Just plain Chinese sausage.

Some very tasty sausages from Asia…

THE frled Oklahoma onion burger and Publix red potato salad. I approve this message!

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Fail for not getting a pic but as a recent (maybe 3 or so years ago) convert to chicken thighs for all things chicken i just grilled my first bone in/skin on thighs a week or so ago.

Holy smokes if you get the heat right they are fantastic! Nice crispy skin and super juicy.

It's summer and that means one thing: Lobster rolls & fries. Chenin Blanc + Viognier paired nicely.

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We have an incredible Persian restaurant nearby. The food is always amazing. Had their seasonal Watermelon Salad Friday night. Truly one of the best things I've ever eaten. I've got to try making it.

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Menu Description:

crushed cucumber, charred shallot, feta goat cheese, herbs, jalapeño feta creme, lemon-tarragon vinaigrette

Angus beef with Montreal Steak seasoning, basil, cheese, lettuce, tomato, red onion, spinach dip, guac, sriracha, toasted garlic nan. 2 meals.
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I picked perhaps a quarter of the total berries from the self-pollinating montmorency. They were smaller this year.
I gave away another bowlful.
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The tedious part: 540 cherries later I was finally done. Sheesh. That stretched into four shallow pies but the deep-dish uses 200-250 per. Still missed a few pits. You need a good system for this. The mason jar slap-style pitter wasn't very precise and the hole was too large. The handheld pinch style works better IMO.
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To make crust you need a pastry cutter to work the fat/flour in the bowl. I used lard/butter instead of crisco for the top crust but it wasn't cold enough to stay suspended in little bb's. Wrong recipe and I pressed too thin. Even frozen it was difficult to work with and fell apart easily. The two made cut into strips only covered three of the pies. Over the next day I ate the 'mistake'. Yum.
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I used less than half the sugar (1 cup sugar per 8 cup berries) with a dash of lemon juice to tart it up even more. A little cinnamon and real vanilla. I used corn starch but tapioca works as well. Frozen butter under. Egg white/water brush the crust and a healthy dose of cinnamon sugar. That is where I like sweetness. 450deg for 10-15min to crisp the crust and then 375deg 30-45min until bubbling. These were probably slightly undercooked but the top puffed up nicely.
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Seared double-thick pork chop with a black currant-peach-cognac sauce with peppadew peppers stuffed with caramelized onions. Garnished with peach, black cherry and Incan red drop peppers. Soaked the currants in the cognac for a few days. Phenomenal.

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Looks good. What are those Inca peppers like?

They are sweet but nothing to write home about. More garnish than anything which is why I got them. If I had put some chevre in the bottoms of the peppadews, those would have gone from a 10 to an easy 12.

Summertime Surf N Turf: lobster, mega-crunchy chicken thigh, onion rings, corn on the cob and cole slaw. You know you've have too much lobster when the onion rings blow you away. Even better than the chicken with a new seasoning mix... onion rings were mixed with a flour cut which means a little mix went a long way. Still, achieving the level of mega-crunch was extremely satisfying. A little (lot) of Prosecco was perfect.

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Gulf shrimp with shiitake mushrooms, figs, honey candied pecans and peppadew peppers stuffed with caramelized onions, cream cheese and Fourme d'Ambert, a french cow's milk blue cheese. Grüner Veltliner pairing. This was a no utensil dinner. Finger bowl was a necessity. Shrimp in the shell were extra tasty as they should be. But the key concept of the dish was the pairings:

Figs & pecans: could have eaten these forever. Would make an excellent pavlova.
Shrimp & pecans: also great
Shiitakes & figs: really nice
Shrimp & shiitakes: really nice

Shockingly, the peppadews were not as great as I thought they would be but the reason was simple: too much caramelized onion. The peppers were stuffed with them and then the cheeses added and then more onions. Too much. They overwhelmed the concept and lost all acid balance with the peppers. Just the cheese and peppers would have been nice. Looking forward to all the leftover pecans. Fun fact, butcher's paper is not entirely non-stick. Get parchment.


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Fired up the Ooni..

Now a really pretentious description

Rustic Pizza: Home grown tomatoes. homegrown basil, local smoked mozzarella, homemade sough dough crust, 00 flour


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Spaghetti bolognese. I don't think I've ever cooked it before. Lasagne plenty of times. As a Spaghetti bolognese virgin I was pretty good I think.

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Chile verde with adobo sauce and eggs.

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Just back from a week in Hilton Head Island. Sunset dinner at the newly renovated Quarterdeck Restaurant in the Harbor Town Marina. Fried Shrimp Platter, Salmon on Shrimp Risotto and View all fantastic!

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My friend from Pune has been staying with us as he is in between places. He is cooking everyday.


Saag
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Mutter and basen parantha
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Very interested in learning more about this, it looks fantastic. Can you give a brief recap of the recipe for a weekend hack? We love to cook and love pretty much anything w green chilis.

More pics from my house guest, the chef.

Aloo, chipati, and basmati rice
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Cabbage IIRC, but it has no cabbage taste
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Bitter gord filling
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Bitter gord
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