[homevintner]

Last night was a hand-breaded fried pork tenderloin sandwich on a tomato focaccia, a side salad with creamy garlic dressing, and sweet iced tea. Tonight, not a clue yet.

[Palomine]

Dining alone tonight, so not much effort re: presentation, but dang it was delicious. Salmon with a sweet soy glaze (skin side crisped to perfection on the grill); mixed veg in a dark chili sauce (including chayote squash and eggplant) with rice topped with furikake.

[Palomine]

More of a late lunch than a dinner, and only a B- for presentation since I didn't have any guests and was in a rush (hungry) I made Felafel over rice and a nice side salad. The felafel was from the dry mix in a box (Sadaf brand in my case) to which I added LESS water than directed but added a full can of (drained) white beans, along with garlic, minced onion and a lot of fresh cilantro (since I didn't have any parsley in the house). Sauteed over medium heat in a non-stick pan with a little olive oil... only takes maybe 4-5 minutes per side.

Because they're patties (instead of balls) and only lightly sauteed (instead of deep-fried) they're a bit more fragile than you'd expect, but flavorful and filling (and totally vegetarian of course). Also, because I was hungry, I didn't wait the hour instructed for the mix to set up, but only 10 minutes... had I waited the hour, they'd have been firmer.

What looks like the middle eastern chili and tahini sauces on top are actually a chipotle salsa and a sesame-based salad dressing (from Trader Joe's) which worked fine. I had two platefuls, so it got an "A" for flavor.

Felafel b40

[Palomine]

12 minutes start to finish:

Heat favorite pan w/olive oil.

While it's getting up to temp, prepare a small salad of mixed greens (heavy on avocado and pepitas) tossed with just a bit of soy/ginger dressing.

Pan's hot. Add a pat of butter, a few slivers of red onion and deposit a quartet of fat scallops (salt, pepper) into the pan. Cook about 90 seconds per side.

Just before they're done (DON'T OVERCOOK them for Jebus' sake!) toss 'em all around in the juices and place on top of salad, scraping any bits from the pan (what cooks call "fond" I think) onto the salad.

Serve with an ice cold lager, into which half of an entire lime has been squeezed and enjoy.

Scallop salad 40b

[Palomine]

Grilled caesar salad with croutons and tomato soup. Served with a nice dry white wine.

Dressing recipe, etc... from the Cook's Country website/television show. After the photo was taken I put a couple anchovy filets on it, since I'd opened a can to make the dressing. I like anchovies, so sue me.

Grilled Caesar salad w crutons and tomato soup 40b

[homevintner]

Large salad with creamy garlic dressing

[Palomine]

Futhabukin' muttload of Korean BBQ chicken thighs yo. Enuf for four with plenny of leftovers, served with veggies (baby bok choy, red onion, etc... w/preserved lemon and chili) and rice and whatnot. My new (used) BBQ affords elbow room unheard of with the Patio Caddie. Now all I need is a light near the BBQ since it gets dark so damn early!

Korean BBQ chicken for four 40b

[Palomine]

Somehow, I managed to miss lunch again, so I started dinner early. Grilling some salmon and will serve it with a bulgur wheat pilaf (sorta like couscous) and a spinach salad. For veg, I'm going to roast a tray of white pumpkin and butternut squash with red onion, garlic and rosemary. Please note that there are pumpkin seeds in the veg, but they are not from the pumpkin I roasted, but rather shelled/toasted pumpkin seeds (kernels... here in SoCal, they're commonly known as "pepitas") that I added towards the end.

I've learned that it's a PITA to peel (skin?) a pumpkin, especially a small one.

Editing to replace the pre-cook/prep photo with a post-cook "after" photo.

[pedonbio]

Somehow managed to miss lunch again, so starting dinner early. Going to grill some salmon steaks, steam some couscous and for veg, I'm going to roast a tray full of white pumpkin and butternut squash with red onion, garlic and rosemary (pre-cooked pic attached).

It's a PITA to peel a pumpkin, especially a small one.

Interesting. I make something similar, with apple chunks, nutmeg, and ground cloves plus, of course, butter, added.

[homevintner]

Fettucini alfredo with grilled chicken and a salad

[Palomine]

Yesterday I fed some folks by grilling and then slow-cooking pork riblets and veggies, which were served in a magic brown sauce with Bulgar pilaf and a salad on the side.

Grilled pork and veg then slow-cooker ULd OTF din

[homevintner]

Venison bratwurst

[gOOber]

Hot crab dip

[homevintner]

Last night was lobster mac and cheese with a salad. Tonight was venison chops and home made applesauce.

[Palomine]

I had some of those giant (mutant?) chicken breasts from the supermarket, so I figured, why not cook 'em in the slow cooker? Yes, the slow cooker's usually for pork butts and beef shoulders and other tough-but-flavorful cuts of meat that need and benefit from the low and slow cook. But I figured it'd work on the huge hunks of poultry, so I went ahead.

Season and lightly flour the breasts and brown them on all sides in a pan. Place at the bottom of slow cooker.
Add veggies (red taters, carrots and onions mostly, along with some garlic, spices and herbs).
Fill a little under half way with (previously made) homemade chicken stock.
Close the lid, set for six hours and go clean out the garage, hang a couple of pictures, do a load of laundry, play with the neighbor's dogs, etc..

The result was tender and tasty chicken that fell apart into shreds and chunks with just the slightest pressure from a fork. I used a bit of the stock to make a gravy by mixing it with a roux in a separate pan. Served with a Bulgar wheat pilaf (just for a change from rice or pasta) and a butter lettuce salad with a tahini-based dressing and a dark beer.

Seriously delicious.