We didn’t go grocery shopping this weekend. I got lazy. Luckily I have Arborio rice in my pantry. Shrimp in the freezer. Shrimp stock and chicken stock also in the freezer. And we always have lemons laying around. I’m a grocery hoarder, but it pays off sometime!
Didn’t have fennel, so I added extra onion and threw in some fennel seeds. And no arugula, but I had brussel sprouts. I sliced them thin. A little bit of bitterness and crunch. It’s perfect. I cheated and added some parmesan cheese. I mean, can you blame me?
The only thing I would’ve done differently is the amount of lemon used. I would add it little by little instead of the whole thing at once. I love lemon taste, but this was a bit much.
It was our wedding anniversary, but we didn’t feel like going out. So, we indulged ourselves with this creamy shrimp and grits. The recipe says use either bacon or andouille sausage. Since we wanted to indulge, I used both. Wahahhaha. The result was amazing. It’s probably one of the amazing thing we’ve made. To cut the greasyness and heavy-ness of the dish we made fennel salad - our favorite. We had it the first time at Craft bar of Tom Colicchio. Such a simple dish but so refreshing and good. You thinly slice the fennel. And in a separate bowl, you mix EVOO with some lemon juice and salt and pepper to taste. Toss it all together and top it with shaved parmesan cheese and a little more fresh cracked pepper.
We had a family party dinner at this restaurant called Smokey Tomato Cafe. Very cute place. It’s close to my husband’s family in Downers Grove, IL. The place is so tiny, they can only seat 20 people at a time, if that. So they restaurant was closed for our private party. Everything was amazing. You can tell everything is made with a lot of care.
We had lemon and rosemary roasted chicken. That was SO amazing. Then we had this spice rubbed flank steak thing that I was so curious about the rub. I had to make it! I asked the chef but he only said salt, pepper, garlic powder and cayenne pepper. And I could tell that the flavor is more complex than that. The 2 things I could tell from the rub are coriander and cumin. So the search began when I got home and I found this recipe.
I’m going to have to try this again when the weather is nice. I used my grill pan to cook the chicken. With the real grill, I’m sure it’ll taste even better.
On the dish that he served us had some charred tomatoes. So I did that as well! I did it quickly on the grill pan while the steak was resting. It got some of the beefy goodness that’s left on the pan. yummmm.
Don’t mind my earrings and a couple issues of Time magazine in the shot.
Per my recent post about Chioppino - totally unrelated to my chowder topic, here’s the yummy Choppiono from Anchor Oyster Bar in SF. I’ve made some chioppino before. The recipe is totally not real since I’ve done some research about this before. But regardless, the one I made tasted good. Just didn’t taste like THIS AMAZINGNESS POSTED HERE. Supposedly, it’s not on their regular menu. So even if you don’t see it on the menu, ask for it anyway. We had a light dinner between 3 girls. We ordered some oysters and a bowl of this (again) AMAZINGNESS. And we left happy. The rest of the stuff on the menu also looked really good!
This was my attempt for a potato dish to take to a Spuds and Suds Party, but I did not win. I lost to some sort of potato casserole with cream of mushroom soup…go figure.
Anyhoo. I’m happy I got to try this recipe. I usually don’t like chowder. Too much cream for me. But a couple weeks ago, I was in San Francisco visiting my very best friend. She took me to this place called Anchor Oyster Bar for their amazing Chioppino.(Fish/Seafood stew originated in SF area by Italian Americans - More on that next time) The restaurant is very smart. They have a dry erase board outside of the place and you can just write your name and your time of arrival on there. The guy will come out and call your name when your table is ready. It’s a tiny place! Probably 7 tables total, and some seatings at the bar. The set up is similar to another Oyster bar I’ve been to in Boston (Neptune Oyster Bar) But that place is a chaos town. People were getting pissy because of their system. Why am I talking about this right now? The food is amazing and totally worth the wait though.
Ok, back to the chowder! The guy at Anchor brought clam chowder out for everyone who’s waiting outside in chili SF weather. It was INCREDIBLE. I don’t know if I could eat a whole bowl of that. But those few bites that I had was divine.
So that inspired me to find a chowder recipe to enter to this spuds and suds party. On top of that I have a log of chorizo already in my fridge.
I’m not sure how many kinds of chorizo are there. I decided to stick with the one I have out of laziness. It worked though! The grease of chorizo turned the chowder to orange… Doesn’t matter! It tastes awesome. I let the chowder simmer on the stove longer than the recipe says. So it thickened a little more and I was able to spoon out some excess fat.
I just finished eating it for lunch today. Nomnomnom.
I’ve been working all weekend. And it seems like the more I work, the more I want to cook. Found this recipe on Pinterest today. I usually eat cottage cheese and fruit for breakfast. Now that it’s getting cold, and nectarines or berries are hard to find (or too expensive), I MUST find an alternative.
I also been wanting to make my own granolar bars for so long, but the only one thing missing from my pantry is the rolled oats. FINALLY. I have all the ingredients. Granolar recipe will be next weekend’s goal. For now it’s this!
I mean, seriously, how can it be bad? It’s all the favorite things. Banana, chocolate chips, berries, oat, milk, BUTTER, brown sugar, cinnamon, vanilla and milk. Yes, I know.
My husband was out of town for a few days and before he left I didn’t get a chance to really make him a good meal. So today’s dinner was important to me.
The sauce is WONDERFUL. I used 8 oz of crimini mushrooms and 8 oz of white button mushrooms. I would totally make this mushroom red wine sauce for just a grilled piece of meat. I kind of slurped the sauce a couple times. Yeah, it’s that good.
I couldn’t find the tarragon in my grocery store today. I’ve never used tarragon before. But I imagined it to be some sort of mild herbs. So…with my strange logical system, I cooked the steak with garlic, rosemary and fresh oregano. When I was making the sauce, instead of tarragon, I used flat leaf Italian parsley. The parsley totally adds that crisp and fresh flavor.
Seriously though, just throw your steak on the grill and make this sauce. Nomnomnom.
So, I got a new job and that has been taking away time from cooking. Boo. Ok, maybe I have been cooking, but less. Just no time to post.
I grew up eating lots and lots of drumsticks. My mom loves the breasts, my dad loves the thighs, I love drumsticks. Happy family. More of the reason to love drumsticks is that they are SO cheap. Usually it’s $1.79 or somewhere around there. On sale, you can probably get them for $0.99 if not cheaper. Nomnomnom.
I combined 2 recipes together. The skinnytaste one for the sauce and another one from Foodnetwork for how to cook the chicken. They turned out crispy and awesome.
Here’s how you cook the chicken:
Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.
I also made sticky rice in the microwave. 1 Portion of rice, 2 portion of water. Put it in microwave for 6 minutes. Stir. Put it back for 6 more minutes. Let it sit and covered for 6 more minutes. And it’s time to eat!
I also made sautéed kale, Thai style.
2TBSP of oyster sauce, 2-3 cloves of garlic, 1 big bunch of kale - chopped.
Heat up the oil, and sautéed the garlic until golden brown. Add the kale, and the oyster sauce. Stir until kale is lightly wilt. Don’t over cook it. NOMNOMNOMNOM!