liamsaunt

We ate before the game, mostly to give people the chance to do something other than pace around the house waiting for the game to start haha. I made a big salad and a pot of macaroni and cheese, a big tray of fried chicken and some ribs in the slow cooker I made some dips and stuff for the actual game but everyone was too full to eat any of them. We all heartily approved of the outcome of the game. Duck boat parade at 11AM tomorrow.

Yesterday I baked a loaf of Japanese milk bread And this morning I ate some toasted with marmalade that my husband brought back from London

Crabcakes from the Waters cookbook (could have used more binder but the flavor was excellent) with oven fries. There was a salad also but you'll have to trust me on that 🙂 Niece won't eat crab because her brother has a crustacean allergy so I made her a cheese soufflé

stir fried chicken, broccoli, and bell peppers in a spicy orange-hoisin sauce

Chicken tacos with chipotle crema on homemade tortillas.

portobello mushroom, roasted pepper, and fontina panino

Thanks. Unfortunately, neither I nor my brother in law eat pork and I also don't eat beef (or lamb, or goat, or duck, or offal, or...can you tell I used to be a vegetarian? Haha), though I cook them for others. My niece would be all over that pork shank though... I am leaning towards fried chicken and...something. 🙂

I am from MA so of course we are pulling for the Patriots. Unfortunately, we have this really weird family tradition that if they lose a playoff game, none of the food served that evening can be served again until they win another Super Bowl. So, all of the favorite game day dishes I made last year for the Super Bowl are off the table. I'm actually thinking of coming up with a menu of Atlanta foods since that's where the game is being held this year. I figure it will be something different and if they lose again I won't have banned more of my favorites for next season 🙂

Seared sesame crusted tuna with ginger soy dipping sauce, stir fried green beans with garlic and ginger (NYTimes Cooking), and egg fried rice.

Greek chicken from the current issue of Cook's Country magazine

two pieces of the turkey breakfast sausage came out of the freezer and went in to this breakfast sandwich. Unfortunately, they were replaced by two more bone-in chicken thighs.

Chile basil fried chicken banh mi from the Num Pang cookbook

I am partial to New England style chowder, but I dislike the style that is overly thickened with flour. I have a lovely cookbook by Jasper White called 50 Chowders, and his recipe is the one I usually turn to. I found his recipe for clam chowder on the Food Network site: https://www.foodnetwork.com/recipes/jaspers-new-england-clam-chowder-1912633 I sometimes omit the celery, and have swapped in bacon for the salt pork at times.

Miso marinated broiled salmon, shiitakes mushrooms broiled in sake and soy, and smashed cucumber salad. Steamed rice.

scallops and fennel fra diavolo over linguini

Icy conditions and a nasty fall kept me home from the office today so I decided to inventory my freezer. I have a lot of chicken to use up.

bagel sandwich

fish reubens again last night

I am back in for this challenge. My freezers are out of control! So, here is last night's freezer meal. I thawed out some Ribeyes and cooked them using the recipe in the Balthazar cookbook My steaks were ready 15 minutes before the recipe said they would be, but I was prepared. I am still getting used to my new stove. It's a Wolf six burner dual fuel and I love it, but it's a lot hotter/faster than my old stove. Sliced steaks My sister and I do not eat red meat so I had to make a substantial side. I chose to make Risotto, using peas and mushrooms from the freezer And then for dessert, I raided the freezer again and served Ree Drummond's mini turtle cheesecakes to the teen and the guys (ladies were full) And I was Rewarded for my efforts with a Patriots victory. Who was the idiot that scheduled an all-staff meeting starting at 8AM the morning after the Super Bowl? Oh yeah, that was me 😞

Sure. It is an America's Test Kitchen recipe. Stir together 2/3 cup flour, 1/3 cup cornmeal, 1/2 tsp. each baking powder and baking soda, and 1/4 tsp. salt. In another bowl combine 1/3 cup sour cream, 2 tbsp. sugar, 1 egg, 3 tbsp melted and cooled butter and 2 tbsp. milk. Mix together the two bowls, along with 1/2 cup cheddar cheese and 2 thinly sliced scallions, until just combined. Bake at 400 degrees for 12-17 minutes. Makes six corn sticks. This recipe was written for muffins, but I have a corn stick pan, so used that instead. Last night I made a Sicilian swordfish stew.

Last night I made turkey chili and cheddar-scallion corn sticks. I have not made chili in years because I had it in my head that I did not like it. Turns out I was right, I don't like chili. I'm hoping to foist off the leftovers on my brother in law this weekend. The corn sticks were tasty though.

Last night the rest of this week's salmon from the fish share got made into crispy salmon cakes with a salad. Quite tasty. I had one cold leftover for lunch today and that was good too. I like my fish share a lot, but you have to plan around the weather at this time of year. I am guessing there is going to be no fish delivery next Monday if the current stormy and snowy weather forecast holds.

Jalepeno, garlic, cilantro, salt and lime cured swordfish with udon noodles and bok choy. I have to confess that I ate all the swordfish and the chile-garlic sauce and only ate one bite of the noodles. The swordfish was really tasty and I was full once I ate it all.

chile-lime salmon with baby bok choy and rice

honey garlic roasted chicken with fregeola, spinach and carrot.