johnnyd

More Yellowfin tuna. Seared in coconut oil, with tsukemono and house made ponzu

My family lived in the Algarve for 20 years. Our cozidos had fewer ingredients and not very complicated. Brisket, pork hocks, potatoes, cabbage, onions, carrots, chouriço sausages and a bay leaf, I think. Simmer together all morning and ladle into bowls for lunch, salad w/vinaigrette, lots of red wine, local cheese and figs from our tree for dessert.

The book "Real Stew" by Clifford Wright features the story of "Son of a bitch in a sack", actually "Texas Red", LBJ's favorite dish. It's a chili without beans or tomatoes, which were too heavy to carry on the cattle drives, so it's mainly dried chilies and spices. We don't make chili any other way now. This recipe is close: https://www.epicurious.com/recipes/food/views/true-texas-chili-355049

Skirt steak tacos with homemade chimichurri and red cabbage slaw

Reheated chicken thigh with white wine/garlic vinaigrette. Our current go-to: https://www.nytimes.com/2021/09/01/magazine/chicken-in-a-pot-recipe.html In a stunning coincidence, 1/3 of my clients all got married last week, so the light schedule has allowed me to hang in my kitchen more.

8oz Jonah crabmeat fell out of the freezer and cracked open, so, crab cakes it is!

We have a little Iraqi bakery and deli we visit every couple of months...

Beef & Mushroom leftovers

Halibut in olive oil and a bit of Riesling, garden herbs

I found a 12" bamboo steamer at a yard sale a couple decades ago. A ticket on it's carrying bag said it was made in 1982. I always put it in an inch of water in an old enamel lobster pot and it finally unraveled. I just got this 10" model today from Amazon and it's already upped my game: a steaming ring fits my carbon steel wok perfectly...

I've been meaning to make corn chowder and float some lobster in it but I'm way too busy, so I slapped this together in five minutes... Mixed up some lemon juice in creme fraiche and sprinkled a bit of black lava salt to finish. Bon appétit

Sure do: PLANTAIN, CORN & CHILLI CAKES - The Book of Caribbean Cooking - £8.99 8oz peeled, ripe plantain, grated 1/2 cup cornmeal 1 egg, beaten 1/4 cup Caribbean beer 1 tsp lime juice about a cup of diced scallion 1 jalapeno, finely diced 2 Tbsp chopped cilantro salt Put all of the above in a bowl and mix thoroughly. Leave for 15 minutes Heat 1/4 inch oil in a skillet. Add mixture in spoonfuls without crowding and fry a couple minutes a side, until golden brown. Drain on paper bag/towell. Serve with creme fraiche. BONUS POINTS: If you wait too long, the plantain doesn't grate, it just mooshes, but those are sweeter. Mine are barely 2 inches across They are easy to burn so keep the heat reasonable If you can find it, we put a pinch of black lava salt in the creme fraiche. Kind of melts...

Found this recipe in a Caribbean Food cookbook, now it's a house go-to. Grated plantain with corn meal, jalapeno, scallion and beer. CAUTION: Very addicting. Good hot or cold. Serve with creme fraiche for dipping.

Blue Fin Tuna is running off-shore now so I made some Poke A bit each of red onion, scallion, thai bird chile, pickled daikon, cilantro and hijiki seaweed, all in a splash of house-made ponzu.

Last night we made Crispy Lemon Chicken from the Better Than Take-out Lady's you tube series... delicious! Added into rotation.

I'll give it a whirl! Can't say when exactly but I'll post when I do. Also of note is Twelve, at 115 Thames St on Portland Foreside. The building is very old and was saved from demolishment, moved, carefully two blocks East. https://www.portlandfoodmap.com/twelve-now-open/

Delightful! We spent a whole Summer in a house in Warwick when I was seven. I learned to swim in those amazing waters on Great Sound. The house next door had a salt water swimming pool cut right into the rock. All I remember having was pink lemonade and a big rash from those man-o-war that my older brothers dared me to touch...

Tomatoes are just starting to come in here. This is my first this Summer.

Brunch course: heirloom tomatoes, local mozza and my garden basil chiffonade. Balsamic glaze and Pompeii oil

@liamsaunt Outstanding photologue, Madam. I've never thought of making Ceviche with Halibut. Shack's plates look great. All of them look good, some more creative than others. I'm definitely swapping in smoked bluefish in my next Caeser. Ostensibly, I'm scrolling through these after a huge breakfast and find myself hungry. Thank you!

Snacking for Wimbledon: Lobster poached in butter/sage/garlic & broccoli salad with raisins and sliced almonds

Beef Satay & Jerk Pork street skewers

BINGO! Nice one Weinoo! https://asian-veggies.com/products/aa-choy

I had some red curry/coconut milk sauce leftover from the snapper dish a few days ago, so, shrimp this time. I also used a vegetable I'd never seen before that I bought at Saturday's farmer's market - I've forgotten the name of it. It's stuck to the bowl on the upper left, and a smaller coin at center. It's very tender after simmering, tastes nice but non-descript. It might be a tuber; the seller said the leaves are more bitter than the bulb, which I peeled before slicing into coins and added it to the simmer. She said it reminded her of water chestnut but without the apply texture. This was very soft like a zucchini.

They start in cold water then simmer 20 minutes after boil. They smell amazing. Going for the yellow grits next order.