scamhi

cut into small 1-1/4" (3.175cm) chunks. seasoned with salt, pepper, garlic powder, smoked paprika. Olive oil. Cooked at Air fry 390F degrees for 14 minutes turning once.

air fried skinless boneless chicken breasts, homemade tzaziki, greek salad. and a biodynamic Fleurie.

Smoky and spicy shrimp with anchovy butter and fregola drank an albariño with it (no picture)

@Ann_TThis looks so appealing to me perfect for a warm day. What vegetables did you use?

these were large racks and started refrigerator cold

57C for 2 hours with salt pepper and fresh rosemary and just seared to melt the fat cap and get some color on the meat

Friday night dinner. Sous Vide and then grilled rack of lamb. smashed tiny potatoes and swiss chard (not shown). 1970 and 1989 Chateau Palmer that my friend and I purchased together at auction and drank together

Corn, shrimp, avocado, tarragon, cilantro, jalapeño tomato, red onion and yellow pepper salad. And a great sake Hanaabi Junmai Daiginjo Shizuko Namachozo

cooked a 12oz flatiron steak in a carbon steel pan with some leftover salsa verde and sautéed broccoli, garlic and chili flake. Nama sake to drink

dinner last night. Smoky and Spicy Shrimp with Anchovy Butter and Fregola recipe here and 2 rieslings one dry and the other not dry

Thursday night, Pan seared skinless boneless chicken thighs cut into pieces and marinated in a blitzed raw tomatillo, onion, garlic cilantro, lime juice dressing. and then topped with more tomatillo etc sauce and topped with shredded jack cheese and broiled. with a sweet potato and margarita (drink not pictured)

Stir fry of spicy ground pork, eggplant and peas Nama sake to drink

it's been a while. Still eating, just not taking pictures. tonight pork chops grilled and butternut squash shiitake mushroom and a green salad. A nice Fleurie to drink

dinner tonight Wild pan seared salmon and sautéed broccoli Nothing like a grand cru chablis- Domaine Servin Les Preuses

a treat of pasta last night. This was made with peas, prosciutto, shallot a little chicken stock and pasta water and a small romaine sliced thinly and sautéed which was a great addition. with an albariño

couple of recent dinners grilled spatchcocked chicken, some romesco and stir fried sichuan cabbage Last night cumin lamb and another sake

dinner last night Shrimp with tofu and green beans with a nice Sake

I like nice thin rim wine stems. I have Zalto white and burgundy stems in my northern home. and Grassl and Glas-Vin down south

we had chili last night. I usually make it with small chunks of chuck steak. The local grocery store had very coarse ground beef for chili. so I tried that. Kenji recipe using whole chilis and I added 1 tablespoon of tomato paste. drank margaritas- no picture recipe: 2oz tequila, 1oz cointreau, 1oz fresh lime juice, 1/2 oz aquafaba

buffalo style wings made in the air fryer at 390F degrees for 30 min turning at 12min /15 min /3 minutes. Then sauced with 50% franks hot sauce and 50% kerry gold unsalted butter melted. the cole slaw was homemade

buffalo style wings made in the air fryer at 390F degrees for 30 min turning at 12min /15 min /3 min sauced with 50% franks hot sauce and 50% kerry gold unsalted butter melted homemade cole slaw and a brilliant riesling from Egon Muller

Grilled burger, pickled red onions, cole slaw ( homemade) and air fryer fries Chevillon Nuits St George was a little high brow for this dinner but enjoyed.

couple of recent dinners shrimp with lobster sauce with a spoon of chili crisp added in the center chicken cutlets in a caper, garlic, shiitake mushroom, parsley sauce and a natural wine from Eric Pfifferling

the advantage to using dried chickpeas is to be able to both soak and cook them with baking soda which softens the skins and makes a much creamier hummus

I have a Cookshack SM045. It keeps accurate temperature up to 300 degrees and a probe to monitor meat temp. Most meat smokes are at 225-235 degrees.