Burgers on the Big Green Egg with all the usual suspects. Store-bought potato buns. Kennebec potatoes in the air fryer.
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Ajvar-Chicken with Carrots - chicken breast is quickly pan-seared, before smeared with ajvar and finished in the oven. Carrots, chickpeas, red onions and garlic are sautéed and cooked with a mix of vegetable broth and ajvar before finished with sour cream, mint, parsley, lemon zest and juice
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Decided to check out the new Shake Shack that recently opened down the street.
Got there just before 5pm, and it was pretty empty(which I didn’t mind at all)
good burger and fries, but not $21 including tip/tax good with no beverage. Probably should have stuck with my original plan of getting the single Shack burger, but oh no, Mr. Big Eyes just had to super size it
The burger was super juicy and greasy, in a good way but pretty small, fries were decent but could have been crispier, service was friendly and swift and the place was clean. I’d go back just to try the famous milk shakes, but probably not the burgers or other sandwiches as there’s a plethora of locally owned burger joints that I’d rather support. 7/10 smashes from me. First time trying Shake Shack as well.
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High of 82* today. Supposed to be 45* in the morning. Can’t wait. Grilled out ribeye and steamed broccoli topped with a thick buttery sharp cheddar cheese sauce.
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Stir-fried beef and baby bok choy with fermented black beans and TPSTOG over jasmine rice. First time I’ve tasted much of anything since last Thursday - such a relief! Leftovers for lunch tomorrow which I’m already looking forward to!
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Looks ah-mazing. 
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Tonight’s dinner was aloo gobi with rice. Better pairing than acorn squash 
Naan would be ideal but I forgot to buy some when I did my grocery shop last Friday.
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Have a tri tip in the sous vide since this morning. Will sear in the cast iron after 8 hours at 130. Comes out tender and perfectly medium rare. A steak the size of a tri top…we will have leftover steak for a few days.
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Yay for the return of your tastebuds! The garlic and bok choy were a perfect way to welcome them back, IMNHO 
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Got up at a stupid early hour for an MRI I was able to snag this AM instead of waiting another 3 weeks. It was still dark when I drove to the clinic, and I went straight back to bed when I got home. It’s good that I got another hour or so of sleep, bc today was buzz buzz busy: my oncologist checkup, an afternoon dental cleaning I had to reschedule bc of a cocktail hour duo gig that got moved up by half an hour. It was a Great Gatsby themed dinner, and both staff and guests were dressed up in 1920s garb, which was fun to watch. Here are some of them with the champagne pyramid 
It was a bit cold playing out on the patio, though, and the colossal shrimp cocktail we each got to try was absolutely devoid of flavor — the shrimp and the cocktail sauce 
The deviled eggs were good, tho 
My dude ordered Pakistani food from a place we’d kinda given up on after they started seriously skimping on the meat, but the mutton biryani with goat sounded tasty. It was done the moment I came to pick it up en route home from our gig.
It was just ok 
The rice had a nice kick to it, but it was hard to distinguish some of the meat pieces from the cardamom pods, which were rather unpleasant to bite into, especially expecting something different. The butter chicken was more plentiful on the meat front this time, but devoid of any heat. The order of garlic naan was just one piece, and it was stale. Guess we won’t order from them again 
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As someone who is terrified of cooking most meats (chicken, pork, and beef but I can deal with some things, like using ground beef or pork in a pasta sauce) but with a family of omnivores—particularly a growing Spring Onion—to feed, I’m still trying to learn to not be afraid of handling/cooking meat.
Is halal meat notoriously fatty? If so, I will avoid that like the plague (B and Spring Onion don’t care for fatty meats so that’s no hardship for us). I’ll stick with local-raised products. I considered halal because I think it’s humanely raised (?)
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I don’t think the fattiness is particular to halal chicken. Thighs always have those grody pockets of fat in them that I prefer to get rid of before cooking them.
Don’t get me started on duck or goose 
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On our recent trip to the Canadian Rockies, we partook of a fondue dinner at Chateau Lake Louise. It was fun and inspiring, and subsequently while in BC we picked up a package of fondue cheese as a souvenir. Tonight was fondue night at Chateau MR.
Dippers included:
- Beef, zucchini, and scallion meatballs, seasoned with a good dose of nutmeg.
- Roasted Yukon potatoes.
- Honeycrisp apples.
- Pickled cucumbers.
- Grape tomatoes.
The ritual was enjoyable, and the cheese dip we bought was benign. However, I look forward to making my own dip from scratch next time. We will do this again, particularly on some dark and stormy night (and maybe during asparagus season).
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Halal is only indicating how the animal killed and doesn’t have any legally binding indication on how the animals were raised. In my experience many meat halal places tend to be quite cheap which points more towards animal raised n a CAFO way
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Tuna melt on focaccia (which I made) with tomatoes (which I grew). And mashed potatoes (which I had no hand in).
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I just toss them on a charcoal grill and let the fat burn away, unless, of course, it is something that needs for them to go in a pan. Bother.
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A nice fifteen minute dinner, chicken tenders with a white wine, fine herbes, Dijon, and crema pan sauce. Blanched beans tossed in butter.
Fine herbes have become pretty hard to find. I bought a bottle of Hanna’s on Amazon. It is excellent stuff. I love it on an omelette, too.
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My last dinner at Chez @BeefeaterRocks was a recipe from the latest edition of Food & Wine. Sister made Szechuan Chile Butter Shrimp that she just happened to have every ingredient needed. Go figure. It was wonderful. My contribution was chopping pickled daikon, carrots, and fresh cucumbers dressed with olive oil, sweet chili sauce and black sesame seeds for our salad. I’ll miss this wonderful food but not as much as I’ll miss my sister.
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Kitchen sink tomato tuna stew. Thinly sliced onions and lemons, preserved lemon, heaps of capers, frozen artichoke hearts, spinach, crushed tomatoes, rehydrated dried tomatoes, a can of kidney beans, 4 cans of tuna in evoo, and some salt+sugar+vinegar to balance everything out. Really really good. Served over tj’s fusili but was just as good on its own.
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