My friend, it holds 6 full sheet pans…
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@Carrie_Morgan Ranch Tri-Tip Sandwiches cooked over oak served on broiled garlic sourdough with gruyere and caramelized onions. Fresh Romano beans from the garden! And a tasty @Jidhin_R “Rosé” that was more like a carbonic barrel sample than a true Rosé but it was delicious.
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For today’s lunch. The single filet mignon was for my ailing father who prefers tournedos Rossini to magret de canard. I cooked at home and brought them to my father’s house nearby. Made an aged balsamico-molasses-figs-wild honey gastrique as well for the foie gras.
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Breakfast Edition
Shredded some potato and cooked it up with yellow and green bell peppers. Meanwhile I small diced a few strips of Chorizo bacon, cooked it and tossed in some leftover Tri-tip from last night, warmed through and added to the potatoes and topped with 3 eggs over easy. Tapatio sauce and mix. Yum! Tastes better than it looks.
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Looks great to me! That’s my kind of breakfast.
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Made the potato chip tortilla with salmon and asparagus.
Shallots/mustard/chervil
Eggs and chips.
Put down half the mix and added nova pieces, topped with the rest of the mix.
300f for 1 hour.
Broiled asparagus with bay leaves/olive oil/lemon/coriander.
Broiled scallions in the oil.
Chopped the scallions with lemon zest and thyme and added to the asparagus and wrapped in smoked salmon.
Put everything together with some capers and crispy shallots.
Took to our friends house, they made salad and beets with favas.
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Nice plating!
Thanks!
Looks great! That’s my daughter’s favorite kinda breakfast!
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Was busy all weekend replacing the subfloors in a portion of my home that was affected by a water leak. But I still found time to cook.
Tonight our neighbor came over with some fresh Ling Cod he caught. Fish Tacos!
My weekend…
I almost finished!
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Made chicken stock yesterday. We roast and eat 2 chickens most weeks, so the bones accumulate fast. We call it Flubber it’s so bouncy.
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Cast iron sockeye with Ginger-Garlic-Thai chilis on sauteed red chard. I usually do this with Arctic Char which responds better to cast iron.
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So much matzoh ball soup!!! 
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Seared salmon, asparagus, pea purée
Today is salmon day, meaning I cut up a side of salmon and cooked some. I took a breakdown pic
Enjoyed the belly and that little extra chunk for lunch and then a filet for dinner. So yeah, salmon day.
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I’m particularly envious of your (and other posters’) pea purée (and nice looking peas in general). It’s not easy to get nice peas here. The frozen imported ones are rarely good (as a retail customer); and, I’ve yet to find a source of good local ones.
The season for local peas is very short here, maybe 6 weeks tops. So I go all in for that time period and then generally avoid them the rest of the year. They are wonderfully sweet when fresh
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English peas, I assume. Season is sadly too short.
-Al
Yes, English peas
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