kind of a mish mash:

leftover Roasted pig from Saturday's pig roast, on top of a Hawaiin roll, topped with some bbq sauce, and slaw.

Also some leftovers from last night: beef fried rice, and Hunan Dungeness Crab as sides..

dang that roast pig is good:

Pan-roasted wild lake trout with fennel over sauteed Green Acres Farm golden Swiss chard with roasted baby fennel, garlic, and spring onion (and a few tomatoes for good measure).



Best,
Michael

eatchicago wrote:Pan-roasted wild lake trout with fennel over sauteed Green Acres Farm golden Swiss chard with roasted baby fennel, garlic, and spring onion (and a few tomatoes for good measure).



Best,
Michael

Wow that looks good! And love the choice of vegetables. Where did you get the trout?

BR wrote:Wow that looks good! And love the choice of vegetables. Where did you get the trout?

Thanks very much. I was quite proud of it. The trout came from The Fish Guy on Elston which is a short walk from my house. The retail selection there is never great, but there's always at least one choice that's good and fresh and a reasonable value.

The vegetables mostly came from Green Acres Farm. They had beautiful golden Swiss chard and baby fennel last week at the Evanston Farmers Market and they always have nice onions. Vegetable choice is very easy when you stick to the rule of "if it grows together, it goes together". Also I love fish with fennel.

Best,
Michael

The Fishguy Market
www.fishguy.com
4423 North Elston Avenue
Chicago
(773) 283-8422

so pretty it deserved it's own shot...

Corn CR Salmon tomatoes and salad
with a nice SCM Pinot.

Ballantine of Chicken with a forcemeat & duxelles stuffing
then I went crazy on some zucchini and pototoes with my Mandolin Slicer

Panzanella salad (adapted from a Lydia Bastianich recipe in this month's Saveur), grilled chicken marinated in lemon, garlic, fresh oregano and basil over a roasted vegetable mix that included asparagus tips, tomato, green onion, basil and garlic and grilled corn in the husk. Determined to pretend it's summer even if the weather isn't terribly cooperative.

Mentioned a few times on this site, Swiss chard tacos is a popular recipe (with good reason). I like it not only for the healthfulness and great taste, but that it lends itself to improvisation.

Tonight's dinner: Swiss chard tacos with purple spring onions and garlic scape puree:



Best,
Michael

I know now is the wrong season for this dish, but this afternoon I made veal paprikash with veal shoulder from Fresh Farms, goose lard with griebenes from Paulina Market, and Hungarian sweet paprika from Spice House. Potato dumplings were basically matzo ball dough with added grated skin on white potato and more goose lard, simmered separately and then added to the sour cream enriched paprika sauce.

I am making a zucchini and lamb tomato stew over white rice.......yummy Anyone into Middle Eastern Food?

and dinner Orange roughy & Mango salsa, heirloom tomato and edamame

Grilled cornish hens with garlic, smoked paprika and cumin
tomato & brie linguine with basil
grilled zucchini with herbs de Provence
more ESJ Bone Jolly Rosé

a really nice sandwich last night made from items picked up @ the Dairen Brookhaven:

La Briola 6" french roll
- san danielle mortadella
- kayem corned beef
- turkey
- volpi genoa salami
- boars head swiss

so good im having one for lunch today as well.

Late supper last night:

Toasted and buttered sourdough bread topped with lightly saute'd fresh peas and sweet onion, arugula and a gorgeous double-yolked C&D farms egg over easy. Heaven.

We ate light last night, just a caprese salad with fresh tomatoes and homemade mozzarella bought at the Geneva French Market last Sunday. Add olive oil, balsamic vinegar, black pepper and oregano. The mozzarella had a wonderful soft texture, nothing like store brand.

The light supper trend continues: Arugula, sliced red onion, halved grape tomatoes, shaved asiago with a white wine vinaigrette. I'm really enjoying arugula salads lately.

anyone know where i can find buffalo mozzarella cheese in chicago?

Silvert121 wrote:anyone know where i can find buffalo mozzarella cheese in chicago?

Graziano's, Thurs-Sat only.

Black-eyed Peas and Corn with Cilantro, Red Onion, Red Pepper, Olive Oil, Vinegar, salt and pepper. Easy to make.

Also, Grilled Rack of Goat with Asparagus Pesto

cedar planked sockeye salmon various grilled veggies....
CA or OR Pinot Noir slightly chilled

spare rib fried rice with some of the leftover berkshire spares from Saturday. Inspiration from Low and Slow, but my own spin and recipe.

I made sirloin pork chops for dinner last night and thought I'd share my "mock porchetta" rub. I forget where I got this, but I always make a big batch and keep it in a jar for when the porkchop jones hits.

It's falling out of bed simple, but it's lovely.
3 Tbs fennel seeds
3 Tbs black peppercorns
whiz together in a spice grinder and add 1 Tbs kosher salt.

Use this rub liberally on pork, and let it sit for a while if you can -- the fennel flavor gets stronger as the salt brings out the moistness in the meat. I love sirloin chops as it's almost impossible to overcook them. When I sear off the chops in the pan (before adding a little liquid to braise them until done), the rub makes a highly flavored crust that is not for the faint of heart.

Fresh peas with pasta, olive oil, and basil. Mmmmmmmm

We also had fresh peas and pasta.
We had caprese salad--tomatoes, basil olive oli and cheese from local farmer's market, basil from my garden. Then I made panchetta and peas--peas and parm, and basil olive oil from the farmer's market, and basil from my garden. Panchetta and pasta from Trade Joe's.

Damn it was good.

roast chicken, zucz's and pan patty and some grilled figs

BLT = Berkshire(bacon), lettuce & tomato. on wheat.

For dinner tonight, one of my wife's first forays into cooking meat...was a huge success, in my book:

Jerk-seasoned chicken burgers with mango salsa & cabbage/onion slaw, with a side of Terra "Exotic Harvest" (which apparently means carrots, the same blue potato chips they hand out on JetBlue flights, and kabocha) chips and cornichons:

Favas pureed with garlic scapes, olive oil and a touch of lemon spread over grilled multi-grain sourdough bread.
Pasta ete (as opposed to primavera since it's no longer spring!): Asparagus, peas, corn, leeks, green garlic, chives, fennel tops and basil (globe, italian and purple)over tagliatelle. All produce from GCM and my garden. Sauce nothing more than olive oil, a bit of chicken stock, pasta water and the wonderful flavor of the veggies seasoned with salt and fresh cracked pepper. Served with a lovely Alto Albarino.

need to use up an amish chicken so I am going to cut it up, and roast it in the oven , also mashed red potatoes with chicken gravy as well as some peas.