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I saw this recipe for steaks in cherry sauce and it looked really good.  However, I had no steaks on hand, but I did have 4 boneless pork chops.  I thought the substitution turned out very well and while I was not patient enough to let the sauce reduce as much as it should have, I'd definitely make this again.   

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Swordfish is generally our go to at our local fish store, Annapolis Seafood Market.  14.99-16.99/Lb, fresh from the Atlantic. Generally they get a few fish in and cut lots of steaks from the loins.  Very easy fish to grill.

I have bought a few whole Yellow tail snapper as well. Have the fish monger gut, scale , take head and fins off.  Stuff with some herbs and fruit and this also is easy in a fish basket on the grill.

Though I am in Annapolis I tend to avoid whole crabs.  Just can't see buying a dozen jumbos at 100+ dozen and then having to do all that work.  

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Eggplant and onions-Cube eggplant toss with EVOO, salt, pepper, red pepper flakes, onion.. Cook in aluminum tray on grill for 1+hours.

Tri Tip from Trader Joes

Probably a Cabernet Sauvignon 

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For some reason I've been craving swordfish🤫. Last night was the leftover crab cakes I made from our ProFish order. They survived their two-week stay in the freezer in good shape. Steamed fresh asparagus on the side. Hollandaise would have been nice but I"m lazy and dressed mine with a little Briannas champagne vinaigrette, which Pat turned me onto a while ago.

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Roasted chicken, sliced, on top of sliced roasted potatoes and oven roasted asparagus. Drizzled with a cheddar cheese sauce. That little meal used up quite a few odds and ends in the refrigerator. 

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On 8/1/2020 at 3:55 PM, dwt said:

Briannas champagne vinaigrette

Ha! I don't even remember mentioning that here. It is good.

It's been a while since I've posted in this thread.

Some recent highlights: chilled corn soup; bacon mushroom cheeseburgers (from Red Apron ground beef); baked ziti; tofu and green beans with chile crisp; baked spinach and zucchini; pork fennel sausages, onions, and peppers; brie pesto pepper grilled cheese; kale and sweet potato hash; chicken teriyaki with fried rice, green beans, and cashews; chicken vegetable barley soup; and, tuna noodle casserole with peas, topped with crushed potato chips.

The baked ziti underwent some changes in its various leftover stages, with the addition of peas, pesto, and roasted cherry tomatoes. It had Red Apron fennel sausage in the sauce. The remainder of the sausages were a separate meal. The corn soup was excellent but kept needing to be thinned for each serving. The spinach zucchini casserole used up leftover rice from something or other and reminded me that zucchini actually does have a flavor.

Tonight will be baked chicken thighs, arborio rice with walnuts and broccoli (adapted from a Jacques Pepin recipe), and corn on the cob.

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Tonight salmorejo cordobes for appetizer and sheet pan chicken thighs cooked with broccoli, yellow pepper, onion and russet potato.

 

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Baby back ribs, with a simple dry rub, low and slow on the Weber kettle. Well, not slow enough. Temperature control was a problem. I had it right at the beginning but at some point when I thought it was getting too low, I opened the vent further and it got up over 300. The ribs were still good -- there's nothing left of the two racks, divided amongst us three. We also had steamed kale with carrots, and macaroni salad from Snider's (one of my vices).

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It's Sunday again. So, the boy grilled. And we had hanger steak, corn on the cob, focaccia from RavenHook Bakery, twice baked potatoes out of our freezer, grilled mushrooms, and salad. Oh, and shishito peppers. Those plants are going nuts!

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Last night was hotdogs on brioche buns, macaroni and cheese, and a skillet medley of garlicky roasted cauliflower and cherry tomatoes with cannellini beans and pesto.

The hotdogs were A & H kosher beef hotdogs I'd found at Trader Joe's, boiled, and they were fantastic. It seems they just began carrying them in June. I am now a fan (and I don't eat many hotdogs). The buns had been carefully wrapped and put in the freezer a month ago after a Whole Foods order brought two packs of them instead of one. 

The mac and cheese is the classic recipe that used to be on the back of the Mueller's box, with a cornstarch roux instead of flour. This used to be my go to, but I hadn't made the actual recipe in quite a while. It's a perennial favorite, never disappoints.

The vegetables were a riff on a recipe I saw in the Post recently but almost completely different :lol:. Okay, "loosely inspired by." I sauteed several cloves of garlic, dumped in drained boxed cannellini beans, cooked for a short time and then stirred in the last of some pesto I'd made last week plus cauliflower florets and cherry tomatoes I had roasted with evoo and dried Italian herbs. I splashed in a little chicken broth from a box in the fridge, let everything simmer together for a couple minutes until most of the liquid cooked off, and...that's it. It was quite good. The actual recipe is probably good too:D.

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Last night - eggplant parm, more focaccia, salads.

Tonight - salads, TAQUITOS, and guacamole.

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Dinner for my husband's birthday:
Caesar(ish) Salad with brioche croutons
St. Louis-style spare ribs
Creamed spinach
Roasted Yukon Gold potatoes
Corn on the cob
Cookies and cream cupcake
Cookies and cream ice cream

The ribs, salad dressing, and cupcake were all from an NRG delivery. The ribs came fully cooked. I reheated them, coating them with the last of some homemade bbq sauce in the fridge near the end. They were incredibly tender. Red Apron pork has been consistently, impressively good.

The roasted potatoes came out perfectly. I did them the way I usually do--boiling until just getting tender and then adding back to the empty pot with butter and oil and shaking them around to rough them up--but instead of putting them in a roasting pan to brown, I laid the quartered potatoes in a hot cast iron pan and put that in the oven (where the ribs were already heating).

This was a lot of food, more than it seemed like when I started out. The spinach, which was a fairly small batch, was the only thing we finished. There was another cupcake (and more ice  cream), but that will wait until tomorrow.

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Leftover Caesar salad
Mushroom soup
NY Strip steak
Chinese eggplant with spicy garlic sauce over leftover rice and broccoli

The steak was from Red Apron via NRG and was fantastic. We split one, as we often do. It was 12 oz., about 1" thick. Cooked 5 minutes per side in a screaming hot cast iron skillet, mounted with a little butter, and rested for 10 minutes before serving. The butter was probably gilding the lily but, wow, this was good.

There was a soup from the remaining button and shiitake mushrooms lingering in the refrigerator, some red miso, celery, garlic, onion, and the remainder of a box of chicken broth. I splashed in some sherry vinegar right before serving.

A produce delivery that had promised a couple pieces of eggplant yielded three 6-inchish very slender pale lavender ones. I looked them up and discovered they were Chinese eggplants. I dug around and I found this Steamy Kitchen recipe (haven't looked at that blog in years!) that's more a description than anything (i.e., no amounts for anything except oil), but it worked great. The only thing I didn't have was a fresh red chile. I went instead with half a minced jalapeno rounded out with some Korean chili flakes.

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