on a great special offer, which are consistently not just priced well but special in terms of top quality. You have to order for the next day, so itâs always a last minute thing when we do jump on it.
Grilled flat iron steaks and cheesy Jimmy red grits, cooked in a homemade vegetable stock and topped with chanterelles.
I now understand why you donât often see flat iron steaks in a butcher case; theyâre a pain to break down!
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That tendon in the middle is a pain. Nice-looking result though!
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Along with the crab the other day we got some gorgeous wild Alaskan salmon, most of which we portioned and froze (have to buy a lot with our wholesale account), but the bellies donât freeze as well, so we played with those last night. Simply brushed with soy, mirin, ginger juice and garlic oil then broiled. Served over Hyogo Koshi Hikari rice alongside a repeat of Asian slaw and some wok tossed cauliflower with garlic and chilies. Not the prettiest meal ever, but so good.
Then I indulged in an enormous breakfast of leftover slaw, cauliflower, and rice with the remaining salmon flaked and warmed in the rice cooker. Added some avocado and soy and sesame seeds.
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Big fan of flat iron steaks. Iâm lucky that my local grocery store gets these in at around five bucks a piece, cook them all the time.
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shredded gem caesar salad. I used Truff white truffle instead of tabasco with great results.
Reverse sear local grass fed ribeye. I lost my meat thermometer so played it safe and put it in the oven at around 200 deg for just under an hour, rested for several minutes, then pan seared and based in butter, rosemary and garlic and it turned out great.
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Broiled fig/kale salad, pan roasted triple tail, fregola. Sauce was a lemon caper from Bottega cook book.
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Never heard of Triple Tail before, looks great!
Used up the last of my chanterelles making a wild mushroom and Dungeness crab risotto. I made a vegetable/mushroom stock for the risotto liquid, which was a fun change-up. Also used garlic-infused evoo that I had leftover from cooking garlic confit to soak the crab in for a couple of hours. I could get used to thisâŠ
(Side note: crab dropped on top, as one of my kids didnât want it in their risotto)
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The hell? Whereâs the beef?
Joking aside, what wine did you have with it? It look amazing. I love it when my kids donât wall all of their crab. Daddy will take it every time.
since my wife doesnât like grits (shockingly) I made shrimp
and corn last night. slightly over seasoned with cayenne pepper but otherwise a keeper
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Hah! Did flat irons the night before (scroll up). Had tons of chanterelles to get through, so went with risotto.
Going alcohol free for three weeks in solidarity with a buddy. Headed to Paris on 10/19, so my âthings we do for friendsâ only goes so farâŠ
One of the best eating fish there is.
Lobotes surinamensis
https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcTzaefz_xT3A5J2KjZlIiC7MBccqd3u7cvqopJuCY-e97W510JmJvGVLyaVa0WlEnd-TAsTEHqtliy3lUczA9jWyse2lUNajpZha0rayQ
That looks like a good sized fish! Got to say Iâm a bit jealous, wish there was a better selection of fish around my area.
Picked some local beets and other veggies with the kids, and then made this mixed beet salad with blueberry goat cheese, tomato, basil.
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Yum. Those look and sound really good.
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