Lunch 2025

[MaryIsobel]

34 minutes ago, C. sapidus said:

Seared tuna with a tomatillo, chipotle, and avocado sauce. Stir-fried mustard greens with garlic and oyster sauce. These were intended as components of two different meals, but sometimes stuff happens.

 

Marinade was roasted tomatillo and garlic salsa with chipotles, sugar, and salt. Diced avocado was mixed in to make the creamy, tangy, spicy, and smoky salsa. Tuna was grilled over charcoal to medium rare (probably closer to medium on the thinner pictured piece).

 

Wow - I would order that at a restaurant in a heartbeat!

[rotuts]

TJ's Naan , Fontina , green chili flakes

 

AirFried , then lightly torched.

 

 

Tasty.

Edited May 11 by rotuts (log)

[RWood]

I suppose this is Happy Mother’s Day brunch 🤷‍♀️. 

”John’s” Special, roasted breakfast potatoes, sourdough toast, Prosecco and berries. 
John’s special is my mom’s husband’s take on Joe’s Special in SF. He used Italian sausage instead of hamburger. And it’s more frittata like instead of a scramble. 

[Margaret Pilgrim]

II love (covet) the individual AllClad vessels!

[RWood]

44 minutes ago, Margaret Pilgrim said:

II love (covet) the individual AllClad vessels!

Check Home Goods & TJ Max. I’ve found them on clearance for under $10 ea. Regular price is $12-16 depending on which pan. I have several of them. 

[KennethT]

5 hours ago, rotuts said:

TJ's Naan , Fontina , green chili flakes

 

AirFried , then lightly torched.

 

 

Tasty.

Green chilli flakes?  I don't think I've ever seen that.  I also didn't realize it was possible - I figured the green chillies would turn red while sitting out in the drying process.

[rotuts]

@KennethT

 

Yes.  much more interesting flavor than red.  not easy to come by.

 

TJ's has a mix , mostly green a while ago , which they of course D/C'd.

 

I still have 3 unopened jars.

 

so I looked on line , and got the Sonoran.

 

 

have not tasted it yet.

 

Will use up the TJ's first.

Edited May 11 by rotuts (log)

[Shel_B]

Poached Chicken Thighs: These'll be used in some subsequent meals ... added to the recently made veggie-spaghetti soup, a rice dish with veggies, might even make a chicken salad. The broth will be used as a base for various dishes. I'll cook and mash up some Yukon Golds with it, freeze some for later ...

 

 

[Shel_B]

Late Lunch Leftovers: Yesterday I poached some chicken thighs. A couple-three days before I made a vegetable and broken spaghetti soup. Today I put some thighs together with the soup, adjusted the seasoning, and made a light but filling chicken-veggie-noodle bowl. Five minutes to put together.

 

[C. sapidus]

Chipotle shrimp and chorizo tacos, with sliced radish, cucumber and radish relish, and cilantro. Sauce was chipotle in adobo, roasted garlic, tomato paste, black pepper, and cinnamon, whizzed up in the Preethi, fried with white onion and chorizo, and finished with Mexican oregano, a little fish sauce, a pinch of sugar, and a dash of half-and-half. Good stuff - lately I have been a fan of radish with tacos.

 

[KennethT]

Teowchew bak kut teh with homemade pork broth, garlic, black pepper from Sarawak and Argentinian red shrimp

 

Cucumber pickle 

[OlyveOyl]

Salmon cooked in browned butter with chervil.

A vegetable stew of sautéed onions, potatoes, zucchini, peas and garlic.  All were cooked in homemade chicken broth , then topped with shredded basil.

It’s so nice to have home grown herbs at this time of year!

[blue_dolphin]

The last 2 days, I had this Cranberry Beans with Mussels and Chorizo from Ari Kolendar's book, “How to Cook the Finest Things in the Sea.”

Kind of a bowl-o-brown but lots of flavor and texture. Creamy RG Borolotti Lamon beans, tender, savory tinned mussels en escabeche, crispy, chewy cubes of chorizo and sweet, tangy cherry tomatoes.

I bought the book after listening to his author interview on Evan Kleiman's Good Food and I have a few more marked to try:  Shrimp with Lentils, Two-Bean Salad with Squid and some version of fish en papillote will happen soon. 
 

Not so hungry today, I used 4 oz of halibut cheeks to make a small plate of the (not)Sand Dabs with Sea Beans, Shallots and Sherry Vinegar from the “Zuni Cafe Cookbook.”

Edited to add that this was my first time cooking halibut cheeks. I wasn’t sure if I should treat them like scallops or what. This was a basic dredge in flour (I used Wondra) and sauté in butter. They were lovely.  Any recommendations for halibut cheeks?

 

 

Edited 10 hours ago by blue_dolphin (log)