I’m sure it was delicious, but the European loose steak fries next to random meals looks so unappetizing
Anyone have suggestions for what to do w a shitload of habaneros besides hot sauce and salsa? I got a plant this year in the spring and I need to harvest them before the frost. Got about 40 of them. I’ll probably pickle some of them
Found a random place for dinner before a concert and it turned out to be a Arab chipotle type thing and I need more of these in my life. “You want hummus on that?” Why yes, yes I do
I kind of winged it/ did a Frankenstein recipe from a few recipes I found to match what I had at home. 3 green onion stalks 4 big garlic cloves A big thumb sized knob of garlic 2 habaneros big pinch of salt 20ish cranks of black pepper 1 t of allspice 1/2 t of thyme 1T of brown sugar blend it w just enough oil to make it into a paste. Marinade the chicken, then grill it.
making the NYT braised garlic short ribs next weekend (anniversary), thoughts on side dishes beyond the classic polenta or mashed potatoes?
Butternut squash macaroni and cheese is great this time of year. I’m also a big fan of doing roasted butternut squash cubes with goat cheese, rosemary, and pomegranate arils.
I don't think the wife is a huge risotto fan (lame, I know), but I like that idea. second side sounds and looks delicious
as a peace offering, I will also provide a great fall recipe for these enchiladas that absolutely slap. Especially the enchilada sauce. had them last night https://thefoodcharlatan.com/sweet-potato-black-bean-enchiladas-recipe/
On this month’s version of Poor Paul’s Steakhouse we hope not to screw up this 2” thick beautiful NY Strip. Salted it this morning and I’m gonna do the Kenji reverse sear, which is out of my wheelhouse because I usually am a traditional sear person.
The smell of that enchilada sauce simmering is great. Nice twist on the classic meaty enchiladas we all eat so often. Glad you enjoyed. Goes great with avo, verde, and/or a creamy jalapeño sauce
first cold snap in the south this week and we are definitely making meat, spices, and tomato stew with beans that Texans don't like the name you'd call it because I like to include beans.
Was fussing around the kitchen and realized I could make breakfast Crunchwraps. Big tortilla, refried beans, some grated cheddar, scrambled egg, crumbled tortilla chips, topped with a spicy Mayo.
Got my CSA box this morning which had some beautiful napa cabbage, potatoes, and a mix of sweet/hot peppers. Naturally, had to make hash. Used my yucatan salsa under the egg.
Since we’re doing our slutty egg dishes from today in here this morning: everything bagel toasted inside only, scrambled eggs, bacon, sharp cheddar, roasted garlic mayo, pickled jalapeños.
I did not make this but just got back to the US and was awake early so hit the ten seat diner up. Even at 730am there was a wait.
yeah, always assumed it was mostly nostalgia that kept it so popular and was very glad to be proven wrong after my first visit a while back