Calamari Fra Diavolo over fettuccine. 8 cloves of garlic and I use a couple crushed up dried arbols for the heat.
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I had intended on making fettuccine with broccoli sauce for dinner tonight but the recipe calls for chopping the entire contents of my fridge, sautéing everything, boiling noodles then grating a little grana padano to sprinkle on top. (I joke about the chopping part although the recipe does call for chopping a lot of veggies.) Since I’m tired tonight I settled for making peanut butter noodles with cucumbers since it’s filling and low maintenance.
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ATK’s skillet ziti with added mild Italian sausage. Cream of zucchini soup on the side.
We both felt the ATK recipe was “meh” (gloppy, mushy), but were both equally enthusiastic about the zucchini soup - good stuff!
Can’t win them all.
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We stopped by our friend and favorite bartender’s bday celebration at a pub downtown to wish him well, but I didn’t feel much like socializing. It didn’t help that there was an oompah band playing for the seemingly endless Oktoberfestivities. Loudly.
We ordered takeout sushi en route home: garlic chili oil pork belly,
hamachi & chu toro,
sake & escolar, extra rice & extra wasabi.
The fish quality was outstanding 
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I made this again with bbq pork instead of seafood. Delicious!
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I made Chris Morocco’s miso eggplant grain bowls with basil, adding roasted cauliflower and Brussels sprouts, crispy onions, and avocado. Delicious! Will make again.
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Roasted chicken thigh and corn. The skin nicely crisped at 475F, no coating, just salt and my sekrit rub. This might be the last corn of the season.
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Pearl Coucous with Shrimps and Tomatoes from a Milk Street recipe - pearl couscous, cherry tomatoes, carrots and onions are cooked in a broth (made by microwaving shrimp shells, chicken broth, thyme, bay leaves and black peppercorns) until it has a consistency not unlike a risotto. Finished with pan-seared shrimps, parsley and lemon juice.
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Wife was gone last night, which is always a good excuse for lamb! (She doesnt like the taste or smell.)
These chops were salted about 2 hours before cooking and sprinkled with a very light dusting of granulated garlic & onion, plus a bit of curry powder, and a tiny bit of sugar (maybe 0.75g/chop).
I slow roasted at about 155°F until they got to about 125°F, then pan seared.
Yummy - I ate all 6 of them. I also had (not pictured) leftover taters, carrots, and cabbage that’d been braised with corned beef I’d made on Tuesday. (I still have leftover CB too, but am dedicating it to sandwiches).
No idea yet what I’m having tonight.
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Last night the BF re-tried that NYT “I can’t believe it’s not chicken” super firm tofu recipe, using the proper tofu this time, and the called-for gochugaru instead of gochujang. MUCH better. Again, not actually trying to find a substitute for chicken, but trying a recipe at Its best. That said, the firm, shredded tofu in this definitely had more of a chicken texture, and while this was less saucy than the last one, I liked it better because it was less sweet, and spicier. With Vietnamese broken rice and spicy cukes. We shoveled this down.
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Hey Dan, is that from a Salton Sandwich Maker?
We still have one, maybe 40+ years old (not sure) that was my wife’s grandmothers, and the kids still have nostalgia about it despite being grown, and sometimes when visiting ask for hot pocket sandwiches when they visit.
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Dang that’s gorgeous! I’d never think it wasn’t chicken, just looking at it.
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Nice! Look, I’ll slip you sumpin under the table for the secret of your sekrit rub. No one has to know…
More seriously, though, have you ever tried dusting the corn with the rub? I did that on a whim with my pulled pork mix while camping and grill-roasting the corn, and people went nuts for it (we had 3 families in adjacent camping spots and I was the cook for everything).
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I’ll have to try it on corn, if there’s any left this season.
My sekrit rub:
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thanks! it was pretty danged good for not-chicken, and excellent for tofu!
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those look succulent, and I would have eaten all six too…
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looks so homey and comforting. i need to make this.
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