I’m not gonna lie to you … I lied to you. One of these menu items is a great, big fib. Blech. I will not eat it, will not I say. I sometimes eat this thing, but only when I’m on shoots and it’s being served to me by someone else who cooked it. Maybe two or three times a year I eat it. I don’t love it but I eat it ’cause it’s good for me. But I want you all to think that I have a more sophisticated palate than I actually do so I put it on the menu as if I’m going to have it for dinner one night. But I’m not. Secretly we’re actually going to have quesadillas and antojitos again that night. With gobs of sour cream. 🙂
MONDAY – Leftover Beef Stew.
Stew is always better a day or two later. And with every degree of increased deliciousness, comes an equal degree of increased grossness in appearance. Oh! And I forgot to mention in the original stew post that I discovered a trick that’s helped me out A LOT when making any kind of meat stew. Recipes always tell you to cook the meat “until almost done” and then add your vegetables. Yeah, um … I can’t do that. I always end up completely overcooking the meat by the time the root vegetables and dumplings are in and done. I end up with stringy, vomity looking beef that’s no longer recognizable as meat. SO, what I do now is cook the meat until it’s perfectly done, remove it from the stew and then add the potatoes, carrots etc. and cook them until they’re done. Add the meat back in to heat it up and Jack’s Your Uncle! (hi Uncle Jack) I’m a bit stunned as to why recipes don’t suggest you do this in the first place.
TUESDAY – Seared chicken with Roasted red peppers, topped with goats cheese and a honey balsamic dressed. Serve on a crispy bed of Red leaf lettuce.
My friend Andrea is a world class (literally) makeup artist. We’ve been on a few shows together and one day she ordered this take out dish from a restaurant at lunch. I immediately seared it into my memory and have been making it at home ever since. Very, VERY good. And way more filling than you would think. The big lug fills up on it and he’s a big lug.
WEDNESDAY – Szechwan Carrot Soup, Peanut chicken satays, brown rice.
I haven’t made this soup in years! I found the recipe crumpled in the back of the “soup” section in my recipe box. At some point I probably thought, I’ll never eat anything other than potato/leek soup again and banished all other soup recipes. Other than Hamburgers soup. It’s good too. I love a hearty soup.
THURSDAY – Poached salmon with a dill sauce served on a bed of wild rice with lemon zest broccoli.
I’m making this even though wild rice takes forever to cook. I doooooooo love dill. Sometimes when I’m in the grocery store I grab a handful of the fresh stuff, smush it between my fingers and go around the rest of the trip smelling my hand. That’s how I got the handle “Pickle fingers”. I don’t actually have the handle “Pickle fingers”, but it’d be cool, doncha think?
FRIDAY – Cashew chicken with rice and (fingers crossed) fresh asparagus.
The cashew chicken recipe is a recipe I saw on Martha Stewart’s Everyday Food on PBS. I love the cooking shows on PBS. No fancy schmancy, no people catching on fire. Just plain old public broadcasting cooking shows. Julia Child, Jacque Pepin, Lidia Bastianich. Love them.
SATURDAY – BBQ cheeseburgers (made with home ground beef), BBQ shrimp with paprika, garlic and butter, homemade Macaroni salad & veg.
Supposed to be a beautiful spring/summer day on Saturday so I’m bustin’ out the BBQ. Not the big guns … no 6 hr. long back ribs yet … but it’s a start.
SUNDAY – O.F.D.
Out For Dinner on Sunday night. No idea where, no idea when but I have a hunch a massive cheese fondue may be in my future. I’m a bit psychic.