scubadoo97

Loved those great chef episodes. Since I rarely follow a recipe they were great at giving me inspiration to make something similar

Inspire by Smithy's chicken dish! Made a stew with a few chicken thighs, peppers, mushrooms, onions and garlic. Used chicken stock and and diced tomatoes to braise the chicken in before deboning the thighs. Hearty and made a good companion for garlic and olive loafs. Sopping up the liquid with the bread was the apex of the dish

Did a little shopping in advance of Irma. No water, no bread except hotdog and burger buns. Picked up some veggies. White corn 10 for $3.00, string beans and zucchini squash and lettuce. Figured I needed to hit the freezer for a protein and hope we don't lose power for too long. To many good things in there. Replenished my propane tanks for the grill just in case, although my stove is propane as well Pulled a couple chicken breasts from the freezer and seared in cast iron with guajillo pepper and s&p. Made a medley of white corn, string beans, orange and green peppers

Maybe they need to change the retail name back to Patagonian toothfish so it won't get fished out or existence

Just the basics

Peppers look so vibrant. With seeds a ribs, I bet there was some significant heat in your chili

That's how I've been doing them

Wifey left for the beach for a ladies night out. I'll join them tomorrow thru the Labor Day weekend with the husbands and hope for good weather. But time to make things she really doesn't like to eat. Shellfish! Shrimp and scallops, a good pairing. Started with making a stock from the shrimp shells, then toasted a garlic studded loaf in garlic scented olive oil. Cooked the shrimp and scallops in garlic and shallot scented oil and butter then used the stock to finish. The bread was my Achilles heal when sopping up the stock. A most decadent indulgence

Just a burger with oven fries. Made a tomato jam from a partial container of multicolored mini tomatoes. Sometimes I just need a burger and fries

My Greek oregano is dried but very aromatic. My go to feta is Valbresso. French but darn good

Sliced a chicken breast in half and lightly pounded to make two chicken sandwiches. Panned in butter till golden. Lettuce, tomato and basil leaves to dress it.

Good to know there is something good to do with this ultra lean cut.

I suspect you are a good freeze maven when you want to be Anna

Open air will give you more surface drying and as long as you don't let that get out of control is a good thing

A quick chicken and broccoli dinner before heading out to a concert tonight

The whole month of Oct is booked. Will have to check periodically to see if there is an opening

Leftover chicken mole. Spicy with a hint of sweet. why don't I make this more often?

Wasn't planning on renting a car. Hoping public trans and cab/ ride sharing would fill the void. But is an option. Sounds like an experience not to be missed

I will be 3 days in each city 1st week in October Would appreciate suggestions for restaurants, tapas bars and possibly food tours Not really thinking super high end but could be convinced. Thanks

Remember my grandmother making oxtail soup. It was a favorite. All the family members still have a soft spot for them Yeah back then it was cheap, plentiful and more in the soul food category and not popular unless you were in the know I love them and still make them but have been doing long SV cooking over stove top cooking and using the meat in different applications

Dinner was chicken mole. Used Rogelio jarred mole and the meat from a couple leg quarters and wings which I poached in just made chicken stock. Served over jasmine rice. Red light food for me.

@HungryChris that sounds like a good sauce. I need to give that a try

They were both outstanding. I'll be ready for dinner after many laps in the pool to break the heat of the day. Low calorie day over all. Saul good

Pulled a couple pounds of chuck from the freezer and ground it up. Hummus and spiced ground meat for dinner

Does whiskey and a cigar count? Trying a new acquisition.