What's Cooking (Take Four)

[Jenise]

Sounds really interesting, Paul. I didn't know any of that!

Yesterday, I put a tri-tip roast on a bed of onions, garlic, and red bell peppers, bathed it in a homemade Ponzu Sauce and Quebec seasoning, and cooked it in the oven at 250 for four hours. I take the top layer of foil off and let the meat brown for the last hour. I also made Zakarian's Grilled Summer Veggie Ratatouille. I had a huge russet potato and a few Yukon Gold potatoes to use up; those got a dusting of malt vinegar powder, salt, pepper, Herbs de Provence, and fresh garlic evoo. The tritip came out delicious, tender, and falling apart, but it made so much juice that I spilled some on the floor getting it out of the oven. I hate messes like that. It was all very yummy.
Today, I am going to make a cabbage salad to keep me fed for lunch for a few days. Both green and red, with carrots, radish, and a honey lime vinaigrette. Nothing exciting on my end, just good comfort food that is easy with less fuss.

Has anyone heard of a mashed potato bar? I had never heard of it, but a family member made one last week for the family using an Ore-Ida frozen mashed potato product. She had bowls of corn, bacon, tomatoes, and other stuff one could add to the potatoes. My son did steaks on the grill outside, and she said the family loved it. I rarely go down the frozen products aisle except for low-fat ice cream by Dryers!

[Jenise]

Jeff, char sounds good (I'm a skin eater).
Jenise, hope you feel better soon.
Last night pork chops, rice with furikake, sesame spinach, crunchy salad (endive, chicory, radicchio). The pork chops were an easy Eric Kim recipe where thin chops are marinated in jalapeno/cilantro stem/garlic vinaigrette, grilled, then garnished with jalapeno/onion relish. Easy and tasty. But my favorite part of meal was the salad dressing- silken tofu blended with miso, sesame paste, honey, and rice vinegar. Probably too creamy looking for Jenise, but great with the sturdy greens (well greens and reds).

I might like that if I know beforehand what's in it. I would definitely try it. It reminds me of an intriguing variation on a creamy caesar by Ming Tsai also using silken tofu. Haven't tried it, but I'm caesar-curious.

Yesterday I made a pot of cullen skink, a milk/cream-based Scottish chowder made with finnan haddie (smoked haddock). Smoky and creamy, a favorite soup of mine.

Today I am making a 3# boneless lamb roast, marinated overnight (garlic, rosemary, thyme, juniper, OJ), slathered in mustard and crushed peppercorns. Baking a few spuds at the same time.

With a name like "cullen skink", it's got to be good!

Ratatouille tonight with baguette and Klein Zalze Shiraz Mourvèdre Viognier

Quite some time since we had ratatouille, not sure why...

Got to get ingredients this afternoon - onions, aubergine, baby courgettes & pepper ( got tinned Italian tomatoes). Not ideal as I prefer to make it the day before then warm it before serving, giving time so the flavours meld.

I might like that if I know beforehand what's in it. I would definitely try it. It reminds me of an intriguing variation on a creamy caesar by Ming Tsai also using silken tofu. Haven't tried it, but I'm caesar-curious.

And this reminded me of a favorite Ming Tsai recipe, tofu/spinach napoleons with a spicy (sambal olek) miso dressing. Need to make that again!

I love cullen skink!

For the next time, I'm getting an immersion blender. It's good as a rustic chowder but I want to velvet it a little.

I've got all the ingredients for corned beef and cabbage. Can hardly wait for tomorrow.

So cullen skink isn't made with skinks.

-Paul W.

Nope. I'm saving mine up for a croque au dile.

[Jenise]

Had pork and green chile tacos last night at my brother's house. Good to eat out of hand while watching the Oscars, and a tribute to our L.A. upbringing. I took a guacamole salad to serve as a starter (easy bowl food also good for TV watching). For that salad, I smash an avocado very coarsely with a fork in the bottom of a bowl, add smooshed garlic, the juice of one lime, a hefty dose of Mexican oregano, salt and pepper. Lettuce, cilantro and thinly sliced sweet onion go on top, and then all is tossed then or later with an addition of EVOO.

Tonight I'm doing a small curry-cured flank steak just for me.