Speaking of Caesar salads, this is my favorite version. It’s a Geoffrey Zakarian recipe and calls for white anchovies. SO good.
@Shelby – thanks for the additional information on the pork. Sounds like Mr. Kim and I need to do a collaboration! One more question - do you remember how many pounds it was?
@Duvel – I’m in love with that sandwich. I’m convinced now that Germany has the best bread in the world.
@Tropicalsenior – your bizarre pizza may look messy, but it also looks and sounds delicious!
Dinner Wednesday night was not an unmixed success:
The corn was very good – especially for June corn that’s done what I’m sure is a world tour. The bay scallops tasted quite good – mild and sweet – but were soggy by the time I served them. They were the last thing cooked – and still very hot when we ate them. But the coating was soft, not crisp. Any ideas why that would be? They were dredged in a mixture of Wondra and Old Bay. Was it maybe just because frozen scallops are so wet? I did dry them well, but…??? And I have to say that I’ve decided to pretty much give up on fresh beans. They all claim to be “string-free” and when they are raw, they ARE. If you try to string them when raw you get nothing. But cooked is another story. These were better than most – they were at least edible (I’ve had whole pots that I had to toss because they were like trying to eat a mouthful of dental floss), but still not what I like. That’s sad because fresh beans, done the way I cook them, are the best taste and texture to me. Ah well, I’ll just have to be happy with canned. Frozen beans are beyond the pale.
Served with sourdough bread and marinated cucumbers (mine aren’t ready yet, these were left over from our friends’ party last weekend):
Last night’s dinner was another mixed bag:
Salmon with tzatziki, yellow squash & onions, corn on the cob, and salad:
(Each salad had one cherry tomato from Mr. Kim's garden 😁).
The squash was apparently very good. Mr. Kim gobbled his up and Jessica asked for a bite and then a serving (first time ever). The corn was good. Salad – as usual. The salmon tasted fine, and the tzatziki was really good with it. I’m so glad that Paul Bacino reminded me of it! It was the cooking of the fish that was so odd. I used an ATK recipe that called for heating the oven to 500F with the baking sheet in it on the lowest rack. Then you lower the heat to 275F and put the fish on the sheet and roast for 9-12 minutes. At that point the fish should be 125F. And nicely browned on the top from the high heat at which it starts. As you can see from the pallid fish, the nicely browned never happened. And it took 20 minutes for the fish to be done to 125F. I don’t have a thermometer in the oven just now, but I have had one in there recently and it was fine. No clue. I was going to do it in the CSO, but it doesn’t bake at 500F, so I did it in the regular oven. I think if I try this again, I’ll heat the CSO on BROIL at 500F and then follow the rest of the directions. I’m hoping that that will give me the browning and correct the timing.
