Good tip, I hadn’t thought of that and we’ve been eating a lot of corn lately as it’s been really good.
I had some roasted beets and needed a side dish so I sauteed onions and caraway in goose fat and then heated the beets in it. Next time I’ll toast and grind the caraway.
um, you used a lid right?
Used the True Food Kitchen recipe as a base and made a kale salad with baked, cubed chicken breast and sliced mango. Surprisingly good.
But I’ll still say yes to McDonald’s fries : )
I made lamb burgers with caramelized red onions, goat cheese, thick cut bacon, harissa mayo, and arugula. The lamb patties were made with paprika, cayenne, garlic, and fresh mint. The buns were toasted in the skillet with the lamb “grease” from the patties and some butter.
went with viet cajun for the 4th
Neglected to take any pictures, but for the Fourth, whipped up some cauliflower/romesco tacos, black bean ragout, miso butter corn and kale + cashew/lime/cilantro cream nachos.
And this morning for breakfast, I combined the leftovers from everything into one pile of a dish.
Vine Peppcorn Chicken - very flavorful. If you are into Sichuan Peppercorns, you should try this
Off-topic but Andrea Nguyen just posted that at Costco all the black pepper, both peppercorns and ground coarse and fine, are from Vietnam. I checked today and it is.
I forgot to take a picture last night. We had this leftover from local mussels for lunch the other day.
I added about a cup of very bland chicken broth as I had no clam juice. Added a little blob of M. Hazan’s tomato butter sauce, maybe a third of a canned chopped tomatoes with a bit of the juice, white corn cut off the cob and 8 oz of cod cut into 1" cubes. Simmer about 5 minutes. Squeezed in a little lemon juice. Light and tasty.