liamsaunt

Airport breakfast. Undercooked eggs and toast, overcooked bacon and home fries. Eating prospects will improve this evening.

@mm84321 that is a gorgeous bass, and some terrific looking asparagus too. Lucky you! @Shelby, I had hatch chile (Ok from a can) enchiladas last night too. Mine looked frankly awful, so no picture. Yours looked great! Tonight, the clean out the dregs of the fridge dinner: spaghetti with olives and roasted cherry tomatoes:

My husband brought home some bay scallops from the Legal Seafoods fish market. I sautéed them in butter and added in shallot, a little garlic, white wine, and parsley, and the juice of half a lemon, then sprinkled on some panko that I toasted in butter and lemon zest for some crunch. Asparagus and rice for sides. The scallops were incredibly sweet. A nice treat for a Monday.

I made the espresso waffle recipe that is in the current issue of Bon Appetit magazine yesterday for my niece and nephew. They reported that the coffee flavor was subtle but definitely noticeable. I can't do sweet in the morning so did not try one myself

We did sort-of Brazilian food yesterday. Pao de queijo: feijoada (vegetarian so not a traditional recipe at all) onion strings coconut rice grilled beef and chicken in a Brazilian tomato-coconut sauce there was an avocado salad too that I neglected to take a picture of.

We had spicy turkey meatballs for dinner last night. It is basically the Ina Garten spicy turkey meatball recipe you can find online except that I omit the pork sausage and prosciutto in favor of garlic chicken sausage, and I use really stinky aged provolone instead of the called for asiago. Oh, and I add more red pepper flakes than the recipe calls for. It's become my go-to meatball recipe when I want meatballs with red sauce.

@ElainaA my husband will often choose a pinot noir from his collection when I tell him I am making salmon for dinner. I have always enjoyed the pairing. I cook the food, he pairs the wine, and it usually works out. Monday I made a platter of linguini with swordfish and roasted cherry tomatoes. The teens had spaghetti and meatballs. Last night I made a feta-brined chicken sandwich with feta puree, cucumbers, arugula, roasted peppers and red onions from the current issue of Food and Wine magazine. I think I would have preferred it in a pita rather than on the suggested ciabatta bread.

My nephew has an anaphylactic allergy to crustaceans, and his doctor advised him to avoid Chinese restaurants because of the risk of cross contamination. However, he loves all of that fried pupu stuff you get at American Chinese places, so yesterday my sister cooked up a bunch of pupu foods from scratch. We made hoisin ribs, vegetable potstickers, chicken fingers, spring rolls, rangoon (with no crab!), and scallion pancakes. He was thrilled. This picture is of the platter of leftovers. We made way too much. As usual.

I took a package of Chicken thighs out of the freezer and marinated them overnight in olive oil, lemon juice, garlic, Cumin and sumac then broiled them and topped with more sumac, sesame seeds and Cilantro. I served with a fattoush made with tomatoes, bell peppers, Cucumbers, radishes, mache, toasted homemade pita bread, and more Cilantro. The dressing was garlic, olive oil lemon juice, pomegranate molasses, and salt and pepper. Both recipes from NY Times Cooking. But now I must admit some backsliding. I roasted a turkey last Monday, and made stock from the carcass. I got enough to make a batch of turkey tortilla soup, plus three gallon sized ziplocs of stock, which are now lying flat....in the freezer. I also added three lunch sized portions of the soup to the freezer. Points off, I suppose, but the soup is really good!

I made a broccoli-cheddar soup to take for lunches this week. A little bacon and cholula for garnish.

Heart shaped ravioli (my concession to Valentine's Day), toasted in browned butter with pine nuts, a beet sauce, and a little arugula salad.

My sister and I started a new food challenge a couple of weeks ago: we put every country in the world, plus every regional cuisine we could think of, into a jar. I pick the country on Monday and we work on a menu during the week and then cook on Saturday. It has to be something that everyone will eat so it is challenging. So far we have gotten Poland (that was the pierogi meal I posted), Canada, and this weekend our first regional cuisine which was West African. It's not meant to be authentic, but just a way to expand our cooking horizons. I made a bunch of dips. Left to right starting with the white one, a feta yogurt whipped dip, then a "papaya" samba (I used mango because there was no ripe papaya to be had)l, roasted red pepper hummus, a very spicy cilantro charmoula, and finally a lemon-paprika oil with cilantro: with flatbread and groundnut soup My niece and nephew liked this so much that they requested all of the leftovers for dinner tonight. The adults had turkey mashed potatoes, spinach, and butternut squash.

Last night's dinner was gai lan in oyster sauce Pineapple fried rice And sticky soy chicken wings

A couple of recent breakfasts. Peppery eggs And scrambled eggs with mushrooms

Chicken and chickpea tagine with couscous. Details in the "cook from your freezer" thread.

Well, I got blizzard-ed out of work today so I hit the freezer for some cooking projects. First, I took out the Capon carcass, and made stock with it, onions, garlic, peppercorns, bay leaves, Carrots, Celery, parsley, thyme, dill, etc. No photo, because it is stock. It's meant for a soup on Saturday. I will take a picture then. Then, I took out a pack of Chicken thighs, and made a tagine. It had tomatoes, Chickpeas, Cinnamon, ginger, Cayenne, Coriander, Cilantro, vanilla bean (!), garlic, onion, dates, butter and salt and pepper. I also added a big spoonful of harissa because I had some in the fridge. It's a Mark Bittman recipe from New York Times Cooking. This one: https://cooking.nytimes.com/recipes/7794-chicken-and-chickpea-tagine I changed it up in that I used half the suggested chickpeas and chicken but all of the onions, garlic, spices and also all of the juice from the tomatoes. He says the tagine should be dry, but dry is not to my liking. I served it with Couscous. Here is the tagine: Finished plate in the Dinner! Thread. I also took out a bag of Bread flour, and made a Moroccan bread to go with. I brushed it with Butter and added sesame seeds before baking.

Sandwich night last night. Husband had some of the leftover beef tenderloin from the Super Bowl with arugula and parmesan cheese I had chicken with daikon-carrot pickle, chiles, cilantro and spicy aioli. Kind of banh mi flavors but on the wrong kind of bread.

I have to say, watching Goodell hand the trophy to Kraft was the highlight of my evening. Ha! I did not get pictures of everything I served, but here are some photos. First, Patriots M+Ms. I did not make these, I just thought they were cool. I also had Tom Brady football gummy candies, but no pictures of those. Tenderloins ready to go in the oven: And served with basil parmesan aioli Chicken piccata for the non-red meat eaters. There was more chicken than the one piece that appears in this photo! Cheese-stuffed garlic rolls A couple of post-halftime foods--I did not get many pictures at this point. Cross section of meatwich before it was sliced into smaller serving pieces: guacamole Duck boat parade tomorrow.

Chicken tonkatsu with smashed cucumbers and ginger rice

@liuzhou, what a feast! Pretty basic dinner for me last night: baked haddock with crispy crumb topping, crispy potato slices, and broccoli

Last night, a traditional fish sandwich made with haddock: Tonight, a miso-marinated salmon reuben with kimchi dressing. The recipe was from a cookbook called Asian American--I received it as a holiday gift. The sandwich was interesting, but quite rich. I could only manage half before crying uncle.

Mine is going to be a little weird because I will be cooking twice. My inlaws are coming over early and I will be serving a late luncheon to them and anyone else who is at the house by then. They are older and have lots of dietary sensitivities so I am keeping it pretty basic: Ina Garten's slow roasted filet of beef tenderloin with basil parmesean mayonnaise plus a simple risotto, green beans, and roasted winter squash. Then for actual game time there will be more people and all the junky stuff comes out: guacamole two ways, queso dip, buffalo chicken dip (ugh but the guys all love it), muffulettas, mini meatball sliders and probably some token vegetable thing. I might do chicken wings too. I will be mixing up margaritas and sangria for cocktails plus there will be this really tasty local beer (Trillium) and of course non alcoholic drinks too.

Sunday's dinner also came from the freezer. I roasted a Capon and served it with mashed potatoes, green beans, and Carrots with Chives. I must report some backsliding on my quest to clean out the freezer. After the dinner was over, the capon carcass was returned to the freezer to make stock later. And I added four pounds of turkey meatballs that I made yesterday. Tonight I put in a pound of haddock from my fish share since I am eating alone this week and the share came with Faroe Island salmon in addition to the haddock. I can only eat so much fish on my own. Husband is in Milan for work. I have a feeling he will be eating better than me this week.

Thank you! I had some help making the meal. My sister did most of the work on the pirogies. I just crimped the dough. She also grilled the sausages. This is the recipe I used: http://www.polskafoods.com/polish-recipes/beet-root-salad-salatka-z-burakow

Here is yesterday's freezer meal. I only have the things I made in serving dishes rather than plated because I served dinner on my buffet. The Bratwurst and Chicken Apple Sausages from the freezer: Side dishes were a Beet salad with goat Cheese and hazelnuts: A variation of Polish Hunters Stew with Bacon, Cabbage, and Sauerkraut: Polish Potato Bread And pierogies topped with Bacon, Chives, and caramelized onions