What's cooking?

Mert, what's the Tuns resting on? Is that the tapenade? Plate looks great.

 

Pork and vegetables. I don't get to cook food like this too often since my gf doesn't eat meat. So when I get the chance I really enjoy it.

 

Thank you Mike , the green stuff that tuna resting on is a smooth purée made with fava beans , dill, mint , garlic and olive oil. It is a more refined version of a dip that comes with seafood restaurants across Mediterranean

 

From Oktoberfest menu , smoked white asparagus , shaved asparagus and fennel , orange , puffed malt and bearnaise

 

Prawn and scallop "bratwurst" with Hawaiian purple sweet potatoes and curried cabbage

 

Quick and easy tonight.

Pulled Pork from this weekend.

 

Just put that in front of me with a fork & knife, and I'll be a happy camper.

 

Red beans & rice w/sausage.
And cornbread of course

 

How did you get that seafood brat to turn out. I've been messing with that, with very little success.

 

It came out really good , I had done chorizo version of that before but liked this one better . I did a basic mousse of 1 pound shellfish , 1 cup cream and a 1 egg. Instead of passing it through tamis, I left it like that with the ground fennel and mustard seeds in it. I put the mixture into piping bag, piped it onto a cling warp and rolled it , cooked in waterbath and chilled it down . Cut both ends off, pushed the sausage out and pan fried to get some colour on it

 

First day that really feels like fall, so time for some chicken chili.

Ready to prep:

 

Is that what fall means? Chili time? I work at a grocery store part time and these past two weeks we can't keep chili beans and seasoning on the shelves!
I was thinking "what the heck is going on".

I see the hominy...ever make or eat Pozole? yummy stuff!

nice knife BTW!

 

Yeah, Son was good enough to post his recipe for Posole on another forum. Great stuff, but HOT! Son is a spicey one!

 

ohhh no. I do not do spicy. I don't even like black pepper.
My father makes it just right.

 

Oh my. We'll have to work on you!

 

And the end result--chicken chili over brown basmati rice, with a little cheese & sour cream (and mandatory margarita.)

 

Looks delicious Lucretia. Love the mandatory Margie!

 

Thanks! It was a good batch--the hatch chiles were in at the store, so it had a little extra zip. We hardly ever eat beef chili anymore--just prefer the chicken chili, and don't feel like we're missing anything.

I was in my mid-30's when I had my first margarita. Still trying to make up for lost time.

 

Must be different now that you're in your late 30's Lucretia.

 

Shepherd's Pie for dinner..