Fajita platter
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Threw a pasture-raised duck on the pellet grill for 90 mins at 225, smoking it with pecan (pellets). I wish I had pics of the duck breast itself, which came out perfect… but I was carving the bird up for six people and it went FAST.
Yes, I ran the fan for several hours, first 
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Had the in-laws over last night for a belated father’s day dinner. Also happened to be the first heirloom tomatoes of the year, so only natural we start with a caprese salad
For the main course, I made crab cake sandwiches with roasted potatoes and a salad
I don’t have a set recipe for crab cakes, but more of a formula (egg, mayo, panko, baked in the oven). This version had sautéed green onion, garlic scape, jalapeno and fresh garlic mixed in. I made my own anchovy and garlic mayo for a little extra oomph. That same mayo became the base for the tartar sauce on the sandwich, and also the ranch dressing for the salad. There is an argument to make that mayo is the real mother sauce, lol.
And I finally got a pic of dessert! Hayley made an incredible chocolate berry cake
this had a layer of raspberry jam in the middle, delicious!!
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I’ve always been a sucker for chocolate & raspberry combinations. Chocolate & cherry too.
Me too, chocolate and cherry is probably my favorite. Chocolate and orange, however, is terrible to me
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Made some kind of Indian spiced sautéed catfish that came out pretty good. Madras Curry vegetables which did not photo very well.
Started with a pear bleu cheese salad with a preserved lemon dressing.
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Loving the sprouts!
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Me too.
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Really? You don’t get enough of them in winter? (When they are also their sweetest)
I can’t even think about brussels sprouts right now!
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Same! With all the wonderful summer produce coming in, I would not choose sprouts right now.
We have the last of this year’s English peas coming in this week, and a ton of fresh young garlic for confit. There will be a lot of shelling and peeling this weekend.
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No Brussels sprouts will be entering my house until October at the earliest!
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Put me on team Zach. Much as we love them. It’s okra time baby.
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It’s okra time. The pods are larger now and still very tender. NY strip, sweet potato with creole meat seasoning and some of my BBQ rub. I had my okra on my salad.
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Was the okra just salt, pepper, red pepper flakes, and a little oil in hot cast iron?
Taco Tuesday
Local Mexican Market had some Diezmillo Marinado so I grabbed some and cut it in small strips for carne asada tacos. Chopped up some pico de gallo, diced avocado, crumbled queso Casero. Fried up some pinto beans and topped with queso Oaxaca. White corn street taco tortillas, fresh lime and hot sauce.
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Medium heat for about 25 minutes. The fat is about a tablespoon of bacon and a teaspoon of olive. You need a defense mechanism available for wife. She eats half of it straight from the pan “sampling.”
I put the pan on, then the fat, slice the okra, put in the pan and stir frequently. Last night the steaks went on about 5 minutes after the okra went in and after resting the steaks the okra was done. While I love regular breaded fried okra (world’s best salad croutons) we really like it done this way. I have never tried it with frozen, only fresh. Frozen okra is for gumbo in the fall.
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Love the assortment of fish you seem able to source. Maybe once I retire I will get more variety on the table.