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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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Last night made an old favorite - NYT tandoori salmon - a great dinner party recipe

(if we ever have dinner parties again )

Rice and salad along with the salmon.

 

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Baked eggplant with onions-Yum

Grilled T-Bone Steaks-Yum

2017 Venge Silencieux-Superb  

I've met Kurt Venge a few times and am a huge fan of his wines.  Silenciuex never disappoints and this made a Thursday night pretty special.

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Leftover mushroom soup
Rosemary Garlic focaccia and seasoned evoo for dipping
Romaine salad, cucumber, tomato, Caesar dressing
Meatballs in tomato sauce
Steamed broccoli

The meatballs were also from the NRG order. The last time we ordered them we got more meatballs than this time but less sauce. 🤷‍♀️, I guess. The focaccia was the other bread I picked up from Souk yesterday morning. It, along with the cheddar-jalapeno bread we had with lunch, was quite good. I seasoned the oil for dipping with rosemary and garlic plus smoked salt and cracked pepper.

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Cheddar jalapeno bread
Leftover chicken
Leftover ribs
Leftover macaroni and cheese
Leftover chili beans
Leftover roasted potatoes

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We've been doing our best to finish off leftovers, though I made buttermilk biscuits tonight. But I made them to go with leftover pimento cheese from our Little Pearl takeout order from yesterday, so that's only half of a new thing. The rest of the meal was the last of the baked chicken thighs, reheated corn on the cob, and another go-round of the arborio rice. Its final form was fried with eggplant in garlic ginger sauce and broccoli and extra soy sauce. We also had a salad of romaine, cherry tomatoes, cucumber, and sherry vinaigrette.

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My best friends finally decided to break their self imposed quarantine to come to my house for dinner tonight. 
I served a salad of Romaine, tomatoes, avocado, and bacon, bound with a little mayonnaise, salt, pepper and white wine vinegar. So easy when summer tomatoes are just perfect. 
I topped mahi-mahi with a mixture of chopped Kalamata olives, tomato, capers, garlic, onion, salt and pepper, olive oil, lemon juice. I wrapped it all in parchment paper and baked it on a sheet pan. 
While the fish was cooking, I sautéed parboiled tiny new potatoes, cut in half, in olive oil with some rosemary.I had succumbed to the temptation of the dessert case of the wild Fork foods near me. The little beignets  filled with chocolate were divinely delicious. 
it felt almost normal to have friends over for dinner  

 

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Salad with local tomato-Plain

Eggplant from Serious Eats.  I added too much ginger and garlic.  Actually garlic was roasted with eggplant as well as in dressing.  Awesome    www.seriouseats.com/recipes/2020/01/fish-fragrant-eggplants-sichuan-braised-eggplant-with-garlic-ginger-and-chilies.html

Pork loin cooked with BBQ Sauce in foil.  Fool proof and always moist..  Very Good

Kunde Meritage from Sonoma 2017.  Complemented the meal well.

 

 

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Biscuits with pimento cheese
Arugula and Parmesan ravioli with lemon, butter, Parmesan, and baby arugula
Leftover meatballs and marinara sauce
Zucchini and onions in tomato sauce

I probably could have cooked the zucchini with some of the marinara instead of making a separate tomato sauce for that, but I hadn't realized there was as much marinara left as there was. The zucchini is something I used to make all the time in the summer when I was a teenage vegetarian.

The highlight of the meal was the ravioli. The raw baby arugula on top, combined with lots of lemon juice, Parmesan and some cracked black pepper was delicious. It matched up with the pasta (from Trader Joe's) really well.

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Plank Salmon on the grill with honey and cajun spices.  Nothing beats a piece of farmed, fatty , Atlantic salmon.  Chicken of the sea.

Green beans, baby carrots and corn cooked on a grill pan on the outside burner.

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Shaking tofu
Steamed broccoli
Brown rice

Accompaniments:
Mini curry toasts
Quick-pickled cucumber slices
Honey roasted peanuts

The tofu was from an Andrea Nguyen recipe included in a pandemic interview with her. The recipe came out really well. I used shallot, baby arugula, and parsley for the salad component because they're what I had. And I finally had a chance to use the liquid aminos I bought a while ago for something or other and never used. The bottle wasn't even expired!

We had a couple pieces left from a curry-spiced French toast thing I made yesterday, so I cubed the leftover toasts and reheated fairly quickly in some more melted butter. They were one of the add-ons I had at the table and looked almost exactly like the pieces of tofu. Not the same flavor profile but complementary enough.

 

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Last night

Sausages from Whole foods.  Pork Andouille and Turkey Italien.

Kale salad with sundried tomato bits.

Roasted Cauliflower

Too much Rose 

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