Scallops in Saffron-Tarragon Broth.

It turned out really good!

Grilled Salmon Nicoise-Style Salad - perfect for a Summer night.


DSCN0835 by MsLynnB, on Flickr

Turbot filets sautéed w/ Costco quinoa & rice blend & grilled asparagus & yellow squash lightly coated w/ chili & lemon oil, ground Himalayan pink salt & crushed red pepper

This is the kids dinner tonight. Four cheese w/ olive oil, garlic, walnuts (coated on olive oil, chili oil, salt & crushed red pepper & cooked on stove top), topped w/ shredded Parmesan cheese.

Grilled cross-cut short ribs, spicy sweet potato fries and a salad:

We had made a spicy asian peanut noodle salad. It was very good. Love it for the warm weather.

For Bastille Day: a Grits, Cheese and Onion Souffle. I just saw this at epicurious.

Cathy2 wrote:For Bastille Day: a Grits, Cheese and Onion Souffle. I just saw this at epicurious.

This one? http://www.epicurious.com/recipes/food/ ... les-242470

toria wrote:We had made a spicy asian peanut noodle salad. It was very good. Love it for the warm weather.

Sounds like a good summer dish, what is your recipe if you don't mind me asking?

Just made ( and finished ) some squid in an iron skillet from Lydia's cookbook ( and it was awesome ), caprese salad and an arugula and lettuce ( all homegrown ) salad. All of that with a nice red wine from the Ventoux ( I know it's French, but it's close enough to Italy... ).

Grilled portobella mushrooms (marinated in balsamic vingerette & cesear dressing) served w/ grilled tomato slices, Organic Girl baby green & red romaine & herbs, & torta rolls toasted w/ laughing cow garlic & herb cheese.

I threw on some crushed red pepper for heat, hubby chose Cholula Garlic sauce.

I'll try to find it. We basically took a box of linguine and boiled. Made a sauce in a blender of a scant cup a peanut butter, soy sauce, rice vinegar, and sesame oil, and a couple of tablespoons of olive oil or vegetable oil, plus some brown sugar. Chopped up some green onions and grated some carrot strips. Chopped up cucumbers in small pieces. We tossed the linguine in the sauce. Put leaf lettuce on a plate and mound the pasta on. YOu could also add chopped peanuts to it and some cilantro but we did not have any. I'll try to get more details tomorrow, I put the recipe somewhere downstairs.

Wild Golf shrimp in a sauce from Japan (really, no idea the name but took a pic of label if anyone knows), garlic, basil & red pepper. Served w/ quick cook grits w/ Parmesan & sautéed broccoli.

I'm hoping I can procure that sauce at Mitsuwa. It's really good and the only reason we have it is due to my sister-in-law's mother mailing two bottles of it to us from Japan. Anyone able to translate the label? I have no idea what it is but it sure is tasty.

So this was the result of the girlfriend's strange mash up of cravings. A bastardization of a tamale, stuffed cabbage, and shrimp and grits. The leaves were the best looking collards I've ever seen, and from Stanley's none the less. Masa mixed with cream cheese and chicken stock, filled with diced peppers, onion, and corn. Simple broiled shrimp on top of a raw tomatillo salsa.

Seamus wrote:I'm hoping I can procure that sauce at Mitsuwa. It's really good and the only reason we have it is due to my sister-in-law's mother mailing two bottles of it to us from Japan. Anyone able to translate the label? I have no idea what it is but it sure is tasty.

That sauce is used for Japanese-Korean BBQ. The label says Yaki Niku no Tare. And yes, Mitsuwa has it, usually next to the sukiyaki sauce...

Thanks, Crazy C!! When visiting my sister-in-law, she did use it to marinade flank steak. We've been using it for more like soy sauce though.

Seamus wrote:Thanks, Crazy C!! When visiting my sister-in-law, she did use it to marinade flank steak. We've been using it for more like soy sauce though.

It's fantastic with shrimp too.
Marinate them overnight and drop 'em on a really hot grill for just a minute or 2.

We did that just last week, zoid. Though I believe the shrimp only marinated for about 3 hours.

Whoops - missed that.
I gotta start reading more carefully.

I had bought Paneer from Patel Bros. I added SuperFirm Cubed Tofu to this and made Palak Paneer and Paneer Mattar Makhani.

The Palak Paneer was the usual Julie Sahni recipe. But for the Paneer Makhani sauce I added a mixture of Cashew and Almond powder to the usual Cream/butter/yoghurt/onion/tomato makhani sauce. It was probably the best sauce I have made. You cannot go wrong with crushed nuts!

Dinner tonight, made a recipe from Rick Bayless' Fiesta at Rick's cookbook. Creamy Chicken and Greens with Roasted Poblano

Grilled the chicken with an ancho, guajillo and paprika rub. Blackened the poblanos on the grill. Used red chard for the greens. Really delicious.

Spaghetti Frittata.

Leftover Spaghetti, diced/crispy guanciale, some green onion, 6 eggs, leftover marinara and - TaDa!
Dinner on the table in 30 minutes!

The "Stuff that's nearing its expiration date" special of the day:

Smoked trout, cream cheese, and dill on wheat cracker:

Grilled ribeye in a Guinness marinade (which Seamus will post later), fresh sweet corn & grilled garlic bread (made on fresh whole wheat baguette). A wonderful summer meal. Enjoyed with Chimay Grande Reserve Ale, mmm....

Grilled Copper River salmon seasoned w/ William Sonoma potlatch seasoning rub served w/ pan fried sunrise potatoes - chili oil, salt & crushed red pepper and havarti cheese w/ fresh dill. Broccoli slaw w/ roasted pine nuts (dressed with a mix of lemon & chili oils).

Best part: seeing my kids gobble it with delight!

Fresh salmon cakes, salad, along with some sauteed onions and peppers (I'm not sure what kind, they are yellow and long and I got them at Nichol's at the farmer's market - cubanelles?)

rare worknight cook for me.

Fired up one of the Weber kettles with RO lump, tossed some potatoes and onions in foil onto the coals. Tossed a cast iron griddle on the grill rack.

Grabbed some mahi, dipped it in melted butter, applied a blackening spice blend I threw together and tossed the fish in the skillet with a tsp. of melted butter. . I also had a chink fo hickory on the grill rack for flavor. Flipped and added more melted butter and some more to finish just for good measure.

Fantastic spice blend, salty, spicy, cumin, etc... Fish had a crisp outer coat, and a tender, juicy flavor packed interior.

Shay took this pic of the set-up, pretty good pic imo:






I wish I had more time to cook during the week.

Sunday's leftover salmon & sides with scrambled eggs & that wonderful fresh dill cheese! Masterfully prepared by Seamus.

Salmon and scrambled eggs are just too good to be that easy.
It has to be one of the best payoff to effort ratios there is.
The dill cheese sounds like a fantastic addition.