Patrick – mimolette is wonderful cheese, though I always think that it looks like Cheddar that’s been allowed to sit out too long. I love the vibrant green of your Tart Garlic Chicken! And that lamb kabob and lavash dish looks amazing. I’m still full from lunch and shouldn’t be succeptable, but I am.
Judiu – so sorry! Sometimes I am less than precise. The shrimp and grits recipe is here: http://www.recipecir...imp__Grits.html
Tina – I know that you had problems with your rosti, but I am SO impressed with those potato strands that you cut. Amazing. And you are NOT the only person who has trouble with sticking pans. I know all the “tricks” for getting food to not stick and I still have the disasters you describe. I almost never use anything but non-stick pans (and still have issues – see my post re: polenta cakes!).
Bruce – gorgeous color on that grilled endive. And the mahi-mahi in the later post looks so good.
mm – the suckling pig – simply astonishing!
Ashen – never heard of ‘wing steak’ – Googling gave me porterhouse, Delmonico, NY - but it looks fantastic!
Mark – gorgeous pastrami! I’m still waiting for Mr. Kim to make that.
basquecook – fried oyster sandwich! One of my favorite things in the entire world! And if that’s how you feed drop-ins, you must be inundated with them.
Dejah – trip sounds incredible! Be safe and have a wonderful time.
A recent breakfast-for-dinner:
Spinach salad and baked eggs with ham and cheese.
Night before last:
Chili-cheese dogs, beans, kraut and corn. The corn was very early, but surprisingly good.
Yesterday was my mother’s 75th birthday. As requested, I did the hoisin braised short ribs (my mom’s and daughter’s favorite thing I make), polenta cakes and a salad. Salad:
Just my basic – romaine, cukes, carrots and radishes – dolled up with pear, dried cranberries and sunflower seeds.
I had an incredible amount of trouble with the polenta cakes. They spattered horribly – it was like cooking popcorn in a pan without a lid. And the crust wouldn’t stick to the cakes – it just kept getting stuck to the skillet. I finally got 4 fairly decent looking ones to serve. I’ve never had that happen before. I did these with the slow cooker polenta that I’ve started to use and they were extraordinarily creamy. Maybe that had something to do with it. But the polenta had been chilled for 24 hours and was completely firm.
When Marlene did this recipe she subbed a bit of honey for some of the hoisin. I tried that this time and liked it a lot.
Crusty bread to sop up all that incredible sauce:
Momma wanted strawberry shortcake for dessert. I adapted a Food Network shortcake recipe to make brown sugar biscuits:
The taste and texture was perfect, but I wish they had risen a little more.
I found some very early local strawberries at WF:
They were good, but not great yet. Can’t wait to see what they are like in a couple of weeks.