Jeff Grossman/NYC wrote:I think Jim is roasting a chicken (vertical roaster) in the oven.
Last night's dinner was much more interesting: big pork chops on the grill, preceded there by red pappers, baby yellow squash, pencil-thin green asparagus, slices of baked potato, and a small whole wheat loaf cut & toasted. Everything dressed with EVOO, garlic, basil, savory, s&p.
I love that kind of dinner.
My plans just got tubed: I went to check on what I had thought was the thawing meat loaf mix, but instead I had thawed out some kind of sauce I don't remember making, with big chunks of meat running around in it. Something you'd put on pasta or potatoes, and not at ALL what I had in mind. In the meantime I'd been going through my spice stash for my next Penzey's order, and all the Indian spices were talking to me. So what I did was saute diced onions and garlic plus fennel and khala jeera seeds, then added a masala type curry powder, chimayo chile (thank you, Larry!), a few scoops of that sauce and a cup of broth to thin it out. I just added rice, so it will be a meaty curried rice dish in about 20 minutes. No, it's not dinner time yet, but this is the kind of dish that tastes better cooked and reheated because it's more intensely flavored after all the steam evaportates. It will be tasty, but I feel pretty foolish about the mistake. (Wonder where that ground meat went?)
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