scubadoo97

Started the day with huevos rancheros. Cooked down a can of diced tomatoes and chilies and fortified it with ground ancho, guajillo and morita chile powder. Fried corn tortillas and dredged them in the sauce, topped with fried eggs and a side of roasted corn relish and sliced avocados. Great way to start the day

Sea scallops and corn relish tonight

Love the use of beet greens

SV chicken thighs pan roasted to warm and brown them up and a pan sauce made from the bag juices. Roasted brussels and salad. The brussles look darker then they were but even a little dark they worked well.

@weinoo envious

staying in my cousins beach condo with another couple. Saturday dinner was a couple of roasted chickens with a big salad. Yesterday pizza delivered from a local place and a salad. Nothing too exciting except the weather was better than anticipated

Shain, those look great!

I smoked a point end corned beef yesterday to make pastrami. This morning used the ends and chopped them up and mixed with a scramble egg for a pastrami and egg sandwich on toasted Cuban bread. Topped with some baby kale so it sounded healthy

Dish determined on the fly. Shelled the shrimp and used the shells to make stock along with lemon zest, green onion and garlic and cooked some Korean noodles in the stock. Browned the shrimp in butter with zest, green onion and sweet basil. Used some of the zest, onion and basil to top off the dish. It was one of those dishes where I just said "damn, this is good, wish there was more". The shrimp were plump and sweet

As hurricane Hermine brushes by I have some jumbo shrimp thawing. Dish to be determined

This is what happens when my wife is late from work. I play in the kitchen. Leftover salt cod and potato mixture that was used for fish cakes Sat night were fried and served with a garlicky homemade mayo. The texture of these quenelles was far superior to the cakes that were shallow fried the other night. These were light as a feather.

Looks like my first 3 from Masters of Malt. The bottle shape is different compared to the ones distributed in the US which is the same bottle used for Doorly's. I love this rum. Can nose it all night but I'd rather drink it

Thanks Shain! Had to look this one up

Lunch is deconstructed hummus. I had some cooked chickpeas in the fridge which I seasoned with salt, garlic powder a good dose of olive oil and a drizzle of tahini. Ground cumin would have been nice but I was lazy and hungry

I have some black mission figs simmering with sugar and a splash of lemon juice on the stove at the moment

Tonight I made a chicken roulade with part of a chicken I boned out over the weekend. Lightly pounded half a breast and rolled it up with the beet greens that were in the fridge and covered it in the chicken skin of the breast. Cooked it SV @ 143f for about 2 hours. I could have pulled it earlier but my wife had a late meeting she wanted me to attend so SV seemed like the best way to go

A runny fried egg on top of beet greens and fine diced stems

I took your lead seeing a couple of Georgia peaches that were ready to be eaten on the counter. Thick slices of toasted Cuban bread with slices of French feta topped with sliced peaches. Really was was a nice combo

That sounds really good. Another combo with chipotle I make often is guava paste blended with chipotle in adobo. I keep a jar of this in the fridge at all times. The flavors really work well together. Fabulous on grilled food and in stews as well as other things. Very stable in the fridge and will last a long time

Glad this fish didn't posses those rank qualities or I'd be eating it solo

The flavor of this fish was not fishy at all. My wife wasn't loving the texture because she was expecting it to be more like fresh fish and it was a bit firmer overall I'm real happy with this product. Again it was refrigerated and not dried out like some salt cod and was skinless for the most part . I'll be back for more when I use the last fillet. I'm planning on doing fish cakes next. The firmer texture should work well in that dish

Corn cob stock really pushes the corn flavor up a notch

I agree completely

A big salad at home then beer at a local brewery and pretzel bites

Garbanzos con bacalao