scubadoo97

Blast from the past from the year I first joined eG

Roasted chicken and potatoes. With side salad

Been eating a lot of lentils recently and had about a cup of red lentils left. Used them to make a vegetarian kibbeh called kibbeh addis. Taste very similar to the real deal made with raw meat

Last night's dinner was oven roasted chicken, butternut squash and garlic bread The chicken was boned out using Pepin's method. I need a video refresher next time

Kind of a spur of the moment throw together. Local garlic loaf drizzled with olive oil with leftover flank steak, a nice cheese and diced red peppers wih a mayo wasabi sauce dressing. Under the broiler.

Grilled flank steak with grilled Caesar salad, baked potato and sauted mushrooms

Dinner was mahi and amblerjack fish sandwiches

I really love this profile. For prep it's great as long as you're not tied to rocking although it can handle that motion as well

yes the day after returning home can be a letdown being back to reality but trying to recreate dishes that impressed at home can be fun and rewarding. I have a nice big pack of white anchovies bought locally that may not be quite as good as what we had in Spain but they're close and make some nice pinxhos

Before even reading your post I looked at that picture and thought Spain. Saw these all over and at the airports as well a couple weeks ago when we left Barcelona. Only regret was not buying one. Might have been the same gate because there was a long line to a cafeteria type restaurant and a McD and not much else. We ended up at McD but we're short on time as the line to board formed before we got out of McD

Even though it's after 12:00pm I'm posting this as breakfast since it was our first meal of the day. Just took a long walk around the neighborhood and ran into a neighbor who was proud to show us his new chicken coop in the back yard. While checking the hen house he pulled out a little blue egg and offered to me. Had to make two plates out of it so while forging through the fridge I pulled out some kale, last nights dal and used a tomato off the counter to make breakfast. I was really digging the combo of flavors

Valbreso doesn't last long enough to age much in our house.

Mahi on peppers and olives. Preceded by red lentil dal.

Speaking of canned chipotle; Try adding a can or two of canned chipotle in adobo to a block of guava paste and blend it in the food pro. A wonderful condiment to add to meats and stews or spread on a slab of toasted Cuban bread. Hot, spicy and sweet. Always a good combo

All I know is I have a craving for fresh sardines now and they are not to be found. Only nasty frozen ones processed for bait shops.

@liuzhou Martigues? sounds wonderful

Katie I buy dry chipotles ( I use the small red moritas ) and dry them further in the oven before grinding for fresh powder. Advisable to remove seeds before grinding

Steelhead on black lentils with braised white carrot, lacanto kale and radish

Leftover pizza last night from a local brick oven pizzeria with salad.

Still in the tapas mood since returning from Spain. Late breakfast was warmed garlic loaf bread with sardines in olive oil and piquillo peppers

Moved away from brown food to something more colorful. Seared steelhead with a zucchini, pepper and olive medley and a grilled garlic loaf

Not very photogenic but roasted chicken on lentils with carrots, onions and garlic

Yesterday I grill some chicken. Served with roasted sweet potatoes and salad

Back home and without much in the fridge tonight it was a burger and fries

Back home and using up stuff. Amberjack on banana leaf with sliced green olives, toasted coconut, macadamia nuts and red peppers and zucchini