Neah Bay halibut cheeks, sautéed in @Nola_Palomar ’s olive oil on Marsh Hen Mill Carolina Gold rice (cooked in homemade chicken stock) and topped with an herbed-butter and lemon sauce.
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middle eastern inspired plate with beef koftas, roasted summer squash, tomato harissa yogurt sauce and a fennel and herb salad
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Nothing beats a basic homemade potato salad. Looks just like the one my wife makes.
It’s one of the few things the Japanese have adopted from us (well, the west) that actually enhances their cuisine!
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Jamaican Jerk Chicken a Chopped Salad and a lively Italian at the party table on the back deck on a lovely evening.
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Dubai Tacos are trending atm and my kids wanted me to make them for dinner. Pulled some wagyu ground beef and a little tallow for the burger blend and then added allllll of the other ingredients (see YouTube link below, recipe in the description).
The “tacos” were fantastic, and I made a gochujang aioli to drizzle on it. Going to need some statins to offset the grease. Pics could look a lot better… but didn’t have a lot of time for that.
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No Sunday lunch at my in-laws’ today; so I made some roasted herb-crusted racks of lamb & my usual rigatoni with spicy Italian sausage & fresh mushrooms at home.
Just mangoes for dessert.
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I love that wine!
24 Hour sous vide pork shoulder turned into rillette, served with a savinnieres. Much easier to make than I thought. Really good!
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The rigatoni looks amazing, what are the elements of your recipe?
Ingredients?
Rigatoni (usually De Cecco)
Good extra virgin olive oil
Chopped celery, carrots & onions
Garlic (not much)
Laurel/Bay leaves, oregano, etc.
Red pepper flakes, sea salt, black pepper
Spicy Italian sausages
White wine (usually pinot grigio or Soave Classico)
Fresh mushrooms (usually white button, Swiss brown & king)
Canned Italian tomatoes (usually De Cecco, our local tomatoes aren’t any good)
Italian parsley
Pecorino romano and/or parmigiano reggiano
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Another farmers market dinner with local duck breast wet brined (skin not submerged) in salted nigori sake, seared ~9m skin side down and another minute after flipped. Marinated shitakes in the same sake, w/ mirin, soy, dashi, white pepper and braised about 1/2 hour in the marinade until it was was reduced. Fried the finished mushrooms in the rendered duck fat and tossed with some cold raw snow peas before serving, and drizzled some sauce over. Really nice combo of rich and fresh flavors and textures (thought I had scallions to top with which would have been a nice addition). The duck fat emulsifying with the rice solids in the sake when frying the shitakes was the highlight and something I’m definitely gonna experiment with again.
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first tomato salad of the season for me and its in may?!? Well, the fruit farm at my farmers market seems to have really invested in their greenhouse this year because in between apple and peach season they are stocked with big beautiful red and yellow tomatoes. So this is my spring caprese, a rare wonder indeed
Basil pesto on the bottom, the tomatoes are dressed with my lactofermented strawberry syrup that I mentioned in my last post and topped with pancetta, asparagus, fresh mozzarella and then finished with very good olive oil, parm and dusted with my lacto strawberry powder.
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Son was home and Dad came over so that meant steak. Prime filet. I always tie mine to preserve their shape and help them to cook and evenly.
Farmers market fried green tomatoes, foraged chanterelles, local jumbo lump crab.
Local new potatoes and more chanterelles with black truffle. Seems the stuffed white squash didn’t make it. Chicken breast is for my wife’s lunches.
My son picked more than three trader Joe paper grocery bags of chanterelles this weekend.
Washed down with Negroni, 2021 Loring Santa Rita and some EH Taylor BIB.
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