We’re so lucky to have this ranch sell their beef at our farmer’s market!
Vegetarian “Ceviche”. I saw the recipe today and had to make it. Fish replaced by hearts of palm.
It’s yummy with tortilla chips, and I love hearts of palm.
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#nailedit
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2 cups of peeled garlic and 2 large Hatch Green Chiles (extra hot) seeded, de-veined and chopped covered with a liter of EVOO and into 225 degree oven for 3 hours. I have garlic-chile puree and infused oil.
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Korean BBQ night!
I’m lucky to live super close to a Korean grocery store that has amazing marinated pork and beef of various cuts and spice levels. This is spicy beef bulgogi, purchased kimchi, and the rest of the banchan I made. Cucumber salad, roasted peppers with sesame and enoki mushrooms with chive. I also made the ssamjang dipping sauce. This was a feast!
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Skin on that chicken looks perfect. How was the Pinot? 2006 is a vintage I accept for what it is, but I’ve never been able to wrap my arms around it.
Posted a note in the burgundy vintage thread.
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That reminds me there is a dead frog on the back sidewalk.
Grilled pig chunk
spiced Basmati rice with cauliflower and pomegranate
The rice/cauliflower dish is a recipe from a Mediterranean cookbook I have from America’s Test Kitchen. First time making it, but definitely won’t be the last. Fantastic little side dish!
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ATK (along with Thomas Keller and Alton Brown) taught me how to cook
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Seared tuna, corn, tomato, red pepper, green onion
I recently made a big batch of tomato water which also means I have a small batch of tomato powder. The tuna is seasoned with the tomato powder and smoked paprika, then seared in a hot cast iron. The first Jimmy nardello peppers of the year arrived last weekend and so I’ve been using them all week. The veg has some tomato water (used similar to how you might use white wine) and is finished with about a tbsp of crème fraiche and the scallion tops
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Pretty tuna.
Thanks! This is wild Maine Big Eye, which from what I understand is a rarity. According to my fishmonger, this is bumper year for tuna and so there is a crazy abundance. I’ll take it!
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